Drinks will be mai tais
Looks like I will be doing:
Waikiki Meatballs
1 1/2 lbs. ground beef
2/3 cup cracker crumbs
1/3 cup minced onion
1 egg
1 1/2 tsp. salt
1/4 tsp. ginger
1/4 cup milk
1 tbsp. shortening
2 tbsp. cornstarch
1/2 cup brown sugar, packed
1 can (13 1/2oz) pineapple tidbits, drained-reserve syrup
1/3 cup vinegar
1 tbsp soy sauce
1/3 cup chopped green pepper
Mix thoroughly beef, crumbs, onion, egg, salt, ginger, & milk. Shape mixture by rounded tablespoonfuls into balls.*Melt shortening in large skillet; broun and cook meatballs, remove balls; keep warm. Pour fat from skillet. Mix cornstarch and sugar. Stir in reserved pineapple syrup, vinegar ans soy sauce until smooth. Pour into skillet cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Add balls, pineapple and green pepper.
Note: I cook my meatballs on a cookie sheet for about a half hour. I then put them in a crockpot and pour the pineapple syrup mixture over the meatballs. Add the green pepper. Cook on low.
AND
Tiki Tiki Chicken
2 cups Dole Pineapple Juice or Pineapple Orange Juice
1 tablespoon white wine or distilled vinegar
2 garlic cloves, finely chopped or 1/2 teaspoon garlic powder
1 teaspoon dried rosemary, crushed
6 chicken thighs, excess skin and fat trimmed
2 teaspoons cornstarch
3 cups hot cooked brown or white rice
Combine pineapple juice, vinegar, garlic and rosemary in large measuring cup. Set aside 2 cup marinade for sauce. Pour remaining marinade in large, shallow, non-metallic dish. Add chicken; turn to coat all sides. Cover and marinate for 15 minutes in refrigerate.
Grill or broil chicken, brushing with remaining marinade, 9 to 12 minutes on each side or until chicken is no longer pink in center. Discard any remaining marinade.
Combine reserved 1 cup marinade and cornstarch in small saucepan. Bring to boil, stirring constantly. Reduce heat and simmer until sauce thickens, about 1 minute. Serve sauce with chicken and hot rice.
now i need a few appetizer
