While the world continues to reopen, it is still a gamble to leave the house. It is an even great gamble to climb aboard an enclosed space such as an airplane, boat, elevator, etc. So, the best way to visit places like Hawaii? Bring them to you!
This delicious chicken recipe combines some unique flavors and they truly pack a punch!
- 1 cup packed brown sugar
- 3/4 cup ketchup
- 3/4 cup reduced-sodium soy sauce
- 1/3 cup sherry or chicken broth
- 2-1/2 teaspoons minced fresh ginger root
- 1-1/2 teaspoons minced garlic
- 24 boneless skinless chicken thighs (about 6 pounds)
- 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.
This is a refreshing summer classic done with a Hawaiian twist! It is a completely balanced flavor profile with texture, sweetness, and acidity!
- 1 1/2 cups shredded green cabbage (packed)
- 1 cup shredded red cabbage (packed)
- 1/2 cup grated carrots (packed)
- 1 cup fresh pineapple (diced)
- 2 green onions (sliced)
- 1/4 cup cilantro (minced )
- 1 1/2 Tablespoons fresh ginger (grated)
- 3 Tablespoons rice wine vinegar
- 1 Tablespoon soy sauce
- 1 Tablespoon honey
- 2 teaspoons sesame oil
- 1 lime (juiced)
- Salt (to taste)
- 1 teaspoon black sesame seeds
- Combine cabbages, carrots, pineapple, green onions, and cilantro in a large bowl and set aside.
- Add ginger, vinegar, soy sauce, honey, sesame oil, and lime juice to a mason jar, shake well to combine, and pour over the slaw. Stir to combine. Season with salt to taste.
- Cover and refrigerate at least 30 minutes before eating. Garnish with black sesame seeds.
Now here is where you start to really eat like a Hawaiian native! This classic Hawaiian burger recipe is a one of a kind from the islands!
FOR PINEAPPLE SOY GLAZE:
- 3 cups brown sugar
- 2 cups soy sauce
- 2 cups crushed pineapple
- 2 tablespoons minced garlic
- 2 tablespoons lime juice
- 4 tablespoons hoisin sauce
- 1 slice of fried SPAM® Classic, sliced ¼ inch thick
- 1 sweet Hawaiian dinner roll
- Fine sliced green onions
- 1 (16 ounces) ground beef patty with pineapple-soy glaze
- To make the pineapple soy glaze, use a saucepan and mix the brown sugar, soy sauce, pineapple, garlic, lime juice, and hoisin sauce together over medium-high heat. Bring to a simmer, then reduce to thicken the glaze, then remove from the heat.
- To make the slider, use a separate pan to fry the SPAM® Classic over medium heat, then remove from the pan.
- Roll and flatten the hamburger into 2-ounce patties.
- Cook the small patties to a minimum internal cook temperature of 160°F (use a calibrated handheld thermometer to verify cook temperature).
- Pour 2 tablespoons of glaze over the hamburger after cooking.
- Assemble the slider by slicing the dinner roll in half, then placing the beef patty on the bottom slice.
- Stack the SPAM® Classic on top of beef patty, drizzle additional glaze over the top, and garnish with green onions.
- Place the top of dinner roll on the top of the stack and enjoy!