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Pineapple Habanero Pimento Cheese Bites

Pineapple Habanero Pimento Cheese Bites

This is not your grandmother's pimento cheese — and that's a very good thing. Mrs. Ruth's Roasted Pineapple Habanero Chutney adds a sweet, smoky heat that transforms a classic Southern spread into something guests will ask about all night. Pile it onto split cherry tomatoes for a stunning two-bite appetizer, or slather it on toasted baguette rounds for a heartier option. Either way, it disappears fast.

Prep Time: 10 minutes | Cook Time: None | Total Time: 10 minutes | Servings: 8–10

Ingredients

  • 8 ounces sharp cheddar, freshly grated
  • ⅓ cup mayonnaise
  • ¼ cup Mrs. Ruth's Roasted Pineapple Habanero Chutney or more to taste
  • 2 dashes cayenne pepper, or to taste
  • ¼ cup bacon crumbles, for topping
  • Cherry tomatoes, halved (or toasted baguette rounds), for serving

Directions

  1. In a medium bowl, combine grated cheddar, mayonnaise, chutney, and cayenne pepper.
  2. Mix well until fully blended and creamy.
  3. Spoon or pipe onto halved cherry tomatoes or toasted baguette rounds.
  4. Top each piece with a pinch of bacon crumbles.
  5. Arrange on a platter and serve immediately, or refrigerate until ready to serve.

Tips & Notes

  • Make it ahead: The pimento cheese base can be made up to 3 days in advance and stored in an airtight container in the refrigerator. Top with bacon just before serving.
  • Heat level: The chutney brings a gentle habanero warmth — add more cayenne if you like it spicier, or leave it out for a milder version.
  • Serving options: Also great on crackers, celery sticks, or as a burger topping.
  • Freshly grated is key: Pre-shredded cheese contains anti-caking agents that affect the texture — grate your own for the creamiest result.

Flavor Pairings We Love

  • Mrs. Ruth's Roasted Pineapple Habanero Chutney → cherry tomatoes, toasted baguette, bacon, cream cheese, pepper jack
  • Mrs. Ruth's Kickin’ Pepper Jam → sharp cheddar, ham biscuits, grilled pork, Brussels sprouts
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