Classic Ahi Poke (no need seaweed)
Combine all ingredients and mix well. Refrigerate for an hour, or until ready to serve.
As we say in Hawaii: “Have?” or “No have”. If you “no have” seaweed, don’t worry. Hopefully, this poke will still satisfy until you come back.
*Always use caution handling hot peppers, best not to touch cut peppers, or use cooking gloves.
Instructions: To make the topping: gently melt butter, brown sugar and pineapple in a skillet for just one minute, then cool. Once cool, break the pineapple slices into small chunks. Insert muffin liners into your tins, spooning 2 teaspoons of the butter/sugar/pineapple mixture into each liner (preheat oven to 350°F.) To make the batter: sift together flour, baking powder, and salt. In another bowl, beat together butter with sugar, eggs, vanilla and pineapple juice. Add the flour half at a time, stirring until well blended. To bake it: Spoon batter into muffin tins, filling about 1/2 full. Bake for 15 minutes or until golden. Cool cakes before turning them over, then carefully peel the liner off. Garnish with a halved maraschino or candied cherry (optional). Serve warm. Makes about 24.
We were outed by the big glossy travel magazine ISLANDS. We beat out our famous neighbors Kailua and Lanikai. Heck, we beat out the Bahamas, the Caribbean’s, BVIs, Puerto Rico, the rest of Hawaii. Actually, we beat out the entire world.
Fortunately for us, nothing has changed.