Make the Sriracha mayonnaise: In a medium bowl, stir all ingredients until well combined. Cover and set aside.

Make the Aloha relish: In a medium bowl, toss ingredients together. Cover and set aside.

In a large bowl, stir together cornbread mix, eggs, crushed pineapple, pineapple juice, corn kernels, coconut flakes, and coconut extract until well combined.

Heat a Pro-Grid, griddle-side-up, over medium heat. Once hot, add 3-4 tablespoons butter. When butter has melted, add 1 cup cornbread batter to the cooking surface to make about a 5-inch round. Cook, turning once, until cooked through, about 4 minutes. Repeat to make 6 fritters, adding butter cut into tablespoon-pieces as needed. Cover to keep warm.

Now preheat the grill side of the Pro-Grid over medium-high heat and brush with oil.

In a small bowl, stir together teriyaki, hoisin, and butter until well combined. Place Spam slices on a platter and brush both sides with teriyaki mixture.

Place Spam slices on the grill, basting occasionally with the teriyaki mixture. Sear until grill marks appear on both sides. Remove to a platter and cover to keep warm.

Place cornbread fritters on a large platter. Spread about 1 tablespoon of sriracha mayonnaise over top of each cornbread fritter, top with spam slice, aloha relish, drizzle with additional Sriracha mayonnaise, and a sprinkle of macadamia nuts. For additional heat, add a drizzle of Sriracha. Top everything off with orchid flowers for Hawaiian flair.