Let’s Cook! Aloha French Toast with Pineapple Sauce

June 17, 2014

Aloha French Toast with Pineapple Sauce

Aloha French Toast with Pineapple Sauce

A few weeks ago Miss Bonnie and I attended the BlogHer Food conference in Miami, and in addition to going to the seminars, eating lots of great food (and having a beverage or three), seeing some old friends and meeting new ones…

Miss Bonnie meets The Pioneer Woman

Miss Bonnie meets The Pioneer Woman

we also got to talk to the reps from many companies who were in attendance giving us the low-down on their new products. One such company was King’s Hawaiian.

Now pretty much everyone knows about their Sweet Dinner Rolls and Sweet Round Breads (and really, who doesn’t like them?), but did you know they also make hot dog and hamburger buns, mini sub rolls and sliced sandwich bread? No? Us either! As a way to spread the word, they were encouraging us to come up with recipes using their products (and of course there are incentives for doing so…), so I gladly took up the challenge (and you can too if you hurry – see the link at the end of the post)!

So here’s an Island-Inspired breakfast dish that I think came out pretty well (and Bonnie concurred when I made it for her), and I hope you’ll think so as well! So without any further ado, Let’s Cook!

Aloha French Toast with Pineapple Sauce

For two servings.


Let's get saucy...

Let’s get saucy…

For the Sauce:

1   20 oz can Crushed Pineapple

3/4 Cup  Raisins (more or less as you like)

2 Tbl  Butter

1/4 cup  Brown Sugar

1/4 tsp  Salt

1/4 cup  Water (or Dark Rum if you like…)

1 Tbl  Cornstarch

1 Tsp  Vanilla Extract (the real stuff please)

and toasty!

and toasty!

For the French Toast:

4 Slices  King’s Hawaiian Sweet Sliced Bread (if you think ahead, allow to sit out overnight for it to become a little dry)

2  Eggs

2/3 Cup  Light Coconut Milk (you can use regular coconut milk if you have, but may need to dilute/”loosen it up” with some water or regular cows milk)

1/4 Tsp  Salt

1/4 Tsp  Grated Nutmeg (freshly grated preferred, of course)

1/4 Tsp  Ground Ginger

1/2 Tsp  Ground Cinnamon

3 Tbl (or thereabouts)  Shredded Coconut (you can toast a little in a dry skillet if you like)

2 Tbl  Butter



For the pineapple sauce:

Melt the butter in a heavy saucepan over medium heat.


Add the brown sugar and stir until it melts and is incorporated with the butter.

Add the pineapple (including the juice) and salt and stir well until the brown sugar/butter mixture is fully melted into the pineapple.


Stir the cornstarch into the water (or rum) until blended and then pour into the pineapple mixture.

Bring to a boil and cook for a few minutes, stirring all the while, until the sauce thickens.


Add the raisins and stir through well to heat the former-grapes. Add the vanilla extract, stir again, and remove from the heat. Cover to keep warm while you make the French toast (you can make the sauce ahead and refrigerate – reheat in the microwave).

For the French toast:


In a bowl whisk the coconut milk, eggs, salt, nutmeg, cinnamon and ginger until well mixed. Pour into a shallow container that will hold a couple of slices of the bread.

Heat a skillet big enough to hold the two slices of bread over medium and add a tablespoon of butter to melt.


Add two slices of bread to the egg mixture and turn until both sides are well coated. Take about a teaspoon of coconut and sprinkle on each slice and pat in a bit so it adheres. Don’t let the bread sit any longer than needed to get it coated or else it may fall apart.


Put the bread, coconut side down, into the skillet. Add another teaspoon of the coconut to the top of each piece of bread.


When the first side is nice and brown, flip over the brown the other side. Cook until the surface is well colored and feels a bit dry and firm. Flip over a time or two if needed to get done to your liking.

Aloha French Toast with Pineapple Sauce

Aloha French Toast with Pineapple Sauce

Repeat with the other two pieces of bread (if you need to make more than two servings, you can keep the cooked toast in a warm oven until all the pieces are done).

Put two slices on a lovely plate (preferably one with a Disney character emblazoned on it) and add a nice amount of the pineapple sauce and dig in!

I think this turned out well, and the double-hit of coconut really adds to the flavor. Along with the sweet Hawaiian bread and the pineapple sauce on top, you surely will get a taste of the islands at your breakfast table!

Hope you give this one a try! As always, we’re back to the kitchen!


This post is part of my entry in to the KING’S HAWAIIAN® Go PupuleTM Recipe Sweepstakes. For details on how you too can enter for a chance to win the sweepstakes prize by entering the KING’S HAWAIIAN® Go PupuleTM Recipe Sweepstakes, go here: http://www.kingshawaiian.com/GoPupuleRecipe.


If you enjoyed this recipe, please be sure to “like” and “share”!


One Response to “Let’s Cook! Aloha French Toast with Pineapple Sauce”

  1. […] I mentioned in a recent recipe post (Let’s Cook! Aloha French Toast with Pineapple Sauce), Miss Bonnie & I attended the BlogHer Food conference in Miami, and there we were given […]


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