Culinary students from seven local high schools will collaborate with local chefs on a special dinner at this year’s Calabash and Cooks event, 5:30-8:30 p.m. March 10 at Kapolei High School.

Participating schools are Kapolei, Waipahu, Campbell, Waianae, Mililani, Moanalua and Radford. The event will include live entertainment, a silent auction and country store. Tickets are $40, $75 VIP, $25 students, $20 ages 10 and under. Proceeds benefit Malama Learning Center, a nonprofit group that encourages healthy lifestyles. For tickets: malamalearningcenter.org.

This week’s recipes come from the “Ono Loa Cookbook” by Cynthia Pratt, retired culinary arts teacher at Kapolei High. Call 232-4014 or visit onoloacookbook.com.

PINEAPPLE BREAD PUDDING

By Cynthia Pratt

• 1 cup butter
• 1-1/4 cups sugar
• 1/2 cup packed brown sugar
• 4 cups fresh pineapple, diced in 1/2-inch pieces
• 2 tablespoons rum extract
• 1 (24-ounce) loaf challah or sweet bread, cut into 1-inch cubes
• 3-1/2 to 4 cups half-and-half
• 6 eggs
• 1 tablespoon vanilla
• 1/4 teaspoon nutmeg
• 1/2 cup chopped macadamia nuts

Heat oven to 350 degrees. In a large skillet, melt butter. Coat bottom of a 9-by-12-inch baking dish with 2 tablespoons of the butter.

Add sugar and brown sugar to butter in skillet; stir to melt. Add pineapple and cook 2-3 minutes. Add rum extract and cook 2-3 minutes. Remove from heat and let cool 10 minutes.

Arrange bread in baking dish.

In a large bowl, combine half-and-half, eggs, vanilla and nutmeg. Stir in pineapple mixture gently to distribute fruit. Pour over bread pieces and press bread into liquid. Let sit 10 minutes.

Cover with foil. Bake 55-60 minutes.

Remove foil and sprinkle with macadamia nuts. Bake uncovered another 10 minutes.

Let rest before slicing. May be served warm or at room temperature, with vanilla or coconut ice cream, a drizzle of caramel sauce and/or a dollop of whipped cream. Serves 15.

Approximate nutritional analysis, per serving (not including ice cream, caramel sauce or whipped cream): 530 calories, 29 g total fat, 14 g saturated fat, 145 mg cholesterol, 300 mg sodium, 59 g carbohydrate, 1 g fiber, 37 g sugar, 9 g protein.

BACON’D CHICKEN CONFIT

By Brandon Hanagami, Mililani High School culinary arts teacher

• 12 strips bacon
• 6 to 8 chicken thighs or legs, skin-on, bone-in, fat trimmed
• 1 tablespoon plus 1 teaspoon kosher salt, divided
• 1/2 teaspoon black pepper
• 10 cloves garlic, crushed
• 4 bay leaves
• 4 sprigs thyme
• 6 sage leaves
• 1-1/2 teaspoons black peppercorns
• 4 cups olive oil

Line an 8-by-8-inch baking pan with 6 strips bacon. Place three pieces of chicken, skin side down, on bacon. Sprinkle with 1 tablespoon salt and black pepper. Place remaining strips of bacon, garlic, bay leaves, thyme and sage on top. Cover with remaining pieces of chicken, skin side up. Sprinkle with another 1/2 teaspoon salt. Cover and refrigerate 12 hours.

Heat oven to 200 degrees. Remove chicken and rinse chicken with water. Pat dry and place in an ovenproof metal pot. Sprinkle with peppercorns and remaining 1/2 teaspoon salt. Add olive oil to cover chicken. Cover pot and bake 12-14 hours.

Remove meat from bones and serve as is or in sandwiches, salads or tacos. Makes 3-4 cups.

>> Variation: Brown chicken pieces until crispy using remaining oil. Leftover oil can be stored airtight in refrigerator and used like butter for sauteing.

Nutritional analysis unavailable.

BANH MI MEATBALLS

By Elaine Matsuo, Waipahu High School culinary arts teacher

• 1 pound ground beef
• 4 ounces ground pork
• 1 tablespoon chopped fresh Thai basil
• 2 tablespoons chopped Chinese parsley, plus more for garnish
• 1 tablespoon minced garlic
• 1 tablespoon sugar
• 2 teaspoons cornstarch
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 3/4 cup breadcrumbs
• 2 teaspoons nam pla (fish sauce)
• 1 teaspoon chili sauce
• 1 teaspoon sesame seed oil
• 2 eggs
• 3/4 cup heavy cream

Heat oven to 350 degrees. In a large bowl, combine all ingredients. Shape into 1-1/2 inch balls; and flatten slightly. Place on baking sheet and bake about 20-25 minutes, until done; do not overcook. Makes about 15 meatballs.

Serve in split rolls or on toasted baguette slices with pickled vegetables; garnish with Chinese parsley. The meatballs can also be served as an appetizer or as part of an entree with steamed rice or rice noodles, fresh vegetables, sweet chili sauce and Sriracha.

Approximate nutritional analysis, per meatball: 150 calories, 10 g total fat, 5 g saturated fat, 65 mg cholesterol, 300 mg sodium, 6 g carbohydrate, no fiber, 2 g sugar, 9 g protein.

More Hawaiian Electric Co. recipes are available at hawaiianelectric.com.