Breakfast on the Grill

Photo: psfreeman

This combination cooks on the grill. From Shirley Ellul: Redford, Michigan. Recipe published in Quick Cooking September/October 2001.

Yield: 4 servings
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  • 1 8-ounce can(s) pineapple chunks
  • 3 cup(s) cubed French bread (1-inch cubes)
  • 1/4 cup(s) butter, melted
  • 1/3 cup(s) sugar
  • 1 1/2 teaspoon(s) ground cinnamon
  • 8 slice(s) Canadian bacon, quartered


  1. • Drain the pineapple, reserving 2 tablespoons juice; set aside. Place bread in a large bowl; drizzle with butter and toss to coat. Combine sugar and cinnamon; sprinkle over bread mixture and toss to coat.
  2. • Transfer bread mixture to a double thickness of greased heavy-duty foil (about 28 in. x 18 in.) Add Canadian bacon and pineapple; drizzle with reserved pineapple juice.
  3. • Fold foil around bread mixture and seal tightly. Grill, covered, over medium heat for 4-5 minutes on each side or until heated through. Open foil carefully to allow steam to escape.
July 2014

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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