Pineapple Gratin

Cheri Clotiaux Stringer (originally from 1993 Southern Living Annual Cookbook)

Yield: 6 servings

I first tasted this at a Birthday Club party about ten years ago and knew that it had to go in the family cookbook. This also appears in the Sweet Potato Queens’ Book of Love as “Miss Lexie’s Pineapple Casserole” — it’s that good! It’s the perfect side dish for ham. (April 2000)

1 (20oz) can pineapple chunks or tidbits (in its own juice)

1/3 cup sugar

3 Tbsp flour1 cup sharp Cheddar cheese, shredded

1/2 cup round buttery cracker crumbs

2 Tbsp melted butter 

Preheat oven to 350˚F. 

Drain pineapple reserving 3 Tbsp juice. Combine reserved juice, sugar and flour; stir in pineapple and cheese. Spoon into lightly greased shallow baking dish.

Combine crackers and butter. Sprinkle evenly over pineapple. Bake at 350˚F for 25 minutes.

Per serving: 224 calories, 10g total fat, 6g sat. fat, 30mg cholesterol, 173mg sodium, 28g carb, 1g fiber, 21g sugar, 6g protein