Buckle in, it's a long flight from Georgia to our next destination, Hawaii!! The island life is full of sun, sand, water... and tropical fruits! Pineapples, coconuts, passion fruit, papaya.. just a few of the plentiful options in beautiful Hawaii. I worked pineapples and coconut into our meal, and also a few "southern" touches with baked beans and chicken. Staples in a non vegetarian/vegan southern household. While the combo of pineapple and baked beans may sound suspicious.. trust me on this!!!
Huli Huli Chicken
1 cup packed brown sugar
3/4 cup ketchup
3/4 cup reduced-sodium soy sauce
1/3 cup sherry or chicken broth
1 tbsp onion powder
2-1/2 teaspoons minced fresh gingerroot
1-1/2 teaspoons minced garlic
24 boneless skinless chicken thighs (about 6 pounds)
In a small bowl, mix the first 7 ingredients. Reserve 1-1/3 cups for basting; cover and refrigerate. Divide remaining marinade between 2 large shallow dishes. Add 12 chicken thighs to each; turn to coat. Refrigerate, covered, for 8 hours or overnight.
Drain chicken, discarding marinade.
Bake chicken chicken, covered, at 425* for about 15 minutes each side or until a thermometer inserted into chicken reads 170°; baste occasionally with reserved marinade during the last 5 minutes.
Hawaiian Baked Beans
4 (15 ounce) cans great northern beans, rinsed and drained
1 cup chopped onion
1 1/4 cups brown sugar
1/2 lb diced bacon
3/4 cup ketchup
8 ounces crushed pineapple, drained
8 ounces pineapple tidbits, drained
2 tablespoons prepared mustard
1 1/2 tablespoons cider vinegar
Preheat oven to 350 degrees F and spray a 9x13 baking dish with cooking spray.
In a large bowl mix together all of the ingredients and pour into prepared dish.
Cover with foil and bake at 350 F for 1 1/2 hours. Remove foil and bake for 15-20 minutes more.
Coconut Rice
¼ cup slivered almonds
1 cup basmati rice
1 13.5-ounce can coconut milk
Zest from one lime
1 tablespoon lime juice
½ teaspoon kosher salt
¼ cup water
2 tablespoons chopped scallions
¼ cup cilantro chopped, plus more for garnish when serving
In a dry pan, toast almonds until golden brown. Set aside.
In a medium pan with a tight fitting lid, place all ingredients including the toasted almonds and bring to a boil. Cover and simmer on low for 15 minutes. Remove from heat and let sit five minutes then fluff.
Serve with additional chopped cilantro.
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