Fluffy Sourdough Hawaiian Bread (Naturally Sweetened with Pineapple & Honey)

I love Hawaiian bread. The flavor is sweet, soft, and just a little tropical thanks to real pineapple juice and honey—it adds something extra to any sandwich or side dish. But most store-bought versions? Packed with additives, preservatives, and refined sugars that don’t align with the way we eat. So, I set out to create a version that’s made from scratch with whole, real ingredients—and bonus: it’s sourdough! That means no commercial yeast, just natural fermentation and incredible flavor.

After a few tests (okay, more than a few), this Sourdough Hawaiian Bread became a staple in our kitchen. It’s soft, fluffy, naturally sweet, and kid-approved.

Want to turn this into rolls instead of loaves? I’ve got a recipe for that too—click here for my Sourdough Hawaiian Rolls!

Ingredients You’ll Need

This recipe uses just a handful of real food ingredients you likely already have on hand. The key to flavor here is the pineapple juice—not from concentrate—for that classic Hawaiian bread sweetness, naturally.

• 1 cup active sourdough starter – bubbly and recently fed
• 1 cup pineapple juice – make sure it’s not from concentrate for best flavor
• ½ cup whole milk – adds richness and softness
• 3¾ cups all-purpose flour – preferably organic all-purpose flour
• ⅓ cup honey – natural sweetness with depth
• 2 tablespoons melted butter – for moisture and flavor
• ½ tablespoon salt – to balance and enhance all the sweet, tropical notes

Optional topping: Melted butter mixed with honey for brushing after baking (highly recommended!)

Step-by-Step Instructions

This sourdough Hawaiian bread is a breeze to make with an overnight ferment. All you need is a mixing bowl and two standard loaf pans.

Step 1: Mix and Ferment (Night Before)

1. In a large bowl of a stand mixer (with the dough hook attachment), combine sourdough starter, pineapple juice, milk, flour, honey, melted butter, and salt.
2. Knead until a shaggy dough forms. You don’t have to over knead this dough, and if you would rather not use a mixer you can do this all by hand.
3. Cover the bowl with a damp towel or silicone lid and let ferment at room temperature for 8–12 hours, or until the dough has expanded and looks puffy.

Step 2: Shape and Second Rise (Morning)

1. Lightly grease two loaf pans. These are my favorite pans – they are stoneware and do not require greasing.
2. Turn the dough out onto a lightly floured surface and divide it evenly in half.
3. Gently shape each portion into a log and place it seam-side down into the prepared loaf pans.
4. Cover loosely and let rise for 1–2 hours, or until the dough has doubled in size.

Step 3: Bake the Bread

1. Preheat oven to 375°F.
2. Bake the loaves for 30 minutes, rotating halfway through if needed.
3. The tops should be golden brown and the internal temperature should read 190–200°F.
4. Remove from the oven and immediately brush with a mixture of melted butter and honey for a glossy, flavorful finish.
5. Let cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Tips for Success

• Use an active starter: Your sourdough starter should be at its peak (bubbly and active) before mixing.
• Let it ferment fully: You want the dough to be puffy and expanded before shaping.
• Keep it warm: A slightly warm kitchen (around 70–75°F) helps the dough rise well.
• Brush with honey butter: Don’t skip this step—it adds a glossy crust and enhances the sweetness.

Serving Suggestions

Sourdough Hawaiian bread is soft, fluffy, and lightly sweet, making it incredibly versatile:

• French toast: This bread soaks up egg mixture beautifully
• Grilled ham + Swiss sandwiches: That sweet-savory combo is perfection
• Toasted with butter or jam: A cozy breakfast or afternoon snack
• Side for dinner: Especially good with BBQ, pulled pork, or grilled chicken
• Peanut Butter & Jelly: My kids favorite with this bread

Storage & Freezing Tips

• Room temperature: Store cooled loaves in a bread wrap or airtight container for up to 4 days.
• Freezing: Wrap cooled loaves tightly in plastic wrap, then foil. Freeze for up to 2 months. Thaw at room temperature before slicing.
• To refresh: Lightly toast slices or warm a whole loaf in a 300°F oven for 10 minutes before serving.