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Jalapeño Pork Tacos With Pineapple Salsa and Pickled Onion

Jalapeño Pork Tacos With Pineapple Salsa and Pickled Onion


Fuel up for every stage of the NCAA tournament with this flavorful and fresh Jalapeño Hoopla recipe from TABASCO

March is filled with countless college basketball games and the only thing that might divert your attention from the TV is delicious food. The myriad of emotions while watching the games — agony, drama, ecstasy, and anxiety — is too much to take, especially on an empty stomach.

Fuel up for every stage of the tournament with this flavorful and fresh Jalapeño Hoopla recipe from TABASCO.

Notes

Variation: Instead of pork, boneless, skinless chicken breasts may be used.

Ingredients

  • 1 pork tenderloin (about 1 1/4 pounds)
  • 1 Tablespoon plus 2 teaspoons hot sauce, such as TABASCO® brand Green Jalapeño Pepper Sauce
  • 1 red onion, sliced thin
  • 1 1/2 Cup red wine vinegar
  • 3 Cups diced, fresh pineapple
  • 1/2 Teaspoon salt
  • 1/4 Teaspoon pepper
  • 8 corn tortillas, heated

Aloha! Head to the islands with pork tacos, pineapple salsa and more Hawaiian recipes

Jon Matsubara and Isaac Bancaco, both chefs at Hawaii's top restaurants, stopped by TODAY to share their island-inspired recipes. From pork tacos with pineapple salsa to watermelon salad with macadamia nuts, these dishes are guaranteed to take your taste buds on a tropical vacation.

Hawaiian luau 'carnitas' with corn tortillas, pineapple salsa, pickled Maui onion and feta

  • 3-lb. pork butt, cut into 2-in. chunks
  • 2 tbsp. coarse salt
  • 1 tsp. liquid smoke
  • 2 cups water
  • 6 oz. pineapple, cubed and grilled
  • 1/4 of a jalapeño, seeded
  • 1 lime, juiced
  • Salt, to taste
  • 1 Maui or sweet onion, cut into thin strips
  • 1/2 cup water
  • 1/2 cup white vinegar
  • 1/4 cup sugar

Preheat oven to 350 degrees. In a medium roasting pan, place heavily salted pork butt, liquid smoke and water in the pan and cover with a double layer of heavy-duty foil.

Bake for 30 minutes, then turn down to 275 degrees for 2 1/2 hours. Let rest, then remove from pan and shred while still warm. Place in a clean serving bowl and cover with plastic to keep warm.

Combine all the ingredients in a blender on medium speed until they are incorporated. Reserve.

To make the pickled onion:

Combine the water, vinegar and sugar in a pot and bring to a boil. Pour the sugar mixture over the onions and reserve for serving.

Spoon warm carnitas into tortillas. Top with pineapple salsa, pickled onion and garnishes. Serve.

Watermelon salad with goat cheese and spiced macadamia nuts

  • 3 tbsp. goat cheese
  • 1/4 cup canned honey macadamia nuts
  • 2 sprigs mint, chopped
  • 1 small handful chives, cut into thin strips
  • 1 small handful Italian parsley, chopped
  • 1 cup frisée (you can also substitute with arugula)

Let the fruit marinate in lime juice for at least two hours in the refrigerator. Drain before serving.

To make the salad dressing:

Mix together the ingredients with a whisk. Reserve.

Combine the frisée, mint, chives, parsley and nuts in a bowl, and toss with the dressing. Add drained fruit and goat cheese chunks. Toss salad, and garnish with leftover macadamia nuts.

Grilled Hawaiian shrimp with summer fruit salad and pickled cranberry vinaigrette dressing

  • 2 cups salad oil
  • 7 cloves garlic, chopped
  • 2 small bunches cilantro
  • Salt, to taste
  • 16 to 20 raw shrimp, peeled and deveined
  • 2 cups rice wine vinegar or white wine vinegar
  • 1 3/4 cups sugar
  • 1 cup puréed cranberries
  • 2 red pears, cored and sliced carpaccio-style
  • 1 Asian pear or green apple, cored and sliced carpaccio-style
  • 1 plum, cored and sliced carpaccio-style
  • 1 cup watermelon, sliced carpaccio-style
  • 1/2 cup pumpkin seeds, toasted
  • 1/4 cup mint, chopped

Blend the first four ingredients in a blender or food processor until completely smooth and bright green. Add shrimp to marinade, and toss well. Cover and marinate in refrigerator for at least four hours.

Whisk vinegar, sugar and cranberries together. Set aside until ready for use.

Grill the marinated shrimp until they're pink and have a nice char. Arrange the sliced fruits on a plate, and drizzle with the cranberry vinaigrette. Top with shrimp, mint and toasted pumpkin seeds.


Aloha! Head to the islands with pork tacos, pineapple salsa and more Hawaiian recipes

Jon Matsubara and Isaac Bancaco, both chefs at Hawaii's top restaurants, stopped by TODAY to share their island-inspired recipes. From pork tacos with pineapple salsa to watermelon salad with macadamia nuts, these dishes are guaranteed to take your taste buds on a tropical vacation.

Hawaiian luau 'carnitas' with corn tortillas, pineapple salsa, pickled Maui onion and feta

  • 3-lb. pork butt, cut into 2-in. chunks
  • 2 tbsp. coarse salt
  • 1 tsp. liquid smoke
  • 2 cups water
  • 6 oz. pineapple, cubed and grilled
  • 1/4 of a jalapeño, seeded
  • 1 lime, juiced
  • Salt, to taste
  • 1 Maui or sweet onion, cut into thin strips
  • 1/2 cup water
  • 1/2 cup white vinegar
  • 1/4 cup sugar

Preheat oven to 350 degrees. In a medium roasting pan, place heavily salted pork butt, liquid smoke and water in the pan and cover with a double layer of heavy-duty foil.

Bake for 30 minutes, then turn down to 275 degrees for 2 1/2 hours. Let rest, then remove from pan and shred while still warm. Place in a clean serving bowl and cover with plastic to keep warm.

Combine all the ingredients in a blender on medium speed until they are incorporated. Reserve.

To make the pickled onion:

Combine the water, vinegar and sugar in a pot and bring to a boil. Pour the sugar mixture over the onions and reserve for serving.

Spoon warm carnitas into tortillas. Top with pineapple salsa, pickled onion and garnishes. Serve.

Watermelon salad with goat cheese and spiced macadamia nuts

  • 3 tbsp. goat cheese
  • 1/4 cup canned honey macadamia nuts
  • 2 sprigs mint, chopped
  • 1 small handful chives, cut into thin strips
  • 1 small handful Italian parsley, chopped
  • 1 cup frisée (you can also substitute with arugula)

Let the fruit marinate in lime juice for at least two hours in the refrigerator. Drain before serving.

To make the salad dressing:

Mix together the ingredients with a whisk. Reserve.

Combine the frisée, mint, chives, parsley and nuts in a bowl, and toss with the dressing. Add drained fruit and goat cheese chunks. Toss salad, and garnish with leftover macadamia nuts.

Grilled Hawaiian shrimp with summer fruit salad and pickled cranberry vinaigrette dressing

  • 2 cups salad oil
  • 7 cloves garlic, chopped
  • 2 small bunches cilantro
  • Salt, to taste
  • 16 to 20 raw shrimp, peeled and deveined
  • 2 cups rice wine vinegar or white wine vinegar
  • 1 3/4 cups sugar
  • 1 cup puréed cranberries
  • 2 red pears, cored and sliced carpaccio-style
  • 1 Asian pear or green apple, cored and sliced carpaccio-style
  • 1 plum, cored and sliced carpaccio-style
  • 1 cup watermelon, sliced carpaccio-style
  • 1/2 cup pumpkin seeds, toasted
  • 1/4 cup mint, chopped

Blend the first four ingredients in a blender or food processor until completely smooth and bright green. Add shrimp to marinade, and toss well. Cover and marinate in refrigerator for at least four hours.

Whisk vinegar, sugar and cranberries together. Set aside until ready for use.

Grill the marinated shrimp until they're pink and have a nice char. Arrange the sliced fruits on a plate, and drizzle with the cranberry vinaigrette. Top with shrimp, mint and toasted pumpkin seeds.


Aloha! Head to the islands with pork tacos, pineapple salsa and more Hawaiian recipes

Jon Matsubara and Isaac Bancaco, both chefs at Hawaii's top restaurants, stopped by TODAY to share their island-inspired recipes. From pork tacos with pineapple salsa to watermelon salad with macadamia nuts, these dishes are guaranteed to take your taste buds on a tropical vacation.

Hawaiian luau 'carnitas' with corn tortillas, pineapple salsa, pickled Maui onion and feta

  • 3-lb. pork butt, cut into 2-in. chunks
  • 2 tbsp. coarse salt
  • 1 tsp. liquid smoke
  • 2 cups water
  • 6 oz. pineapple, cubed and grilled
  • 1/4 of a jalapeño, seeded
  • 1 lime, juiced
  • Salt, to taste
  • 1 Maui or sweet onion, cut into thin strips
  • 1/2 cup water
  • 1/2 cup white vinegar
  • 1/4 cup sugar

Preheat oven to 350 degrees. In a medium roasting pan, place heavily salted pork butt, liquid smoke and water in the pan and cover with a double layer of heavy-duty foil.

Bake for 30 minutes, then turn down to 275 degrees for 2 1/2 hours. Let rest, then remove from pan and shred while still warm. Place in a clean serving bowl and cover with plastic to keep warm.

Combine all the ingredients in a blender on medium speed until they are incorporated. Reserve.

To make the pickled onion:

Combine the water, vinegar and sugar in a pot and bring to a boil. Pour the sugar mixture over the onions and reserve for serving.

Spoon warm carnitas into tortillas. Top with pineapple salsa, pickled onion and garnishes. Serve.

Watermelon salad with goat cheese and spiced macadamia nuts

  • 3 tbsp. goat cheese
  • 1/4 cup canned honey macadamia nuts
  • 2 sprigs mint, chopped
  • 1 small handful chives, cut into thin strips
  • 1 small handful Italian parsley, chopped
  • 1 cup frisée (you can also substitute with arugula)

Let the fruit marinate in lime juice for at least two hours in the refrigerator. Drain before serving.

To make the salad dressing:

Mix together the ingredients with a whisk. Reserve.

Combine the frisée, mint, chives, parsley and nuts in a bowl, and toss with the dressing. Add drained fruit and goat cheese chunks. Toss salad, and garnish with leftover macadamia nuts.

Grilled Hawaiian shrimp with summer fruit salad and pickled cranberry vinaigrette dressing

  • 2 cups salad oil
  • 7 cloves garlic, chopped
  • 2 small bunches cilantro
  • Salt, to taste
  • 16 to 20 raw shrimp, peeled and deveined
  • 2 cups rice wine vinegar or white wine vinegar
  • 1 3/4 cups sugar
  • 1 cup puréed cranberries
  • 2 red pears, cored and sliced carpaccio-style
  • 1 Asian pear or green apple, cored and sliced carpaccio-style
  • 1 plum, cored and sliced carpaccio-style
  • 1 cup watermelon, sliced carpaccio-style
  • 1/2 cup pumpkin seeds, toasted
  • 1/4 cup mint, chopped

Blend the first four ingredients in a blender or food processor until completely smooth and bright green. Add shrimp to marinade, and toss well. Cover and marinate in refrigerator for at least four hours.

Whisk vinegar, sugar and cranberries together. Set aside until ready for use.

Grill the marinated shrimp until they're pink and have a nice char. Arrange the sliced fruits on a plate, and drizzle with the cranberry vinaigrette. Top with shrimp, mint and toasted pumpkin seeds.


Aloha! Head to the islands with pork tacos, pineapple salsa and more Hawaiian recipes

Jon Matsubara and Isaac Bancaco, both chefs at Hawaii's top restaurants, stopped by TODAY to share their island-inspired recipes. From pork tacos with pineapple salsa to watermelon salad with macadamia nuts, these dishes are guaranteed to take your taste buds on a tropical vacation.

Hawaiian luau 'carnitas' with corn tortillas, pineapple salsa, pickled Maui onion and feta

  • 3-lb. pork butt, cut into 2-in. chunks
  • 2 tbsp. coarse salt
  • 1 tsp. liquid smoke
  • 2 cups water
  • 6 oz. pineapple, cubed and grilled
  • 1/4 of a jalapeño, seeded
  • 1 lime, juiced
  • Salt, to taste
  • 1 Maui or sweet onion, cut into thin strips
  • 1/2 cup water
  • 1/2 cup white vinegar
  • 1/4 cup sugar

Preheat oven to 350 degrees. In a medium roasting pan, place heavily salted pork butt, liquid smoke and water in the pan and cover with a double layer of heavy-duty foil.

Bake for 30 minutes, then turn down to 275 degrees for 2 1/2 hours. Let rest, then remove from pan and shred while still warm. Place in a clean serving bowl and cover with plastic to keep warm.

Combine all the ingredients in a blender on medium speed until they are incorporated. Reserve.

To make the pickled onion:

Combine the water, vinegar and sugar in a pot and bring to a boil. Pour the sugar mixture over the onions and reserve for serving.

Spoon warm carnitas into tortillas. Top with pineapple salsa, pickled onion and garnishes. Serve.

Watermelon salad with goat cheese and spiced macadamia nuts

  • 3 tbsp. goat cheese
  • 1/4 cup canned honey macadamia nuts
  • 2 sprigs mint, chopped
  • 1 small handful chives, cut into thin strips
  • 1 small handful Italian parsley, chopped
  • 1 cup frisée (you can also substitute with arugula)

Let the fruit marinate in lime juice for at least two hours in the refrigerator. Drain before serving.

To make the salad dressing:

Mix together the ingredients with a whisk. Reserve.

Combine the frisée, mint, chives, parsley and nuts in a bowl, and toss with the dressing. Add drained fruit and goat cheese chunks. Toss salad, and garnish with leftover macadamia nuts.

Grilled Hawaiian shrimp with summer fruit salad and pickled cranberry vinaigrette dressing

  • 2 cups salad oil
  • 7 cloves garlic, chopped
  • 2 small bunches cilantro
  • Salt, to taste
  • 16 to 20 raw shrimp, peeled and deveined
  • 2 cups rice wine vinegar or white wine vinegar
  • 1 3/4 cups sugar
  • 1 cup puréed cranberries
  • 2 red pears, cored and sliced carpaccio-style
  • 1 Asian pear or green apple, cored and sliced carpaccio-style
  • 1 plum, cored and sliced carpaccio-style
  • 1 cup watermelon, sliced carpaccio-style
  • 1/2 cup pumpkin seeds, toasted
  • 1/4 cup mint, chopped

Blend the first four ingredients in a blender or food processor until completely smooth and bright green. Add shrimp to marinade, and toss well. Cover and marinate in refrigerator for at least four hours.

Whisk vinegar, sugar and cranberries together. Set aside until ready for use.

Grill the marinated shrimp until they're pink and have a nice char. Arrange the sliced fruits on a plate, and drizzle with the cranberry vinaigrette. Top with shrimp, mint and toasted pumpkin seeds.


Aloha! Head to the islands with pork tacos, pineapple salsa and more Hawaiian recipes

Jon Matsubara and Isaac Bancaco, both chefs at Hawaii's top restaurants, stopped by TODAY to share their island-inspired recipes. From pork tacos with pineapple salsa to watermelon salad with macadamia nuts, these dishes are guaranteed to take your taste buds on a tropical vacation.

Hawaiian luau 'carnitas' with corn tortillas, pineapple salsa, pickled Maui onion and feta

  • 3-lb. pork butt, cut into 2-in. chunks
  • 2 tbsp. coarse salt
  • 1 tsp. liquid smoke
  • 2 cups water
  • 6 oz. pineapple, cubed and grilled
  • 1/4 of a jalapeño, seeded
  • 1 lime, juiced
  • Salt, to taste
  • 1 Maui or sweet onion, cut into thin strips
  • 1/2 cup water
  • 1/2 cup white vinegar
  • 1/4 cup sugar

Preheat oven to 350 degrees. In a medium roasting pan, place heavily salted pork butt, liquid smoke and water in the pan and cover with a double layer of heavy-duty foil.

Bake for 30 minutes, then turn down to 275 degrees for 2 1/2 hours. Let rest, then remove from pan and shred while still warm. Place in a clean serving bowl and cover with plastic to keep warm.

Combine all the ingredients in a blender on medium speed until they are incorporated. Reserve.

To make the pickled onion:

Combine the water, vinegar and sugar in a pot and bring to a boil. Pour the sugar mixture over the onions and reserve for serving.

Spoon warm carnitas into tortillas. Top with pineapple salsa, pickled onion and garnishes. Serve.

Watermelon salad with goat cheese and spiced macadamia nuts

  • 3 tbsp. goat cheese
  • 1/4 cup canned honey macadamia nuts
  • 2 sprigs mint, chopped
  • 1 small handful chives, cut into thin strips
  • 1 small handful Italian parsley, chopped
  • 1 cup frisée (you can also substitute with arugula)

Let the fruit marinate in lime juice for at least two hours in the refrigerator. Drain before serving.

To make the salad dressing:

Mix together the ingredients with a whisk. Reserve.

Combine the frisée, mint, chives, parsley and nuts in a bowl, and toss with the dressing. Add drained fruit and goat cheese chunks. Toss salad, and garnish with leftover macadamia nuts.

Grilled Hawaiian shrimp with summer fruit salad and pickled cranberry vinaigrette dressing

  • 2 cups salad oil
  • 7 cloves garlic, chopped
  • 2 small bunches cilantro
  • Salt, to taste
  • 16 to 20 raw shrimp, peeled and deveined
  • 2 cups rice wine vinegar or white wine vinegar
  • 1 3/4 cups sugar
  • 1 cup puréed cranberries
  • 2 red pears, cored and sliced carpaccio-style
  • 1 Asian pear or green apple, cored and sliced carpaccio-style
  • 1 plum, cored and sliced carpaccio-style
  • 1 cup watermelon, sliced carpaccio-style
  • 1/2 cup pumpkin seeds, toasted
  • 1/4 cup mint, chopped

Blend the first four ingredients in a blender or food processor until completely smooth and bright green. Add shrimp to marinade, and toss well. Cover and marinate in refrigerator for at least four hours.

Whisk vinegar, sugar and cranberries together. Set aside until ready for use.

Grill the marinated shrimp until they're pink and have a nice char. Arrange the sliced fruits on a plate, and drizzle with the cranberry vinaigrette. Top with shrimp, mint and toasted pumpkin seeds.


Aloha! Head to the islands with pork tacos, pineapple salsa and more Hawaiian recipes

Jon Matsubara and Isaac Bancaco, both chefs at Hawaii's top restaurants, stopped by TODAY to share their island-inspired recipes. From pork tacos with pineapple salsa to watermelon salad with macadamia nuts, these dishes are guaranteed to take your taste buds on a tropical vacation.

Hawaiian luau 'carnitas' with corn tortillas, pineapple salsa, pickled Maui onion and feta

  • 3-lb. pork butt, cut into 2-in. chunks
  • 2 tbsp. coarse salt
  • 1 tsp. liquid smoke
  • 2 cups water
  • 6 oz. pineapple, cubed and grilled
  • 1/4 of a jalapeño, seeded
  • 1 lime, juiced
  • Salt, to taste
  • 1 Maui or sweet onion, cut into thin strips
  • 1/2 cup water
  • 1/2 cup white vinegar
  • 1/4 cup sugar

Preheat oven to 350 degrees. In a medium roasting pan, place heavily salted pork butt, liquid smoke and water in the pan and cover with a double layer of heavy-duty foil.

Bake for 30 minutes, then turn down to 275 degrees for 2 1/2 hours. Let rest, then remove from pan and shred while still warm. Place in a clean serving bowl and cover with plastic to keep warm.

Combine all the ingredients in a blender on medium speed until they are incorporated. Reserve.

To make the pickled onion:

Combine the water, vinegar and sugar in a pot and bring to a boil. Pour the sugar mixture over the onions and reserve for serving.

Spoon warm carnitas into tortillas. Top with pineapple salsa, pickled onion and garnishes. Serve.

Watermelon salad with goat cheese and spiced macadamia nuts

  • 3 tbsp. goat cheese
  • 1/4 cup canned honey macadamia nuts
  • 2 sprigs mint, chopped
  • 1 small handful chives, cut into thin strips
  • 1 small handful Italian parsley, chopped
  • 1 cup frisée (you can also substitute with arugula)

Let the fruit marinate in lime juice for at least two hours in the refrigerator. Drain before serving.

To make the salad dressing:

Mix together the ingredients with a whisk. Reserve.

Combine the frisée, mint, chives, parsley and nuts in a bowl, and toss with the dressing. Add drained fruit and goat cheese chunks. Toss salad, and garnish with leftover macadamia nuts.

Grilled Hawaiian shrimp with summer fruit salad and pickled cranberry vinaigrette dressing

  • 2 cups salad oil
  • 7 cloves garlic, chopped
  • 2 small bunches cilantro
  • Salt, to taste
  • 16 to 20 raw shrimp, peeled and deveined
  • 2 cups rice wine vinegar or white wine vinegar
  • 1 3/4 cups sugar
  • 1 cup puréed cranberries
  • 2 red pears, cored and sliced carpaccio-style
  • 1 Asian pear or green apple, cored and sliced carpaccio-style
  • 1 plum, cored and sliced carpaccio-style
  • 1 cup watermelon, sliced carpaccio-style
  • 1/2 cup pumpkin seeds, toasted
  • 1/4 cup mint, chopped

Blend the first four ingredients in a blender or food processor until completely smooth and bright green. Add shrimp to marinade, and toss well. Cover and marinate in refrigerator for at least four hours.

Whisk vinegar, sugar and cranberries together. Set aside until ready for use.

Grill the marinated shrimp until they're pink and have a nice char. Arrange the sliced fruits on a plate, and drizzle with the cranberry vinaigrette. Top with shrimp, mint and toasted pumpkin seeds.


Aloha! Head to the islands with pork tacos, pineapple salsa and more Hawaiian recipes

Jon Matsubara and Isaac Bancaco, both chefs at Hawaii's top restaurants, stopped by TODAY to share their island-inspired recipes. From pork tacos with pineapple salsa to watermelon salad with macadamia nuts, these dishes are guaranteed to take your taste buds on a tropical vacation.

Hawaiian luau 'carnitas' with corn tortillas, pineapple salsa, pickled Maui onion and feta

  • 3-lb. pork butt, cut into 2-in. chunks
  • 2 tbsp. coarse salt
  • 1 tsp. liquid smoke
  • 2 cups water
  • 6 oz. pineapple, cubed and grilled
  • 1/4 of a jalapeño, seeded
  • 1 lime, juiced
  • Salt, to taste
  • 1 Maui or sweet onion, cut into thin strips
  • 1/2 cup water
  • 1/2 cup white vinegar
  • 1/4 cup sugar

Preheat oven to 350 degrees. In a medium roasting pan, place heavily salted pork butt, liquid smoke and water in the pan and cover with a double layer of heavy-duty foil.

Bake for 30 minutes, then turn down to 275 degrees for 2 1/2 hours. Let rest, then remove from pan and shred while still warm. Place in a clean serving bowl and cover with plastic to keep warm.

Combine all the ingredients in a blender on medium speed until they are incorporated. Reserve.

To make the pickled onion:

Combine the water, vinegar and sugar in a pot and bring to a boil. Pour the sugar mixture over the onions and reserve for serving.

Spoon warm carnitas into tortillas. Top with pineapple salsa, pickled onion and garnishes. Serve.

Watermelon salad with goat cheese and spiced macadamia nuts

  • 3 tbsp. goat cheese
  • 1/4 cup canned honey macadamia nuts
  • 2 sprigs mint, chopped
  • 1 small handful chives, cut into thin strips
  • 1 small handful Italian parsley, chopped
  • 1 cup frisée (you can also substitute with arugula)

Let the fruit marinate in lime juice for at least two hours in the refrigerator. Drain before serving.

To make the salad dressing:

Mix together the ingredients with a whisk. Reserve.

Combine the frisée, mint, chives, parsley and nuts in a bowl, and toss with the dressing. Add drained fruit and goat cheese chunks. Toss salad, and garnish with leftover macadamia nuts.

Grilled Hawaiian shrimp with summer fruit salad and pickled cranberry vinaigrette dressing

  • 2 cups salad oil
  • 7 cloves garlic, chopped
  • 2 small bunches cilantro
  • Salt, to taste
  • 16 to 20 raw shrimp, peeled and deveined
  • 2 cups rice wine vinegar or white wine vinegar
  • 1 3/4 cups sugar
  • 1 cup puréed cranberries
  • 2 red pears, cored and sliced carpaccio-style
  • 1 Asian pear or green apple, cored and sliced carpaccio-style
  • 1 plum, cored and sliced carpaccio-style
  • 1 cup watermelon, sliced carpaccio-style
  • 1/2 cup pumpkin seeds, toasted
  • 1/4 cup mint, chopped

Blend the first four ingredients in a blender or food processor until completely smooth and bright green. Add shrimp to marinade, and toss well. Cover and marinate in refrigerator for at least four hours.

Whisk vinegar, sugar and cranberries together. Set aside until ready for use.

Grill the marinated shrimp until they're pink and have a nice char. Arrange the sliced fruits on a plate, and drizzle with the cranberry vinaigrette. Top with shrimp, mint and toasted pumpkin seeds.


Aloha! Head to the islands with pork tacos, pineapple salsa and more Hawaiian recipes

Jon Matsubara and Isaac Bancaco, both chefs at Hawaii's top restaurants, stopped by TODAY to share their island-inspired recipes. From pork tacos with pineapple salsa to watermelon salad with macadamia nuts, these dishes are guaranteed to take your taste buds on a tropical vacation.

Hawaiian luau 'carnitas' with corn tortillas, pineapple salsa, pickled Maui onion and feta

  • 3-lb. pork butt, cut into 2-in. chunks
  • 2 tbsp. coarse salt
  • 1 tsp. liquid smoke
  • 2 cups water
  • 6 oz. pineapple, cubed and grilled
  • 1/4 of a jalapeño, seeded
  • 1 lime, juiced
  • Salt, to taste
  • 1 Maui or sweet onion, cut into thin strips
  • 1/2 cup water
  • 1/2 cup white vinegar
  • 1/4 cup sugar

Preheat oven to 350 degrees. In a medium roasting pan, place heavily salted pork butt, liquid smoke and water in the pan and cover with a double layer of heavy-duty foil.

Bake for 30 minutes, then turn down to 275 degrees for 2 1/2 hours. Let rest, then remove from pan and shred while still warm. Place in a clean serving bowl and cover with plastic to keep warm.

Combine all the ingredients in a blender on medium speed until they are incorporated. Reserve.

To make the pickled onion:

Combine the water, vinegar and sugar in a pot and bring to a boil. Pour the sugar mixture over the onions and reserve for serving.

Spoon warm carnitas into tortillas. Top with pineapple salsa, pickled onion and garnishes. Serve.

Watermelon salad with goat cheese and spiced macadamia nuts

  • 3 tbsp. goat cheese
  • 1/4 cup canned honey macadamia nuts
  • 2 sprigs mint, chopped
  • 1 small handful chives, cut into thin strips
  • 1 small handful Italian parsley, chopped
  • 1 cup frisée (you can also substitute with arugula)

Let the fruit marinate in lime juice for at least two hours in the refrigerator. Drain before serving.

To make the salad dressing:

Mix together the ingredients with a whisk. Reserve.

Combine the frisée, mint, chives, parsley and nuts in a bowl, and toss with the dressing. Add drained fruit and goat cheese chunks. Toss salad, and garnish with leftover macadamia nuts.

Grilled Hawaiian shrimp with summer fruit salad and pickled cranberry vinaigrette dressing

  • 2 cups salad oil
  • 7 cloves garlic, chopped
  • 2 small bunches cilantro
  • Salt, to taste
  • 16 to 20 raw shrimp, peeled and deveined
  • 2 cups rice wine vinegar or white wine vinegar
  • 1 3/4 cups sugar
  • 1 cup puréed cranberries
  • 2 red pears, cored and sliced carpaccio-style
  • 1 Asian pear or green apple, cored and sliced carpaccio-style
  • 1 plum, cored and sliced carpaccio-style
  • 1 cup watermelon, sliced carpaccio-style
  • 1/2 cup pumpkin seeds, toasted
  • 1/4 cup mint, chopped

Blend the first four ingredients in a blender or food processor until completely smooth and bright green. Add shrimp to marinade, and toss well. Cover and marinate in refrigerator for at least four hours.

Whisk vinegar, sugar and cranberries together. Set aside until ready for use.

Grill the marinated shrimp until they're pink and have a nice char. Arrange the sliced fruits on a plate, and drizzle with the cranberry vinaigrette. Top with shrimp, mint and toasted pumpkin seeds.


Aloha! Head to the islands with pork tacos, pineapple salsa and more Hawaiian recipes

Jon Matsubara and Isaac Bancaco, both chefs at Hawaii's top restaurants, stopped by TODAY to share their island-inspired recipes. From pork tacos with pineapple salsa to watermelon salad with macadamia nuts, these dishes are guaranteed to take your taste buds on a tropical vacation.

Hawaiian luau 'carnitas' with corn tortillas, pineapple salsa, pickled Maui onion and feta

  • 3-lb. pork butt, cut into 2-in. chunks
  • 2 tbsp. coarse salt
  • 1 tsp. liquid smoke
  • 2 cups water
  • 6 oz. pineapple, cubed and grilled
  • 1/4 of a jalapeño, seeded
  • 1 lime, juiced
  • Salt, to taste
  • 1 Maui or sweet onion, cut into thin strips
  • 1/2 cup water
  • 1/2 cup white vinegar
  • 1/4 cup sugar

Preheat oven to 350 degrees. In a medium roasting pan, place heavily salted pork butt, liquid smoke and water in the pan and cover with a double layer of heavy-duty foil.

Bake for 30 minutes, then turn down to 275 degrees for 2 1/2 hours. Let rest, then remove from pan and shred while still warm. Place in a clean serving bowl and cover with plastic to keep warm.

Combine all the ingredients in a blender on medium speed until they are incorporated. Reserve.

To make the pickled onion:

Combine the water, vinegar and sugar in a pot and bring to a boil. Pour the sugar mixture over the onions and reserve for serving.

Spoon warm carnitas into tortillas. Top with pineapple salsa, pickled onion and garnishes. Serve.

Watermelon salad with goat cheese and spiced macadamia nuts

  • 3 tbsp. goat cheese
  • 1/4 cup canned honey macadamia nuts
  • 2 sprigs mint, chopped
  • 1 small handful chives, cut into thin strips
  • 1 small handful Italian parsley, chopped
  • 1 cup frisée (you can also substitute with arugula)

Let the fruit marinate in lime juice for at least two hours in the refrigerator. Drain before serving.

To make the salad dressing:

Mix together the ingredients with a whisk. Reserve.

Combine the frisée, mint, chives, parsley and nuts in a bowl, and toss with the dressing. Add drained fruit and goat cheese chunks. Toss salad, and garnish with leftover macadamia nuts.

Grilled Hawaiian shrimp with summer fruit salad and pickled cranberry vinaigrette dressing

  • 2 cups salad oil
  • 7 cloves garlic, chopped
  • 2 small bunches cilantro
  • Salt, to taste
  • 16 to 20 raw shrimp, peeled and deveined
  • 2 cups rice wine vinegar or white wine vinegar
  • 1 3/4 cups sugar
  • 1 cup puréed cranberries
  • 2 red pears, cored and sliced carpaccio-style
  • 1 Asian pear or green apple, cored and sliced carpaccio-style
  • 1 plum, cored and sliced carpaccio-style
  • 1 cup watermelon, sliced carpaccio-style
  • 1/2 cup pumpkin seeds, toasted
  • 1/4 cup mint, chopped

Blend the first four ingredients in a blender or food processor until completely smooth and bright green. Add shrimp to marinade, and toss well. Cover and marinate in refrigerator for at least four hours.

Whisk vinegar, sugar and cranberries together. Set aside until ready for use.

Grill the marinated shrimp until they're pink and have a nice char. Arrange the sliced fruits on a plate, and drizzle with the cranberry vinaigrette. Top with shrimp, mint and toasted pumpkin seeds.


Aloha! Head to the islands with pork tacos, pineapple salsa and more Hawaiian recipes

Jon Matsubara and Isaac Bancaco, both chefs at Hawaii's top restaurants, stopped by TODAY to share their island-inspired recipes. From pork tacos with pineapple salsa to watermelon salad with macadamia nuts, these dishes are guaranteed to take your taste buds on a tropical vacation.

Hawaiian luau 'carnitas' with corn tortillas, pineapple salsa, pickled Maui onion and feta

  • 3-lb. pork butt, cut into 2-in. chunks
  • 2 tbsp. coarse salt
  • 1 tsp. liquid smoke
  • 2 cups water
  • 6 oz. pineapple, cubed and grilled
  • 1/4 of a jalapeño, seeded
  • 1 lime, juiced
  • Salt, to taste
  • 1 Maui or sweet onion, cut into thin strips
  • 1/2 cup water
  • 1/2 cup white vinegar
  • 1/4 cup sugar

Preheat oven to 350 degrees. In a medium roasting pan, place heavily salted pork butt, liquid smoke and water in the pan and cover with a double layer of heavy-duty foil.

Bake for 30 minutes, then turn down to 275 degrees for 2 1/2 hours. Let rest, then remove from pan and shred while still warm. Place in a clean serving bowl and cover with plastic to keep warm.

Combine all the ingredients in a blender on medium speed until they are incorporated. Reserve.

To make the pickled onion:

Combine the water, vinegar and sugar in a pot and bring to a boil. Pour the sugar mixture over the onions and reserve for serving.

Spoon warm carnitas into tortillas. Top with pineapple salsa, pickled onion and garnishes. Serve.

Watermelon salad with goat cheese and spiced macadamia nuts

  • 3 tbsp. goat cheese
  • 1/4 cup canned honey macadamia nuts
  • 2 sprigs mint, chopped
  • 1 small handful chives, cut into thin strips
  • 1 small handful Italian parsley, chopped
  • 1 cup frisée (you can also substitute with arugula)

Let the fruit marinate in lime juice for at least two hours in the refrigerator. Drain before serving.

To make the salad dressing:

Mix together the ingredients with a whisk. Reserve.

Combine the frisée, mint, chives, parsley and nuts in a bowl, and toss with the dressing. Add drained fruit and goat cheese chunks. Toss salad, and garnish with leftover macadamia nuts.

Grilled Hawaiian shrimp with summer fruit salad and pickled cranberry vinaigrette dressing

  • 2 cups salad oil
  • 7 cloves garlic, chopped
  • 2 small bunches cilantro
  • Salt, to taste
  • 16 to 20 raw shrimp, peeled and deveined
  • 2 cups rice wine vinegar or white wine vinegar
  • 1 3/4 cups sugar
  • 1 cup puréed cranberries
  • 2 red pears, cored and sliced carpaccio-style
  • 1 Asian pear or green apple, cored and sliced carpaccio-style
  • 1 plum, cored and sliced carpaccio-style
  • 1 cup watermelon, sliced carpaccio-style
  • 1/2 cup pumpkin seeds, toasted
  • 1/4 cup mint, chopped

Blend the first four ingredients in a blender or food processor until completely smooth and bright green. Add shrimp to marinade, and toss well. Cover and marinate in refrigerator for at least four hours.

Whisk vinegar, sugar and cranberries together. Set aside until ready for use.

Grill the marinated shrimp until they're pink and have a nice char. Arrange the sliced fruits on a plate, and drizzle with the cranberry vinaigrette. Top with shrimp, mint and toasted pumpkin seeds.