Down Island Maui Wowee Chicken Bites Food

DOWN ISLAND MAUI WOWEE CHICKEN BITES

Steps:

• 1. In a large bowl combine the first eleven ingredients. Form into 36 patties, about 1/2 " thick and 1 3/4" in diameter. (think the size of your butter cracker) Place on a parchment lined baking sheet. Refrigerate, covered until ready to cook.
• 2. To make the Ginger Lime Mango Mayo combine all mayo ingredients in a food processor and pulse until mayo mixture is smooth. Cover and refrigerate until ready to use.
• 3. Preheat a gas grill on medium-high heat. Brush vegetable oil on grill to create a non-stick surface. Place small patties on grill and cook until chicken is fully cooked, turning once, about 3-4 minutes each side. During the last few minutes of grilling, baste the patties with 1/3 cup of the Island Teriyaki Sauce.
• 4. Place 1/2 teaspoon of the Ginger Lime Mango Mayo on each Butter cracker, equal amounts of baby salad greens, top with chicken patty, and small amounts of diced red onion. Serve these amazing Down Island Maui Wowee Chicken Bites with remaining Ginger Lime Mango Mayo; Enjoy! Serves: 36, prep time: 25 minutes, grilling time: 10 minutes

WOWIE MAUI CHICKEN

Steps:

• Heat a large sauce pan or Dutch oven over medium heat. Add olive oil.
• Cook chicken in olive until browned.
• Add garlic and cook for another 2-3 minutes stirring well to make sure garlic does not burn.
• Add remaining ingredients and stir well. Bring to boil.
• Reduce heat to med-low.
• Cover and simmer for 25 minutes until rice is tender.
• Serve immediately.

COCONUT CHICKEN TENDERS WITH MAUI WOWEE DIPPING SAUCE

Steps:

• Cut each chicken breast into 4 to 6 (1-inch) strips.
• Whisk together flour and next 4 ingredients in a bowl. Combine coconut and breadcrumbs in a large shallow dish. Dip chicken pieces in flour mixture, and dredge in coconut mixture.
• Pour oil to a depth of 2 inches in a deep skillet or Dutch oven; heat to 350°.
• Fry chicken, in batches, 2 to 3 minutes or until golden. Drain on paper towels. Sprinkle lightly with salt, if desired. Serve with Wowee Maui Dipping Sauce.
• Maui Wowee Dipping Sauce: Mix all ingredients together. Serve with Coconut Chicken Tenders.

THE MAUI WOWIE

Steps:

• SPREAD bread slices with mayonnaise.
• FILL with remaining ingredients.

GRILLED MAUI CHICKEN

Steps:

• For the salsa, combine all fruit, vegetables and herbs in a bowl.
• In a separate bowl, add the remaining ingredients and whip with a whisk until well combined and all sugar is dissolved.
• Pour liquid over fruit and vegetables and toss until well combined.
• In a stainless mixing bowl, combine water, soy sauce, pineapple juice, sugar and lemon juice; whisk until sugar has dissolved.
• Pour marinade over chicken and swirl until all chicken breasts are covered; cover bowl and refrigerate for 8 hours.
• Remove chicken from marinade and grill about 4-5 minutes, turning once and grilling other side 4-5 minutes until center temperature reads 160°F.
• Serve chicken topped with spoonful of salsa.

HAWAIIAN TUNA BURGERS WITH MAUI WOWEE SALSA

Steps:

• Prepare a medium-hot fire in a charcoal grill with a cover; or preheat a gas grill to medium-high.
• Make the salsa: combine all the ingredients in a bowl; stir to mix; set aside to let flavors blend.
• Make the patties: In a bowl, combine the tuna, panko, egg, mustard, garlic, honey, sesame oil, salt, pepper, and cayenne; mix well.
• Divide mixture into 6 portions; form the portions into patties to fit the buns.
• When the grill is ready, brush grill rack with vegetable oil.
• Place the patties on the rack, cover, and cook, turning once, just until opaque throughout, about 4 minutes on each side.
• During the last few minutes of cooking, place the buns, cut side down, on the outer edges of the rack to toast lightly.
• Assemble the burgers: brush the cut sides of the buns with teriyaki sauce.
• On each bun bottom, place a patty and an equal portion of the salsa; add bun tops and serve.