Pineapple Pacific Potluck Recipes

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PINEAPPLE PACIFIC POTLUCK



Pineapple Pacific Potluck image

I got this recipe from the Toronto Star Newspaper about 25 years ago. This is a long standing family favourite. Very tasty and easy to make.

Provided by Baby Kato

Categories     Rice

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 14

2 lbs lean ground beef
1 large sweet onion, grated
2 eggs
2 1/2 teaspoons salt
1/8 teaspoon pepper
2 1/2 tablespoons soya sauce
2 tablespoons vegetable oil
1 (14 ounce) can pineapple chunks (save juice)
2 ounces unsweetened pineapple juice
1/2 cup white sugar
1/4 cup cornstarch
1/2 cup cider vinegar
10 ounces frozen peas or 10 ounces canned peas
cooked long-grain jasmine rice

Steps:

  • Mix ground beef, onions, eggs, salt, pepper and 1/2 tablespoon of soya sauce together.
  • Shape mixture into 32 small balls.
  • Dip meatballs in soya sauce to coat.
  • Add any remaining soya sauce to 2 tbsp oil in frying pan and brown meatballs gently.
  • Place browned meatballs in a 10 cup baking dish.
  • Drain syrup from pineapple chunks and combine with pineapple juice.
  • Mix together sugar, cornstarch and 1/2 tsp salt.
  • Stir in juice mixture and vinegar.
  • Mix well.
  • Cook juice mixture in clean pot, stirring constantly until the sauce thickens and boils. The sauce thickens very quickly.
  • Combine pineapple chunks and peas with the meatballs in dish.
  • Pour sauce over the meatballs and cover.
  • Bake in a 350 degree oven for 45 minutes.
  • Serve ontop of cooked rice.

PACIFIC PORK KEBABS WITH PINEAPPLE RICE



Pacific Pork Kebabs with Pineapple Rice image

Tropical Hawaii inspired our grilled pineapple-glazed pork and bell-pepper skewers.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Time 35m

Number Of Ingredients 10

1 tablespoon vegetable oil, plus more for grates
1 cup long-grain white rice
1/3 cup honey
1 can (8 ounces) pineapple chunks in juice, drained and coarsely chopped (juice reserved)
Coarse salt and ground pepper
1 pork tenderloin (1 pound), cut into 1 1/2-inch cubes
2 medium red bell peppers, cut into 1 1/2-inch pieces
2 scallions, thinly sliced
1 teaspoon grated fresh ginger (from a peeled 1/2-inch piece)
1 lime, cut into wedges, for serving

Steps:

  • Heat grill to medium; lightly oil grates. Cook rice according to package instructions. Set aside.
  • In a small bowl, whisk honey and 2 tablespoons pineapple juice; season with salt and pepper.
  • Alternately thread pork and bell peppers onto skewers; season with salt and pepper. Grill, brushing occasionally with honey mixture, until pork is cooked through and peppers begin to char, 10 to 15 minutes.
  • To rice, add pineapple chunks, scallions, ginger, and oil. Season with salt and pepper, and fluff with a fork. Serve kebabs with rice and lime wedges.

Nutrition Facts : Calories 472 g, Fat 8 g, Fiber 2 g, Protein 28 g

HULI HULI PINEAPPLE CHICKEN



Huli Huli Pineapple Chicken image

This Hawaiian BBQ is commonly found at roadside fundraisers. This recipe uses crushed pineapple and brown sugar for caramelized texture and wonderful flavor. And, if you are wondering, 'huli' is the Hawaiian term for 'turn.'

Provided by Mark Bender

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 5h35m

Yield 12

Number Of Ingredients 10

1 (20 ounce) can crushed pineapple in juice
¾ cup brown sugar
½ cup shoyu (Japanese soy sauce)
⅓ cup ketchup
⅓ cup red wine
¼ cup Worcestershire sauce
1 (1 inch) piece fresh ginger, minced
1 clove garlic, minced
4 drops liquid smoke, or more to taste
3 (3 1/2) pound fryer chickens, quartered

Steps:

  • Stir pineapple, brown sugar, shoyu, ketchup, red wine, Worcestershire sauce, ginger, garlic, and liquid smoke together in a pot; bring to a boil, reduce heat to medium-low, and simmer, stirring occasionally, until sauce is reduced and thickened, about 30 minutes. Cool completely. Transfer 1 1/2 cups sauce to a bowl and refrigerate.
  • Place chicken pieces in a large bowl and pour remaining sauce over the top; toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator, 4 hours to overnight.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Remove chicken from marinade; discard used marinade.
  • Cook chicken on the preheated grill until caramelized, about 5 minutes per side. Reduce heat to low and cook, turning and basting frequently with reserved 1 1/2 cups pineapple sauce, until no longer pink at the bone and juices run clear, 10 to 15 minutes more. An instant-read thermometer inserted into the thickest part near the bone should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 611.4 calories, Carbohydrate 20.3 g, Cholesterol 239.2 mg, Fat 30.1 g, Fiber 0.5 g, Protein 60.9 g, SaturatedFat 8.3 g, Sodium 911.1 mg, Sugar 11.1 g

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