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Pineapple, chilli and cheese toasties recipe

Pineapple, chilli and cheese toasties recipe

67 ratings

Cheese and pineapple is a classic retro combination. Upgrade your lunchtime with an oozy cheese toastie recipe with a juicy pineapple and chilli twist. Ready in just 10 mins, indulgent sarnies don't come better than this. See method

  • Serves 2
  • 5 mins to prepare and 5 mins to cook
  • 509 calories / serving
  • Vegetarian


  • 70g tinned pineapple chunks (drained weight)
  • 100g Cathedral City Mature Cheddar, grated 
  • 10g fresh coriander leaves, chopped
  • butter
  • 4 slices wholemeal bread
  • 4 tsp Tesco Finest chilli relish
If you don't have any Cheddar, try using another hard cheese

Each serving contains

  • Energy

  • Fat

    28g 40%
  • Saturates

    16g 82%
  • Sugars

    11g 12%
  • Salt

    1.6g 27%

of the reference intake
Carbohydrate 38.4g Protein 22.6g Fibre 5.6g


  1. Dice the pineapple chunks, then mix in a bowl with the cheese and coriander leaves. Butter 1 side of each of the slices of bread, then turn over so the buttered sides are facing down. Divide the cheese mixture between 2 slices. Spread the chilli relish over the remaining 2 slices and sandwich on top, buttered-side up.
  2. Transfer to a sandwich toaster or hot frying pan and cook (turning and pressing down with a fish slice if using a pan) until golden and melted.

See more Sandwich recipes

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