Me and my mom are going to Hawaii in August for the first time and I kind of wanted something Hawaiian inspired. I just made this for dinner and it’s tasty. I found it on food.com here, but their formatting is awful and they used too much ginger. They had you marinate the fish too which, after trying, I decided is unnecessary.
For use on pork, ham, salmon, or other fish.
Prep time: about 30 minutes
Cook time: about 10 minutes
- Olive oil, about 1 tablespoon
- 2 Tablespoons fresh lemon juice
- 2 teaspoons fresh ginger, minced
- 1 medium red or yellow bell pepper, diced
- 1 small red onion (about 1 cup), finely chopped
- 16-20 oz of crushed pineapple (1 20oz can or 2 8oz cans), drained
- ¼ teaspoon cayenne pepper
Heat oil in a medium skillet
Add the onion and bell pepper and saute until soft, about 4 minutes
Add the pineapple, cayenne, ginger, and lemon juice. Saute until warm, about 4 minutes
Makes about 6 servings. Serve over fish or pork on a bed of rice or greens. Can be made up to 24 hours ahead. Bring to room temp before serving.