In a stand mixer bowl, combine warm water, pineapple juice concentrate, margarine and eggs. Mix with the paddle attachment.
In a large bowl, combine flour, sugar, salt and yeast. Add to liquid ingredients and mix with dough hook. Mix until dough pulls away from sides of bowl.
Place dough in a large greased bowl and let rise until doubled in size, about 2-3 hours.
Turn dough out onto a floured surface. Divide the dough into 4 portions and form into balls. Cut an X about 1/2-inch deep into the top of each ball.
Cover and let rise for 45 minutes in the warmest part of the kitchen.
Bake at 325 degrees F for 15 minutes or until golden brown.
For the Macadamia Honey Butter, preheat oven to 350 degrees F. Chop macadamia nuts in a food processor until they are chopped into small pieces. Place the chopped nuts on a cookie sheet and bake for 6 minutes or until they are nicely toasted. Removed the nuts from the cookie sheet and allow them to cool. Place butter and margarine in mixer and mix until whipped. Add chopped macadamia nuts and honey and mix until fully incorporated. Place in a container and serve softened.