Friday , 19 January 2018

Hawaiian Fish Pasta

I wonder why, in the continental USA at least, pork and pineapple have become associated with Hawaii?

I mean I can understand the pineapple considering Hawaii has historically been associated with giant pineapple plantations.  Fun fact though – currently only 2% of the world’s pineapple is actually produced in Hawaii.  The largest producers include Thailand, the Philippines and Brazil.

In fact I have a traumatic memory of being at a pineapple plantation in the Philippines as a little girl where I was convinced a caribou (water buffalo) was chasing me.  That caused me to run through the field crying and ending up with cuts on my legs from the pineapple leaves which are super sharp.

I even remember that I was wearing a white-flowered short and shirt set.  Although looking back I don’t think the caribou was actually chasing me since my family was laughing at me freaking out.

But anyway, maybe pineapple is associated with Hawaii because of the whole pineapple equals tropical island association.

As far as the pork relationship, I would guess it’s because a roasted pig is a definite necessity at any good luau.

Either way, for this dish I marinated some mahi-mahi to keep with the Hawaiian theme in a sweet soy sauce based marinade that also became the sauce for the pasta.  To the pasta I added bacon, pineapple, cilantro and onion for a definite Hawaiian inspired meal.

Hawaiian Fish Pasta

Prep Time: 20 minutes

Cook Time: 15 minutes

Servings: 2

Calories per serving: 469

Fat per serving: 9.2

Hawaiian Fish Pasta


    For the Fish
  • ¼ cup minced green onions
  • 1 ½ Tbsp low sodium soy sauce
  • 1 ½ Tbsp maple syrup
  • 1 ½ Tbsp honey
  • 1 ½ Tbsp coarse mustard
  • Black pepper
  • ½ lb mahi mahi (or halibut or cod), cut in half into 2 pieces
  • 2 tsp canola oil
  • For the Pasta
  • 3 oz Canadian bacon, diced (could also use center cut bacon)
  • 3 oz whole wheat or multigrain fettucine
  • ½ cup diced pineapple (for a fun twist – grill the pineapple before dicing it up and putting it in the pasta)
  • 2 Tbsp finely diced red onion
  • 1 ½ Tbsp fresh minced cilantro


  1. Fill a pasta pot with water and bring to a boil.
  2. Combine green onions through pepper in a bowl and mix well. Pour over fish and marinate in the fridge for 15 minutes.
  3. Sauté Canadian bacon in a medium skillet over medium heat for 3 – 4 minutes or until beginning to brown. Remove from heat and wipe out the pan.
  4. Cook pasta according to package directions, drain. Toss fettucine with bacon, pineapple, onion and cilantro and divide between two bowls.
  5. Heat 2 tsp canola oil in same pan over medium high heat. Remove fish from marinade (reserving marinade) and cook for 5 – 7 minutes on side until almost done.
  6. Add marinade to skillet and bring to a boil until marinade begins to thicken and starts to form a sauce and the fish is cooked through, about another 2 minutes.
  7. Place fish pieces on top of pasta and pour sauce over. Serve and enjoy!

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  1. CJ at Food Stories

    What a great recipe combination! Not the typical grouping I would use but definitely worth a try! Love the story about the caribou chase 🙂

  2. Deliciousness..I love pineapple and the glaze on the fish looks fabulous! Have a great weekend!
    Serena recently posted..Restaurant Style Mexican RiceMy Profile

  3. Carol @ Always Thyme to Cook

    Looks delicious, I love pineapple and I think it goes nicely with the fish and the pasta. Great flavors.

  4. This whole dish looks and sound delicious but I especially love the sauce for the fish! I’m always stumped as to how to cook mahi mahi, but now I know. Great dish!
    mjskit recently posted..Massaged Kale and Sweet Potato SaladMy Profile

  5. That mahi mahi on top looks lip smacking good

  6. Interesting fact about pineapple producing countries! That water buffalo must have seemed very imposing for a little girl. Glad you didn’t end up with an aversion to pineapple after that because this sounds like a delicious dish!

  7. Tina (PinayInTexas)

    Wow! That’s a fabulous pasta dish! Looking at the perfectly cooked mahi-mahi makes my tummy growls!

  8. wow, that looks delicious! awesome combination of flavors!
    Jenn and Seth (@HomeSkilletCook) recently posted..Very Vanilla Egg-Free Ice CreamMy Profile

  9. I’d love to try this recipe. However, isn’t it difficult to look for mahi-mahi these days? I’ll try to find one though. Thank you for sharing!

  10. Nami | Just One Cookbook

    Pineapples in pasta! Very Hawaiian. 🙂 My kids will of course enjoy this dish thanks to pineapple existence! I like that it adds nice colors to the dish. Yummy~~~!

  11. Interesting facts. I would never have guessed Hawaii only produces such a small percentage of pineapple. You poor thing! I bet you have nightmares for weeks! I’m going to Costco this morning for seafood. I’ll have to pick up some mahi mahi. Have a good weekend. 🙂
    Kristi Rimkus recently posted..Here’s the Trick to Moist Chicken Burgers – Ground Chicken Breast BurgersMy Profile

  12. This looks dreamy! What a luscious combination of flavors and beautiful photos. Thanks for sharing!

  13. Interesting to know that Thailand and Philippines are the largest producer of pineapple. Anyways I like the sweet and heat combo in this pasta.

  14. Wow!! This looks like such a great meal!! Currently in Hawaii now and I don’t even think the pastas here are as interesting and delicious as yours! oh and yeah, the 2% explains why pineapples are still more expensive than the ones I find in Vancouver. Perhaps they still import from parts of Asia. When you mentioned roasted pig, all I can think of is lechon! haha.. Oh, definitely gotta look up where to try a luau!! It won’t be a complete Hawaiin experience without one! 🙂 ohhh my mouth is still watering over your fish…

  15. awesome dish . have to try this out. didn’t actually had a home made treat for some days . will try this out today and awesome photography ..
    Evan recently posted..360 HDMI AV Cable ReviewMy Profile

  16. Devaki @ weavethousandflavors

    That is one FABULOUS looking glaze on the fish and the flavors are just MARVELOUS. I get your point re: Hawaii & pineapples. What gives indeed!

    chow 🙂 Devaki @ weavethousandflavors

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