Recipe: Luau Recipes - Macadamia Nut Pineapple Banana Bread, Chicken Long Rice, Aloha Sweet Potatoes, Kalua Pork, Pineapple Boat, Coconut Pudding, Coconut Fried Shrimp, Banana-Pineapple Upside Down Cake

Bonnie,

I found several recipes for a luau, but many are rather involved, and more fussy than kids would like. So, I am poating a few for you that may be appropriate for your situation. Hope some of these are to your liking!

Macadamia Nut Pineapple Banana Bread

1/2 cup Water
1 1/2 cup Granulated sugar
3 each Egg
1 1/4 cup Oil
1 3/4 cup Flour
1 1/4 cup Over ripe banana, mashed
1/4 tsp. Salt
1/4 tsp. Baking powder
1/2 tsp. Baking soda
1/2 cup Macadamia nut, chopped
1 1/4 cup Crushed pineapple (drained)

Mix oil and sugar together thoroughly. Add bananas, eggs, and water. Sift dry ingredients and blend into mixture; DO NOT over mix.

Dust macadamia nuts with flour. Fold dusted macadamia nut and pineapples into mixture.

Lightly grease and paper line loaf pans. Pour batter into loaf pans. Bake at 350?F for 1 hour or until firm. Yields 3 mini loaves.

Chicken Long Rice

3 pounds boneless, skinless chicken cut into small pieces or strips
6 tablespoons soy sauce
1 tablespoon sesame oil
2 tablespoons minced fresh ginger
3 cloves garlic, minced
1 teaspoons sugar
dash pepper
2 tablespoons vegetable oil
6-8 oz. sliced mushrooms
2-4 chopped green onions
10 oz. long rice (cellophane noodles)
8 oz chicken broth

Combine 2 tablespoons soy sauce, sesame oil, ginger, garlic, sugar and pepper to create a marinade. Add the chicken and refrigerate at least 1 hour.

Cover and soak long rice in cold water for 30 minutes. Cut into eight lengths. (Smaller lengths can be used based on preference.)

Place a large skillet or wok over high heat. When hot add vegetable oil and marinated chicken. Cook until chicken no longer is pink, turning often. Reduce heat and add mushrooms, green onions, long rice, chicken broth and remainder of soy sauce. Simmer until hot, stirring often - about 3 minutes.

Note - Long rice requires very little cooking time. It absorbs liquid very easily and can easily break down if cooked too long.

Aloha Sweet Potatoes

4 to 5 medium sweet potatoes
1/2 cup butter
1 cup brown sugar
1/2 cup water
1/4 cup shredded coconut

Boil sweet potatoes in their jackets until tender, about 25 minutes. Let cool, then peel and cut into
slices 1 1/2-inch thick. In a large skillet melt butter. Stir in brown sugar and water and cook on medium heat about 5 minutes. Reduce heat and add sweet potatoes to skillet. Cook gently; tossing lightly until sweet potatoes are glazed. Sprinkle with coconut before serving. Makes 8 servings.

Note: Canned yams can be used in place of sweet potatoes.

Aunty Leilani's Oven Kalua Pork

4 to 5 pound pork butt
1 tablespoon liquid smoke
2 1/2 tablespoons Hawaiian salt

Preheat oven to 325 degrees F. Rub pork with liquid smoke and 1 1/2 tablespoons of the Hawaiian salt. Wrap pork in foil and seal completely. Place pork in roasting pan and bake for 5 hours. After baking, shred pork, sprinkle with the remaining Hawaiian salt. Makes 10 servings.

Pineapple Boat

1 ripe pineapple
Shredded coconut to taste
Selection of other fresh fruits such as:
- Bananas
- Mangoes
- Strawberries
- Oranges
- Apples
- Grapes
- Kiwi

Cut pineapple in half, lengthwise, leaving the crown attached. Cutting close to the shell with a thin, sharp knife or a curved fruit knife, carefully remove fruit. Cut away the center core strip. Cut pineapple and other selected fruits into bite-size pieces. Mix all ingredients together and serve in the pineapple shell.

Haupia (Coconut Pudding)

3 cups frozen coconut milk, thawed or
2 cups fresh coconut milk mixed with 1 cup water
1/2 cup sugar
1/2 cup cornstarch
1/2 teaspoon vanilla
pinch of salt

In a saucepan, combine coconut milk and sugar.
Gradually mix in cornstarch. Add vanilla and salt.
Stir and cook on medium heat until thickened.
Pour into an oiled 9-inch square pan. chill for at least 1 hour. Cut into 36 squares.

Healthy Coconut Shrimp

butter-flavored cooking spray
1/3 cup cornstarch
1/2-1 teaspoon ground red pepper
1/4 teaspoon salt
1 tablespoon honey
1 tablespoon lime juice
3 egg whites
1 cup shredded coconut flakes
1 1/2 lbs large raw shrimp, peeled and deveined,rinsed and patted dry

Preheat oven to 425 degrees. Spray a large baking sheet with butter flavored cooking spray.

In a small bowl combine cornstarch, pepper and salt. In a small microwave safe dish heat up honey approximately 30-45 seconds. Add lime juice to honey and stir. Slowly add in egg whites and continue to stir. Place coconut in a thin layer on a pie plate or other relatively flat dish. Take each shrimp and first dip it into cornstarch mixture then in egg white mixture and finally roll in the coconut. Then place on the baking sheet. Lightly spray with cooking spray and bake 10-15 minutes or until shrimp is pink and the coconut is lightly toasted.

ORANGE LIME SAUCE
10oz jar orange marmalade
3 tablespoons tangy mustard
1 tablespoon lime juice
To create orange lime sauce combine all sauce ingredients in a sauce pan and warm.

BANANA-PINEAPPLE UPSIDE DOWN CAKE

3/8 cup butter
3/4 cup sugar
1 egg
3/4 cup milk
2 cups flower
2 tsp. baking powder
1/2 tsp. salt
1 mashed banana
1 cup crushed pineapple
1/2 cup chopped macadamia nuts
1/3 cup butter
2/3 cup brown sugar

Cream together butter and sugar. Gradually add beaten egg, sift flower, baking powder and salt. Fold in mashed banana. Melt butter and sprinkle brown sugar through it on bottom of pan, 8 inches square or small angel food pan. Add well drained crushed pineapple and chopped macadamia nuts. Pour batter over this mixture and bake in pre-heated oven of 350 degrees for 20-30 minutes.