Grilled Pineapple Crostini with Whipped Feta for a Light Lunch

Grilled Pineapple Crostini with Whipped Feta, Hot Honey, Toasted Macadamias & Mint

This bright, savory-sweet appetizer comes together in just 25 minutes, making it the perfect starter for summer entertaining or a quick weekend lunch. Smoky grilled pineapple meets creamy whipped feta, while hot honey adds a slow-building warmth and toasted macadamias bring the crunch. I first made these on a trip to Maui, where a roadside stand sold grilled pineapple with sea salt and chili, and I knew I had to turn it into something shareable. It is simple enough to throw together on a whim but impressive enough to serve at a dinner party.

Why You’ll Love This Recipe

• Ready in under 30 minutes with minimal prep work
• Sweet, savory, spicy, and creamy all in one bite
• No complicated techniques or hard-to-find ingredients
• Feels special enough for guests but easy enough for a solo treat
• Perfect for summer grilling season or bringing a tropical twist to any gathering

Ingredients

• 1 baguette, sliced into 1/2-inch rounds
• 2 tablespoons olive oil
• 8 ounces feta cheese, drained
• 4 ounces cream cheese, softened
• 2 tablespoons Greek yogurt
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon black pepper
• 4 slices fresh pineapple, about 1/2-inch thick
• 3 tablespoons hot honey, plus more for drizzling
• 1/3 cup macadamia nuts, roughly chopped
• 2 tablespoons fresh mint, thinly sliced
• Flaky sea salt for finishing

Instructions

• Preheat a grill or grill pan to medium-high heat. Brush baguette slices lightly with olive oil on both sides.
• In a food processor, combine feta, cream cheese, Greek yogurt, lemon juice, and black pepper. Pulse until smooth and creamy, scraping down the sides as needed.
• Grill baguette slices for 1-2 minutes per side until golden and crisp. Set aside on a plate.
• Brush pineapple slices with a tablespoon of hot honey on each side. Grill for 3-4 minutes per side until char marks appear and the pineapple softens slightly.
• While the pineapple grills, toast the macadamia nuts in a dry skillet over medium heat for 2-3 minutes, shaking frequently until fragrant and golden.
• Remove pineapple from the grill and cut each slice into 4 smaller pieces.
• Spread a generous amount of whipped feta on each crostini. Top with a piece of grilled pineapple.
• Drizzle with remaining hot honey, sprinkle with toasted macadamias and fresh mint, and finish with a pinch of flaky sea salt.
• Serve immediately while the crostini are still warm and the feta is cool and creamy.

Pro Tips

• Let the whipped feta come to room temperature for about 10 minutes before spreading it will be easier to work with and taste silkier.
• Watch the pineapple closely on the grill you want dark char marks but not burnt edges. The natural sugars caramelize fast once they hit the heat.
• Toast the macadamias in a single layer and shake the pan frequently. They go from golden to burnt in seconds, so pull them off the heat the moment you smell that nutty aroma.
• If you do not have hot honey, stir a pinch of cayenne or red pepper flakes into regular honey and let it sit for a few minutes.
• For extra crunch, use sourdough or ciabatta instead of a standard baguette. The denser crumb holds up better to the toppings.

Variations

• Swap the feta for whipped goat cheese or ricotta for a milder, tangier base.
• Use mango or peach slices in place of pineapple for a different tropical flavor profile.
• Add a sprinkle of toasted coconut flakes along with the macadamias for extra texture and sweetness.
• Make it dairy-free by using a plant-based cream cheese and omitting the feta, then seasoning the base with nutritional yeast and lemon.

Frequently Asked Questions

• Can I make the whipped feta ahead of time? Yes, you can prepare it up to three days in advance and keep it refrigerated in an airtight container. Let it sit at room temperature for 15 minutes before using so it spreads easily.
• What if I don’t have a grill? You can use a cast-iron skillet or grill pan over high heat. Alternatively, char the pineapple under the broiler for 3-4 minutes per side, watching closely.
• Is this recipe gluten-free? Not as written, but you can serve the toppings on gluten-free crackers or grilled rice cakes. The whipped feta and pineapple work beautifully on almost any base.
• Can I use canned pineapple? Fresh is best because it holds up better on the grill and has a firmer texture. If you must use canned, pat the slices very dry and grill them only briefly to avoid mushiness.
• How do I store leftovers? The crostini are best eaten fresh, but you can store the components separately. Keep the whipped feta in the fridge, the grilled pineapple in a sealed container for up to two days, and the nuts in a cool dry place.
• What pairs well with this crostini? A crisp Sauvignon Blanc or a light lager complements the sweetness and spice. For a non-alcoholic option, try sparkling water with lime and mint.

More Recipes You’ll Love

• Grilled Peach Burrata Crostini with Honey
• Grilled Nectarine Crostini with Goat Cheese and Honey
• Crostini with Whipped Feta, Roasted Strawberries and Hot Honey
• Hot Honey Grilled Pineapple with Feta

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Shaykee

I’m Shaykee—born in Morocco, seasoned across continents. From airplane galleys to home kitchens, I share the flavors and stories that shaped my journey.