At the The Royal Hawaiian’s Mai Tai Bar, the Smokin’ Mai Tai features a smoke infusion and caramelized pineapple chunks. Visitors to the oceanfront setting relax to the sounds of tropical music and live local entertainment at sunset.
On the stunning northern coast of Kauai, guests of the St. Regis Resort Princeville enjoy a delicate dessert made with thinly-sliced pineapple that's filled with white chocolate and panna cotta made from local Koloa Rum. The Hala Kahiki dish gets a cooling kick from a portion of handcrafted raspberry sorbet that benefits from a touch of sherry vinegar.
Guests looking to relax at the top-rated Four Seasons Resort Lanai at Manele Bay unwind with the inventive Smoky Thrill cocktail. Local kiawe (mesquite) wood is used to smoke fresh pineapple, which is then muddled with caramelized calamansi limes and Lehua Honey syrup. Old Lâhainâ Spiced Rum is added, and the concoction is shaken then poured into a Bordeaux glass. A floater of Sammy’s Red Head Beach Bar Rum is added, and the drink is completed with a pineapple garnish.
The Fairmont Orchid’s award-winning, open-air restaurant serves innovative, locally-inspired cuisine. The macadamia nut-crusted wild boar chop entree is served with Molokai sweet potatoes, pineapple salsa in an ulu (breadfruit) cup, and a smoked pineapple ponzu sauce.
Named after the brief but awe-inspiring daily sunset on the Kohala Coast, the Malolo Lounge at Hilton Waikoloa Village’s 180-Seconds cocktail features four rums, zesty pineapple and other fruit juices. The bar’s signature cocktails are island-inspired twists on the classics, using fresh, local ingredients and house-made syrups and juices.
One of the state's most decorated culinary masterminds, chef Mavro produces rosemary Hawaiian pineapple and semifreddo at his namesake restaurant in Honolulu. He marinates fresh pineapple in rosemary, then cooks it slowly in the oven at 200 degrees. In addition to delicate portions of homemade coconut milk sorbet and Szechuan peppercorn semifreddo, the dessert features macadamia nut crumbs, candied rosemary sprig and sauce of guava kanten.