Cuban recipe

Cuban Chicken and Pineapple Spread Finger Sandwiches

Name: Cuban Chicken and Pineapple Spread Finger Sandwiches
Prep time: 20 min
Total time: 40 min
Ingredients: 24 small round Cuban rolls; 280 g fully cooked, cold, boneless chicken breast; 75 g pineapple in its own juice or fresh pineapple, very well drained and dried; 70 g mayonnaise; 60 g cream cheese; 1 teaspoon mild mustard; 1 teaspoon lemon juice; Pepper, to taste

Small Cuban rolls filled with a creamy chicken spread and very finely chopped pineapple. Cold, easy and perfect for parties.

CiberCubaNovember 11, 2026

AI-generated image.CiberCuba

Preparation20 min
Total time40 min
Servings24 small sandwiches
DifficultyEasy

Spread sandwiches (bocaditos de pasta) are a classic at birthdays and afternoon snacks in Cuba: soft little white rolls filled with a smooth spread that goes on effortlessly and is served well chilled.

This version is a tropical twist on the classic chicken spread: it includes very finely chopped pineapple that adds a sweet, fresh touch without any noticeable chunks. Ideal for a party table or a family afternoon snack.

Ingredients

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24 small round Cuban rolls
280 g fully cooked, cold, boneless chicken breast
75 g pineapple in its own juice or fresh pineapple, very well drained and dried
70 g mayonnaise
60 g cream cheese
1 teaspoon mild mustard
1 teaspoon lemon juice
Pepper, to taste

Method

If the chicken breast is not cooked, cook it through and let it cool safely. Once cold, shred it finely. Drain the pineapple and dry it well with paper towel.
AI-generated image.CiberCuba
Chop the pineapple into very tiny cubes, or briefly process it, and drain it again if it releases juice.
AI-generated image.CiberCuba
Process the chicken with the mayonnaise, cream cheese, mustard and lemon until you have a creamy, firm spread. Add the very finely chopped pineapple so it is well distributed, with no large pieces, and adjust the pepper.
AI-generated image.CiberCuba
Refrigerate the spread for 20 minutes so it firms up and stays well chilled.
Slice open the 24 small round rolls horizontally, spread them with the smooth spread and close them without toasting or pressing. Serve cold.
AI-generated image.CiberCuba

Tips and variations

Hygiene and temperatures: use fully cooked chicken that has been cooled safely. Keep the spread and the sandwiches cold, and do not leave them at room temperature for more than 2 hours, or more than 1 hour if the temperature is above 32 °C.

Well-drained pineapple: this is the key to keeping the spread firm and the bread from getting soggy. If you use canned pineapple, choose one packed in its own juice rather than syrup; dry it with paper towel.

Storage: the spread keeps in a covered container in the refrigerator for up to 2 days. Fill the rolls shortly before serving so they stay soft and do not get soaked.

Allergens: contains egg (mayonnaise), dairy (cream cheese) and gluten (bread).

Variations: you can add a pinch of salt if the mayonnaise and cream cheese are not enough, or a little more mustard if you like a stronger kick.