Pineapple Upside Down Biscuits Recipe

A recipe for Pineapple Upside Down Biscuits. See also more Recipes from Hawaii, about Hawaii Dining and our Hawaii Travel Guide.

This easy coffee bread recipe tops canned buttermilk biscuits with crushed pineapple, brown sugar, melted butter, and cherries.

Ingredients

- 1 (ten ounce) can of crushed pineapple
- 1/2 Cup of Brown sugar, packed
- 1/4 Cup (1/2 stick) of Butter, at room temperature
- 10 Maraschino cherries
- 1 12 oz package Buttermilk bisquits

Instructions

Grease 10 cups of a muffin tin. Strain the can of crushed pineapple, save the juice for later. Combine the pineapple, sugar and butter and mix well. Divide the pineapple mixture among the muffin cups. Place a cherry in the center of each muffin cup, making sure hits bottom of the cup. Place 1 biscuit in each cup of sugar, pineapple and cherry mixture. Spoon 1 teaspoon reserved pineapple juice over each biscuit. Bake 12-15 minutes of until golden brown. Cool for 2 minutes. Invert the pan onto a plate to release the biscuits. Serve warm.

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