Hawaiian pineapple bread Fast2eat

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Pineapple juice lends that familiar flavour of Hawaiian bread that we all love and gives the bread a subtle and the right amount of sweetness and a slightly tropical buttery flavour. This recipe yields the perfect texture – soft, fluffy, and tender with a chewy golden-brown exterior. It is so easy to.

Hawaiian pineapple bread is some of my family’s favourites. My son said it was the best bread I’ve made so far.

This bread’s fragrant, slightly sweet and tangy flavour comes from a mix of pineapple juice and sugar. Your bread won’t taste like pineapple, but part of its sweetness comes from the pineapple juice. The pineapple flavour is subtle, and it’ll have you going back for bite after bite.

The addition of pineapple juice made this homemade bread a hands-down winner. The pineapple doesn’t take centre stage in the bread. It creates an ultra-soft sweet bread with a little hint of something pleasant that you can’t quite place. As you can imagine, it makes them very hard to put down.

I love good potato bread, and by using instant potato flakes, you get a lot of the same benefits. You get a lovely ultra-soft texture and moist bread due to potato flakes. The starch from the instant potatoes attracts and holds water and helps to increase the moisture content in baked goods. Including potato flour or instant mashed potato flakes keeps the bread moist and soft for several days after it is baked. I rarely use potato flour, preferring instant mashed potato flakes instead (potato flour is essentially the same thing, but approximately five times the price).

The vanilla extract brings in some sweetness and adds a little extra flavour to the bread. It’s not an overwhelming flavour but adds just the right amount of vanilla in the background.

Hawaiian bread is similar to bread like challah and brioche in that it is enriched with egg and butter.

This bread is fantastic when still warm and right out of the oven (I mean, from the bread maker). Don’t be surprised if you find yourself standing by the counter eating pieces of it that you tear off the loaf.

This bread is versatile and addictive!

Soft and slightly sweet, this Hawaiian Bread is the perfect side dish for any Hawaiian meal.

Serve it up as a side with butter, and save a loaf for French toast the next day! It works great with sandwiches and grilled cheeses. Perfect with pulled pork and chicken sandwiches.

This bread is just like the famous favourite King’s Hawaiian bread.

Why do we call it Hawaiian bread?

Pineapples aren’t native to the Hawaiian Islands, but they are one of the things that turned Hawaii into a major agricultural hub. Lanai is known as “Pineapple Island” because it used to be the world’s largest pineapple plantation, producing 75% of the world’s pineapples.

Pineapples symbolize hospitality; you eat pineapples with everything you eat in Hawaii.

One thing you see in grocery and convenience stores all over the island are sweet Hawaiian rolls. There are many different local brands available. It reflects the strong Portuguese influences in Hawaiian cuisine. Sweetened bread came to the islands with the Portuguese immigrants who flooded Hawaii in the mid-to-late 19th century to work the livestock ranches and sugarcane plantations.

Because it is also found in the Philippines, it seems likely that the recipe for the bread was spread by Portuguese sailors and settlers travelling through the East Indies and other parts of the South Pacific.

Hawaiian pineapple rolls

A lot of times, you’ll see Hawaiian bread shaped into round loaves.

I like to bake it in a traditional loaf, as well. It is easier using the bread maker to do all the work. And a loaf is perfect for slicing.

However, because I love this bread so much, I could not resist making some rolls using the same recipe. This dough makes delicious rolls and hamburger buns. I will post it with complete instructions soon.

It is perfect for enjoying it warm and having slices for sandwiches, French toast, and rolls for burgers or pulled pork.

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Hawaiian pineapple bread Fast2eat

Hawaiian pineapple bread Fast2eat

If you can’t make it to Hawaii, bring the flavours of Hawaii to you with this Hawaiian Bread. To make this homemade bread as “Hawaiian” as possible, I added pineapple juice as a sweetener in the recipe.
It is slightly sweet with a pillowy-soft, light, fluffy and velvety texture. It’s similar to brioche (because of the eggs and butter) and has the perfect amount of sweetness. Not too overpowering – it doesn’t taste like dessert – but sweet enough for you to know that it is something unique that teases your tastebuds.
Prep Time: 5 minutes
Cook Time: 3 hours 27 minutes
Waiting time: 15 minutes
Total Time: 3 hours 47 minutes
Servings: 20 slices


  • 1 cups Pineapple juice - room temperature or luckwarm (75°– 85°F / 24°– 30°C)
  • 4 tbsp Butter -

    room temperature or Margarine

  • 2 Egg
  • ½ tsp Vanilla extract
  • ½ tsp Lemon juice
  • 3 3/4 cups Bread flour
  • 2 tbsp Instant Mashed Potato Flakes - or potato flour
  • 2 tbsp Dry milk powder
  • 1/4 cup Sugar - or brown sugar
  • ½ tsp Salt
  • 1 ½ tsp Instant dry yeast


  • Attach the kneading blade in the Bread Maker pan.
  • Place ingredients into the bread pan following the recipe order (or following the order and method specified in your Bread Maker's manual – mine is: FIRST, liquid ingredients; SECOND, dry ingredients; LAST, yeast). Note: Make a small indentation in the middle of the flour with a finger or a knife. Add yeast to indentation, making sure it does not come into contact with the liquid ingredients.
  • Carefully insert the bread pan into the Bread Maker and gently close the lid.
  • Select the “Sweet” bread setting. If available, choose crust colour (I usually set Medium, but if you prefer, set Light or Dark) and loaf size (2LB) and press the Start button.
  • It will mix and bake the bread. When the baking cycle is complete, press the stop button and unplug the breadmaker.
  • Open the lid and, while using an oven Mitt, firmly grasp the bread pan handle and gently pull the pan straight up and out of the machine. CAUTION: The Bread Maker and pan may be very hot! Always handle with care.
  • Use a non-stick Spatula to gently loosen the sides of the bread from the pan.
  • Turn the bread pan upside down onto a Wire Cooling Rack or clean cooking surface and gently shake until the bread falls out onto the rack.
  • Cool for about 10-15 minutes before slicing.
  • To make perfect slices every time, use a Bread Slicer with an Electric Knife.


* Instant mashed potato flakes are dehydrated cooked potatoes. You can also use potato flour.
** This bread is a slow riser because sugar attracts water, and when it's in bread dough, it pulls water away from yeast — leaving the yeast thirsty and unable to grow. If you use regular yeast not formulated for sweet dough, the rising time would be longer, and you may have a short, dense loaf. If you need to use active dry yeast instead, add it to the pineapple juice and let sit for 5 minutes before proceeding with the recipe.
It’s always a good idea to open the bread machine’s lid during the second kneading cycle (after about 10 minutes) and check the consistency of the dough ball.
The dough is “just right” when it is a smooth round ball in appearance, soft to the touch, leaves a slight residue on your finger, and the bottom of the bread pan is clean of dough residue.
  • If it’s too dry, add lukewarm liquid, a teaspoon at a time, until it looks right.
  • If it looks too wet, add flour, a tablespoon at a time, until it looks right.
  • If there is flour on the sides of the pan, use a Silicone Spatula to wipe the flour from the pan.
Important: This can be done during the knead cycle only. DO NOT remove the pan. KEEP it locked in the machine. Do NOT turn off the bread maker to adjust the dough.

Weather can affect your ingredients
If you live in a moist climate, chances are you’ll need at least the recommended amount of flour, maybe even 1/4 cup to 1/2 cup more. Bread dough should be sticky but still manageable, especially after the first rise. While you’re kneading, the dough should come together and pull away from the sides of the bowl, leaving the bowl mostly clean. I usually aim to have the very bottom of the dough still attached to the bowl. Try not to add too much flour because your bread will be denser. When you pick the dough up, some will stick to your fingers. After the first rise, it will be easier to handle!

You may also make this bread without the aid of a bread machine or make the dough in a bread machine and bake it in the oven.
Simply make the dough using your usual method (by hand, electric mixer or bread machine); allow it to rise until puffy, then shape it into a log; and place it in a lightly greased 8 1/2 x 4 1/2-inch (21.5 x 11.5 cm) bread pan. Allow the loaf to rise, covered, until it's crowned about 1 inch (2.54 cm) over the rim of the pan. If you want, brush the risen loaf with the beaten egg white, and sprinkle it with seeds. Bake it in a preheated 350°F/175°C oven for 35 minutes or until its interior temperature registers 190°F/88°C on an instant-read thermometer. Remove the bread from the oven, remove it from the pan, and cool it on a wire rack.

How can you tell if the bread is fully baked?
I like to use a food thermometer. Mine is digital, so it’s very easy to use. Fully cooked bread will be 190-200°F/88-93°C. Bread recipes that include milk will need to cook until 200°F/93°C, but without, you can take it out once it reaches 190°F/88°C. The top will be golden brown.


Store this bread at room temperature in a bread bag, a zip-top freezer bag, or an airtight container for 3-4 days so they don’t dry out or become stale.
If you want it to last longer, do not put it in the refrigerator, the refrigerator tends to suck the moisture from bread.


This bread freezes beautifully. It will last several months in the freezer, sealed in a plastic bag.
Let the bread cool completely, then wrap it tightly in foil or plastic. Then put it in a Ziplock or another freezer-safe container. Freeze for up to 6 months.
Let it thaw overnight at room temperature, but leave it covered until it is thawed.

Also check:

* “Long-term dietary intake of gluten was not associated with risk of coronary heart disease. However, the avoidance of gluten may result in reduced consumption of beneficial whole grains, which may affect cardiovascular risk. The promotion of gluten-free diets among people without celiac disease should not be encouraged.” (Source: http://www.bmj.com/content/357/bmj.j1892)

* Content and images based on Sunbeam CKSBBR9050-033 Bread Maker User Manual Retrieved from https://www.sunbeam.ca/on/demandware.static/-/Sites-sunbeam-ca-Library/default/dw500b4350/documents/instruction-manuals/CKSBBR9050-033.pdf

To properly prepare your recipe, you may need to use the conversion tables to accurately convert the weight, volume, length, and temperature of all the necessary ingredients. These Fast2eat conversion tables will allow you to ensure that your recipe turns out perfectly and that all measurements are precise and accurate.

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Calories: 139kcal | Carbohydrates: 23g | Protein: 4g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 23mg | Sodium: 89mg | Potassium: 82mg | Fiber: 1g | Sugar: 4g | Vitamin A: 103IU | Vitamin C: 3mg | Calcium: 16mg | Iron: 0.4mg

Nutrition information is calculated using an ingredient database and should be considered an estimate.

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