I had a blast making this meal, which was inspired from a meal we had in Hawaii, and even more fun running around the hallway of our condo after dinner acting like I was a 2 year old.
Here are the recipes, I messed with them a bit since we had 6 adults, but I will post them as they are printed, for the most part.
Strawberry Spinach Salad
1/2 cup sliced almonds
Large bag prewashed spinach
2-3 cups sliced strawberries
Dressing
1/3 cup red wine vinegar
1 tsp salt
1/2 cup sugar
1 tsp dry mustard
1 cup vegetable oil
Comnine dressing ingredients
Slightly brown almonds
Combine and toss all ingredients (probably only need to use about half of the dressing)
Huli Huli Chicken
Ingredients
Chicken
2 cups soy sauce
1 tablespoon vegetable oil
6 garlic cloves, minced
1 tbsp grated or minced fresh ginger
2 (3 1/2 to 4 pound) whole chickens, halved (or you can buy them already halved at the store, they didn't have the exact right thing so we went with chicken breasts with ribs for this attempt)
Glaze
3 (6 oz) cans pineapple juice
1/4 cup packed light brown sugar
1/4 cup soy sauce
1/4 cup ketchup
1/4 cup rice vinegar
4 garlic cloves, minced
2 tbsp grated or minced fresh ginger (we used ground ginger and it turned out great too)
2 tsp Asian chili-garlic sauce
2 cups wood chips, soaked in water for 15 minutes and drained
1. For the Chicken: Combine the soy sauce and 2 quarts cold water in a large bowl (we didn't use the full amount of water). Heat the oil in a large saucepan over medium-high heat until shimmering. Add the garlic and ginger, and cook untl fragrant, about 30 seconds. Stir into the soy sauce mixture. Add the chicken and refrigerate, covered, for 1 hour or up to 8 hours.
2. For the Glaze: Combine the pineapple juice, sugar soy sauce, ketchup, vinegar, garlic, ginger, and chili-garlic sauce in a saucepan and bring to a boil. Reduce the heat to medium and simmer until thick and syrupy (you should have 1 cup), 20 to 25 minutes. (The glaze can be refrigerated in an airtight container for up to 3 days). Seal the soaked wood chips in an aluminum foil packet and cut vent holes in the top.
3. for a gas grill: Place the wood chip packed on the primary burner, turn on high, cover and heat the grill until hot and the wood chips start smoking (about 15 minutes). Turn the burners to medium-low and adjust the burners as needed to maintain the temperature at 350 degrees.
4. Clean and oil the cooking grate. Remove the chicken from the broth and pat dry with paper towels. Arrange the chicken skin side up on the grill (not directly above the wood chip packet). Grill, covered, until the chicken is well browned and the thickest part of the thighs registers 120 degrees on an instant read thermometer, about 25-30 minutes. Flip the chicken skin side down and continue to grill, covered, until the skin is well browned and crisp, the thickest part of the thighs registers 175 degrees, 20 to 25 minutes longer. Transfer the chicken to a platter, brush with half of the glaze, and let rest for 5 minutes.
Roasted Sweet Potatoes
6 Sweet Potatoes
3 tbsp olive oil
2-3 tbsp cinnamon
1 tsp cumin
Salt and Pepper (couple pinches)
Preheat oven to 450 degrees
Peel and quarter the sweet potatoes
Transfer to large freezer plastic bag
Add all ingredients
Let sweet potatos rest for 20-30 minutes
Arrange sweet potatos on baking pan
Cook for 25 - 30 minutes
Sauteed Green Beans with Ginger and Sesame
Ingredients
1 lb green beans, trimmed and cut into 2 inch pieces
1 tsp sesame oil
2 tsp grated fresh ginger
2 tsp minced garlic
2 tsp vegetable oil
3/4 tsp salt
1/8 tsp pepper
2 tsp sesame seeds
Combine the sesame oil, ginger and garlic in a bowl and set aside
Heat the vegetable oil in a 12 in non-stick skillet over medium heat until smoking
Add the green beans, salt and pepper, cook, stirring occasionally, until spotty brown, 4-6 minutes
Add the water, cover, and cook until the beans are bright green and still crisp, about 2 minutes
Remove the cover, increase the heat to high, and cook until the water evaporates, 30 to 60 seconds
Add the mixture and continue to cook, stirring frequently, until the beans are crisp-tender, lightly browned, and beginning to wrinkle, 1 to 3 minutes longer
Transfer the beans to a serving bowl and sprinkle with sesame seeds
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