Most Americans associate the pineapple with Hawaii, but the fruit was actually grown in the Caribbean before it was ever introduced to Hawaii. The custom of growing pineapples originated in South America, and from there, it spread to the Caribbean. Columbus discovered it growing on the islands of the New World in 1493 and took some of the fruits with him when he returned to Europe.
Pineapple is a healthy food, providing lots of vitamin C and manganese. It also contains an enzyme that breaks down muscle fibers, so it makes an excellent marinade for meats. Pineapple is present in many Caribbean recipes, like the one below. For my Pineapple Casserole, I like to use pineapple tidbits, but you can also use pineapple chunks.
Holle’s Pineapple Casserole recipe
What you’ll need:
- 1 can pineapple tidbits (20 ounces)
- 3 tablespoons self-rising flour
- 3 tablespoons brown sugar
- ½ teaspoon ground ginger
- 4 tablespoons melted butter
- 1 ¼ cups sharp cheddar, grated
- 1 ½ cups crushed buttery crackers (like Ritz)
- crushed dried mint (optional)
Directions: Butter a 1 ½-quart baking dish. Drain pineapple, reserving juice. Spread pineapple tidbits on bottom of dish.
Mix together the flour, the brown sugar, and the ginger. Distribute evenly over the pineapple. Spoon 3 tablespoons pineapple juice over contents.
Distribute the grated cheese over the pineapple.
Mix together the butter and cracker crumbs and distribute over cheese. Sprinkle with mint, if desired.
Cover dish with foil and bake for 15 minutes in a preheated 350-degree oven. Remove foil and bake for 10-12 more minutes.