Prepare the Ingredients:

• Dice the pineapple into bite-sized pieces, removing the core and tough parts.
• Cook the chicken breast in olive oil until no longer pink, or sauté tofu cubes until lightly browned.
• In a bowl, blend the cream cheese and sour cream until smooth.
• Slice the green onions thinly.

Assemble the Casserole:

• Preheat your oven to 375°F (190°C).
• Grease a casserole dish and layer with the cooked chicken (or tofu) first, then evenly distribute the diced pineapple.
• Sprinkle the grated cheddar cheese over the top.
• Pour the cream cheese and sour cream mixture evenly over the layers.
• Finish by topping with bread crumbs.

Bake the Casserole:

• Place the dish in the preheated oven and bake for 25 to 30 minutes, or until the top turns a golden brown and the dish is bubbly around the edges.
• Remove from the oven and let it rest for 5 minutes before serving.

Serving Suggestions:

• Plate a generous scoop and garnish with additional green onions.
• Serve alongside a fresh garden salad or steamed vegetables, and consider pairing with a chilled glass of white wine.