Aloha! We found some summertime inspiration with some fun Hawaiian flavors in our family dinner this Sunday! The weekends are always our favorite time to try new recipes for the family and have a little bit more fun in the kitchen. This week we wanted to celebrate summer with some Hawaiian cuisine. What’s great about this Hawaiian feast is that it can all be cooked indoors, so you can enjoy the summer fun rain or shine! So grab your hula skirt and aloha apron skirt, and let’s get started. Mahalo!


Appetizer: Hawaiian Meatballs with a BBQ Kick!
Hawaiian Meatballs
Recipe by: abountifullove

Ingredients:
1 lb packaged of precooked, frozen meatballs
1 15oz can of unsweetened pineapple chunks, drained BUT saving the juice
1 cup sliced green bell pepper
1 cup sliced red bell pepper
2 tbsp soy sauce
1 cup brown sugar
2 tbsp. cornstarch
2/3 cup white vinegar
1/3 cup of your favorite BBQ sauce

Directions:
Put your frozen meatballs into your crockpot, topped with the bell peppers and pineapple chunks.
Make your sauce by mixing the reserved pineapple juice, brown sugar, cornstarch , vinegar and soy sauce.
Pour the mixture on top of the meatballs. Cook on low for 3-4 hrs.
After the meatballs have been cooking for 3-4 hours, add in your BBQ sauce 30 minutes before serving.
Give it a quick stir, grab your toothpicks and dig in!


Side Dish: Creamy Hawaiian Macaroni Salad

Hawaiian pasta salad
Recipe by: therecipecritic

Ingredients:
½ pound dry elbow macaroni, prepared according to package directions and rinsed in cold water
1 can (20 ounces) pineapple chunks, drained (reserve ½ cup liquid for dressing)
2 cups cubed cooked ham
½ cup shredded carrot
¼ cup green onion

Pineapple Dressing:

½ cup reserved pineapple juice
½ light mayonnaise
¼ cup plain greek yogurt
1 tablespoon apple cider vinegar
1 Tablespoon SugarInstructions:
In a large bowl, combine macaroni, pineapple chunks, ham, carrots, and green onion in a bowl. set aside.
In a small bowl whisk together the mayonnaise, greek yogurt, cider vinegar, and sugar.
Pour over pasta and stir to coat.
Let it chill in the fridge for at least one hour before serving.Main Course: Pull Pork Sliders with Hawaiian Slaw – Messy Goodness
A Hawaiian Feast
Recipe by: kingshawaiian

Ingredients:
3 1/2 pounds Boneless pork shoulder or butt
2 teaspoons Seasoned salt
1 teaspoons Crushed black pepper
1 1/2 teaspoons Dried oregano
1 1/2 teaspoons Cumin
1 teaspoon Chili powder
1 cup King’s Hawaiian Smoked Bacon BBQ Sauce
2 each Bay leaves
2 cups Beef broth
10 each Peppercorn

Hawaiian Slaw:
1/2 head, shredded Napa cabbage
1/2 cup, drained Crushed pineapple
1/2 cup Mayonnaise
1/2 cup Shredded carrots
1/4 cup Raisins
1/2 cup toasted and chopped Macadamia nuts
1 cup, shredded Red cabbage
1/2 teaspoon Crushed black pepper
1/8 teaspoon Cinnamon
1/2 teaspoon Salt
2 packages KING’S HAWAIIAN Original Hawaiian Sweet Dinner Rolls

Instructions:
Mix seasoned salt, pepper, oregano, cumin, and chili powder together in a small bowl.
Season pork on all sides with spice mix, cover with ½ cup BBQ sauce and place in medium size pan
Add broth, bay leaves and peppercorns. Broth should cover about ½ of pork
Cover with foil and bake 3.5 hours at 350 degrees
In a bowl mix all ingredients for Hawaiian Slaw, set aside
At 3.5 hours remove pork, pork should be able to shred. Add remaining BBQ sauce, set aside.
Toast King’s Hawaiian buns, then build sandwich pork first then slaw.


Dessert: Coconut Poke Cake 

PIna Coloda cake

Ingredients:
1 package of yellow cake mix
2 8oz of frozen cool whip cream (thawed)
1 8oz package sweetened flaked coconut
1 5.1 oz Vanilla Pudding
1 15 oz can Cream of coconut – Coco Lopez

Instructions:
Cook yellow cake mix according to packaging. Use a glass pan if available.
While the yellow cake is cooking, start making your vanilla pudding.
Cook vanilla pudding according to instructions, once done set aside.
When yellow cake is done, remove form oven and let it cool for 5-10 minutes.
Once cake has cooled start poking small holes into the cake.
You can you the end of a round spoon to help with this process.
Pour the cream of coconut onto cake to start filling holes.
After the cream of coconut has been poured, pour the vanilla pudding on top of cake.
Place cake in fridge to chill for at least an hour.
Once cake has chilled begin icing with the whipped cream.
Sprinkle coconut flakes on top, then serve!

After you’re done with all the festive summer baking, come relax at the pool and enjoy all the other summertime recreational amenities Santa Rita Ranch offers in our master planned community.