July 23, 2014 at 11:42 AM ET
Jon Matsubara and Isaac Bancaco, both chefs at Hawaii's top restaurants, stopped by TODAY to share their island-inspired recipes. From pork tacos with pineapple salsa to watermelon salad with macadamia nuts, these dishes are guaranteed to take your taste buds on a tropical vacation.
Hawaiian luau 'carnitas' with corn tortillas, pineapple salsa, pickled Maui onion and feta
For the carnitas:
For the salsa:
For the pickled onion:
To make the carnitas:
Preheat oven to 350 degrees. In a medium roasting pan, place heavily salted pork butt, liquid smoke and water in the pan and cover with a double layer of heavy-duty foil.
Bake for 30 minutes, then turn down to 275 degrees for 2 1/2 hours. Let rest, then remove from pan and shred while still warm. Place in a clean serving bowl and cover with plastic to keep warm.
To make the salsa:
Combine all the ingredients in a blender on medium speed until they are incorporated. Reserve.
To make the pickled onion:
Combine the water, vinegar and sugar in a pot and bring to a boil. Pour the sugar mixture over the onions and reserve for serving.
Spoon warm carnitas into tortillas. Top with pineapple salsa, pickled onion and garnishes. Serve.
Watermelon salad with goat cheese and spiced macadamia nuts
For the watermelon:
For the salad dressing:
For the salad:
To prep the watermelon:
Let the fruit marinate in lime juice for at least two hours in the refrigerator. Drain before serving.
To make the salad dressing:
Mix together the ingredients with a whisk. Reserve.
Combine the frisée, mint, chives, parsley and nuts in a bowl, and toss with the dressing. Add drained fruit and goat cheese chunks. Toss salad, and garnish with leftover macadamia nuts.
Grilled Hawaiian shrimp with summer fruit salad and pickled cranberry vinaigrette dressing
For the shrimp:
For the vinaigrette:
For the fruit salad:
To prep the shrimp:
Blend the first four ingredients in a blender or food processor until completely smooth and bright green. Add shrimp to marinade, and toss well. Cover and marinate in refrigerator for at least four hours.
To make the vinaigrette:
Whisk vinegar, sugar and cranberries together. Set aside until ready for use.
Grill the marinated shrimp until they're pink and have a nice char. Arrange the sliced fruits on a plate, and drizzle with the cranberry vinaigrette. Top with shrimp, mint and toasted pumpkin seeds.