Ok. I can’t believe I haven’t posted this before now. Seriously… kinda thought I did until my friend, who had it for his staff Thanksgiving meal, just now tweeted me about it. (Big shout out to Arthur Bovino and Sharon Gitelle of The Daily Meal!!!)
This is what my family drools over every Thanksgiving. We could probably not have a turkey and be totally fine, as long as we had this dish right here. It’s one of my favorite things to ever have graced my palate. And it also happens to be the simplest to make. Like, super simple. Like…embarrassingly simple. Like…penguins could make it.
That’d be weird though.
So, even though I know I’m too late in sharing this for this Thanksgiving, remember it for any other family meal you plan on having in the near or far future. Christmas dinner…Easter…next Tuesday night…
I’m typing this out (by request…er, by demand) on the couch, from memory, with fleece pajama pants and fuzzy socks on, fighting a cold that is almost as tough as I am. I made this earlier this morning and tomorrow I will be BETTER and COLD-FREE (or at the very least drugged up as hell) just so I can taste this dish. THAT is my motivation for beating this damn cold. This dish is that amazing, that powerful, that incredible. I’m gonna say it’s magical. Yup, I just did it.So I hope you all have a Happy Thanksgiving tomorrow. And if there’s any time or room to squeeze in one more side dish for your meal, please oh please, make it this one. Trust me. You’ll thank me on Friday when you’re eating the leftovers for breakfast.
Or, OOOOOHHH!!! Eating it for dessert with vanilla ice cream.
In a large, greased 9×13 inch glass baking dish, spread out evenly…
•4 (20 oz) cans of pineapple chunks (the kind in 100% juice) that you’ve drained well (use the juice for something else…a cocktail perhaps)
In a large mixing bowl combine the following…
•3/4 cup flour
•1 cup sugar
•pinch kosher salt
•2 cups EXTRA SHARP cheddar cheese (just grate one (8 oz) brick and call it a day
Mix with a fork until the flour has coated all the cheese.
Sprinkle this mixture evenly all over the pineapple.
•1 sleeve of butter crackers, such as Ritz or Townhouse (we always used Ritz) that you’ve broken up into small pieces.
•2 sticks melted, unsalted butter
Bake in a preheated 325 oven for about 30 minutes, or until it’s bubbly and golden brown and you find yourself wanting to dive in head first in spite of the fact that it’s piping hot.