Enjoy breakfast with your Ohana and these Disney Polynesian recipes! (2024)

It's the most important meal of the day! And at Disney's Polynesian Resort, you can find some of the best-loved and most unique options! Now, Disney has shared the recipes for these fan favorites for you to enjoy at home.

Ohana Pineapple Breakfast Bread

Ingredients for 1 9" x 13" pan

1 3/4 C. Water
1 Egg Yolk
2 T. Shortening
4 1/2 C. High Gluten Flour
1/2 tsp. Salt
1/3 C Sugar
1 T. Instant Yeast

Coconut Mixture
1 C. Crushed pineapple
1 C. Unsweetened coconut
1 C. Sugar
2 T. Cornstarch

Directions:

Pinapple/Coconut Method
1. Combine pineapple and coconut in bowl.
2. Combine sugar and cornstarch in separate bowl and mix well.
3. Add sugar and cornstarch mixture into pineapple and coconut mixture and mix well.
4. Refrigerate for 1 hour.

Bread Method
1. Combine all ingredients in order of recipe in mixing bowl, and mix with dough hook until dough picks up on hook and the sides of the mixing bowl is clean.
2. Let dough rise until it doubles in size.
3. Roll out dough onto a floured surface until it is 2 inches thick.
4. Next spread pineapple/coconut mixture over the top of the dough.
5. Fold dough onto itself, capturing the pineapple and coconut mixture inside.
6. Cut dough into pieces with a pizza cutter and spread out cut pieces evenly in a greased 9″ x 13″ pan.
7. Let dough rise in warm oven (110 degrees F) – about half way up the pan.
8. Bake at 325 degrees F for 20-25 minutes or until golden brown.
9. Let bread cool, cut and serve.

You may want to brush on a thin, sweet glaze as well.

Tonga Toast

Ingredients:

Sugar-Cinnamon

• 3/4 cup granulated sugar
• 2 teaspoons cinnamon

Batter

• 4 large eggs
• 1 1/3 cup whole milk
• 1/4 teaspoon cinnamon
• 1 tablespoon granulated sugar

Tonga Toast

• 1 quartcanola oil, for frying
• 1 loaf sourdough bread (uncut, 12 inches long)
• 2 large bananas, peeled

Directions:

For Sugar-Cinnamon:

Mix sugar and cinnamon in medium bowl (large enough to roll toast) with a fork until thoroughly blended. Set aside.

For Batter:

Whip eggs in medium bowl (large enough to dip toast) until well beaten. Add milk, cinnamon, and sugar. Mix well and set aside.

For Tonga Toast:

1. Using caution, preheat oil to 350°F in a large pot or a deep fryer. (If using a large pot, use a candy thermometer to make certain the oil does not get any hotter or it will burn.)
2. Slice the bread into four three-inch-thick slices.
3. Cut each banana in half crosswise, then each piece lengthwise.
4. Place a bread slice flat on the counter and tear out just enough from the middle (do not tear all the way through) to stuff half a banana into; repeat with each bread slice.
5. Dip stuffed bread into batter, covering both sides, allowing excess batter to drip off bread and place carefully into hot oil.
6. Cook 4-5 minutes until golden brown. If needed, turn toast over after 2 minutes and cook for another 2 minutes on other side. Remove and drain excess oil.
7. Roll toast in cinnamon-sugar. Repeat for each piece of toast.

POG Juice

No Polynesian breakfast is complete without the famous POG Juice! And it could not be easier to make.

MIX EQUAL PARTS:

PASSIONFRUIT JUICE
ORANGE JUICE
GUAVA NECTAR

OR GET ALOHA MAID, OR HAWAIIAN SUN PRE-MIXED POG JUICE

Bonus! OK, so it's not breakfast. But hey, it's quarantine rules now and every Poly meal deserves a dessert!

Ohana Bread Pudding

Bread Pudding:

Banana Foster Sauce