This Hawaiian grilled cheese sandwich is bursting with pineapple, Canadian bacon and jack cheese. A fun and flavorful twist on a grilled cheese sandwich.
This sandwich is loaded up with the flavors of a Hawaiian pizza, Canadian bacon, Jack cheese, and pineapple. Plus the bread is seasoned with oregano and parsley rounding out all the best flavors of a pizza. If you love sandwiches you will want to check out our Animal Style Grilled Cheese, Cuban Sliders and Egg Salad.
Ingredients & Substitutions
- Bread: Use your favorite type of bread or gluten-free option as needed.
- Cheese: Monterey Jack is my favorite for this sandwich.
- Pineapple: Use slices of fresh pineapple or canned pineapple.
- Herbs: Use fresh or dried herbs.
How to make A Hawaiian grilled cheese
- Butter one side of each slice of bread and sprinkle with parsley and oregano to taste
- On non buttered side of bread place the shredded cheese, then the Canadian bacon, pineapple, and top with the other slice of bread, buttered side facing up.
- Cook sandwich on stove top on a griddle or frying pan. Once bread is toasted on one side flip the sandwich to toast the other side. Cook on a low heat to allow the cheese to melt while the bread is toasting.
Serving
This grilled cheese sandwich is very easy to put together. Making it perfect for a weeknight dinner, lunch, or other quick meal. Serve this sandwich alongside some:
More Sandwich Recipes:
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Butter one side of each slice of bread and sprinkle with parsley and oregano to taste
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On non buttered side of bread place the shredded cheese, then the canadian bacon, pineapple, and top with the other slice of bread, buttered side facing up.
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Cook sandwich on stove top on a griddle or frying pan. Once bread is toasted on one side flip the sandwich to toast the other side. Cook on a low heat to allow the cheese to melt while the bread is toasting.
Serving: 1 | Calories: 383kcal | Carbohydrates: 58g | Protein: 13g | Sugar: 27g
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe first published April 11, 2014. Updated March 28, 2024.
Photography by @JessGaertnerCreative