Inspired by a trip to Hawaii, these delicious, crispy golden shrimp have a nutty flavor, with a slight hint of coconut. The Honey Mustard Sauce is their perfect complement OR serve with Chinese Sweet and Sour Sauce, Recipe #54625. Great for appetizers (use medium size shrimp) or a meal!
Funny how adding pineapple to any dish makes it “Hawaiian” but hey, that’s the name it had when I got it. A really nice twist on fried rice.
This rice has a mild coconut flavor. I served it with Macadamia Nut Chicken Breasts #30291 and a Thai red curry sauce. It was a perfect combination.
So easy to make! This glaze also works on other fish like halibut. The recipe is from Gourmet Magazine (Oct. 05).
This is the Hawaiian version of barbecued chicken with a Thai influence. The chicken is traditionally grilled. Huli huli means “turn turn” in Hawaiian and refers to turning the chicken on the grill.
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