April 2021

Island Grilled Ribeye with a

Pineapple Soy Ginger Marinade

April 25: National Steak Day

Islander’s Daddy is the family’s grill master. One of her fondest childhood memories was whenever he marinated steaks on a Saturday night, she knew they would be all going to the beach the next day after church—not to play in the park, swim, surf or lay out leisurely, but to pick limu (seaweed) at the shore so Daddy could make a pickled seaweed salad to go with our steak dinner. While he grilled the marinated meat at the park, Islander, her Mommy and brother picked the strands gifted from the ocean. By the time they filled their little beach buckets, Daddy had finished cooking the steaks and we would head home (five-minute drive from Pu’uloa Beach Park). As we cleaned up, Daddy would make the limu salad, cook steamed rice and keep the grilled steaks warm. Then when Daddy cleaned up, we had the table ready and we enjoyed dining on the fruits of our afternoon’s labor together.

‘Ohana time is so precious—and so is this recipe for island grilled ribeye. The marinade is made with pineapple juice, soy sauce and ginger. When Highlander cooks it on the rare occasion in our Texas back patio, it brings Islander back home to ‘Ewa Beach and fills her heart with happy family memories.

So gather the family together and fire up the grill; spend precious quality time and eat delicious  island-style steaks on National Steak Day!


(From Daddy)


  • 1 can (6 ounces) pineapple juice (around ¾ cup)
  • 2 tablespoons soy sauce (we used Aloha Shoyu brand)
  • 1 -inch piece of fresh ginger, grated
  • 2 cloves garlic, minced
  • 1 tablespoon brown sugar
  • 2 tablespoons vinegar (apple cider, rice or mirin)
  • 1-3 pounds steak (ribeye, T-bone or strip)
  • 1 can of pineapple rings (optional)


In a bowl, mix the pineapple juice, soy sauce and grated ginger.

Stir in the minced garlic, brown sugar and vinegar. Pour the marinade in a zipper top plastic bag and add the steak(s). Marinate for at least an hour (overnight is best) in the refrigerator.

Take the steak(s) out of the refrigerator 30 minutes before grilling. Discard the marinade. Fire up the grill and cook to desired doneness (approximately 5 minutes per side for medium). Place on a plate with juices. Let the steak(s) rest for 10 minutes before serving and slicing. Optional: Drain the juice from the canned pineapple rings. Grill them on both sides until they have charred lines. Garnish the steak(s) with the pineapple rings.


  • This marinade could be used to grill chicken, fish and pork.

  • We eat this grilled steak with steamed white rice and a side salad (tossed green, macaroni or pickled limu).

  • For a similar recipe, try this terrific teriyaki steak!



Chtit’ha Djedj

(Algerian Chicken with Chickpeas)

April 21: National Chickpeas Day

Islander’s brother, Kahuna, loves chickpeas and requests that his sister cooks something with it when he is able to visit and stay with us. This Algerian chicken stew with chickpeas is an easy and hearty recipe that he enjoys as a home-cooked meal.

We also treat him to Mediterranean and Middle Eastern meals, which feature his favorite garbanzo beans as ingredients in this cultural cuisine, at nearby restaurants in our Texas town. Some offer tasty stews with chickpeas on their menus.

As we are unable to see each other due the coronavirus, he cooks this chicken and chickpea stew for his religious community of brothers. Kahuna also serves a side salad with—no surprise—extra chickpeas!

We are sure he is enjoying National Chickpeas Day—whatever he is eating with garbanzo beans—and we hope our readers do, too, when they cook Algerian chicken stew with chickpeas.


(Adapted from Handful of Joy)


  • Oil for frying
  • 1 large onion, chopped
  • 5 chicken legs
  • ½ – 1 teaspoon harissa spice
  • 1 ½ tablespoons tomato paste
  • 4-6 cloves garlic, crushed
  • 1 can (15.5 ounces) chickpeas (garbanzo beans), drained
  • 2 chicken breasts, cut into bite-sized pieces
  • Water
  • Salt and pepper to taste
  • Fresh cilantro leaves, chopped


In a large pot, saute the onions in oil over medium high heat until translucent. Add the chicken legs and brown the skin. Sprinkle harissa spice.

Add the tomato paste, crushed garlic and drained chickpeas.

Add the chopped chicken breast. Pour enough water to cover everything (less if thicker gravy, more if soupy). Salt and pepper to taste. Cover and simmer for 35-45 minutes or until the meat is cooked through. Transfer to a serving dish. Garnish with cilantro. Serve hot with couscous or rice.


  • Ground harissa is a mildly spiced mix, not the chili paste. We used McCormick’s brand found at our local grocery store. Middle Eastern stores also carry different brands with mild and hot options.

  • Search our blog for other recipes containing chickpeas (garbanzo beans).

HI Cookery is 11!

Since 2010, we were “cooking our way through the calendar”. Having completed that challenge last year, after a decade, we aim to continue “cooking our way through the countries”, as we like to feature ethnic and eclectic recipes on our blog. We already had a head start posting some ethnic recipes in the last 10 years and have since moved them from under the “Theme Menus” to a new tab of its own above, “A-Z Countries Recipes”. It is our newest culinary journey to try cooking foods from around the world. There are many other blogs that are attempting the same thing (especially during quarantine and as a pandemic project) and we are joining in on the adventure!

We often get asked how we met so many people from around the world and how our global outlook influences what we eat and cook. 

  • Firstly, we grew up in mixed families (Islander is of Asian-Pacific Islander heritage and Highlander is of Scottish, Canadian and English descent). We want our marriage to combine both the best of the East and the West! 
  • Secondly, Highlander’s job moved us around the USA a lot; we lived in many multiculturally diverse cities, giving us the opportunity to attend cultural festivals, shop at ethnic grocery stores and eat at a variety of ethnic restaurants. 
  • Thirdly, we were involved in international student association activities at our universities and have kept in contact with roommates and friends from all over the world. We try to visit them in their countries and enjoy international travel when we can. They have graciously shared recipes and continue to inspire us with their cultural cuisines.
  • Fourthly, Islander’s college courses were in intercultural and international communications and her jobs included tutoring English as a Second Language and doing freelance media work for different ethnic businesses. These connections allow us to interact with many people from all over the globe.
  • Last but not least, we serve in a marriage ministry at our church and, because of our background and experiences, are frequently assigned as mentors to mixed couples. 

HI Cookery reflects all of the above on our eating and cooking experiences. Our life is enriched by the people who have shared their culture and cuisine with us. In turn, we hope to pay it forward through our blog as long as we are able. As always…

Tapadh leat! Mahalo! Thanks!

Highlander and Islander