Side Dish: United States – Guam (Pacific Island United States Territories) – Pika Breadfruit

Serving Size: 4

Approximate Time

Prep 25 min

Cook 45 min

Total 45 min

Ingredients

- 1 medium breadfruit, approx. 2–3 lb (900–1350 g), peeled, cored, and cut into 2-inch (5 cm) chunks
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (28 g) butter
- 1 small yellow onion, chopped (about 3.5 oz / 100 g)
- 3 cloves garlic, minced (about 9 g)
- 1–2 small hot peppers, thinly sliced (such as bird's eye or a local Chamorro hot pepper), 1–2 (5–10 g)
- 1 cup (240 ml) coconut milk (full fat or light)
- 1 tbsp (15 ml) soy sauce
- 1 tbsp (15 ml) fresh lime juice
- 1 tsp (5 g) sea salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 green onions, thinly sliced (about 20 g)
- 2 tbsp (8 g) chopped cilantro or fresh parsley (optional garnish)

Instructions

Short Description:
A Chamorro-style spicy breadfruit side: tender roasted or boiled breadfruit tossed with sautéed onions, garlic, coconut milk, and fresh hot peppers for a creamy, warming accompaniment to grilled meats or fish.

Regional Notes:
This Guam variation uses local breadfruit and the Chamorro notion of "pika" (spicy) by adding hot peppers and tangy citrus/soy notes similar to island finadene flavors. Unlike plain mashed breadfruit from other islands, this version is savory, slightly saucy with coconut milk, and brightly spiced.

1. Prepare the breadfruit: preheat oven to 425°F (220°C) if roasting. For roasting: toss breadfruit chunks with 1 tbsp (15 ml) oil, spread on a baking sheet, and roast 35–45 minutes until tender and lightly browned, turning once. For boiling: place breadfruit chunks in a large pot, cover with water, bring to a boil, then simmer 20–25 minutes until fork-tender; drain.
2. Once tender, drain any excess moisture and roughly mash or break the breadfruit into bite-sized pieces with a fork or potato masher, leaving some texture. Set aside.
3. In a large skillet over medium heat, add remaining 1 tbsp (15 ml) vegetable oil and 2 tbsp (28 g) butter. When butter is melted, add chopped onion and sauté 4–5 minutes until softened.
4. Add minced garlic and sliced hot peppers to the skillet and cook 1–2 minutes until fragrant, stirring so the peppers release their heat into the oil.
5. Stir in the mashed breadfruit, gently combining so the pieces are coated. Pour in coconut milk, soy sauce, and lime juice. Cook over medium-low heat 5–7 minutes, stirring occasionally, until the mixture is heated through and slightly thickened.
6. Season with sea salt and black pepper to taste. If mixture seems too thick, add 1–2 tbsp (15–30 ml) water or more coconut milk to reach desired consistency.
7. Remove from heat and fold in sliced green onions. Transfer to a serving dish and garnish with chopped cilantro or parsley if using.
8. Serve warm as a side dish with grilled fish, barbecued meats, or other Chamorro favorites. Leftovers refrigerate up to 3 days and reheat gently on the stove with a splash of coconut milk.