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Pineapple Coconut Waffles with Hot Honey & Broiled Gold Pineapple Tidbits

A tropical breakfast upgrade. Created by Chef Jason Wolf

Total Time:

Servings:

Ingredients

1 ½ cups flour

¾ cup of DOLE® Pineapple Coconut Juice Blend Mixer

½ tsp coconut extract

1 tsp vanilla extract

3 Tbsp + 2 oz of sugar, divided

2 Tbsp of canola oil

2 Tbsp of butter, melted

1 tsp of baking powder

½ tsp of salt

2 eggs, separate egg yolks and egg whites

20 oz DOLE IQF Tropical Gold® Pineapple Tidbits, thawed, divided

4 oz of whipped topping

4 oz hot honey syrup

Mix together the flour, pineapple coconut juice, extracts, 3 Tbsp sugar, oil, butter, baking powder, salt and egg yolks to create a batter.
Add 8 oz of the pineapple tidbits into the batter.
Whip the egg whites in another bowl until a soft peek.
Fold the soft peak egg whites into the batter.
Let batter sit for about 5 minutes while prepping the waffle iron.
Take the remaining pineapple tidbits and toss them with 2 oz of sugar. Place them onto a sheet pan and place under a hot broiler to char the pineapple. Once charred, remove and reserve.
Cook waffle batter with a waffle iron to make waffles.
Top finished waffles with charred reserved pineapple, drizzle with hot honey syrup, and garnish with whipped cream.