I’ve got a tropical treasure to share with you today that’ll transport your taste buds straight to the Hawaiian islands. This Sweet Potato Pineapple Paradise isn’t just another side dish—it’s a vacation on a plate where earthy sweet potatoes meet tangy-sweet pineapple in perfect harmony. The toasted coconut topping? That’s the cherry on top of this culinary getaway. Want to know the secret to balancing these flavors into something that’ll have everyone asking for the recipe? Let me show you.
Why you’ll love this dish
If you’re looking for a dish that perfectly captures the tropical essence of Hawaii in every bite, this Sweet Potato Pineapple recipe is about to become your new favorite.
The magical combination of tender sweet potatoes coated in a glossy pineapple-cinnamon glaze creates a symphony of flavors that transport you straight to the islands.
And that toasted coconut topping? Chef’s kiss.
I’m crazy about how the sweetness of the preserves complements the earthiness of the potatoes.
Can you imagine a more perfect side dish for your next luau-inspired dinner?
Simple ingredients, minimal effort, maximum flavor payoff.
Ingredients
Gathering the ingredients for this Hawaiian Sweet Potato Pineapple dish is half the fun—it’s like bringing a little piece of the islands right into your kitchen. The combination might seem unusual if you’ve never tried it before, but trust me, these tropical flavors were absolutely made for each other. The sweet, earthy potatoes create the perfect canvas for the bright, tangy pineapple.
- 4-5 medium sweet potatoes
- 1/2 cup pineapple preserves
- 2 tablespoons butter
- 1/2 teaspoon cinnamon
- 1/4 cup toasted coconut
When shopping for your sweet potatoes, look for ones that feel firm and don’t have any soft spots or sprouts. The pineapple preserves are really the star ingredient here—they provide that authentic Hawaiian sweetness without being overwhelming. Can’t find pineapple preserves? You could substitute pineapple jam or even reduce some pineapple juice with a bit of sugar as a workaround. And while the recipe calls for toasted coconut, you can buy it pre-toasted or quickly toast your own in a dry skillet over medium heat, just keep a close eye on it as coconut can burn in the blink of an eye.
Directions
Let’s get cooking with this tropical delight! Start by boiling your 4-5 medium sweet potatoes whole until they’re tender, which typically takes about 25 minutes. You’ll know they’re done when you can easily slide a fork into them with little resistance.
Once cooked, set them aside to cool—nobody wants burned fingertips while peeling hot potatoes, right? When they’re cool enough to handle, peel away the skin and slice them into half-inch thick rounds.
Now for the magic that transforms these humble spuds into something special. In a large skillet, combine the 1/2 cup of pineapple preserves, 2 tablespoons of butter, and 1/2 teaspoon of cinnamon. Let this mixture melt together over medium heat until it becomes a gorgeous, fragrant glaze.
The aroma at this point is absolutely heavenly—a warm, sweet scent that fills the kitchen with tropical vibes. Gently add your sweet potato slices to the skillet, and here’s where patience pays off. Toss them lightly in the glaze, being careful not to break the slices. You want them evenly coated but still intact, which might take a few minutes of gentle cooking.
For the finishing touch, sprinkle the 1/4 cup of toasted coconut over the top just before serving. This adds a wonderful textural contrast and completes the Hawaiian flavor profile.
I love watching the coconut nestle into the glaze, creating little islands of crunch among the soft, sweet potatoes. The dish is best served warm, and the colors alone—the vibrant orange potatoes, the amber glaze, and the golden-brown coconut—will transport you straight to a luau, even if you’re just at your dinner table on a Tuesday night.
Substitutions and Variations
While the classic recipe creates a perfect Hawaiian-inspired side dish, sometimes you might need to make adjustments based on what’s in your pantry or dietary restrictions.
No pineapple preserves? Try using fresh pineapple chunks with a tablespoon of honey or maple syrup.
Can’t find sweet potatoes? Yams work beautifully too, though they’re slightly less sweet.
For a dairy-free version, coconut oil makes an excellent butter substitute—plus it enhances that tropical flavor profile.
Want more texture? Add chopped macadamia nuts instead of coconut.
And for a spicy-sweet twist, sprinkle in a dash of cayenne with the cinnamon.
Additional Things to Serve With This Dish
Because this Hawaiian sweet potato and pineapple dish brings such tropical flavors to the table, you’ll want complementary dishes that balance its sweetness and enhance the island vibe.
I recommend serving it alongside kalua pork or grilled teriyaki chicken for a protein contrast. Coconut rice makes a perfect base, soaking up that delicious glaze.
For a complete luau experience, add some cool cucumber salad with rice vinegar, or tangy pineapple coleslaw.
Green vegetables like stir-fried bok choy or simple steamed broccoli provide a nice color contrast.
And don’t forget a tropical beverage—perhaps a virgin piña colada or passion fruit iced tea?
Final Thought
This Hawaiian sweet potato pineapple dish captures the essence of island cuisine in every bite. The tropical combination of sweet potatoes, pineapple preserves, and toasted coconut creates a harmony that’ll transport you straight to a luau on the beach.
I’m convinced there’s something magical about how these simple ingredients transform into something so special. Don’t you think food has that power—to take us somewhere else entirely?
Whether you’re serving this at a family dinner or bringing it to a potluck, it’s bound to spark conversation and empty plates. Simple, vibrant, and utterly delicious—just like the best of Hawaiian cooking.
