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Aloha! I hope you had a fantastic summer of food, family and friends. Don’t let those good times end.

Gather the gang and enjoy a tropical version of fish sandwiches. What makes these sandwiches so unique is the coconut kale slaw. It really brightens up the flavors with subtle sweetness, crunch and just the right touch of vinegar and heat.

The fish is marinated with complementary flavors and a traditional Hawaiian guava nectar. 

My husband loves the canned Hawaiian drinks. As soon as he saw the can of nectar in the fridge, he went for it. Fortunately, after three years of food blogging and recipe development, he’s learned that if there’s something unique in the fridge it’s probably not fair game. I poured off a ¼ cup for the recipe and handed him back the can. He had a happy, hang loose Hawaiian day after that.

The KING’S HAWAIIAN Original Hawaiian Sweet Sandwich Buns are perfect for this recipe because of their velvety sweetness. It really balances out the heat of the fresh green chili and spicy mayo. 

I used tilapia, but you could use this marinade with any fish, or even chicken (just cook it longer).

I hope you enjoy! Happy eating!

Tropical Fish Sandwich



  • 2 cloves garlic, minced
  • ½ Anaheim or Hatch chili, minced
  • ¼ cup shredded coconut
  • 1 tablespoon soy sauce
  • ¼ cup guava nectar
  • ½ tsp. kosher salt


  • 1 cup kale
  • ½ Anaheim or Hatch chili, minced
  • ¼ cup shredded coconut
  • 1 tsp. red wine vinegar


Spicy Mayo

  • 2 tablespoons Mayonnaise
  • 1-2 tsp. hot sauce


Combine the marinade ingredients in a zip-top bag. Add the fresh fish filets. Seal the bag and marinate for at least 30 minutes.

Chop the kale into small pieces, so it resembles slaw. Combine in a bowl with the chili, coconut and red wine vinegar. Set aside.

In a small bowl, combine the mayonnaise and hot sauce, to taste. Spread the spicy mayo on the KING'S HAWAIIAN Original Hawaiian Sweet Sandwich Buns. Place on a sheet pan and set aside.

Heat the oven to 400 degrees. Place the filets in a 13 x 9 rimmed pan. Bake for 10 minutes.

Turn the oven to broil and broil the fish for 4-5 minutes to add a little more texture and color to the filets.

Place the buns under the broiler and broil just long enough so the edges start to brown.

Place a filet on the bottom bun, load with coconut kale slaw and top with the top bun. Enjoy!