Pineapple Pacific Potluck Recipes

POTLUCK TACO CASSEROLE

Steps:

• Preheat oven to 400°. In a large skillet, cook beef over medium heat 10-12 minutes or until no longer pink, breaking into crumbles; drain. Add taco seasoning and prepare according to package directions. Spoon meat into a greased 13x9-in. baking dish., In a large bowl, beat eggs and milk. Stir in biscuit mix and pepper. Pour over meat. Bake, uncovered, 20-25 minutes or until golden brown. Cool 5-10 minutes., Spread sour cream over top; sprinkle with lettuce, tomato, green pepper, onions and cheese. Freeze option: Cool baked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Unwrap casserole; reheat on a lower oven rack until heated through and a thermometer inserted in center reads 165°. Cool for 5-10 minutes, then top as directed.

PINEAPPLE PACIFIC POTLUCK

Steps:

• Mix ground beef, onions, eggs, salt, pepper and 1/2 tablespoon of soya sauce together.
• Shape mixture into 32 small balls.
• Dip meatballs in soya sauce to coat.
• Add any remaining soya sauce to 2 tbsp oil in frying pan and brown meatballs gently.
• Place browned meatballs in a 10 cup baking dish.
• Drain syrup from pineapple chunks and combine with pineapple juice.
• Mix together sugar, cornstarch and 1/2 tsp salt.
• Stir in juice mixture and vinegar.
• Mix well.
• Cook juice mixture in clean pot, stirring constantly until the sauce thickens and boils. The sauce thickens very quickly.
• Combine pineapple chunks and peas with the meatballs in dish.
• Pour sauce over the meatballs and cover.
• Bake in a 350 degree oven for 45 minutes.
• Serve ontop of cooked rice.

HULI HULI PINEAPPLE CHICKEN

Steps:

• Stir pineapple, brown sugar, shoyu, ketchup, red wine, Worcestershire sauce, ginger, garlic, and liquid smoke together in a pot; bring to a boil, reduce heat to medium-low, and simmer, stirring occasionally, until sauce is reduced and thickened, about 30 minutes. Cool completely. Transfer 1 1/2 cups sauce to a bowl and refrigerate.
• Place chicken pieces in a large bowl and pour remaining sauce over the top; toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator, 4 hours to overnight.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove chicken from marinade; discard used marinade.
• Cook chicken on the preheated grill until caramelized, about 5 minutes per side. Reduce heat to low and cook, turning and basting frequently with reserved 1 1/2 cups pineapple sauce, until no longer pink at the bone and juices run clear, 10 to 15 minutes more. An instant-read thermometer inserted into the thickest part near the bone should read 165 degrees F (74 degrees C).

BLACK-EYED PEA, PINEAPPLE AND RED PEPPER SALAD

Steps:

• Combine first 7 ingredients in large bowl. Whisk Dijon mustard and cider vinegar in small bowl. Gradually whisk in olive oil. Add to salad and toss to coat. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.) Line large bowl with kale. Fill with salad. Garnish salad with cilantro sprigs and serve.