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.
- 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
- 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
- Fill a pasta pot with water and bring to a boil.
- Combine green onions through pepper in a bowl and mix well. Pour over fish and marinate in the fridge for 15 minutes.
- 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.
- Cook pasta according to package directions, drain. Toss fettucine with bacon, pineapple, onion and cilantro and divide between two bowls.
- 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.
- 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.
- Place fish pieces on top of pasta and pour sauce over. Serve and enjoy!