20 Tropical Appetizers for a Luau Party

20 Tropical Appetizers for a Luau Party

By Sara Taylor

20 Tropical Appetizers for a Luau Party

By Sara Taylor
•
Updated
•
Recipes

If you're hosting a luau, that practically gives you the green light to put pineapple on every food item, and I'm not complaining! If you need some inspiration for your backyard party or if you just need a little getaway to the islands on a Tuesday, I've got you covered with 20 tropical themed appetizers. Get your leis and let's dive in!

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1) Pineapple Teriyaki Meatballs

pineapple teriyaki meatballs in a serving dish with toothpicks, in a wide horizontal shot, glossy sauce and pineapple chunks, sprinkled with green onion, on a tropical-print tablecloth, natural light, shallow depth of field, landscape orientation

Sticky and sweet. Once you eat one it is impossible to stop. Recommended only to get one per person.

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pineapple teriyaki meatballs in a serving dish with toothpicks, in a wide horizontal shot, glossy sauce and pineapple chunks, sprinkled with green onion, on a tropical-print tablecloth, natural light, shallow depth of field, landscape orientation

Pineapple Teriyaki Meatballs

Meatballs covered in a shiny pineapple-teriyaki sauce.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 1 lb frozen meatballs
  • 1 cup teriyaki sauce
  • 1 cup pineapple chunks with juice
  • 2 tbsp brown sugar
  • 1 tbsp cornstarch
  • 2 green onions sliced

Method
 

  1. In a saucepan, whisk the teriyaki sauce, brown sugar, and cornstarch until smooth.
  2. Add the pineapple chunks with their juice and bring to a simmer.
  3. Stir in the meatballs and simmer for 15 minutes until heated through and glazed.
  4. Sprinkle with green onions and serve with toothpicks.

Notes

These hold beautifully in a slow cooker on warm for a party.

2) Coconut Shrimp Skewers

crispy coconut shrimp skewers fanned out on a platter, in a wide horizontal shot, golden coconut coating with a bowl of mango dipping sauce, on a bamboo mat, bright natural light, shallow depth of field, landscape orientation

Coconut shrimp disappear as soon as they are placed on the table.

crispy coconut shrimp skewers fanned out on a platter, in a wide horizontal shot, golden coconut coating with a bowl of mango dipping sauce, on a bamboo mat, bright natural light, shallow depth of field, landscape orientation

Coconut Shrimp Skewers

Shrimp covered in coconut and panko and baked until crispy.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 1 lb large shrimp peeled
  • 1 cup shredded coconut
  • 1/2 cup panko breadcrumbs
  • 2 eggs beaten
  • 1/2 cup flour
  • salt to taste

Method
 

  1. Preheat the oven to 425 degrees F and line a baking sheet.
  2. Set up three bowls: flour, beaten eggs, and a mix of coconut and panko.
  3. Dredge each shrimp in flour, then egg, then the coconut mixture.
  4. Arrange on the sheet and bake for 12 to 15 minutes until golden and crisp.
  5. Serve with a sweet chili or mango dipping sauce.

Notes

Skewer two shrimp per stick after baking for an easy grab-and-go bite.

3) Ahi Poke Bites

ahi poke bites arranged on crispy wonton chips, in a wide horizontal shot, glistening tuna cubes with sesame seeds and green onion, on a dark slate platter, soft natural light, shallow depth of field, landscape orientation

Fresh, cool, and incredibly elegant – a perfect 2-biter! This snack is bound to be a hit!

ahi poke bites arranged on crispy wonton chips, in a wide horizontal shot, glistening tuna cubes with sesame seeds and green onion, on a dark slate platter, soft natural light, shallow depth of field, landscape orientation

Ahi Poke Bites

Crispy wonton chips are topped with cubes of ahituna mixed with soy and sesame.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 1 lb sushi-grade ahi tuna cubed
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 green onion sliced
  • 1 tsp sesame seeds
  • 24 wonton chips
  • 1 tsp sriracha

Method
 

  1. Gently toss the cubed tuna with soy sauce, sesame oil, and sriracha.
  2. Fold in the green onion and sesame seeds.
  3. Cover and chill for 10 minutes to let the flavors meld.
  4. Spoon a little poke onto each wonton chip just before serving.

Notes

Assemble at the last minute so the chips stay crisp.

4) Mango Salsa with Tortilla Chips

a bowl of bright mango salsa surrounded by tortilla chips, in a wide horizontal shot, colorful diced mango and cilantro, on a sunny outdoor table, vivid natural light, shallow depth of field, landscape orientation

Bright and juicy! It's the kind of dip that people will hover around all night.

a bowl of bright mango salsa surrounded by tortilla chips, in a wide horizontal shot, colorful diced mango and cilantro, on a sunny outdoor table, vivid natural light, shallow depth of field, landscape orientation

Mango Salsa with Tortilla Chips

Diced mango, red onion, and lime mixed into a salsa.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

  • 2 ripe mangoes diced
  • 1/2 red onion finely diced
  • 1 jalapeno minced
  • 1/4 cup chopped cilantro
  • 1 lime juiced
  • salt to taste
  • 1 bag tortilla chips

Method
 

  1. Combine the mango, red onion, jalapeno, and cilantro in a bowl.
  2. Squeeze in the lime juice and add a pinch of salt.
  3. Toss gently and let sit for 10 minutes.
  4. Serve with a big bowl of tortilla chips.

Notes

Use slightly firm mangoes so the salsa keeps its texture.

5) Spam Musubi

spam musubi pieces lined up on a wooden board, in a wide horizontal shot, glazed spam over white rice wrapped in nori, on a banana leaf, natural light, shallow depth of field, landscape orientation

It's the classic Hawaiian treat that feels nostalgic, even if it's your very first time trying it!

spam musubi pieces lined up on a wooden board, in a wide horizontal shot, glazed spam over white rice wrapped in nori, on a banana leaf, natural light, shallow depth of field, landscape orientation

Spam Musubi

Spam glazed with our signature sauce served over rice and nori.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 pieces
Ingredients Method Notes

Ingredients
  

  • 1 can Spam sliced
  • 2 cups cooked sushi rice
  • 3 tbsp soy sauce
  • 2 tbsp sugar
  • 3 nori sheets halved
  • 1 tbsp oil

Method
 

  1. Sear the Spam slices in oil over medium-high heat until browned on both sides.
  2. Stir together the soy sauce and sugar, pour over the Spam, and simmer until glazed.
  3. Press warm rice into a musubi mold or small rectangle.
  4. Top each rice block with a glazed Spam slice.
  5. Wrap a strip of nori around each one to hold it together.

Notes

Wet your hands when pressing the rice so it doesn't stick.

6) Hawaiian Chicken Kabobs

Hawaiian chicken kabobs on a grill platter, in a wide horizontal shot, charred chicken with pineapple and peppers, glossy glaze, on an outdoor table, warm natural light, shallow depth of field, landscape orientation

Succulent chicken and sugary pineapple are grilled to delightful perfection.

Hawaiian chicken kabobs on a grill platter, in a wide horizontal shot, charred chicken with pineapple and peppers, glossy glaze, on an outdoor table, warm natural light, shallow depth of field, landscape orientation

Hawaiian Chicken Kabobs

Chicken breast marinated and grilled with pineapple and pepper on skewer.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 6 skewers
Ingredients Method Notes

Ingredients
  

  • 1.5 lb chicken breast cubed
  • 2 cups pineapple chunks
  • 1 red bell pepper chunked
  • 1/2 cup teriyaki sauce
  • 2 tbsp honey
  • 1 red onion chunked

Method
 

  1. Toss the chicken in teriyaki sauce and honey and marinate for 15 minutes.
  2. Thread the chicken, pineapple, pepper, and onion onto skewers.
  3. Grill over medium-high heat for 12 to 15 minutes, turning occasionally.
  4. Brush with extra sauce in the last few minutes until charred and cooked through.
  5. Let rest a couple of minutes before serving.

Notes

Soak wooden skewers in water first so they don't burn on the grill.

7) Tropical Fruit Skewers

colorful tropical fruit skewers arranged on a white platter, in a wide horizontal shot, pineapple, mango, kiwi, and strawberries glistening, on a bright outdoor table, vivid natural light, shallow depth of field, landscape orientation

A colorful variety of fresh fruit that can also be used as edible party decoration.

colorful tropical fruit skewers arranged on a white platter, in a wide horizontal shot, pineapple, mango, kiwi, and strawberries glistening, on a bright outdoor table, vivid natural light, shallow depth of field, landscape orientation

Tropical Fruit Skewers

Colorful skewers with pineapple, mango, kiwi, and mixed berries.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 8 skewers
Ingredients Method Notes

Ingredients
  

  • 2 cups pineapple chunks
  • 1 mango cubed
  • 2 kiwis sliced
  • 1 cup strawberries halved
  • 1 cup green grapes
  • 1 tbsp honey
  • 1 lime juiced

Method
 

  1. Thread the fruit onto skewers in a colorful repeating pattern.
  2. Whisk together the honey and lime juice.
  3. Arrange the skewers on a platter and drizzle with the honey-lime mixture.
  4. Serve chilled.

Notes

A sprinkle of toasted coconut over the top makes them extra tropical.

8) Lomi Lomi Salmon

lomi lomi salmon in a chilled bowl, in a wide horizontal shot, diced salmon with tomatoes and green onion, on a bed of ice, on a bamboo mat, cool natural light, shallow depth of field, landscape orientation

A traditional Hawaiian dish that tastes like salmon salsa and will have you wanting to eat it by the spoonful.

lomi lomi salmon in a chilled bowl, in a wide horizontal shot, diced salmon with tomatoes and green onion, on a bed of ice, on a bamboo mat, cool natural light, shallow depth of field, landscape orientation

Lomi Lomi Salmon

Diced salmon with salt is mixed with tomatoes and sweet onions.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 1/2 lb cured or smoked salmon diced
  • 3 tomatoes diced
  • 1/2 sweet onion finely diced
  • 3 green onions sliced
  • ice cubes a few
  • salt to taste

Method
 

  1. Dice the salmon, tomatoes, and onions into small, even pieces.
  2. Combine everything in a bowl and toss gently.
  3. Add a few ice cubes and a pinch of salt, then chill for 10 minutes.
  4. Remove the ice and serve cold, scooped onto crackers or eaten on its own.

Notes

Traditionally served very cold, so keep it on ice at the party.

9) Sweet and Spicy Tofu Bites

crispy glazed tofu bites in a bowl with toothpicks, in a wide horizontal shot, sticky sweet chili glaze and sesame seeds, on a wooden board, natural light, shallow depth of field, landscape orientation

These crispy little cubes have a stick glaze that even people who dislike tofu like!

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crispy glazed tofu bites in a bowl with toothpicks, in a wide horizontal shot, sticky sweet chili glaze and sesame seeds, on a wooden board, natural light, shallow depth of field, landscape orientation

Sweet and Spicy Tofu Bites

Baked tofu with a crunchy coating and a sweet chili and soy glaze.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 1 block firm tofu cubed
  • 2 tbsp cornstarch
  • 3 tbsp sweet chili sauce
  • 1 tbsp soy sauce
  • 1 tbsp oil
  • 1 tsp sesame seeds

Method
 

  1. Press the tofu to remove excess water, then cube it.
  2. Toss the cubes with cornstarch and oil and spread on a baking sheet.
  3. Bake at 425 degrees F for 25 minutes, flipping halfway, until crispy.
  4. Toss the hot tofu in the sweet chili and soy sauce.
  5. Sprinkle with sesame seeds and serve with toothpicks.

Notes

Pressing the tofu well is the secret to truly crispy bites.

10) Banana Leaf Wrapped Pork

banana leaf wrapped pork bundles, one opened to show tender shredded pork, in a wide horizontal shot, on a rustic wooden platter with twine, warm natural light, shallow depth of field, landscape orientation

Tender, smoky pork bundles evoke the sensations of a true island feast.

banana leaf wrapped pork bundles, one opened to show tender shredded pork, in a wide horizontal shot, on a rustic wooden platter with twine, warm natural light, shallow depth of field, landscape orientation

Banana Leaf Wrapped Pork

Pork that is seasoned and steamed in aromatic banana leaves which renders it fall-apart tender.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 2 lb pork shoulder cubed
  • 2 tbsp Hawaiian sea salt
  • 1 tbsp liquid smoke
  • 4 banana leaves cut into squares
  • 2 cloves garlic minced
  • 1 tbsp oil

Method
 

  1. Rub the pork with sea salt, garlic, and liquid smoke.
  2. Place portions of pork onto banana leaf squares and wrap into tidy bundles.
  3. Tie each bundle with kitchen twine.
  4. Steam or bake at 300 degrees F for about 90 minutes until very tender.
  5. Unwrap, shred slightly, and serve warm.

Notes

The banana leaves add aroma but aren't eaten, so unwrap before serving.

11) Grilled Pineapple Rings

grilled pineapple rings with char marks on a platter, in a wide horizontal shot, glossy honey glaze and a sprinkle of cinnamon, on an outdoor wooden table, warm natural light, shallow depth of field, landscape orientation

Caramelized, smoky and sweet enough to feel like dessert.

grilled pineapple rings with char marks on a platter, in a wide horizontal shot, glossy honey glaze and a sprinkle of cinnamon, on an outdoor wooden table, warm natural light, shallow depth of field, landscape orientation

Grilled Pineapple Rings

Grilled pineapple rings with a honey and cinnamon glaze.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 1 pineapple cut into rings
  • 2 tbsp honey
  • 1 tbsp melted butter
  • 1/2 tsp cinnamon
  • pinch sea salt

Method
 

  1. Whisk together the honey, melted butter, and cinnamon.
  2. Brush both sides of each pineapple ring with the glaze.
  3. Grill over medium-high heat for 3 to 4 minutes per side until charred.
  4. Sprinkle with a tiny pinch of sea salt and serve warm.

Notes

A scoop of vanilla ice cream turns leftovers into instant dessert.

12) Hawaiian Sliders with Kimchi

Hawaiian sliders with pork and kimchi pulled apart slightly, in a wide horizontal shot, glossy buttered tops with sesame seeds, on a wooden board, warm natural light, shallow depth of field, landscape orientation

Soft sweet rolls mixed with tangy kimchi create a great flavor explosion.

Hawaiian sliders with pork and kimchi pulled apart slightly, in a wide horizontal shot, glossy buttered tops with sesame seeds, on a wooden board, warm natural light, shallow depth of field, landscape orientation

Hawaiian Sliders with Kimchi

Mini sweet rolls with savory pork and tangy kimchi.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 sliders
Ingredients Method Notes

Ingredients
  

  • 12 Hawaiian sweet rolls
  • 2 cups cooked pulled pork
  • 1 cup kimchi chopped
  • 6 slices Swiss cheese
  • 2 tbsp melted butter
  • 1 tsp sesame seeds

Method
 

  1. Slice the rolls in half and place the bottoms in a baking dish.
  2. Layer on the pulled pork, cheese, and chopped kimchi.
  3. Add the roll tops, brush with melted butter, and sprinkle with sesame seeds.
  4. Bake at 350 degrees F for 10 minutes until the cheese melts.
  5. Slice into individual sliders and serve warm.

Notes

Drain the kimchi well so the rolls don't get soggy.

13) Luau Pulled Pork Nachos

loaded luau pulled pork nachos on a sheet pan, in a wide horizontal shot, melted cheese, pineapple, and green onion with barbecue drizzle, on an outdoor table, warm natural light, shallow depth of field, landscape orientation

Basically the life of the party, it's a shareable loaded pile.

loaded luau pulled pork nachos on a sheet pan, in a wide horizontal shot, melted cheese, pineapple, and green onion with barbecue drizzle, on an outdoor table, warm natural light, shallow depth of field, landscape orientation

Luau Pulled Pork Nachos

Crispy chips with kalua pork, cheese, and pineapple.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

  • 1 bag tortilla chips
  • 2 cups cooked pulled pork
  • 2 cups shredded cheese
  • 1 cup pineapple tidbits
  • 1/4 cup barbecue sauce
  • 2 green onions sliced

Method
 

  1. Spread the tortilla chips on a large baking sheet.
  2. Top with pulled pork, cheese, and pineapple tidbits.
  3. Bake at 400 degrees F for 8 to 10 minutes until the cheese melts.
  4. Drizzle with barbecue sauce and scatter green onions over the top.
  5. Serve hot, right off the sheet.

Notes

A drizzle of sriracha mayo takes these over the top.

14) Macadamia Nut Hummus

creamy macadamia nut hummus in a bowl drizzled with olive oil, in a wide horizontal shot, surrounded by pita wedges and colorful veggies, on a bright table, natural light, shallow depth of field, landscape orientation

This is a buttery island inspired twist on hummus that is meant for dipping with veggies and pita!

creamy macadamia nut hummus in a bowl drizzled with olive oil, in a wide horizontal shot, surrounded by pita wedges and colorful veggies, on a bright table, natural light, shallow depth of field, landscape orientation

Macadamia Nut Hummus

Hummus made with chickpeas and blended with toasted macadamia nuts.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

  • 1 can chickpeas drained
  • 1/2 cup macadamia nuts toasted
  • 3 tbsp olive oil
  • 2 tbsp lemon juice
  • 1 clove garlic
  • salt to taste

Method
 

  1. Add the chickpeas, macadamia nuts, garlic, and lemon juice to a food processor.
  2. Blend while drizzling in the olive oil until smooth.
  3. Add a splash of water if it's too thick and season with salt.
  4. Spoon into a bowl, drizzle with oil, and serve with pita and veggies.

Notes

Toasting the macadamias first deepens their buttery flavor.

15) Maui Onion Dip

creamy Maui onion dip in a bowl topped with caramelized onion, in a wide horizontal shot, surrounded by kettle chips, on a wooden serving board, natural light, shallow depth of field, landscape orientation

Sweet, savory, and is sure to make your chips fly to the dip!

creamy Maui onion dip in a bowl topped with caramelized onion, in a wide horizontal shot, surrounded by kettle chips, on a wooden serving board, natural light, shallow depth of field, landscape orientation

Maui Onion Dip

This dip features creamy caramelized Maui onions.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

  • 2 sweet onions diced
  • 1 cup sour cream
  • 1/2 cup mayonnaise
  • 1 tbsp butter
  • 1 tsp garlic powder
  • salt and pepper to taste

Method
 

  1. Cook the diced onions in butter over low heat for 15 to 20 minutes until caramelized.
  2. Let the onions cool slightly.
  3. Stir together the sour cream, mayonnaise, and garlic powder.
  4. Fold in the caramelized onions and season with salt and pepper.
  5. Chill for 15 minutes and serve with chips or veggies.

Notes

Make this a day ahead so the flavors really develop.

16) Coconut Curry Deviled Eggs

coconut curry deviled eggs arranged on a platter, in a wide horizontal shot, golden curry filling topped with toasted coconut, on a banana leaf, soft natural light, shallow depth of field, landscape orientation

Classic deviled eggs have taken a vacation to a sunny tropical destination.

coconut curry deviled eggs arranged on a platter, in a wide horizontal shot, golden curry filling topped with toasted coconut, on a banana leaf, soft natural light, shallow depth of field, landscape orientation

Coconut Curry Deviled Eggs

Deviled eggs featuring a rich, coconut and curry-spice-infused filling.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 6 eggs
  • 3 tbsp mayonnaise
  • 1 tbsp coconut cream
  • 1 tsp curry powder
  • 1 tsp lime juice
  • 1 tbsp toasted coconut

Method
 

  1. Hard-boil the eggs, then cool, peel, and halve them.
  2. Scoop the yolks into a bowl and mash with mayonnaise, coconut cream, curry powder, and lime juice.
  3. Spoon or pipe the filling back into the egg whites.
  4. Top each with a sprinkle of toasted coconut.
  5. Chill until ready to serve.

Notes

A dusting of extra curry powder on top makes them look gorgeous.

17) Huli Huli Chicken Wings

sticky huli huli chicken wings piled on a platter, in a wide horizontal shot, glossy caramelized glaze, garnished with green onion, on an outdoor table, warm natural light, shallow depth of field, landscape orientation

These sticky, sweet-and-savory wings disappear quicker than you can refill the platter.

sticky huli huli chicken wings piled on a platter, in a wide horizontal shot, glossy caramelized glaze, garnished with green onion, on an outdoor table, warm natural light, shallow depth of field, landscape orientation

Huli Huli Chicken Wings

Chicken wings glazed in a huli huli sauce with pineapple and soy.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 2 lb chicken wings
  • 1/2 cup pineapple juice
  • 1/3 cup soy sauce
  • 1/4 cup ketchup
  • 3 tbsp brown sugar
  • 1 tbsp grated ginger

Method
 

  1. Whisk together the pineapple juice, soy sauce, ketchup, brown sugar, and ginger.
  2. Bake the wings at 425 degrees F for 25 minutes.
  3. Simmer the sauce in a saucepan until slightly thickened.
  4. Brush the wings generously with sauce and bake 10 more minutes until sticky.
  5. Toss in any remaining sauce and serve.

Notes

Broil for the last couple minutes for extra caramelized edges.

18) Pineapple Bacon Bites

bacon-wrapped pineapple bites on toothpicks, in a wide horizontal shot, caramelized bacon and golden pineapple, arranged on a slate board, warm natural light, shallow depth of field, landscape orientation

These bite-sized snacks are dangerously addictive with their combination of salt, sweetness, and smokiness!

bacon-wrapped pineapple bites on toothpicks, in a wide horizontal shot, caramelized bacon and golden pineapple, arranged on a slate board, warm natural light, shallow depth of field, landscape orientation

Pineapple Bacon Bites

Bacon-wrapped pineapple bites are baked till the bacon is crisp and the pineapple is caramelized.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 1 pineapple cut in chunks
  • 1 lb bacon halved
  • 3 tbsp brown sugar
  • 1/2 tsp chili powder
  • toothpicks

Method
 

  1. Preheat the oven to 400 degrees F and line a baking sheet.
  2. Wrap each pineapple chunk in a half slice of bacon and secure with a toothpick.
  3. Mix the brown sugar and chili powder, then sprinkle over the wrapped bites.
  4. Bake for 22 to 25 minutes until the bacon is crisp and caramelized.
  5. Let cool slightly and serve warm.

Notes

Set them on a wire rack over the sheet so the bacon crisps all around.

19) Papaya with Lime and Tajin

fresh papaya spears dusted with red Tajin and lime, in a wide horizontal shot, vibrant orange fruit on a white platter with lime wedges, on a sunny table, vivid natural light, shallow depth of field, landscape orientation

This is the quickest bite that is delicious and refreshing! It takes literally two minutes.

fresh papaya spears dusted with red Tajin and lime, in a wide horizontal shot, vibrant orange fruit on a white platter with lime wedges, on a sunny table, vivid natural light, shallow depth of field, landscape orientation

Papaya with Lime and Tajin

Fresh papaya spears enhanced with lime juice and a hint of Tajin.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 1 ripe papaya cut into spears
  • 1 lime cut in wedges
  • 1 tbsp Tajin seasoning
  • pinch sea salt

Method
 

  1. Peel and slice the papaya into long spears.
  2. Arrange the spears on a platter.
  3. Squeeze fresh lime juice over the top.
  4. Dust with Tajin and a pinch of sea salt, then serve chilled.

Notes

Choose a papaya that yields slightly to the touch for the best sweetness.

20) Kalua Pork Spring Rolls

crispy kalua pork spring rolls stacked on a platter, in a wide horizontal shot, golden crunchy wrappers with a bowl of dipping sauce, on a bamboo mat, natural light, shallow depth of field, landscape orientation

A crunchy takeout and island fusion mashup!

crispy kalua pork spring rolls stacked on a platter, in a wide horizontal shot, golden crunchy wrappers with a bowl of dipping sauce, on a bamboo mat, natural light, shallow depth of field, landscape orientation

Kalua Pork Spring Rolls

Crispy spring rolls stuffed with smoky Kaluah pork and cabbage.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 6 rolls
Ingredients Method Notes

Ingredients
  

  • 2 cups kalua pork shredded
  • 2 cups shredded cabbage
  • 1 carrot shredded
  • 12 spring roll wrappers
  • 2 tbsp soy sauce
  • oil for frying

Method
 

  1. Toss the kalua pork with cabbage, carrot, and soy sauce.
  2. Place a scoop of filling on each wrapper, fold in the sides, and roll up tightly.
  3. Seal the edges with a dab of water.
  4. Fry in hot oil for 3 to 4 minutes until golden and crisp.
  5. Drain on paper towels and serve with dipping sauce.

Notes

Bake or air-fry at 400 degrees F for a lighter version.
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