Hawaiian Steak Feast with Grilled Zucchini & Whipped Feta

Celebrate island flavors at home with this Hawaiian Steak Feast with Grilled Zucchini & Whipped Feta. A tropical-inspired dinner that’s surprisingly easy to make and perfect for a special occasion—or any night you want a little getaway.

Hawaiian Steak Feast with Grilled Zucchini & Whipped Feta

Our wedding anniversary just passed, and it stirred up some beautiful memories. We were married on a beach in Hawaii, waves crashing softly in the background, and the scent of the ocean carried into every part of that magical day. Ever since, Hawaii has held a special place in my heart—not just for the stunning scenery, but for the food that wrapped itself around every memory.

This past month, I’ve been cooking Hawaiian-inspired dishes to relive a little of that time. One recipe in particular reminds me of our celebration dinner: Hawaiian Steak Feast with Grilled Zucchini & Whipped Feta. Juicy, marinated flank steak grilled until perfectly charred, tender zucchini with a smoky kiss of flame, and a creamy base of whipped feta that ties it all together.

At first glance, the ingredient list might seem a little long, but don’t let that fool you—this dish is wonderfully easy to prepare. The marinade does most of the work, infusing the steak with bright pineapple, mango, and ginger notes while you simply grill and blend. In less than an hour of hands-on time, you’ll have a tropical dinner that feels both special and effortless.

Every bite takes me back to the island breeze and that unforgettable evening. Whether you’re celebrating something big or just want to treat yourself to a little taste of paradise, this Hawaiian steak dish is the perfect way to bring the aloha spirit home.

What Ingredients Do I Need?

Here’s everything you’ll need to make this tropical-inspired dish:

• Flank Steak – tender, lean, and perfect for soaking up marinade.

• Soy Sauce (low-sodium) – the salty, umami base of the marinade.

• Pineapple Juice – brings natural sweetness and a touch of acidity.

• Brown Sugar – balances the savory flavors with a hint of caramelized depth.

• Rice Vinegar – adds brightness to the marinade.

• Fresh Ginger & Garlic – bold aromatics for that signature island kick.

• Onion Powder & Black Pepper – simple seasoning to round out the flavor.

• Mango Purée – sweet and tropical, pairing beautifully with the pineapple.

• Zucchini – sliced lengthwise for grilling; smoky and tender.

• Olive Oil & Kosher Salt – essential for grilling the vegetables.

• Feta Cheese & Heavy Cream (or milk) – blended into a creamy whipped feta to serve as a luscious base.

Substitutions and Variations

Make this recipe your own with a few simple swaps:

• Steak Alternatives: Try skirt steak or sirloin if flank isn’t available. Both grill beautifully.

• Feta Swap: Goat cheese or cream cheese can replace feta for a milder whipped base.

• Dairy-Free Option: Blend feta with a splash of olive oil instead of cream, or use a plant-based feta substitute.

• Veggie Twist: Substitute zucchini with eggplant, bell peppers, or even asparagus for variety.

• Fruit Boost: Add grilled pineapple slices or fresh mango chunks alongside the steak for extra tropical flair.

• Heat Lovers: Stir in a pinch of chili flakes or a drizzle of sriracha into the marinade for a sweet-spicy balance.

Kitchen Tips and Notes

• Marinade Time: Keep it between 4–8 hours. Too short and the flavors won’t penetrate; too long and the steak can become mushy from the fruit enzymes.

• Pat the Steak Dry: Before grilling, blot the meat with paper towels. This helps achieve a good sear instead of steaming.

• Grill Hot & Fast: Flank steak cooks best over high heat for a short time—this keeps it tender and juicy.

• Slice Against the Grain: This is key! Cutting thin slices against the grain ensures the steak is tender, not chewy.

• Make-Ahead Tip: The whipped feta can be made a day in advance and stored in the fridge. Just bring it to room temp before serving.

• Serving Idea: Spread the whipped feta on the platter before topping it with sliced steak and zucchini—it makes for a beautiful presentation.

Glow Water: Pineapple, Lime & Mint Infusion

Sip your way to radiant hydration with this tropical Pineapple, Lime & Mint Glow Water. Naturally refreshing and packed with feel-good ingredients, it’s like a spa day in a glass—bringing beauty from within and a taste of island escape to your everyday.

Glow Water: Pineapple, Lime & Mint Infusion

Summer calls for simplicity—bare feet in the grass, sunshine on your shoulders, and something cool and beautiful in your glass. This Glow Water was born on one of those slow afternoons, when the kitchen was quiet and the fruit bowl offered just enough inspiration: a golden pineapple, a fresh lime, and a few sprigs of mint from the garden.

I wasn’t trying to make anything fancy—just something that felt a little luxurious in its simplicity. The result? A naturally sweet, citrus-kissed infusion that’s as hydrating as it is stunning. I poured it over ice, took a sip, and instantly felt like I’d stepped into a tropical spa. Now it’s my go-to refreshment for everything from sunny brunches to post-yoga afternoons.

This isn’t just infused water—it’s a little daily ritual, a way to hydrate beautifully and bring a bit of tropical glow to your everyday.

Enjoy!

💛 Why You’ll Love This

If you’re looking for a way to elevate your daily hydration, this infused water is the answer. It’s light, refreshing, and naturally sweet—no added sugars, just real ingredients that make you feel good from the inside out. The tropical pineapple brings a juicy brightness, the lime adds a zesty twist, and the mint ties it all together with a cooling finish.

Whether you’re lounging in the backyard, hosting a brunch, or just trying to drink more water throughout the day, Glow Water makes it feel like a treat. It’s beautiful to serve, easy to make, and leaves you feeling just a little more radiant with every sip.

🛒What Ingredients do I need?

Produce

• Fresh pineapple
• Fresh lime
• Fresh mint leaves

Pantry / Beverages

• Cold water (filtered or bottled, if preferred)

Refrigerated / Frozen

• Ice (optional)

🌞 When to Serve It

This isn’t just a drink—it’s a vibe. Glow Water is the kind of refreshment that makes everyday moments feel just a little more special. Whether you’re hosting a sun-soaked brunch, cooling off after a workout, or simply trying to drink more water with intention, this tropical infusion fits right in.

Here are some perfect moments to pour yourself a glass:

• Brunch with friends – Serve in a glass carafe with extra mint sprigs and lime slices for a beautiful presentation.

• Spa or self-care day – Pair it with a face mask and a cozy robe for full glow-up energy.

• Post-yoga or workout hydration – Naturally sweet and revitalizing without added sugar.

• Summer gatherings & BBQs – Offer this as a non-alcoholic option that’s still festive and fresh.

• Everyday desk hydration – Keep a pitcher in the fridge and feel good about sipping something that supports wellness.

No matter when you serve it, Glow Water brings a little radiance and refreshment to your day—one beautiful glass at a time.

✨ Glow Tip

Hydration is one of the most underrated beauty secrets—glowing skin starts from within! Pineapple is rich in vitamin C and antioxidants, which help support collagen production, while mint offers a natural digestive boost and lime adds a dose of skin-loving citrus.

For an extra glow-up, try adding a few slices of cucumber or a splash of coconut water for added hydration and electrolytes. Sip slowly, breathe deeply, and let your water do more than just hydrate—it’s self-care in a glass.

🍍 Make It Beautiful

One of the best parts about Glow Water? It’s just as pretty as it is refreshing. With golden pineapple, vibrant lime slices, and fresh mint leaves swirling in a glass pitcher, it’s the kind of drink that instantly brightens up any table.

Here are a few simple ways to make your presentation shine:

• Serve in a clear glass pitcher or carafe to showcase the colorful ingredients.

• Add extra garnishes just before serving—think mint sprigs, lime wheels, or even edible flowers for a spa-like touch.

• Use pretty glassware like mason jars, stemless wine glasses, or tall tumblers with bamboo or glass straws.

• Layer in crushed ice for that frosty, beachy look—perfect for summer days or special gatherings.

Whether you're hosting or treating yourself, turning this infusion into something beautiful is all part of the experience. Because hydration should feel as good as it looks.

🍋Kitchen Tips and Notes

• Use ripe pineapple for best flavor. A sweet, fragrant pineapple will infuse more quickly and naturally sweeten the water without needing anything added.

• Gently muddle the mint before adding it to the pitcher to help release its oils and boost that refreshing flavor. Just press the leaves lightly with a spoon—no need to bruise them.

• Chill before serving. Letting the water infuse in the fridge for at least 1 hour (or up to 12) gives the flavors time to bloom.

• Serve within 24 hours for peak freshness. After that, the mint can wilt and the pineapple may soften too much.

• Refill once! After your first round, you can usually refill the pitcher once with more water and chill again—just note the flavor will be lighter.

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Island Turkey Salad

A summer salad filled with island flavors that is both scrumptious and easy to make!

Island Turkey Salad

An easy way to make a quick summer weeknight meal is to make a Main Course Salad (or Entree Salad).  These are dishes that are filling enough to be full meals.  They are filled with protein, vegetables, carbohydrates, and fat which rounds out a full meal.  Today's main course salad is my Island Turkey Salad.  So easy that it will be cooked in 30 minutes, but you will have to allow for a 30 minute, quick marinade as well.  So plan ahead a little on this one and you can do the marinade right on the counter while you prep the other ingredients and the dressing.

Tender turkey tenderloin is the star of the show.  It's marinaded in teriyaki sauce to provide it with great flavor.  Then it's grilled either using an outdoor grill or an indoor grill pan for quick cooking.  Toss together a salad of lettuce, tomatoes, red onion, jalapenos, radishes, and pineapple for that zesty tropical island flavor.  Quickly make my homemade honey mustard dressing to drizzle all over the salad and dinner is complete!

You'll have a wonderful island meal in know time.  Perfect for the summer when we don't want to heat up the kitchen and dinner needs to be on the table fast so you can enjoy the long summer evenings.  I'll be out by the pool if you need me!

Enjoy!

What Ingredients do I need?

Salad:

• turkey breast tenderloin (from a 24 oz 2-pack)
• teriyaki marinade sauce
• tomatoes
• red onion
• jarred sliced Jalapeno peppers
• cilantro
• red leaf lettuce
• radishes
• canned pineapple tidbits
• Optional garnish: crispy won tons, chow mein noodles, or tortilla chips

Dressing:

• Dijon mustard
• honey
• Tablespoons apple cider vinegar
• olive oil
• lime 

Substitutions and Variations

• Greens:  choose your favorite lettuce

• Don't like cilantro:  use parsley instead

• Vegetables:  Add sliced bell peppers, broccoli, or any vegetable you like

• Dressing:  Although the homemade honey mustard dressing is simple to make you can purchase pre-made dressing from the store

• Can't handle the heat:  leave out the jalapenos (although the jarred ones are not really hot)

Kitchen Tips and Notes

• Turkey tenderloins come in a package of two.  

• Make sure to get a teriyaki marinade and not a thick sauce.

• I used this sauce to keep it keto/low carb friendly.

• Make sure to cook the turkey until the temperature reads 160 degrees.

• Rest the cooked turkey 5 minutes before slicing.

• Serve on a platter or large salad bowl for presentation.

Items you may need:

• Salad bowls - white ceramic, good for pasta

• Large Vegetable/Salad bowl - floral stoneware

• Oval platters - set of 2 white or blue

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Island Turkey Salad

serves 4

1 turkey breast tenderloin (from a 24 oz 2-pack)
1/2 cup teriyaki marinade sauce
2 tomatoes, chopped
1/4 large red onion, sliced
2 teaspoons jarred sliced Jalapeno peppers, chopped
1 Tablespoon chopped cilantro
1/4 teaspoon salt
6-8 cups of red leaf lettuce, chopped

1-2 radishes, thinly sliced
8 oz can pineapple tidbits, drained
Garnish: crispy won tons, chow mein noodles, or tortilla chips

Dressing
1/4 cup Dijon mustard
1/4 cup honey
1 1/2 Tablespoons apple cider vinegar
1 Tablespoon olive oil
1 1/2 teaspoons lime juice

Whisk together the dressing ingredients in a jar or small bowl.  Set aside.

Combine the turkey and the teriyaki sauce in a ziploc bag and allow to marinate on the counter for 30 minutes while the turkey comes to room temperature.

Mix the tomatoes, onion, jalapenos, cilantro, and salt in a medium bowl.  Chill until ready to serve.

Grill the turkey over medium-high heat (indoor or outdoor grill) until fully cooked about 8 minutes per side.  (Meat should reach 165 degree internal temperature).  Discard the marinade.  Allow the turkey to rest for 5 minutes.  Slice in to strips.

Assemble the salad by arranging the lettuce on a platter or serving bowl.  You can also arrange in 4 individual bowls.  Top with some of the chilled tomato mixture, pineapple, radishes, and sliced turkey.  Add garnish if desired.  Drizzle with the dressing and serve.

Mango Pina Colada Smoothie

Add of bit of tangy sweetness to your typical pina colada flavors of pineapple and coconut all in a healthy smoothie.  You will swear you are on a beach somewhere!

 

Mango Pina Colada Smoothie

A great way to start the day is with a healthy smoothie and what better than one that takes you away to a tropical beach.  With flavors of mango, pineapple, and coconut you'll be whisked away to a tripical island in the carribean.

Full of healthy ingredients like pineapple, mango, banana, and coconut milk this smoothie comes together in a few minutes and is full of vitamins and protein.  A satisfying breakfast that tastes like heaven is on the horizon.

Enjoy!

What Ingredients do I need?

• banana
• frozen mango
• frozen pineapple
• coconut milk
• greek yogurt

Substitutions and Variations

• Use coconut flavored greek yogurt for a stronger coconut flavor

• Use any non dairy milk - or use regular milk in place of the coconut milk

• Add a dash of vanilla for a boost of flavor

Kitchen Tips and Notes

• freeze your ripe bananas for making smoothies

• place the liquid in the bottom of the blender to assist in the mixing

• Using frozen fruit make your smoothies slushy and there is no need for ice.

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Mango Pina Colada Smoothie

serves 2

1 cup greek yogurt

1/2 banana
3/4 cup frozen pineapple
3/4 cup frozen mango
1/2 cup lite coconut milk

In a blender add coconut milk, yogurt, and the fruit.  Blend on high until blended.  If the mixture is too thick add an additional splash of coconut milk and blend again.  Serve immediately.

Tropical Smoothie

Filled with pineapples and strawberries this smoothie will have you starting your day with visions of the tropics!

Tropical Smoothie

I made this smoothie back around Easter time and totally forgot to post about it.  It is a delightful smoothie that you will sure to love.  Dreams of tradewinds and palm trees come to mind when tasting this tropical flavored smoothie.  The flavors of coconut milk, banana, strawberries and pineapple mixed together make the most luscious smoothie.

Perfect for breakfast or as a midday snack, this smoothie hits the spot and has you dreaming you were somewhere else.

Enjoy!

What Ingredients do I need?

• banana
• strawberries
• fresh pineapple
• coconut milk
• greek yogurt
• ice

Substitutions and Variations

• Use coconut flavored greek yogurt for a stronger coconut flavor

• Use any non dairy milk - or use regular milk in place of the coconut milk

• Add a dash of vanilla for a boost of flavor

• Use mango instead of pineapple

Kitchen Tips and Notes

• freeze your ripe bananas for making smoothies

• place the liquid in the bottom of the blender to assist in the mixing

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Tropical Smoothie

serves 2

6 oz or 3/4 cup greek yogurt
1/2 banana
5-6 strawberries, hulled
5-6 cubes of pineapple
1 cup ice
1/4 - 1/3 cup coconut milk

In a blender add 1/4 cup coconut milk, yogurt, and the fruit.  Top with ice and blend on high until blended.  If the mixture is too thick add an additional splash of coconut milk and blend again.  Serve immediately.

 

Summer Fresh Recipe Series: Thai Chicken Skewers with Grilled Pineapple

Grilled chicken skewers doused with the most delectable sweet and spicy sauce is accompanied by luscious grilled pineapple.  The perfect meal for Father's Day or any summertime meal.

Thai Chicken Skewers with Grilled Pineapple

Time for my Summer Fresh Recipe Series!  This is where I bring you recipes filled with fresh summer produce that are easy, light, and oh soooo tasty! Today is my first recipe of the 2021 series and it's a real winner.  Moist and juicy chicken chunks frilled on skewers are basted with a sinful Thai based sweet and spicy sauce.  The perfect accompaniment is the grilled pineapple.  This will transport you to the tropics in no time!

Great for Father's Day and something the whole family will enjoy.  Be sure to make this soon as you may want this as your summer "go-to" recipe.  Enjoy!

What Ingredients do I need?

• sweet and sour sauce
• boneless skinless chicken breasts
• basil
• Thai seasoning
• butter 
• garlic
• fresh whole pineapple
• canola oil
• optional: hot cooked rice

Substitutions and Variations

• add chili sauce or sriracha for additional heat
• use Chinese 5 spice powder instead of Thai seasoning
• use chicken thighs instead of breasts
• serve with grilled corn and green onion
• add bell peppers to the skewers for more veggies

Kitchen Tips and Notes

• If using bamboo skewers soak for 30 minutes in water to avoid burning while cooking

• Cut your chicken pieces on the large size to avoid the chicken from drying out

• Use a fresh ripe pineapple for best flavor

• Buy long pineapple skewers already cut

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Other Summer Fresh Recipe Series dish you may like:

Grilled Sirloin Steak with Garlic Herb Vinaigrette

Italian Layered Picnic Sandwich

Spicy Grilled Eggplant

Refreshing Melon Salad

Thai Chicken Skewers with Grilled Pineapple

⅔ cup sweet-and-sour sauce
2 tablespoons fresh basil
1 teaspoon Thai seasoning
1 clove garlic, minced
1 tablespoon butter, melted
1 small fresh pineapple
Vegetable oil
1 pound skinless, boneless chicken breast halves, cut into 1- 1 1/2 inch pieces
Optional: hot cooked rice

For Thai sauce, in a small bowl combine sweet-and-sour sauce, snipped basil, Thai seasoning, and garlic. Reserve 1/4 cup of the sauce to use for basting. Stir melted butter into the remaining sauce; cover and set aside.

Cut ends off pineapple, exposing the flesh. Cut pineapple in half lengthwise; cut each half crosswise into four slices. Lightly coat pineapple slices with oil. Set aside.

Thread chicken onto 10- to 12-inch metal skewers, leaving 1/4 inch between pieces.

Preheat your charcoal or gas grill. Place skewers then pineapple on grill rack over heat. Grill chicken for 10 to 12 minutes or until chicken is no longer pink, turning occasionally and brushing with the 1/4 cup reserved sauce during the first half of grilling. Discard any remaining sauce. Grill pineapple slices for 6 to 8 minutes or until warm and grill marks appear, turning once halfway through grilling.

Serve chicken and pineapple with the reserved Thai sauce and hot cooked rice, if desired.