½cupTracy's Gourmet Aloha Kick! Dressing and Marinade
1-2teaspoonsyour favorite chili powderto taste
several grindings fresh black pepper
1can Spam cut into 3/4" cubes
For the Skewers
12-15bamboo skewerssoaked in water for 30 minutes
fresh pineapple cut into 1 1/2" chunks
red onion sections
redyellow, and orange bell pepper, cut into 1" pieces
¼cupTracy's Gourmet Aloha Kick Dressing and Marinade
½teaspoonyour favorite chili powder
several grindings fresh black pepper
kosher saltto taste
For the Pineapple Rice
2TablespoonsTracy's Gourmet Aloha Kick! Dressing and Marinade
½cuponionsmall dice
½cupfresh pineapplesmall dice
salt and freshly ground black pepperto taste
1cuplong-grained rice(I like Jasmine or Basmati for this)
¼cupfresh pineapple juice(just blend some of your fresh pineapple in a blender)
1 ½cupswater or low-sodium chicken broth
1-2Tablespoonssrirachachile garlic paste, or your favorite hot sauce, to taste
½cuploosely measured chopped cilantro
For Garnish
Chopped cilantro
green onion, sliced on the bias
Instructions
To Marinate
In a small bowl, combine the Aloha Kick!, chili powder and black pepper.
Place the cubed Spam in a single layer in a small, shallow container with a tight-fitting lid. You could also use a heavy-duty zip top bag.
Pour the marinade over the Spam. Seal the lid tightly (or press out as much air as you can and sip the bag shut). Give the container a shake and refrigerate for 24 hours, shaking the container when you think about it.
When you're ready to grill, retrieve your marinating Spam from the fridge and assemble your chopped fruit and vegetables.
Thread foods onto the skewer in whatever order seems good to you. I did red onion-Spam-pineapple-2 pieces of pepper-red onion-Spam-pineapple-two pieces of pepper-red onion. You can do yours however you see fit.
Mix up the 1/4 cup Aloha kick, 1/2 teaspoon chili powder and black pepper. Brush this lightly over all surfaces of the skewers.
Lightly salt the fruit and vegetables.
Heat the grill pan over medium heat until hot. You can lightly brush with neutral oil, but I think there is enough coconut oil in the marinade to keep from having to do that.
Grill on all sides until vegetables are slightly softened and you get some nice grill marks, about 5-6 minutes total.
For the Pineapple Rice
Heat a medium saucepan over medium-high heat until hot.
Add the Aloha Kick and allow to heat.
Add onion, pineapple, salt and pepper, turn down the heat to medium, and cook 5 minutes, until the onions are soft and are getting a bit of color and the pineapple is somewhat caramelized.
Add the cup of rice and cook/stir another couple of minutes.
Pour in the pineapple juice, water or chicken broth and sriracha and heat.
Taste for salt, pepper, and spice, and adjust if necessary.
Bring to a boil, cover with a lid, then reduce the heat to maintain a bare simmer.
Cook for 17 minutes.
Turn off the heat, remove lid, fluff the rice with a fork and stir in the cilantro.
Cover with the lid and let sit on the burner (turned off) for an additional 5 minutes.
Portion and garnish with cilantro and green onions.
Notes
Time does not reflect marinating time of 24 hours.