Baked Hawaii Recipes

BAKED HAWAIIAN SANDWICHES

Steps:

• Place a rack into lower half of oven and preheat oven to 400 degrees F (200 degrees C).
• Arrange bottom halves of Hawaiian rolls on a baking sheet. Place a half slice each of ham, Swiss cheese, smoked turkey, and provolone cheese onto each roll bottom. Place top halves onto each bottom to make sandwiches.
• Melt butter in a saucepan over low heat and stir in sugar, dried onion flakes, poppy seeds, and honey mustard until mixture is smoothly combined, creamy, and the sugar has dissolved, about 2 minutes; brush over the tops of each sandwich.
• Bake sandwiches on the preheated oven's lower rack until tops are golden brown and fillings are hot, about 15 minutes.

BAKED HAWAII

Steps:

• Process cookies into fine crumbs in a food processor, about 45 seconds; you will need 1 cup crumbs. Line a 2-quart straight-sided plastic pitcher with plastic wrap, leaving a 6-inch overhang; chill in freezer. Let sorbets soften slightly in refrigerator.
• Layer sorbets into pitcher 1 pint at a time, pressing down with a ladle. Smooth each layer with a rubber spatula, and sprinkle with 1/4-cup cookie crumbs. Continue layering until pitcher is full. Cover; freeze overnight.
• Remove pitcher from freezer. Briefly run warm water over outside of pitcher to loosen sorbet. Using edges of plastic wrap, lift sorbet out of the pitcher; invert molded sorbet onto a freezer-safe serving platter, and remove the plastic wrap. Return to freezer.
• Combine sugar and 1/2 cup water in a small saucepan, stirring gently with a metal spoon. Cover, and cook over medium-high heat until sugar dissolves, 5 to 6 minutes. Uncover, and place a candy thermometer in syrup. Raise heat to high; boil rapidly until temperature reaches 248 degrees.(firm-ball stage), 1 to 2 minutes.
• While sugar is heating, beat egg whites in bowl of an electric mixer with whisk attachment at low speed until foamy, about 2 minutes. Gradually increase speed to medium high, and beat until soft peaks begin to form, 2 to 2 1/2 minutes. Reduce speed to low, and add hot syrup in a steady stream. Increase speed to medium high, and continue beating until whites are shiny, stiff, and hold a peak, about 2 minutes. Do not overbeat. Increase speed to high, add vanilla, and beat for 15 seconds more. Transfer to another bowl, and let cool for about 5 minutes, folding gently 1 or 2 times.
• Remove sorbet from freezer. Working quickly, cover entire surface with meringue. Freeze for at least 1 hour and up to 1 day.
• When ready to serve dessert, place strips of aluminum foil around base of sorbet to protect serving platter. Using a kitchen torch, brown meringue all over. Remove aluminum strips, and drizzle blue curacao around base, if desired.

BAKED HAWAII

Steps:

• For the pineapple: Melt the butter in a large nonstick skillet over medium-high heat and add the pineapple and its juices. Cook, stirring occasionally, until all of the liquid has evaporated and the pineapple has caramelized, 10 to 12 minutes. Transfer to a medium bowl and stir in the condensed milk and salt; cover and freeze 30 minutes.
• Beat the cream and vanilla bean paste with a stand mixer on high speed until stiff peaks form, 3 to 4 minutes. Stir the chilled pineapple mixture to loosen it up, then fold in the whipped cream.
• Cut out a 4 1/2-inch round of pound cake using a 1-quart plastic deli/soup container as a cutter; this will be the base of the Hawaii. (If the pound cake is small, you can form the base out of multiple pieces.) Wrap the cake round in plastic and set aside until ready to use.
• Line the quart container with plastic wrap so that 4 inches hang over the sides. Add 2 cups of the pineapple ice cream, smooth the top, cover and freeze until solid, about 3 hours. Freeze the remaining pineapple ice cream for another use.
• Top the pineapple ice cream with the pistachio gelato, pushing it down to fill in all the gaps. Unwrap the pound cake round and press it into the top of the ice cream to make it adhere. Cover the top using the overhanging plastic wrap and freeze until solid, 2 to 3 hours.
• For the honey meringue: Boil the honey, sugar and 1/3 cup water without stirring in a medium saucepan until a candy thermometer registers 240 degrees F.
• Meanwhile, whip the egg whites, cream of tartar and salt in a stand mixer fitted with the whisk attachment on high speed until soft peaks form, 3 to 4 minutes. With the mixer running, carefully pour the hot syrup into the whites in a thin, steady stream. (The whites will deflate slightly at first, but as the sugar syrup becomes incorporated, they will thicken, turn white and begin to fluff up.) Continue to whip until very thick and glossy, 4 to 5 minutes. Transfer to a large piping bag fitted with a large closed-star tip; set aside until ready to use.
• Use a 2 1/2- and a 1-inch round cutter to cut 2 rounds of pound cake. Pipe a tablespoon of the meringue in the center of a cake stand, then invert the frozen container of ice cream onto the center of the cake stand to unmold it, pressing the pound cake base into the meringue to glue it in place. Pipe a teaspoon of the meringue on the top of the ice cream core and press the 2 1/2-inch cake round on top. Pipe another teaspoon of meringue on the top of that cake round and press the 1-inch cake round on top. Working quickly, pipe a wide band of meringue around the circumference of the ice cream core about 2 inches from the bottom. Pipe another band just above so that the two bands touch. Repeat, making two additional bands forming a thick meringue "belt" in the center of the core. Use a small offset spatula to sculpt and smooth the belt into a pineapple shape, with the widest part in the center and tapering at the top and bottom; use more meringue if necessary. Pipe meringue over the two cake rounds on top and sculpt and smooth to completely cover and form the tapered top of the pineapple. Freeze for 2 hours. Store the remaining meringue in its piping bag at room temperature.
• For the fronds: Place the attached PDF of pineapple fronds on a rimmed baking sheet and place a piece of parchment on top. Melt the candy melts with 1 tablespoon of the coconut oil, stirring occasionally, in a heatproof bowl set inside a pot of simmering water. Turn off the heat and transfer 2 tablespoons of the melted candy to a small piping bag fitted with a small round tip. Trace the outside border of the pineapple fronds with the melted candy and freeze to set, about 5 minutes.
• Meanwhile, stir the remaining tablespoon coconut oil into the remaining melted candy in the bowl. Flood the pineapple top by spooning the liquid candy melt into the outlines of the frond. Freeze to harden, about 15 minutes.
• Pipe concentric bands of meringue stars to cover the surface of the pineapple. Freeze 30 minutes. Use a kitchen torch to toast the meringue, then freeze at least 10 minutes. Keep frozen until ready to serve.
• Right before serving, use a chef's knife to cut a 2-inch slit in the top of the pineapple. Insert the candy fronds into the slit and serve.

BAKED HAWAIIAN CHICKEN RECIPE

Steps:

• Preheat oven to 325 degrees F.
• Cut chicken breasts into bite-sized pieces and season with salt and pepper.
• Place cornstarch and eggs in small separate bowls. Dip chicken into cornstarch then coat in egg mixture (I know it seems backwards to dip it in cornstarch first, but trust me on this!).
• Heat canola oil in a large skillet over medium-high heat and cook chicken until browned.
• Place the chicken in a 9 x 13 greased baking dish sprayed lightly with non-stick cooking spray.
• In a medium-sized mixing bowl, whisk together pineapple juice, brown sugar, soy sauce, minced garlic, and cornstarch.
• Add the red bell pepper, green bell pepper, green onions and pineapple tidbits.
• Pour over chicken and bake for 1 hour, stirring every 20 minutes.

HAWAIIAN BAKED BEANS

Steps:

• Preheat oven to 350 degrees F.
• Mix together all ingredients.
• Place in a buttered 9x13-inch baking dish.
• Cover with foil.
• Bake at 350F for 1 1/2 hours.
• Remove foil and bake for 20-30 minutes more.

HAWAIIAN HAM BAKE

Steps:

• Preheat oven to 350°. In a greased 2-qt. baking dish, layer ham, onion, green pepper, raisins and pineapple. , In a large saucepan, combine brown sugar, cornstarch, mustard and salt. Stir in pineapple juice and vinegar until smooth. Bring to a boil; cook and stir 2 minutes or until thickened., Remove from heat; stir in soy sauce. Pour over pineapple. Cover and bake 30-35 minutes or until heated through. Serve with rice.

HAWAIIAN BAKED BEANS

Steps:

• Combine ingrediants and bake, uncovered at 350 degrees for 1 hour.
• Garnish with bacon.

BAKED HAWAIIAN ISLANDS

Steps:

• For cake:
• Preheat oven to 350°F. Line a 13x9x2" metal baking pan with parchment paper and grease with butter. Whisk flour, baking powder, and salt in a medium bowl to blend. Whisk egg yolks, 1/2 cup sugar, oil, and 1/2 cup water in a large bowl. Beat in flour mixture. Stir in coconut. Using an electric mixer fitted with clean, dry beaters, beat egg whites in another medium bowl until soft peaks form. Gradually beat in remaining 1/4 cup sugar. Fold into batter just to blend. Pour into prepared pan and bake until puffed, lightly golden, and a tester inserted into center of cake comes out clean, about 30 minutes. Let cool in pan on rack (cake may fall slightly).
• For sorbet:
• Set a strainer over a large bowl; set aside. Combine pineapple, sugar, and 3 cups water in a saucepan and bring to a boil, stirring to dissolve sugar. Purée in a blender until smooth. Pour through strainer; press on solids to extract as much liquid as possible; discard solids. Stir in rum and lime juice. Process in an ice cream maker according to manufacturer's instructions.
• For macadamia Nuts (if using):
• Preheat oven to 325°F. Combine sugar, salt, and 3/4 cup water in a small saucepan and bring to a boil. Reduce heat to medium and stir in nuts. Cook for 5 minutes, stirring occasionally. Strain, then transfer nuts to a parchment paper-lined baking sheet. Cook until golden and roasted, 10-12 minutes. Let cool.
• For meringue:
• In a stand mixer fitted with a whisk attachment, beat egg whites with cream of tartar on low speed until foamy. With machine running on medium speed, gradually add sugar, 1 tablespoon at a time. Add rum and xanthan gum (if using); continue beating until firm peaks form.
• For assembly:
• Invert cake onto a work surface; peel off parchment. Using a ramekin as a guide, cut cake into 6 rounds, so that each will fit into an 8-ounce ramekin.
• Working with 1 ramekin at a time, spoon 3/4 cup sorbet into ramekin; smooth top and place 1 cake round over, pressing to adhere; immediately transfer to freezer. Repeat with remaining ramekins. Freeze for 4 hours.
• Run a thin knife around 1 ramekin. Invert onto a work surface. Spread 1 scant cup meringue over top and sides of cake with an offset spatula. Transfer to a rimmed baking sheet and freeze for 30 minutes. Repeat with remaining cakes and meringues; add each to rimmed baking sheet in freezer. DO AHEAD: Assembled cakes can be made 3 days ahead. Cover and keep frozen.
• Preheat oven to 450°F. Transfer cakes on sheet pan to oven. Bake until meringue is toasted, 1-2 minutes. Using a large spatula, transfer cakes to plates. Spoon passion fruit juice and pulp around plate. Sprinkle lime zest over meringue. Garnish with macadamia nuts, if using.

HAWAIIAN BAKED CHICKEN

Steps:

• Arrange chicken in a shallow baking dish coated with cooking spray. In a small bowl, combine the pineapple, sherry or broth, mustard, honey and butter; mix well. Spoon over chicken; sprinkle with paprika. , Bake, uncovered, at 400° for 35-45 minutes or until a thermometer reads 180°.