Grilled pineapple, crunchy pickled veg, and herby mayo come together in this juicy, sweet-savory twist on a classic bánh mì.
Grilled Pineapple Bánh Mì: Juicy, crunchy, and layered with big flavor
I love this sandwich a lot—Grilled Pineapple Bánh Mì is one of my absolute favorites. I’ve been making versions of it over the past year and tweaking things until it felt just right. I can’t take credit for the original idea—one of my really good friends actually told me about salting pineapple and building a bánh mì around it, and I thought that was genius. The sweet, grilled fruit works so well here. This final version is all mine though, and while it has a few steps, they all come together into one seriously delicious sandwich. It’s got crunch, juiciness, a little heat from the jalapeño, and that signature tang from the quick pickled veggies. I really hope you give it a try—it’s honestly the best vegan sandwich I’ve ever made.
Why You’ll Love This Recipe
Sweet and savory balance: Caramelized grilled pineapple meets tangy pickled veggies, creamy peanut-lime mayo, and fresh herbs for a perfect harmony of flavors.
Summery twist on a classic: A tropical upgrade to traditional bánh mì, with no meat needed.
Totally plant-based: Naturally vegan when you use egg-free mayo and a dairy-free baguette.
Perfect for grilling season: This one is made to be enjoyed outside—just toss the pineapple and bread on the grill and go.
Meal prep-friendly: Pickled veggies and mayo can be made ahead to streamline assembly.
What Is a Bánh Mì?
Bánh mì is a Vietnamese sandwich that beautifully blends French and Vietnamese culinary influences. Traditionally, it features a crisp, airy baguette filled with savory meats, pickled vegetables, fresh herbs, and a creamy spread like pâté or mayo. The result is a sandwich that’s crunchy, tangy, fresh, and deeply satisfying. My version keeps the spirit of the original but goes plant-based with juicy grilled pineapple, quick pickles, and a flavorful peanut-lime mayo.
Ingredient Highlight: Fresh Pineapple
The star of this sandwich is fresh pineapple, sliced thick and grilled until caramelized. Salting the fruit beforehand isn’t just an important step—it helps the juices concentrate and sugars shine. This results in a naturally sweet and juicy layer that anchors the whole bánh mì with a new twist.
Madly Delicious Must-Know Tips and Questions
- Liberally salt your pineapple slices and let them rest—don’t skip this step!
- If your baguette is soft, crisp it briefly before grilling to help hold all the fillings.
- Use a grill pan or cast iron skillet if you don’t have access to an outdoor grill.
- Double the mayo and pickled veg and use throughout the week for easy wraps or bowls.
Can I make the mayo ahead of time?
Yes! The mayo keeps well in the fridge for up to 4 days and gets even more flavorful over time.
Is this sandwich spicy?
Only slightly. Jalapeño slices bring a mild kick, but you can skip them—or remove the seeds—for less heat.
Can I prep the pineapple in advance?
You can salt and slice it ahead of time, but wait to grill just before serving for best texture and flavor.
Let’s Dish: Did You Know?
Bánh mì sandwiches originated in Vietnam during the French colonial era, blending a crusty baguette with Vietnamese fillings like pickled vegetables, cilantro, chili, and proteins. Over time, they’ve become endlessly customizable—and this tropical grilled pineapple version gives it a plant-based summer twist that’s still rooted in that flavorful balance.
Love a sandwich with serious texture and flavor? Then try my Grilled Pineapple Bánh Mì!
Juicy grilled pineapple, creamy peanut-lime mayo, and crunchy pickled veggies make this one unforgettable plant-based sandwich. Give it a try and tag me on Instagram @madly__delicious with #MadlyDelicious to share your take!
More Recipes
Roasted Vegetable Israeli Couscous Salad
Crispy Southern Fried Tofu Sandwich with Spicy Aioli
Grilled Pineapple Bánh Mì
Equipment
- Grill, grill pan, or cast iron skillet
- Small pot or microwave-safe bowl
Ingredients
For the Sandwich
- 1 French baguette, cut into 3 equal pieces
- 1 pineapple
- Salt
- Olive or avocado oil, for grill, griddle or pan
- 1 jalapeño, very thinly sliced
- Fresh cilantro leaves, for topping
Quick Pickled Carrots & Cucumbers
- ½ cup shredded carrots
- ⅓ cup persian cucumber, thinly sliced (about 1)
- ½ cup rice vinegar
- ¼ cup water
- 2 tbsp granulated sugar
Peanut-Lime Mayo
- ⅓ cup vegan mayo
- 1 tbsp lime juice (about 1 lime)
- 2 tsp sriracha
- 2 tbsp chopped peanuts
- 2 dashes ground cinnamon
- 2 dashes ground cardamom
- Salt, to taste
Instructions
- Before You Start: If your baguette isn’t already crispy on the outside, preheat your oven (or toaster oven) to 400°F. You’ll bake it briefly later to get that ideal crusty exterior before grilling.
- Quick Pickle the Veggies: In a small pot or microwave-safe bowl, combine ½ cup rice vinegar, ¼ cup water, and 2 tbsp sugar. Heat just until the sugar dissolves—about 45–60 seconds in the microwave or over low heat. Pour the mixture over ½ cup shredded carrots and ⅓ cup thinly sliced Persian cucumber. Let sit to pickle while you prep everything else.
- Prep and Salt the Pineapple: Slice the top and bottom off the pineapple. Stand it upright and cut away the outer skin. Cut in half vertically, then rotate and cut in half again so you have 4 quarters. Slice off the tough inner core from each quarter, then cut each quarter lengthwise into flat slices (not too thick or too thin)—you’ll get about 4 pieces total depending on the size. Liberally sprinkle with salt and set aside for 10–15 minutes.Pineapple Tip: You’ll only need about 6 slices of pineapple (2 per sandwich), so feel free to prep just 1–2 quarters of the pineapple and save the rest for snacking, smoothies, or grilling later.Tip: Don’t worry—salting pineapple is a classic technique that draws out excess moisture and intensifies the sweetness once grilled. It helps the fruit caramelize better and brings out its juicy flavor without tasting salty.
- Toast the Baguette: If your baguette isn’t already crispy on the outside, toast it in a toaster oven or regular oven at 400°F for about 5 minutes, then flip and toast 5 more minutes.
- Make the Mayo: In a small bowl, whisk together ⅓ cup vegan mayo, 1 tbsp lime juice, 2 tsp sriracha, 2 tbsp chopped peanuts, 2 dashes cinnamon, and 2 dashes cardamom. Add salt to taste. Chill until ready to use.
- Grill the Pineapple & Bread: Heat a grill, grill pan, or cast iron skillet over medium-high heat. Lightly oil the surface. Grill the pineapple spears for about 4 minutes per side until charred and caramelized. At the same time, slice the baguette thirds in half lengthwise and toast the cut sides directly on the grill until lightly golden.
- Assemble the Bánh Mì: Spread the peanut-lime mayo on the bottom half of each baguette. Add 2 grilled pineapple spears per sandwich, followed by a layer of pickled carrots and cucumbers, a few thin slices of jalapeño, and fresh cilantro leaves. Top with the other half of the baguette and serve immediately.