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Hot pineapple chutney is a sweet and spicy condiment that is perfect for serving with grilled meats, sandwiches, and even as a topping for baked goods. Here is a simple recipe for hot pineapple chutney that you can try at home:

Hot Pineapple Chutney is a fresh Pacific-style dish built around bright ingredients, simple prep, and the kind of light texture that works well as a side or warm-weather meal.

If you enjoy this kind of recipe, you may also want to try our nama salad or kokoda with shrimp.

Ingredients:

• 1 small pineapple, peeled, cored, and diced
• 1 small onion, finely chopped
• 1/2 cup of white vinegar
• 1/2 cup of brown sugar
• 1/2 cup of raisins
• 1 tablespoon of grated ginger
• 1 teaspoon of mustard seeds
• 1 teaspoon of ground cumin
• 1/2 teaspoon of ground cinnamon
• 1/4 teaspoon of cayenne pepper

Instructions:

1. In a large saucepan, combine the pineapple, onion, vinegar, brown sugar, raisins, ginger, mustard seeds, cumin, cinnamon, and cayenne pepper.
2. Bring the mixture to a boil over medium heat, then reduce the heat to low and simmer for about 45 minutes, or until the pineapple is very soft and the chutney has thickened.
3. Remove the saucepan from the heat and let the chutney cool for a few minutes. Then, ladle the chutney into sterilized jars and seal with a lid. Store the jars in the refrigerator for up to 3 months, or in the freezer for up to a year.

Serve the hot pineapple chutney with grilled meats, sandwiches, or as a topping for baked goods. Enjoy!

Helpful Tips

• Dress the salad close to serving time when possible.
• Keep the fresh ingredients cut evenly so the dish stays balanced.
• Taste before serving and adjust acidity or seasoning if needed.

FAQ

Can I make this ahead?
You can prep the ingredients ahead, but it is usually best to combine and dress them close to serving time.

Can I adjust the dressing?
Yes. Adjust the acid, sweetness, or seasoning to fit your taste.

Is this best as a side or a main?
It depends on the portion and ingredients, but it works well either way.

Nutrition Facts (per serving)

Nutrient	Amount per Serving
Calories	633 kcal
Fat	32.7 g
Saturated Fat	5.8 g
Carbohydrates	83.1 g
Protein	34.9 g
Sodium	1374.7 mg
Cholesterol	8.4 mg

Citrus marmalade is a delicious and tangy spread that is perfect for toast, scones, and other baked goods. It is also relatively easy to make at home with just a few ingredients. Here is a simple recipe for citrus marmalade that you can try at home:

Citrus Marmalade The Pacific Way is a fresh Pacific-style dish built around bright ingredients, simple prep, and the kind of light texture that works well as a side or warm-weather meal.

If you enjoy this kind of recipe, you may also want to try our nama salad or kokoda with shrimp.

Ingredients:

• 3 cups of thinly sliced citrus fruit (such as oranges, lemons, or grapefruits)
• 3 cups of water
• 4 cups of granulated sugar
• 1/4 cup of lemon juice

Instructions:

1. Wash and thinly slice the citrus fruit, removing any seeds.
2. In a large pot, combine the sliced fruit, water, and lemon juice. Bring the mixture to a boil over medium heat, then reduce the heat to low and simmer for about 45 minutes, or until the fruit is very soft.
3. Stir in the sugar and bring the mixture back to a boil, stirring constantly until the sugar has dissolved.
4. Increase the heat to high and bring the mixture to a rolling boil. Boil for about 20-30 minutes, or until the marmalade has reached the desired thickness. To test the thickness, place a small spoonful of the marmalade on a chilled plate and place it in the refrigerator for a few minutes. If the marmalade wrinkles when you push it with your finger, it is ready.
5. Remove the pot from the heat and let the marmalade cool for a few minutes. Then, ladle the marmalade into sterilized jars and seal with a lid. Store the jars in the refrigerator for up to 3 months, or in the freezer for up to a year.

Enjoy your homemade citrus marmalade!

Helpful Tips

• Dress the salad close to serving time when possible.
• Keep the fresh ingredients cut evenly so the dish stays balanced.
• Taste before serving and adjust acidity or seasoning if needed.

FAQ

Can I make this ahead?
You can prep the ingredients ahead, but it is usually best to combine and dress them close to serving time.

Can I adjust the dressing?
Yes. Adjust the acid, sweetness, or seasoning to fit your taste.

Is this best as a side or a main?
It depends on the portion and ingredients, but it works well either way.

Nutrition Facts (per serving)

Nutrient	Amount per Serving
Calories	1437 kcal
Fat	27.1 g
Saturated Fat	4.2 g
Carbohydrates	278.8 g
Protein	37.6 g
Sodium	1252 mg
Cholesterol	64.8 mg

Banana Peanut Lamb Casserole is a practical home-style recipe with straightforward ingredients and a flavorful finish that works well for family meals.

If you enjoy this kind of recipe, you may also want to try our chicken curry or island style beef curry.

Ingredients:

• 2 tablespoons oil
• 1 pound lamb, cut into bite-sized pieces
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon paprika
• 1 cup beef broth
• 1 cup diced tomatoes
• 2 medium bananas, sliced
• 1/2 cup crunchy peanut butter
• 1/4 cup chopped fresh cilantro

Instructions:

1. Heat the oil in a large skillet over medium heat.
2. Add the lamb to the skillet and cook until it is browned on all sides.
3. Add the onion, garlic, cumin, coriander, cinnamon, ginger, turmeric, and paprika to the skillet and cook for 2-3 minutes or until the onion is translucent.
4. Add the beef broth, tomatoes, and sliced bananas to the skillet and stir to combine.
5. Bring the mixture to a boil, then reduce the heat to low and simmer for 20-25 minutes or until the lamb is tender.
6. Stir in the peanut butter and cilantro.
7. Preheat the oven to 350°F.
8. Transfer the lamb mixture to a casserole dish.
9. Bake the casserole for 20-25 minutes or until it is heated through.
10. Serve hot with rice or bread. Enjoy

Helpful Tips

• Taste and adjust the seasoning before serving.
• Use enough cooking time for the main ingredient to reach the right texture.
• Serve with rice, vegetables, or another simple side to round out the meal.

FAQ

Can I make this ahead?
Yes. Many savory dishes hold up well and can be reheated or served later.

How should I serve it?
Serve it with a simple side that matches the style of the dish.

Can I adjust the seasoning?
Yes. Taste near the end and adjust salt, spice, or acidity to suit your preference.

Nutrition Facts (per serving)

Nutrient	Amount per Serving
Calories	322 kcal
Fat	57.7 g
Saturated Fat	10.4 g
Carbohydrates	61.7 g
Protein	48.6 g
Sodium	1145.8 mg
Cholesterol	105.5 mg

Fiji Indian Recipe Upgrade

Idly is a soft steamed rice cake made from fermented rice and urad dal batter. This upgraded version keeps the process practical for home cooks while giving readers clearer steps, serving ideas, and links into related island-style breakfast and snack recipes.

By Pacific Island Recipe · Updated April 26, 2026

Start here

Idly is a soft steamed rice cake made from fermented rice and urad dal batter. This upgraded version keeps the process practical for home cooks while giving readers clearer steps, serving ideas, and links into related island-style breakfast and snack recipes.

Try next:

Want more Pacific recipes?

Subscribe for new island dishes, desserts, and weeknight ideas as they publish.

Get island recipes by email

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Ingredients

• 2 cups idly rice or parboiled rice
• 1 cup urad dal
• 1/2 teaspoon fenugreek seeds
• Water, as needed for soaking and grinding
• 1 teaspoon salt, or to taste
• Oil, for greasing the molds

Steps

1. Rinse the rice and urad dal separately, then soak with the fenugreek seeds for several hours.
2. Grind the dal until smooth and fluffy, then grind the rice to a slightly coarse batter.
3. Combine the batters, add salt, and mix well.
4. Cover and ferment until the batter rises and looks airy.
5. Grease idly molds and spoon batter into each cup.
6. Steam until the idly are set and springy.
7. Rest briefly, remove from the molds, and serve warm with chutney or sambar.

Nutrition

This page includes a per-serving nutrition table below the main content so readers can scan calories, macros, and key nutrition details without leaving the recipe.

Tips And Substitutions

Helpful tips

• Fermentation is the key to soft idly, so give the batter enough time to rise and turn lightly airy.
• Grease the idly molds lightly so the cakes release cleanly.
• Steam gently and avoid overcooking, which can make idly dry.

Substitutions and variations

• Use idly rice if available, or a short-grain parboiled rice as the nearest substitute.
• Serve with coconut chutney, tomato chutney, sambar, or a mild curry.
• Leftover idly can be pan-fried with spices for a quick snack.

Serve It With

These recipes pair naturally with this page and give readers a better path into the rest of the archive.

FAQ

Why did my idly turn dense?

The batter may not have fermented enough, or it may have been too thick before steaming.

Can I make idly batter ahead?

Yes. Fermented batter can be refrigerated and steamed in batches over the next few days.

What should I serve with idly?

Coconut chutney, sambar, tomato chutney, or a light curry all work well.

About This Version

This page reflects the South Indian and Fiji Indian home-cooking path into the site's broader Pacific recipe archive.

More Fiji Indian Recipes

Use these hand-picked links to browse the site by ingredient, meal type, and regional cooking style.

Nutrition Facts (per serving)

Nutrient	Amount per Serving
Calories	548 kcal
Fat	7.7 g
Saturated Fat	3.2 g
Carbohydrates	102.3 g
Protein	18.7 g
Sodium	725.1 mg
Cholesterol	15 mg

Pacific Island Recipe Upgrade

Devilled eggs are not uniquely Pacific, but the page has useful search position and can work as a snack or party-food bridge into island sides and picnic-style dishes. The upgrade makes that role clearer and improves the recipe layout.

By Pacific Island Recipe · Updated April 24, 2026

Start here

Devilled eggs are not uniquely Pacific, but the page has useful search position and can work as a snack or party-food bridge into island sides and picnic-style dishes. The upgrade makes that role clearer and improves the recipe layout.

Try next:

Want more Pacific recipes?

Subscribe for new island dishes, desserts, and weeknight ideas as they publish.

Get island recipes by email

New Pacific recipes, island desserts, and practical home-cooking ideas straight to your inbox.

Email Address

Subscribe

Ingredients

• 6 large eggs
• 2 tablespoons mayonnaise
• 1 teaspoon Dijon mustard
• 1 teaspoon vinegar
• Salt and pepper to taste
• Paprika for garnish (optional)
• Chopped fresh herbs for garnish (optional)

Steps

1. Meanwhile, fill a bowl with ice water. Once the eggs are done cooking, carefully transfer them to the bowl of ice water and let them sit for at least 5 minutes.
2. Peel the eggs and cut them in half lengthwise. Remove the yolks and place them in a small bowl. Arrange the egg whites on a plate.
3. Mash the yolks with a fork and stir in the mayonnaise, Dijon mustard, vinegar, and salt and pepper until well combined.
4. Spoon or pipe the yolk mixture into the egg whites. Garnish the devilled eggs with paprika and chopped fresh herbs if desired.
5. Enjoy your devilled eggs!

Nutrition

This page includes a per-serving nutrition table below the main content so readers can scan calories, macros, and key nutrition details without leaving the recipe.

Tips And Substitutions

Helpful tips

• Read the full method once before cooking so the timing and texture make sense.
• Taste and adjust salt, acidity, coconut richness, or heat near the end instead of at the start.
• Serve the dish while the main texture is still at its best, especially for seafood, greens, and coconut sauces.

Substitutions and variations

• Use the closest fresh local ingredient when the exact island ingredient is difficult to find.
• Coconut milk can usually be made richer with coconut cream or lighter with a little water.
• Keep chilli optional when cooking for a mixed table, then serve extra heat on the side.

Serve It With

These recipes pair naturally with this page and give readers a better path into the rest of the archive.

Grilled Mahimahi

Grill mahimahi with simple seasoning for a Pacific-style fish dinner with serving ideas and seafood pairings.

View recipe

FAQ

Can I make this recipe ahead?

You can usually prep the ingredients ahead, but the final cooking or dressing step is best done close to serving.

What should I serve with it?

Rice, root crops, coconut sides, seafood, salads, or another Pacific recipe from the cluster links all work well.

Can I adjust the coconut flavor?

Yes. Use coconut cream for a richer finish or a lighter coconut milk when you want the dish less heavy.

About This Version

This page was selected for a revenue upgrade because Search Console already showed reader demand, so the layout now gives visitors a stronger recipe path and better links into related Pacific dishes.

More Island-Style Sides And Snacks

Use these hand-picked links to browse the site by ingredient, meal type, and regional cooking style.

Nutrition Facts (per serving)

Nutrient	Amount per Serving
Calories	143 kcal
Fat	8.2 g
Saturated Fat	2.2 g
Carbohydrates	13.2 g
Protein	9.2 g
Sodium	224 mg
Cholesterol	187.8 mg

Tropical dressed crab is a refreshing and flavorful dish that is perfect for a summertime barbecue or potluck. It is made with fresh crab meat, a variety of tropical fruits, and a homemade dressing. Here is a recipe for you to try:

Tropical Dressed Crab is a Pacific-style seafood dish with fresh flavor, simple preparation, and a lighter feel that works well for island-inspired meals.

If you enjoy this kind of recipe, you may also want to try our kokoda marinated fish recipe or nama salad.

Ingredients:

• 1 pound fresh crab meat
• 1 small mango, diced
• 1 small papaya, diced
• 1 small avocado, diced
• 1 small red onion, finely diced
• 1 small jalapeno pepper, finely diced (optional)
• 1/2 cup fresh cilantro, finely chopped
• 1/4 cup fresh lime juice
• 1/4 cup olive oil
• 1 clove garlic, minced
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the crab meat, mango, papaya, avocado, red onion, jalapeno pepper (if using), and cilantro.
2. In a small bowl, whisk together the lime juice, olive oil, and garlic until well combined. Season the dressing with salt and pepper to taste.
3. Drizzle the dressing over the crab mixture and toss to coat.
4. Serve the tropical dressed crab immediately, garnished with additional cilantro if desired.

Enjoy your tropical dressed crab!

Helpful Tips

• Use the freshest seafood you can get for the best flavor.
• Do not overcook the seafood or it can turn firm too quickly.
• Serve with simple sides so the main flavor stays clear.

FAQ

Can I use a different seafood?
Usually yes, as long as the cooking time is adjusted for the ingredient you use.

How do I avoid overcooking it?
Watch the texture closely and stop cooking as soon as the seafood is just done.

What should I serve with it?
Simple rice, vegetables, or a fresh side dish usually work well.

Nutrition Facts (per serving)

Nutrient	Amount per Serving
Calories	527 kcal
Fat	30 g
Saturated Fat	6.7 g
Carbohydrates	117.3 g
Protein	46.9 g
Sodium	2413.2 mg
Cholesterol	3.2 mg

Sunset salad is a colorful and refreshing dish that is perfect for a summertime barbecue or potluck. It is made with a variety of fresh vegetables and a homemade vinaigrette dressing. Here is a recipe for you to try:

Sunset Salad (The Pacific Island Way) is a fresh Pacific-style dish built around bright ingredients, simple prep, and the kind of light texture that works well as a side or warm-weather meal.

If you enjoy this kind of recipe, you may also want to try our nama salad or kokoda with shrimp.

Ingredients:

• 4 cups mixed greens (such as romaine, arugula, and spinach)
• 1 cup cherry tomatoes, halved
• 1 small red onion, thinly sliced
• 1 small red bell pepper, thinly sliced
• 1 small yellow bell pepper, thinly sliced
• 1 small orange bell pepper, thinly sliced
• 1/2 cup crumbled feta cheese
• 1/2 cup toasted sunflower seeds

For the vinaigrette:

• 1/4 cup olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon honey
• 1 clove garlic, minced
• 1/2 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

1. In a small bowl, whisk together the olive oil, red wine vinegar, honey, garlic, and Dijon mustard until well combined. Season the vinaigrette with salt and pepper to taste.
2. In a large bowl, combine the mixed greens, cherry tomatoes, red onion, bell peppers, feta cheese, and sunflower seeds.
3. Drizzle the vinaigrette over the salad and toss to coat.
4. Serve the salad immediately, garnished with additional crumbled feta cheese and sunflower seeds if desired.

Enjoy your Sunset salad!

Helpful Tips

• Dress the salad close to serving time when possible.
• Keep the fresh ingredients cut evenly so the dish stays balanced.
• Taste before serving and adjust acidity or seasoning if needed.

FAQ

Can I make this ahead?
You can prep the ingredients ahead, but it is usually best to combine and dress them close to serving time.

Can I adjust the dressing?
Yes. Adjust the acid, sweetness, or seasoning to fit your taste.

Is this best as a side or a main?
It depends on the portion and ingredients, but it works well either way.

Nutrition Facts (per serving)

Nutrient	Amount per Serving
Calories	279 kcal
Fat	42.9 g
Saturated Fat	7.4 g
Carbohydrates	54.2 g
Protein	25.7 g
Sodium	2597 mg
Cholesterol	37 mg

Herb-scented tomato soup is a comforting and flavorful dish that is perfect for a cold day. It is made with ripe tomatoes, fresh herbs, and a variety of seasonings and vegetables. Here is a recipe for you to try:

Herb-scented Tomato Soup is a simple soup recipe with straightforward ingredients and a comforting, home-style method that fits everyday cooking.

If you enjoy this kind of recipe, you may also want to try our coconut fish soup or shellfish soup.

Ingredients:

• 2 tablespoons olive oil
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 2 cups ripe tomatoes, diced
• 2 cups chicken or vegetable broth
• 1/2 cup heavy cream
• 1/4 cup fresh basil, finely chopped
• 1/4 cup fresh parsley, finely chopped
• 1/4 cup fresh thyme, finely chopped
• Salt and pepper to taste
• Grated Parmesan cheese for garnish (optional)

Instructions:

1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion and garlic and sauté until the vegetables are soft, about 5 minutes.
2. Add the tomatoes, chicken or vegetable broth, and heavy cream to the pot and bring to a boil. Reduce the heat to a simmer and add the basil, parsley, and thyme.
3. Simmer the soup for an additional 10-15 minutes, until the flavors have melded together.
4. Using an immersion blender or regular blender, puree the soup until smooth. Season the soup with salt and pepper to taste.
5. Serve the soup hot, garnished with grated Parmesan cheese if desired.

Enjoy your herb-scented tomato soup!

Helpful Tips

• Let the flavors simmer long enough to come together.
• Taste near the end and adjust the seasoning before serving.
• Serve with a simple side if you want a fuller meal.

FAQ

Can I make this soup ahead?
Yes. Soups often reheat well and can taste even better after resting.

How do I adjust the thickness?
Add more liquid for a lighter soup or simmer longer for a thicker finish.

What goes well with it?
Bread, rice, or a simple salad can pair well depending on the soup.

Nutrition Facts (per serving)

Nutrient	Amount per Serving
Calories	217 kcal
Fat	29.2 g
Saturated Fat	11.9 g
Carbohydrates	74.1 g
Protein	49.4 g
Sodium	1128 mg
Cholesterol	164.2 mg

Watermelon and seafood mousse is a refreshing and light summertime dish that is perfect for a warm day. It combines the sweet and juicy flavors of watermelon with the richness of seafood to create a unique and delicious mousse. Here is a recipe for you to try:

Watermelon and Seafood Mousse is a Pacific-style seafood dish with fresh flavor, simple preparation, and a lighter feel that works well for island-inspired meals.

If you enjoy this kind of recipe, you may also want to try our kokoda marinated fish recipe or nama salad.

Ingredients:

• 2 cups watermelon, diced
• 8 ounces cooked seafood (such as lobster, shrimp, or crabmeat), diced
• 1/2 cup heavy cream
• 1/4 cup mayonnaise
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• Salt and pepper to taste
• Chopped fresh herbs for garnish (such as parsley or chives)

Instructions:

1. In a blender or food processor, puree the watermelon until smooth. Transfer the puree to a bowl and set aside.
2. In the same blender or food processor, pulse the seafood until it is finely chopped. Transfer the seafood to a separate bowl.
3. In a small bowl, whisk together the heavy cream, mayonnaise, lemon juice, and Dijon mustard until well combined.
4. Gently fold the watermelon puree and seafood into the cream mixture until well combined. Season the mousse with salt and pepper to taste.
5. Transfer the mousse to a serving dish and garnish with chopped fresh herbs. Cover and refrigerate until chilled, at least 2 hours or up to overnight.
6. Serve the mousse chilled, with crackers or toasted bread on the side.

Enjoy your watermelon and seafood mousse!

Helpful Tips

• Use the freshest seafood you can get for the best flavor.
• Do not overcook the seafood or it can turn firm too quickly.
• Serve with simple sides so the main flavor stays clear.

FAQ

Can I use a different seafood?
Usually yes, as long as the cooking time is adjusted for the ingredient you use.

How do I avoid overcooking it?
Watch the texture closely and stop cooking as soon as the seafood is just done.

What should I serve with it?
Simple rice, vegetables, or a fresh side dish usually work well.

Nutrition Facts (per serving)

Nutrient	Amount per Serving
Calories	804 kcal
Fat	57 g
Saturated Fat	20.6 g
Carbohydrates	81.8 g
Protein	44 g
Sodium	2092.7 mg
Cholesterol	38.8 mg

Butternut Squash Soup is a simple soup recipe with straightforward ingredients and a comforting, home-style method that fits everyday cooking.

If you enjoy this kind of recipe, you may also want to try our coconut fish soup or shellfish soup.

Ingredients:

• 1 large butternut squash, peeled, seeded, and diced
• 1 tablespoon olive oil
• 1 medium onion, finely diced
• 2 cloves garlic, minced
• 4 cups chicken or vegetable broth
• 1/2 cup heavy cream
• Salt and pepper to taste
• Optional garnishes: chopped fresh herbs, croutons, grated Parmesan cheese

Instructions:

1. Preheat the oven to 400°F (200°C). Spread the diced butternut squash on a baking sheet and drizzle with the olive oil. Roast for 30 minutes, or until the squash is tender.
2. In a large pot, heat a little bit of oil over medium heat. Add the onion and garlic and sauté until the onion is translucent, about 5 minutes.
3. Add the roasted butternut squash and broth to the pot. Bring to a boil, then reduce the heat to low and simmer for 20 minutes.
4. Using an immersion blender, blend the soup until it is smooth. Alternatively, you can let the soup cool slightly and blend it in a blender or food processor.
5. Stir in the heavy cream and season with salt and pepper to taste.
6. Serve the soup hot, garnished with your choice of herbs, croutons, or grated Parmesan cheese. Enjoy!

Helpful Tips

• Let the flavors simmer long enough to come together.
• Taste near the end and adjust the seasoning before serving.
• Serve with a simple side if you want a fuller meal.

FAQ

Can I make this soup ahead?
Yes. Soups often reheat well and can taste even better after resting.

How do I adjust the thickness?
Add more liquid for a lighter soup or simmer longer for a thicker finish.

What goes well with it?
Bread, rice, or a simple salad can pair well depending on the soup.

Nutrition Facts (per serving)

Nutrient	Amount per Serving
Calories	195 kcal
Fat	36 g
Saturated Fat	13.8 g
Carbohydrates	37.6 g
Protein	63.1 g
Sodium	850.8 mg
Cholesterol	262.2 mg