Thursday, June 3, 2010

Grilling Time Hawaii Style

I seem to be on a Hawaii kick. Again. Or still? I ran across a recipe for Polynesian Chicken & Tropical Coleslaw in the summer edition of Publix Family Style. Being a sucker for many things Hawaiian and/or Polynesian, I was in. I gathered all the necessary ingredients & made a date with the Grill Master - Pete. I also fixed baked beans & King's Hawaiian rolls to go with it. We followed the recipes as written {except we doubled the sauce recipe} and it was great, but I have to tell you, Pete's "low & slow" in the smoker would be even better. That being said, we'll definitely make this again even when we don't have time for the smoker.

Polynesian Chicken
serves 6

3/4 c unsweetened pineapple juice
2 tbsp honey
1 tbsp Dijon-style mustard
1 tbsp soy sauce
1 1/2 tsp cornstarch
1 clove garlic, minced
12 chicken thighs and/or drumsticks
Salt
Fresh ground black pepper

For the sauce, in a small saucepan combine pineapple juice, honey, mustard, soy sauce, cornstarch and garlic. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Remove from heat. Transfer 1/2 of the sauce to a bowl; cover and set aside.

Sprinkle the chicken with salt & pepper. Cook over a charcoal or gas grill using indirect heat until done. Brush frequently with remaining sauce during the last 5 minutes of grilling. Serve with reserved sauce.



Tropical Coleslaw

3/4 c mayonnaise
4 tsp vinegar
2-3 tsp sugar
3/4 tsp celery seeds
1/2 tsp salt

Combine mayo & other ingredients in a large bowl. Stir in one 16oz package coleslaw mix, one 8oz can pineapple tidbits, drained. Cover & chill up to 4 hours before serving. Stir in 1/2 c chopped macadamia nuts, toasted, just before serving.

*Slaw doesn't keep very long. Make sure not to make TOO early (same day).


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