Serves 4 as an appetizer or 2 as a main with rice
Prep time: 15 minutes | Grill time: 10 minutes
What You’ll Need:
- 1 can Spam (classic or low-sodium), cut into 1-inch cubes
- 1 ripe pineapple, cut into 1-inch chunks (save the juice!)
- 1 red bell pepper, cut into chunks (optional, for color)
- 1 small red onion, cut into chunks (optional)
- Wooden skewers (soaked in water 30 minutes) or metal ones
Koromā’s Polynesian Glaze:
- ½ cup pineapple juice
- ¼ cup soy sauce (or coconut aminos if you’re watching the salt)
- 2 tablespoons brown sugar or island honey
- 1 tablespoon ketchup or mashed ripe tomato
- 1 tablespoon lime juice or coconut vinegar
- 1 teaspoon fresh grated ginger
- 1 garlic clove, finely chopped
- 1 tablespoon cornstarch + 2 tablespoons water (for thickening)
- Optional Boralani kick: pinch of dried chili or fresh lemongrass
How We Do It at the Bar:
- Make the glaze: In a small pot, stir together pineapple juice, soy sauce, sugar, ketchup, lime juice, ginger, and garlic. Let it simmer gently for 5 minutes. Mix the cornstarch slurry and cook another 2–3 minutes until it thickens nicely. Set half aside for dipping.
- Build the skewers: Thread Spam, pineapple, pepper, and onion pieces alternately. Brush generously with the warm glaze.
- Grill hot: Over medium-high heat (beach fire or backyard grill), cook 8–10 minutes, turning often and basting each time. You want those beautiful caramelized edges on the Spam and juicy grill marks on the pineapple.
- Serve with pride: Pile on a platter, drizzle with extra glaze, and scatter chopped green onions or toasted coconut flakes. Best with coconut rice, cold Boralani lager, or a fresh limeade.
Island Tips from the Koromā Kitchen:
- For a true Boralani twist, add chunks of mango or papaya when they’re in season.
- Watching sodium? Give the Spam a quick rinse under fresh water before cubing.
- Leftovers (if any!) chop up nicely into fried rice the next day.
Come by the Koromā Bar any afternoon when the trade winds pick up — these skewers pair perfectly with a sunset and a cool drink and a story from Uncle Tui about the old supply ships.
