With a few trays of Luau party finger foods you'll have a real Hawaiian celebration going on. It's a great excuse to get your friends in some festive flowered shirts and drinking out of coconut shells with little umbrellas stuck in them.
Hawaiian-themed luau parties become more popular as the weather gets warm and people look for any excuse to put on light, brightly-colored clothes. No matter how large or small a party you are planning, Luau party finger foods will make it a fabulous affair.
Ideas for Luau Party Finger Foods
Luau parties tend to feature light, sweet, and colorful drinks. To compliment your guests' drinks, whether they are drinking a Lava Flow, a Blue Hawaiian, a Mai Tai or Hurricane, you should have a selection of luau party finger foods on hand.
Grilled pineapple is great on it's own or you can make extra and use it to top a burger. Serves 6.
- 1 large ripe pineapple
- 3 tablespoons of honey
- 1 tablespoon of fresh squeezed lemon juice
- ½ teaspoon of freshly ground pepper
- Cut the top and bottom off of the pineapple.
- Cut the skin off of the pineapple.
- Slice the pineapple in half and cut out the core from each side.
- Turn each half of the pineapple over so the flat side of the pineapple is on your cutting board.
- Slice each half in half again lengthwise so you now have four quarters.
- Slice each quarter into four pieces slicing the pineapple crosswise.
- Mix together the honey, lemon juice, and pepper.
- Brush the glaze on the pineapple slices.
- Get the coals of your grill good and hot.
- Rub your grill with oil so the pineapple slices do not stick to the grill.
- Grill the pineapple pieces about four minutes on each side.
- Be careful not to overcook the pineapple or it will become mushy.
Satay is not a native dish of Hawaii but is now found on just about every menu in Honolulu. In fact, many of the dishes that you are likely to find in Hawaii are strongly influenced by Asian cuisine. This recipe is good on its own or with some dipping sauce. Makes 24 skewers.
- 24 bamboo skewers soaked for at least one hour in water
- 1 pound of beef (tri-tip, brisket, or any steak that you like to use)
- 1 ½ inch thick piece of peeled ginger root, chopped fine or grated
- 4 cloves of garlic pressed
- ¼ cup of teriyaki sauce
- 3 tablespoons of vegetable oil
- 2 teaspoons of fresh coriander
- 2 tablespoons of rice wine vinegar
- 2 tablespoons of lemon zest
- 1 tablespoon of lemon juice
- ¼ teaspoon of crushed red pepper flakes
- 1 tablespoon of hoisin sauce
- Slice the beef, against the grain, into ¼ inch thick slices.
- Weave the beef strips onto the skewers.
- Mix together the ginger root, garlic, teriyaki sauce, vegetable oil, coriander, rice wine vinegar, lemon zest, lemon juice, crushed red pepper flakes, and hoisin sauce.
- Place the beef skewers into a 9x13 pan and pour the marinade over the beef skewers.
- Toss the beef skewers in the marinade to coat. Cover, and let rest for at least an hour in your refrigerator.
- Grill on a hot grill for 2-4 minutes on each side. They cook fast so watch them.
- 1 cup sugar
- ½ cup sake
- ½ cup soy sauce
- 1 ½ thinly sliced green onions
- 1 clove of garlic, minced
- ¾ teaspoon grated ginger
- Mix all the ingredients in a small saucepan.
- Place the saucepan over a medium high heat.
- Bring the mixture to a boil and then reduce to a simmer.
- Simmer the mixture until it has reduced to one cup.
- Let the dipping sauce cool before serving.
This dipping sauce goes great with beef satay as well as chicken satay.