Pickled Pineapple & Sriracha Grilled Cheese

Prep: 10 mins
Cook: 15 mins (plus marinating)
Difficulty: Easy
Serves: 1


½ pineapple, flesh cut into small cubes
2 thick slices of sourdough
1 tbsp mayonnaise
1 tbsp unsalted butter
2 tsp rapeseed oil
85g cheddar, sliced
1 spring onion, finely sliced
sriracha chilli sauce
For the pineapple pickle
100ml white wine vinegar
40g golden caster sugar
½ tsp coriander seeds
½ tsp mustard seeds
½ tsp black peppercorns
1 star anise
1 bay leaf



  • 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.
    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.
    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.



Recipe from Good Food magazine, July 2016
Image from: http://www.bbcgoodfood.com/recipes/pickled-pineapple-sriracha-grilled-cheese

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