Tropical Sweet Hawaiian Sticky Biscuits with Pineapple Topping
Indulgent sticky biscuits featuring layers of caramelized brown sugar, crushed pineapple, toasted macadamia nuts, and coconut that create a tropical upside-down treat. Built on flaky refrigerated biscuit dough coated in coconut-scented sugar, these become golden and bubbly after baking. Perfect for weekend brunch, holiday gatherings, or when you want bakery-style results with minimal effort. The combination of buttery caramel, tangy pineapple, and crunchy nuts makes each bite a tropical escape that's both comforting and special.
Ingredients
- 5 tablespoons butter, melted
- ½ cup brown sugar, packed
- ¾ cup crushed pineapple, drained, in juice
- ½ cup macadamia nuts, chopped, toasted
- ¾ cup coconut, toasted
- ¾ cup granulated sugar
- 1 teaspoon coconut extract
- 1 can Pillsbury Grands Flaky Layers Sweet Hawaiian Biscuits, 16.3 oz, 8 count
Instructions
- 1
Heat oven and spray baking pan with cooking spray
- 2
Place melted butter in pan and spread to cover bottom
- 3
Sprinkle brown sugar evenly over butter
- 4
Top with pineapple, nuts and coconut
- 5
Mix granulated sugar and extract until well blended
- 6
Stir in remaining coconut
- 7
Separate dough into biscuits
- 8
Brush both sides of each biscuit with melted butter
- 9
Press each side of biscuits into sugar mixture
- 10
Arrange coated biscuits in single layer on pineapple mixture
- 11
Sprinkle any remaining sugar mixture over top
- 12
Bake until biscuits are golden brown and pineapple mixture is bubbly
- 13
Cover with foil for last 5 minutes if needed to prevent overbrowning
- 14
Cool in pan
- 15
Place serving platter upside down over pan and flip
- 16
Remove pan and scrape any remaining mixture over biscuits
- 17
Serve warm
Tips
Toast macadamia nuts and coconut in a dry skillet over medium heat for 2-3 minutes until fragrant and lightly golden for enhanced flavor.
Use a 20-oz can of pineapple and drain well to prevent excess moisture that could make biscuits soggy.
Flip the pan immediately after cooling to prevent the topping from sticking to the bottom of the pan.
Good to Know
Store covered at room temperature for up to 2 days or refrigerate for up to 5 days.
Assemble completely and refrigerate overnight, then bake as directed adding 5-10 minutes to baking time.
Serve warm for best texture and flavor, reheating individual portions in microwave for 20-30 seconds if needed.
Common Mistakes
Press biscuits gently into sugar mixture to avoid compacting the dough.
Don't skip the cooling time before flipping to prevent burns and allow proper setting.
Substitutions
Nut-Free Alternatives
General Alternatives
more work but fresher taste
FAQ
Can I use fresh pineapple instead of canned?
Yes, use 3/4 cup diced fresh pineapple, but pat very dry with paper towels to remove excess moisture that could make biscuits soggy.
What if I don't have coconut extract?
Substitute vanilla extract in the same amount, though you'll lose some tropical flavor. Almond extract is another option but use half the amount.
How long will these keep and can I freeze them?
Store covered for 2-3 days at room temperature. You can freeze baked biscuits for up to 3 months; thaw and reheat in 300F oven.