Maui Newsletter: July 2021

New Twists on Old Favorites

New Twists on Old Favorites

New Twists on Old Favorites

As we make our way further into the summer months and see the relaxation of more Covid oriented health restrictions, we often hear the phrase “we’re going back to normal.” However, instead of going back, we see opportunities to take it a step further, and actually move forward. As we begin to enjoy our favorite Maui experiences again, we’ve also noticed a few new creative ways to appreciate our small island. Here are some examples…

1) Exploring various parts of Maui, but in a way that you can fully enjoy it. We did a little research and found Valley Isle Excursions ( provides a high end, small, comfy-van tour. The guides provide excellent cultural information and it’s a great way to take a few extra cars off the roads.

2) Taking outdoor dining to the next level. Although Maui has always been known for some amazing outdoor and open-air restaurants, many of our establishments have had the luxury of offering additional outdoor dining options to accommodate distanced seating. This trend continued with the addition of a few new choices here in Ka’anapali. We now have Waicoco (at Westin Ka’anapali), Hui Hui (at Ka’anapali Beach Hotel), and a new version of an old favorite, Longhi’s which is set to open later this summer!

3) And one of our favorites: a nice leisurely walk to enjoy that ocean view! Whether it’s the easy to access, five-mile Ka’anapali Beach Walk or heading north to the cliffside Kapalua Coastal Trail, the options for taking the scenic route on foot won’t disappoint. Plus, it’s great to enjoy the beauty of our island in real time, rather than watching it whiz by.

Oh, and speaking of new twists on old favorites, here’s a recipe for Slow Cooker Braised Hawaiian Chicken Pineapple Tacos!

Kaanapali Luxury Living Maui Newsletter July Market 2021
Kaanapali Luxury Living Maui Newsletter July Market 2021

Slow Cooker Braised Hawaiian Pineapple Chicken Tacos

Weeknight style Slow Cooker Braised Hawaiian Pineapple Chicken Tacos…with spicy Yum Yum Sauce and crunchy slaw. Because loaded tacos are just better. Shredded chicken in a sweet, spicy, and tangy Hawaiian style Hula sauce stuffed into warmed tortillas to make the best saucy tacos. All made in the slow cooker (along with instant pot and stove-top variations). Serve each taco with a creamy, spicy yum yum sauce, and a crunchy Asian inspired sesame slaw. This perfect weeknight dinner comes together in no time, and is so delicious too!

Prep Time: 15 MINUTES

Cook Time: 4 HOURS

Total Time: 4 HOURS 15 MINUTES

  • 2 pounds boneless skinless chicken breast, thighs, or a pork shoulder/butt
  • 1/2 cup pineapple juice
  • 1/2 cup low sodium soy sauce
  • 1/3 cup honey
  • 2 tablespoons rice vinegar
  • 2 tablespoons organic ketchup
  • 6 cloves garlic, finely chopped or grated
  • 2 teaspoons ground ginger
  • 1-2 tablespoons sambal oelek
  • 2 cups fresh pineapple chunks (or 1 can pineapple chunks)
  • 3-4 tablespoons Gochujang (Korean chili paste)
  • 1/4 cup plain Greek yogurt, sour cream, or olive oil mayo
  • juice from 1 lime
  • 3 cups shredded cabbage
  • 1/2 cup fresh cilantro, roughly chopped
  • 1 jalapeño, seeded and chopped
  • warmed tortillas, crunchy Asian noodles and toasted sesame seeds, for serving
New Twists on Old Favorites

1. In the bowl of your slow cooker, combine the chicken, pineapple juice, soy sauce, honey, rice vinegar, ketchup, garlic, ginger, sambal oelek, and 1 cup pineapple chunks. Cover and cook on LOW for 6 hours or on HIGH for 3-4 hours. Once done cooking, switch the slow cooker to high. Cook, uncovered for 30 minutes, to thicken the sauce slightly.

2. Preheat the broiler to high. Remove the chicken from the sauce to a baking sheet. Lightly shred, then transfer to the broiler. Broil for 1-2 minutes, until the chicken caramelizes. Watch closely!

3. Stir the caramelized meat back into the sauce.

4. Meanwhile, make the yum yum sauce. Combine the Gochujang sauce with the yogurt and lime juice. Season with salt. This is the “yum yum” sauce.

5. To make the slaw, add the cabbage, remaining 1 cup pineapple chunks, cilantro, and jalapeño to a bowl with a few spoonfuls of the yum yum sauce and toss to combine. Season with salt.

6. Stuff the chicken into the warmed tortillas. Top with slaw, additional sauce, then add the crunchy noodles and a sprinkle of sesame seeds. Enjoy!

Slow Cooker Braised Hawaiian Pineapple Chicken Tacos Recipe from Maple & Thyme