Tag Archives: hawaii

Tropical BBQ Sliders

As of late, there has been a cooking phenomenon of baking the King’s Hawaiian rolls with ham and cheese, roast beef and cheese, turkey and cheese, do I need to go on?  ..and quite frankly, I LOVE it!  I have tried them all and they are all delightful.

On that same note, stay with me…my oldest son has been on a Lilo & Stitch movie binge.  Every single night before bed, for the last 2 weeks, he requests this now somewhat old movie, at least compared to his 6-year-old self.  Fifteen days into it later, he randomly asked me if I could make “Hawaiian Sandwiches” for dinner.  Now, I wasn’t about to go buy a can of SPAM, so I got creative while thinking of those new, beloved baked sandwich recipes.  Below I give you another favorite that needs to be added to the Pinterest lineup of such.  You can make them for an appetizer, party, a dinner with a side of fries…  A super easy and fun recipe to enjoy with your whole family!

*You can use fresh pineapple, by all means, but for this I actually prefer the canned variety, as fresh is pretty tart and overpowering for this recipe.  That being said, my preferred brand is the new’er Libby’s Brand “Skinny” Pineapple…It is not canned in that heavy syrup, so it’s not cloyingly sweet.

The Starting Lineup

  • 12 ct package King’s Hawaiian Rolls
  • 1/3 cup of BBQ sauce (I prefer also the King’s Hawaiian original barbecue sauce)
  • 1 lb thinly sliced or shaved ham (I prefer honey or Black Forest from the deli)
  • 1 package swiss cheese (about 8 slices); Colby Jack is a good alternative too
  • Pineapple (about 6 slices or 1/2 cup segments)
  • 1/3 cup butter, melted
  • 1/4 teaspoon low-sodium soy sauce
  • 1/4 teaspoon (hefty fill) of ground ginger (i.e. McCormick brand)
  • 1/2 teaspoon garlic powder
  • 2 Tbsp shredded coconut 
  • **Optional: fresh jalapenos slices, for a savory-sweet-heat flavor

Preheat the oven to 350 degrees and lightly grease or non-stick spray a rimmed baking sheet or casserole dish.  Most recently, I used my Pyrex 8×11, but I have used a foil-lined & sprayed baking sheet when I made a double batch.

In medium microwave safe bowl, slowly melt your butter.   Whisk in the soy sauce, ground ginger, garlic powder and coconut.  Set aside.

With a large bread knife, halve the ENTIRE 12 (or 24) rolls horizontally, so that the rolls are still connected to each other and you have two “bread rectangles”; a bottom halve and a top half that will form your sandwich slider.

Place the bottom half of bread into your prepared bread and lay on half of the cheese, followed by the ham.  Next drizzle the BBQ sauce evenly overtop, followed by the pineapple and then the remaining cheese.  Place the other “bread rectangle” topper on top.

Whisk your butter mixture once more and evenly pour or brush overtop it all (don’t worry, it doesn’t get soggy).  **If using the  fresh jalapeno slices, I like to place 1 slice ON TOP of each roll (12 slices) and then pour on the butter mixture. 

Immediately transfer to your preheated oven, uncovered, for about 15 minutes, till the top will be a deep golden brown and the cheese is super melty.

Serve immediately and enjoy!  Maybe with a Mai-Tai or two?? 😉

TropicalBBQSliders

 

Hawaiian BBQ Pizza

Leftovers.  Yep, this insanely good pizza idea came from a remaining beer braised pork I made the other night.  My family, of course, loves pizza in any flavor so with what I already had on hand and a quick trip to the market for a fresh pineapple, dinner was good to go!!

Your average commercial ‘Hawaiin Pizza’ consists of ham/pineapple and marinara..but let’s change it up and make it BETTER!  Now I can’t say that in Hawaii they’re huge on southern BBQ but I know they’re big on pork!  This shredded pork is THE way to go.   …However, I’ll give you credit if you use chicken or cut up ham, I mean you just can’t mess this up!

The Starting Lineup

  • 1 recipe or store bought pizza dough (Pizza Dough | Railroad Wife)
  • 1-2 cup braised pork….chicken or ham would work too (Beer Braised Pork | Railroad Wife)
  • 6 strips bacon, cooked & crumbled
  • 1 cup BBQ sauce (I prefer thinner, ‘Texas Style’ Franklin Barbeque), plus more for a drizzle garnish.
  • 2 cups grated cheese (I.e. mozzarella, Jack, or cheddar blend)
  • 1 cup fresh cut pineapple
  • 1/3 cup thinly sliced red onion, soaked in ice water to remove some ‘bite’
  • 1 Tbsp extra virgin olive oil
  • Cilantro, chopped for garnish
  • Jalapeño, thinly sliced for garnish (optional..but you know I did!) 

Whether you bought dough from your local pizzeria, made your own in advance or even bought a Boboli premade crust..this WILL be good!  So now that the dough is in some form ‘ready’, let us prep the rest of our ingredients! 

 *One more assumption of mine, as you read above I am using some of my leftover Beer Braised Pork.  If you did not make that recipe or have any leftovers, here is where you will season and cook or grill your chicken.  Precooked and self-cubed ham would be fine too.

The bacon!!!   In a skillet, cook the always delicious bacon to your desired doneness..whether that be chewy or crispy.  I’m a crispy gal, but to each their own. 

 
As that bacon is frying away, let’s cut the onion.  This gives the pizza a nice bite, BUT since I don’t want the onion too overpowering, we soak!  Yep, after you thinly slice the purplish-red veggie, place the slices into a cool ice bath of water.  This will take the harshness out of the onion..also a great trick for sandwich making.  When ready to assemble, just pat dry with a paper towel.

 

Pineapple time!  Ok, this fruit can be quite intimidating.  I mean it almost hurts to just hold, let alone find the flesh.  ..but seriously, it cuts ridiculously easy and you’re done before you can even use a can opener.  I just cut into bite size pieces.  If you’re truly at a loss, watch a YouTube video…  

  

 

Well, that’s about it!  Your main toppings are done!  Veggies and fruit cut, meat/poultry cooked and bacon is done and crumbled….assembly time!

Preheat your oven to 400 degrees or to your dough’s package instructions.  While preheating, place your pizza stone OR a baking sheet in oven to warm as well.

If needed, roll out your dough..I like a bit of cornmeal under my crust for added texture.  Also, do a Tbsp layer of EVOO over the top of your crust. 

   Next, ladle a nice amount of your preferred bbq sauce and about 3/4th of your cheese. 

I then add the shredded pork, bacon, red onions and pineapple down..followed by the remaining grated cheese. 


Place your dough on a pizza stone (or your dough with parchment paper under it, on an UPSIDE-DOWN, large baking sheet).  Cook in your 400 degree oven for about 20 minutes or according to your premade dough directions.  
Garnish with some freshly chopped cilantro, an extra drizzle of BBQ sauce and perhaps some thinly sliced jalapeños.  Enjoy!! 

 

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