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Baked Chicken and Pineapple Casserole

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“In ‘Paula Deen’s Southern Cooking Bible’”
1hr 15mins

Ingredients Nutrition

  • 1 12 tablespoons vegetable oil
  • 2 -2 12 lbs whole chicken legs (drumsticks and thighs)
  • salt
  • black pepper
  • 2 (8 ounce) cans crushed pineapple, drained
  • 1 12 teaspoons hot sauce
  • 1 cup crushed Ritz crackers or 1 cup saltine crackers
  • 4 tablespoons butter, melted
  • 1 cup shredded cheddar cheese


  1. Preheat oven to 375 degrees.
  2. Grease a 13 x 9 inch baking dish or coat with cooking spray.
  3. In a large skillet, heat the oil over med-high heat.
  4. Lightly season the chicken all over with salt and black pepper.
  5. In batches, place the chicken in the hot oil and cook, turning once, until golden brown, about 8 minutes.
  6. Transfer the chicken to a paper towel-lined plate to drain.
  7. In a small bowl, toss together the pineapple and hot sauce.
  8. Spread evenly on the bottom of the prepared baking dish.
  9. Place the chicken on top of the pineapple.
  10. In a small bowl, combine the crackers, butter, and Cheddar.
  11. Scatter the mixture over the top of the chicken and pineapple.
  12. Bake until the topping is melted and golden and the chicken is just cooked through, about 45 minutes.
  13. Bring straight to the table in the baking dish.

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