Fruit Kabobs in a Pineapple

by Betsy Edwards | Aug 29, 2017 | Hawaiian Recipes, Large Group Cooking, Side Dish

Fruit Kabobs in a Pineapple

Are you ready for some FUN?

Queue some mellow Hawaiian tunes and pass the Kahlua pork!

These fruit kabobs in a pineapple are a great option anytime you want to serve fruit in a fresh, fun new way. One of the more popular dishes at our last luau, your guests will love it. Use a wide variety of fruit, in a festive range of colors including:

Cantaloupe

Pineapple

Watermelon

Strawberries

Kiwl or Honey Dew Melon

Mandarin Oranges

And it couldn’t be easier. Start by cutting off the tops of your strawberries, like this.

Next, cut your fruit into 1 inch bite-size pieces and place in bowls. Then slice off the bottom of a pineapple so it will stand upright solidly, like this.

Finally, simply thread your fruit onto the skewers and insert into the pineapple at an angle all around the pineapple in 4 rows. I made this pineapple with 12 skewers for an Eclipse party we recently held.

It tastes every bit as great as it looks.

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5 from 1 vote

Fruit Kabobs in a Pineapple

Prep Time

20 mins

Total Time

20 mins

An AlohaDreams.com recipe.

Course: Side Dish

Servings: 24 servings

Author: Betsy Edwards

Ingredients

1 pineapple (for the center piece, not for the kabob pieces)
24 wooden skewers
24 pieces watermelon
48 strawberries (Note: Get 3 pounds. Each pound of strawberries = about 18 strawberries)
24 pieces cantaloupe (1 cantaloupe)
24 pieces mandarin oranges (1 can or small jar)
24 pieces pineapple (1 whole pineapple will yield about 6 slices with 6 pieces per slice to total 36 pieces)
24 slices kiwi fruit or 24 pieces honeydew melon (About 6 slices per kiwi, so get 4 kiwi)

Instructions

Cut the bottom off the pineapple so it sits flat on a plate.
Cut the fruit into 1-inch, or bite-size, chunks. Trim the leaves off the strawberries, but do not core them.
If using wooden or bamboo skewers, make sure all the splinters are off of them by rolling two together in your hands, or rub them over each other, as if you are sharpening a knife.
Skewer the fruit on the skewers, alternating fruit types and colors on each stick.
Make sure to insert the skewers into the pineapple angled up, so the fruit don't slip off the end.

MAKE AHEAD NOTE:

Pineapple Kabobs can be made earlier in the day for serving the same day. For best results, I would not make them the day prior

Welcome to Aloha Dreams!

I'm so glad you dropped by. I'm Betsy. Here you'll find my favorite fabulous, trusted recipes - everything from delicious, quick meals for your family to wonderful classics made easy.

I'm also here to help you with large group recipes from 20 to 200. So next opportunity you get to cook for a large group - Say 'Yes!' Then relax. I've got your back.

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If you're planning a vacation to Hawaii, I've got you covered on the very best places to go! From many amazing restaurants to incredible adventures in the surf and on land, this is your go-to source for unique and exciting things to do on the Big Island of Hawaii. Or just take a Virtual Vacation!! Let's go!

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If you've been asked to cook for a large group activity, be it a Girl's Camp or a Graduation Party, say Yes! I'm here to help. From Menus to Game Plans to Recipes, I'll help you keep on schedule and turn out amazingly delicious food if you're cooking for a crowd! My recipes are tested and trusted. Let's cook!

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Ever wished you could build your dream home? Like amazing house design and home building ideas? Me too! Join me as I design and build a home on the Big Island of Hawaii. Follow along while I design each room. Enjoy a front row seat for the entire amazing construction process. Let's play!

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Would you like to throw a Luau, but not sure where to start? Want to know how to build a tiki bar and roast a pig? Here's everything you need to have a luau. How about a Christmas Feast or even a fabulous dinner for your neighborhood supper club? You've come to the right place. Let's party!

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Huli Huli Chicken

by Betsy Edwards | Aug 16, 2017 | Hawaiian Recipes, Large Group Cooking, Main DIsh

Huli Huli Chicken

This is without a doubt one of the Best. Chicken. Recipes. Ever.

We fixed this for our luau last year. I figured out of the 140 guests there had to be some folks who didn’t like roast pig. I couldn’t imagine who, but I knew there had to be someone. So we made 70 pieces of Huli Huli chicken to supplement the roast pig. Turns out no one doesn’t like roast pig. But NO ONE wanted to skip the chicken either.

I. Ran. Out.

I NEVER run out of food. Never.

Well, I ran out of Huli Huli chicken. In the midst of all this luau goodness, EVERYONE WANTED THE HULI HULI CHICKEN.

Did I mention this is a great recipe. You have to try this one before the summer’s over. Find any excuse, but make this chicken. You’ll love it.

Huli-Huli Chicken is a quintessential Hawaiian dish. It was created in 1955 by Ernest Morgado of Pacific Poultry. Ernest barbecued his version of teriyaki chicken for a farmers gathering.

The chicken was such a hit, its popularity spread and it eventually became a favorite food for Hawaiian fundraisers. It’s still often used by schools, softball teams and hula halau (hula groups) to raise money. Huli Huli chicken is typically cooked between two grills or on a large rotisserie. The grills are flipped over repeatedly to allow the chicken to cook evenly on all sides. And since huli is the Hawaiian word for turn, it became known as Huli-Huli Chicken.

If you’re ever on the Big Island, you owe it to yourself to check out GJ’s roadside Huli Huli chicken stand. I promise you the smell alone will pull you over. You can read all about GJ’s Huli Huli chicken here. It’s amazingly good.

There are several secrets to great Huli-Huli chicken. First of all you need to marinate your chicken for at least an hour and preferable longer, but don’t exceed 8 hours or it will be too salty. Secondly, use thighs – they are much less likely to dry out than breasts and they are more flavorful. Third, apply the glaze right before you remove the chicken from the grill. There is a lot of sugar in the glaze and if you apply it any sooner, the chicken can easily burn.

To make cooking your chicken, steaks or any meat on your grill or oven a worry-free event, consider using one of these cool tools:

Weber iGrill 2 Thermometer

It will only take you seconds to get this sleek Bluetooth thermometer up and running. It reports accurate readings on your smart phone up to 100 - 150 feet from its base. From the moment your meat is placed in the oven (or grill) to the second it reaches the perfect temperature, the iGrill has your back. Insert the temperature probe(s) into your meat and track the doneness of your food from your smart phone on the Weber iGrill app, without having to lift the lid. It comes with 2 probes and you can order 2 more, for a total of 4! And you can use it for everything including chicken, steak, burgers, pork roasts. You'll love it for baking chicken because you'll know exactly when the chicken is done so it doesn’t get dried out. It's the reason my dishes come out at just the right degree of done-ness time after time!

I want it

Fourth, don’t forget to huli the chicken. And if you have an mesquite chips, now’s the time to bring them to the party. In Hawaii they use kiawe (pron. key-AH-vey) wood, a tree from the mesquite family. These are kiawe trees. Don’t sweat it if you don’t have mesquite chips, it will be WONDERFUL even still.

Finally, feel free to invite us over.

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Or Make Now – Large Group & Family Size Recipes Below

Large Group

4.5 from 2 votes

Huli Huil Chicken for 100

Prep Time

30 mins

Cook Time

50 mins

Total Time

1 hr 20 mins

Like all my chicken grilling recipes, this recipe calls for basting at the end of grilling. That's especially important in this case because the sugar in the glaze will burn easily if you apply it any sooner. Also, don't increase the chili-garlic sauce amount. It is very potent.

Course: Main Course

Cuisine: Cooking for a Crowd

Servings: 100 servings

Author: Betsy Edwards

Ingredients

For the Chicken Brine

16 quarts water
16 cups soy sauce
16 tablespoons vegetable oil
2 cups minced garlic from a jar
4 tablespoon grated fresh ginger from a jar
100 chicken thighs

For the Chicken Glaze

4 ½ (46 ounce) cans pineapple juice
3 cups light brown sugar packed
3 cups soy sauce
3 cups ketchup
3 cups rice vinegar
1 1/3 cup minced garlic from a jar
¾ cup grated fresh ginger
1 teaspoon chili-garlic sauce

Special Equipment

3 (approximately 54” x 29”) gas grills or 1 grill which will accommodate 100 thighs

Instructions

To Brine the Chicken

In a large bowl, combine water and soy sauce in large bowl. Set aside. In a large skillet, heat oil over medium-high heat until shimmering. Add garlic and ginger and cook until fragrant, about 30 seconds. Stir into water/soy sauce mixture. Add chicken and refrigerate, covered, for at least 1 hour and up to 8 hours. Go for the full 8 hours if at all possible, but no more than that or the chicken will get too salty.

To Make the Glaze

In a medium sauce pan, combine the pineapple juice, sugar, soy sauce, ketchup, vinegar, garlic, ginger, and chili-garlic sauce. Bring to a boil then reduce heat to medium and let simmer until glaze is thick and syrupy about 20 to 25 minutes. This should result in about 12 cups of glaze.

To Grill the Chicken

For a kettle grill: open bottom vents on grill. Light about 75 coals. When coals are covered with fine gray ash, spread evenly over bottom of grill. Set cooking grate in place and heat, about 5 minutes. For a gas grill: heat all burners to medium-low. Scrape and oil cooking grate.
Remove chicken from brine and pat dry with paper towels. Arrange chicken skin-side up on grill. Grill, covered, until chicken is well browned on bottom and meat registers 120 degrees, about 25 to 30 minutes. Flip chicken skin-side down and continue to grill, covered, until skin is well browned and crisp and meat registers 170 to 175 degrees, 20 to 25 minutes longer. Apply glaze several minutes before removing chicken from grill.

MAKE AHEAD NOTE:

You can make the chicken to this point up to 2 hours before serving. Transfer to a large disposable aluminum serving tray, cover with foil and hold in a 200 degree (warm) oven.

Recipe Notes

NOTE: Do not exceed approximately 36 - 40 thighs on a standard size gas grill. Many more than that and they will render so much fat that you can easily have a grill fire. Not good.

Family Size

4.5 from 2 votes

Huli Huli Chicken - Family Size Recipe

Prep Time

30 mins

Cook Time

50 mins

Total Time

1 hr 20 mins

Like all my chicken grilling recipes, this recipe calls for basting right before you remove the chicken from the grill. That's especially important in this case because the sugar in the glaze will burn easily if you apply it any sooner than that. Adapted from Cooks Country (a WONDERFUL magazine).

Course: Main Course

Servings: 6 people

Author: Betsy Edwards

Ingredients

For the Chicken Brine

2 quarts water
2 cups soy sauce
2 tablespoons vegetable oil
8 cloves garlic minced
1 tablespoon grated fresh ginger
8 - 10 chicken thighs

For the Chicken Glaze

3 (6 ounce) cans pineapple juice
1/4 cup light brown sugar , packed
1/4 cup soy sauce
1/4 cup ketchup
1/4 cup rice vinegar
6 cloves garlic minced
2 tablespoons grated fresh ginger
1/2 teaspoon chili-garlic sauce

Instructions

To Brine the Chicken

In a large bowl, combine water and soy sauce. Set aside. In a large skillet, heat oil over medium-high heat until shimmering. Add garlic and ginger and cook until fragrant, about 30 seconds. Stir into water/soy sauce mixture. Add chicken and refrigerate, covered, for at least 1 hour and up to 8 hours. Go for the full 8 hours if at all possible, but no more than that or the chicken will get too salty.

To Make the Glaze

In a medium sauce pan, combine the pineapple juice, sugar, soy sauce, ketchup, vinegar, garlic, ginger, and chili-garlic sauce. Bring to a boil then reduce heat to medium and let simmer until glaze is thick and syrupy about 20 to 25 minutes. This should result in about 1 cup of glaze.

To Grill the Chicken

For a kettle grill: open bottom vents on grill. Light about 75 coals. When coals are covered with fine gray ash, spread evenly over bottom of grill. Set cooking grate in place and heat, about 5 minutes. For gas grill: heat all burners to medium-low. Scrape and oil cooking grate.
Remove chicken from brine and pat dry with paper towels. Arrange chicken skin-side up on grill. Grill, covered, until chicken is well browned on bottom and meat registers 120 degrees, about 25 to 30 minutes. Flip chicken skin-side down and continue to grill, covered, until skin is well browned and crisp. The meat should register 170 to 175 degrees, about 20 to 25 minutes longer. Apply glaze several minutes before removing chicken from grill.

MAKE AHEAD NOTE:

You can make the chicken to this point up to 2 hours before serving. Transfer to a large disposable aluminum serving tray, cover with foil and hold in a 200 degree (warm) oven.

Welcome to Aloha Dreams!

I'm so glad you dropped by. I'm Betsy. Here you'll find my favorite fabulous, trusted recipes - everything from delicious, quick meals for your family to wonderful classics made easy.

I'm also here to help you with large group recipes from 20 to 200. So next opportunity you get to cook for a large group - Say 'Yes!' Then relax. I've got your back.

Ever wished you could build your dream home? How about building your dream home in a tropical paradise? Join me, room by room, as we design and build a fabulous dream home in Hawaii!

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Auntie Ahulani’s Amazingly Good Mac Salad

by Betsy Edwards | Aug 11, 2017 | Hawaiian Recipes, Side Dish

Auntie Ahulani’s Amazingly Good Mac Salad recipe

Are you ready for flaming torches, tropical drinks, amazing roast pig, Huli Huli chicken and all things tiki?? The sound of the Hawaii War Chant is in the air and the leis are lined up. It is SO on. In just under 5 weeks… WE ARE HAVING A LUAU!

Join me over the next month as I post some fabulous Luau Recipes – everything from Beach Baby Pudding Cups to Huli Huli chicken – perfect summer recipes for your next barbecue, cookout or family reunion. We’ll be starting with one of my personal favorites – Auntie Ahulani’s Amazingly Good Mac Salad.

I received this recipe, along with many others, from Auntie Ahulani, a wonderful Hawaiian lady. At 76 she is still going strong and, if you’re looking for her, is likely found in her tiny retro kitchen fussing over a bubbling pot of beautiful sun-orange lilikoi jelly. Small but feisty and very kind, Auntie Ahulani was quick to offer to share some of her most amazing recipes with me as long as I would pass them on. I’ll be sharing them with you in the coming months. I hope you enjoy them as much as I do. Here is Aunti Ahulani’s Amazing Good Mac Salad recipe.

Authentic Hawaiian Mac Salad is ridiculously simple. In fact, a true Hawaiian macaroni salad is basically just macaroni, carrot, mayonnaise, salt and pepper. If you’re feeling frisky you can add celery, extra onion, potatoes, crab, or peas. But don’t even think of mixing in ham or pineapple – it’s just not authentic. This version omits the carrot.

Besides being true to the add-in options, there are 2 main things that make Hawaiian Macaroni Salad authentic: lots of mayonnaise (which is partly why it’s so wonderful) and soft plump macaroni. Actually the two go hand in hand. Hawaiians cook their macaroni until it’s very soft. There’s a reason for this. It enables the macaroni to soak up more of the wonderful dressing. In Hawaii it’s all about the mayonnaise.

And you don’t want to use just any brand of mayonnaise. It has to be Hellman’s (sold as Best Foods to our friends west of the Rockies). That’s it. Trust me, it just won’t taste right with any other brand. And don’t hold back on the mayonnaise amount. I know it sounds like a lot, but the creamy delicious results will speak for themselves.

Have you ever had a Hawaiian-style plate lunch? Macaroni salad is a staple of the Hawaii-style plate lunch.

A plate lunch is great meal and consists of a scoop of mayonnaise-rich mac salad along with a couple mounds of white rice to mix into some huli huli chicken or teriyaki chicken with a sweet-and-tangy shoyu, sugar, garlic, ginger marinade. This mac salad is right at home in the mix.

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Let’s get started!

Family Size

5 from 4 votes

Auntie Ahulani’s Macaroni Salad

Prep Time

15 mins

Cook Time

15 mins

Total Time

30 mins

A classic authentic Hawaiian Macaroni Salad. Perfect for your next BBQ! An AlohaDreams.com recipe.

Course: Side Dish

Cuisine: American

Servings: 15 servings

Author: Auntie Ahulani

Ingredients

For the macaroni

1/2 pound elbow macaroni
1/2 tablespoon salt

For the Dressing

1 1/2 cups Hellman’s mayonnaise or Best mayonnaise
1/2 small onion diced
8 ounces imitation crab chopped
1 cup frozen peas cooked
1 stalk celery chopped
2 large hard boiled eggs chopped
1/4 teaspoon pepper
1/2 teaspoon salt
1 green onion chopped

Instructions

In a very large pot bring 4 quarts water to boil in large pot. Add 1 tablespoon salt and pasta. Cook until soft, about 13 - 15 minutes (you don't want al dente pasta for this). Drain pasta and set aside.
Meanwhile in a large bowl combine onions, crab, peas, celery, eggs, salt and pepper. Mix in the mayonnaise.
Gently stir in the cooked and drained macaroni.

MAKE AHEAD NOTE:

Can, and should, be made at least 4 hours in advance and preferably up to 1 day for the flavors to marry. Cover and refrigerate. Serve sprinkled with the chopped green onion.

Large Group

5 from 4 votes

Auntie Ahulani’s Macaroni Salad for a Crowd

Prep Time

15 mins

Cook Time

15 mins

Total Time

30 mins

A classic authentic Hawaiian Macaroni Salad. Note: After multiple testing and considerable feedback, this recipe will reliably feed 30 as part of a buffet or multi-course dinner. Makes 110 ounces or 30 3.6 ounce servings. An AlohaDreams.com recipe.

Course: Side Dish

Cuisine: American, Cooking for a Crowd

Servings: 30 servings

Author: Auntie Ahulani

Ingredients

For the macaroni

1 pound elbow macaroni
1 tablespoon salt

For the Dressing

3 cups Hellman’s mayonnaise (or Best mayonnaise)
1 small onion , diced (or 1/2 larger onion)
1 pound imitation crab , chopped
1 (10 ounce) package frozen peas , cooked
2 stalks celery , chopped
4 hard boiled eggs , chopped
1/2 teaspoon pepper
1 teaspoon salt
3 green onions chopped

Instructions

In a very large pot bring 4 quarts water to boil in large pot. Add 1 tablespoon salt and pasta. Cook until soft, about 13 - 15 minutes (you don't want al dente pasta for this). Drain pasta and return to pot.
Meanwhile in a large bowl combine onions, crab, peas, celery, eggs, salt and pepper. Mix in the mayonnaise.
Gently stir in the cooked and drained macaroni.

MAKE AHEAD NOTE:

Can, and should, be made at least 4 hours in advance and preferably up to 1 day for the flavors to marry. Cover and refrigerate. Serve sprinkled with the chopped green onion.

Check Back Soon for updates from our 2019 Luau

Here’s some other fantastic recipes to put you in a Hawaii frame of mind.

Fruit Kabobs in a Pineapple

Fruit Kabobs in a Pineapple. Lucious fresh fruit threaded on skewers and served in a pineapple is simple, fun and tasty!

Huli Huli Chicken

This is without a doubt one of the Best. Chicken. Recipes. Ever. We fixed this for our luau last year. I figured out of the 140 guests there had to be some folks who didn't like roast pig. So we made 70 pieces of Huli Huli Chicken to supplement the roast pig. Turns out no one doesn't like roast pig. But NO ONE wanted to skip the chicken either.

Auntie Ahulani’s Amazingly Good Mac Salad

Authentic Hawaiian Mac Salad – a perfect side dish for your next summer barbecue or cookout.

Hawaiian Beach Club Coleslaw

Hawaiian Coleslaw – great with pulled pork, fried fish tacos or a perfect side dish for your next summer barbecue or luau.

Tropical Fruit Salad with a Ginger Lime Dressing

Tropical Fruit Salad is perfect for lunch or breakfast. The lime ginger dressing is sublime.

Big Island Fish Tacos

Missing summer? Let these easy, fantastic fish tacos transport you to lazy days on the beach. Even better, they are a hip-friendly choice after the holiday season.

Welcome to Aloha Dreams!

I'm so glad you dropped by. I'm Betsy. Here you'll find my favorite fabulous, trusted recipes - everything from delicious, quick meals for your family to wonderful classics made easy.

I'm also here to help you with large group recipes from 20 to 200. So next opportunity you get to cook for a large group - Say 'Yes!' Then relax. I've got your back.

Ever wished you could build your dream home? How about building your dream home in a tropical paradise? Join me, room by room, as we design and build a fabulous dream home in Hawaii!

Let's get Acquainted!

Search

Explore Aloha Dreams

EXPLORE

SAY YES!

AHONUI

PARTY

EXPLORE HAWAII

EXPLORE FOOD

EXPLORE DESIGN

EXPLORE PARTIES

Hawaiian Beach Club Coleslaw

by Betsy Edwards | Jul 12, 2017 | Hawaiian Recipes, Main DIsh

Hawaiian Beach Club Coleslaw

It’s fun to serve something and have someone call it extraordinary. And that’s exactly the response I received when I handed Jeff (who actually IS a fairly un-biased critic) a plate of fish tacos with this (easy) wonderful Hawaiian Beach Club Coleslaw. And I got the same response AGAIN with a pile of Slow Cooker Kalua Pork and this coleslaw on a buttery crunchy toasted bun.

Jeff had just finished lunch about an hour before, but I needed a taste tester so I handed him this anyway and asked for his opinion. Never one to shirk from a duty, Jeff threw himself on that unexploded grenade and took a bite.

And then took another bite.

And then said… “extraordinary.”

And then proceeded to finish the whole thing and followed me back to the kitchen, looking around expectantly for some extra bits that just might have been left laying around.

Yep. I think we have a winner.

This Hawaiian Beach Club Cole Slaw is inspired by the Lava Lava Beach Club on the Kona Coast of the Big Island of Hawaii. If you’re ever on the Big Island you should drop by. It’s a wonderfully relaxed place to sit with your toes in the warm sand. Can’t you just picture yourself here…

The slaw is great on a Kalua Pork sandwich or on fried fish tacos (I’ll also be posting this one shortly too). You can make it with packaged coleslaw, like I did with my wonderful pulled pork, or shave some green and red cabbage and omit the carrots – and use it on fried fish tacos. Either way, it’s fabulous.

And if you’re looking for an OUT OF THIS WORLD summer activity – it’s also a perfect dish for a summer luau. While you’re a it, take a minute and click here to see just how much fun a Summer Luau Party can be!! (And just how EASY it is to pull together with my recipes.)

Or, if you simply would like a virtual romantic interlude in Hawaii, try one of these amazing 10 minute Virtual Vacations.

Welcome to Aloha Dreams!

I'm so glad you dropped by. I'm Betsy. Here you'll find my favorite fabulous, trusted recipes - everything from delicious, quick meals for your family to wonderful classics made easy.

I'm also here to help you with large group recipes from 20 to 200. So next opportunity you get to cook for a large group - Say 'Yes!' Then relax. I've got your back.

Ever wished you could build your dream home? How about building your dream home in a tropical paradise? Join me, room by room, as we design and build a fabulous dream home in Hawaii!

Let's get Acquainted!

Search

Pin for Later

Or Make Now

Let’s get started!

4.78 from 9 votes

Hawaiian Beachcomber Coleslaw

Prep Time

10 mins

Total Time

10 mins

1.5 ounce servings (4 cups = 9 ounces)

Course: Side Dish

Servings: 6 servings

Author: Betsy Edwards

Ingredients

For the Dressing

1/2 teaspoon ginger freshly grated
1/4 cup rice vinegar
1 and 1/2 teaspoons balsamic vinegar
2 teaspoons sesame oil
1 tablespoon soy sauce
1 teaspoon black sesame seeds
1 tablespoon lime juice
2 teaspoons honey

For the Slaw

1 cup pineapple diced into 1/2 inch cubes
1 (14 ounce) package coleslaw cabbage mix (or 1 head green and 1 head red cabbage
1 cup mango diced into 1/2 inch cubes

Instructions

In a medium bowl combine all dressing ingredients.
Chop pineapple and mango into 1/2 inch cubes and add to the dressing.

MAKE AHEAD NOTE - Can be made to this point up to 1 day ahead and refrigerated.

When ready to serve, if making your own slaw, shave thin slices off the cabbage heads. Otherwise, toss prepared coleslaw cabbage mix with dressing. Refrigerate until ready to serve.

Recipe Notes

This is very good on its own, and EXTRAORDINARY on a Kalua Pork sandwich with a toasted bun.