Hawaiian Easter Brunch Recipes

HAWAIIAN EASTER BRUNCH

Steps:

• Prepare pie crust. Preheat oven to 350. Add ham to saute pan with butter and cook till light brown, remove and drain on paper towel.
• Same pan add potatoes with some vegetable oil, cook til light brown, remove and drain on paper towel. Add ham, potatoes and chopped pineapple back in pan for few minutes to marry all flavors.
• In a bowl add eggs half & half with S&P and mix. Add ham mix to prepared pie crust. Top with half the cheese. Pour egg mix over. Sprinkle with remaining cheese asparagus and chopped green onion. Bake on bottom rack of oven till center sets and golden brown about 35-40min. Let set for 10 minutes before slicing.

SLOW-COOKER HAWAIIAN PINEAPPLE CHICKEN

Steps:

• Spray 4- to 5-quart slow cooker with cooking spray. Place chicken thighs in slow cooker.
• Top with garlic and sauce. Add pineapple chunks and 1/4 cup reserved liquid.
• Cover; cook on High heat setting 3 hours or on Low heat setting 5 hours. When 30 minutes are left of cook time, add bell peppers. In small bowl, beat cornstarch and 1/4 cup water. Stir into slow cooker. Cover; cook on High heat setting for remaining time.
• Serve with rice and parsley.

HAWAIIAN OXTAIL SOUP

Steps:

• Place oxtails in a pot and cover with water; boil for 30 minutes.
• Drain and return to the pot. Cover again with water. Add mushrooms, green onions, onions, garlic, ginger, and bay leaves. Stir in wine and shoyu and season with salt and pepper. Simmer over low heat until meat is falling off the bones, 2 to 3 hours.
• Stir in mustard cabbage and cilantro and serve.

GRILLED HULI HULI CHICKEN

Steps:

• In a small bowl, mix the first 6 ingredients. Reserve 1-1/3 cups for basting; cover and refrigerate. Divide remaining marinade between 2 large shallow dishes. Add 12 chicken thighs to each; turn to coat. Refrigerate, covered, for 8 hours or overnight., Drain chicken, discarding marinade. , Grill chicken, covered, on an oiled rack over medium heat for 6-8 minutes on each side or until a thermometer reads 170°; baste occasionally with reserved marinade during the last 5 minutes.