Tasty Luau Themed Food That Will Drive Your Guests Taste-buds Crazy
Pineapple Jalapeño Salsa
1 8-oz Can Pineapple Chunks in Juice, Drained
3 Green Onions, Finely Chopped
1 Tablespoon Minced Seeded Fresh Jalapeno Pepper (suggested to wear gloves for this)
2 Tablespoons Fresh Cilantro Leaves
1 Tablespoon Fresh Lime Juice
1/8 Teaspoon Salt
Process all ingredients very briefly in a food processor. Serve chilled or at room temperature.
1 Red Onion, Halved and Thinly Sliced
3 Tablespoons Rice Vinegar
3 Cucumbers, Peeled, Seeded and Thinly Sliced
Salt and Pepper
2 Tablespoons Olive Oil
2 Tablespoons Chopped Fresh Dill
Toss onion with 1 Tbsp. vinegar; set aside. Place cucumbers in a colander and toss with 1/4 tsp. salt. Drain for 10 minutes. Pat dry. Mix onion and cucumbers in a large bowl. Toss with olive oil and remaining 2 Tbsp. vinegar. Add dill; season with salt and pepper. Cover and chill until ready to serve.
Potato Crab Salad
6 Small Russet Potatoes
3 Hard-Boiled Eggs, Chopped
1 (6 ounce) Can Lump Crabmeat, Drained
1 (2.25 ounce) Can Sliced Black Olives, Drained
½ Carrot, Grated
½ Cup of Mayonnaise, or to Taste
½ Teaspoon White Sugar
Salt and Pepper to Taste
Place potatoes into a large saucepan with enough water to cover. Bring to a boil, and cook over medium-high heat for 30 minutes, or until tender. Drain, peel and dice while still hot. This is what will make the salad fluffy. Cover and refrigerate until cold. In a large serving bowl, toss together the potatoes, eggs, crabmeat, black olives and carrot. Sprinkle with sugar, and stir in enough mayonnaise to moisten. Season with salt and pepper to taste. Chill until ready to serve.
Hawaiian Chicken Kabobs
3 Tablespoons Soy Sauce
2 Tablespoons Brown Sugar
2 Tablespoons Sherry
1 Tablespoon Sesame Oil
¼ Teaspoon Ground Ginger
¼ Teaspoon Garlic Powder
8 Skinless, Boneless Chicken Breast Halves – Cut Into 2 Inch Pieces
1 (20 ounce) Can Pineapple Chunk, Drained
In a shallow glass dish, mix the soy sauce, brown sugar, sherry, sesame oil, ginger, and garlic powder. Stir the chicken pieces and pineapple into the marinade until well coated. Cover, and marinate in the refrigerator at least 2 hours. Preheat grill to medium-high heat. Lightly oil the grill grate. Thread chicken and pineapple alternately onto skewers. Grill 15 to 20 minutes, turning occasionally, or until chicken juices run clear.
Fruity Grilled Shrimp Skewers
1/4 Cup Fresh Lime Juice
1/4 Cup Olive Oil
1 Small Clove Garlic, Minced
1/2 Teaspoon Crushed Red Pepper
2 Pounds Medium Shrimp, Peeled and Deveined
2 Mangoes, Peeled, Cut into 1-inch Cubes
1 Pineapple, Peeled, Cored, Cut into 1-inch Cubes (about 4 cups)
Salt and Pepper
Mix lime juice, olive oil, garlic and crushed red pepper in a bowl. Add shrimp, mangoes and pineapple. Toss well and season with salt and pepper. Prepare a charcoal fire and let burn to a gray ash (or preheat a gas grill to medium). Drain shrimp, mango and pineapple and pat dry, reserving liquid. Thread on metal skewers, alternating shrimp and fruit. Brush with reserved liquid and season with salt and pepper. Grill until shrimp is cooked through and pineapple is lightly browned, about 3 minutes per side. Serve warm.
Macadamia Nut Crusted Coconut Shrimp
¼ Cup All Purpose Flour
1 Pound Cleaned and Deveined Shrimp
½ Cup Coconut Milk
¼ Cup Crushed Macadamia Nuts
10 Ounces Orange Marmalade
3 Tablespoons Tangy Mustard
1 Tablespoon Lime Juice
Preheat oven to 400 degrees. Lightly coat a baking dish with olive oil. Place flour in a small bowl. Dredge shrimp in flour, then dip into coconut milk and roll in crushed macadamia nuts. Place in baking dish and bake for 10 to 15 minutes, or until shrimp are cooked through. Serve 3 shrimp on a bed of rice topped with orange lime sauce. Orange Lime Sauce: To create orange lime sauce, combine all sauce ingredients in a sauce pan and heat until warm.
Hawaiian Ham and Cheese Sliders
¾ Cup Melted Butter
1 ½ Tablespoon Dijon Mustard
1 ½ Teaspoons Worcestershire Sauce
1 ½ Tablespoons Poppy Seeds
1 Tablespoon Dried Minced Onion
24 Mini Hawaiian Bread Rolls
1 Pound Thinly
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. In a bowl, mix together butter, Dijon mustard, Worcestershire sauce, poppy seeds, and dried onion. Separate the tops from bottoms of the rolls, and place the bottom pieces into the prepared baking dish. Layer about half of the ham onto the rolls. Arrange the Swiss cheese over the ham, and top with remaining ham slices in a layer. Place the tops of the rolls onto the sandwiches. Pour the mustard mixture evenly over the rolls. Bake in the preheated oven until the rolls are lightly browned and the cheese has melted, about 20 minutes. Slice into individual rolls through the ham and cheese layers to serve.
1 (6 pound) pork butt roast
1 ½ Tablespoons Hawaiian Sea Salt
1 Tablespoon Liquid Smoke Flavoring
Pierce pork all over with a carving fork. Rub salt then liquid smoke over meat. Place roast in a slow cooker. Cover, and cook on Low for 16 to 20 hours, turning once during cooking time. Remove meat from slow cooker, and shred, adding drippings as needed to moisten.
Sand Dollar Cookies
These fun and decorative cookies are simple to make. Use your favorite sugar cookie recipe as you would normally and when the cookies come out of the oven, put 5 almond slices in a star design in the center with none of the almonds touching each other to make your cookies look like sand dollars.
Banana Coconut Upside Down Cake
4 Tablespoons Unsalted Butter
¾ Cup Packed Light Brown Sugar
2 Tablespoons Lemon Juice
4 Bananas, Sliced 1/4-inch Thick
2 Cups Loosely Packed Shredded Coconut
1 ¾ Cups All-Purpose Flour
1 ½ Teaspoons Baking Powder
½ Teaspoon Salt
1 Stick (1/4 lb.) Unsalted Butter, Softened
¾ Cup Sugar
2 Large Eggs
1 Teaspoon Vanilla Extract
¾ Cup Milk
Preheat oven to 375°F. Make topping: Melt butter over medium-high heat in a 10- or 12-inch ovenproof skillet at least 2 inches deep. Stir in brown sugar and cook, stirring often, until smooth, about 1 minute. Add lemon juice; stir until bubbling, about 1 minute. Arrange bananas in a flat layer over bottom of pan and cook until softened, about 2 minutes. Sprinkle coconut on top; remove from heat. Make cake: Mix flour, baking powder and salt. With an electric mixer, beat butter on high speed until creamy, about 3 minutes. Add sugar; beat until light and fluffy, about 5 minutes. Reduce speed and add eggs, one at a time, beating well after each. Beat in vanilla. Alternate adding flour mixture and milk; starting and ending with flour. Pour batter over bananas and coconut; spread evenly. Be careful not to mix bananas and coconut into batter. Bake until cake springs back slightly when touched in center, 30 to 40 minutes. Let cake sit in skillet for 5 minutes to allow juices to blend into cake. Run a knife around outside of cake to loosen, then carefully invert onto a wire rack to cool. Serve warm or at room temperature, with ice cream or whipped cream, if desired.
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