Luau Inspired Recipes

Tiki Tiki Chicken

• 2 cups Dole Pineapple Juice + 1 cup orange juice
• 1 tbsp whitw wine/distilled vinegar
• 2 garlic cloves, finely chopped (or 1/2 tsp garlic powder)
• 1 tsp dried rosemary
• 6 chicken thighs (excess skin and fat trimmed)
• 2 tsp cornstarch
• 3 cups cooked white or brown rice

1. Combine pineapple juice, vinegar, garlic, and rosemary in large measuring cup. Set aside 2 cup marinade for sauce. Pour remaining marinade in large, shallow, non-metallic dish. Add chicken, turn to coat all sides. Cover and marinate for 15 minutes & refrigerate.
2. Grill or broil chicken, brushing with remaining marinade, 9-12 minutes on each side or until chicken is no longer pink in the center. Discard any remaining marinade.
3. Combine reserved 1 cup marinade and cornstarch in small saucepan. Bring to boil, stirring constantly. Reduce heat and simmer until sauce thickens, about 1 minute. Serve sauce with chicken and hot rice. 

Luau Sweet Potatoes

• 1 (40 oz) can of yams
• 2 bananas, sliced and sprinkled with lemon juice
• 1 (8 oz) can crushed pineapple
• 4 tbsp melted butter
• 1/2 cup brown sugar, packed
• 3 oz chopped macadamia nuts

1. Preheat oven to 350
2. Place yams in an ovenproof dish and add bananas 
3. Combine remaining ingredients, except nuts
4. Pour over yams and bananas
5. Sprinkle with nuts
6. Bake at 350 for 25-30 minutes until bubbly