The unique combination of canned crushed pineapple, cheddar cheese, sugar and buttery crackers in this Pineapple Casserole may be befuddling, but the result is so incredibly tasty! The ideal fix of sweet and salty, creamy and crunchy, I am willing to bet that your first bite won’t be your last
Ingredients
- ½ cup coconut sugar
- 3 tbsp gluten free flour
- 1 cup Tillamook Sharp Cheddar Tillamook’s Extra Sharp Cheddar works well in this too
- 1 cup canned crushed pineapple in pineapple juice drained well (but reserve the liquid as it’ the next ingredient)
- 3 tbsp of the pineapple juice from the crushed canned pineapple
- ½ cup whole wheat buttery crackers roughly crushed up
- 3 tbsp coconut oil melted
Instructions
- Preheat the oven to 350 degrees.
- Stir the coconut sugar and GF flour together.
- Then, add in the cheddar a little at a time and stir so cheddar is well covered with the flour/coconut sugar mix.
- Then fold in the pineapple and mix till all ingredients are well incorporated.
- Grease an oven-safe casserole dish and spoon the pineapple/cheddar mix into it.
- Then, make the topping by mixing the buttery crackers with the reserved pineapple juice (from the canned crushed pineapples) and the coconut oil in the same bowl.
- Add the topping onto the pineapple/cheddar mix and bake for 25 minutes. Then, turn oven to broil and broil casserole for about a minute or till topping is golden brown.
- Serve warm or cold – this pineapple casserole is delicious either way!
Nutrition
Calories: 345kcal | Carbohydrates: 46.5g | Protein: 5.3g | Saturated Fat: 6.1g | Cholesterol: 13mg | Sodium: 349mg | Fiber: 1.7g | Sugar: 30.7g
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