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Pickled Pineapple & Sriracha Grilled Cheese

A spicy twist on the cheese toastie, combining 70s classic combination of pineapple and cheddar to irresistible effect.

Prep Time

    •    Prep time: 10 minutes
    •    Cook time: 15 minutes
    •    Yield: Serves 1-2


    •    1 tbsp mayonnaise
    •    2 tsps rapeseed oil
    •    85g cheddar, sliced
    •    Sriracha chilli sauce
    •    1 tbsp unsalted butter
    •    2 thick slices of sourdough
    •    1 spring onion, finely sliced
    •    1/2 pineapple, fresh cut into small cubes

For the pineapple pickle:

    •    1 bay leaf
    •    1 star anise
    •    1/2 tsp mustard seeds
    •    1/2 tsp coriander seeds
    •    40g golden caster sugar
    •    100ml white wine vinegar
    •    1/2 tsp black peppercorns


  1. Bring all the pineapple pickle ingredients to the boil with 100ml water. Add the pineapple chunks and toss in the pickle. Allow to cool, then transfer to a bowl, cover with cling film and leave in the fridge to marinate for at least 30 mins.
  2. Spread the sourdough slices with mayonnaise on one side. Put half the butter and the rapeseed oil in a frying pan over a medium heat. When the butter has melted, put one slice of bread in the pan, mayo-side down, and top with a slice of cheddar, some spring onion and pickled pineapple, and more cheese and sriracha, to taste. Top with the other piece of bread, mayo-side up.
  3. Cook for about 3 mins or until crispy and golden underneath, then turn the sandwich over and add the rest of the butter. Cook until crisp and golden on that side, and the cheddar is melting. Slice in half and serve immediately.

This great family recipe is thanks to BBC Good Food at


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