| butter | 4 oz, and as required |
| macademia nuts | 1 c crushed |
| crushed pineapple in juice | 2 c |
| sugar | 2 c |
| bread cubes | 3 c |
Melt the butter then blend in the pineapple, the sugar, the macademia nuts and finally the bread cubes. Spread in a buttered, open pan and bake at 350°F for 45 minutes.
Recipe from An Eclectic Cookbook (Copyright © 1987, John S. Garavelli), page 7–2.
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