Craving some refreshing “Aloha” in your life?
When it comes to Hawaii and food, one cannot imagine a true, home-good meal without a touch of SPAM, macaroni salad, and a side of fresh pineapple (even though pineapple is NOT native to Hawaii and is really not grown much on the islands anymore – different story).
Typically, I’m not a fan of the processed pork-ish product, nor do I love macaroni salad.
I’m neutral on pineapple.
However, I am NOT impartial to this recipe: Sweet Potato Spam Pineapple Coconut Lime Skillet.

WOWZA. It’s beautiful. It’s decadent. It’s divine. It’s delicious.
Mashed sweet potato (I tried for Hawaiian sweet potato, but no luck at the market this time), skillet sautéed SPAM, a sweet, spicy, and zesty pineapple-hot pepper-lime salsa with lime toasted coconut, fresh cilantro and crema compose this tasty and tropical work of art.

Enjoy.

“Hawaii’s food is constantly evolving, it’s constantly changing. [ ] … it’s this big, warm hug that keeps bringing in new flavors and influences.”

At the same time, the “aloha” love of SPAM is not changing – one bit.

The true root of the island’s love for SPAM® products goes back to World War II, when the luncheon meat was served to GIs. By the end of the war, SPAM® products were adopted into local culture, with Fried SPAM® Classic and rice becoming a popular meal. The unique flavor quickly found its way into other Hawaiian cuisine, from SPAM® Fried Wontons to SPAM® Musubi, and SPAM® products became a fixture for breakfast, lunch and dinner. Today you’ll find SPAM® dishes served everywhere from convenience stores to restaurants, reflecting a demand that is unmatched by any place in the world.”

Kat Kinsman – Food and Wine

Sweet Potato Spam Pineapple Coconut Lime Skillet

2 large yellow sweet potatoes (or, Hawaiian sweet potatoes), cooked until super soft
3 Tbs. butter

1 Tbs. butter
1 12 oz. container Original SPAM, chopped

1 cup fresh pineapple (or canned), diced
1 serrano pepper, seeded and diced
1 jalapeño pepper, seeded and diced
juice and zest of 1/2 fresh lime
2 tsp. olive oil
sea salt and pepper

1/2 cup coarsely grated coconut (flakes)
juice of 1/2 lime
pinch of sugar

2 Tbs. table crema
fresh cilantro

Preheat the oven to 400 degrees.
Tightly wrap the sweet potatoes in foil and bake until super soft, about 2 hours (depending on the size of the taters).

Remove from the oven and mash with butter. Set aside.

Meanwhile, in a large skillet, heat 1 Tbs. butter and sauté the SPAM, stirring often, until crispy and crunchy. Caramelize.

While the SPAM is cooking, combine the pineapple, peppers, lime juice and zest, oil, and salt and pepper. Stir well. Set aside. (Marinating for 30 minutes-120 minutes [while taters are cooking] is ideal).

With the oven still at 400 degrees, toss the coconut flakes/chips in the lime juice and sugar. Toast, stirring constantly, on a baking sheet, until golden brown. WATCH with your eagle eyes, making sure these puppies don’t burn. You can do this in a skillet (leftover from the SPAM), if preferred. The goal is simply to “toast” with heat.

Plate with the mashed sweet potato and SPAM pieces, topped with spoonfuls of pineapple salsa, lime toasted coconut flakes, drizzles of table crema, and fresh cilantro.

Enjoy a Piña Colada or a Mai Tai alongside your skillet!