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Baked Pineapple

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2 (20 ounce) cans cans pineapple tidbits
2 eggs
1/4 cup flour
1/3 cup sugar
2 tablespoons lemon juice
1 cup dried cranberries
1 cup flour
1/3 cup brown sugar
1 1/3 cups grated Havarti cheese
2/3 cup chopped pecans
1/2 cup melted butter

Baked Pineapple

Baked Pineapple is a sweet, tart, and crunchy old-fashioned side dish that deserves a comeback.

  • Serves 8
  • Easy

About This Recipe

Baked Pineapple is a delicious and old-fashioned side dish recipe that is perfect served alongside baked ham or a roast chicken. This casserole is easy to make and everyone loves it. It’s time for a comeback.

This recipe is a cross between a salad and a side dish. It can be served hot or cold, but I prefer it hot because that temperature seems to bring out the sweet and sour flavor of the recipe.  Just let it cool for about 20 minutes before you serve it, because any hot dish with sugar in it is going to be really hot.

Pineapple tidbits are my choice for this recipe. I think chunks are too big, especially if you are eating this warm, and tidbits seem more tender to me. I love the crumbly and crunchy topping on top of the tender pineapple.

I think that pecans are perfect in this recipe, but you can use any nut you’d like, from walnuts to pine nuts. You can toast them before you mix them into the streusel, but that step isn’t really necessary. They will toast nicely in the topping as the dish bakes in the oven.

So serve this recipe for Easter and watch it get gobbled up.

Tips for the best Baked Pineapple

  • You can’t make this recipe ahead of time, and you can’t mix up the pineapple filling ahead of time, but you can make the streusel ahead. Refrigerate it if you are going to wait to make the full recipe for two hours or more.
  • For the best streusel, don’t work the flour mixture too much or it will be dense.
  • Drain the pineapple well so the filling has a nice texture and isn’t watery.

Why this recipe works

  • The combination of sweet and tender, tart pineapple with a sweet and savory streusel topping is spectacular.

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Preheat the oven to 375°F.

Drain the pineapple well, reserving 1/4 cup juice.


In a 2-quart casserole dish, combine the drained pineapple tidbits, the reserved 1/4 cup juice, eggs, 1/4 cup flour, 1/3 cup sugar, and lemon juice and mix well. Stir in the dried cranberries. Bake for 30 minutes.


Meanwhile, in a medium bowl combine 1 cup flour, brown sugar, cheese, and pecans. Stir in the melted butter and mix until large pieces form. Do not mix until the pieces are small; you want large chunks so they don't disappear into the pineapple mixture.


Remove the dish from the oven and top with the streusel. Bake for 25 to 35 minutes longer until the top is browned and crisp and the casserole is bubbling. Let cool for 15 to 20 minutes, then serve. Refrigerate leftovers.


Linda is a bestselling cookbook author and home economist who has written 54 books (53 cookbooks and Medical Ethics for Dummies) since 2005. She has worked for Pillsbury since 1988, on the Bake-Off and other projects. Linda has been a web presence since 2002, developing recipes and teaching people how to cook.

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