Category: Recipes

Posted on » by Michael » Theme:

Hawaiian Chicken Kabobs

Prep Time: 10 Minutes

Cook Time: 20 Minutes Ready In: 2 Hours 30 Minutes

Servings: 8

“A light marinade of soy sauce, brown sugar, and sherry with sesame and spices tenderizes these chicken pineapple kabobs into an aloha grilled dream of a dish!”

INGREDIENTS:

3 tablespoons soy sauce

3 tablespoons brown sugar

2 tablespoons sherry

1 tablespoon sesame oil

1/4 teaspoon ground ginger 1/4 teaspoon garlic powder

8 skinless, boneless chicken breast

halves – cut into 2 inch pieces

1 (20 ounce) can pineapple chunks,

drained

skewers

DIRECTIONS:

1. In a shallow glass dish, mix the soy sauce, brown sugar, sherry, sesame oil, ginger, and garlic powder. Stir the chicken pieces and pineapple into the marinade until well coated. Cover, and marinate in the refrigerator at least 2 hours.

2. Preheat grill to medium-high heat.

3. Lightly oil the grill grate. Thread chicken and pineapple alternately onto skewers. Grill 15 to 20 minutes, turning occasionally, or until chicken juices run clear.

Posted on » by Michael » Theme:

Macadamia Nut Crusted Mahi Mahi

Prep Time: 35 Minutes

Cook Time: 45 Minutes Ready In: 1 Hour 20 Minutes

Servings: 6

“Mahi mahi is coated in macadamia nuts and breadcrumbs and lightly fried, then baked, and served with a sauce featuring tropical fruit, hot pepper, shallots, and chicken stock.”

INGREDIENTS:

2 ounces macadamia nuts

4 ounces plain bread crumbs

6 (6 ounce) mahi mahi fillets

4 ounces butter

2 ounces shallots, diced

4 cups chicken stock

4 ounces pineapple, rough chopped 4 ounces papaya, rough chopped

4 ounces mango, rough chopped

1 tablespoon shredded coconut

2 habanero peppers, seeded

salt and pepper to taste

white sugar to taste

DIRECTIONS:

1. Preheat oven to 375 degrees F (190 degrees C).

2. In a food processor or blender, pulse together macadamia nuts and breadcrumbs until finely ground. Pour nut mixture onto a plate, and coat fish fillets on both sides.

3. Heat butter in a large skillet over medium heat. Fry fillets on both sides until nuts are golden brown. Remove to a baking pan.

4. Add shallots to skillet, and cook until translucent. Stir in chicken stock. Mix in pineapple, papaya, mango, coconut, and habanero peppers. Season with salt, pepper, and sugar to taste. Simmer until sauce is thick, about 30 minutes. Strain to remove peppers, fruit, and shallots. Reserve sauce in a pan over low heat.

5. Bake mahi mahi in preheated oven about 10 minutes, until internal temperature reaches 140 degrees F. Remove fish, and lightly coat with sauce.

Posted on » by Dana & Nancy » Theme:

Hawaiian Bread

This famous bread is actually a Portuguese sweet bread. It’s delicious toasted for breakfast or used to make sandwiches.

From Cooking Light, March 2005

Ingredients:

1 (6-ounce) can pineapple juice

1 package dry yeast (about 2 1/4 teaspoons)

3 cups all-purpose flour, divided

1/2 cup warm 2% reduced-fat milk (100° to 110°)

1/2 cup egg substitute

1/3 cup sugar

1/4 cup butter, melted

1/2 teaspoon salt

Cooking spray

2 tablespoons all-purpose flour

Preparation:

Place pineapple juice in a medium microwave-safe bowl. Microwave at high 45 seconds or until 100° to 110°. Dissolve yeast in warm pineapple juice; let stand 5 minutes.

Place yeast mixture in the bowl of a stand-up mixer fitted with a paddle attachment. Lightly spoon flour into dry measuring cups; level with a knife. Add 1 cup flour to yeast mixture; beat until combined. Add warm milk, egg substitute, sugar, butter, and salt, beating to combine. Add 2 cups flour, 1/2 cup at a time, until combined (dough will be very soft and sticky). Beat at medium-low speed 2 minutes. Scrape down sides of bowl. Lightly coat sides of bowl with cooking spray.

Cover bowl with a damp towel. Let dough rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.)

Preheat oven to 350°.

Coat 2 (8-inch) round pans with cooking spray; dust each pan with 1 tablespoon flour. Divide dough evenly between prepared pans. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size. Bake at 350° for 30 minutes or until golden brown.