2 (16 oz.) cans pineapple chunks
6 tbsp. juice from pineapple
1 1/2 c. sugar
6 tbsp. flour
2 c. shredded cheddar cheese
3 c. Ritz crackers, crushed
1 stick butter, melted

Drain juice from cans of pineapple (reserve juice). In medium saucepan mix 6 tablespoons juice, 1 1/2 cups sugar and 6 tablespoons flour. Cook until sugar melts, stirring constantly. Can add more juice if necessary. Remove from heat. Add pineapple chunks and cheese. Pour into 9"x13" pan. Spread crushed Ritz crackers over pineapple-cheese mixture. Pour melted butter evenly over crumbs. Bake for 20 minutes at 350 degrees. Serve at room temperature or refrigerated.