In large bowl, stir 2 cups of the flour, ⅓ cup pineapple juice, the brown sugar, salt and yeast with wooden spoon until well mixed.

In 1-quart saucepan, heat milk, ¼ cup butter and the water over medium heat, stirring frequently, until very warm (120°F to 130°F).

Add milk mixture and egg to flour mixture.

Beat with electric mixer on low speed 1 minute, scraping bowl frequently, until flour mixture is moistened.

Beat on medium speed 1 minute.

Stir in enough of the remaining 1½ to 2½ cups flour, about ½ cup at a time, then the cheese, bell pepper and chile until dough is soft, leaves side of bowl and is easy to handle (dough may be slightly sticky).

On lightly floured surface, knead dough about 5 minutes or until smooth and elastic (sprinkle surface with more flour if dough starts to stick).

Grease large bowl with shortening or cooking spray; place dough in bowl, turning dough to grease all sides.

Cover loosely with plastic wrap and cloth towel; let rise in warm place about 1 hour or until doubled in size.

Spray 24 regular-size muffin cups with cooking spray.

Gently punch fist into dough to deflate.

Divide dough into 24 equal pieces.

Using floured fingers, shape each piece into a ball, pulling edges under to make a smooth top.

Place dough ball, smooth side down, in each muffin cup.

Cover loosely; let rise in warm place about 30 minutes or until doubled in size.

Heat oven to 375°F.

Uncover rolls; bake 15 to 18 minutes or until golden brown.

Remove from pan to cooling rack.

In small bowl, mix 1 tablespoon melted butter and 1 tablespoon pineapple juice.

Brush over tops of rolls.

Serve warm or cool.