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Top 5 favorite must-have Hawaii foods: HAWAII Magazine Facebook poll results


No. 3 (tie


Barely 2 percent of the world’s pineapple crop is still grown in Hawaii—once the world’s pineapple-producing capital. But a plate of ice-cold, freshly sliced pineapple is still a popular gotta-have treat. Introduced to the Islands in 1813, pineapple grew into one of Hawaii’s largest exported crops in the early 1900s after significant land investments by Del Monte and Hawaiian Pineapple Co. (today known as Dole Food Co.). Hawaii pineapple production declined in the 1980s as Dole and Del Monte relocated much of their acreage elsewhere in the world, primarily due to high U.S. labor and land costs. Dole closed down the entirety of its Lanai pineapple operations in 1992, while Del Monte harvested its final Hawaii crop in 2008.


Poke— pronounced “poh-keh”—is the Hawaiian word for the action of slicing, or cutting crosswise into pieces. The fish dish, most commonly made with raw ahi (tuna), cut into cubes and seasoned with ingredients such as soy sauce, Hawaiian sea salt and sesame oil.  Poke is further accented with limu (seaweed), crushed nuts, green onion and other ingredients. Early Hawaiians reportedly favored a mix fish, salt, seaweed and chopped kukui nuts (inamona). Later recipes mixed in onions and, sometimes, tomatoes. These days, you’ll find a wide selection — tako (octopus) with ginger and garlic to tofu in shoyu with watercress and tomato — at Hawaii fish markets.. You can also find poke at grocery stores and in various restaurants.

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