Ingredients
1 package Hawaiian sweet rolls
1 (12-ounce) can Spam
6 + 2 tablespoons unsalted butter (one stick), divided
1 medium yellow onion
1 teaspoon kosher salt, or to taste
1 cup pineapple chunks
1 ¼ + ¼ cups chicken stock, divided
1 egg
⅓ cup unsweetened shredded coconut
Optional Ingredients
1 teaspoon chili sate paste
Directions
Preheat oven to 350 F.
Tear rolls into small, 1-inch pieces.
Spread evenly on a parchment-covered sheet pan.
Toast in the oven for 10 minutes.
While bread is toasting, cut Spam into small, bite-sized pieces. Set aside.
Roughly chop your onion.
In a skillet, melt 6 tablespoons of the butter.
On medium heat, saute the onions until soft and fragrant. Add a few pinches of salt to season, then set aside.
On medium-high heat in the same skillet, fry Spam until it browns.
In a mixing bowl, combine Spam with pineapple, onions, 1 ¼ cups stock, and chile sate paste, if using. Taste and add salt, if needed.
Add bread to a buttered casserole dish.
Cover with the Spam mixture and combine well with a wooden spoon.
Add reserved stock, or more as needed. The bread should be saturated but not falling apart.
Add the remaining butter in pea-sized pieces on top of the stuffing and sprinkle with coconut.
Cover with foil and bake for 30 minutes.
Uncover and bake for an additional 20 minutes, or until the top is golden brown.
Serve warm. Garnish with more coconut and chile sate paste, as desired.