LUAU RECIPES




Here are some Luau recipes from a few of my Hawaiian friends to help you plan a Luau and celebrate your next special occasion. Here is an idea for a phenomenal pineapple tree!

A luau is a great way to celebrate a birthday, wedding, graduation, family reunion, promotion, welcome home or any other special occasion. A luau is also a great way to just celebrate summer and have an outdoor party. I found a great source for planning the best Luau! I have also added some Luau recipes compliments of some of my Hawaiian friends.


COCONUT CHICKEN

2 Pounds of chicken thighs, drumsticks or drumettes
1 6- ounce can of frozen orange juice, thawed
1-½ teaspoons of curry powder
1 cup grated coconut
½ cup of butter melted
1 cup of breadcrumbs
1 egg beaten

Marinate chicken in orange juice overnight.

Mix together breadcrumbs, curry powder and coconut. Dip chicken pieces in beaten egg, then in the breadcrumb mixture. Place on a baking pan and dribble with melted butter. Bake at 350 degrees for 45 minutes to 1 hour.


AUNTY LEILANI’S CHICKEN LUAU

Here are some more luau recipes for Hawaiian favorites.

2 Pounds of chicken breasts
2 tablespoons macadamia nut oil
2 teaspoons minced garlic
4 cup of chicken stock
3 boxes of frozen whole leaf spinach, thawed
1 ½ cups of coconut milk

Remove the skin and bones from chicken breast. Cut chicken into 1- inch cubes. Heat macadamia nut oil in a large skillet and sauté the chicken and garlic until light brown. Add chicken stock, cover and simmer for 10 minutes or until chicken is tender. Drain the spinach and stir spinach and coconut milk into the skillet. Simmer for 5 minutes. Makes 8-10 servings.

ALOHA SWEET POTATOES

4-5 medium sweet potatoes
1 cup of brown sugar
¼ cup of shredded coconut
½ cup of butter
½ cup of water

Boil the sweet potatoes in their skins until tender, 20- 25 minutes. Let them cool, then peel them and cut them into slices 1 ½ inches thick. In a large skillet melt the butter. Stir in the brown sugar and water and cook on medium heat about 5 minutes. Reduce the heat and add the sweet potatoes to the skillet. Cook gently tossing lightly until the sweet potatoes are glazed. Sprinkle with coconut before serving. Makes about 8 servings.


TERIYAKI BEEF

2 pounds of top sirloin or top round steak cut into 1 inch cubes
2 15 once cans of pineapple chunks in juice
½ cup of soy sauce
½ cup of brown sugar
1 teaspoon of minced ginger
4 teaspoons of sesame oil
2 cloves of minced fresh garlic
8 Wooden skewers

Combine all ingredients, including the juice from the pineapple, and marinate covered in the refrigerator 4 hours or overnight. Alternate adding beef and pineapple on the skewers. Broil in the broiler for 8-10 minutes turning once, until beef is cooked.


SAUTEED MAHI- MAHI

2 lbs of Mahi-Mahi fillets
¼ cup of white wine
6 tablespoons of butter
3 cloves of garlic, crushed
Salt and pepper
1 cup of flour

Slice fish fillets into 3 inch thick pieces and salt and pepper each piece. Roll each piece in flour Heat butter and crushed garlic in a pan on medium low, after butter is melted and garlic is simmering, add the wine and bring the heat up to high. Place mahi-mahi fillets in the pan and sauté on both sides. Avoid overcooking. Remove from heat and serve.


TERIYAKI MAHI-MAHI

This luau recipe is a real tasty luau favorite

4 pieces of mahi-mahi
1 clove of garlic
2 tablespoons of lemon juice
1 tablespoon of sesame seeds
2 tablespoons of butter
1 tablespoon of teriyaki sauce
1 teaspoon of honey

Melt 1 tablespoon of butter over low heat. Add garlic and sauté until tender. Stir in teriyaki, lemon juice, honey and sesame seeds. Pour over fish and marinate for at least 1 hour. Heat 1 tablespoon of butter in pan at medium heat. Add mahi-mahi and sauté for 4-5 minutes on each side, basting with marinade. Garnish with pineapple luau style.


MACADAMIA NUT MAHI-MAHI

No luau would be complete without a luau recipe for mahi-mahi

4 mahi-mahi fillets
¼ cup of Japanese breadcrumbs (panko)
2 tablespoons olive oil
½ cup of macadamia nuts toasted and ground very fine
½ cup of unsalted butter

Salt and pepper each fillet. Combine the toasted macadamia nuts with the softened butter. Add Japanese breadcrumbs as well as a pinch of salt and pepper. Coat each fillet with this mixture. In a large skillet add the olive oil and heat on medium until hot. Add the mahi-mahi and sear on each side for 3-4 minutes or until tender.


PINEAPPLE LUAU STYLE

What’s a luau without a luau recipe for pineapple?

Cut a thick slice from the top and bottom of an unpeeled pineapple. Remove the center of the pineapple in a single cylinder, leaving ½ inch of the fruit inside the rind. Cut the peeled fruit in quarters lengthwise, remove the core and cut into eight spears. Replace bottom piece and refill the shell with the spears and replace the top. Serve by removing the crown and pulling out the pineapple spears. Makes 8 servings.

PAPAYA BREAD

These Luau Recipes are for healty, hearty and tasty fruit breads.

4 cups of flour
1 tablespoon of baking soda
1 tablespoon of cinnamon
1 teaspoon of nutmeg
3 eggs
¾ cups of vegetable oil
1 cup of sugar
1 cup shredded carrots
1-½ cups applesauce
1-½ cups mashed papaya
1-¼ cups chopped walnuts
1 teaspoon salt

Pre-heat oven to 325 degrees
Lightly grease two loaf pans and set aside.
Combine eggs, oil and sugar. Mix on low speed for approximately 30 seconds. Add carrots, applesauce, mashed papaya and nuts. Mix on low for about 30 seconds. Combine salt, flour, baking soda, cinnamon and nutmeg. Add the wet mixture and mix by hand until everything is combined. Divide the batter evenly into the two loaf pans and bake for 55-60 minutes. Let cool in pan for about 10 minutes. Remove from pan and let cool on a wire rack.


MANGO BREAD

This luau recipe is a real Hawaiian favorite.

2 cups of flour
3 eggs
2 cups of partly mashed and partly diced mangos
1-½ cups of sugar
½ cup of chopped macadamia nuts
2 teaspoons of baking soda
1 teaspoon cloves
1 teaspoon of allspice
½ teaspoon of salt
½ cup of vegetable oil
½ cup of melted butter

Preheat oven to 350 degrees

Grease and flour two loaf pans and set aside.
Combine flour, baking soda, cloves, allspice, salt and sugar. Beat eggs for about 2 minutes in a large bowl. Add the flour mixture and mangoes to the eggs. add the macadamia nuts and mix by hand until everything is mixed together and smooth. Divide evenly into the two bread pans and bake for 45 - 55 minutes. Cool for 10 minutes in the pan and then remove to cool on a wire rack.


FRIED RICE

Great luau recipe accompaniment.

1 or 2 large chicken breast cooked and cut into ½ inch pieces or 1 cup of diced ham
6 cups steamed rice
2-3 teaspoons of soy sauce
1-½ teaspoons of sesame oil
½ teaspoon salt
3 eggs beaten
2 to 3 tablespoons of vegetable oil
4 tablespoons of thinly sliced green onion
1-½ cups of diced cooked vegetable or 1-½ cups of frozen peas and carrots (thawed)

Heat vegetable oil in a large skillet or wok and sauté chicken or ham for about 30 seconds on high heat and then remove from pan. Add beaten eggs and keep stirring while cooking so that the egg scramble into small pieces, remove egg from wok, return meat to wok and add cooked rice. Reduce heat to medium and cook for about 2 minutes, stirring constantly. Stir in vegetables, soy sauce, sesame oil, salt and cooked eggs. cook for 2 more minutes. Stirring constantly. Garnish with green onions and serve hot.


KALUA PIG

The main course of any luau is this luau recipe for Kalua pig.

5 lb pork butt roast
2-½ tablespoons Hawaiian salt (substitute kosher salt)
2 tablespoons of liquid smoke
1 banana leaf (substitute 4-5 whole unpeeled bananas)
4-6 tea leaves (substitute aluminum foil)

Trim excess fat from the roast. Make several shallow long cuts along the roast or pierce liberally with a fork to allow the salt and liquid smoke to penetrate the meat. rub with salt and liquid smoke. Wrap the roast with banana leaves or substitute and place the whole bananas on top of the meat. Cut the ribs from the ti leaves and wrap over the banana leaf or substitute and wrap the meat in aluminum foil. Roast in a 325 -350 degree oven for at least four hours. Remove from the oven when meat is tender. Remove ti leaves or foil, remove banana leaves or bananas and shred the pork.


HAUPIA (COCONUT PUDDING)

Another Hawaiian luau recipe favorite.

2 cup of coconut milk
1 cup of whole milk
6 tablespoons of sugar
5 tablesspoons of cornstarch
¼ teaspoon of vanilla

Pour one cup of coconut milk into a saucepan. Combine sugar and cornstarch stirring into the coconut milk. Add vanilla and heat on low stirring constantly until thickened. Add the remainder of the coconut milk and whole milk and continue to heat until thickened. Pour into an 8 inch square pan and chill until firm.


BANANA BREAD

½ cup of butter softened
1 cup of sugar
1-¾ cup of flour
1 teaspoon baking powder
½ teaspoon salt
2 cups of mashed bananas
2 eggs beaten
1 cup of macadamia nuts

Preheat oven to 325 degrees

Grease and flour a loaf pan and set aside.

In a bowl, mix butter and sugar until creamy. In a separate large bowl combine flour, baking powder and salt. Blend dry ingredients with creamed butter / sugar mixture. Add mashed bananas, eggs and nuts. Mix well and pour into loaf pan. Back for 1 hour or until knife comes out clean. Let stand for abut 10 minutes and then remove to a cooling rack.


CORN CHOWDER

This luau recipe is a real hit and easy to make.
1 qt of chicken stock
4 potatoes peeled and diced
2 onions diced
1 cup of diced celery
1-½ cups of light cream
Dash of salt and pepper
½ cup of chopped parsley
1 tablespoon of dill weed
2 cups of chopped Portuguese sausage (spicy Italian sausage can be substituted)
2 cans of creamed corn (17 oz each)

In a large stock pot combine chicken stock, potatoes, onion and celery. Simmer until the potatoes are tender. Add remaining ingredients and simmer until heated through.


Modern Hawaiian luaus are not complete without macaroni salad. Hawaiians love their macaroni salad. Here is a great luau recipe for Hawaiian Macaroni salad.

The Next two Luau Recipes are for the luau favorite of many Hawaiian People: Hawaiian Macaroni Salad and Hawaiian Potato salad.


HAWAIIAN MACARONI SALAD

1lb of large elbow macaroni
¼ cup of grated carrots
1 cup of best food mayonnaise
¼ cup of milk
Salt and Pepper
Cook macaroni till tender and drain and cool.
Add grated carrots, mayonnaise and milk till well coated.
Salt and Pepper to taste.


HAWAIIAN POTATO SALAD

4-5 large potatoes
1 cup shell macaroni-dry
1-2 carrots chopped
2 celery stalks-chopped
2-3 pickles to taste-chopped
1 cup of peas
2 stalks of green onion to taste
1 cup of mayonnaise
½ cup zesty Italian dressing
1-2 tsp of pickle juice
Salt and Pepper to taste

Boil potatoes until tender. Cool and cut into cubes.
Cook macaroni per package directions. Toss with
Remaining ingredients. Add dressing. Refrigerate 2 hours
Before serving.


CHICKEN LONG RICE

2-½ lbs. chicken thighs
3 quarts of chicken broth or water
2 tsp of salt
6 cloves garlic minced fine
2 Tbs of vegetable oil
¼ cup of fresh ginger root sliced
8 oz long rice (cellophane noodles)
½ cup of green onions
Shiitake mushrooms (optional)

Heat oil in a large pot.
Add garlic and sauté until light brown
Add chicken and sauté until brown
Add chicken broth of water and the fresh ginger.
Bring to a boil, and then lower heat and simmer for 40 minutes
Shred chicken, and return to broth
Then add long rice cooking for another 5-10 minutes
Until long rice is clear in color
Add mushrooms
Turn off heat and let sit for 10 minutes
Top off with chopped green onions.


MAI TAI

1 oz of light rum
1 oz of Coruba or Red Heart Jamaican Rum
½ oz of French Orgeat
½ oz Orange Curacao
¼ oz Rock Candy Syrup
Juice of one fresh lime
Orange juice

Fill a large 16 ounce glass with ingredients, then add crushed ice
And splash of orange juice. Garnish with mint leaves,
pineapple slice and for a real tropical look add an orchid
and a miniature paper parasol.


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