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Hawaii Recipes

Kalua Chicken Salad with Pineapple Tomato Chutney

Source: Chef Eddie Fernandez, Kapiolani Community College

Serves 6

4 oz Maui onion, thinly sliced
2 oz macadamia nuts, roasted and chopped
½ tsp Kaffir lime leaf, chopped very fine
1 tsp lemon grass, chopped very fine
8 each Thai basil leaves, sliced very fine
¼ tsp cumin, ground
¼ tsp coriander, ground
½ tsp garlic, chopped fine
2 tsp lime juice
½ tsp brown sugar
Patis (fish sauce) to taste
1 T macadamia nut oil
1 lb Kalua chicken (prepared)

Mix all of the ingredients together except for the chicken. Add chicken and toss gently until mixed well.

1 T oil
1 tsp cumin seeds, whole
1 tsp black mustard seeds, whole
1 tsp fennel seeds, whole
¼ tsp fenugreek seed, whole
1 tsp red chili pepper flakes
2 cloves garlic, chopped
½ inch ginger, fine julienne
½ lb tomatoes, chopped
2 C pineapple, small dice
¼ C sugar (add more if desired)
¼ C cider vinegar
cornstarch slurry (optional) as needed
salt to taste
black pepper to taste

Saute cumin, mustard seed, fennel seed and fenugreek seed over low heat until fragrant. Add chili pepper flakes, garlic and ginger and saute for about a minute. Add tomato, pineapple, sugar and vinegar. Cover and simmer for about 30 to 35 minutes. Stir occasionally to prevent burning. Water may be added if it is too dry. Chutney should be thick. A cornstarch slurry can be used to thicken it just before it is to be removed from the heat. Season with salt and pepper and serve.

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