Hawaiian Recipes-Tilapia/Mango Salsa and Grilled Chicken Sliders

Here are some great EASY recipes for your
Hawaiian Luau Party!!

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Fruity Drinks

It was lots of fun making garnishes for the drinks with party picks and fruit!! I used orange slices, pineapple chunks, cherries, strawberries and kiwi chunks. Use your imagination and be creative. Of course we had to have those festive umbrellas! I had all the drink ingredients available and then made drink recipe cards for the guests to use to make their drinks. 

Click below for some recipes for:
fruity non-alcoholic drinks

Tilapia with Mango Salsa

Euchre Tournament1/3 cup extra-virgin olive oil
1 tablespoon lemon juice
1 tablespoon minced fresh parsley
1 clove garlic, minced
1 teaspoon dried basil
1 teaspoon ground black pepper
1/2 teaspoon salt
3 (6 ounce) tilapia fillets

1 large ripe mango, peeled, pitted and diced
1 large ripe avocado, peeled, pitted and diced
2 tablespoons minced red onion
1 tablespoon chopped fresh cilantro
2 tablespoons lime juice
1 tablespoon lemon juice

1. Whisk together the extra-virgin olive oil, 1 tablespoon lemon juice, parsley, garlic, basil, 1 teaspoon pepper, and 1/2 teaspoon salt in a bowl and pour into a resealable plastic bag. Add the tilapia fillets, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 1 hour. (I prefer overnight)

2. Prepare the mango salsa by combining the mango, avocado, red onion, and cilantro in a bowl. Add the lime juice and 1 tablespoon of lemon juice, and toss well. Season to taste with salt and pepper, and refrigerate until ready to serve.

3. Remove the tilapia from the marinade, and shake off excess. Discard the remaining marinade. Grill the fillets until the fish is no longer translucent in the center, and flakes easily with a fork, 3 to 4 minutes per side, depending on the thickness of the fillets. Or bake the tilapia uncovered at 425° for 10-15 minutes or until fish flakes easily with a fork.

Serve the tilapia topped with mango salsa.
(Optional) Another additional side I like to include is cooked rice mixed with some coconut. 

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Grilled Chicken Pineapple Sliders  

1 lemon, juiced
1 lime, juiced
1 tablespoon cider vinegar
 salt and black pepper to taste
3 skinless, boneless chicken breast halves - cut in half
6 pineapple rings
6 red onion slices
2 tablespoons teriyaki sauce
6 Hawaiian bread rolls - split and toasted
6 lettuce leaves - rinsed and dried

1. Whisk together the lemon juice, lime juice, cider vinegar, salt and pepper in a large glass or ceramic bowl. Add the chicken and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator for 1 hour. 

2. Preheat an outdoor grill for medium-high heat, and lightly oil the grate. 

3. Remove the chicken from the marinade, and shake off excess. Discard the remaining marinade. Grill the chicken for 5 to 7 minutes each side, or until juices run clear when chicken is pierced with a fork. Grill pineapple and red onion for 2 to 3 minutes per side, or until heated through and grill marks appear. 

4. Spread 1 teaspoon teriyaki sauce on the bottom half of a toasted roll; next add a lettuce leaf, a piece of chicken, a pineapple round, and an onion slice. Replace the top and repeat with the remaining rolls. 

(Optional) Top with a slice of cheese such as swiss or cheddar.

Images and recipes  from http://allrecipes.com

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