What gives this meal its special zest is the “opposites attract” marriage of pineapple and pork. First, the fruit salad uses orange, mango and pineapple combined with a sweet onion and a light mint-ginger vinaigrette. Then, we’ve added pancetta. Pair the salad with grilled mahi-mahi, a little chile and lime, and this becomes a meal worthy of the Big Island.
If you want to go truly tropical, serve a scoop of Kona coffee ice cream drizzled with bittersweet chocolate sauce and garnished with macadamia nuts. Or keep it simple with what’s in the freezer. Either way, the end result will be good.