Pineapple chilli and cheese toasties

Pineapple, chilli and cheese toasties


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.


  • 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


  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.