Ingredients:

  • 2 cans (20 oz each) pineapple tidbits in juice, 1/4 cup juice reserved
  • 1 cup granulated white sugar
  • 6 tbsp all-purpose flour
  • 2 cups sharp cheddar cheese, freshly shredded
  • 1 sleeve buttery Ritz-style crackers, coarsely crushed
  • 1/2 cup unsalted butter, melted

Instructions:

  1. Preheat and Prep: Set your oven to 175°C (350°F). Lightly grease your 9x13 inch baking dish with a bit of butter or non stick spray. Note: This prevents the sugar from caramelizing too hard against the sides.
  2. The Reserve: Open your pineapple cans and measure out exactly 60 ml (1/4 cup) of the juice. Set this aside and drain the rest of the fruit thoroughly in a colander.
  3. Create the Slurry: In a large bowl, whisk the 200g of sugar, 6 tbsp of flour, and that 60 ml of juice together. Whisk until a smooth, thick paste forms with no white streaks of flour visible.
  4. The Fold: Gently fold the drained pineapple tidbits and the 225g of shredded cheddar into the paste. Stir until every piece of fruit is glossy and coated.
  5. The Transfer: Spread this mixture into your prepared dish. Use a spatula to level it out so it cooks evenly.
  6. The Topping Prep: In your small bowl, toss the crushed crackers with the 115g of melted butter. Ensure every crumb looks wet and golden.
  7. The Finish: Sprinkle the crackers evenly over the pineapple. Don't press them down; keep them light and airy.
  8. The Bake: Slide it into the center rack for 30 minutes. Bake until the topping is mahogany colored and the edges are bubbling aggressively. Once you pull it out, let it sit for about 5 minutes. This allows the sauce to thicken slightly so it doesn't run all over the plate when you serve it. The smell in your kitchen at this point will be incredible — a mix of toasted butter and warm tropical fruit.