The church ladies demand I bring this to every spring potluck and there is never a single scoop left. You only need 4 ingredients.

This southern 4-ingredient pineapple casserole is the kind of retro church-basement classic that never goes out of style. It’s salty-sweet, buttery, and warm, with a bubbling pineapple filling under a crisp cracker topping. Versions of this dish have floated around Southern potlucks and church cookbooks since at least the 1960s, often served alongside ham at Easter. I love it because it’s ridiculously easy—no mixer, no fancy techniques—and it’s the dish I’m always asked to bring to spring potlucks. It goes into the oven in minutes and comes out looking like you fussed.

Serve this casserole warm, spooned straight from the glass baking dish. It’s especially good next to baked or glazed ham, roast chicken, or pork chops, where the sweet-tangy pineapple balances all the savory richness. For a full potluck-style spread, pair it with green beans, a simple salad, and dinner rolls. It can lean sweet or savory on the table, so don’t be afraid to offer it alongside both main dishes and other casseroles—people will happily eat it as a side and then circle back for a second scoop as dessert.

Servings: 8

2 (20-ounce) cans pineapple chunks in juice, well drained

Preheat your oven to 350°F (175°C). Lightly grease a 2-quart glass casserole dish; a standard 8x8-inch or 9x9-inch glass baking dish works well.

Drain the pineapple chunks very well, pressing gently with the back of a spoon in the strainer to remove excess juice. Too much liquid will make the casserole soupy instead of softly set and bubbling.

In a large mixing bowl, combine the drained pineapple chunks, granulated sugar, and shredded sharp cheddar cheese. Stir until everything is evenly coated and the sugar is no longer sitting dry at the bottom of the bowl.

Transfer the pineapple-cheese mixture to the prepared glass casserole dish, spreading it into an even layer so it bakes uniformly and bubbles around the edges.

Place the buttery round crackers in a zip-top bag and crush them with your hands or a rolling pin until you have coarse crumbs—some fine crumbs and some small pieces are ideal for texture.

Sprinkle the crushed crackers evenly over the pineapple mixture, covering the surface from edge to edge so you get a golden, crisp topping on every scoop.

Bake, uncovered, for 25–30 minutes, or until the filling is bubbling around the edges and the cracker topping is a deep golden color. If your oven runs hot, start checking around 22 minutes to avoid over-browning.

Remove the casserole from the oven and let it rest for at least 10–15 minutes. The filling will thicken slightly as it cools, making it easier to scoop while still warm and luscious.

Serve warm straight from the glass dish, making sure each serving includes plenty of the buttery cracker topping and the soft, bubbling pineapple filling.

To keep this true to the four-ingredient spirit, I rely on the balance of sweet pineapple, sharp cheddar, sugar, and buttery crackers, but there’s still room for small adjustments within those boundaries. You can swap pineapple chunks for tidbits if you prefer a more uniform texture, or even mix the two. For a slightly less sweet version, reduce the sugar to 3/4 cup; for a more dessert-like profile, keep the full cup and use extra-sharp cheddar for contrast. If you only have pre-shredded cheese, it will work, but freshly shredded cheddar melts more smoothly and gives better flavor. Different brands of buttery crackers behave a bit differently; if your crumbs seem very fine, reserve a few larger pieces so the topping bakes up craggier and more textured. For make-ahead prep, you can mix the pineapple, sugar, and cheese a few hours in advance and refrigerate, then top with crushed crackers right before baking so they stay crisp. Food safety notes: always drain canned pineapple in a clean colander and avoid letting it sit at room temperature for more than 2 hours before baking. If you mix the filling ahead, keep it covered in the refrigerator and bake within 24 hours. Leftovers should be cooled, covered, and refrigerated within 2 hours of baking, and reheated until steaming before serving again. Discard any casserole that has been left out at room temperature for more than 2 hours, or 1 hour if the room is particularly warm, such as at a crowded potluck.