Foodland Super Market corporate chef Keoni Chang joins Kapiolani Community College chef/instructor Grant Sato in the kitchen for tonight’s episode of "What’s Cooking Hawaii" (7 p.m. Wednesdays, KFVE).

Chang demonstrates a pasta salad featuring Hama­kua mushrooms and Ho Farms tomatoes, as well as a coconut ice cream with pineapple caramel. See the recipe for the latter below.

For more recipes from the show, visit culinary.kcc.hawaii.edu/index.php/events.

PINEAPPLE AND COCONUT ICE CREAM CARAMEL SUNDAES

1/2 cup sugar
1/3 cup water
2 cups fresh pineapple, diced into 1/2-inch pieces, at room temperature
1/2 cup heavy cream, room temperature
1 tablespoon dark rum
1/2 teaspoon pure vanilla extract
Coconut ice cream
Toasted coconut, for sprinkling
Candied macadamia nuts, chopped, for sprinkling

In large, heavy-bottomed saucepan, combine sugar and water. Bring mixture to boil and cook until sugar turns golden brown, 5 to 7 minutes, stirring occasionally with a wooden spoon.

As soon as the sugar turns golden, carefully add pineapple. Stand back to avoid splattering. Simmer about 2 minutes. Stir in cream, rum and vanilla extract.

Serve warm over scoops of coconut ice cream, or add another 1/4 cup of heavy cream and serve at room temperature. Sprinkle with toasted coconut and nuts. Serves 4 to 6.

Nutritional information unavailable.