looking for traditional hawain recipes for a fundraiser

specifically we are looking for some side dishes (have found some great deserts!)  we are going to roast a pig

anyone help?

we need to feed about a 100 people in Ontario (so no fresh pineapple for us) in April

thanks in advance

You can't get a plate lunch in Hawaii without a helping of macaroni-potato salad. I love this recipe I got in Hawaii.

Joan

Hawaiian Macaroni and Potato Salad

Ingredients

• 12 ounces elbow macaroni  
• 1 cup mayonnaise
• 1 -1 1/2 large onions (preferably sweet)
• 2 carrots ( shredded)
• 3 potatoes ( small chunks)
• 4 -5 hard-boiled eggs
• 1 teaspoon celery seeds or 1 teaspoon celery salt
• pepper
• 1 tablespoon soy sauce
• 1 cup frozen peas
• 1 ounce black olives, sliced (opt.)

Directions

Boil the macaroni, potatoes, and eggs separately

Drain when cooked through; cool.

In a large bowl, put macaroni and cubed potatoes and add mayo to consistency you like.

Thinly slice the onion.

Shred the carrots and add both to bowl.

Slice hard boiled eggs and add to bowl.

You can use celery (thinly sliced) or the celery seed for a milder celery taste - add to mixture.

Add the soy sauce and pepper to taste and mix well.

Add the peas and mix gently.

Top with black olives, if desired

You may need to add more mayo and/or soy the next day – it’s always better the next day.

Enjoy and Aloha.

I searched this link below...many more pages of recipes!!!

http://www.recipesource.com/admin/search-results.html?domains=www.recipesource.com&q=Hawaiian&sitesearch=www.recipesource.com&client=pub-0966610012425096&forid=1&ie=ISO-8859-1&oe=ISO-8859-1&flav=0000&sig=o6Li5ILd7o5DUmd1&cof=GALT%3A%23008000%3BGL%3A1%3BDIV%3A%23336699%3BVLC%3A663399%3BAH%3Acenter%3BBGC%3AFFFFFF%3BLBGC%3A336699%3BALC%3A0000FF%3BLC%3A0000FF%3BT%3A000000%3BGFNT%3A0000FF%3BGIMP%3A0000FF%3BLH%3A87%3BLW%3A100%3BL%3Ahttp%3A%2F%2Fwww.recipesource.com%2Fimages%2Flogo1.gif%3BS%3Ahttp%3A%2F%2Fwww.recipesource.com%2F%3BLP%3A1%3BFORID%3A11&hl=en#1307

 Hawaian Glazed Chicken

Recipe By     : My files
Serving Size  : 5    Preparation Time :0:00
Categories    : ****                             Chinese
                 Oriental

   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
    1      large         chicken
    3      tablespoons   soy sauce
    5      tablespoons   honey
    2      tablespoons   brown sugar
    2      cloves        garlic -- minced
      1/2  cup           chicken broth
                         sesame seeds

Comine all but chicken and seeds.  Brush chicken with the mixture.  Bake breast
down 1 hour at 350F.  Turn and baste.  Bake 1/2 hour
at 375F.  Brush with sauce or honey.  Sprinkle with seeds.  Bake another few
minutes till seeds are browned.

Skim fat from drippings, and thicken with cornstarch, if desired.

 Saimine - “Hawaiian”

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Top Ramen

   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
    1      Pkg.          per person Top Ramen noodles (natural
                         spice or
                         regular)
                         round steak or cube steak -- cut into strips
                         3/4-inch wide
                          -- (approximately)
    3      Tbsp.         salad oil with fresh
                         garlic and ginger
                         green onion -- chopped (include
                         green tops)
    6                    or more eggs -- scrambled
    3      Tbsp.         soy sauce
    1      Tbsp.         sugar

Fry steak in salad oil mixture until done. Cook Top
Ramen noodles as directed on package. Scramble eggs in soy
sauce and sugar; crumble. Put noodles in bowl with broth.
Add on top steak, then eggs and onions. Sprinkle soy sauce to
season, if desired.

 HAWAIIAN CHICKEN SALAD

Recipe By     :
Serving Size  : 6    Preparation Time :0:00
Categories    : Salads                           Main Dish

   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
    3                    Whole chicken breasts -- skinned and boned
    1 1/2  cups          Sour cream
      1/2  cup           Chutney -- finely chopped
    1      teaspoon      Curry powder (more to taste)
      1/4  teaspoon      Ground ginger
      1/4  cup           Toasted shredded coconut
    3                    Cantaloupes -- -=OR=-
                         honeydew melons-=OR=- -- Large papayas
    4      cups          Shredded lettuce (optional)

Place chicken on steamer rack over 1 cup boiling water. Cover and steam 15
minutes or until cooked through, but still moist. Dice or shred meat.
Combine sour cream, chutney, curry powder and ginger until mixed. Mix
dressing with chicken and coconut. Chill. Cut cantaloupes, honeydew melons
or papayas in halves, remove seeds and fill cavities with chicken salad.
Or, spoon chicken salad on shredded lettuce and garnish with slices of
fruit.

Hawaiian SPAM PIzza
  Categories: Pizza
       Yield: 6 servings
 
       1 cn Refrigerated all-ready
            -pizza crust
       1 pk Sliced Provolone cheese (6oz)
       1 cn SPAM Luncheon Meat, cut in
            -thin squares (12 oz)
       1 cn Chunk pineapple, drained
     1/2 c  Thinly sliced red onion
     1/2 c  Chopped green pepper
 
   Heat oven to 425'F. Grease 12″ pizza pan or 13x9″ baking pan. Unroll
   dough; press in prepared pan. Top with cheese. Arrange remaining
   ingredients over cheese. Bake 25-30 minutes or until crust is deep
   golden brown. Serves 6.

 HAWAIIAN GRILLED FISH SALAD WITH PINEAPPLE

Recipe By     :
Serving Size  : 6    Preparation Time :0:00
Categories    : Salads                           Fish

   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
    6                    Firm fish steaks or fillets
                         - salmon, halibut, swordfish
                         - tuna, mahimahi, amberjack
                         - or opah
                         - about 6 ounces each
    2       ts           + 1 tb oil -- divided
    4       ts           Lemon juice -- divided
    4       ts           Minced fresh ginger -- divided
    1                    Medium yellow bell pepper
                         - diced
    1                    Small sweet onion
                         - or red onion
                         - finely chopped
    2       cn           Crushed pineapple in juice
                         - 8 ounce cans
      1/2   c            Golden raisins
      1/4   ts           Cayenne pepper
    3       c            Torn fresh spinach
    3       c            Torn fresh romaine

      Rinse fish in cool water and pat dry.  Combine 2
   teaspoons oil, 2 tablespoons lemon juice and 1
   teaspoon ginger and coat both sides of fish.
   (Refrigerate for up to an hour.)  To prepare Pineapple
   Salsa, heat remaining oil in a medium skillet.  Add
   yellow pepper and onion and saute until soft. about 4
   minutes.  Add crushed pineapple, raisins, cayenne and
   remaining lemon juice and ginger;  saute until
   pineapple is warm, about 4 minutes longer.  (Salsa can
   be made ahead up to 24 hours; but bring to room
   temperature before using.)  Grill fish 4 to 5 inches
   from hot coals, turning once, until fish is barely
   opaque in the center, and just begins to flake when
   tested with a fork about 2 minutes per side for
   3/4-inch thick fish steaks.  Divide spinach and
   romaine among six plates and place a grilled fish
   steak on each.  Top with pineapple salsa as a
   dressing. Yield: 6 servings.

 Hawaiian Shrimp

Recipe By     : Valery, Phillips, Spring,TX (from Friendly Exchange)
Serving Size  : 16   Preparation Time :0:00
Categories    : Barbeque                         Low Fat
                 Seafood

   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
    2      lbs           fresh shrimp -- peeled & deveined
   40      ounces        pineapple chunks in juice -- canned
      1/2  lb            bacon slices -- cut in  2″ pieces
    2                    red peppers -- cut in 1″ pieces
      1/2  lb            mushroom caps
    1      pint          cherry tomatoes
    8      ounces        sweet and sour sauce
   16                    skewers

Drain pineapple, reserving juice. Combine vegetable with shrimp on skewers
and place in shallow pan. Mix sweet-and-sour sauce with reserved pineapple
juice and pour over kabobs. Grill or broil kabobs for 3 to 4 minutes on each
side or until cooked. Baste often with sauce.

HOT SEAFOOD AND POTATO SALAD

Recipe By     : The Electric Kitchen; Hawaiian Electric Co., Inc.
Serving Size  : 6    Preparation Time :
Categories    : Salads and Dressings

   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
    1      cup           mayonnaise
    1                    egg -- slightly beaten
   10 3/4  ounces        canned cream of celery soup
                         Pepper -- to taste
      1/4  cup           onion -- chopped
    8                    water chestnuts -- chopped
    1      cup           crab meat -- flaked
    1      cup           cooked shrimp -- chopped
    1      pound         potatoes -- cooked & diced
      1/2  cup           bread or cracker crumbs
    1      tablespoon    butter -- or margarine,
                         -- melted

Preheat electric oven to 350ø F.  In a large bowl, combine mayonnaise, egg,
soup, pepper, onions, and water chestnuts.  Gently mix in crab, shrimp, and
potatoes.  Put into a 8 x 8-inch baking pan.  Combine bread crumbs and butter.
Sprinkle over seafood mixture.  Bake for 30 minutes.  Serve hot