Janet Groene's Pineapple Pone
I always keep instant blend flour (e.g. Wondra) in the galley because it mixes easily without clumping. Use it to make gravy, sauces and this unusual side dish. Grill ham steaks, make a salad and this luscious fruit casserole completes the meal. For more Groene recipes suitable for houseboating and RVing go to http://www.CampAndRVCook.blogspot.com.
2 cans, 20 ounces each, pineapple chunks in pineapple juice
1 tablespoon instant-blend flour (such as Wondra)
6-ounce package grated Cheddar cheese
1 sleeve Ritz crackers
½ stick butter, melted
Drain the pineapple, saving ½ cup juice for this recipe. (Use the rest to make fruit punch.) Dump pineapple into a large
zip-top bag, add flour, seal and shake to coat the pineapple chunks with flour. Place
pineapple in a greased casserole or Dutch oven. Drizzle with the half cup of juice. Place the
crackers in a zip-top freezer bag and crushed by squeezing. Add the grated cheese to the bag with the crumbs and shake to mix. Spread crumbs over the pineapple and drizzle with melted butter. Bake 25
minutes at 350 degrees uncovered. For stovetop baking in a covered skillet or Dutch oven, cover and cook until everything is
heated through. Topping will not be brown and crisp. If you like, use a kitchen torch or small
blowtorch to brown the top.