Words & Deeds

This Boise food truck is opening a new restaurant. Prepare to pig out

Like it raw? Dig into the Kanak Attack poke bowl.
Like it raw? Dig into the Kanak Attack poke bowl. Kanak Attack

Pig out at breakfast. Pig out at lunch. Pig out at dinner.

You’ll be able to feast all day at Pineapple Express By Kanak Attack, a quick-serve restaurant debuting this spring at 499 S. Main St. in Meridian. Set to open in May, Pineapple Express will be the brick-and-mortar headquarters of Kanak Attack Katering, which operates a food truck in Boise. Kanak Attack specializes in Hawaiian and Asian cuisine.

Pineapple Express will offer a variety of choices. Breakfast will feature options such as a fresh acai bowl, Spam rice bowl and loco moco (coconut rice with a hamburger patty, kalua pig gravy and eggs). Lunch and dinner will include items such as Korean spiced brisket, coconut shrimp, teriyaki chicken, ramen — and of course, kalua pig.

“Kalua pig is our mainstay,” events coordinator Claudine Whitfield says. “That’s what we’re known for. That’s Hawaiian-style pork. It’s a salty, savory, smoky flavor. It’s not barbecue.”

Kanak Attack’s Hawaiian-born owner and chef, Michael Mohica, is a familiar face in the Treasure Valley. A 2000 graduate of Boise State’s culinary arts program, he’s roasted pigs for luaus, weddings and other events for years.

His new restaurant will open in a space that formerly held Schooners Pub and Grill. Whitfield says there will be seating for about 25 customers, plus a few outdoor seats. Diners will be able to come in, build their meals from a variety of à la carte items, then exit with food to-go. Or, if they prefer, they’ll be able to sit down and eat at the restaurant.

“We are a quick-serve concept to appeal to everyone’s busy lifestyle,” Whitfield says.

Kanak Attack recently purchased a second food truck, which will hit the streets soon. Even with a new restaurant operating, the catering business will continue to sizzle in the Treasure Valley, McCall and Sun Valley.

“We’ll still have all the catering — the whole pigs,” Whitfield says. “It’s quite the presentation. It’s fun. People, especially guys, seem to really love it. Everybody wants a picture with the pig.”

Online: kanak.co.

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