Tag: BLOG 365

HAWAIIAN COLESLAW Servings: 12-16

This creamy Hawaiian coleslaw with pineapple is a nice mix of sweet, tangy, and crunchy. Serve it with Pineapple Pulled Pork, Hawaiian Chicken Skewers or Hawaiian Fried Rice.

1 (8.5 ounce) package coleslaw mix
1 (15 ounce) can crushed pineapple, well drained
½ cup finely chopped red onion
1 SMALL red pepper, FINELY diced
½ cup mayonnaise
¼ cup apple cider vinegar
2 tablespoons brown sugar
2 tablespoons FRESH chopped cilantro **
FRESH ground sea salt and black pepper

• Toss coleslaw mix, pineapple, onion, red pepper and cilantro together in a bowl.
• 
Whisk mayonnaise, vinegar, brown sugar, salt, and pepper together in a bowl until dressing is smooth.
• 
Pour dressing over coleslaw mixture and toss to coat.
• Refrigerate until ready to serve.

**NOTE: Garden Gourmet makes a cilantro paste that you can find in the produce area of your local grocery. I keep it on hand in the winter when fresh ingredients are harder to find. If using the paste add it into the mayonnaise mixture, not the coleslaw mix.

HAWAIIAN FRIED RICE serves 8-10

Easy to prepare and packed with diced ham, red bell pepper, and the ALWAYS winning ingredient of pineapple!

4 tablespoons Bragg’s liquid aminos
1/2 Tablespoon sesame seed oil
1 teaspoon hot sauce
1/2 + 1/2 tablespoon avocado oil
1 red bell pepper, ribs and seeds removed, diced
2 cups diced ham
2 green onions, sliced thin (divide the white and green parts of the onions)
3 cloves garlic FINELY minced
5 cups cold, cooked white rice
3 large eggs
1 cup pineapple pieces

• In a small bowl, stir together the soy sauce, sesame oil and hot sauce. Set aside.
• In a large, non-stick skillet, heat a 1/2 tablespoon of the avocado oil over medium-high heat.
• Add the diced red bell pepper and cook for 5 to 7 minutes, or until crisp-tender.
• Add the ham and the chopped white parts of the green onions, cooking and stirring until ham is slightly browned.
• Stir in the garlic and cook another minute.
• Pour this mixture into a bowl; set aside.

• Heat the remaining vegetable oil in the same skillet until hot, and then add the cold rice. Cook and stir rice, breaking up the clumps. Cook until rice is thoroughly heated, about 8 minutes.
• Push the rice to one side of the skillet.
• Crack the eggs onto the other side of skillet and stir until lightly scrambled and set.
• Stir the eggs and the ham mixture into the rice.
• Pour the soy sauce mixture into the rice and cook, stirring until combined and hot.
• Turn off the heat, stir in the pineapple and green parts of the onions.
• Serve immediately!