Can I use canned pineapple or mango if I don’t have fresh?

Absolutely! Drain them well and pat dry before caramelizing in the pan. The texture will be slightly softer but the tropical flavor still shines through.

Is it necessary to cut off the top rind of the Brie?

Removing just the top rind allows the warm fruit to mingle with the creamy cheese underneath. You can leave it on if you prefer a firmer, more structured appetizer, but I highly recommend taking it off for maximum gooeyness.

What if I don’t have macadamia nuts?

No problem. Substitute with toasted almonds, cashews, or pecans. Each brings a slightly different flavor, but all are delicious.

Can I prepare this ahead of time for a party?

You can prep the fruit mixture and the nut-coconut blend in advance. Assemble and bake just before serving to keep the cheese perfectly melty and the crust crunchy.

Hawaiian Style Baked Brie Recipe

Description

Enjoy a tropical twist on a classic appetizer with this Hawaiian Style Baked Brie, featuring creamy melted brie topped with caramelized pineapple and mango, enrobed in a crunchy macadamia nut and coconut crust. Perfect for entertaining, this warm appetizer balances savory, sweet, and nutty flavors for an irresistibly indulgent bite.

Ingredients

Units Scale

Fruit Topping

1 cup diced fresh pineapple (small dice)
1 cup diced mango (small dice)
1/4 teaspoon ground ginger
2 tablespoons honey
2 tablespoons butter

Brie Preparation

1 (12-ounce) wheel Brie cheese
1 large egg
1 tablespoon heavy cream

Nut & Coconut Coating

1/4 cup finely chopped macadamia nuts
1/4 cup sweetened shredded coconut

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Instructions

Preheat & Prep Pan: Preheat your oven to 350°F (175°C). Line a baking sheet or small baking dish with parchment paper or a silicone baking mat to prevent sticking.
Prepare Caramelized Fruit: Melt butter in a medium-sized saucepan over medium-high heat. Add diced pineapple, mango, ground ginger, and honey. Cook, stirring often, until the pineapple pieces are golden brown and caramelized, about 5 to 7 minutes. Remove from heat and set aside.
Make Egg Wash & Nut Coating: In a small bowl, whisk together the egg and heavy cream until evenly combined. In another bowl, mix the chopped macadamia nuts and sweetened shredded coconut together for the coating.
Coat the Brie: Roll the brie cheese wheel in the egg mixture, ensuring the entire outside is coated. Then roll it in the nut and coconut mixture, pressing gently to adhere the coating all around the cheese.
Top the Brie: Using a sharp knife, carefully slice off and discard the top rind of the brie wheel. Spoon the caramelized pineapple-mango mixture over the exposed cheese.
Bake: Place the prepared brie onto the lined baking dish and bake in the preheated oven for about 15 minutes, or until the cheese is warm and melted inside.
Serve: Remove from the oven and allow to cool slightly before serving. Enjoy warm, accompanied by crackers or slices of crusty bread.

Notes

Use only fresh pineapple and mango for the best flavor and texture in the fruit topping.
If you’re in a pinch, pre-diced fruit can be used but may be slightly softer and juicier.
Let the baked brie rest for a few minutes before cutting to prevent all the cheese from flowing out at once.
Serve immediately for the best gooey, melty texture.
Pairs well with a chilled glass of sparkling wine or fruity white wine.

Nutrition

Serving Size: 1/8 wheel with topping
Calories: 92 kcal
Sugar: 10 g
Sodium: 41 mg
Fat: 5 g
Saturated Fat: 3 g
Unsaturated Fat: 2 g
Trans Fat: 0 g
Carbohydrates: 11 g
Fiber: 0 g
Protein: 1 g
Cholesterol: 30 mg