I'm attending a Luau-themed party-quick,easy ideas for a food item?

Answer 1

Pineapple chicken stir fry-
any kind of noodle you prefer, cooked cubed chicken breast, stir fry vegetables, and pineapple- saute in a skillet until ingredients are hot, about 10 minutes. The best part is that you look totally gourmet and its super easy!

Answer 2

Hooley-Hooley chicken. Use thighs. Put em in the crock pot, add a cup or so of terriaki sauce mixed with brown sugar and a dash of worchestershire. Start em off on high til they get good and going, then turn em down to low. Cook for 6 hours or longer. Every now and then baste em with the sauce from the bottom of the crock.
The great thing about crock pots is that they transport well and stay hot at the potluck. Garnish with pineapple chunks.

Answer 3

Fried Plantain Chips and Pina Colada Dip

Answer 4

Teriyaki chicken or beef with grilled pineapples...Really good...Go to foodnetwork.com for a really good recipe by Rachel Ray.

Answer 5

check here : http://www.hawaii-luaus.com/recipes.htm or just bring some Spam and rice. Yuk, but the Hawaiians love Spam.

Answer 6

ham & pineapples and pina coladas

Answer 7

how about grilled pineapple ?

Answer 8

hawaiian pizza, or ham.

Answer 9

First I'd put some chips and some mango or pineapple salsa out along with some California Rolls (sushi), which you can either make yourself, get it in a supermarket or order ahead from your favorite sushi bar, along iwith a little bowl of soy sauce for dipping and some wasabi.

As people are lingering I'd butler some Coconut Shrimp (you can buy this premade and pop it in the oven) with some duck sauce and hot Chinese mustard in two little glass bowls. If you want another appetizer you can make some chicken satay and serve with maybe a peanut dipping sauce. Sprinkle the satay with white and black sesame seeds before grilling.

For the main course if it is a BIG party I'd order an already made roast pig. If it is a small party I'd either roast my own suckling pig or make a pork roast. Along with that I would serve pineapple rice, a salad with Mandarin orange slices, sprinkled with fresh grated coconut, and dressed with an oriental salad dressing, and if you MUST have a vegetable you can have a stir fry made up of green beens, red pepper, purple onions, etc., and sprinkled with toasted black sesame seeds. The key is COLORFUL vegetables.

For dessert I'd make my killer pineapple cheesecake, which is to die for and put out a beautiful platter of fresh fruit. Cheesecake can be made ahead. But if you don't want to make a cheesecake how about you BUY a cheesecake and serve it with some premade pineapple topping?

How easy is that?

This was my menu when I had a Luau:
Iced Tea Halekulani-flavored with lime, mint, and almond syrup
Coconut Macadamia Shrimp with Dipping Sauces
Mandarin Orange Salad
Hawaiian Sweet Bread
Fried Pineapple Rice
Roast Suckling Pig
Cucumber Carrot Salad
Korean Coleslaw
Coconut Cake with Raspberry Coulis
Pina Colada Cheesecake

PINA COLADA CHEESECAKE
Haliimaile General Store

This very large, tall cake should be made a day ahead so that it can be refrigerated overnight.

3 cups finely ground graham cracker crumbs (12 ounces)
1 cup shredded unsweetened coconut (2 ounces)
2 1/2 cups granulated sugar
6 tablespoons unsalted butter, melted
2 1/2 cups coarsely chopped fresh pineapple, from a 2 1/2 pound pineapple-or use a 16 ounce can of crushed pineapple packed in its own juice, drained and delete Step 2
1/4 cup light brown sugar
3 pounds cream cheese, at room temperature
5 eggs
1/2 cup unsweetened coconut milk
2 cups heavy cream
1/4 cup cream of coconut, such as Coco Lopez brand
2 teaspoons vanilla

1. In a large bow, toss together the graham cracker crumbs, 3/4 cup of the coc onut and 1/4 cup of the granulated sugar. Using a fork, stir in the melted butter. Transfer the crumb mixture to a 10-by-3 inch spring form pan and press evenly all over the bottom and up the sides of the pan. Refrigerate for 15 minutes. Preheat the oven to 350.

2. In a medium nonreactive saucepan, stir together the pineapple and brown sugar. Bring to a simmer over moderate heat and cook until soft and syrupy, about 10 minutes. Drain and set aside to cool. Reserve the syrup for another use.

3. Using an electric mixer, beat the cream cheese and the remaining 2 1/4 cups granulated sugar at medium speed, scraping the bowl. Beat in the eggs one at a time, blending well after each addition. Beat in the coconut milk. Pour one-fourth of the cream cheese m zixture into the chilled crust. Spoon the cooled pineapple on top in an even layer. Pour the remaining cream cheese mixture over the pineapple. Bake for 1 1/2 hours, then prop open the oven door and let the cake cool completely in the oven. Refrigerate the cake overnight.

4. Preheat the oven to 350. Spread the remaining 1/4 cup coconut on a baking sheet and toast until golden, about 5 minutes. Let cool.

5. In a medium bowl, whip the heavy cream, cream of coconut and vanilla until stiff. Unmold the cheesecake on a platter. Spread or pipe the coconut cream over the top. Sprinkle the toasted coconut over the cream.

ICED TEA HALEKULANI (Iced Tea with Lime and Almond)-good amount, may need to add more sugar
Serves 20
30 cups brewed, chilled, tea
2 1/2 cup sugar syrup
2 1/2 cup fresh lime juice-we used bottled
10 ounces (20 tablespoons) orgeat syrup
40 mint sprigs for garnish
In a pitcher stir together the iced tea, the sugar syrup, the lime juice, and the orgeat syrup. Serve in glasses filled with ice cubes. Garnish with mint.
SUGAR SYRUP
1 cup sugar
2 cups water

In a saucepan combine the sugar and the water an bring the mixture to a boil, stirring and washing down any sugar crystals clinging to the sides with a brush dipped in cold water until the sugar is dissolved. Cook the syrup over moderate heat, undisturbed, for 5 minutes and let it cool. The syrup keeps, in a sealed jar and chilled, indefinitely. Makes about 2 1/2 cups

COCONUT-MACADAMIA SHRIMPS
Makes 28-32 appetizer servings.
4 pounds lg. shrimp, shelled, divined, butter flied, tails intact
1/2 cup hoisin sauce
1/2 cup dry sherry
4 tablespoons rice wine vinegar
4 tablespoons soy sauce
2 cloves garlic, minced
4 cups all-purpose flour
1 cup ground macadamia nuts
2 1/2 to 3 cups coconut milk
2 egg, beaten
4 cups grated fresh coconut
Vegetable oil

1. Combine shrimps, hoisin sauce, sherry, vinegar, soy sauce and garlic in large bowl. Refrigerate covered 2 hours.
2. Combine flour, nuts, baking soda and salt in medium-size bowl. Beat 1 1/4 cups coconut milk and the egg in small bowl; stir into flour mixture. Stir in as much of the remaining milk needed to form smooth batter thick enough to coat shrimps. Let batter stand covered 2 hours. Stir gently.
3. Drain shrimp; discard marinade. Pat dry with paper toweling. Dip shrimps in batter; shake off excess; roll in coconut. Refrigerate covered on waxed paper-lined baking sheet l hour.
4. Pour 2 inches oil into a large saucepan; heat to 375 degrees. Fry shrimp 3 at a time in oil, turning once, until golden brown and crisp. Remove with slotted spoon; drain on paper toweling. Serve with Plum and Mustard Dipping Sauces.


MANDARIN SALAD Serves 4-6 Better Homes and Garden Cookbook
1/4 cup sliced almonds 1 T + l t. sugar
1/4 head of lettuce
1/4 bunch bunch romaine
2 medium celery, chopped (1 cup)
2 green onions-sliced with tops (2T)
1 11 oz. can mandarin oranges

Dressing
1/4 cup oil
2 T sugar 2 T cider vinegar
1 T snipped parsley-can omit
1/2 t. salt
dash pepper
dash tabasco sauce

Cook almonds in sugar on low heat, stir constantly until sugar is melted and almonds are coated. Pour onto a piece of Reynold’s Wrap-lined pan. Cool and bread into pieces and store in a zip lock bag. You can do this a day ahead. Place the dressing ingredients in a bottle and shake. You can do the morning it is needed. Just before serving, place the salad ingredients in a large bowl, shake the salad dressing and pour over salad. Sprinkle with almonds and mandarin oranges (drained). Toss and serve. Serves 4-6 people

STIR FRIED PINEAPPLE RICE unknown source
20 servings
10 tablespoons sodium-reduced soy sauce
5 tablespoons oyster sauce
2 tablespoons + 1 teaspoon sesame oil
2 tablespoons + 1 teaspoon minced garlic
2 tablespoons + 1 teaspoon peeled, minced fresh ginger
5 tablespoon sake or canned low-sodium chicken broth
2 1/2 cups thin strips red bell pepper 2 1/2 cups thin strips fresh shiitake mushrooms, stems removed (about 1 ounce)
2 1/2 cups diced fresh pineapple
10 cups cooked jasmine rice, room temperature
10 tablespoons water
Optional garnishes: chopped fresh cilantro, minced green onion

In small bowl, combine soy and oyster sauces. Over high heat, heat wok or large heavy skillet (preferable non stick) until drop of water evaporates on contact. Add sesame oil; heat about 10 seconds. Add garlic and ginger; Stir-fry about 10 seconds. Add sake or broth, bell pepper, mushrooms and pineapple; ;stir-fry until peppers are crisp-tender, about 2 minutes. Transfer pineapple mixture to plate. Add rice to hot wok. Sprinkle with water; Stir-fry rice until heated through, about 2 minutes. Stir in soy-sauce mixture. Return pineapple mixture to wok and stir until hot; transfer to serving dish. To garnish, sprinkle with cilantro and green onion.

ROAST SUCKLING PIG Time Life Cookbook
We used a 22 lb. pig, cooked @275 3 hours, @350 for 2 hours, and @200 for 2 hours-could have just kept it at 275 the whole time I think
To serve 20
1 cup Japanese soy sauce
1/2 cup dark brown sugar
4 teaspoons finely chopped garlic
2 teaspoons salt
1 teaspoon freshly ground black pepper
A 20 pound oven-ready sucking pig
1/2 cup vegetable oil 6-8 ti leaves, if available
We garnished piggy with parsley wreath and blueberry eyes. The meat fell off the bone and melted in your mouth.

OPTIONALY FRUIT LEI - use what you can find
40 canned litchis, drained
20 one-inch long chunks of ripe banana
1 kumquat drained and cut in half crosswise,
40 whole drained kumquats
20 small fresh limes
20 one-inch chunks of fresh pineapple
3 fresh carambola cut crosswise into 1/4-inch-thick slices

Combine the soy sauce, brown sugar, garlic, salt and pepper in a small bowl and stir them together until the sugar is completely dissolved. Wash the pig under cold running water and pat it completely dry inside and out with paper towels. Rub the soy sauce mixture in the cavity and all over the outside of the pig. Marinate at room temperature for at least 1 hour or in the refrigerator for 2 or 3 hours.

Preheat the oven to 350. Crumple a sheet of aluminum foil into a ball approximately the same size as a lime and insert it in the pig's mouth to keep it open as the pig roasts. Curl the tail and cover both the tail and the ears of the pig with small squares of foil to prevent them from burning. Place the pig on a rack set in a large, shallow roasting pan and with a pastry brush spread the vegetable oil evenly over the entire outside surface of the pig. If the head extends beyond the edge of the pan, double a strip of aluminum foil and place it on the rack under the head to catch any drippings.
Roast the pig undisturbed in the middle of the oven for 3 hours, then remove the foil from the ears and tail and continue roasting for 15 to 20 minutes longer.

To test for doneness, pierce the thickest part of the thigh with the point of a small sharp knife. The juice that trickles out should be a clear yellow; if the juice is still slightly pink, roast the pig for another 5 to 10 minutes.

To serve, transfer the roast pig to a large heated platter-covered with a layer of fresh ti leaves if you have them. Replace the ball of foil in the pig’s mouth with one of the whole fresh limes. Use the kumquat halves to cover the pig’s eyes. Let the pig rest at room temperature for about 10 minutes to make carving it easier and to allow time to prepare the garnish.

Fruit Garnish: Meanwhile, thread 20 sharp skewers with the tropical fruits; one litchi, one banana chunk, one kumquat, one lime, another litchi, another kumquat, and a pineapple chunk on each of the skewers, pressing the fruits together tightly.

Insert two of the skewers of fruit into the back of the pig just behind its ears, and arrange the six remaining skewers in sets of three along each side of the body.

If you can find fresh carambola/star fruit), make a ti-leaf collar for the pig and stud it with slices of carambola . You may also place another slice of the carambola at the base of the pig’s tail. To serve, display the garnished pig to your guests, then remove the skewers to a separate plate, and carve the pig.