Mini Grilled Cheese Hawaiian Rolls With Pineapple Jalapeño Chutney Center

Looking for a fun and unexpected appetizer or snack? These Mini Grilled Cheese Hawaiian Rolls with Pineapple Jalapeño Chutney Center are about to become your new obsession! We’re taking the classic comfort of grilled cheese and elevating it with the sweetness of pineapple, a kick of jalapeño, and the fluffy texture of Hawaiian rolls. This recipe is surprisingly easy to make and guaranteed to impress. The combination of sweet, spicy, and cheesy is simply irresistible – prepare for a flavor explosion in every bite!

What You’ll Need

• 12 mini Hawaiian rolls (≈210 g / 7 oz): These sweet and slightly dense rolls are the perfect base for our grilled cheese. Look for the pre-made, pull-apart style for convenience. If you’re feeling ambitious, you can certainly make your own!
• 200 g (7 oz) sharp cheddar cheese, sliced: Sharp cheddar provides a bold, classic cheese flavor that balances the sweetness of the chutney. Sliced cheese melts beautifully and evenly. Feel free to use pre-sliced or slice your own from a block.
• 30 g (2 Tbsp) unsalted butter, softened: Softened butter is crucial for achieving a golden-brown and crispy exterior on the rolls. Using unsalted butter allows you to control the overall saltiness of the recipe.
• 150 g (1 cup) fresh pineapple, finely diced: Fresh pineapple is key for the best flavor and texture in the chutney. Make sure it’s ripe but firm, and diced into small, uniform pieces.
• 1 small jalapeño, seeded and minced (≈1 tsp): The jalapeño adds a delightful kick to the chutney. Removing the seeds reduces the heat, but feel free to leave some in if you prefer a spicier chutney.
• 30 g (2 Tbsp) brown sugar: Brown sugar contributes to the chutney’s depth of flavor and helps it caramelize beautifully. Light or dark brown sugar will both work well.
• 30 g (2 Tbsp) red onion, finely diced: Red onion provides a subtle sharpness and a bit of crunch to the chutney. Dicing it finely ensures it cooks down and blends well with the other ingredients.
• 60 ml (1/4 cup) apple cider vinegar (alcohol‑free): Apple cider vinegar adds a tangy brightness to the chutney, balancing the sweetness and spice. Ensure it’s alcohol-free if you prefer.
• 1 tsp (5 ml) soy sauce (halal‑certified): Soy sauce adds umami and depth to the chutney. Using a halal-certified soy sauce ensures it meets dietary requirements.
• 2 Tbsp (30 g) toasted coconut flakes: Toasted coconut flakes provide a lovely textural contrast and a hint of tropical flavor. Toasting them enhances their aroma and flavor.
• 1 Tbsp (5 g) fresh cilantro, chopped: Fresh cilantro adds a bright, herbaceous note to the finished dish.
• Pinch of salt and freshly ground black pepper: Seasoning is essential! A pinch of salt and pepper enhances all the other flavors.
• 1 Tbsp (15 ml) honey (optional, for glaze): A drizzle of honey adds a beautiful glaze and extra sweetness to the grilled rolls.

Substitutions & Variations

Don’t have an ingredient on hand? No problem! Here are a few easy substitutions:

• Cheddar Cheese: Monterey Jack, Pepper Jack, or even Gruyere would all be delicious alternatives.
• Hawaiian Rolls: Brioche rolls or slider buns can be used in a pinch, though the flavor will be slightly different.
• Fresh Pineapple: While fresh is best, you can use canned pineapple chunks, drained well.
• Jalapeño: Serrano pepper can be used for more heat, or omit it entirely for a milder chutney.

Let’s Build These Mini Grilled Cheese Hawaiian Rolls

1. Prepare the Chutney: In a small saucepan, combine the diced pineapple, minced jalapeño, finely diced red onion, brown sugar, apple cider vinegar, soy sauce, and a pinch of salt. Bring the mixture to a gentle boil over medium heat. This initial boil helps meld the flavors and start the softening process of the pineapple and onion.
2. Simmer the Chutney: Once boiling, reduce the heat to low and simmer for 8-10 minutes, stirring occasionally. The simmering allows the chutney to thicken as the liquids evaporate, and the pineapple to become tender. Look for a glossy consistency – this indicates the sugars have caramelized and the chutney is ready. Remove from heat and allow to cool completely. Cooling is crucial; warm chutney will melt the cheese prematurely.
3. Prepare the Hawaiian Rolls: While the chutney cools, carefully slice each mini Hawaiian roll horizontally, creating a top and bottom half. The key here is to leave a ‘hinge’ – don’t cut all the way through! This keeps the roll intact and creates that perfect pocket for the cheesy, chutney goodness.
4. Butter the Rolls: Spread a thin, even layer of softened butter on both the top and bottom cut sides of each roll. Don’t skimp, but don’t overdo it either. The butter is essential for achieving a golden-brown, crispy exterior.
5. Assemble the Rolls: On the bottom half of each roll, layer a slice of cheddar cheese. Then, add about a teaspoon of the cooled pineapple-jalapeño chutney. Top with another slice of cheddar cheese. This layering ensures a generous cheese pull and a balanced flavor in every bite.
6. Seal and Grill: Gently close the roll, pressing lightly to seal. Heat a large non-stick skillet over medium heat. Place the assembled rolls seam-side down in the skillet. Cook for 2-3 minutes per side, pressing gently with a spatula. The gentle pressure helps the cheese melt evenly and creates a beautifully browned crust.
7. Glaze (Optional): If using the honey glaze, brush the tops of the rolls with honey during the last minute of cooking. This adds a subtle sweetness and a beautiful glossy finish.
8. Rest and Serve: Transfer the grilled rolls to a wire rack for 2 minutes to allow excess butter to drip off. This prevents soggy rolls. Arrange on a serving board and garnish as described in the recipe.

Why Hawaiian Rolls are the Perfect Base

Hawaiian rolls, with their inherent sweetness and soft texture, are a brilliant choice for grilled cheese. Their subtle sweetness complements the savory cheddar and the sweet-spicy chutney beautifully. Unlike denser breads, Hawaiian rolls become delightfully golden and slightly crispy when grilled, providing a wonderful textural contrast to the molten cheese and chutney center. The slight tang of the rolls also cuts through the richness, preventing the sandwich from becoming overly heavy.

The Magic of Pineapple Jalapeño Chutney

The pineapple jalapeño chutney isn’t just a topping; it’s the star of the show. The sweetness of the pineapple, the heat of the jalapeño, and the tang of the apple cider vinegar create a complex flavor profile that elevates the grilled cheese to a whole new level. The chutney’s texture, with its slightly chunky pieces of pineapple and onion, adds another layer of interest. It’s a vibrant, unexpected twist on a classic comfort food.

Tips for the Perfect Melt

Achieving that perfect cheese pull is crucial! Here are a few tips:

• Use Sliced Cheese: Sliced cheese melts more evenly than shredded cheese.
• Low and Slow: Cooking over medium heat allows the cheese to melt completely without burning the bread.
• Gentle Pressure: Pressing gently with a spatula helps distribute the heat and encourages even melting.
• Don’t Overcrowd the Pan: Cook the rolls in batches to ensure even heating.

Variations and Additions

Feel free to experiment with different cheeses! Monterey Jack, pepper jack, or even a blend of cheddar and Gruyère would all be delicious. You could also add a thin slice of ham or bacon for a more substantial sandwich. For a vegetarian option, consider adding some sautéed mushrooms or spinach. A sprinkle of red pepper flakes in the chutney can also kick up the heat.

Frequently Asked Questions

Can I make the chutney ahead of time?

Absolutely! The chutney can be made up to 3 days in advance and stored in an airtight container in the refrigerator. In fact, the flavors often meld and improve over time.

Can I use a different type of bread?

While Hawaiian rolls are highly recommended, brioche or challah bread would also work well. Avoid using dense breads like sourdough, as they won’t become as crispy.

What if I don’t like spicy food?

Simply reduce the amount of jalapeño or remove the seeds and membranes for a milder flavor.

These Mini Grilled Cheese Hawaiian Rolls with Pineapple Jalapeño Chutney Center are a guaranteed crowd-pleaser! They’re perfect for parties, snacks, or a fun family meal. Don’t forget to save this recipe to Pinterest so you can easily find it later!

Mini Grilled Cheese Hawaiian Rolls With Pineapple Jalapeño Chutney Center

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• Author: Lily Carter
• Total Time: 25 minutes
• Yield: 12 rolls 1x
• Diet: General

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Description

These Mini Grilled Cheese Hawaiian Rolls combine the comfort of grilled cheese with a sweet and spicy Pineapple Jalapeño Chutney for an irresistible flavor explosion. They are easy to make and perfect as an appetizer or snack.

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Ingredients

Scale 1x2x3x

• 12 mini Hawaiian rolls (210g / 7oz)
• 200g (7oz) sharp cheddar cheese, sliced
• 30g (2Tbsp) unsalted butter, softened
• 150g (1 cup) fresh pineapple, diced
• 1 small jalapeño, minced (1tsp)
• 30g (2Tbsp) brown sugar
• 30g (2Tbsp) red onion, diced
• 60ml (1/4 cup) apple cider vinegar
• 1 tsp (5ml) soy sauce
• 2 Tbsp (30g) toasted coconut flakes
• 1 Tbsp (5g) fresh cilantro, chopped
• Pinch of salt and pepper
• 1 Tbsp (15ml) honey (optional)

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Instructions

1. Prepare Chutney: Combine pineapple, jalapeño, onion, sugar, vinegar, soy sauce, and salt; boil then simmer for 8-10 minutes.
2. Cool Chutney: Allow chutney to cool completely.
3. Prepare Rolls: Slice Hawaiian rolls horizontally, leaving a hinge.
4. Butter Rolls: Spread butter on both cut sides of each roll.
5. Assemble Rolls: Layer cheese, chutney, and more cheese on the bottom half of each roll.
6. Grill Rolls: Grill rolls for 2-3 minutes per side, pressing gently.
7. Glaze (Optional): Brush with honey during the last minute of cooking.
8. Rest & Serve: Transfer to a wire rack for 2 minutes before serving.

Notes

For best results, use sliced cheese and cook over medium heat. Cooling the chutney before assembly prevents premature melting.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Appetizer
• Method: Grilling
• Cuisine: American

Nutrition

• Serving Size: 3 rolls
• Calories: 250 kcal
• Sugar: 15 g
• Sodium: 300 mg
• Fat: 15 g
• Saturated Fat: 8 g
• Unsaturated Fat: 5 g
• Trans Fat: 0 g
• Carbohydrates: 25 g
• Fiber: 2 g
• Protein: 8 g
• Cholesterol: 40 mg