Serves about 15.

Ingredients:

• 1/4 cup unsweetened instant tea
• 2 cups sugar
• 4 cups boiling water
• 8 cups unsweetened pineapple juice
• 3 cups water
• 1 cup lemon juice
• Maraschino cherries and pineapple chunks
• Ice

Combine tea and sugar and add water, stirring to dissolve.  Pour in remaining liquids and chill.  Pour over fruit and ice and serve.

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Tropical fruits and brown sugar make this side dish special.

Ingredients
12 ounces pa and red sweet potatoes, cooked
1/3 cup pineapple juice (no sugar added)
1/2 teaspoon ground cinnamon, divided
one medium banana, peeled and thinly sliced
1/2 cup canned crushed pineapple (no sugar added)
1 teaspoon firmly packed dark brown sugar

How to prepare
preheat oven to 400°. In bowl, combine potatoes, juice, and 14 teaspoon cinnamon and mash. Spray 7-inch flameproof pie plate or one-quart flameproof casserole dish with nonstick cooking spray; using a spoon, spread potato mixture into sprayed plae (or csserole dish) and make a well in the center, about 1/2 inch in depth and 4 in. in diameter. Arrange banana slices along the inside edge of potato well, overlapping slices slightly; spoon crushed pineapple over center of well, inside the ring of bananas. Sprinkle fruit with brown sugar and remaining 14 teaspoon cinnamon; bake until fruit is heated through, 10 to 15 min. Turn oven control to broil and broil until fruit is browned, 2 to 3 min.

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2 cups cubed cantaloupe
2 cups cubed honeydew melon
1 cup halved fresh strawberries
1 large banana, cut in half lengthwise, sliced
1/2 cup frozen (thawed) orange juice concentrate
3/4 cup orange carbonated beverage, chilled

In large bowl, gently mix fruit and orange juice concentrate. Stir in carbonated beverage. Serve in small dessert bowls.

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• Fruit cake

This is a delicious Hawaiian dish known as Chicken Katsu, that literally anyone will love.

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• chicken katsu recipe hawaiian style
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• chicken katsu salad
• hawaiian katsu chicken

This is a delicious recipe for the classic Hawaiian Macaroni Salad! Your family will love this with your summer suppers!

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• Traditional Hawaiian Mac Salad Recipe

INGREDIENTS
1 and 1/4 pound fresh ahi, cubed into bite-sized pieces
1/4 cup yellow onion, minced
1/4 cup green onion, sliced
3 tbsp. limu kohu, chopped (a soft, reddish-brown variety of seaweed, prized for its succulent flavor.)
1 tbsp. Inamona (the ground innards from roasted kukui nuts)
2 tsp. sesame oil

PREPARATION
Combine all ingredients. Mix well and chill.

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Ingredients

1 pound aku tuna, cut in bite-sized pieces
one quarter cup green onion, chopped
1/2 teaspoon of roasted sesame seeds.
One quarter cup soy sauce
1 teaspoon fresh ginger, grated
half teaspoon ‘inamona (optional)
one Hawaii and chili pepper, seeded and minced

How to Make.

Combine all ingredients and mix well. Chill before serving.

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At the Maui Culinary Academy, coffee does more than give you your morning
jolt — it also makes an excellent spice rub that wakes up your favorite meat
and fish dishes. Developed by our Research and Development students, Maui
Coffee Spice Rub combines the full-bodied flavor of Maui coffee with the heat
of Aleppo pepper (a coarsely ground red pepper favored in the Middle East and
Centrai Asia and appreciated for its fragrance and flavor; it is available from
online grocers).
This spice rub is perfect for grilling: just sprinkle it on chicken, pork chops or
steaks. It’s not just for meat; Maui Coffee Spice Rub can be used as a seafood
marinade as well—try it on fish, shrimp, and scallops. This rub may well become
one of your favorite seasonings.
If you’d rather not make the rub yourself, it’s available for purchase at the Maui
Culinary Academy and at gourmet shops throughout the islands.

Ingredients
1-1/4 cups ground coffee beans (preferably Maui grown)
1-1/4 cups finely ground black pepper
5 tablespoons cumin powder
2-1/2 tablespoons dried Oregano
3/4 cup Aleppo pepper (can use crushed red chîllï fìakes as Substitute)
1/2 cup kosher salt

How To Make

Combine ali ingredients and mix thoroughly. Keep in an airtight container away from direct sunlight.

TO USE THE RUB
Sprinkle the rub over the meat or seafood of your choice and rub in, making sure
it sticks. Use about 1 tablespoon for each 8-ounce meat or seafood portion. Let
rest for at least 20 minutes in the refrigerator before cooking.

To make a marinade out of the rub, combine about 10 ounces of the meat of your
choice with 2-3 tablespoons of rub, 1 tablespoon of olive oil, 1 dove of minced
garlic, and Vi cup of red wine in a large re-sealable plastic bag. Allow to marinate for at least 2 hours or better yet, overnight, so that the meat can absorb the full flavor of the marinade.

For a Mediterranean twist, make the marinade with garlic, olive oil, white wine and lemon juice. For an Asian flair, combine the rub with soy sauce, garlic, and rice wine vinegar. For a Mexican taste, combine the coffee rub with lime juice, oregano, and roasted beli peppers. Cook as desired and serve with fresh vegetables.

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Ingredients

one can refried beans
one carton sour cream.
One carton avocado dip.
1 cup or more cheddar cheese
one can mild chili salsa.
One can olives, sliced
one large tomato, diced

How to Make.

Layer ingredients in order listed in a 9 x 13″ pan or into smaller serving dishes. Cover with plastic wrap and refrigerate. Serve with crackers or tortilla chips.

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1 package cream cheese (8-oz.)
1 can minced clams (7.5-oz.); drained, juice reserved
1 Tablespoon onion, finely minced
1 heaping Tablespoon mayonnaise
1 teaspoon lemon juice
salt and pepper to taste
Worcestershire sauce, to taste (optional)

How To Make Recipe

Leave cream cheese at room temperature to soften. Blend
cream cheese, mayonnaise, and enough clam juice for good
dipping consisiency. Add rest of ingredients. Chill. Serve
with polalo chips.

Note: Family and friends have been using this favorite
dip ever since we got this recipe from Jean Tanimoto ahout
30 years ago!

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