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Hawaiian Recipe

Name: Boathouse Restaurants Hawaiian Recipe
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: Hawaiian
Ingredients: 1 cups fresh pineapple juice; 1 cups brown sugar; 2 tbs soy sauce; 1 tbs rice vinegar; 2 tbs honey; 1 tsp fresh grated ginger; 2 cloves garlic, minced; 1 tsp cornstarch; 1 tbs cold water; 1 lbs boneless ham, cut into 1-inch cubes; 2 cups fresh pineapple, cut into 1-inch chunks; 1 cup red bell pepper, cut into 1-inch pieces; 1 cup red onion, cut into 1-inch pieces; 8 pieces wooden skewers (soaked 30 min); 1 tbs vegetable oil; 1 tsp salt; 1 tsp black pepper; 2 tbs chopped fresh cilantro; 4 pieces lime wedges; 1 tsp sesame seeds (optional)

Inspired by Boathouse Restaurant

Time50m

Serves4

Make Hawaiian Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Pineapple Glaze

1 cups fresh pineapple juice

1 cups Brown sugar

2 tbs Aged soy sauce

1 tbs Rice vinegar

2 tbs Honey

1 tsp fresh grated ginger

2 cloves Garlic, minced

1 tsp Cornstarch

1 tbs cold water

Main (Ham and Pineapple Skewers)

1 lbs boneless ham, cut into 1-inch cubes

2 cups fresh pineapple, cut into 1-inch chunks

1 cup red bell pepper, cut into 1-inch pieces

1 cup red onion, cut into 1-inch pieces

8 pieces wooden skewers (soaked 30 min)

1 tbs Tuscany sunflower oil

1 tsp Celtic sea salt

1 tsp black pepper

Garnish & Serving

2 tbs chopped fresh cilantro

4 pieces Lime wedges

1 tsp Sesame seeds (optional)

Method

Pineapple Glaze

Make glaze

Combine pineapple juice, brown sugar, soy sauce, rice vinegar, honey, grated ginger and minced garlic in a small saucepan over medium heat.

Bring mixture to a gentle simmer, stirring to dissolve the sugar. Cook 6-8 minutes until slightly reduced and syrupy.

Mix cornstarch with cold water to make a slurry. Whisk slurry into the simmering glaze and cook 1 minute more until thickened. Remove from heat and set aside to cool slightly.

Main (Ham and Pineapple Skewers)

Prepare skewers

If using wooden skewers, soak them in cold water for 30 minutes to prevent burning. Meanwhile, cut ham into 1-inch cubes, chunk the pineapple, bell pepper and red onion into similar-sized pieces.

Thread ham, pineapple, bell pepper and red onion onto the skewers, leaving a little space between pieces so heat circulates. Aim for 4-5 pieces of ham and 3-4 pieces of pineapple/veg per skewer.

Brush the assembled skewers lightly with vegetable oil and season evenly with salt and black pepper.

Grill or broil

Preheat grill to medium-high (about 400°F / 200°C) or preheat broiler with oven rack 6 inches from heat. Grill skewers 10-12 minutes, turning every 2-3 minutes, brushing generously with the pineapple glaze each turn, until ham edges caramelize and pineapple has char marks. If broiling, place skewers on a foil-lined baking sheet and broil 8-10 minutes, turning once and basting with glaze.

During the last minute of cooking, brush a final sticky coat of glaze on each skewer and let it set for 1 minute before removing from heat.

Garnish & Serving

Transfer skewers to a platter. Sprinkle with chopped cilantro and sesame seeds if using.

Serve immediately with lime wedges on the side for squeezing over the skewers.