There is no better way to spread the spirit of “Aloha” than with a dish that includes the fruity flavor of a ripe pineapple. Pineapple industry is big in Hawaii and there probably are only few better places to enjoy this delicious fruit. And there are so many good ways to use them in your cooking – we love to combine the fruity taste of the pineapple with the rather strong taste of lamb meat. It is a great dish that can also be turned into tasty skewers which definitely will add a special taste to your usual bbq.
bell pepper (green)
Just in case you want to learn more about the history of pineapple in Hawaii, make sure to visit a pineapple plantation – you will definitely find one in Oahu!
Cut the LAMB into bite-sized cubes. We prefer the leg of lamb, but this recipe will turn out great with some tasty filet pieces as well.
Cut the GARLIC in pieces, finely chop the ONION and cut the GINGER in thin slices. About 4 slices will do. Squeeze half a LEMON and save the juice. Combine the above ingredients in a mixing bowl, add SOY SAUCE and HONEY, and mix well. Season with SALT and PEPPER.
Place the meat in the marinade, cover, and refrigerate for 4 – 6 hours.
Cut the GREEN BELL PEPPER in bite-sized pieces and the PINEAPPLE in small chunks.
Heat some COOKING OIL in a pan on high heat. Add the marinated MEAT and sear until the meat starts to turn nice and brown. We added some of the marinade to the pan as well. Use less or more – depending on your preferences. Lower the heat and add the BELL PEPPER. Season to taste with some SALT and PEPPER. Cook and stir for about 5 minutes and then add the PINEAPPLE. Cook for another 2 minutes.
For a real Hawaiian flair, toss everything together in a hollowed pineapple shell and serve with some rice. This dish also makes great skewers for a bbq. Proceed the same way until step 5 – but instead of cooking the ingredients in a pan, put alternating pieces of lamb, pineapple and green bell pepper on a skewer and cook it on a bbq. In the end you could also slip the kebabs off the skewers and serve everything in a hollowed pineapple shell.