Local Flavors... featuring Pineapple Grill

While on my quest to bring you recipes from across the island, I was thrilled when the Pineapple Grill agreed to give us a taste directly from their award-winning restaurant. Ever since the Pineapple Grill opened in its doors at the Kapalua Bay Course, the fun, lively atmosphere and fantastic food has attracted a loyal following of locals and visitors alike. The new weekend brunch is fast becoming one of my favorite ways to spend a Sunday morning.

Chef Ryan Luckey is one of Hawaii's rising stars, and his Pacific Island Cuisine is created with only the best and most flavorful ingredients. Pineapple Grill's managing partner, Chris Kaiwi is often onsite, ensuring an upscale, yet relaxed, island-style dining experience. When Chris partnered with well respected Cohn Restaurant Group, he also continued their commitment to community involvement. Each June, Pineapple Grill is host to one of Maui's favorite charitable events, which raises funds for Hale Makua.

Once you've dined there, you'll want to again--be sure to ask about their Ohana Club program, which provides membership rewards and benefits.

You can visit the Pineapple Grill for lunch and dinner at 200 Kapalua Drive in the Kapalua Resort, or www.pineapplekapalua.com

Chef Ryan is sharing one of Pineapple Grill's exotic recipes, which is easy to make at home:

Curried Crab-Crusted Kona Kampachi

serves 4-6

INGREDIENTS

5 to 6 oz filet of Kona Blue Kampachi. Please note: you can substitute any medium to firm textured whitefish
1 onion, diced small
1 carrot, diced small
1 fennel, diced small
1 tbsp. olive oil
1 tbsp. madras curry powder
1 quart heavy cream
salt and pepper
1/2 cup cilantro, chopped
juice from 1 lime
2 cups panko flakes
1 lump crab meat

METHOD

*

 Saute garlic, onion, carrot, and fennel in olive oil in a small skillet until translucent, add curry powder and heat for 30 more seconds, add heavy cream and reduce for around 15-20 minutes.
* Season with salt and pepper, fold in cilantro and lime juice and cool. When cool, add panko flakes to create the crusted effect.
* Salt and pepper the Kampachi and sear on one side for about 30 seconds.
* Remove from skillet and place in a pan that can go in the oven.
* Add a generous (2-3 ounce) portion of the crab to the top of the fish and place into a 450ºF oven for 2-3 minutes until crust has a slight brownness to it.



Curried Crab Crusted Kona Kampachi courtesy of Pineapple Grill
200 Kapalua Drive, Lahaina, HI 96761 * www.pineapplekapalua.com * 808-669-9600