Polynesian Sauce Recipes

POLYNESIAN GRILLED SHRIMP

Steps:

• Whisk together mango nectar, lemon juice, honey, soy sauce, oil, garlic, ginger, chili sauce, and cayenne in a bowl. Add shrimp, turning to coat, and marinate, covered with plastic wrap, 30 minutes at room temperature or chilled up to 4 hours.
• Preheat an outdoor grill for medium-high heat, 375 to 450 degrees F (200 to 230 degrees C ). Lightly oil the grate.
• Lift shrimp from marinade, shaking off excess. Grill shrimp until just cooked through, about 1 minute per side.

POLYNESIAN MEATBALLS

Steps:

• In a bowl, combine the milk, onion, saltines and seasoned salt. Crumble beef over mixture and mix lightly but thoroughly. With wet hands, shape into 1-in. balls. In a large skillet over medium heat, brown meatballs in small batches, turning often. Remove with a slotted spoon and keep warm. Drain skillet., Drain pineapple, reserving juice; set pineapple aside. Add enough water to juice to measure 1 cup. In a bowl, combine the cornstarch, pineapple juice mixture, vinegar, soy sauce, lemon juice and brown sugar until smooth. Add to skillet. Bring to a boil; cook and stir until thickened, about 2 minutes. Add meatballs. Reduce heat; cover and simmer for 15 minutes. Add the pineapple; heat through.

CHICK-FIL-A POLYNESIAN SAUCE

Steps:

• Whisk together all the ingredients. Store any unused portion in a jar or airtight container for up to 3 weeks.

POLYNESIAN SAUSAGES

Steps:

• Pre-heat oven to 375° F.
• Place sausages in a baking dish and roast until they have an internal temperature of 180°F, approximately 15-20 minutes.
• In a small mixing bowl, combine soy sauce, vinegar, pineapple juice, cornstarch and brown sugar. Mix until completely combined. A fork or small whisk is helpful.
• While sausages are cooking, preheat a medium frying pan over medium heat. Lightly spray the frying pan with oil and add peppers, celery and onion. Sauté vegetables until lightly brown. Add pineapple to vegetable mixture.
• Now give the vinegar mixture another stir and slowly add to vegetables in the frying pan and stir until sauce thickens. Remove from heat.
• Serve vegetable mixture over rice with sausage. Drizzle remaining sauce over vegetables and sausage.

POLYNESIAN SAUCE

Steps:

• Drain pineapple chunks, reserving juice. Add water to juice to make 1 cup.
• In a saucepan combine juice mixture, catsup, vinegar, cornstarch, brown sugar, soy sauce, beef bouillon, and ground red pepper.
• Cook and stir until thick and bubbly.
• Add pineapple and serve.

POLYNESIAN BBQ SAUCE

Steps:

• Combine all ingredients in a bowl. Can be stored in the refrigerator for up to 1 month.

COPYCAT POLYNESIAN SAUCE

Steps:

• Whisk Catalina dressing, honey, and vinegar together.