Hawaiian Luau Bars Recipes

HAWAIIAN LUAU BARS

Hawaiian Luau Bars image

This is a recipe from Patrick Evans-Hylton blog - Bay Seasoned. (http://www.patrickevanshylton.com/) "Sweet fragrances from a multitude of exotic flowers and tropical fruits drift on the trade winds through the Hawaiian islands, perfuming the state with their richness. The ambience is captured in this treat with citrus zest, coconut, macadamia nuts, and pineapple. Cook 'em, Danno." **This is touted as kid-friendly; they can help to zest, measure and add ingredients! It incorporates many fave Hawaiian ingredients, with a special twist! I've included his 2nd set of instructions, as he improved on the technique used. (Any ingredient(s) may be omitted as desired. You may also substitute candied pineapple with candied ginger, candied papaya or candied mango, to suit your own tastes.) Posted for ZWT.

Provided by alligirl

Categories Nuts

Time 15m

Yield 24 bars, 24 serving(s)

Number Of Ingredients 7

Ingredients

4 quarts freshly popped corn
2 (12 ounce) bags white chocolate chips
1 teaspoon lemon zest
1 teaspoon orange zest
1 tablespoon sweetened flaked coconut
1/4 cup macadamia nuts, chopped
1/4 cup candied pineapple, chopped

Steps:

Prepare a baking sheet lined with waxed paper or a silicone baking sheet.
Add popcorn to a large mixing bowl; melt chips.
Once chips are melted, stir in the zest, coconut, nuts and fruit. Pour the chocolate mixture over the popcorn in the bowl.
Use a wooden spoon or buttered hands to quickly toss and incorporate the chocolate and popcorn, coating as much popcorn as possible.
Quickly turn the coated popcorn out onto the baking sheet, spread out evenly and press down.
Allow the chocolate mixture to harden (20-25 minutes), then break into bars.

Nutrition Facts : Calories 207, Fat 13.4, SaturatedFat 6.2, Cholesterol 6, Sodium 103.8, Carbohydrate 20.4, Fiber 0.8, Sugar 16.9, Protein 2.3

HAWAIIAN LUAU MEATBALLS

Hawaiian Luau Meatballs image

Say "Aloha" to our Hawaiian Luau Meatballs that are simmered in a pineapple-infused sauce and ready in only 55 minutes.

Provided by By Angie McGowan

Categories Entree

Time 55m

Yield 6

Number Of Ingredients 19

Ingredients

1 1/2 lb ground pork
1 large onion, finely chopped (1 cup)
1/4 cup Progresso™ plain bread crumbs
1 egg
2 tablespoons soy sauce
1 teaspoon grated gingerroot
1 clove garlic, finely chopped
1 3/4 cups Progresso™ chicken broth (from 32-oz carton)
1/2 cup packed brown sugar
1/4 cup rice vinegar
2 tablespoons soy sauce
1 teaspoon grated gingerroot
1 clove garlic, finely chopped
2 tablespoons cornstarch
1/4 cup cold water
1 tablespoon olive oil
1 1/2 cups chopped green bell pepper
3/4 cup chopped red bell pepper
2 cups fresh or canned pineapple chunks

Steps:

Heat oven to 400°F. Spray cookie sheet with cooking spray or line with cooking parchment paper.
In large bowl, mix all meatball ingredients. Shape mixture by 2 tablespoonfuls into balls. Place on cookie sheet.
Bake 20 to 25 minutes or until golden brown on outside and no longer pink in center.
Meanwhile, in large saucepan, stir together broth, brown sugar, vinegar, soy sauce, 1 teaspoon gingerroot and 1 garlic clove. Heat to boiling; reduce heat to low. In small bowl, mix cornstarch and water until smooth. Add cornstarch mixture to simmering sauce; stir well.
In large skillet, heat oil over medium heat. Cook bell peppers in oil 3 to 5 minutes, stirring occasionally, until crisp-tender. Reduce heat to low. Add pineapple; cook 3 to 4 minutes longer or until pineapple is starting to cook around the edges.
Add bell pepper, pineapple and meatballs to sauce in saucepan. Simmer 15 to 20 minutes until meatballs are coated with sauce and mixture is thoroughly heated.
Serve meatballs, sauce and vegetables over cooked rice, or serve with toothpicks.

Nutrition Facts : ServingSize 1 Serving

HAWAIIAN JOY BARS

Hawaiian Joy Bars image

With the hint of rum plus the nuts and coconut, these bars are like a trip to the islands. I served them to my family and at my work and church, and I always hear murmurs of appreciation. -Jennifer Neckermann, Wentzville, Missouri

Provided by Taste of Home

Categories Desserts

Time 55m

Yield 2 dozen.

Number Of Ingredients 15

Ingredients

1 cup butter, melted
2 cups packed brown sugar
2 large eggs, room temperature, lightly beaten
1/3 cup rum
3 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2-1/4 cups semisweet chocolate chips, divided
1 package (10 to 12 ounces) white baking chips
1-1/2 cups sweetened shredded coconut
1-1/2 cups macadamia nuts, chopped
1 teaspoon shortening
1 ounce white candy coating, melted

Steps:

In a large bowl, stir the butter, brown sugar, eggs, rum and vanilla until well blended. Combine the flour, baking powder, baking soda and salt; gradually add to butter mixture. Stir in 2 cups chocolate chips, white chips, coconut and nuts., Pour into a greased 13x9-in. baking pan. Bake at 350° for 35-40 minutes or until golden brown. Cool on a wire rack., In a microwave, melt shortening with remaining chocolate chips; drizzle over bars. Drizzle candy coating over bars. Store in an airtight container.

Nutrition Facts : Calories 429 calories, Fat 25g fat (13g saturated fat), Cholesterol 40mg cholesterol, Sodium 252mg sodium, Carbohydrate 49g carbohydrate (38g sugars, Fiber 2g fiber), Protein 4g protein.

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