hawaiian

This is a recipe from the Luau restaurant in Memphis TN from the 60's&amp;70's.  The Luau was a polynesian restraunt with a tropical themed decor. Think Mai Tai's and cheesy Hawaiian boxed in music. But  to us Memphians and  the yearly prom goers, it was an  escape!  Anyway this dish is  easy  and  so  soul satisfying.

Luau Restaurant  Celestial Chicken With Supreme Sauce

chicken breasts

salt

half-and-half

flour

paprika

black pepper

sesame seeds (toasted)

parsley (fresh chopped)

canola oil

white rice

butter

chicken bouillon cubes

cayenne pepper

water

Cut chicken breasts into 1/2 inch strips.

Place sesame seeds in a dry skillet -- toast over  medium heat  until you can smell the oils escape. 5 minutes.

Combine salt, flour, paprika and black pepper and sesame seeds.

Dip chicken strips into half and half then dredge in seasoned flour.

Heat canola oil in frying pan to 375 degrees.

Add chicken strips not to crowd  and  fry til golden brown.

Blend flour and cayenne, add  to butter making a roux.

Add chicken boullion stirring constantly until mixture  has  come  to a full boil.

Lower heat  to  medium -- and  very  slowly  add half and half. Whisking  throughly to  avoid  lumps.

Toss hot  cooked  rice  and maybe  a tbl of  butter with  parsley and  mound  on a platter.

Place  chicken  strips atop rice  and  drizzle  supreme sauce  over  all.

We LOVED going to the Luau when we were in high school.  I still have a couple of the hollowed-out coconuts that they served their ice cream in!  If I remember correctly, the correct name of the sauce was "Heavenly Sauce".

Make and share this Almond Tea Cookies recipe from Food.com.

Almond Tea Cookies

sugar

butter (room temperature)

vegetable oil

almond extract (or to taste)

baking soda

almonds

In a mixing bowl, cream sugar and butter.

Beat in the oil, extract, baking soda, salt, flour, and nuts.

Mix well and form into small balls (3/4-inch).

Bake for 12-15 minutes on a greased cookie sheet.

Roll in powdered sugar and cool on cake rack.

love. These are tasty and so easy to make!!!

The Royal Hawaiian cocktail is a delicious summer sipper full of exotic pineapple flavour with undertones of marzipan. Also known as the Princess Kaiulani cocktail, this gin and orgeat based cocktail pairs well with a little maraschino liqueur to lift the flavour profile further.

Royal Hawaiian Cocktail (aka Princess Kaiulani cocktail)

45 ml Gin (1 1/2 fl oz)

ml Orgeat syrup (1/2 fl oz)

ml Pineapple juice (1 fl oz)

Lemon juice (1/2 fl oz)

ml Maraschino liqueur (2 tsp)

ml Orgeat syrup (2 tsp)

ml Pineapple juice (4 tsp)

Lemon juice (2 tsp)

Oven-dried pineapple flowers

pineapple

Pineapple leaves

Maraschino cherries

Half fill a cocktail shaker with ice cubes

Pour in the alcohol, pineapple juice, lemon juice and orgeat syrup

Secure the shaker lid and shake hard for 30 seconds until the drink feels well chilled

Strain into a serving glass and decorate with garnishes of choice

Serve immediately

For Either cocktail

Next best to the original! On our visit to the Caribbean, we brought home the best Rum Cake I've ever had.... in fact it's the very best of all cakes I've ever had!!! I then thought I'd send for some to be shipped to us and found the price to be $35 for the med. size ( I paid $18 on the Island) So my search for the recipe began! You can not purchase Tortuga Rum ANYWHERE except in the Caribbean - Whaler's Vanille Rum should be a close match. This next best copy-cat comes from Newsgroup Rec.food.recipes.

Almost Tortuga Rum Cake

cake flour

baking powder

butter,

walnuts

(3 1/2 vanilla instant pudding mix

milk

eggs

whaler vanille rum (Hawaiian-style rum)

vanilla extract

butter (do not substitute)

Basic Cake Mix: In a large mixing bowl, combine basic cake mix ingredients.

On low speed combine ingredients until the mix is the consistency of fine gravel, and all particles are about the same size.

This mix may be contained and stored for up to 3 months in the refrigerator.

Spray a large Bundt pan (12 cup) with nonstick cooking spray.

Sprinkle the chopped walnuts on the bottom.

Place Basic Cake Mix, pudding mix, milk, eggs, rum, oil, and vanilla extract in a large bowl and combine on medium speed with electric mixer for 2 to 3 minutes, scrape down the bowl halfway through.

Bake for about 55 minutes- until fully golden and tester comes out clean and cake springs back.

Remove from oven and place on a cooling rack while making the soaking glaze.

Combine butter, water and sugar in a small saucepan.

Bring to a boil carefully as mixture boils over very easily.

Reduce to a simmer and cook until sugar is dissolved and syrup is well combined and a little thicker.

Remove from the heat and add the rum, mix to combine.

While cake is still cooling, pour some of the hot syrup on top of the cake, allowing it time to soak in (this may take a few minutes as there will be a lot of syrup) continue to add syrup until all of the syrup is added.

Allow cake to cool completerly in pan before turning out onto serving platter.

This cake is delicate, so once it is turned out, it can not be moved around easily.

Can be eaten when fully cool, but even better the next day!

Delicious cake however, I found that we liked the glaze better with the rum cooked WITH the butter, water and sugar rather than adding it at the end. It gave the syrup a wonderful flavor. Adding the rum at the end just tasted too....raw. Thank you!

Tropical, sweet, savory, spicy, and absolutely delicious. That's what this pineapple rice is all about. It's the best combo of sweet and spicy!

Pineapple Rice

(8 oz.) can crushed pineapple

unsalted butter

kosher salt

red pepper flakes

lime (about 1 Tbsp.)

Fresh cilantro, chopped

In a small saucepan, combine water, pineapple, sugar, butter, salt, and red pepper flakes. Cover and bring to a simmer over medium heat. Stir in rice and bring back to a simmer. Reduce heat to low, and simmer, partially covered for 15 minutes or until all of the water is absorbed. The rice will be almost done with a slight bite to it.

Remove the saucepan from heat and let the rice steam another 5 minutes, covered. Fluff rice with a fork. Stir in lime juice and chopped cilantro. (I love cilantro so I usually go heavy but you can add as much as you like).

I've been searching for the perfect pineapple rice recipe and I've found it here!  Thank you so much.

This rice is phenomenal! I live in a dorm and I don't have access to a kitchen. However, I was able to make this whole meal in a rice cooker with no problem. So good &amp; filling.

Paired your recipe with Teriyaki Chicken and just perfect together!!!   Thank you for sharing :)

I made this last night and it was so good! It was the perfect amount of heat and was cut by the lime and cilantro.  Yum!  I added a ton of cilantro though because I love it. 

So delish - thanks so much for sharing!

OH MY LAWD, I made this pineapple rice with my Hawaiian pork chops and sautéed sweet potatoes the only thing I did different was cooked the rice with the lime juice and instead of butter used coconut oil. BONKERS!!!

SO good! I followed recipe to a t, except didn't have cilantro. It was incredibly easy to make, came out perfect, and was seriously delicious! We (adults and kids) loved it on its own and with pulled pork. Making second batch, after first when went in 24 hrs and I got a request for MORE!  Thanks for the recipe. It's a keeper!

OMG thank you for this recipe!!!!! I made it with shrimp in coconut oil and cayenne pepper which added more kick!

I absolutely love the sweet and spicy contrast in this pineapple rice, Katya! What a cheery looking dish and so tasty too!

I really like this idea of adding pineapple to rice! I am thinking of grilling the pineapple and adding it to the mix and some bbq chicken. SO GOOD

This pineapple rice... just WOW! So good with grilled fish tacos!

Loved....
Instead of sugar I used 1sp of Organic honey, and Korean style red peppers. 
Taste amazing!

This was awesome! Served with grilled marinated island style pork ribs. YUM!

Amazing rice dish! Made with Jasmine rice and it
Is superb! Daughters loved it. We will be making this as a regular dish now.
Thank u!!
Jacqui

This was seriously delicious! Followed the recipe exactly. Well, we may have even overcooked the rice slightly on accident, but it was still so good--it made it even more like a sticky rice. Ate it with Ina's Indonesian ginger chicken recipe. Will definitely make again.

What a perfect summer dish.  We had it with bbq chicken breasts and fiesta corn and LOVED it. So easy to make,  I made just as the recipe said,  no modifications needed.

Delicious!  Made it exactly as instructed, and it turned out great.  Will definitely be making this again.
Thank you!

Made this for a party and it was a huge hit. I doubled the red pepper because I was cooking for a spice loving crowd. People went back for thirds!

We had a package of Polynesian Style Pork Chops that were part of a gift package from Omaha Steak Company and this went perfectly with them.  I did need to add a little more butter and water since I was using a paella pan and the rice was sticking and I was afraid it would burn.  Will definitely make this again.  Would be good with jerk chicken.

Made this for our family’s annual Labor Day weekend camping trip to go with our BBQ fresh tuna fillets. The family loved it! Will definitely make again.

Made this for our Hawaiian themed Christmas party with ham. I subbed half the water for coconut milk which made for a stickier, but delicious dish!

The flavor combination was spot on.  Made such an interesting flavored rice, instead of boring plain rice.  I must confess (and some people may not like this) but...I used frozen, steamable brown rice from Trader Joe's.  In a saucepan, I mixed all the ingredients listed, except the water, then tossed in then cooked rice.  It really worked and was sooooo simple.  Next time I'll try the recipe as is, but happened to have some frozen rice, so gave it a try.  Served with the Coconut Milk Chicken with Cilantro Lime.  Such a great combo.

I've been coming back to this recipe for years! It's a favorite of mine and comes out perfect every time. I love to drizzle some teriyaki sauce on it!

Thank you for this recipe! I made a maple glazed ham and wanted a pineapple rice to go with it... unfortunately, I was out of pineapple AND red pepper flakes! I made some substitutions with what I had on hand. I chopped some canned peaches and used the light syrup juice and chopped some pickled jalapeños. Since I only had salted butter on hand, I used that, and did as another person suggested and swapped out half of the water with canned coconut milk. I doubled the recipe since there are 6 of us.
I know that mine didn’t turn out anything like yours, but thank you so much for the template! 
This quarantine has us thinking outside the box for some meals!

I kinda cheated when I made this.  I buy  frozen jasmine rice from "Trader Joes" (It's really good),  and I wasn't quite sure how that would work.  I fixed the rice as directed, and then I heated the rest of the ingredients (minus the water), in a saucepan.  I brought it to a boil for about 3 or 4 minutes.  Then I just mixed the rice with the saucepan, and it turned out fantastic!  It might have a little too much liquid in it from the Pineapple juice, so next time, I might scale back on the juice just a tad, but man was this good!  I also left out the lime juice.  The flavor of pineapple was so good, I did't want it to change.  My 8 year old and my husband scarfed it up!

This was delicious! I will definitely make it again. I served it with teriyaki meatballs and steamed green beans. The cilantro was a perfect addition. I used 1/2 teaspoon crushed red pepper flakes. That was a perfect spice level for my husband and I but a little too spicy for our 8-year-old. I'll probably use 1/4 teaspoon next time.

Wow, we loved this recipe!  So easy and quick to make in my Instant Pot.  Combine everything, heat on saute setting until simmering, stir in Jasmine rice, seal and set pressure for 10 minutes.  Then quick release.  Perfect!  I can also imagine this recipe with grilled shrimp added for a meal.  Thanks for sharing!

Really enjoyed this! Added a little bit (2-3 T) unsweetened coconut flakes at the end!

Made it in a Rice Cooker.  1 cup rice with 1 1/4 cup liquid (1/4 cup of juice from the pineapple.  Use 1/2  tsp of pepper flqkes.  Yummy!!

This was really good. We had it with grilled salmon but all while it cooked I was thinking ham...HAM! But it was fabulous with the fish. I cooked the recipe in my rice cooker and didn’t change anything in the recipe. Thanks!

Just made this tonight for dinner. I served with tropical teriyaki chicken and steamed green beans. I followed the directions but added sauteed yellow peppers and onions. I didn't have cilantro so I had to use parsley. It was so delicious. This will be added to our Christmas buffet. Kid friendly!

Poke is a Hawaiian staple and is convenient, nutritious and filling. Our easy bowl uses fresh sushi-grade tuna and shichimi togarashi – a Japanese seven-spice mix

Poke bowl

sushi rice

tsp rice wine vinegar

mayonnaise

tsp shichimi togarashi

freshest sushi-grade tuna(ask your fishmonger

tbsp sesame oil

soy sauce

juice ½ lime,

chilli flakes

avocado,

cherry tomatoes(approx 100 grams), halved

nori,

macadamia nut, roughly chopped

spring onions, thinly sliced diagonally

Put the rice in a small bowl. Cover with cold water and massage with your hands to remove the starch. Drain and put the rice in a small saucepan with a tight-fitting lid. Cover with a fingertip depth of cold water and simmer over a medium heat with the lid on for 10 mins. Remove from the heat and leave to steam with the lid on for another 15 mins, then stir through the rice wine vinegar.

Meanwhile, mix the mayonnaise with the shichimi togarashi in a small bowl and set aside. Put the tuna on a chopping board, cut into roughly 1cm cubes, then sprinkle liberally with flaky sea salt.

In a large bowl, mix the sesame oil, soy sauce, lime juice and chilli flakes. Add the tuna chunks and stir well, so that every piece is coated in the dressing.

To assemble, put a mound of rice in two bowls. Top each with half an avocado, the tuna and dressing, cherry tomatoes and nori. Sprinkle over the chopped nuts and spring onions, and finish with a spoonful of the spicy mayo.

Lomi Lomi Salmon is a classic Hawaiian side dish (made from salted salmon, tomatoes, onions, and green onions). It’s a must-have for any proper Hawaiian meal or luau!

Lomi Lomi Salmon

Half-pound salted salmon

tomatoes

sweet onion

green onion

Dice all the ingredients (salted salmon, tomatoes, onions,...

Dice all the ingredients (salted salmon, tomatoes, onions, and green onions) separately. You want small, bite-sized pieces, think pencil eraser size.

Put it all together into a big bowl.

Lomi aka gently knead the ingredients together until well...

Lomi aka gently knead the ingredients together until well mixed. There is no need to salt or season because the salmon is already salted.

Eat and enjoy!

Make and share this Banana Macadamia Nut Bread recipe from Food.com.

Banana Macadamia Nut Bread

butter, softened

brown sugar

bananas

eggs, beaten

macadamia nuts

In a bowl, mix butter and sugar until creamy. 

In a separate bowl combine flour, baking powder and salt. 

Blend dry ingredients with creamed butter/sugar mixture. 

Pour into loaf pan. Bake for 1 hour or until a knife comes out clean.

OMG, this is so amazingly lovely to eat. I just took it out of the oven and had some while it was steamy, and I&#039;m sure glad I did. If it&#039;s even better tomorrow, I&#039;m going to declare this the best thing I ever baked.

Sakamoto namul is an easy, Korean-style marinated bean sprout dish.

Sakamoto Namul (Marinated Bean Sprouts)

T vegetable or canola oil

garlic (minced)

tsp sesame oil

T fish sauce

T rice wine vinegar

12 oz packages mung bean sprouts

green onions (sliced)

Mix the above ingredients to create the dressing.

Dressing

Place the bean sprouts in a bowl. Pour boiling water over and rest for 5 minutes. Drain well and squeeze the sprouts gently.

Toss the sprouts, dressing and green onions together. You can start munching on it immediately, but the bean sprouts absorb the dressing really nicely if you wait a couple hours.

Bean Sprouts

Traditional Hawaiian Macaroni Salad.  Oh YUM!  I love to goto a Hawaiian BBQ and have a bowl full of this Macaroni Salad.  It compliments the many Hawaiian dishes and is a perfect balance to a meal.

Top 40 hawaiian recipes from across the web

The most viewed hawaiian recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Luau Restaurant Celestial Chicken ...

Almond Tea Cookies

Royal Hawaiian Cocktail (aka Prince...

Almost Tortuga Rum Cake

Pineapple Rice

Poke bowl

Lomi Lomi Salmon

Banana Macadamia Nut Bread

Sakamoto Namul (Marinated Bean Spro...

Hawaiian Macaroni Salad

Genuine Hawaiian Teriyaki Sauce

Hawaiian Steamed Beef Buns

Love This Spicy "Tuna" Watermelon P...

Hawaiian Pulled Pork

Sheet Pan Pineapple Chicken

Hawaiian BBQ Chicken

Hawaiian Macaroni Salad

Hawaiian BBQ Pork Wonton Tacos

Hawaiian BBQ Pork Wonton Tacos

Hawaiian BBQ Pork Wonton Tacos

Hawaiian BBQ Pork Wonton Tacos

Hawaiian BBQ Pork Wonton Tacos

Instant Pot Hawaiian Pineapple Pork

Kuana Torres Ho'i'o Fern Shoot Sala...

Homemade King Hawaiian Rolls or Loa...

Kim Chee Peanuts

Pineapple Rice

Traditional Hawaiian Loco Moco

Hawaiian Pizza With Barbecue Sauce ...

Baked Hawaiian Pizza Dip

Hawaiian French Toast Bake

Shoyu Chicken

Poke Bowl Recipe

Poke Bowl Recipe

Aloha Pineapple Chicken Dinner

Spicy 'Ahi Poke Recipe

Loco Moco

Sweet Hawaiian Crockpot Chicken

Fried Garlic Noodles

Kalua Pulled Pork

The most viewed hawaiian recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine