Hawaiian Salmon and Luau Rice

I know I’m not alone in this, I am so tired of winter? I want sunshine and warmth and ocean breezes. So, tonight’s menu is going to take me in spirit where my body is not. I am making up some Hawaiian Salmon and Luau Rice.


Cut a fresh pineapple in half and remove the core. Place a salmon filet between two pineapple halves and tie with kitchen string. Let marinate between the two pineapples overnight.


Place the pineapple wrapped salmon in a 425°F oven and bake for 20 – 25 minutes.

Place some rice, chicken broth, and sea salt in a medium saucepan. Bring to a boil. Reduce the heat and simmer for 20 minutes. Remove from heat when all water is absorbed.

Melt coconut oil in skillet. Add diced onions, minced garlic, and minced ginger in the pan and cook until aromatic. I add sliced ham and cook until lightly browned. If you want to be true to Hawaiian culture replace the ham with spam.


Take the salmon out of the oven and remove it from the pineapple. Place on plate with rice. Garnish both with toasted crushed macadamia nuts, coconut, and green onion.


Now mix yourself a Mai Tai, close your eyes and imagine you are sitting on the lanai with the ocean breeze blowing and the sun shining down on your face and enjoy your dinner. – Ella

Hawaiian Salmon & Luau Rice

  • Servings: 4
  • Difficulty: easy
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• 4 salmon fillets
• 1 pineapple
• 1 cup Arborio rice
• 2 cups chicken broth
• 1/4 teaspoon sea salt
• 1 tablespoon coconut oil
• 1/2 cup onion, chopped
• 1 teaspoon ginger, freshly grated ginger
• 2 garlic cloves, chopped
• 1/2 cup ham, sliced thinly
• 1 cup fresh pineapple, chopped
• 2 tablespoons green onions, chopped
• Macadamia nuts, crushed and toasted


  1. Add rice, chicken broth, and salt to a pan and bring to a boil. Reduce heat to low, stir once then cover for 20 minutes.
  2. Melt coconut oil in skillet. Add onions, garlic, and ginger in the pan and cook until aromatic. Add the ham and cook quickly until lightly golden.
  3. Add the rice and mix quickly until all the rice is covered evenly with the coconut oil and seasoning. Add the pineapple, green onions, and toasted coconut back into the pan and continue stirring quickly, just until warmed. Reserve some toasted coconut for garnishing.
  4. Place the salmon and rice on a plate and garnish with toasted crushed macadamia nuts and green onions.


Author: Ella

Just a girl who loves to cook farm-to-fork foods living the dream!

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