Pineapple Oat Breakfast Pie adds another useful Hawaiʻi and Pacific-inspired recipe to the archive, built from source-backed ingredients and simple home-cooking steps. It helps round out the site with a practical dish readers can make beside the traditional coconut, taro, breadfruit, and seafood recipes already collected here.

If you enjoy this style of Pacific cooking, you may also want to try Pacific recipe gallery.

Ingredients

2 cups pineapple, fresh, cut into thin ½ inch pieces
2 tsp arrowroot or cornstarch with 1 tbsp water
1½ cups oats
1 cup whole wheat pastry flour
¾ tsp baking powder
¼ tsp salt
½ tsp cinnamon
¼ tsp nutmeg
3 tbsp macadamia nut oil
¼ cup plus 2 tbsp pineapple juice concentrate
¼ cup honey, Hawaiian
2 tbsp macadamia nuts, chopped fine

Instructions

In a saucepan, cook the pineapple on medium heat with 2 tbsp juice concentrate for about 10 minutes or until soft (If there is a lot of liquid make a slurry of arrowroot/water and add in, stirring until it thickens.)
Blend ½ cup of oats in blender or food processor to create a flour-like consistency. Add to rest of dry ingredients in a large bowl and mix well.
Seperately, combine the oil, juice concentrate and honey. Stir well, then add to the dry mixture and press into a non-stick or lightly oiled 8" x 8" square pan.
Top with the pineapple, covering the whole surface with the fruit.
Add the macadamia nuts to reserved oat mixture and combine. Sprinkle this evenly over the fruit and press in lightly.
Bake at 350°F for 23 to 30 minutes or when brown and crisp.
Cool on rack before cutting into 9 pieces.

Helpful Tips

Prepare the 2 cups pineapple before you start so the recipe moves smoothly.
Taste and adjust seasoning or sweetness near the end, especially when fruit ripeness varies.

FAQ

Is pineapple oat breakfast pie a traditional recipe?

This page is written from a Hawaiʻi Nutrition Center recipe source and is framed as a Hawaiʻi or Pacific-inspired home recipe rather than a claim about every island tradition.