Cooking to Live or Living to Cook: Hot Pineapple Casserole

Rodney Dupuy Cajun Livin N Cookin
Rodney Dupuy

I found an old recipe I want to share. Every kitchen doesn’t have ginger, dry mustard, sage, rosemary or Madeira wine, so most of the recipes I share are not real technical. This one falls under simple.


1 20oz can sliced pineapple

1 cup sugar

Cracker crumbs



Drain pineapple juice and reserve. Cut pineapple into chunks. Combine sugar and pineapple juice, boil until it makes a light syrup. Place pineapple in a 9-inch casserole and cover with cracker crumbs that have been crumbled by hand. Dot with butter. Pour syrup over this and bake for one hour at 300 degrees. This is really great with ham or pork chops.