If you’ve never been to Hawaii, you can still bring the delectable tropical tastes of the island into your kitchen.
Here are 3 recipes to try.
Hawaiian Coleslaw
You will need:
- 1 ½ cups shredded green cabbage
- 1 cup shredded red cabbage
- ½ cup grated carrots
- 1 cup fresh pineapple diced
- 2 green onions sliced
- ¼ cup coriander minced
- 1 ½ tbsp fresh ginger, grated
- 3 tbsp rice wine vinegar
- 1 tbsp low sodium soy sauce
- 1 tbsp honey
- 2 tsp sesame oil
- 1 lime, juiced
- Salt to taste
- 1 tsp black sesame seeds
Method
- Combine cabbages, carrots, pineapple, green onions and coriander in a large bowl and set aside.
- Add ginger, vinegar, soy sauce, honey, sesame oil and lime juice to a mason jar, shake well to combine, and pour over the slaw. Stir to combine. Season with salt to taste.
- Cover and refrigerate at least 30 minutes before eating. Garnish with black sesame seeds.
Pineapple ham casserole
You will need:
- 2 cups uncooked wide egg noodles
- ½ cup chopped celery
- 2 tbsp butter, divided
- 250g package cream cheese, cubed
- ¾ cup whole milk
- 2 cups cubed cooked ham
- 2 cans crushed pineapple, drained
- 2 tsp Worcestershire sauce
- ½ tsp salt
- A dash of pepper
- ¼ cup dry breadcrumbs
Method
- Cook noodles according to package instructions; drain. In a large pan, sauté celery in 1 tablespoon butter until tender. Stir in cream cheese and milk; cook and stir until cheese is melted. Add the noodles, ham, pineapple, Worcestershire sauce, salt and pepper.
- Transfer to an ungreased baking dish. Melt remaining butter; toss with breadcrumbs. Sprinkle over the top. Bake, uncovered, at 180°C for 30-35 minutes or until heated through.
Hawaiian ice cream cake
You will need:
- 5-litre vanilla ice cream
- 2 cups wafer cookies
- 1 cup coconut, unsweetened plus more to garnish
- ½ cup butter, melted
- 3 bananas, cut into slices
- 1 can crushed pineapples, drained
- Whipped cream to garnish (optional)
- Pineapple to garnish (optional)
Method
- Remove ice cream from the freezer to soften for 20-30 minutes.
- Using a food processor, pulse the wafers into crumbs. Combine crumbs with coconut and melted butter and pat into the bottom of a springform pan.
- Layer the bananas over the coconut crumb base, followed by half of the ice cream and spread with an offset spatula, then sprinkle with the remaining coconut crumb mixture and layer with crushed pineapple. Finish by spreading remaining ice cream over the top of everything.
- Freeze in a deep freezer overnight or at least six hours.
- Before serving, garnish with whipped cream and pineapple slices and a bit of toasted coconut. Freeze leftovers.
