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Banana-Yam Casserole
Serves 4-6
4 yams or sweet potatoes
4 ripe but not overly ripe bananas
1/4 to 1/3 cup brown sugar
2-3 Tbsp butter
Dash of salt
1/2 cup water
Preheat oven to 350 degrees.
Parboil the sweet potatoes. Cool and peel. Slice into 1/4 inch slices.
Slice the bananas into 1/4 inch slices.
Prepare a casserole dish by buttering the inside.
Place a layer of sweet potatoes in the casserole dish.
Add a dash of salt and small pieces of butter.
Sprinkle with the brown sugar.
Add a layer of the banana slices, small pieces of butter and brown sugar.
Alternate layers until the casserole is nearly full, ending with the bananas, brown
sugar and butter on top.
Add a dash of salt.
Add the water and bake for 30-40 minutes or until golden brown on top.
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Coconut Fruit Salad
Serves 25
1 fresh pineapple
3 oranges
3 pears
1 cup red seedless grapes
5 bananas
4 crisp apples
3 peaches
25 large marshmallows
1 cup of walnuts
1 cup shredded coconut
(May substitute melon, kiwi, mango, papaya, guava, nectarines, grapefruit if necessary.)
All of the fruit should be cut or sliced into bite-size pieces.
Combine all the ingredients except the bananas, walnuts, and coconut.
Cover and chill.
Just before serving, mix in the bananas and walnuts.
Sprinkle the shredded coconut over the top.
This is a delicious tropical fruit salad with a Hawaiian twist.
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Exotic Pork Meatballs With Sweet & Sour Sauce
Hawaii has a rich blend of cultures. The Chinese influence
is very strong, having arrived in Kauai in the early 1800s to work on the sugar plantations. This recipe
reflects the rich gastronomic cuisine of Hawaii; Asian blended with Polynesian influences.
FOR THE MEATBALLS:
1 1/4 lb pork loin cut into bite size pieces
1/2 cup unsalted peanuts (shelled)
1 Tbsp fresh cilantro
1 Tbsp fresh mint
2 tsp Chinese five-spice powder
2 egg whites
Dash of salt
Peanut oil
FOR THE SAUCE:
7 Tbsp rice vinegar
6 ounces tomato sauce
2 Tbsp sugar
PREPARE THE MEATBALLS:
Put all of the ingredients except the peanut oil, in a food processor. Process only until well mixed.
Do not pulverize.
Remove and shape into balls, rolling between your hands. They should be the size of a walnut.
Heat the peanut oil in a frying pan and cook the meatballs until golden brown.
Handle gently so they don't break.
Place on a serving platter with colorful food picks in each one.
PREPARE THE SAUCE:
Combine the vinegar and sauce in a small saucepan and bring to a boil.
Continue cooking until the mixture reduces and thickens.
Add the tomato sauce and continue to cook for several minutes.
Remove from heat and let cool.
Put in a small serving bowl and serve with the meatballs.
Fun Facts: Chinese five-spice powder is a classic seasoning generally
comprised of cinnamon, anise, orange, clove and Szechwan peppercorn.
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Fresh Papaya Upside Down Cake
Fresh papayas offer a heavenly alternative to the
classic pineapple cake.
FOR THE PAPAYA BOTTOM LAYER:
2 cups papaya, thinly sliced
2 Tbsp fresh lemon juice
1/2 cup firmly packed brown sugar
1/4 cup unsalted butter
FOR THE CAKE LAYER:
2 cups sifted cake flour (not self-rising)
2 tsp baking powder
1/8 tsp salt
1/2 cup unsalted butter, softened
1 cup sugar
2 large eggs
2 tsp vanilla extract
1 cup papaya juice
Preheat oven to 350 degrees.
FOR THE PAPAYA BOTTOM LAYER:
Pour lemon juice over sliced papayas.
Meanwhile, melt butter and combine brown sugar in an iron skillet (or other oven proof skillet).
Just as mixture begins to carmelize, place a layer of papaya on top of mixture, arranging the slices
over the bottom of the skillet, to cover the surface.
FOR THE CAKE LAYER:
Cream the butter and sugar until fluffy.
Add the dry mixture a bit at a time, beating as you go along.
Add the eggs, one at a time, incorporating into the mixture.
Add the vanilla and the papaya juice and beat well.
Pour the batter over the papaya layer and smooth the top.
Bake for 40-45 minutes or until golden brown and a toothpick inserted in the center comes out clean.
Cool and loosen sides.
Hold a plate up to the skillet and turn the cake upside down, onto the large serving plate.
Serve with whipped cream or vanilla ice-cream.
Can serve warm or room temperature.
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Coconut Rum Smoothie
This recipe is from the outdoor bar at the JW Marriott
at Ko 'Olina! It's hard to stop at just one. For variations, leave the banana out if you'd like a pure
coconut flavor. For more of a banana flavor, use the banana and leave out the coconut syrup.
2 Servings
1 ripe banana broken in chunks (optional)
2 scoops vanilla ice cream
1/2 cup whole milk (vary amount according to desired thickness)
2 Tbsp coconut syrup
Jigger of rum (amount to taste)
Combine all ingredients in a blender. Cover and blend until smooth.
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Hauoli Island Punch
30 Servings
1/2 quart cold cranberry juice
1/2 quart cold orange juice
1/2 quart cold apple juice
1/2 quart cold Dole's Pineapple Juice
1 1/2 quarts cold ginger ale or Seven-Up
1/2 quart rum (optional)
Ice
Mix cold juices together in a large punch bowl. Add liquor and then ice.
Add carbonated soft-drink just prior to serving.
Fun Facts: Hauoli is the Hawaiian word for "happy"
which is how you will feel when you drink this punch, especially if you add the rum!
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Hawaiian Chicken with Pineapple Salsa
Serves 4
4 chicken breasts, halved, skinned and boned
1/2 cup brown onion, diced
1/3 cup brown sugar, firmly packed
2 Tbsp lemon juice
2 cloves fresh garlic, minced
1 Tbsp soy sauce
1 Tbsp honey
1 Tbsp fresh cilantro, minced
1/4 tsp red pepper flakes, crushed
1 8 ounce can of Dole crushed unsweetened pineapple (reserve juice)
Strain the juice from the pineapple, reserving the juice.
Place pineapple in a covered bowl and chill.
Put the pineapple juice in a small bowl and whisk in the soy sauce, garlic and honey.
Pour over the chicken halves in a shallow dish, coating all sides.
Cover and let marinate for up to 6 hours or more in the refrigerator, basting occasionally.
When you're ready to cook the chicken, take the pineapple from the refrigerator and add the onions,
lemon juice, brown sugar and cilantro. Mix together well.
Remove the chicken from the marinade and grill or broil.
Check doneness by making sure that the chicken is no longer pink in the center.
Pour the marinade into a small saucepan and boil for a few minutes until reduced by half.
Top the chicken with the reduced salsa and serve.
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Pineapple Sweet Potatoes with Macadamia Crumb Top
Serves 6-8
6 medium sweet potatoes, cooked until soft
3/4 cup pineapple preserves
1/2 cup unsalted butter
1/2 cup brown sugar
1 Tbsp freshly grated ginger
FOR THE TOPPING:
1/2 cup macadamia nuts, chopped
1/2 cup brown sugar
1/2 cup flour
1/2 cup unsalted butter
1/4 tsp cinnamon
Preheat oven to 350.
Peel and slice the cooked sweet potatoes into 1/2" slices. Place in a buttered casserole dish.
Place the the preserves in a saucepan and melt with the butter.
Stir in the brown sugar and ginger.
Pour over the sweet potatoes, making sure each piece is coated.
To make the topping, put all of the ingredients into a bowl and cut together using a knife.
Sprinkle over the potatoes and bake at 350 degrees for 30-40 minutes or until the topping turns golden brown.
Serve warm.
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Island Chicken
20 Servings
3 large brown onions, sliced thin
1 whole garlic clove, diced
1 1/2 quarts soy sauce
1 1/2 Tbsp powdered ginger
1/3 cup honey mustard
1/2 cup brown sugar
Juice from 1/2 lemon
3 whole chickens cut up (or 10 legs with thighs attached)
Make the marinade by mixing the first 7 ingredients together.
Marinate the chicken pieces for 30 minutes, covered in the refrigerator.
Barbeque and continue to baste with the marinade while turning.
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Kalua Pig
Serves about 6
5 pound pork butt
2 tbsp liquid smoke
2 1/2 tbsp Hawaiian or sea salt
1 banana leaf or aluminum foil
Preheat oven to 350 degrees.
Score the fat of the pork butt into 1 inch squares or make several shallow long cuts along the roast.
This allows the salt and liquid smoke to penetrate the meat.
Rub with salt and liquid smoke over all sides of the meat and in the fat as well.
Wrap the roast securely with banana leaf (or aluminum foil).
Roast in a 325-350 preheated oven for about 45 minutes per pound.
When meat is done, shred pork as is traditional for the luau pig.
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Luau Fried Rice
Serves about 6
3 cups cooked rice
1/2 cup chopped onion
2 eggs beaten
2 green onions, sliced thin
1 cup of cooked chicken or pork
2-3 Tbsp soy sauce
2 Tbsp oyster sauce
2 tsp Chinese Five Spice (optional)
Dash of salt and pepper
Stir fry all of the ingredients except for the eggs and green onions.
Cook the beaten eggs as a thin pancake and cut into strips.
Add to the rice mixture.
Sprinkle with green onion.
Cover and let stand for a few minutes and then serve.
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Macadamia Nut Cookies
Makes about 3 dozen
1 cup brown sugar, packed
1 beaten egg
3 Tbsp flour
1 tsp vanilla extract
1 cup roasted macadamia nuts chopped
1/2 stick of butter
Preheat oven to 350 degrees.
Melt butter, add brown sugar and blend well until smooth.
Add beaten egg, flour and vanilla continuing to mix well.
Add nuts and stir in. Mixture will be thick.
Put 1 tsp of mixture on a well greased baking sheet, about 2-3 inches apart.
Bake at 350 degrees for about 8-9 minutes or until brown.
Cookies are thin, crispy and delicious!
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Pineapple-Strawberry Smoothie
4 Servings
1 20 ounce can Dole Crushed Pineapple
1 cup Dole Pineapple Juice
1 cup plain yogurt (or vanilla ice-cream)
1 banana
1/2 cup frozen strawberries
1/2 cup ice cubes
Jigger of rum (optional)
Combine all ingredients in a blender. Add ice cubes last. Cover and blend until smooth.
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Shrimp-Pineapple Pupus (Appetizers)
12 Servings (2 per serving)
24 large or colossal shrimp, cooked, tail off
24 Dole Pineapple chunks (reserve liquid)
1/2 cup brown sugar
2 Tbsp soy sauce
1/4 cup Heinz Chili Sauce
Colorful food picks
Spear one cooked shrimp and one pineapple chunk on each food pick.
The pineapple should sit atop the shrimp.
Cover and chill until ready to serve.
Combine the remaining ingredients, mix well and serve as a dipping sauce.
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Pineapple Boat
Serves 8-10
1 ripe Pineapple
Cantaloupe
Watermelon
Strawberries
Bananas
Seedless Grapes
Oranges
Apples
Kiwis
Shredded coconut
Prepare pineapple boat by cutting pineapple in half, lengthwise, leaving the crown attached.
Cut close to the shell with a curved knife or thin, sharp knife.
Remove the fruit.
Cut out the center core.
Cut the pineapple and other fruit into bite-size cubes or melons into balls.
Mix all the ingredients together and serve in the shell.
Sprinkle the shredded coconut on top.
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Sweet and Sour Pork
Serves 15
1 1/2 pounds pork cut into bite size cubes
1/2 cup corn starch
1 egg
1/4 cup milk
Dash of salt and pepper
1 20 ounce can of Dole's Pineapple Chucks (save liquid)
1 stalk celery sliced in small pieces
1/2 green pepper diced
1/2 brown onion diced
1/4 cup apple cider vinegar
1 Tbsp sugar
1 Tbsp soy sauce
1 Tbsp Worcestershire sauce
Make batter by combining corn starch with cold milk until mixture is smooth with no lumps.
Add more milk if needed.
Add beaten eggs, salt and pepper.
Batter should be thick enough to coat meat.
Dip pork pieces into batter and deep fry in peanut oil.
Drain on paper towels to absorb excess oil.
Saute green pepper, onion and celery in oil.
When brown add pineapple (drained of liquid) and cooked meat.
Separately mix the cider vinegar, soy sauce, pineapple juice and sugar and add to the
ingredients in the skillet.
Heat 10 minutes until cooked through.
Serve with rice as a main dish.
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