Pineapple upside-down cake is one of my favorites, and in keeping with the Hawaiian and pineapple theme of the week, I thought a fun Hawaiian themed take on monkey bread would be perfect! This week treat is relatively easy to make and tastes just like the cake. One of the best parts, is that with it being monkey bread, you automatically have an excuse to eat it for breakfast or brunch!

I love monkey bread because it’s the perfect family-friendly sharable dish. And even if it may be a little messy, it’s great for little fingers and mouths to grab and eat!

To make this monkey bread just a little better-for-you, I decided to swap some of the sugar for natural sweetener and sweetener blends. I also chose to go with fresh pineapple instead of canned or packed in any syrups. That’s really all there is to it since this Pineapple Upside-Down Monkey Bread is made with such few ingredients!

If you wanted to take it a step further, you could add some coconut flakes to the monkey bread as well, but honestly coconut isn’t my most favorite and I for sure don’t put it in my upside-down cake.

Step-by-Step Photos:

Nutritional Claims: Low Potassium • Kidney Friendly • Vegetarian • Pescatarian • Egg Free • Peanut Free • Tree Nut Free • Soy Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free •Alcohol Free • Kosher