Fresh, tropical favorites from my kitchen to yours — simple recipes with aloha in every bite.

Spicy and Zesty Pineapple Salsa

Prep: about 15 minutes, plus 30 minutes to chill. Makes about 3 cups.

Ingredients:

- 2 cups fresh pineapple, finely diced

- 1 medium tomato, diced

- 1/4 cup red onion, finely chopped

- 1 jalapeño, finely chopped

- 1 tablespoon fresh cilantro, chopped

- 1 to 2 tablespoons lime juice

- 1/4 teaspoon salt

Directions:

1) Add the pineapple, tomato, red onion, jalapeño, and cilantro to a medium bowl.

2) Pour the lime juice over the top, sprinkle with the salt, and stir gently until everything is mixed.

3) Taste and adjust: more lime for zip, a pinch more salt, or extra jalapeño for heat.

4) Cover and chill in the refrigerator for at least 30 minutes so the flavors can blend.

5) Serve with tortilla chips, over grilled chicken, or on tacos.

Haupia (Coconut Pudding)

Prep: 10 minutes, cook: about 10 minutes, plus 2 hours to chill. Makes about 16 small squares.

Ingredients:

- 1 can (13.5 oz) full-fat coconut milk

- 1/2 cup sugar

- 1/2 cup cornstarch

- 3/4 cup water

- 1/2 teaspoon vanilla extract (optional)

- Pinch of salt

- Toasted coconut flakes, for topping (optional)

Directions:

1) Lightly grease an 8x8-inch pan.

2) Whisk the cornstarch and water together in a small bowl until smooth; set aside.

3) In a saucepan over medium heat, stir the coconut milk, sugar, and salt until the sugar dissolves and the mixture is hot and just starting to simmer.

4) Stir the cornstarch mixture once more, then pour it in slowly while whisking constantly.

5) Keep whisking until the mixture turns thick and glossy, about 2 to 3 minutes. Stir in the vanilla.

6) Pour into the pan, smooth the top, and let it cool. Chill in the refrigerator at least 2 hours, until firm.

7) Cut into squares, sprinkle with toasted coconut, and serve cold.

Hawaiian Macaroni Salad

Prep: 15 minutes, cook: about 12 minutes, plus 2 hours to chill. Serves about 6.

Ingredients:

- 2 cups elbow macaroni (about 8 oz dry)

- 1 tablespoon apple cider vinegar

- 1/2 cup finely grated carrot

- 1/4 cup finely diced celery

- 2 tablespoons finely minced onion

- 1/2 cup mayonnaise

- 1/4 cup milk

- 1 teaspoon sugar

- 1/2 teaspoon salt

- 1/4 teaspoon black pepper

Directions:

1) Cook the macaroni in salted water until very soft — a little past al dente, island style. Drain well.

2) While the macaroni is still warm, toss it with the vinegar, carrot, celery, and onion. Let it cool about 20 minutes.

3) Whisk the mayonnaise, milk, sugar, salt, and pepper together, then fold into the macaroni.

4) Cover and chill at least 2 hours (overnight is even better).

5) Stir before serving; if it seems dry, add a small splash of milk.

POG Punch

Prep: 5 minutes, plus 1 hour to chill. Makes about 7 cups — serves 6 to 8.

Ingredients:

- 2 cups passion fruit (lilikoi) juice

- 2 cups orange juice

- 2 cups guava nectar

- 1/4 cup lime juice (optional, for extra zip)

- Ice

- Orange slices and fresh mint, for serving

Directions:

1) Stir all the juices together in a large pitcher.

2) Chill in the refrigerator at least 1 hour.

3) Serve over ice with an orange slice and a mint leaf in each glass.

4) For a fizzy touch, top each glass with a splash of lemon-lime soda or ginger ale.

Pineapple Coleslaw

Prep: 15 minutes, plus 1 hour to chill. Serves about 6.

Ingredients:

- 4 cups shredded green cabbage (about half a small head, or one 14 oz bag of coleslaw mix)

- 1 cup finely diced fresh pineapple

- 1/2 cup shredded carrot

- 2 green onions, thinly sliced

- 1/2 cup mayonnaise

- 2 tablespoons pineapple juice

- 1 tablespoon apple cider vinegar

- 1 tablespoon sugar

- 1/2 teaspoon salt

- 1/4 teaspoon black pepper

Directions:

1. Whisk the mayonnaise, pineapple juice, vinegar, sugar, salt, and pepper together in a large bowl.

2. Add the cabbage, pineapple, carrot, and green onions; toss until everything is coated.

3. Cover and chill at least 1 hour so the flavors blend.

4. Stir once more and serve cold.

Coconut Rice

Prep: 5 minutes, cook: 15 minutes, plus 10 minutes to rest. Serves 4 to 6.

Ingredients:

- 1 1/2 cups jasmine rice, rinsed

- 1 can (13.5 oz) coconut milk

- 3/4 cup water

- 1 tablespoon sugar

- 1/2 teaspoon salt

- Toasted coconut flakes or sliced green onions, for garnish (optional)

Directions:

1. Put the rice, coconut milk, water, sugar, and salt in a medium pot and stir.

2. Bring to a gentle boil, then cover, lower the heat, and simmer 15 minutes.

3. Turn off the heat and let it rest, still covered, for 10 minutes.

4. Fluff with a fork, garnish, and serve warm.

Tropical Fruit Salad

Prep: 15 minutes, plus 30 minutes to chill. Serves about 6.

Ingredients:

- 2 cups fresh pineapple chunks

- 1 ripe mango, diced

- 2 kiwis, peeled and sliced

- 1 banana, sliced

- 1 cup strawberries, hulled and halved

- Juice of 1 lime

- 1 tablespoon honey

- 2 tablespoons finely chopped fresh mint

- Shredded coconut, for sprinkling (optional)

Directions:

1. Put all the fruit in a large bowl and toss very gently.

2. Whisk the lime juice and honey together and pour over the fruit.

3. Fold in the mint, cover, and chill about 30 minutes.

4. Serve cold, sprinkled with coconut if you like.

Huli Huli Chicken

Prep: 15 minutes, plus 2 hours to marinate (or overnight). Grill: about 15 minutes. Serves about 6.

Ingredients:

- 3 lbs chicken thighs

- 1 cup pineapple juice

- 1/2 cup soy sauce

- 1/2 cup brown sugar

- 1/3 cup ketchup

- 2 tablespoons apple cider vinegar

- 1 tablespoon grated fresh ginger

- 2 cloves garlic, minced

- Sliced green onions, for serving

Directions:

1. Whisk the pineapple juice, soy sauce, brown sugar, ketchup, vinegar, ginger, and garlic into a sauce. Set aside 1/2 cup for basting.

2. Pour the rest over the chicken in a dish or zip bag and marinate in the refrigerator at least 2 hours, or overnight.

3. Grill over medium heat about 6 to 8 minutes per side, turning often — "huli" means "turn" — and basting with the reserved sauce, until the chicken is cooked through and the edges are caramelized. (No grill? Bake at 425°F for 25 to 30 minutes, then broil 2 to 3 minutes.)

4. Rest 5 minutes, sprinkle with green onions, and serve with coconut rice and macaroni salad.

Slow-Cooker Kalua Pork

Prep: 10 minutes. Slow cook: 8 to 10 hours on low. Serves 8 to 10.

Ingredients:

- 4 to 5 lb pork shoulder (Boston butt)

- 1 tablespoon Hawaiian sea salt (or coarse kosher salt)

- 1 tablespoon liquid smoke

- 1/2 cup water

- Cabbage wedges (optional, traditional)

Directions:

1. Pierce the pork all over with a fork and rub the salt over the whole surface.

2. Place it in the slow cooker and pour the liquid smoke and water over the top.

3. Cover and cook on LOW for 8 to 10 hours, until the pork falls apart.

4. Shred with two forks and spoon some of the cooking juices back over the meat.

5. Optional: tuck cabbage wedges into the cooker for the last 45 to 60 minutes, until tender, and serve alongside.

6. Serve with coconut rice and macaroni salad.

Spam Musubi

Prep: 15 minutes, cook: about 20 minutes. Makes 8 to 10 musubi.

Ingredients:

- 1 can (12 oz) Spam

- 3 cups cooked short-grain rice, kept warm

- 1/4 cup soy sauce

- 2 tablespoons sugar

- 1 tablespoon mirin (optional)

- 5 sheets nori, cut in half

- Furikake seasoning (optional)

Directions:

1. Slice the Spam into 8 to 10 slices. Fry in a dry skillet over medium heat until golden at the edges, about 2 to 3 minutes per side.

2. Stir the soy sauce, sugar, and mirin together, pour over the Spam in the pan, and simmer 1 to 2 minutes until glazed. Take the slices out of the pan.

3. Lay a half sheet of nori shiny side down. Set a musubi mold (or the clean, empty Spam can lined with plastic wrap) on the nori; fill with rice and press down firmly. Sprinkle with furikake if using, top with a slice of glazed Spam, and press again. Lift the mold off.

4. Fold the nori up around the rice and Spam and seal the edge with a dab of water.

5. Rest seam-side down for a minute. Serve warm or at room temperature.

Pineapple Fried Rice

Prep: 15 minutes, cook: about 12 minutes. Serves 4 to 6.

Ingredients:

- 3 cups cooked jasmine rice, chilled (day-old rice works best)

- 1 1/2 cups fresh pineapple chunks

- 2 tablespoons vegetable oil, divided

- 2 eggs, lightly beaten

- 1 cup diced cooked ham or chicken (optional)

- 1/2 cup frozen peas and carrots, thawed

- 2 cloves garlic, minced

- 3 tablespoons soy sauce

- 1 tablespoon brown sugar

- 3 green onions, sliced

- 1/4 cup cashews (optional)

- Lime wedges, for serving

Directions:

1. Heat a little oil in a large skillet or wok over medium-high heat. Scramble the eggs, then set them aside.

2. Add the rest of the oil and stir-fry the pineapple 2 to 3 minutes, until lightly caramelized at the edges. Set aside with the eggs.

3. Stir-fry the garlic, peas and carrots, and ham or chicken for about 2 minutes.

4. Add the cold rice, breaking up any clumps. Pour the soy sauce and brown sugar around the edges of the pan and toss for 3 to 4 minutes, until hot and lightly crisped.

5. Fold the eggs and pineapple back in. Top with green onions and cashews, and serve with lime wedges.

Guava BBQ Ribs

Prep: 15 minutes. Bake: about 2 1/2 hours, then grill or broil about 8 minutes. Serves 4 to 6.

Ingredients:

- 3 to 4 lbs pork ribs (spareribs or baby back)

- Salt, black pepper, and garlic powder, for seasoning

- 1 cup guava nectar (or guava jam, warmed and thinned with a little water)

- 1/2 cup ketchup

- 1/3 cup brown sugar

- 2 tablespoons soy sauce

- 1 tablespoon apple cider vinegar

- 1 teaspoon grated fresh ginger

- 1 clove garlic, minced

Directions:

1. Season the ribs all over with salt, pepper, and garlic powder. Wrap them tightly in foil.

2. Bake at 300°F for about 2 1/2 hours, until tender. (Or cook in a slow cooker on LOW for 6 to 7 hours.)

3. While the ribs cook, simmer the guava nectar, ketchup, brown sugar, soy sauce, vinegar, ginger, and garlic in a small saucepan for 8 to 10 minutes, until slightly thickened.

4. Unwrap the ribs and brush them generously with the guava BBQ sauce.

5. Grill or broil 5 to 8 minutes, basting once more, until glossy and caramelized at the edges.

6. Rest 10 minutes, slice between the bones, and serve with extra sauce.

Guava Cake

Prep: 25 minutes. Bake: 25 to 30 minutes, plus chilling. Serves 12 to 15.

Ingredients:

For the cake:

- 1 box (15.25 oz) strawberry cake mix

- 1 cup guava nectar

- 3 eggs

- 1/3 cup vegetable oil

For the cream topping:

- 8 oz cream cheese, softened

- 1/2 cup sugar

- 1 teaspoon vanilla extract

- 8 oz whipped topping, thawed

For the guava gel:

- 1 cup guava nectar

- 1/2 cup sugar

- 1 tablespoon cornstarch, mixed with 2 tablespoons water

Directions:

1. Heat the oven to 350°F and grease a 9x13-inch pan. Beat the cake mix, 1 cup guava nectar, eggs, and oil for 2 minutes. Pour into the pan and bake 25 to 30 minutes, until a toothpick comes out clean. Cool completely.

2. Beat the cream cheese, sugar, and vanilla until smooth. Fold in the whipped topping and spread over the cooled cake. Chill while you make the gel.

3. For the gel, bring 1 cup guava nectar and 1/2 cup sugar to a simmer in a small saucepan. Stir in the cornstarch mixture and cook 1 to 2 minutes, until thick and glossy.

4. Let the gel cool until just warm, then pour and spread it evenly over the cream layer.

5. Chill at least 2 hours before slicing.

Lilikoi Bars

Prep: 20 minutes. Bake: about 40 minutes total. Makes about 24 bars.

Ingredients:

For the crust:

- 1 cup (2 sticks) butter, softened

- 1/2 cup sugar

- 2 cups all-purpose flour

- Pinch of salt

For the filling:

- 4 eggs

- 1 1/2 cups sugar

- 1/2 cup lilikoi (passion fruit) juice

- 1/4 cup all-purpose flour

- 1/2 teaspoon baking powder

- Powdered sugar, for dusting

Directions:

1. Heat the oven to 350°F and line a 9x13-inch pan with parchment paper.

2. Cream the butter and 1/2 cup sugar. Mix in the flour and salt until crumbly, press firmly into the pan, and bake 15 to 18 minutes, until lightly golden.

3. Whisk the eggs, 1 1/2 cups sugar, lilikoi juice, flour, and baking powder until smooth. Pour over the hot crust.

4. Bake 20 to 25 minutes more, until the center is just set.

5. Cool completely, then chill for clean slices. Dust with powdered sugar and cut into bars.

Malasadas

Prep: 20 minutes, plus 1 to 1 1/2 hours rising. Fry: a few minutes per batch. Makes about 18.

Ingredients:

- 1 packet (2 1/4 teaspoons) active dry yeast

- 1/4 cup warm water

- 3/4 cup sugar, plus more for coating

- 4 cups all-purpose flour

- 1/2 teaspoon salt

- 3 eggs, at room temperature

- 1/2 cup evaporated milk

- 1/4 cup butter, melted

- 1 teaspoon vanilla extract

- Vegetable oil, for frying

Directions:

1. Stir the yeast and 1 tablespoon of the sugar into the warm water. Let stand 5 to 10 minutes, until foamy.

2. In a large bowl, mix the flour, salt, and remaining sugar. Add the eggs, evaporated milk, melted butter, vanilla, and the yeast mixture. Stir into a soft, sticky dough and knead 5 to 7 minutes.

3. Cover and let rise in a warm place for 1 to 1 1/2 hours, until doubled.

4. Heat oil to 350°F in a deep pot. Drop rounded spoonfuls of dough into the oil, a few at a time, and fry 1 to 2 minutes per side, until puffed and golden.

5. Drain briefly on paper towels, roll in sugar while warm, and serve right away.

Butter Mochi

Prep: 15 minutes. Bake: 55 to 65 minutes. Makes about 24 pieces.

Ingredients:

- 1 box (16 oz) mochiko (sweet rice flour)

- 2 cups sugar

- 1 can (13.5 oz) coconut milk

- 1 cup milk

- 4 eggs

- 1/2 cup (1 stick) butter, melted

- 1 teaspoon vanilla extract

- 1 teaspoon baking powder

- Pinch of salt

- Shredded coconut, for topping (optional)

Directions:

1. Heat the oven to 350°F and grease a 9x13-inch pan.

2. Whisk the eggs and sugar together. Stir in the coconut milk, milk, melted butter, and vanilla.

3. Add the mochiko, baking powder, and salt, and mix until smooth.

4. Pour into the pan and sprinkle with shredded coconut if you like.

5. Bake 55 to 65 minutes, until the top is golden and the edges are set.

6. Cool completely — butter mochi firms up as it cools — then cut into squares. A plastic knife cuts it cleanest.

Banana Lumpia

Prep: 15 minutes. Fry: about 15 minutes. Makes 12.

Ingredients:

- 6 ripe apple bananas (or 3 regular bananas)

- 12 lumpia or spring roll wrappers

- 1/2 cup brown sugar

- 1 teaspoon cinnamon (optional)

- Strips of jackfruit (optional, traditional)

- Vegetable oil, for frying

Directions:

1. Peel the bananas. If they are large, cut them to fit the wrappers. Roll each banana in the brown sugar (mixed with the cinnamon, if using).

2. Lay a wrapper in a diamond shape. Place a banana (and a jackfruit strip, if using) near one corner, fold the sides in, roll up tightly, and seal the edge with a dab of water.

3. Heat oil to 350°F. Fry the lumpia in batches for 2 to 3 minutes, until deep golden and crisp and the sugar has caramelized.

4. Drain on a rack or paper towels and rest 2 minutes — the filling is very hot.

5. Serve warm, with a drizzle of caramel or a scoop of ice cream if you like.

Macadamia Nut Cookies

Prep: 15 minutes. Bake: 10 to 12 minutes per batch. Makes about 30 cookies.

Ingredients:

- 1 cup (2 sticks) butter, softened

- 3/4 cup brown sugar

- 1/2 cup sugar

- 2 eggs

- 1 teaspoon vanilla extract

- 2 1/4 cups all-purpose flour

- 1 teaspoon baking soda

- 1/2 teaspoon salt

- 1 cup white chocolate chips

- 1 cup macadamia nuts, roughly chopped

Directions:

1. Heat the oven to 350°F and line baking sheets with parchment.

2. Cream the butter with both sugars. Beat in the eggs and vanilla.

3. Stir in the flour, baking soda, and salt, then fold in the white chocolate chips and macadamia nuts.

4. Scoop 2-tablespoon balls of dough onto the sheets, about 2 inches apart.

5. Bake 10 to 12 minutes, until the edges are golden and the centers still look soft.

6. Cool on the pan for 5 minutes, then move to a rack.

Pineapple Upside-Down Cake

Prep: 20 minutes. Bake: 40 to 45 minutes. Serves 8 to 10.

Ingredients — for the topping:

- 1/4 cup butter, melted

- 2/3 cup brown sugar

- 1 can (20 oz) pineapple rings, drained (save the juice)

- Maraschino cherries

Ingredients — for the cake:

- 1 1/2 cups all-purpose flour

- 1 1/2 teaspoons baking powder

- 1/4 teaspoon salt

- 1/2 cup butter, softened

- 1 cup sugar

- 2 eggs

- 1 teaspoon vanilla extract

- 1/2 cup pineapple juice (from the can)

Directions:

1. Heat the oven to 350°F. Pour the melted butter into a 9-inch round cake pan or oven-safe skillet and sprinkle the brown sugar evenly over it. Arrange the pineapple rings on top and set a cherry in the center of each ring.

2. Whisk the flour, baking powder, and salt together.

3. Cream the softened butter and sugar. Beat in the eggs one at a time, then the vanilla. Add the flour mixture and the pineapple juice in turns, starting and ending with the flour.

4. Pour the batter gently over the fruit and spread it smooth.

5. Bake 40 to 45 minutes, until a toothpick comes out clean.

6. Cool 10 minutes. Run a knife around the edge, place a plate over the pan, and flip it over in one confident move. Leave the pan on for a minute so the syrup drips down, then lift it off. Serve warm.

Lilikoi Lemonade

Prep: 10 minutes, plus chilling. Makes about 6 cups.

Ingredients:

- 1 cup lilikoi (passion fruit) juice

- 1 cup fresh lemon juice (about 6 lemons)

- 1 cup sugar

- 5 cups cold water, divided

- Ice and lemon slices, for serving

Directions:

1. Make a simple syrup: simmer the sugar with 1 cup of the water in a small saucepan until the sugar dissolves. Let it cool.

2. In a pitcher, stir together the syrup, lilikoi juice, lemon juice, and the remaining 4 cups of cold water.

3. Taste and adjust — a splash more water if too tart, a spoon more sugar if you like it sweeter.

4. Chill at least 1 hour.

5. Serve over ice with a lemon slice in each glass.

Pineapple Mint Cooler

A cool, refreshing island drink — sweet pineapple, fresh mint and a squeeze of lime over ice. Perfect for a warm afternoon on the lanai.

Prep time: 10 minutes | Makes about 3 cups (serves 2-3)

Ingredients: 2 cups fresh pineapple chunks, 1 cup cold water or coconut water, 10-12 fresh mint leaves, 1-2 tablespoons honey or sugar (to taste), juice of 1 lime, ice to serve, and extra mint sprigs and pineapple wedges for garnish (optional: a splash of sparkling water)

Directions: 1) Add the pineapple, water or coconut water, mint leaves, honey or sugar, and lime juice to a blender. 2) Blend until smooth and frothy. 3) Taste and adjust the sweetness or lime to your liking; strain if you prefer it silky, or serve as-is. 4) Fill glasses with ice, pour the cooler over, and top with a splash of sparkling water if using. 5) Garnish with a mint sprig and a pineapple wedge, and serve right away.

Mango Coconut Pancakes

Prep 10 min • Cook 15 min • Serves 4

Ingredients:

- 1½ cups flour

- 2 tbsp sugar

- 1 tbsp baking powder

- ½ tsp salt

- 1 cup coconut milk

- 1 egg

- 2 tbsp melted butter or coconut oil

- 1 tsp vanilla

- 1 ripe mango, diced small

For the syrup:

- ½ cup coconut milk

- 2 tbsp honey or sugar

- 1 tsp cornstarch

Topping:

- toasted coconut flakes and extra mango

Directions:

1) Whisk the dry ingredients in one bowl and the coconut milk, egg, butter, and vanilla in another; combine just until mixed, then fold in the mango.

2) Simmer the syrup ingredients 2–3 minutes until slightly thick; keep warm.

3) Cook ladles of batter on a greased griddle over medium heat, about 2 minutes per side, until golden.

4) Stack, pour the warm coconut syrup over, and finish with toasted coconut and mango.

Mango Coconut Chia Breakfast Bowl

Prep 10 min + chill 4 hours or overnight • Serves 2

Ingredients:

- 1 can (13.5 oz) coconut milk

- ¼ cup chia seeds

- 2 tbsp honey or maple syrup

- ½ tsp vanilla

- 1 ripe mango, sliced

- 2 tbsp toasted coconut flakes

- optional: a squeeze of lime and fresh mint

Directions:

1) Whisk the coconut milk, chia seeds, honey, and vanilla until smooth.

2) Cover and chill at least 4 hours, stirring once after 30 minutes, until thick like pudding.

3) Spoon into bowls or a coconut shell, fan the mango slices on top, and sprinkle with toasted coconut.

4) Finish with a squeeze of lime and mint if you like. Keeps 3 days in the fridge — breakfast is ready when you wake up.

Pineapple Coconut Overnight Oats

Prep 5 min + chill overnight • Serves 2

Ingredients:

- 1 cup rolled oats

- 1 cup coconut milk

- ½ cup crushed pineapple with its juice

- 1 tbsp honey or maple syrup

- ½ tsp vanilla

- 2 tbsp toasted coconut flakes

- optional: fresh pineapple chunks and mint to serve

Directions:

1) Stir the oats, coconut milk, pineapple, honey, and vanilla together in a jar or bowl.

2) Cover and refrigerate overnight (at least 6 hours).

3) In the morning, stir, spoon into bowls, and top with toasted coconut and fresh pineapple.

4) Eat cold, or warm gently if you like. Keeps 3 days in the fridge.

More island favorites are coming soon.