Toast Hawaii

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With summer right around the corner, I thought a tropical themed weeknight dinner would not be too far fetched. Today’s dish was made popular by a German cook in the 1950’s, and it was a household staple growing up. Whenever my mom was looking to whip up something quick and delicious, Toast Hawaii, an open faced ham and pineapple sandwich, was a common item on her radar. It  has since been one of my favorites. I have never heard of it in he US, so I thought why not add it to my German food blog!

I see that traditionally a maraschino cherry filled the hole of the pineapple ring, but I don’t remember my mom ever filling it with a cherry (I am not a huge fan of them either). Instead, I filled the holes with one little peppadew pepper, adding a sweet, subtle spice to this otherwise already amazing dish!

So next time you’re in the mood for a little weeknight Hawaii getaway, try it this recipe and let me know what you think in the comments below! I have made Toast Hawaii plenty of times for my husband, and he loves it!

This week, I am giving away a stylish WÜSTHOF Classic Ikon 5″ serrated utility knife retailing at $119.95 on Instagram! Please visit my Instagram page to enter! This knife comes in super handy when cutting the fresh pineapple or any veggies for your salad to go with your Toast Hawaii!

Also, if you love German cooking and baking as much as I do and want a chance to win cool kitchen gear (stylish kitchen scales up soon and more WÜSTHOF knives as well), PLEASE SUBSCRIBE at the bottom of this post! ????  Danke! ❤️‍

Ingredients for 2 servings:

  • 4 slices of white bread
  • 4 slices of ham
  • 4 slices of mild, white cheddar
  • 4 slices of fresh pineapple
  • 4 peppadew peppers
  • 2 cloves garlic
  • 2 Tbsp butter, room temperature
  • sea salt


  1. Preheat oven to 350 degrees Fahrenheit.
  2. Prep a baking sheet with parchment paper and place 4 slices of bread on it.
  3. Mince the garlic (or use my favorite garlic press), and using a fork, mix in with the butter. Add a pinch of sea salt.
  4. Spread garlic butter on each slice, add one slice of ham each, add a pineapple ring each, fill hole of pineapple slice with a peppadew pepper, add the cheese on top.
  5. Bake for 20 to 25 minutes or until cheese is melted and starts to brown.
  6. Serve with butter lettuce mix tossed in olive oil and balsamic vinegar (I also added some fresh herbs from my garden) and a pineapple oregano Moscow Mule. Cheers and guten Appetit!

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