Bring a bit of vacation to your party with recipes reminiscent of the islands!
Island Chicken Salad Mini Sandwiches
Ingredients
– Meat from whole rotisserie chicken, shredded
– Approx. 20 grapes, quartered
– 1/2 C pineapple, diced
– 1/4 C chopped macadamia nuts
– Approx. 1/2 C mayonnaise (just enough to bind ingredients)
– 2 tsp. Sriracha sauce
– Zest of one lemon
Directions
– Combine all ingredients in medium mixing bowl.
– Serve on small King’s Hawaiian rolls.
Sweet Grilled Pineapple
Ingredients
– Whole pineapple, cut into spears
– 1/4 C brown sugar
– 1 tsp. cinnamon
Directions
– Put pineapple, brown sugar, and cinnamon in gallon zipper bag.
– Shake until pineapple is evenly coated.
– Grill approx. 5 minutes per side, until char marks appear.
Fruity Shrimp Skewers
Ingredients
– Raw shrimp
– Red onion, cut into large chunks
– Pineapple, cut into 1 inch cubes
– 1/4 C Barbecue sauce
– 2 T Brown sugar
– 3 T Lime juice
– Fresh ground pepper and sea salt
Directions
– In small bowl, combine barbecue sauce, lime juice, brown sugar, salt and pepper.
– In mixing bowl, add shrimp, onion, and pineapple.
– Drizzle sauce mixture over shrimp, onion, and pineapple. Use a spatula to scrape all of the sauce onto the ingredients. Lightly mix with spatula until coated.
– Spear shrimp, onion, and pineapple onto skewers. Retain liquid.
– Grill 5-10 minutes, brush with leftover marinade, flip and grill for an additional 5-7 minutes. The onion should start to char at edges and pineapple should have grill marks.
Hawaiian Lettuce Wraps
– 1 C Ham, cubed
– 1 C Pineapple, diced
– 1 C Minced red onion
– 1/4 C Pineapple juice
– 1 T Brown sugar
– 1 tsp. Sriracha
– 2 T mayonnaise
– Whole leaves of a hearty lettuce
Directions
– Combine pineapple juice, brown sugar, and 1/2 tsp. sriracha in mixing bowl.
– Add ham, pineapple, and onion to pineapple juice mixture.
– Scrape ham, pineapple, onion, and juice mixture into large skillet.
– Cook until liquid reduces.
– In a small bowl, combine mayonnaise and remaining sriracha.
– Spoon ham mixture into lettuce leaves, top with a dollop of sriracha mayonnaise.
Rum Barbecue Ribs
Ingredients
– 1 Rack spare ribs
– 1 T Brown sugar
– 1 tsp. Salt
– 2 tsp. Freshly ground pepper
– 1/4 tsp. Cayenne pepper
– 1 T Ground cumin
– 1/2 C Barbecue sauce
– 1/4 C Dark rum
– 1 T Worcestershire sauce
– Vegetable oil
Directions
– Preheat oven to 350 degrees.
– Trim excess fat from ribs and brush with vegetable oil.
– In a small bowl, combine brown sugar, salt, pepper, cumin, and cayenne pepper.
– Rub mixture onto ribs.
– Place ribs in roasting pan. Cover with foil and bake for 90 minutes.
– In a small pan, combine barbecue sauce, rum, and Worcestershire sauce.
– Bring sauce to a boil and simmer for 5 minutes.
– Brush sauce onto ribs, and then pour excess over the meat.
– Return to oven and bake, turning every 15 minutes and basting with liquid until meat begins to pull away from the bone.
– Allow ribs to rest at least 5 minutes before slicing and serving.
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