Luau Pork & Pineapple Fried Rice

Why travel when you can have a taste of the tropics at home??? Well, yes, I agree -- a vacation would be better, but this is a close runner up. Don't mind my lack of photography skills...these two dishes are out of this world good and will impress just about anyone. Give it a try this weekend!

Pineapple Fried Rice with Cashews

2 C. rice (basmati works well)
1 13.5 oz. can coconut milk
​2 1/4 C. water
3 chicken bouillon cubes (or equivalent granules)
1 8 oz. can pineapple tidbits in juice, drained and juice reserved
1 white onion, minced
1 C. diced ham
4-5 green onions, sliced
vegetable oil
1/3 C. cashews
​Salt and pepper
​

1. Begin with the rice. In a rice cooker, whisk together the rice, coconut milk, and water. Cook according to white rice settings, then allow to cool. 
2. In a microwave safe bowl or glass measuring cup, combine the pineapple juice and bouillon. Microwave for a few minutes to help ensure the bouillon dissolves. Set aside.
3. In a large skillet, saute the onion with a little bit of vegetable oil until translucent. Add in the ham and stir fry for another 2-3 minutes until heated through and slightly browned. Remove from heat. and set aside.
4. Add a 1-2 tablespoons of the vegetable oil to the empty skillet and turn the heat to medium-high. Add a 1/3 of the cooked rice and allow to cook untouched for 2-3 minutes or until rice begins to brown (imagine it as if you were cooking hashbrowns -- the more golden, the better). Once the rice is browned/stir-fried to your liking, remove from the pan and start with the next batch of rice.
5. Once the rice is browned, add it all back to the large skillet. Quickly and evenly, pour the bouillon mixture over the rice stir until combined. Then add the onion and ham, green onions, cashews, and salt and pepper to taste.

Luau Pork

If there are leftovers, which is a big if, try out this recipe for BBQ Hawaiian Pork Wonton Tacos.

1 4-5 lb. pork shoulder roast
1 Tbsp. Hawaiian sea salt (smoked, Himalayan, etc. will work too)
8 slices bacon
1/3 C. guava or pineapple juice

1. Sprinkle the pork roast with the salt, then wrap with the bacon.
   
2. Place in a slow cooker and carefully pour the juice into the bottom of the pot trying not to wash the salt off the roast.
   
3. Cover, and cook on low for 12-18 hours. I started the roast on low before bed and then turned to "warm" in the morning up until ready to serve. It will all depend on how aggressive your slow cooker is!
   
4. About 30-60 minutes prior to serving, shred the pork (and bacon) and keep warm in the juices of the crock pot. Serve plain or on Hawaiian rolls.