Preparation Info

Hawaiian Bagel


  • 2 Poppy seed bagels, cut in half and toasted
  • 2 fresh pineapple rounds
  • 1 Tablespoon olive oil
  • 2 ounces prosciutto, chopped
  • 4 ounces whipped cream cheese
  • 2-3 Tablespoons Stonewall Kitchen Pineapple Sriracha Jam
  • Micro-greens for garnish


  1. Grill pineapple rounds over medium heat or broil in oven until golden brown. Cut into eighths.
  2. Heat olive oil in a small sauté pan over medium heat. Add the prosciutto and sauté until crispy.
  3. Spread cream cheese over the bottom half of each bagel.
  4. Spread Pineapple Sriracha Jam over the cream cheese.
  5. Top with pineapple and prosciutto, garnish with micro-greens.
  6. Top with other half of bagel and serve.