Best Pineapple Sandwich Recipes

HAWAIIAN BBQ PULLED PORK SANDWICH WITH GRILLED PINEAPPLE RELISH

Steps:

• For the roast pork: In a small bowl, combine the brown sugar, coriander, garlic powder, onion powder, salt, black pepper, cinnamon and cumin to make a dry rub. Massage the rub over the pork, making sure to rub it in between the scored fat cap. Wrap the pork in plastic wrap and let it sit for 2 hours or overnight in the fridge.
• Preheat the oven to 325 degrees F with the oven rack in the middle position.
• Remove the plastic wrap from the pork and place in a Dutch oven with a lid. Cover and place in the oven to roast for 3 hours. After 3 hours, uncover and cook for another 45 minutes to brown the fat and cook until the pork registers 200 degrees F on an instant-read thermometer. Remove from the oven and let rest for 20 minutes.
• For the sandwich build: Using two forks or your hands, pull apart the warm pork. Toss with the Chile Sauce. Butter and toast the buns until golden brown. Place ample quantities of pork on the bottom bun and top with Grilled Pineapple Relish and shredded red cabbage. Do your best hula dance and enjoy.
• Bring the vinegar, sugar, crushed red pepper, salt and garlic to a boil and cook until the sugar and salt dissolve. Simmer for 5 to 10 minutes, and then set aside until the pork is ready. Right before you toss in the pork, remove the smashed garlic cloves.
• Preheat a grill pan or grill over high heat. Rub the grill with a bit of oil and grill each side of the pineapple slices until dark grill marks appear, 3 to 5 minutes a side. Roughly chop the pineapple and add it to a bowl with the cilantro, ginger, lime juice, jalapeno and onions. Season with salt and pepper.

GRILLED HAM PINEAPPLE SANDWICH

Steps:

• Butter bread and on one slice add cream cheese. Top with ham and pineapple and grill sandwiches as you would a grilled cheese sandwich.

GRILLED HAM AND CHEESE SANDWICH WITH PINEAPPLE

Steps:

• On the sandwich bread, layer cheese, ham, pineapple, basil and a second slice of cheese; top with remaining bread.
• Melt the butter in a heavy skillet over medium heat.
• When butter is melted, place sandwich in skillet and cook until golden, 2 to 3 minutes.
• Flip the sandwich and cook another 2 to 3 minutes or until second side is golden and cheese is melted.
• Enjoy!

GRILLED HAM, PINEAPPLE AND SWISS SANDWICH

Steps:

• Prepare a large skillet or cast-iron skillet.
• Place two slices of bread on a work surface.
• Cover/sprinkle each of the two slices with one portion of cheese, then one slice of ham, then one portion of pineapple.
• Finish with the second portion of cheese.
• Top each sandwich with a slice of bread.
• Melt butter in a hot skillet.
• Add the two sandwiches to the skillet; cook until cheese is beginning to melt and the undersides are golden.
• Butter the tops of the sandwiches, using a spatula carefully turn them over.
• Cook until the cheese is fully melted and the undersides are golden.
• Let stand for about 2 minutes before slicing.

SPICY CARIBBEAN CHICKEN SANDWICH WITH PINEAPPLE AND TANGY BBQ SAUCE

Steps:

• 1. For spicy chicken rub add all spices into a bowl and stir well. Pull skin off chicken legs. Cover both sides of chicken with spicy rub and set aside. Turn oven on to 350 degrees.
• 2. In large heavy oven proof pot heat up oil on med-high heat. After oil is transluscent add marinated chicken to pan. Allow to brown on both sides about 8 minutes each side. Move chicken around pan occasionally. Add the green onions, sweet and spicy peppers, and thyme to pan. Stir vegetables around pan for 5 minutes. Add orange juice, lime juice, and pineapple chunks to pan. Stir bottom of pan to de-glaze. Cover with foil and lid and allow to cook in oven for 45 minutes or until chicken is 180 degrees.
• 3. While Chicken is cooking, heat sauce pot on medium with olive oil to begin bbq sauce. When oil is transluscent add yellow onion and garlic. Season with salt and pepper. Stir occasionally and allow onion and garlic to sweat in pan for 3 to 5 minutes. When garlic and onions have changed color add the rest of ingredients to pot. Turn heat up to high and bring to a boil stirring frequently. When it comes up to a boil turn down heat to low-med and allow to simmer for 30 to 45 minutes. Stir occasionally. The finished product should be thick. When sauce has finished leave chunky or blend in food processor if you prefer a smoother bbq sauce.
• 4. When chicken is done cooking allow to cool. Start pulling chicken meat off the bone into a large bowl. Shred the pineapple also and mix with chicken. Then serve chicken and pineapple on hearty roll with bbq sauce.

HEALTHY CRISPY FISH SANDWICH WITH PINEAPPLE SLAW

Steps:

• Whisk mayonnaise, yogurt, vinegar and crushed red pepper to taste in a medium bowl. Add pineapple and coleslaw mix and stir to combine.
• Place cornmeal in a shallow dish. Sprinkle both sides of fish with Cajun seasoning and salt. Dredge the fish in the cornmeal.
• Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add half the fish and cook until golden, about 2 minutes per side. Transfer to a plate and repeat with the remaining 2 teaspoons oil and fish, adjusting heat as needed to prevent burning.
• Top toasted bread with the fish and pineapple slaw to make sandwiches. Serve immediately.

FROZEN PINEAPPLE 'ICE CREAM' SANDWICH

Steps:

• In a large bowl, beat together the thawed whipped topping, crushed pineapple and vanilla pudding mix for 2 minutes. Spread pineapple mixture 1/2 inch thick between two graham crackers. Wrap gently in plastic and freeze for 2 hours.

PINEAPPLE & CHERRY UPSIDE-DOWN SANDWICH CAKE

Steps:

• Heat oven to 180C/160C fan/gas 4. Grease 2 x 20cm round cake tins and line bases and sides with baking parchment. Scatter the 2 tbsp caster sugar in the base of one of the tins. Drain the pineapple over a bowl to catch the juices. Measure 100ml of juice into a big mixing bowl. Pat dry 3 pineapple rings with kitchen paper and halve horizontally. Arrange in the sugared tin, then add the glacé cherries.
• Add the melted butter, sugar, flour, baking powder, vanilla and eggs to the pineapple juice, and beat with an electric whisk until smooth. Divide the mixture evenly between the tins - it should be runny enough to pour over the pineapple to cover. Bake for 30 mins or until a skewer poked into the middle comes out clean. Leave for 5 mins, then turn out the cakes onto a wire rack (pineapple-side up), peel off the parchment and cool.
• Spread the jam over the cooled sponge without the pineapple. Whisk the cream, sugar and vanilla until thick, then spoon over the jam. Gently sit the pineapple sponge on top, and dust with a little icing sugar. Best eaten within 48 hours.

GRILLED CREAM CHEESE SANDWICH WITH BANANA AND PINEAPPLE SALSA

Steps:

• Cut the pineapple in small dice and place in colander. Set aside and let the juice drain, reserving the juice. Julienne the orange zest and place in a small pot and cover with water. Bring to a simmer and cook for 2 minutes. Strain and reserve the zest and the orange flavored water. Using the same small pot, combine the reserved pineapple juice, 1 tablespoon sugar, and orange zest. Scrape the vanilla bean seeds into it the pot as well. Bring to a simmer. Place the pineapple in a bowl and pour over the juice. Let it sit for 2 hours or overnight.
• Combine the lime zest, 3 tablespoons sugar, cream cheese, and rum in a medium bowl and whip until smooth. Reserve. This can be made and refrigerated up to 2 days in advance.
• To build the sandwiches, cut each brioche slice in 1/2 and brush with butter on one side. Sprinkle with some of the remaining 1/4-cup sugar and turn over so the non-buttered side is faced up. Spread a 1/4-inch layer of the cream cheese spread on all slices. Put a layer of bananas on 1/2 the slices and place the other slice of brioche on top, forming a sandwich.
• Lightly butter and sugar the aluminum sheets and place a sandwich on each. Fold up and reserve. Place the sandwiches over a medium low heated grill and cook 3 to 4 minutes on each side or until the sandwich gets nicely toasted on both sides. Remove from grill. These can either be unwrapped and platted or the aluminum can be opened and the pineapple salsa spooned right on top.

PINEAPPLE HAM AND CHEESE SANDWICH

Steps:

• 1. Preheat oven to 350^. Lightly butter both sides of the bread and place on a cookie sheet. Layer ham then pineapple on the slices of the bread. Place the
• 2. Sprinkle with the cinnamon /sugar; and top with cheese. Bake for 7 to 12 minutes or until cheese is melted and sandwiches are heated through. Serve hot.

GRILLED PINEAPPLE-CHEESE SANDWICH

Steps:

• Pat pineapple dry with paper towel. Fill bread slices with pineapple and 2% Milk Singles.
• Spread outside of sandwich with margarine.
• Cook in skillet on medium heat 3 min. on each side or until golden brown on both sides.

HAWAIIAN BBQ PULLED PORK SANDWICH WITH GRILLED PINEAPPLE RELISH

Steps:

• For the roast pork: In a small bowl, combine the brown sugar, coriander, garlic powder, onion powder, salt, black pepper, cinnamon and cumin to make a dry rub. Massage the rub over the pork, making sure to rub it in between the scored fat cap. Wrap the pork in plastic wrap and let it sit for 2 hours or overnight in the fridge.Preheat the oven to 325 degrees F with the oven rack in the middle position.Remove the plastic wrap from the pork and place in a Dutch oven with a lid. Cover and place in the oven to roast for 3 hours. After 3 hours, uncover and cook for another 45 minutes to brown the fat and cook until the pork registers 200 degrees F on an instant-read thermometer. Remove from the oven and let rest for 20 minutes.For the sandwich build: Using two forks or your hands, pull apart the warm pork. Toss with the Chile Sauce. Butter and toast the buns until golden brown. Place ample quantities of pork on the bottom bun and top with Grilled Pineapple Relish and shredded red cabbage. Do your best hula dance and enjoy.Bring the vinegar, sugar, crushed red pepper, salt and garlic to a boil and cook until the sugar and salt dissolve. Simmer for 5 to 10 minutes, and then set aside until the pork is ready. Right before you toss in the pork, remove the smashed garlic cloves.Preheat a grill pan or grill over high heat. Rub the grill with a bit of oil and grill each side of the pineapple slices until dark grill marks appear, 3 to 5 minutes a side. Roughly chop the pineapple and add it to a bowl with the cilantro, ginger, lime juice, jalapeno and onions. Season with salt and pepper.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.

HAM AND PINEAPPLE SANDWICH (HAMBROSIA)

Steps:

• Cut ham into small pieces.
• Cook ham and pineapple over medium heat until ham starts to brown.
• Turn heat to low.
• Add slices of cheese and melt.
• Divide mixture over the 4 rolls.
• Enjoy.

MY FISH SANDWICH WITH ZESTY PINEAPPLE SLAW

Steps:

• 1. Whisk mayonnaise, yogurt, vinegar and crushed red pepper to taste in a medium bowl and set aside.
• 2. Add drained pineapple to coleslaw mix and stir in dressing to combine and set aside.
• 3. Place cornmeal in a shallow dish and sprinkle both sides of with with cajun seasoning an salt.
• 4. Dredge the fish in the cornmeal.
• 5. In a large non-skilet heat 2 teaspoons of oil over medium high heat.
• 6. Add half the fish and cook until golden brown, about 2 minutes per side.
• 7. Transfer cooked fish to a plate and repeat the remaining 2 teaspoons of oil and fish, adjusting heat as necessary to prevent burning and cook remaing fish until golden brown.
• 8. Toast the bread and top 4 slices with the fish and pineapple slaw and place on top the remaing slices of bread to make your sandwiches.
• 9. Serve immediately with cold iced tea or your favorite drink.

PINEAPPLE CHICKEN SALAD SANDWICH

Steps:

• Combine all ingredients except butter and pineapple syrup, then add 2-3 tablespoons of the syrup or to your taste.
• Butter the muffins or croissants and spread generously with the chicken salad.

CRISPY FISH SANDWICH WITH PINEAPPLE SLAW

Steps:

• Whisk mayonnaise, yogurt, vinegar and crushed red pepper to taste in a medium bowl. Add pineapple and coleslaw mix and stir to combine. 2. Place cornmeal in a shallow dish. Sprinkle both sides of fish with Cajun seasoning and salt. Dredge the fish in the cornmeal.3. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add half the fish and cook until golden, about 2 minutes per side. 4. Transfer to a plate and repeat with the remaining 2 teaspoons oil and fish, adjusting heat as necessary to prevent burning.5. Top toasted bread with the fish and pineapple slaw to make sandwiches. Serve immediately.

SARDINES AND PINEAPPLE SANDWICH TOAST

Steps:

• Preheat your sandwich maker according to manufacturer's instructions.
• Spread mayonnaise over 2 slices of bread. Cover with marmalade. Spread potato chips over marmalade. Lay pineapple over chips.
• Break apart sardines in a bowl using a fork. Spread on top of the pineapple slices. Season with salt and pepper; cover with the remaining 2 slices of bread.
• Toast in the preheated sandwich maker until brown and crispy, about 5 minutes.

GRILLED SPAM AND PINEAPPLE SANDWICH

Steps:

• 1. Heat grill to medium heat!
• 2. Grill spam and pineapple to desired doneness, a minute for each side of the spam and a couple minutes each side of the pineapple, brushing pineapple with melted butter. Toast or grill the bread and build your sandwich with the condiment of your choice!

PINEAPPLE SANDWICH

Steps:

• Drain pineapple well.
• Put Miracle Whip on bread.
• Put pineapple slices to cover one slice.
• You have a sandwich. Yum.

CHEESE AND PINEAPPLE SANDWICH

Steps:

• Put butter on one side of the bread slices.
• For the filling, mix together chopped pineapple, bean sprouts, grated cheese, 1 tbsp mayonnaise, fresh cream, tomato ketchup, Worcestershire sauce and a little Tobasco sauce.
• On the bread slices, keep a lettuce leaf and put the filling on it.
• Cover the filling with another lettuce leaf and cover the sandwich finally with another slice of bread spread with mayonnaise.
• Press slightly.
• Trim the sides of the bread, cut in triangles and serve.