Any ideas for a summer luau party?

Question

I am planning a summer luau party for July. Any fun ideas?

Answer 1

I can give you several sites that will help you with your party. One site tells you how to change your guests names into Hawaiian, another gives you authentic Hawaiian recipes and the others are places to get great decorations.
http://www.alohafriendsluau.com/recioes.html
http://ww.alholafriends.com/names.html
http://www.orientaltrading.com
http://www.mninternational.com
Party City ( you will be blown away by all the decorations they have )

Answer 2

Kabobs with chicken (marinate in teriyaki sauce) and on the same skewer put chunks of fresh pineapple, cherry tomatoes, green pepper and vidalia onion. If you use bamboo skewers make sure to soak them in water for twenty-four hours so they do not burn up on the grill when you grill the skewers. This will smell great when it cooks and look pretty. Serve with simple rice pilaf or boiled and buttered potatoes.

Answer 3

Games= limbo, hola hoop, dancing with a bowl fruit on your head,
Look on this site www.orientaltrading.com lots of stuff for luau parties

Answer 4

grilled fruit is great, with a scoop of ice cream you can almost grill any fruit, watermelon is not good, peaches,nectar's, pineapples,plums i love these grilled really easy, also a pig roast the whole pig, its fun.

Kalua Pig Recipe courtesy Paula Deen
4 to 5-pound pork butt
2 1/2 tablespoons Hawaiian salt
2 tablespoons liquid smoke
1 banana leaf (or substitute 4 or 5 whole unpeeled bananas)
4 to 6 ti leaves (or substitute aluminum foil)
Preheat the oven to 325 to 350 degrees F.
Trim any excess fat from the butt roast. Make several shallow long cuts along the roast or pierce liberally with a fork. (This allows the salt and liquid smoke to penetrate the meat.) Rub with salt and liquid smoke.
Wrap the roast with banana leaf or in the absence of same, place whole bananas on top of meat.
Cut the ribs from the ti leaves and wrap over the banana leaf. Substitute aluminum foil, if ti leaves are not available. (Ti leaves can often be obtained from a local florist). Tie securely with twine.
Roast for about 45 minutes per pound. When meat is done, remove ti leaves, banana leaf (or bananas) and shred pork.

Whole Hog Recipe courtesy Joe Kasper and Joseph Piersanti

10 to 20 garlic bulbs
Sea salt
Extra-virgin olive oil
Seasoning salt
Coarse black pepper
Hot salt
70 pound hog
Cut the top of the garlic bulbs off and tie them in cheesecloth. Place garlic bulbs, salt, olive oil, seasoning salt, black pepper, and hot salt, to taste, in the inside of the pig as well as the outside. Roast as desired. When temperature of pig reaches 160 degrees F on an instant-read thermometer, it's done and ready to eat.

Curing and Marinating the Pig Recipe courtesy Emeril Lagasse
22 pound suckling pig
Salt and black pepper
6 peeled garlic cloves
Essence, recipe follows (make the recipe 5 times over)
Juice and zest of 3 lemons
Juice and zest of 5 oranges
1/8 cup crab boil
2 cups Steen's cane syrup
1 cup Worcestershire sauce
4 cups olive oil
Salt and black pepper the whole pig. Cure the pig for 24 hours under refrigeration. Remove the pig from the refrigerator and rinse thoroughly. Make several slits in the legs of the pigs. Stuff whole garlic cloves into each leg. Lightly oil the pig. Season the entire pig with Essence. In a large mixing bowl, whisk the juice and zest of the lemons, juice and zest of the orange, crab boil, Steen?s, Worcestershsire and olive oil together. Place the pig in a heavy garbage bag and pour the marinade over the pig. Tie the bag tightly, pressing all of the air out of the bag. Marinate the pig for 2 days, turning the pig occasionally. Preheat the oven 175 degrees. Place in the oven and slow roast for 10 to 12 hours.
Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup

Grilled Summer Fruit Recipe courtesy Giada De Laurentiis
Nonstick spray
3 firm but ripe nectarines, halved, pitted
3 firm but ripe purple/black plums, halved, pitted
3 firm but ripe red plums, halved, pitted
6 metal skewers or thick wooden skewers soaked in water 30 minutes
3 tablespoons sugar
*Other fruit substitutions can be apricots and peaches

Spray the grill rack with nonstick spray and prepare the barbecue (medium-high heat). Thread 1 piece of each fruit on each of 6 skewers so that the cut sides line up and lay flat. Sprinkle the sugar over the cut sides of the fruit. Let stand until the sugar dissolves, about 10 minutes.

Place the fruit skewers on the grill cut side down. Grill the fruit until it is heated through and caramelized, about 5 minutes. Transfer 1 fruit skewer to each plate and serve.

Answer 5

yesterday i was at a restaurant and i saw something you might like for your party. they cut a pinapple in half and served grilled chicken chunks marinated in pinapple juice, rum, brown sugar and red pepper IN the pinapple. it looked great.

Answer 6

suited party concept: come across a abandoned cabin interior the wooded area, take a boy with you there, shave his head, strip him bare, launch interior the woods, placed on hockey mask and chase him with working chainsaws. never gets previous.

Answer 7

fruit kabobs!!

Answer 8

whats your budget??