Is this wrong? Or oh so right?

Equal Rights for All Fruits!
For My Personal Alabaman

Is it wrong to use a beautiful, fresh organic pineapple to make a pineapple casserole, such as was dictated to me by My Personal Alabaman, Mary Beth? Or is it the perfect dharma for this ignoble, retarded-on-the-outside looking fruit? Is it better to be canned, if you were a pineapple, if you were ultimately meant to be casseroled?

Perhaps we need to look deeper. Do fruit casseroles and jello salads (I use this term loosely) belong to some sort of fruity caste system? My friends, I think we both know, they do. Ohhh, cruel fate! Where is our Pineapple Guide? Well, hold on to your Ritz. I believe we can all sleep soundly tonight knowing that we have Mary Beth, whom I hereby nominate for Miss Alabaman Who Knows A Thing Or Two About Pineapple. Go, MB!

This quasi-religious experience from the South can be found all over the net, but lucky for us, MB called me and told me, and now, I'm telling you.

Pineapple Casserole, by way of Mary Beth's Grandma, or Maybe It Was Her Mom
Coupla cans pineapple, crushed, or fresh, if you are brazen. About 20 oz. worth.
5T flour
1/2 C. sugar
1 C. grated sharp cheddar cheese
1-1.5 tubes Ritz Crackers
1 stick butter (Hello, it's from the South!)

Sift flour, sugar together, blend with cheese. (eiew, I know).

Drain pineapple, grease 2QT casserole dish. Put pineapple in bottom of pan. Sprinkle flour stuff on top. Cover with crushed crackers. Melt butter, pour all over it. Bake at 350 for about 30 mins.

Now that's cooking with gaaaaaaaas!