Fifty Hawaiian-inspired recipes, including this one for grilled chicken and pineapple, bring island flavors home.
There’s no doubt that winter brings a damp chill to the mainland, even here in not-very-sunny-at-the-moment California. But that doesn’t mean we can’t dream about a tropical getaway. Adrienne Robillard’s “Ohana Grill Cookbook” lets you capture the flavors of the Hawaiian islands, no matter where you are.
Living in Kailua on the island of Oahu, Robillard grew up on those flavors. She eventually moved to San Francisco, but after years spent balancing a tech editor day job with indie-rock gigs, she moved back to Oahu with her husband in 2017. “Hawai‘i has always been home, the only place I’d ever buy Spam musubi and sushi rolls from 7-Eleven,” she says in the book, which blends original, community and adapted recipes as it welcomes readers to the table.No need to hit an Oahu 7-Eleven, though, or even board a plane to enjoy some classic Hawaiian fare.
Most of the recipes call for familiar ingredients, but a helpful resources section — hit H Mart and 99 Ranch Market for some harder to find items, Robillard says — and substitution tips mean you can still make ‘Ulu and ‘Ulua Salad, for example, even if your neighborhood market is breadfruit-challenged.
No substitutions necessary for Robillard’s recipe for grilled pineapple chicken, though, which marinates in pineapple juice, barbecue sauce, shoyu or soy sauce, sesame oil, garlic and fresh ginger for two hours before hitting the sizzling grill. Here’s just a taste.
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