Go Hawaiian :) have drinks in coconuts with little umbrellas and nachos, pizza, chicken kebab's and heaps of other things I'm turning 13 and I think it would be awsome I'm sure your grandaughter would to
What Foods Do I Serve At A Luau?
Well I turn 13 this year an I'm real excited an I'm haven a luau party theres going to be a dj an dance floor volley ball but what kind of drinks should I have?
Maybe a Low country boil- sausage, corn, potatoes, and shrimp all boiled with crab boil.
Shrimp, hawaii- just sounds like it goes together to me.
Shrimp, hawaii- just sounds like it goes together to me.
I am in the exact same position, :) My daughter was having a 13th birthday party in Late June..and I couldn't think of any good food to serve to a bunch of 12-13 year olds! I was thinking of hotdogs and pizza, but that is too plain..So I decided to cook Chicken and Rice, make some Caesar Salad, and fresh fruit kabobs. I had to think of more food, eventually because some of her friends were picky eaters..So, I made Chicken filled Croissants, and Tropical Polynesian Pasta. :) All the kids and adults were very satisfied.
Here is a chicken recipe hui hui chicken .I made this 2 times and it is so good here.
The recipe is 4 to5 lbs chicken, 1/3 cup ketchup, 1/3 cup soy sauce, 1/2 cup brown sugar, 3tbs sherry,1 piece ginger root crushed 1 garlic clove combine ketchup soy sauce gingerroot garlic brown sugar sherry and garlic in bowl mix well place chicken in mixture marinate for 2 hours then put on outside grill basting frequently cook 10 to 15 minutes per side,this is a delicious recipe.
The recipe is 4 to5 lbs chicken, 1/3 cup ketchup, 1/3 cup soy sauce, 1/2 cup brown sugar, 3tbs sherry,1 piece ginger root crushed 1 garlic clove combine ketchup soy sauce gingerroot garlic brown sugar sherry and garlic in bowl mix well place chicken in mixture marinate for 2 hours then put on outside grill basting frequently cook 10 to 15 minutes per side,this is a delicious recipe.
Tropical drinks are a must for any luau. Serve them in tall glasses with those goofy little paper umbrellas. Or, you can hollow out a pineapple and fill it with drinks.
Here are some cocktail recipes, starting with nonalcoholic drinks:
HAWAIIAN PUNCH
1 ½ quarts orange juice
1 quart pineapple juice
1 liter lemon-lime soda
4 ounces (shots) grenadine
Sliced fruit of your choice
Combine the liquid ingredients in large bowl, garnish with sliced fruit and chill with ice or in the refrigerator. You can add a little extra "punch" with some rum.
TROPICAL PLANTATION ICED TEA
1 pitcher of iced tea
2 cups pineapple juice
1 pineapple, peeled and sliced lengthways
Stir the pineapple juice into the tea and garnish with the pineapple spears.
Now for the alcoholic drinks:
HAWAIIAN COCKTAIL
2 ounces gin
1/2 ounce triple sec
1 tablespoon pineapple juice
Shake all ingredients with ice. Strain into a cocktail glass and serve.
MAI-TAI
This was invented by Trader Vic -- creator of the tiki bar concept -- in 1944, "Mai-tai" means "the very best " in Tahitian.
1 ounce light rum
1 ounce dark rum
1 ounce orange curacao or Grand Marnier (triple sec can substitute)
½ ounce amaretto almond liqueur
1 ounce orange juice
1 ounce pineapple juice
1 dash each of lime juice and grenadine
Shake all well and pour over ice. Garnish with a cherry and orange .
PINA COLADA
Spanish for "strained coconut," this drink is believed to have been invented by Puerto Rican bartender Ramon Marrero in 1954.
4 ounces pina colada mix (Or 1 part crème de coconut and 2 parts pineapple juice)
1 ounce light rum
1 ounce half-and-half or milk
Combine ingredients in a blender with ice or mix well and serve on the rocks. Garnish with a cherry and pineapple.
BLUE HAWAIIAN
This cocktail was probably inspired by the 1961 film "Blue Hawaii," starring Elvis Presley.
1 ounce light rum
1 ounce blue curacao
3 ounces pina colada mix (Or 1 part crème de coconut and 2 parts pineapple juice)
Combine ingredients in a blender with ice or mix well and serve on the rocks. Garnish with a cherry and pineapple.
TROPICAL ITCH
If you cannot get passion fruit juice, substitute a mix of your favorite fruit juices.
1 ounce vodka
1 ounce light rum
1/2 ounce orange curacao or Grand Marnier (triple sec will substitute)
3 - 4 ounces passion fruit juice
Shake well and pour over ice. Garnish with fruit.
LIME DAIQUIRI
This drink originated in the Cuban village of the same name sometime around 1900.
1 ½ ounce light rum
1 ounce lime juice
1 teaspoon sugar
Combine ingredients in a cocktail shaker with ice. Shake and strain into a cocktail glass with sugar on its rim.
For a strawberry or banana daiquiri, add three ounces of the respective fruit, pureed.
MOJITO
Mojitos were invented in a Havana restaurant called La Bodeguita del Medio. The name supposedly comes from the African word "mojo," which means "magic spell."
2 ounces light rum
1 splash each of soda and ginger ale
Mint leaves, lime wedges
2 teaspoons sugar syrup
Mash lime wedges, mint, and sugar syrup together. Add to a shaker with rum and ice. Shake and strain into glass. Top with soda and ginger ale.
Here are some cocktail recipes, starting with nonalcoholic drinks:
HAWAIIAN PUNCH
1 ½ quarts orange juice
1 quart pineapple juice
1 liter lemon-lime soda
4 ounces (shots) grenadine
Sliced fruit of your choice
Combine the liquid ingredients in large bowl, garnish with sliced fruit and chill with ice or in the refrigerator. You can add a little extra "punch" with some rum.
TROPICAL PLANTATION ICED TEA
1 pitcher of iced tea
2 cups pineapple juice
1 pineapple, peeled and sliced lengthways
Stir the pineapple juice into the tea and garnish with the pineapple spears.
Now for the alcoholic drinks:
HAWAIIAN COCKTAIL
2 ounces gin
1/2 ounce triple sec
1 tablespoon pineapple juice
Shake all ingredients with ice. Strain into a cocktail glass and serve.
MAI-TAI
This was invented by Trader Vic -- creator of the tiki bar concept -- in 1944, "Mai-tai" means "the very best " in Tahitian.
1 ounce light rum
1 ounce dark rum
1 ounce orange curacao or Grand Marnier (triple sec can substitute)
½ ounce amaretto almond liqueur
1 ounce orange juice
1 ounce pineapple juice
1 dash each of lime juice and grenadine
Shake all well and pour over ice. Garnish with a cherry and orange .
PINA COLADA
Spanish for "strained coconut," this drink is believed to have been invented by Puerto Rican bartender Ramon Marrero in 1954.
4 ounces pina colada mix (Or 1 part crème de coconut and 2 parts pineapple juice)
1 ounce light rum
1 ounce half-and-half or milk
Combine ingredients in a blender with ice or mix well and serve on the rocks. Garnish with a cherry and pineapple.
BLUE HAWAIIAN
This cocktail was probably inspired by the 1961 film "Blue Hawaii," starring Elvis Presley.
1 ounce light rum
1 ounce blue curacao
3 ounces pina colada mix (Or 1 part crème de coconut and 2 parts pineapple juice)
Combine ingredients in a blender with ice or mix well and serve on the rocks. Garnish with a cherry and pineapple.
TROPICAL ITCH
If you cannot get passion fruit juice, substitute a mix of your favorite fruit juices.
1 ounce vodka
1 ounce light rum
1/2 ounce orange curacao or Grand Marnier (triple sec will substitute)
3 - 4 ounces passion fruit juice
Shake well and pour over ice. Garnish with fruit.
LIME DAIQUIRI
This drink originated in the Cuban village of the same name sometime around 1900.
1 ½ ounce light rum
1 ounce lime juice
1 teaspoon sugar
Combine ingredients in a cocktail shaker with ice. Shake and strain into a cocktail glass with sugar on its rim.
For a strawberry or banana daiquiri, add three ounces of the respective fruit, pureed.
MOJITO
Mojitos were invented in a Havana restaurant called La Bodeguita del Medio. The name supposedly comes from the African word "mojo," which means "magic spell."
2 ounces light rum
1 splash each of soda and ginger ale
Mint leaves, lime wedges
2 teaspoons sugar syrup
Mash lime wedges, mint, and sugar syrup together. Add to a shaker with rum and ice. Shake and strain into glass. Top with soda and ginger ale.
On one of the episodes of Americas Top Chef, the final episode was a Hawaiian Luau. Get a copy of the show. They made all kinds of Hawaiian food.
This isn't exactly recipes, but I found a site that has some great party ideas for all ages www.birthdaypartyideas.com they have lots and lots of ideas for food for luau parties not to mention things to do, decorations, invitations etc. One party had little sand pails for goldfish around for snacks, I thought that was so cute. They also had lots of fresh fruit, and virgin pina coladas. I hope you have a fun party!
When I was a summer camp cook, every session we would have a "luau night," for which I would prepare Hawaiian foods.I would start with a big fruit salad with tropical fruits: coconut, pineapple, mangos, papaya, and oranges.I would make sweet-and-sour pig (recipe follows), stir-fried Asian vegetables (celery, snow peas, sweet potatoes, onions, green pepper) copious amounts of fried rice, and appetizers of water chestnuts and a pineapple chunk marinated in soy sauce and brown sugar then wrapped in bacon, secured with a toothpick. To make the latter, broil the bites briefly, turning once.
Of course, a staple for a real, authentic luau is poi, a gelatinous mass of starch eaten with the fingers. But you cannot get that on the Mainland or in Europe.SWEET-AND-SOUR PIG
10 ounces pig tenderloin, cut into chunks
Marinade:
1 tablespoon soy sauce
½ tablespoon cooking wine
1 tablespoon vinegar
1 tablespoon ginger juice
1 can bamboo shoots
1 small onion
1 small carrot
¼ pound mushrooms
1 green pepper
1 small can pineapple chunks
1 clove garlic
Oil for stir-frying
Sauce:
1 tablespoon ketchup
6 tablespoons sugar
2 tablespoons soy sauce
1/3 cup chicken broth
3 tablespoons vinegar
1 ½ tablespoons cornstarch
Marinate the pig in the first four ingredients for three hours, turning twice. Coat the meat with cornstarch then stir-fry until crisp. Drain and set aside.Slice vegetables into thin slices. Heat the oil and quickly stir-fry the vegetables, adding the pig when they are cooked but still firm.Combine sauce ingredients, whipping cornstarch in well. Pour over all in the pan and heat until sauce thickens, stirring constantly. Serve hot over steamed rice.
Of course, a staple for a real, authentic luau is poi, a gelatinous mass of starch eaten with the fingers. But you cannot get that on the Mainland or in Europe.SWEET-AND-SOUR PIG
10 ounces pig tenderloin, cut into chunks
Marinade:
1 tablespoon soy sauce
½ tablespoon cooking wine
1 tablespoon vinegar
1 tablespoon ginger juice
1 can bamboo shoots
1 small onion
1 small carrot
¼ pound mushrooms
1 green pepper
1 small can pineapple chunks
1 clove garlic
Oil for stir-frying
Sauce:
1 tablespoon ketchup
6 tablespoons sugar
2 tablespoons soy sauce
1/3 cup chicken broth
3 tablespoons vinegar
1 ½ tablespoons cornstarch
Marinate the pig in the first four ingredients for three hours, turning twice. Coat the meat with cornstarch then stir-fry until crisp. Drain and set aside.Slice vegetables into thin slices. Heat the oil and quickly stir-fry the vegetables, adding the pig when they are cooked but still firm.Combine sauce ingredients, whipping cornstarch in well. Pour over all in the pan and heat until sauce thickens, stirring constantly. Serve hot over steamed rice.
No ideas.
Luau is a kind of party that serves a lot of different food. So what I will do, I will serve finger foods so that people will not have to over served themselves then have plenty of leftovers in their plate and just waste the food.
Well I have been to Hawaiian luau in disney world so they served like pineapple cups with fruit in side, and bbq ribs with a Hawaiian sauce on a stick and for dessert they had a chocolate volcano cake it was really good
