Blue Hawaiian

INGREDIENTS:

• 1 oz light rum
• 1 cherry
• 2 oz pineapple juice
• 1 oz Blue Curacao liqueur
• 1 oz cream of coconut
• 1 slice pineapple

METHOD:
Blend light rum, blue curacao, pineapple juice, and cream of coconut with one cup ice in an electric blender at high speed. Pour contents into a highball glass. Decorate with the slice of pineapple and a cherry.

Hawaiian Chicken

INGREDIENTS:

• 1 1/2 pounds skinless boneless chicken breast
• 1 can crushed pineapple in juice
• 3/8 cup soy sauce, low sodium
• 3 green onion
• 1 1/2 dashes ginger -- ground
• dash red pepper -- ground
• 1 kiwi fruit -- sliced

METHOD:
Rinse chicken and pat dry. If necessary, cut chicken into 4 serving-size pieces. Drain pineapple, reserving liquid (you should have about 1/2 cup). Place pineapple liquid and soy sauce in a large skillet. Bring to a boil over high heat. Place chicken in soy sauce mixture. Return to a boil. Reduce heat, cover, and simmer about 10 minutes or until chicken is tender and no longer pink. Meanwhile, in a small saucepan, combine drained pineapple, kiwifruit, green onions, ginger, and pepper. Cook over medium-low heat until warm, about 3 minutes. To serve, remove chicken from soy sauce mixture. Spoon pineapple mixture over chicken or turkey.

Hawaiian Shrimp

INGREDIENTS:

• 2 lbs fresh shrimp -- peeled & deveined
• 40 ounces pineapple chunks in juice -- canned
• 1/2 lb bacon slices -- cut in 2" pieces
• 2 red peppers -- cut in 1" pieces
• 1/2 lb mushroom caps
• 1 pint cherry tomatoes
• 8 ounces sweet and sour sauce
• 16 skewers

METHOD:
Drain pineapple, reserving juice. Combine vegetable with shrimp on skewers and place in shallow pan. Mix sweet-and-sour sauce with reserved pineapple juice and pour over kabobs. Grill or broil kabobs for 3 to 4 minutes on each side or until cooked. Baste often with sauce.