Hawaiian Salsa

Take your tastebuds on a trip to the islands with this tangy Hawaiian Salsa.

Sweet and savory, this tangy twist on salsa will have everyone on board saying Aloha!

Ingredients:
14.5 oz. canned diced tomatoes, drained
½ orange bell pepper, diced
½ purple onion, diced
1 jalapeño, seeded and diced
½ bunch cilantro, minced
½ Tbsp. garlic, minced
½ tsp. ground cumin
½ Tbsp. salt
2 Tbsp. lime juice
1 cup mango, diced
1 cup pineapple, diced
Tortilla chips

Directions:
Mix first 9 ingredients in a large bowl. Stir in mango and pineapple.

Chill and serve this salsa with tortilla chips.

By Lori Ross, Southern Boating July 2019

Still Hungry? Try these Haiwiian Treats!

Download the full Tiki Time Menu

Polynesian Meatballs

You can make short work of a filling appetizer with these Polynesian Meatballs.

Snag a bag of frozen meatballs before your next cruise and enjoy a taste of the ‘islands,’ no matter where you are! This recipe serves a crowd as an appetizer or 4-6 adults as an entree.

Ingredients:
1 cup ketchup
½ cup brown sugar
½ cup water
⅓ cup soy sauce
2 Tbsp. honey
2 Tbsp. vinegar
1 tsp. dry mustard
½ cup diced pineapple (canned is fine)
40 frozen or prepared bite-size meatballs
Toothpicks

Directions:
Mix ingredients (except meatballs) in a saucepan. Bring to a boil, reduce heat and simmer for 10 minutes. Stir in meatballs. Simmer until hot.

Serve Polynesian meatballs with toothpicks.

By Lori Ross, Southern Boating July 2019

Still Hungry? Try these Haiwiian Treats!

Download the full Tiki Time Menu

Tiki Noodles

These zesty Tiki Noodles are the perfect combination of sweet, salty, spicy, and crunchy!

The best thing about these tiki noodles? They taste even better on day two! So go ahead, enjoy them for lunch the next day as well.

Ingredients:

½ cup Asian sesame oil
½ cup soy sauce
3 Tbsp. rice or cider vinegar
¾ Tbsp. salt
1 Tbsp. hot chili oil
or 1 tsp. crushed red pepper
3 Tbsp. sugar
1 lb. linguine or rice noodles
½ red pepper, diced
¼ cup scallions
1 Tbsp. roasted sesame seeds (optional)
1 cup shredded cabbage (optional)

Directions:

Combine first 6 ingredients in a bowl. Cook pasta al dente. Drain pasta and stir in the sauce while the noodles are hot.

Cover and refrigerate overnight or until cooled. Toss noodles with peppers, scallions, sesame seeds, and cabbage.

Serve the Tiki Noodles at room temperature in small bowls with forks.

By Lori Ross, Southern Boating July 2019

Still Hungry? Try these Haiwiian Treats!

Download the full Tiki Time Menu

Polynesian Shrimp

This Polynesian Shrimp is quick and versatile.

Try this tasty twist on shrimp skewers. You’ll have the crew begging for more! If you’re in the mood for a similar style of cooking, try this Asian Fusion menu.

Ingredients:

½ cup soy sauce
½ cup pineapple juice
½ cup brown sugar
3 cloves garlic, minced
2 tsp. grated ginger or ½ tsp. ground ginger
1 Tbsp. rice vinegar or white vinegar
Dash of cayenne pepper
1 ½ lbs. large shrimp, deveined and shelled
2 sweet peppers, cut into chunks
1 pineapple, cored, skinned and cubed

Not a shrimp fan? The marinade in the Polynesian Shrimp recipe would work just as well on a neutral fish like cod or tilapia.

Directions:

Mix the first 7 ingredients in a saucepan and bring to a boil. Turn the heat off and let cool. Place cleaned shrimp in a large, shallow bowl and pour in half of the cooled marinade. Refrigerate for 2-5 hours. Reserve the remaining marinade for basting.

When ready to cook, heat grill to high, remove shrimp from marinade and make skewers (ideally metal) alternating shrimp, pepper and pineapple. Grill for 2-3 minutes on each side, basting with the reserved marinade.

Serve hot.

By Lori Ross, Southern Boating July 2019

Still Hungry? Try these Haiwiian Treats!

Download the full Tiki Time Menu

Hawaiian-Inspired Chicken Salad Bites

Chicken Salad Bites

Throw together a luau-inspired meal, featuring Chicken Salad Bites

These chicken salad bites come together very quickly and can feed a crowd as a light appetizer. Serve when the weather is warm.

Ingredients:
1 ½ cups chopped pineapple
5 cups diced cooked chicken
1 cup diced water chestnuts
1 cup diced celery
½ cup chopped scallions
½ cup sliced almonds
20-30 Tostitos Scoops (or lettuce or cabbage cups) for serving
1 cup canned Chinese fried crunchy noodles (if unavailable, use ½ cup more almonds)

Chicken Salad Bites Dressing:
¾ cup sour cream
¾ cup mayonnaise
¼ cup sweet chutney or marmalade
1 tsp. curry powder
1 tsp. each salt and pepper
2 Tbsp. lemon juice
Combine ingredients in a bowl; mix well.

Directions:
Combine first 6 ingredients in a bowl and set aside. Stir dressing into salad 1 hour before serving and refrigerate to blend flavors. When ready to serve, place a tablespoon of chicken salad on Scoops or lettuce or cabbage cups and sprinkle with Chinese noodles or almonds.

By Lori Ross, Southern Boating July 2019

Still Hungry? Try these Haiwiian Treats!

Download the full Tiki Time Menu