2 lg. cans chunky pineapple (drained)
1 1/2 c. sugar
6 tbsp. self-rising flour
2 c. grated sharp cheese

Drain pineapple, reserving 3 tbsp. juice. Combine flour, sugar and stir in reserved pineapple juice. Add cheese and pineapple chunks. Mix well. Spoon mixture into greased 1 quart casserole.

2 c. Ritz cracker crumbs
1 stick melted butter

Bake at 375°F for about 35 minutes, or until mixture is golden and bubbly.