Waikiki Hooker Recipes

Steps:

• Mix thoroughly beef, crumbs, onion, egg, salt, ginger and milk.
• Shape mixture by rounded tablespoonfuls into balls.
• Melt shortening in large skillet; brown and cook meatballs.
• Remove meatballs; keep warm.
• Pour fat from skillet.
• Mix cornstarch and sugar.
• Stir in reserved pineapple syrup, vinegar and soy sauce until smooth.
• Pour into skillet; cook over medium heat, stirring constantly, until mixture thickens and boils.
• Boil and stir 1 minute.
• Add meatballs, pineapple tidbits and green pepper; heat through.

Steps:

• Fill a cocktail shaker with ice, add all ingredients, and shake well. Strain into a highball glass and garnish with a maraschino cherry.

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Thoroughly mix the ground beef, bread crumbs, onion, milk, egg, and salt together in a bowl. Roll the mixture into balls and arrange onto a baking sheet.
• Bake in the preheated oven until the meatballs are browned on the bottom, about 25 minutes. Transfer to a slow cooker.
• Stir the cornstarch and brown sugar together in the bottom of a saucepan and place over low heat. Add the reserved pineapple juice and vinegar; stir until smooth. Bring the mixture to a boil for 1 full minute before removing from heat; pour over the meatballs in the slow cooker.
• Add the pineapple chunks and green bell pepper to the slow cooker.
• Cook the mixture in the slow cooker on Low until the flavors are thoroughly combined, 3 to 4 hours.

Steps:

• mix fruit juices.
• stir in the wine then the vodka.
• slip in the banana whole ;-).
• enjoy!
• a word of warning, this punch is delicious but potent!

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 2-quart saucepan, heat 3 cups of the broth to boiling over high heat. Add rice; reduce heat to medium-low. Cover; simmer about 20 minutes or until liquid is absorbed.
• Meanwhile, drain pineapple juice into 2-cup measuring cup; add remaining 1/2 cup broth to make 1 1/4 cups. In another 2-quart saucepan, mix pineapple liquid, sugar, cornstarch, gingerroot, vinegar and soy sauce. Heat to boiling over high heat. Cook about 2 minutes, stirring constantly. Remove from heat. Stir in bell peppers and pineapple.
• Cut chicken into 2 1/2x1-inch strips. Spread rice in baking dish; arrange chicken strips over rice. Pour pineapple mixture over chicken and rice.
• Cover dish with foil. Bake about 45 minutes or until chicken is no longer pink in center and mixture is bubbly.

Steps:

• Wash chicken, pat dry with paper towels. Coat chicken with flour.
• Heat oil in large skillet. Add chicken, a few pieces at a time, and brown on all sides. Remove as browned to shallow roasting pan, arranging pieces skin side up. Sprinkle with salt and pepper.
• Preheat oven to 350°F.
• Make sauce: Drain pineapple, pouring syrup into 2-cup measure. Add water to make 1 1/4 cups. In Medium saucepan, combine sugar, cornstarch, pineapple syrup, vinegar, soy sauce, ginger, and bouillon cube; bring to boiling, stirring constantly. Boil 2 minutes. Pour over chicken.
• Bake, uncovered, 30 minutes. Add pineapple slices and green pepper; bake 30 minutes longer or until chicken is tender. Serve with fluffy white rice.

Steps:

• Pack 12-oz. glass with cracked ice.
• Add the lime juice, then the Southern Comfort.
• Fill the glass with pineapple juice and stir.

Steps:

• Heat oven to 350*.
• Coat chicken with flour.
• Heat oil in large frying pan and brown chicken on all sides.
• Remove to a shallow roasting pan.
• Arrange pieces skin side up.
• Sprinkle with salt and pepper.
• Prepare sauce: Drain pineapple syrup into a 2 cup measuring cup.
• Add water to make 1 1/4 cups.
• Mix in cornstarch to dissolve.
• In medium saucepan combine sugar, syrup with cornstarch, vinegar, soysauce, ginger and bouillon cube.
• Bring to a boil for 2 minutes.
• Pour over chicken.
• Bake uncovered for 30 minutes.
• Add pineapple slices and peppers.
• Bake 30 minutes more.
• Serve with rice and enjoy!

Steps:

• Preheat oven to 400°F and spray a 9x13 baking pan or dish with cooking spray.
• Set aside.
• Trim any visible fat from chicken breasts and dry thoroughly with paper towels.
• Coat chicken with flour, shaking off any excess.
• Place chicken in prepared dish and place in oven while preparing sauce.
• Drain juice from pineapple into a medium saucepan and set pineapple chunks aside.
• Add the vinegar, sugar, soy sauce, ginger, and bouillon cube to saucepan.
• Combine cornstarch and water and blend until smooth.
• Add to saucepan and bring to boil over medium-high heat, whisking slowly to dissolve sugar.
• Boil for two minutes, whisking vigorously.
• The sauce should thicken and turn clear after boiling for about 1 minute or so.
• Pour sauce over chicken and lower oven temperature to 350°F.
• Bake for 20 minutes.
• Meanwhile, remove stem and seeds from green pepper and remove white veins.
• Slice into rings and set aside.
• Distribute pineapple chunks and pepper rings evenly over chicken and bake 20 more minutes.
• To serve, place about 2/3 cup rice on plate and top with a chicken breast.
• Top with plenty of the pineapple and pepper rings and drizzle a generous amount of the sauce over all.
• Serve at once.
• NOTE: Be sure to use Heinz apple cider vinegar, not a store brand in the sauce.
• Using any other brand will make the sauce foam up and boil over in addition to having a poor flavor.