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Ono Lahaina Pineapple Cornbread Fritters with Grilled Teriyaki Spam and Aloha Relish

Naylet LaRochelle | May 30, 2024

These fresh and tropical Cornbread Fritters won 3rd place in the 2024 Cornbread Festival Cook-off. They’re inspired by a recent trip to Hawaii that Naylet LaRochelle took with her husband and full of island flavors like pineapple and mango. The best part? Each fritter is slathered with Sriracha mayo and topped with a very special ingredient: grilled teriyaki Spam. 

Prep Time
Cook Time
Pineapple Cornbread Fritters


Sriracha Mayo

1/3 cup mayonnaise
2 tablespoons hoisin sauce
2 teaspoons Sriracha chili sauce (more if you like it spicy)
1 teaspoon teriyaki sauce
1/2 teaspoon grated fresh ginger

Aloha Relish

2 1/2 cups diced pineapple
1 cup diced mango
1/3 cup seeded, diced red pepper
1/3 cup diced red onion
2 tablespoons finely chopped cilantro
2 tablespoons lime juice
1/8 teaspoon kosher salt, or to taste

Pineapple Cornbread Fritters

2 (7 ounce) bags Martha White Sweet Yellow Cornbread and Muffin Mix
2 eggs
1 (20 ounce) can crushed pineapple, plus 1 (8oz)
can crushed pineapple, reserve 2 tablespoons & drain 
1/2 cup whole corn kernels, drained
1/2 cup coconut flakes
1 teaspoon coconut extract
5-8 tablespoons butter, for pan frying.

Grilled Teriyaki Spam Ingredients

Olive oil 
3 tablespoons teriyaki sauce
3 tablespoons hoisin sauce
2 tablespoons butter, melted
6 Spam slices (about 1/2 inch each slice)


1/2 cup chopped toasted macadamia nuts
Sriracha sauce, if desired
Small orchid flowers, if desired


  1. Make the Sriracha mayonnaise: In a medium bowl, stir all ingredients until well combined. Cover and set aside.
  2. Make the Aloha relish: In a medium bowl, toss ingredients together. Cover and set aside.
  3. In a large bowl, stir together cornbread mix, eggs, crushed pineapple, pineapple juice, corn kernels, coconut flakes, and coconut extract until well combined. 
  4. Heat a Pro-Grid, griddle-side-up, over medium heat. Once hot, add 3-4 tablespoons butter. When butter has melted, add 1 cup cornbread batter to the cooking surface to make about a 5-inch round. Cook, turning once, until cooked through, about 4 minutes. Repeat to make 6 fritters, adding butter cut into tablespoon-pieces as needed. Cover to keep warm.
  5. Now preheat the grill side of the Pro-Grid over medium-high heat and brush with oil. 
  6. In a small bowl, stir together teriyaki, hoisin, and butter until well combined. Place Spam slices on a platter and brush both sides with teriyaki mixture. 
  7. Place Spam slices on the grill, basting occasionally with the teriyaki mixture. Sear until grill marks appear on both sides. Remove to a platter and cover to keep warm.
  8. Place cornbread fritters on a large platter. Spread about 1 tablespoon of sriracha mayonnaise over top of each cornbread fritter, top with spam slice, aloha relish, drizzle with additional Sriracha mayonnaise, and a sprinkle of macadamia nuts. For additional heat, add a drizzle of Sriracha. Top everything off with orchid flowers for Hawaiian flair. 
Skillet and Egg Logo
Skillet and Egg Logo
Contributed By: Naylet LaRochelle

Naylet LaRochelle lives in Florida and competed in the 2024 Cornbread Cook-off with these cornbread fritters. Learn more about the National Cornbread Festival and the Lodge National Cornbread Cook-off here!

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