Hawaiian Pineapple Coconut Bubble Bread (aka Monkey Bread)

Home » COOK » Recipes » Baking » Bread » Hawaiian Pineapple Coconut Bubble Bread (aka Monkey Bread)

Please Share This Post!

This sweet Hawaiian Pineapple Coconut Bubble Bread tastes so good and goes perfectly with a cup of coffee! Enjoy a slice of this tropical fruit bread for breakfast or brunch, or even a Hawaiian-themed afternoon tea!

This sweet bread would also make a delicious dessert at a luau! I’ve got lots more Luau Party Food recipes for you to try out – right-click and open them in a new tab to read next!

A loaf of Hawaiian pineapple coconut bubble bread, with a couple of slices cut on a board sat upon a red gingham towel. Photos from same photoshoot used throughout with different text overlay.

Affiliate Disclosure
We have included affiliate links to products and services related to the topic of this post.
This post contains affiliate links, and we will be compensated if you purchase after clicking on those links.
As an Amazon Associate, I earn from qualifying purchases.
Read Our Full Disclosure and Privacy Policy

Pineapple Coconut Bubble Bread

The full ingredients list and instructions are found in the printable recipe card at the end of this post. I highly recommend reading the blog post all the way through so that you don’t miss any tips or substitution suggestions and to ensure that you have all the ingredients and equipment required as well as understand the steps and timings involved.

Okay, so before we get into this recipe, you may be wondering what on earth bubble bread is! So let’s turn to Wikipedia who will explain it just perfectly:

Monkey bread (also called monkey puzzle bread, monkey brains, sticky bread, Hungarian coffee cake, golden dumpling coffee cake, pinch-me cake, pull-apart bread, pluck-it cake, bubble loaf, bubble bread, and/or funky bread) is a soft, sweet, sticky pastry served in the United States for breakfast or as a treat. It consists of pieces of soft-baked dough sprinkled with cinnamon. It is often served at fairs and festivals. The origin of the term “monkey bread” comes from the pastry being a finger food; the consumer would pick apart the bread as a monkey would.

The only thing that I can compare it to in the UK, is the pan of sticky buns you can buy in bakeries – I think they’re called Danish Rings? I remember my nan buying them when I was a kid, so they might not even be a thing anymore!

As you can tell from the title, our monkey bread is called bubble bread and it is a tropical taste sensation!

It is made with canned homestyle biscuits (don’t worry if you’re outside of the US, you can still make this yummy bread!), toasted coconut, pineapple, and cherries, as well as a few other baking ingredients. It’s super easy to make and a great tea-time treat, if eating something so sweet for breakfast isn’t for you!

What are Homestyle Biscuits?

Okay, so for my UK readers, and other international readers who may not know what homestyle biscuits are, let me explain. What the Americans call biscuits are not the crisp biscuits we in the UK dunk into tea!

They’re a savory baked good (often served at breakfast) and the closest thing I can liken them to in the UK are scones (but without the fruit and as much sugar and fat).

Homestyle Biscuits

Ingredients Used In This Recipe

You may already have some of the standard ingredients used in this recipe such as butter and sugar, however, for your convenience, I’ve linked any specialized ingredients needed for this recipe to Amazon below.

Canned Homestyle Biscuits – these may not be available outside of the USA, but you could use a ready-made bread dough that you can purchase in supermarkets, or alternatively make biscuit dough from scratch.

I recommend this biscuit recipe from AllRecipes UK – just don’t bake them as you only need the dough!

You could also try making the bubble bread by using a scone mix to make the dough – McDougalls have a savoury scone mix that I think would work in this recipe.

For my UK readers: When I go on vacation to the USA, I like to stock up on my favourite American food products and ingredients, so you’ll find them used in some of the recipes on The Purple Pumpkin Blog. Luckily, we can buy a lot of American ingredients online these days, and in supermarkets (check the World Foods aisle!) which is awesome! (Although sometimes the price can be on the high side…) When I use American ingredients in recipes that I share on my blog, I always aim to suggest British alternatives or include Amazon affiliate links to where you can buy them online.

Equipment used in this recipe

You are likely to have many standard cooking tools in your kitchen but I’ve added some Amazon links for your convenience should you need to use something specific for this recipe.


More Sweet Bread Recipes

Want to bake more sweet breads? Take a look at these recipes next:

How Do I Make Pineapple Coconut Bubble Bread?

Just check out the recipe card below with full ingredients, and instructions. You can print the card out too (don’t worry, the pics don’t print to save your ink!).

Hawaiian Pineapple Coconut Bubble Bread

Hawaiian Pineapple Coconut Bubble Bread

Yield: 12
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes

A totally tropical and delicious Hawaiian Pineapple Coconut Bubble Bread that is really quick and easy to make!


  • 3 (16 oz) cans Homestyle Biscuits
  • 2 Tbsp white sugar
  • 1 cup maraschino cherries, halved
  • 3 cups pineapple chunks, juice drained
  • 1 cup shredded coconut
  • ½ cup unsalted butter
  • ⅔ cup light brown sugar


  1. Preheat oven to 180C/350F/Gas 4 and spray a large loaf pan with baking spray.
  2. Cut each biscuit round into quarters (4 pieces).
  3. Place the pieces into a large bowl and sprinkle with the white sugar. Mix to combine.
  4. Add the halved cherries, pineapple chunks, and shredded coconut to the biscuit bowl, mixing to combine well.
  5. Transfer to the prepared loaf pan and set aside.
  6. Melt the butter in a pan over medium heat then whisk in the brown sugar until smooth.
  7. Pour the butter and sugar mixture over the biscuits in the loaf pan.
  8. Place the loaf pan onto a cookie sheet and bake for 45-50 minutes or until the dough is completely cooked in the middle.
  9. Allow the bread to cool completely before removing from the pan and serving.
  10. Cut into 2-inch slices or tear-and-share!


Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 235Total Fat: 11gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 20mgSodium: 66mgCarbohydrates: 36gFiber: 2gSugar: 31gProtein: 1g

This site uses Nutritionix to provide estimated nutrition. Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.

Did you make this recipe? Share it!

Tag @_ThePurplePumpkinBlog on Instagram with the hashtag #TPPBRecipes!

Make It For Brunch!

If you are making this Hawaiian bubble bread for brunch here are some more recipes for you to try:

There are 500+ Recipes on The Purple Pumpkin Blog for you to enjoy – please feel free to check them out too!

Hawaiian Pineapple & Coconut Bread

Please Share This Post!