Breakfast Breaks Boundaries at Pineapple Grill

By Wendy Osher

Ryan Luckey executive chef. Photo courtesy: Steve Brinkman Photography.

Breakfast is back, and breaking the boundaries, at the Pineapple Grill at Kapalua Resort in West Maui.

Pacific Island Cuisine flavors prepared by award-winning Executive Chef Ryan Luckey features local flavors and large portions.

Born and raised on Maui, Luckey represents a new generation of chefs driven by agricultural passion.

“I have always been committed to supporting our Maui farmers. Here at Pineapple Grill we continually explore what else we can do with the wonderful produce and other ingredients grown here,” Luckey said.

“Now, to be able to share Maui’s diverse flavors through what I consider the most important meal of the day, through an extended morning-style menu, that’s huge,” he said.

With innovation in mind, Luckey’s home-style breakfast menu features a variety of scrambles, hash selections and benedicts along with sides orders of sweet, local papaya wedges or a mood-shifting Triple Bogey Bloody Mary topped off with marinated asparagus.

“It’s elevated comfort, sophisticated local, with ingredients from Maui farmers and producers whenever possible,” said Luckey.

The four different Tee Box Scrambles include Kula corn and bell peppers, or Maui-grown zucchini, eggplant, and spinach as well as goat cheese from Surfing Goat Dairy in lower Kula.

Two Kapalua farm-fresh eggs crown all hash selections; the kālua pork, corned beef is lightened with blonde beer from the Maui Brewing Company; and kalbi short ribs are served up with Maui onions.

Hawaiian breakfast favorites such as Loco Moco is prepared with an eight-ounce Maui Cattle Company burger.

The breakfast menu is offered 8 a.m. to 2:30 p.m. daily.

“It’s the meal we associate with hurriedness. But here at Pineapple Grill, we think it can be one of the most creative opportunities, both for the cook and for our guests,” said Pineapple Grill Vice President and Managing Partner Chris Kaiwi.