ISO: ISO App Idea: Hawaiin/Luau-ish type apps

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tess

Well-known member
I'm throwing a Luau-ish birthday party for a friend - he wants kabobs for dinner - I'm thinking chicken, pork, shrimp & veggies in a teriyaki marinade and some sort of bed of rice side to pile it on. Dessert will be a birthday cake and fruit arangements (if I can find the time I'll make them look like the Edible arrangements ones --- if not - fruit on a stick!!)

So - any ideas for apps? It doesn't have to be true Hawaiian or true Luau --- just keeping with what someone might imagine would fit in.

TIA

Tess

 
Here's a great-sounding fruit platter from my files: Hawaiian Fruit Platter...

HAWAIIAN FRUIT PLATTER

INGREDIENTS:

3 fresh pineapple slices (unpeeled) -- cut in 8 wedges
2 kiwi fruit -- peeled & sliced
2 medium oranges, unpeeled, sliced -- halved
1 papaya, peeled, seeded, cut in wedges
1 star fruit -- sliced
1/2 pound red grapes, broken into small clusters
1 banana, peeled, sliced *(See note below)
2 Tablespoons fresh lime juice
1/2 cup frozen pineapple juice concentrate -- thawed
1/4 cup coconut

*(Best to slice bananas just before serving).

DIRECTIONS:

1. On large serving platter, arrange pineapple, kiwi fruit, oranges, papaya, star fruit and grapes.
2. Toss banana slices with lime juice. Drain, reserving lime juice. Arrange bananas over fruit on platter.
3. In a small bowl, combine reserved lime juice and pineapple juice concentrate; blend well. Drizzle over fruit. Sprinkle with coconut.

Makes 10 servings.

Source of Recipe: Easiest Ever Holiday Meals Cooking Magazine

 
Cocnut rice might be nice, as for an app...

I once made a guacamoli with avacado, mango and coconut, (It was different but good) if it is of interest to you I will search for and post.

 
or.... Pineapple Bacon Rollups

Pineapple Bacon roll ups...

wrap bacon around a sliced water chestnut and a piece of canned pineapple secure with tooth pick, line a pan with foil, preheat oven to 350, arrange in pan (a cookie sheet works well), sprinkle with brown sugar, bake until bacon is crispy.

 
REC: Delicious Coconut Buns

Pani Popo
Delicious Coconut Buns (Hawaiian)

Ingredients:

1 Bag Frozen Dinner Rolls
1 Can Coconut Milk
1 Can of Water
1 Cup Sugar
2 Tablespoons Cornstarch

Follow directions for frozen dinner rolls. Let rolls rise in a 13" X 9" cake pan. In a quart sauce pan, mix coconut milk, water and sugar. In a small bowl, mix corn starch and a few tablespoons of cold water till all clumps are gone.

Bring the coconut sauce to a boil then add the cornstarch mixture. Simmer for about 3 minutes (sauce will thicken a little), then remove sauce from heat.

Bake rolls. After 10 minutes take out rolls and pour the coconut sauce over the rolls till 1/2 to 3/4 of each bun is covered in sauce.

Put the rolls back in the oven and continue baking the rolls with the sauce until the tops of the rolls are golden brown.

Remove pan and allow a few minuites to cool. Serve warm.

Left over sauce can be used to smother rolls when served individually or for a second pan of Pani Popo

Substitutes: You can use any dinner roll recipe instead of the bag of frozen rolls.

However, if you have never made bread before, you'll find the frozen rolls are very easy in comparison.

http://community.tasteofhome.com/forums/p/294201/294201.aspx

 
Tess, for a work luau we had for the kids, I made fruit kabobs displayed on a watermellon.

We used long bamboo sticks with fru-fru colored stuff on the end and colorful chunks of fruit: here are some ideas pineapple, grapes, watermellon, honeydew, strawberries, cantelope, and blueberries. About 3 colors per stick, chunks were all about an inch.

Cut the watermellon in half lengthwise, get the meat out, then turn it cut side down. Make thin slits about an inch deep across the width and about 2" apart from each other. Make then all the way across the watermellon. This lets you stand rows of finished bamboo sticks. Plus it makes a nice visual pattern.

I had all the fruit prepped and stored in individual containers. Brought them to the party and several folks helped make the kabobs. Not sure how we would have transferred them otherwise for an hour drive.

Quantaties for 150 bamboo skewers (decorated with multi-colored foil palm frond tops and a monkey):

4 cantelopes (cut into four slices, with 6
pieces cut out of each slice)
4 cans of pineapple chunks (48 chunks/can).
3 lbs of red grapes
1 mutant-size jar of cherries.

The kids and adults loved the popsicle sticks (100/box for $2.50)...once they were frozen! This relatively brainless act of not freezing (even though they were in my freezer for 24 hours) happened because I left them in the cardboard box they came in when I put them in the cooler with the ice: (PHYSICS FLASH: Heat Transfer Theory #1: Cardboard is an Insulator.) They weren't staying frozen in the 95+ temp, even though we had tons of ice in the cooler. (PHYSICS FLASH: the ambient temperature of ice cubes is insufficient to change a liquid state to a solid state (in other words, keep the suckers freezen). Fortunately, I had bought dry ice pellets to make smoke for a papier-mâché volcano centerpiece. We put the popsicles on the dry ice, which refroze them in 5 minutes and they were PERFECT for the whole party. An adult (well, that would be Larry, so we'll give him the honorific) monitored the hand-outs so none of the kids could touch the dry ice. He wore a pair of new gardening gloves as dry ice can burn your skin.

Note: Blue or green popsicles Rule!

I found the dry ice in the yellow pages...aka know as Carbonic Ice. At the time, it was $13 for 20 lbs of dry ice pellets...and lasted for 4 hours worth of 99º weather.

 
That's just too much - LOL. Actually, I used to prefer it sliced and fried on buttered

white bread... Yummers! Let us know how you like it Ang.

 
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