Drain pineapple chunks and reserve 1/2 cup of juice. (Make yourself a smoothie or a pina colada with the rest!)

Mix pineapple chunks, chopped cranberries, flour, sugar, cheese, and spices in a large mixing bowl. Grease a 9 x 13 baking dish and fill with pineapple mixture.

Melt butter and mix with cracker crumbs, then scatter on top of the pineapple mixture.

Bake for 45 minutes at 375 or until the casserole browns on the top and the cheese melts.

Enjoy with turkey or ham for the holidays! If you don’t like cranberries, they can be omitted. If you like a southwestern twist, substitute chopped jalapenos for the cranberries or leave them both out. It is a versatile side dish that travels well and reheats easily for leftovers too!