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.

1 large zucchini (or 2 average size)
1 medium sweet potato
Olive oil
Salt
Pepper
Ground chipotle pepper (or paprika or any other spice of your choice)

Preheat oven to 425 degrees. Slice the zucchini and sweet potato with a mandolin. Don't go too thin, otherwise the zucchini will disintegrate in the oven. You could try cutting the vegetables with a knife, but my skills aren't that great. Line a baking sheet with a Silpat or parchment paper and lay out the veggie chips. Drizzle with a very small amount of olive oil and sprinkle with the salt, pepper, and chipotle pepper. Less is better because the veggie chips get a little salty when they dry out from cooking. In total, I used probably less than 1/2 tsp. total of the seasoning. Make sure all the chips are flat and not touching. Bake for 15 minutes, check/rotate the chips as needed and then bake for another 15 minutes. The sweet potato chips may need a little extra time. Allow to cool on the baking sheet so they stay crispy. I had mine for dinner with a tuna melt. So good! Makes 1-2 servings (really, I ate them all so I'd say one serving)

I have to give my sister credit for this one. She made this for our cousin's baby shower a long time ago and it was awesome. Unfortunately (or fortunately?) it's the type of pasta dish that you can't stop eating. For example, I just finished making the salad and was waiting for the oven to pre-heat for the rest of the meal to go with it, but I had this issue with continuously coming back for a bite or two. Well, let's just say I probably ate more the of salad in passing than I had with dinner.

My favorite way to eat this is right away while the ingredients are still lukewarm. But it's also great refrigerated. Just be warned, the longer you refrigerate this, the more likely the sun-dried tomatoes are going to bleed onto the pasta giving it dark spots (it still tastes the same - it just looks a little less appealing).

1 cup orzo pasta
1/2 can artichoke hearts, drained and chopped
1/2 C. re-hydrated sun dried tomatoes, chopped
1 small can black olives, chopped
3 Tbsp. finely chopped red onion
1/4 C. chopped fresh basil
2 oz. feta cheese

Dressing:
1/4 C. olive oil
2 Tbsp. lemon juice (1 whole lemon, juiced)
1 1/2 tsp. minced garlic
1/2 tsp. dried oregano
1/2 tsp. salt
1/8 tsp. pepper
1/2 tsp. sugar

Cook 1 cup orzo, drain, and set aside. Whisk together dressing ingredients and then add it to the pasta while it's still warm. Stir in the remaining ingredients. Enjoy.