This recipe was “harvested” (ie stolen) from our friend Judy Leavell. I’ll leave it to her to disclose where she got it. I myself stole (oops, “harvested”) it from the back of Laura’s recipe book. I post it here upon request…
- 1 large can of chunk pineapple in its own juice
- 3 tablespoons of flour
- 1/2 cup sugar (or less)
- About 20 Ritz crackers
- 1/2 stick butter or margerine
Drain pineapple, saving a little over 1/2 the juice. Place pineapple chunks in a casserole dish. Combined saved juice with flour and sugar and stir until thoroughly mixed. Pour mixture over pineapple chunks. Crush crackers and sprinkle evenly over the top of the pineapple. Melt margerine and pour evenly over the crackers.
Preheat oven to 350 degrees and bake for 30-45 minutes, or until golden brown on top.