Hawaiian Chicken Luau Food

CHICKEN LUAU BY KUANA TORRES

Steps:

• Boil leaf down until soft (4 to 5 hrs).
• Remove from pot and into strainer. Drain well.
• In a separate pot, boil chicken for 30 to 35 minutes or until soft.
• Remove from pot, cool, shred and set aside.
• Heat stove to medium/low setting and add lūʻau leaf back into pot.
• Stir in coconut milk.
• Keep a constant stir so that burning does not occur (20 minutes).
• Add shredded chicken and stir (5 minutes).
• Turn stove off.
• Add salt to taste. Finished

HAWAIIAN LUAU RICE

Steps:

• The day or two before, wash your rice thoroughly. Add 1 cup of basmati rice and 1.5 cups of water to your pan and cover and simmer for 12 minutes. Remove from heat and allow to sit for 10 minutes. Fluff rice with fork. One cup of basmati rice when cooked will yield about 2 and 3/4 cup rice. Allow rice to completely cool and place in the refrigerator over night. (You can use other leftover rice as well like Jasmine or short grain rice.)
• Toast your coconut in a non-stick skillet until in is toasty brown. Set aside.
• Toast the macadamia nuts in a dry pan until toasty. Chop coarsely. Set aside. (optional)
• Place your coconut oil, onions, garlic, ginger in the pan until aromatic. Add the ham and cook quickly until lightly golden.
• Add your cooked basmati rice, chicken powder and white pepper and mix quickly in your pan until all of the rice is covered evenly with the coconut oil and seasoning. Add the pineapple, green onions and toasted coconut back into the pan and continue stirring quickly, just until warmed. Reserve a little toasted coconut and green onions on the side for garnishing.
• Serve on plate and garnish with toasted crushed macademia nuts, toasted coconut and green onions. Enjoy!

LUAU CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large skillet combine the pineapple juice, brown sugar, ketchup, ginger, garlic salt, cornstarch and soy sauce. Simmer all together for 5 minutes over low heat.
• Place cooked chicken, bell pepper, onion, and water chestnuts in a 9x13 inch baking dish. Pour skillet mixture/sauce over the top. Cover dish with aluminum foil and bake in the preheated oven for 1 hour.

27+ EASY HAWAIIAN RECIPES (+MAI TAI COCKTAIL)

Steps:

• Shake all of the ingredients lightly in a cocktail shaker using crushed ice.
• Garnish with mint leaves and lime.

HAWAIIAN CHICKEN LUAU

Steps:

• Cut chicken into 1 inch cubes. Heat oil in a large skillet and saute chicken and garlic until light brown. Add stock, cover and simmer for 10 mins or until tender. Drain spinach and stir spinach and coconut milk into skillet.
• Simmer for 5 minutes and serve.

HAWAIIAN LUAU FRIED RICE

Steps:

• Cook rice according to package directions for 6 cups cooked rice; set aside.
• Add shredded coconut to a pan over medium-high heat. Stir constantly until coconut begins to turn golden brown.
• Remove coconut completely from the pan; set aside.
• Using the same pan over medium-high heat, add vegetable oil, onion, ginger, bell pepper and ham and sauté until ham begins to turn golden brown and red pepper and onion are tender.
• Add cooked rice, pineapple, sesame oil, soy sauce and toasted coconut to the pan and cook, stirring constantly, until heated through and well combined.
• Remove from heat.
• Serve and garnish with green onion.

HAWAIIAN BARBECUE CHICKEN

Steps:

• To make the dry seasoning place all of the ingredients into a bowl and stir until well combined. Transfer to an airtight container and store in a cool, dry place.
• Place your chicken in a large casserole dish and sprinkle with some of the dry seasoning - you can use as much or as little as you like. Make sure to flip the chicken over to coat both sides.
• Pour a half-cup of pineapple juice over the chicken then cover and refrigerate for 30 minutes or in the fridge overnight if possible.
• To make the sauce place the other half-cup of pineapple juice, brown sugar, ketchup, soy sauce, chicken broth, ginger, and garlic. and whisk together. Stir in the Lava BBQ Sauce. Divide into two lidded containers and keep in the refrigerator until needed. Use one of the sauces to baste during cooking, and the other to coat after cooking. This is to avoid cross-contamination.
• When ready to cook, drain the chicken and discard the marinade.
• Grill the chicken over medium heat for 12-14 minutes on each side or until cooked through, the juices run clear, and there is no pink in the middle. Cook for longer if required.
• Baste the chicken occasionally with the sauce every 4 minutes.
• Baste the chicken once removed from the heat before serving.

CHICKEN LUAU

Steps:

• Remove bones and skin from chicken breasts and cut meat into 1 inch cubes.
• Heat oil and saute chicken until lightly browned; add garlic and saute one minute.
• Pour chicken stock over the browned meat and garlic, and simmer 10 minutes or until chicken is tender.
• Drain the thawed spinach, then stir spinach and coconut milk into the chicken mixture. Simmer five minutes.
• Serve with rice.

HAWAIIAN CHICKEN

Steps:

• Heat olive oil in a large skillet over medium-high heat.
• Season chicken with salt and pepper then add to the skillet.
• Sear outside until a nice golden crust forms.
• Remove chicken from pan, add in peppers and saute for 3-5 minutes until tender, remove from pan
• Add sauce ingredients to pan, and bring to a simmer, add chicken back in, and cook on medium-low heat, letting sauce reduce while chicken cooks through.
• Add peppers and pineapple to pan, and cook a few minutes more, until sauce is thick, sticky, and glossy, and peppers are tender
• Serve over cooked white rice.

16 EASY HAWAIIAN SIDES YOU'LL LOVE

Steps:

• Select your favorite side dishes.
• Organize all the required ingredients.
• Prep a delicious Hawaiian meal to remember!