Chicken, corn and pineapple melts

These delicious chicken, corn and pineapple melts make a delicious after-school snack. Easy to prepare, packed full of goodness and the promise of scrumptious melted cheese makes this dish a winner!

  • 5 mins preparation
  • 5 mins cooking
  • Serves 4
  • Print


Chicken, corn and pineapple melts
  • 4 60g bake-at-home petit bread rolls
  • 1 1/2 tablespoon margarine
  • 1 cup thinly sliced cooked chicken
  • 1/2 cup canned pineapple pieces, drained
  • 125 gram can corn kernels, drained
  • 1/2 cup grated cheddar cheese
  • 2 tablespoon finely chopped chives


Chicken, corn and pineapple melts
  • 1
    Preheat an oven-grill to moderately high. Split rolls in half horizontally. Spread cut side with margarine. Place rolls on a baking tray.
  • 2
    Top rolls with chicken, pineapple, corn and cheese. Grill for 4-5 minutes or until cheese is melted and golden brown. Serve sprinkled with chives.


You could replace chicken with sliced ham. This topping's also great on English muffins. Make ahead: Have melts assembled, covered, in the fridge then grill just before serving.

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