Pupule Pineapple and Pepper Paninis

Pupule Pineapple and Pepper Paninis

Prep: 20 Minutes Cook: 10 Minutes Serves: 4 Submitted by:


8 slices KING’S HAWAIIAN Original Hawaiian Sweet Sliced Bread
6 ounces cream cheese softened
1/2 cup Cilantro leaves picked and chopped
2 tablespoons Canned Chipotle Pepper (smoked jalapeno in adobo sauce), finely chopped
1 1/2 cups grilled chicken breast strips fully cooked
1 tablespoon chipotle seasoning blend
2 roasted poblano peppers (skiined and seeded)
8 Pineapple rings
4 slices of pepper jack cheese


Step 1
Heat panini press to high heat.

Step 2
For easy roasted poblano peppers, broil under high heat for 5 minutes per side, or until skin is blistered. Place in a zip top bag for 10 minutes. Remove, then stem, peel and seed easily. Slice into 4 equal portions.

Step 3
Quickly sear pineapple rings on both sides over high heat until lightly browned in a small pan. Remove from heat and set aside.

Step 4
Combine cream cheese, cilantro, diced chipotle until well combined. Spread onto 4 of the slices of bread.

Step 5
Top cream cheese mixture with 1/4 of the chicken breast strips. Sprinkle with chipotle seasoning. Top with roasted poblano pepper, then pineapple rings, followed by a slice of pepper jack cheese. Top with remaining slice of bread.

Step 6
Place sandwiches onto the hot panini press. Cook until golden brown and cheese are melted and oozing.

Step 7
Slice on the diagonal and serve immediately.