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Glazed Macadamia Bananas
3 medium-size, ripe bananas, cut
crosswise in half
6 (10-inch) metal or bamboo skewers
1/3 C. bottled teriyaki baste and glaze with honey and pineapple
1/4 C. finely chopped macadamia nuts or toasted pecans
Thread one banana half lengthwise onto each skewer; brush bananas generously
with teriyaki baste and glaze with honey and pineapple. Grill or broil bananas 2
to 3 minutes, or until slightly browned and bubbly, turning over once and
brushing with remaining baste and glaze. Lightly roll bananas in nuts. Serve
warm.
Makes 6 servings.
*Soak bamboo skewers in water about 30 minutes to prevent burning. |
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Polynesian Chicken Pupus
1 1/2 pounds boneless, skinless chicken breast halves
18 (10-inch) bamboo skewers*
1/2 C. bottled teriyaki baste and glaze with honey and pineapple
2 t. minced fresh ginger root
1 1/2 t. Oriental sesame oil
1 clove garlic, pressed
2 T. sesame seed, toasted
Remove fillet from each chicken breast half. Holding knife at slight angle, cut
remaining chicken pieces and fillets lengthwise into 1/2 inch thick strips,
about 1 inch wide. Thread chicken onto skewers, keeping meat as flat a possible.
Combine teriyaki baste and glaze with honey and pineapple, ginger, sesame oil
and garlic; brush on both sides of skewers.
Grill skewers 4 to 5 inches from hot coals, 8 to 10 minutes or until chicken is
no longer pink in center, turning skewers over once and brushing with remaining
glaze. (Or broil skewers 6 to 8 minutes, or until chicken is no longer pink in
center, turning over once and brushing with remaining glaze). Sprinkle both
sides of skewers thoroughly with sesame seed. Makes 6 appetizer servings.
*Soak bamboo skewers in water 30 minutes to prevent burning.
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