Tag Archives: pineapple

Paleo Recipe | The Paleo Diet

Hawaiian cuisine incorporates five distinct styles of food reflecting the diverse food history of settlement and immigration in the islands.1 Polynesian voyagers brought plants and animals to the islands, contributing to the local fish, taro (which were raised for poi), coconuts, sugarcane, sweet potatoes and yams, and meat, cooked in earth ovens.

Later, large plantations developed with the arrival of Europeans, Americans, missionaries, and whalers who introduced cuisine native to their homelands to Hawaii. In the late 1800s, migrant workers from China, Korea, Japan, the Philippines, and Portugal immigrated to meet the growing labor needs of the pineapple industry in Hawaii, bringing with them rich new foods and flavors that further influenced the region.

Can we say fusion cuisine? Try saying that five times!

When we think of a Paleo autumn recipe, most of us, myself included, don’t think tropical flavors from lands from afar. But since it is fall, and I happen to be writing to you from Kona, why not come up with a Hawaiian twist on a fall favorite?

The hardest part: deciding what type of preparation seems most fitting, captures Hawaiian tradition, but also stays true to the seasonal goodness packed with the wholloping punch of health-packing nutrients of any real Paleo recipe!

A trip to the farmer’s market on Ali’i Drive in downtown Kona2 was just the ticket. Freshly picked pineapple, Japanese sweet potato, sweet onion from Waimea, and locally grown basil were amongst the goodies I encountered. And, while a bit on the starchier and sweeter side than I’d recommend for day-to-day dining, in context of preparing for a long endurance event, absolutely perfect.

Hearty, tasty and ideal for preparing the body’s fuel stores for a day of intense physical activity to come, my Blue Sweet Potato and Pineapple ‘Poke’ is both easy to prepare and easy to enjoy.

Paleoista’s Blue Sweet Potato and Pineapple ‘Poke’

A play on the local island favorite, ‘Poke,’ is a raw salad served as an appetizer in Hawaiian cuisine. This recipe will fill your boots and ensure you’re ready to race or train hard!

Ingredients

  • 2 lbs boiled blue sweet potatoes, cubed into 1” pieces and cooled
  • 1 sweet onion, chopped
  • 1 small pineapple, cored, peeled and cut into 1” cubes
  • 1 small lime, juiced
  • ¼ cup coconut oil, melted
  • ½ cup freshly chopped basil, plus a few leaves for garnish

Instructions

  1. Combine all ingredients in large bowl
  2. Stir to combine
  3. Chill for one hour before serving
  4. Garnish with basil leaves

References

1. Wikipedia. Wikimedia Foundation, n.d. Web. 07 Oct. 2015

2. //www.konafarmersmarket.com

Island Chicken

Chicken is one of the most versatile foods on The Paleo Diet menu. This summer island chicken is simple and easy to prepare and can be either baked or grilled. Be sure to use free range, organic chicken to ensure a healthy meal. Pair with a Paleo salad and fresh summer fruit for a delicious evening meal.

Ingredients

Serves 4

  • 1 whole chicken precut, or use cuts of your choice up to 2 pounds of meat
  • ½ fresh pineapple, skinned, cored and cut into 1 inch pieces
  • ½ fresh mango skinned, and cut into 1 inch pieces
  • Juice from one whole lemon
  • 2T extra virgin olive oil
  • ½ tsp cayenne


Directions

1. Wash chicken pieces. Skin can be removed or left on.

2. Place in shallow baking dish and set aside.

3. Combine remaining ingredients in blender and puree.

4. Coat chicken pieces with marinade, covering thoroughly

5. Cover with foil and bake in 375 degree oven for 45 minutes to 1 hour depending on density of chicken.

6. Optional: Meat can also be grilled on the barbecue.

7. Use medium heat, turning and basting throughout cooking process.

Lorrie Cordain, M.Ed., Co-Author of The Paleo Diet Cookbook

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