Luau Recipes

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We tried a lot of delicious recipes for our recent luau. Here are some of the highlights:

“PINEAPPLE CHEESE BALL”

A classic cheese ball recipe with pineapple made this a perfect Hawaiian appetizer. Served with crackers, it was gone before we knew it!

2 8-ounce blocks cream cheese, softened

2 cups shredded cheddar cheese

2 tablespoons celery leaves, finely chopped

1 cup crushed pineapple, drained

2 green onions, chopped

1 teaspoon garlic salt

1 teaspoon worcestershire sauce

2 cups whole pecans

1 fresh pineapple stem

Assorted crackers

STEP 1

By hand in a mixing bowl, combine cream cheese, cheddar cheese, celery, pineapple, garlic salt and worcestershire sauce

STEP 2

After mixing well, mold cheese mixture into the shape of a pineapple. Be sure to mold it on the serving platter, as it will be difficult to transfer.

STEP 3

Carefully place pecans in a pattern to resemble the spiny skin of a pineapple

STEP 4

Place pineapple top

STEP 5

Keep refrigerated until immediately before serving

STEP 6

Serve with crackers

“HAWAIIAN MEATBALLS”

We used store bought meatballs (the plain variety, don’t use Italian!) and added a delicious, Hawaiian sauce.

2 1-pound bags frozen meatballs

1 cup soy sauce

1/2 cup brown sugar

2 tablespoons honey

1 cup water

2 cups fresh pineapple, finely diced

4 tablespoons cider vinegar

2 teaspoons ground ginger

4 tablespoons corn starch

2 tablespoons sesame seeds

1/2 teaspoon ground nutmeg

1 teaspoon ground cinnamon

1 additional cup chopped pineapple, for serving

STEP ONE

In a medium saucepan on medium heat, add all ingredients EXCEPT corn starch and sesame seeds

STEP TWO

Bring to a boil and then lower heat

STEP THREE

Add corn starch and allow mixture to cook on low heat for five minutes, stirring often with a whisk

STEP FOUR

Add sesame seeds and simmer for an additional minute

STEP FIVE

Add sauce to meatballs

STEP SIX

Stir in additional cup of pineapple immediately before serving

“ALOHA PULLED PORK”

This recipe is so tender and flavorful, it’s perfect for a luau or anytime! Serve them on King Hawaiian rolls and you have a delicious sandwich.

1 pork shoulder/butt roast

1/2 cup garlic

2 tablespoons pepper

1 tablespoon salt

1/2 green pepper, sliced

1/2 red pepper, sliced

1/2 yellow pepper, sliced

1/2 orange pepper, sliced

1 onion, diced

2 large bottles barbecue sauce

1 tablespoon hot sauce

2 tablespoons honey

1/2 cup brown sugar

STEP 1

Rub top of roast with garlic, salt and pepper

STEP 2

Place pork in roasting pan and bake, uncovered, at 400 degrees for 2 hours

STEP 3

Reduce oven to 250 degrees

STEP 4

Add 2 cups of water to roasting pan

STEP 5

Cover and cook an additional 4 hours

STEP 6

Remove from oven and allow pork to sit for approximately 30 minutes

STEP 7

Remove unwanted fat and shred the meat with a fork

STEP 8

In a skillet, saute onions and peppers in the juice from roasting pan until tender

In a separate bowl, mix barbecue sauce, hot sauce, honey and brown sugar

STEP 10

Add barbecue mixture and onion/pepper mixture to shredded meat

STEP 11

Pour meat into a slow cooker or crock pot. Cook for a minimum of one hour or until fully heated

STEP 12

Serve on buns or as desired

” KONA” RICE

2 cups uncooked rice

1 can chunk pineapple

1/2 package deli ham

1 small green pepper

1 small red pepper

1/2 yellow onion

2 carrots

1 or 2 eggs

1 tablespoon pineapple juice

1 teaspoon ground ginger

2 tablespoons soy sauce

2 tablespoons teriyaki sauce

1 tablespoon molasses

STEP 1

Cook rice according to directions

STEP 2

Chop pineapple, peppers, onions, carrots and ham

STEP 3

Saute in a teaspoon of oil and cook until tender

STEP 4

Add rice to fruit/vegetable mixture

STEP 5

Stir in juice, ginger, soy sauce, teriyaki sauce and molasses

STEP 6

Cook and scramble egg(s) and sprinkle with ginger

STEP 7

Add egg into rice mixture

STEP 8

Season to taste. Additional ginger, soy sauce, teriyaki sauce and/or pineapple juice may be used, as desired.

“SURF’S UP” PINEAPPLE & HAM SKEWERS

This is classic Hawaiian fare and is so easy and delicious. Simply cut up cubes of ham (we used Corn King boneless, fully cooked ham) and cubes of fresh pineapple and skewer them. We added maraschino cherries for a pop of color and extra flavor. That’s it!

FRESH VEGGIES AND “TAKE A DIP”

We put together a platter of fresh veggies and dip. The dip was labeled “Take a Dip”. We thought that was kind of cute!

A fun addition to the luau was a fish bowl filled with fish crackers and served with a small fish net. The label “Go Fishin'” told our guests all they needed to know!

A huge focal point of our luau was the fresh fruit table, highlighted by a pineapple “palm” tree. The tree is an easy thing to make – as long as you have someone who is willing to make a base and skewer (it really needs to be metal to support the weight) for the pineapples. We surrounded the tree with fresh fruit and served it with a delicious, tropical fruit dip.

“TROPICAL FRUIT DIP”

1 8-ounce block cream cheese

1 13-ounce jar marshmallow creme

1/2 cup maraschino cherries, drained and finely diced

1 cup crushed pineapple, drained

1 cup mandarin oranges, drained and finely diced

STEP 1

With electric mixer, combine cream cheese and marshmallow creme

STEP 2

With spoon, stir in cherries, pineapple and oranges

Serve with fresh fruit.

“WAIKI KEY LIME MOUSSE”

“COCONUT BEACH PIE”

The key lime mousse was smooth, creamy and yummy. We served the mousse in small, plastic cups with a dollop of whipped cream and a slice of fresh key lime on top.

Our version of coconut cream pie was a coconut cream in a cup, topped with whipped cream and toasted coconut.

KEY LIME MOUSSE

1 8-ounce block cream cheese

1 1/2 cup sweetened condensed milk

1/2 cup key lime juice

1 cup heavy whipping cream, whipped

Whipped topping

Fresh key limes

STEP 1

With electric mixer, combine cream cheese, milk and lime juice

STEP 2

Fold in whipped cream

STEP 3

Scoop mousse into 9-ounce clear, plastic cups, approximately two-thirds full

STEP 4

Place a generous scoop of whipped topping on top of mousse

STEP 5

Garnish with a slice of fresh key lime

COCONUT CREAM “PIE”

6 cups half and half

2 eggs, beaten

3/4 cup sugar

1/2 cup all-purpose flour

1/4 teaspoon salt

1 teaspoon vanilla

1 cup sweetened, flaked coconut

Whipped topping

STEP 1

Spread coconut on a baking sheet and bake at 350 degrees, stirring occasionally, until brown, approximately 5 minutes

STEP 2

In a medium saucepan, combine the half and half, eggs, sugar, flour and salt

STEP 3

Over low heat, bring mixture to a boil, stirring constantly

STEP 4

Remove pan from the heat and stir in 3/4 cups of toasted coconut and vanilla extract

STEP 5

Chill coconut cream for at least two hours

STEP 6

Scoop coconut cream into 9-ounce clear, plastic cups, approximately two-thirds full

STEP 7

Scoop a generous dollop of whipped topping on top

STEP 8

Garnish with remaining toasted coconut

“COWABUNGA FRUIT PIZZA”

This was a pretty dessert and tasted amazing!

1 16-ounce roll refrigerated sugar cookie dough

1 8-ounce block cream cheese, softened

1/2 cup powdered sugar

1 teaspoon coconut extract

2 kiwis, sliced

1/2 cup strawberries, sliced

1/2 cup pineapple, drained and sliced

1/2 cup toasted coconut

STEP 1

Line a 13 x 9 inch baking sheet with aluminum foil and spray with non-stick cooking spray

STEP 2

Press cookie dough evenly into baking sheet

STEP 3

Bake at 350 degrees for approximately 11 – 15 minutes, until golden brown

STEP 4

Cool completely

STEP 5

With an electric mixer, combine cream cheese, powdered sugar and coconut extract

STEP 6

Spread cream cheese mixture over cooled cookie

STEP 7

Decorate with sliced fruit and top with toasted coconut

STEP 8

Garnish with chocolate syrup

Finally, we offered our guests a selection of sherbets in small jars with lids for easy serving. “Rainbow Delight”, “Orange Sunset” and “Pineapple Paradise” proved to be a very popular dessert.

VIRGIN “MAI-TAI” PUNCH AND VIRGIN “BLUE HAWAII” PUNCH

This was an alcohol-free evening, so we served the next best thing – non-alcoholic versions of classic Hawaiian drinks.

NON-ALCOHOLIC MAI TAI PUNCH

1 gallon pineapple juice

1/2 gallon orange juice

1 cup lime juice

2 15-ounce cans cream of coconut

3 1-quart bottles ginger ale or club soda

3 medium jars maraschino cherries, juices reserved

2 oranges, sliced

2 cans pineapple rings

STEP 1

Combine pineapple juice, orange juice, cream of coconut and maraschino juice

STEP 2

Cream of coconut may leave white bits in punch. If desired, blend punch in a blender until white bits are dissolved (this step can be done in advance).

STEP 3

Add club soda or ginger ale immediately before serving

STEP 4

Add ice, maraschino cherries, oranges and pineapple rings

NON-ALCOHOLIC “BLUE HAWAII” PUNCH

Lemon-lime soda

Blue food coloring

STEP 1

Pour soda into desired container

STEP 2

Add food coloring until desired color is achieved

STEP 3

Add ice

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The Wooded Glen

Celebrating the Art of Hospitality

Luau Recipes

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