Simple Hawaiian Recipes for Last-Minute Meals
If you love the thought of surprising your family with classic Hawaiian fare, but you don’t have enough time to slow cook pork and marinade beef, then you’ll love our list of super simple Hawaiian dishes.
Our selection of Hawaiian recipes will put you in the relaxed mood of the Islands without the work in the kitchen!
Start with two to three pounds of chicken parts, two cans of crushed pineapple (or fresh pineapple, if it’s in season) and two bottles of your favorite barbecue sauce. Boil the chicken until cooked through and drain water. Leaving the cooked chicken in the pot, add the barbecue sauce and pineapple and stir gently until well mixed. Cook uncovered over a low flame for about 20 minutes. Remove from the flame and allow the chicken to rest for about five minutes before serving. This dish is great when served over white rice.
This easy Hawaiian torte uses ingredients you likely already have in your pantry. Start with one and a half cups flour, one teaspoon salt, vanilla and baking soda, one-half cup butter, one cup sugar, one egg, one cup crushed pineapple, with juice, and a half cup coconut and brown sugar. Combine butter sugar and slowly add the egg, vanilla and pineapple. Combine all of the dry ingredients and slowly add them to the wet mixture. Grease a nine-inch-square pan and pour the mixture into it. Bake at 350 degrees for 30 to 40 minutes.
Here’s a quick and easy way to get the party started! Combine one, 12-ounce can of orange juice, one, 12-ounce can of frozen lemonade and one, 12-ounce can of frozen limeade. Add 30 ounces of water to juice mix, along with one-half cup sugar and one, 46-ounce can of unsweetened pineapple juice. Stir mixture well and refrigerate overnight. Before serving, add a two-liter bottle of ginger ale to the mixture and serve with ice.
Light Hawaiian Chicken
Looking for a waist-conscious Hawaiian chicken recipe? Try our light Hawaiian chicken! Start with four chicken breasts, skin removed and halved. Organize the following ingredients: two, eight-ounce cans of pineapple chunks, with juice, one tablespoon flour, one tablespoon salad oil dressing, one tablespoon honey and teriyaki sauce, salt and pepper to taste and fresh chives to garnish, if desired.
Drain the pineapple juice from the pineapples, and set the juice aside. Coat chicken breasts with flour and a dash of salt. Heat chicken breast in a hot pan, along with the salad oil, until cooked through. Remove cooked chicken from the pan and set it aside. Using the warm chicken drippings already in the skillet, add honey, teriyaki sauce, pineapple juice, and salt and pepper and stir well. Add the pineapple and heat thoroughly. Pour the mixture over the cooked chicken when ready to serve and garnish with fresh chives.
It doesn’t get any easier than this! Combine one, 32-ounce container of plain yogurt with one package of vanilla, sugar-free pudding mix and one large can of crushed pineapple, along with the juice. Chill well and serve with ice.