Island Eats: Dive into Deliciousness with Our Luau Recipe Collection
APPETIZERS:
Pineapple Salsa:
Ingredients:
2 cups diced fresh pineapple
1/2 red bell pepper, diced
1/4 cup diced red onion
1 jalapeño, seeded and minced
Juice of 1 lime
2 tablespoons chopped fresh cilantro
Salt and pepper to taste
Instructions:
In a mixing bowl, combine diced pineapple, red bell pepper, red onion, and jalapeño.
Add lime juice and chopped cilantro. Season with salt and pepper to taste.
Stir gently to combine. Refrigerate for at least 30 minutes before serving. Serve with tortilla chips or alongside grilled meats.
Coconut Shrimp:
Ingredients:
1 pound large shrimp, peeled and deveined
1 cup shredded coconut
1/2 cup breadcrumbs
2 eggs, beaten
Salt and pepper to taste
Oil for frying
Instructions:
Preheat the oil in a deep fryer or skillet to 350°F (175°C).
In a bowl, combine shredded coconut and breadcrumbs. Season with salt and pepper.
Dip each shrimp in beaten eggs, then coat with the coconut breadcrumb mixture.
Fry the coated shrimp in batches until golden brown and crispy, about 2-3 minutes per side.
Drain on paper towels and serve with sweet chili sauce or pineapple dipping sauce.
Tropical Fruit Skewers:
Ingredients:
Assorted tropical fruits (such as pineapple, mango, kiwi, and papaya), cut into chunks
Wooden skewers
Honey or coconut milk (optional, for drizzling)
Instructions:
Thread the assorted fruit chunks onto wooden skewers in a colorful pattern.
Drizzle with honey or coconut milk if desired for added sweetness.
Arrange the fruit skewers on a platter and serve as a refreshing appetizer or dessert option.
MAIN DISH:
Kalua Pork:
Ingredients:
6 pound pork shoulder or pork butt
1 1/2 tablespoons Hawaiian sea salt, Himalayan salt or kosher salt
1 1/2 tablespoons Liquid smoke (mesquite or hickory)
Instructions:
Rub the pork shoulder with Hawaiian sea salt or kosher salt.
Optionally, add a few dashes of liquid smoke for flavor.
Wrap the pork tightly in banana leaves or aluminum foil and place it in a slow cooker or roasting pan.
Cook on low heat for 8-10 hours, until the pork is tender and easily shredded with a fork.
Shred the pork and serve hot with steamed rice or alongside traditional Hawaiian sides like macaroni salad and poi.
Grilled Hawaiian Chicken:
Ingredients:
4 boneless, skinless chicken breasts
1/2 cup pineapple juice
1/4 cup soy sauce
2 tablespoons honey
2 cloves garlic, minced
1 teaspoon grated ginger
1 tablespoon sesame oil
Pineapple slices (for grilling)
Instructions:
In a bowl, whisk together pineapple juice, soy sauce, honey, minced garlic, grated ginger, and sesame oil to make the marinade.
Place chicken breasts in a resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring it's evenly coated. Marinate in the refrigerator for at least 1 hour or overnight.
Preheat the grill to medium-high heat. Remove the chicken from the marinade and discard the excess marinade.
Grill the chicken for 6-8 minutes per side, or until cooked through and juices run clear.
Grill pineapple slices for 2-3 minutes per side until caramelized.
Serve the grilled chicken with grilled pineapple slices and your favorite side dishes.
Lomi Lomi Salmon:
Ingredients:
1 pound fresh salmon fillet, skin removed, diced
2 tomatoes, seeded and diced
1/2 sweet onion, finely chopped
2 green onions, thinly sliced
1 tablespoon fresh lemon juice
1 tablespoon soy sauce
Salt and pepper to taste
Instructions:
In a bowl, combine diced salmon, diced tomatoes, chopped sweet onion, and sliced green onions.
Add fresh lemon juice and soy sauce. Season with salt and pepper to taste.
Gently toss the ingredients together until well combined.
Cover and refrigerate for at least 1 hour to allow flavors to meld.
Serve chilled as a refreshing main dish or appetizer.
SIDE DISH:
Macaroni Salad:
Ingredients:
2 cups elbow macaroni, cooked and drained
1/2 cup mayonnaise
2 tablespoons apple cider vinegar
1 tablespoon granulated sugar
1/2 cup shredded carrots
1/4 cup finely chopped celery
1/4 cup diced sweet onion
Salt and pepper to taste
Instructions:
In a large bowl, whisk together mayonnaise, apple cider vinegar, and granulated sugar until well combined.
Add cooked and drained macaroni to the bowl. Stir in shredded carrots, chopped celery, and diced sweet onion.
Season with salt and pepper to taste. Mix until all ingredients are evenly coated with the dressing.
Cover and refrigerate for at least 1 hour before serving to allow flavors to meld. Serve chilled.
Pineapple Fried Rice:
Ingredients:
3 cups cooked rice, cooled
1 tablespoon oil
1 onion, diced
2 cloves garlic, minced
1 red bell pepper, diced
1 cup diced pineapple
1/2 cup frozen peas
2 tablespoons soy sauce
1 tablespoon curry powder
Salt and pepper to taste
Chopped green onions for garnish
Instructions:
Heat oil in a large skillet or wok over medium heat. Add diced onion and minced garlic, sauté until fragrant.
Add diced red bell pepper, diced pineapple, and frozen peas to the skillet. Cook until vegetables are tender.
Stir in cooked rice, soy sauce, and curry powder. Mix well to combine.
Season with salt and pepper to taste. Cook for an additional 5 minutes, stirring occasionally.
Garnish with chopped green onions before serving.
Poi:
Ingredients:
2 cups taro root (also known as taro corms or taro bulbs)
Water
Instructions:
Start by washing the taro root thoroughly under running water to remove any dirt or debris.
Peel the taro root using a sharp knife or vegetable peeler, removing the tough outer skin.
Cut the peeled taro root into small chunks or cubes.
Place the taro chunks in a large pot and cover them with water.
Bring the water to a boil over medium-high heat, then reduce the heat to low and let the taro simmer until tender. This usually takes about 20-30 minutes, depending on the size of the taro chunks.
Once the taro is tender, drain off the excess water and transfer the cooked taro to a large bowl.
Use a potato masher or a fork to mash the cooked taro until it forms a smooth, creamy consistency. You can also use a food processor or blender for a smoother texture.
Gradually add small amounts of water to the mashed taro while stirring continuously until you reach the desired consistency. Poi should be thick and smooth, similar to pudding.
Let the poi cool to room temperature before serving. Poi can be enjoyed on its own or as a side dish alongside other Hawaiian favorites. (Keep in mind that traditional poi-making involves a longer fermentation process and specialized equipment for pounding the taro to achieve the desired texture. However, this simplified recipe provides a tasty alternative that captures the essence of this iconic Hawaiian dish.)
DRINKS:
Pineapple Coconut Margarita:
Ingredients:
2 oz tequila
1 oz triple sec
1 oz coconut cream
2 oz pineapple juice
1/2 oz lime juice
Pineapple wedge and lime slice, for garnish
Salt or sugar, for rimming (optional)
Ice cubes
Instructions:
If desired, rim the edge of a margarita glass with salt or sugar. To do this, run a lime wedge around the rim of the glass to moisten it, then dip the rim into a plate of salt or sugar to coat.
Fill the margarita glass with ice cubes and set it aside.
In a cocktail shaker, combine tequila, triple sec, coconut cream, pineapple juice, and lime juice.
Fill the shaker with ice cubes and shake vigorously for about 15-20 seconds to chill the mixture.
Strain the margarita into the prepared glass over fresh ice.
Garnish with a pineapple wedge and lime slice.
Serve and enjoy your refreshing Pineapple Coconut Margarita!
Mai Tai:
Ingredients:
1 1/2 ounces white rum
1/2 ounce dark rum
1/2 ounce orange liqueur (such as triple sec or Cointreau)
3/4 ounce lime juice
1/2 ounce orgeat syrup or amaretto liqueur
Pineapple wedge and maraschino cherry for garnish
Crushed ice
Instructions:
Fill a cocktail shaker with ice. Add white rum, dark rum, orange liqueur, lime juice, and orgeat syrup.
Shake well to combine.
Strain the mixture into a glass filled with crushed ice.
Garnish with a pineapple wedge and maraschino cherry. Serve immediately.
Pineapple Punch:
Ingredients:
2 cups pineapple juice
1 cup orange juice
1/4 cup lime juice
2 cups ginger ale
Pineapple slices and orange slices for garnish
Ice cubes
Instructions:
In a large pitcher, combine pineapple juice, orange juice, and lime juice.
Just before serving, add ginger ale to the pitcher and stir gently to combine.
Fill glasses with ice cubes and pour the pineapple punch over the ice.
Garnish with pineapple slices and orange slices. Serve chilled.
DESSERTS:
Coconut Macadamia Nut Cookies:
Ingredients:
3/4 cup unsalted butter, softened
3/4 cup granulated sugar
3/4 cup brown sugar, packed
1 egg + 1 egg yolk at room temperature
1 1/2 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup shredded coconut
1 cup chopped macadamia nuts
Instructions:
In a large bowl, cream together softened butter, granulated sugar, brown sugar, egg, egg yolk, and vanilla extract until combined.
In a separate bowl, combine all-purpose flour, baking soda, and salt. Gradually add dry ingredients to the creamed mixture.
Stir in shredded coconut and chopped macadamia nuts until well combined.
Cover and refrigerate dough for at least 2 hours.
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
Drop dough by rounded tablespoons onto prepared baking sheets.
Bake in preheated oven for 10-12 minutes, or until edges are golden brown.
Allow cookies to cool on baking sheets for 5 minutes before transferring to wire racks to cool completely.
Makes about 32 cookies
Haupia Pie:
Ingredients:
1 prepared pie crust (store-bought or homemade)
2 cans (13.5 oz each) coconut milk
1/2 cup granulated sugar
1/2 cup water
1/2 cup cornstarch
Whipped cream for topping
Toasted shredded coconut for topping
Instructions:
Preheat the oven to 375°F (190°C).
Place the prepared pie crust in a pie dish and crimp the edges as desired. Pierce the bottom of the crust with a fork to prevent air bubbles.
Bake the pie crust in the preheated oven for 10-12 minutes, or until lightly golden brown. Remove from the oven and let cool completely.
In a saucepan, combine coconut milk and sugar over medium heat. Stir until the sugar dissolves and the mixture is heated through, but do not boil.
In a small bowl, mix water and cornstarch until smooth.
Gradually add the cornstarch mixture to the coconut milk mixture, stirring constantly to prevent lumps from forming.
Cook the mixture over medium heat, stirring continuously, until it thickens and coats the back of a spoon, about 5-7 minutes.
Remove the saucepan from the heat and pour the haupia filling into the cooled pie crust.
Smooth the top of the filling with a spatula and refrigerate the pie for at least 4 hours, or until set.
Before serving, top the entire haupia pie with toasted coconut and dollops of whipped cream.
Mango Coconut Popsicles:
Ingredients:
2 ripe mangoes, peeled and diced
1/2 cup coconut milk
2 tablespoons honey or agave syrup
1/2 teaspoon vanilla extract
Shredded coconut (optional, for garnish)
Instructions:
In a blender, combine diced mangoes, coconut milk, honey or agave syrup, and vanilla extract.
Blend until smooth and well combined.
Pour the mango coconut mixture into popsicle molds.
Insert popsicle sticks into the molds and freeze for at least 4 hours, or until fully set.
Once frozen, remove popsicles from molds and garnish with shredded coconut if desired.
Enjoy these refreshing mango coconut popsicles on a hot summer day!
These delightful recipes are sure to bring a taste of the tropics to your luau party. Enjoy the flavors and the fun as you celebrate with friends and family!