Preheat the oven to 350 degrees F. Grease a 4-by-8-inch loaf pan. 

In a small saucepan, combine the pineapple juice and 1/2 cup water over medium heat until the mixture reaches 105 degrees F. Immediately transfer the liquid to the mixing bowl of a heavy-duty mixer with a dough hook attachment. Add the brown sugar; sprinkle the yeast on top and let stand for 5 minutes. 

On low speed, mix in the dry milk powder, salt and cinnamon. Continue to mix, adding the egg and butter. Slowly incorporate the 2 1/2 cups flour. Raise the speed to medium. Add the carrots, coconut, macadamia nuts and pineapple tidbits. 

Continue to knead in the mixer on medium speed until all ingredients are completely incorporated, about 5 minutes. Add the remaining flour as needed until the dough is slightly sticky, but not sticking to the bowl. 

Form the dough into a ball. Cover with plastic wrap or a clean kitchen towel and set aside in a warm place to rise until doubled in size, about 5 minutes. 

Roll the ball out slightly, then flip over and use a rolling pin to flatten the dough out completely in order to remove the air from the dough's first rising. 

Roll the dough into a loaf shape, pulling back as you roll to tighten the loaf. Seal the ends and the seams in the dough thoroughly with your fingers. 

Firmly press the dough into the prepared pan. Let the dough rise in the pan, in a warm place, until the top of the dough reaches 1-inch above the pan, about 20 minutes, depending on the temperature of the dough and the room. Gently place the pan in the oven and bake until the bread is firm and the crust is golden brown, about 45 minutes. 

Gently remove the loaf from the pan and let cool on a rack. Serve slices with butter and preserves, or use in place of plain bread for a tropical take on sandwiches or French toast.