Pineapple casserole

Ingredients:

• 2 x 560g cans of canned pineapple chunks, do not discard the juice
• 1/4 cup granulated sugar
• 1 tbsp cornstarch
• 2 cups broken butter crackers, such as Ritz (45 crackers; 1.5 packs)
• 2 cups grated sharp cheddar
• 110g unsalted butter, melt and let cool

Preparation:

1. Preheat oven to 175°C.
2. Pour the pineapple juice into a liquid measuring cup; you should have 1.5 cups of juice. Stir in the sugar and cornstarch until the sugar dissolves. Arrange the pineapple chunks in the bottom of a 9x13-inch baking dish and pour the pineapple juice mixture over them, stirring to coat them evenly.
3. In a large bowl, combine crushed crackers, cheese, and butter, then sprinkle evenly over the pineapple. Bake until golden brown, the cheese is melted, and the pineapple is bubbling in the center, 35-40 minutes. Let the casserole cool for 5 minutes, and serve warm.