{"id":31990,"date":"2014-05-26T22:36:24","date_gmt":"2014-05-27T02:36:24","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=31990"},"modified":"2014-05-26T23:12:31","modified_gmt":"2014-05-27T03:12:31","slug":"hawaiian-jam%e3%83%8f%e3%83%af%e3%82%a4%e3%82%a2%e3%83%b3%e3%82%b8%e3%83%a3%e3%83%a0","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=31990&lang=en","title":{"rendered":"Hawaiian Jam
\u30cf\u30ef\u30a4\u30a2\u30f3\u30b8\u30e3\u30e0"},"content":{"rendered":"

\"61\"<\/a><\/p>\n

Hawaiian Jam<\/strong><\/p>\n

At the co-op cafe in Anoka they had pineapple jam on a toast as a special on their breakfast menu the day when we visited them a few months ago.<\/p>\n

We liked it so much that I decided to try re-creating it myself.<\/p>\n

My version may look chutney more than jam, but either way it’s delicious!<\/p>\n

The pineapple and bacon combo is definitely a winner!<\/p>\n

Again, you don’t need a lot of bacon, though. Just a little bit to get the flavor.<\/p>\n

This unexpected fruity and savory jam will make your next breakfast fun and special, and hopefully will make you feel as if you were on a tropical island!<\/p>\n

I know Hawaii is calling us… to come back…<\/p>\n

(we were married in Hawaii!)<\/p>\n

\"67\"<\/a><\/p>\n

Hawaiian Chutney<\/p>\n

1 slice bacon, cut into small pieces
\n1 shallot, chopped
\n1\/2 pineapple, cut into small pieces
\n5 tablespoons sugar
\n1\/4 cup parsley<\/p>\n

1. Cook bacon in a pan.
\n2. Add shallot and continue to cook.
\n3. Add pineapple and sugar, and continue to cook for 20~30 minutes, until the pineapple become almost translucent.
\n4. Add parsley. Mix well.\n<\/p><\/div>\n

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Hawaiian Jam At the co-op cafe in Anoka they had pineapple jam on a toast as a special on their breakfast menu the day when we visited them a few months ago. We liked it so much that I decided to try re-creating it myself. My version may look chutney more than jam, but either […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[13,8],"tags":[],"class_list":["post-31990","post","type-post","status-publish","format-standard","hentry","category-bread","category-breakfast"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/31990","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=31990"}],"version-history":[{"count":39,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/31990\/revisions"}],"predecessor-version":[{"id":32045,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/31990\/revisions\/32045"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=31990"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=31990"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=31990"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}