Popeyes Hawaii just launched chicken nuggets on July 27. This bite-sized product features white-meat chicken breast that’s breaded in buttermilk and fried.
“You can now get the flavor that you love in bite-sized pieces that pair perfectly with our signature sauces,” states Sean Uezu, president of Popeyes Hawaii.
Chicken nuggets come in one classic flavor, available in meal sizes ranging from four to 36 pieces. Visit popeyeshawaii.com.
Kā‘anapali’s new star
Maui’s Kā‘anapali Beach Hotel recently unveiled Huihui, the property’s new signature beachfront restaurant that pays homage to the tradition of Hawaiian wayfinding. Meaning “star constellation,” the culinary venue is known for its relaxed dining experience with unobstructed ocean views.
Kaanapali Beach Hotel’s executive chef Tom Muromoto presents a fresh take on traditional Hawaiian cuisine and cooking methods. For breakfast, guests can enjoy signature dishes like poi French toast and the Hikina (sunrise) bowl with chunks of fresh coconuts and bananas. The lunch menu features dishes like Molokai venison burger and pork dumplings. Dinner will showcase traditional Hawaiian cooking methods like koala (barbecue) preparations of New York steak and chicken, and Muromoto’s signature lau lau with pork, chicken and cod steamed in taro leaf.
For more info and reservations, visit kbhmaui.com.
Crunch time
If you want to revamp your morning breakfast routine, Aunty Ada’s Granola provides the perfect solution. This business, started by Ada Kawa, is known for its granola that’s handcrafted in small batches and always “made with love.”
“When my kids were young, I wanted to make something that didn’t have sugars or additives,” Kawa says. “I wanted to do something as natural as possible; the flavored granolas at the stores always had additives.
“My granola is different because it’s made with very little sugar, and it isn’t hard on your teeth,” she adds.
That was two decades ago, and Kawa has been making her OG (original granola) flavor ever since. This blend features rolled oats, raw pecan pieces, unsweetened coconut, pure maple syrup, and raw, sliced almonds. Kawa says the OG is still her bestseller and is the most versatile flavor.
“I’ve been making this OG flavor only for my family, until one day, I needed a hostess gift and I gave it away,” Kawa says. “For the past 10 years, I’ve been giving the granola away as gifts. Last year, when COVID hit, that’s when I started experimenting with more flavors.”
The results: Sea Salt Chocolate and The Lemony Blues granola flavors. Sea Salt Chocolate provides the perfect sweet-and-salty, one-two punch, while The Lemony Blues is made with wild blueberries and fresh lemon zest.
“I just made something that I wanted to eat,” Kawa says. “I couldn’t find these flavors in stores. People love to put these flavors on vanilla ice cream as toppings, and I use the chocolate granola to make chocolate clusters. People also like to bake with The Lemony Blues granola.”
Kawa says she also has other flavors not yet listed on the website — including churro, ginger snap, chai, chocolate almond butter and orange cranberry — but will eventually have them available on a rotating, seasonal basis. Visit auntyadasgranola.com for more info and to order.
“The great thing about this granola is that it freezes easily,” Kawa explains. “If you want to buy in bulk, you can put it in the freezer and it lasts for half a year. After that, you can keep it in the fridge and it’s still light and flaky.”
