Photo by Darris Hurst
ANTHONY AND MALETA LABUA
We love to prepare Pohole Pickles. What an incredible and rare ingredient to work with! It’s like stopping time. Pohole ferns have a shorter shelf life when it comes to vegetables. When we pickle them, it’s preserving their crisp, mild flavor and curly fronds to use at your convenience. They are visually stunning and verdant green. It feels good to work with a uniquely Hawaiian ingredient and share it with an international customer base.
Save your pickle juice! Use it for salad dressing vinaigrette, marinades for meat and even cocktails like Bloody Marys. It’s a great brightening agent in soups and sauces as well.
Sweet & Spicy Pineapple Fried Rice
1 16 oz jar of Maui Preserved Sweet & Spicy Pineapple
1 medium maui onion, diced
3 cloves of garlic, minced
2 teaspoons of shoyu
Handful of mac nuts or cashews, crushed
3 green onions
Cooked rice (preferably left over from day before for maximum crunch)
Dice Maui Preserved Sweet & Spicy Pineapple spears and set aside.
Heat coconut oil in pan and sweat onion and garlic until onion is translucent.
Add chicken or other protein of choice and cook.
Add diced Maui Preserved Sweet & Spicy Pineapple.
Add an extra tablespoon of coconut oil and heat pan to high before adding rice.
Allow rice to cook stirring every 3-4 minutes until edges brown.
Form a volcano in the pan with an empty crater in the middle.
Crack two eggs into the crater and scramble by slowly mixing in the rice mixture.
Once fully incorporated, stir in the shoyu.
Add nuts of your choice and finish with chopped green onion.
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