Pineapple Pacific Potluck Food

PINEAPPLE PACIFIC POTLUCK

Steps:

• Mix ground beef, onions, eggs, salt, pepper and 1/2 tablespoon of soya sauce together.
• Shape mixture into 32 small balls.
• Dip meatballs in soya sauce to coat.
• Add any remaining soya sauce to 2 tbsp oil in frying pan and brown meatballs gently.
• Place browned meatballs in a 10 cup baking dish.
• Drain syrup from pineapple chunks and combine with pineapple juice.
• Mix together sugar, cornstarch and 1/2 tsp salt.
• Stir in juice mixture and vinegar.
• Mix well.
• Cook juice mixture in clean pot, stirring constantly until the sauce thickens and boils. The sauce thickens very quickly.
• Combine pineapple chunks and peas with the meatballs in dish.
• Pour sauce over the meatballs and cover.
• Bake in a 350 degree oven for 45 minutes.
• Serve ontop of cooked rice.

POW-WOW POTLUCK

Steps:

• Brown, crumble, and drain hamburger meat in a large skillet.
• In the same skillet, combine the cooked meat, beans, and sloppy joe sauce.
• Simmer until heated through, approximately 5-10 minutes.
• To serve, put a layer of corn chips (I use chili cheese Fritos) on the bottom of a plate.
• Top with the meat mixture, then top with the toppings of your choice.
• I normally put out shredded mexi blend cheese,diced tomatoes, chopped onions, sour cream, shredded lettuce, and sliced jalapenos, but use your imagination!
• Prep time includes chopping veggies and browning the hamburger meat.

HULI HULI PINEAPPLE CHICKEN

Steps:

• Stir pineapple, brown sugar, shoyu, ketchup, red wine, Worcestershire sauce, ginger, garlic, and liquid smoke together in a pot; bring to a boil, reduce heat to medium-low, and simmer, stirring occasionally, until sauce is reduced and thickened, about 30 minutes. Cool completely. Transfer 1 1/2 cups sauce to a bowl and refrigerate.
• Place chicken pieces in a large bowl and pour remaining sauce over the top; toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator, 4 hours to overnight.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove chicken from marinade; discard used marinade.
• Cook chicken on the preheated grill until caramelized, about 5 minutes per side. Reduce heat to low and cook, turning and basting frequently with reserved 1 1/2 cups pineapple sauce, until no longer pink at the bone and juices run clear, 10 to 15 minutes more. An instant-read thermometer inserted into the thickest part near the bone should read 165 degrees F (74 degrees C).