Hula School Recipe

Prepare and bake bacon

Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with foil and place a wire rack on top. Pat the bacon slices dry with paper towels. In a shallow bowl combine the brown sugar and black pepper. Press both sides of each bacon slice into the sugar mixture so they are evenly coated. Arrange the bacon in a single layer on the wire rack. Brush each slice lightly with maple syrup if using.

Bake for 15–22 minutes until the sugar is melted and bacon is deep golden and crisp at the edges (time depends on thickness). Watch carefully near the end to avoid burning sugar. Remove from oven and let rest on the rack 5 minutes — sugar will set and crisp as it cools. Transfer to a parchment-lined plate to cool completely; cut into 2–3 inch pieces if using as a topping.

Slice and prepare peppers

Wear gloves if preferred. Trim stems from the jalapeños and slice into 1/8–1/4 inch rounds. Keep seeds for more heat or remove them for milder pickles.

Make brine

In a small saucepan combine the vinegar, water, granulated sugar, and kosher salt. Add the smashed garlic clove, peppercorns, and oregano/cilantro stems if using. Bring the mixture to a gentle simmer over medium heat, stirring until the sugar and salt dissolve, about 2–3 minutes. Remove from heat.

Pack the sliced jalapeños into a clean jar. Pour the hot brine over the peppers, ensuring they are fully submerged. Let cool to room temperature, then seal and refrigerate. They will be ready to use in 30 minutes for a mild quick-pickle, but flavor improves after at least 2 hours and is best after 24 hours. Keeps in the refrigerator for up to 4 weeks.

Prep pineapple

Cut the top and bottom off the pineapple, stand it upright and slice away the skin. Core the pineapple and cut into 1/2-inch thick rounds or 1-inch spears, depending on desired presentation.

Caramelize and char

Heat a heavy cast-iron skillet or grill pan over medium-high heat until very hot. Brush pineapple slices lightly with melted butter and sprinkle both sides with the brown sugar. Place slices on the hot pan and cook without moving 2–3 minutes until deeply browned and caramelized. Flip and cook another 2–3 minutes until char marks appear and pineapple is heated through. Work in batches if needed. Transfer to a plate and squeeze a little lime over the warm slices.

To plate: arrange charred pineapple slices or spears on a serving board or individual plates. Scatter candied bacon pieces atop and tuck pickled jalapeño rounds around and over the pineapple to taste.

Finish by drizzling a little hot honey or chile-honey over the top for sweet-heat contrast, sprinkle microgreens or cilantro and toasted sesame seeds for color and texture, and add an extra squeeze of lime if desired.

Serve immediately while pineapple is warm and bacon is crisp. Leftover components can be stored separately: candied bacon at room temperature for a few hours or refrigerated in an airtight container up to 3 days; pickled jalapeños refrigerated up to 4 weeks; charred pineapple refrigerated 2–3 days.