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Inspiration & Solutions

Pineapple Stuffed French Toast

What could be better than brunch infused with tropical island flavors? See for yourself with this Hawaii-inspired recipe for Pineapple Stuffed French Toast by lifestyle blogger Katie Jasiewicz. Filled with a pineapple and cream cheese mixture, crusted with Royal Hawaiian macadamias and coconut flakes, and finished with mouthwatering coconut syrup, it's a true slice of island life. Just follow Katie's simple, 20-minute recipe.

Prep Time: 15 minutes

Cook Time: 5 minutes

Total Time: 20 minutes

Serves: 4


For The Topping:

  • ¼ cup coconut flakes
  • 1 tsp Sweet Tree Organic Coconut Palm Sugar
  • ½ cup Royal Hawaiian Sea Salt Macadamias chopped

For the Filling

  • ¼ cup cream cheese, whipped
  • ¼ cup crushed pineapple, drained
  • 2 tbsp Flavors of Hawaii Coconut Syrup

For the French Toast

  • 1 stick unsalted butter, divided
  • 1 cup milk
  • 2 eggs
  • ¼ cup Flavors of Hawaii Coconut Syrup, plus more for topping
  • 2 tsp Sweet Tree Organic Coconut Palm Sugar
  • ⅛ tsp nutmeg
  • 8 slices french bread, cut 1-inch thick


For the Topping

In a small frying pan toast coconut flakes and chopped Royal Hawaiian Sea Salt Macadamias until golden brown (on high 1-2 minutes, shaking continuously so they don't burn). Remove from heat set in a bowl and toss with 1 teaspoon Sweet Tree Organic Coconut Palm Sugar.

For the Filling

Combine cream cheese, drained crushed pineapple and Flavors of Hawaii Coconut Syrup. Mix well and set in the refrigerator until you're ready to plate the French toast.

For the French Toast

Heat a skillet on medium heat, melt half the butter in the pan. Mix together the milk, eggs, ¼ cup Flavors of Hawaii Coconut Syrup, nutmeg, and Sweet Tree Organic Coconut Palm Sugar. Place each piece of French bread into the egg mixture, flip to both sides, and then place on skillet. Cook on each side until golden brown (about 3-5 minutes). Place one piece of French toast on a plate, add 1 tablespoon of the cream cheese mixture to the top of the French toast then add an additional slice on top. Top with 1 tablespoon of macadamia/coconut flake mixture. Repeat until you have 4 servings. Serve with Flavors of Hawaii Coconut Syrup.


Use 1 tablespoon of butter per slice of French toast in the skillet.

Read more about this recipe on Katie's blog, Katie's Cucina.

    Take a retreat from the ordinary with this brilliant brunch idea, full of island inspiration.

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