You can add touches of Aloha to your holiday party with a fun Hawaii theme Christmas party wherever you are! Below are tips specific to adding a Hawaii theme to your luau including decorating tips, games, and recipes.
*Decorate your Christmas Tree and/or Buffet Table in garlands you make from silk flower leis and shells
*Decorate your Christmas Tree and/or Buffet Table in Hawaii themed Christmas ornaments
*Decorate your party location in garlands you make from silk flower or shell leis
*Create Christmas cookies and ornaments using Hawaiian themed cookie cutters
*Adorn your guests in flower or shell leis
*Have a Hawaiian Santa
*Play fun Hawaii theme Christmas Games
*Use Hawaiian Christmas cards for your party invitations
*Play Hawaiian Christmas music
- Hawaiian Themed Christmas Tree – Decorated in poinsetta
Spam was introduced to the islands during the U.S. Military occupation in World War II and has become a favored staple among locals. Today you can find Spam in many variations such as Spam Hot & Spicy, Spam with Cheese, and Spam with Bacon, just to name a few. We put together an easy Cheesy Spam Bake breakfast for you to try. We used Lite Spam to keep on the healthier side but feel free to experiment with other variations if you’d like.
Cheesy Spam Bake
- 5 Slices multigrain bread with seeds, cut into cubes
- Cooking Spray
- 1/2 Cup shredded cheese*
- 1/4 Cup green onions
- 3/4 Cup fat-free milk
- 1/4 Cup fat-free, lower sodium chicken broth
- 1 Teaspoon freshly ground pepper
- 1 Can Lite Spam
- 5 Large eggs
Preheat oven to 375°. Cover baking tray with foil. Place bread cubes on baking tray and coat with cooking spray. Bake for 10 minutes or until lightly toasted, turning once. Remove from oven and let cool. In small bowl lightly beat eggs. Combine bread, cheese, onions, milk, chicken broth, pepper, and spam in a large mixing bowl. Gently fold in eggs into bread mixture. Coat a medium baking dish with cooking spray and place mixture into dish. Sprinkle additional shredded cheese on top, if desired. Bake for 45 minutes or until lightly browned. Let stand 5 minutes and serve.
*We used a blend of cheddar and jack cheese but you may substitute with a cheese of your choice such as swiss or mozzarella.
By adding a teaspoon of sour cream to the top you can turn this recipe into breakfast for dinner.
Summer is right around the corner and we thought it would be a good time to make a nice healthy smoothie the whole family can enjoy. Mauna Lani Point villas and The Islands at Mauna Lani townhomes offer fully equipped kitchens that make it easy to enjoy fresh local produce. This smoothie we found on gohawaii.about.com uses ripe bananas and mangos – two of Hawaii’s abundant fruits. Enjoy!
- 1/4 cup apple juice or coconut milk (depending on personal choice)
Blend all ingredients together until smooth.
Serve in a tall glass.
One of Hawaii’s most beloved cold drinks is called POG. Visitors of all ages have fallen in love with this refreshing island treat. Some visitors are disappointed when they find that POG is really hard to find in the Mainland U.S. and when we came across this blog post “The Great HAWAII Magazine POG-Off!” on Hawaiimagazine.com with the recipe below submitted by Cheryl W., we knew some of you would like to make your own at home. Try this easy recipe for POG and bring refreshing island flavors to your home.
- 1 Cup Kern’s Guava Nectar
- 1 Cup Welch’s Passion Fruit Nectar
- 2/3 Cup of Minute Maid no-pulp orange juice.
Mix the above ingredients together in small pitcher. Chill and serve.
The Hawaiian Islands, surrounded by the deep blue Pacific, is privileged to have an abundance of fresh fish. One of Hawaii’s most popular appetizers or “pupus”, Ahi Poke Salad, consists of the choicest and freshest raw tuna.
You will find Ahi Poke Salad in markets and on restaurant menus but you can also make your own with a few simple ingredients.
- 4 Cups Ahi tuna fish, Sashimi grade, cubed
- 1 Cup Aloha Shoyu or a low sodium Soy Sauce
- 4 Cloves fresh garlic, chopped
- 1 Maui onion sliced into slivers
- 1 Bundle green onions (scallions), chopped
- 2 Tablespoons Sesame Oil (Asian/Oriental type, color will be brown)
- Hawaiian salt and pepper to taste (optional)
Cut Ahi into cubes and place in medium size bowl. Add Shoyu. Add chopped garlic, Maui onion, and green onion to mix. Add sesame oil. Mix well and serve chilled.
*You may also add a handful of chopped Ogo or Limu Kohu, which can be found at Foodland markets in Hawaii.
Hawaii’s version of barbecue chicken is made with a Huli Huli sauce. Enjoy this easy recipe from About.com for Huli Huli Chicken at the newly renovated pool pavilion and entertainment center at the Mauna Lani Point. Bon Appetit!
- 4-5 lbs chicken pieces
- 1/3 cup ketchup
- 1/3 cup soy sauce
- 1/2 cup brown sugar
- 3 tablespoons sherry
- 1 piece ginger root, crushed
- 1 clove garlic, crushed
Combine ketchup, soy sauce, brown sugar, sherry, ginger root, and garlic. Stir well. Place chicken, skin side up, on the rack of broiler pan about 6 inches from the heat or preferably on an outdoor grill. Baste the chicken frequently and continue broiling or grilling for about 10 minutes on each side or until chicken appears done.
One of the most popular tropical drinks on the islands is the Lava Flow. Just by looking at the ingredients it’s not hard to see why. If you like Pina Coladas you may enjoy the twist of the addition of strawberries. Try this recipe we found on Hawaiianrecipes.org in the luxury of your gourmet kitchen and enjoy on your private lanai. Should you decide to quench your thirst poolside be sure to serve in plastic cups. Enjoy!
- 1 oz. Light rum
- 1 oz. Malibu® coconut rum
- 2 oz. Fresh or frozen strawberries
- 1 Small banana
- 2 oz. Unsweetened pineapple juice
- 2 oz. Coconut cream
Blend the 2 rums and the strawberries in a blender to form a smooth paste. Pour this mixture into a tall (Collins or Hurricane) glass. Rinse the blender. Blend the banana, the coconut cream, and the pineapple juice in blender with crushed ice until smooth. Pour this mixture into the glass with the rums very slowly and watch as the strawberry mixture oozes its way to the top along the sides of the glass creating the flowing lava effect. Garnish with a pineapple wedge and paper umbrella.
We also want to mention the Lava Flow can be made without alcohol by omitting the rum ingredients.
With the holidays right around the corner, we thought we would share this simple recipe for Pit Fired Ham Glazed with Pineapple and Mango Maple Syrup from Foodnetwook.com courtesy of Chef Jill Davie. It’s easy to bring Hawaiian flavors to your table with a fully equipped kitchen in your luxury vacation condo rental! Bon Appetit!
- 2 cups store bought mango sauce or 2 mangoes, peeled, seeded and diced
- 1 cup maple syrup, light or dark
- 1 4 ounce can pineapple chunks
- 1 (16-ounce) can pineapple rings, juice reserved
- 13 to 15 pound ham, bone-in
Preheat a barbecue, charcoal pit, or oven to 350 degrees F. In a small saucepan, add the mango sauce or mangoes. Stir in the maple syrup, pineapple chunks and pineapple juice and bring to a simmer. Continue to simmer for 8 minutes and then remove from the heat. Working with a sharp knife, score the ham on the bias, fat side up, by drawing the knife from 1 side of the ham to the other. Be sure and make the incisions deep enough (about 1/2-inch) so that the glaze can reach the meat underneath the layer of fat. Continue scoring the top of the ham in the other direction to form a criss-cross pattern over the top. Using the toothpicks, attach the pineapple rings to the top and sides of the ham. With a pastry brush or a large spoon, liberally apply a layer of the glaze. Place the ham in the oven or a barbecue pit and cook, frequently applying coats of the glaze about every 20 minutes. Allow 20 to 25 minutes per pound of ham in a barbecue pit and 10 to 15 in a 350 degree F oven. Slice and serve.
We found this Hawaiian recipe for Cucumber-Papaya Salad on the Foodnetwork.com courtesy of Emeril Lagasse himself and it had us salivating. We thought we would share it with you to enjoy in the comfort of your luxury condo vacation rental or to bring Island flavors to your home. Bon Appetit!
- 1 Large cucumber, peeled, seeded and thinly sliced (about 1 1/2 cups)
- 1/4 Cup rice wine vinegar
- * 1 Teaspoon minced Hawaiian chiles or chile paste
- 2 Teaspoons minced fresh ginger
- 1 Large papaya, peeled and cut into 1/2-inch dice (about 1 1/2 cups)
- 1/4 Cup chopped fresh cilantro
Sprinkle the cucumber with salt and let drain in a colander for 20 minutes. Rinse and pat dry.
In a bowl, whisk together the vinegar, sugar, oil, chiles, and ginger. Add the cucumber, papaya, and cilantro and toss. Line a serving platter or 4 individual plates with lettuce leaves, and top each with about 1/2 cup of salad.
We found this Hawaiian Sweet Bread Holiday Stuffing on Foodnetwork.com and it had our mouths watering. We thought we would share it with you so you too can bring Island flavors to your table this holiday season. Bon Appetit!
2 Loaves sweet Hawaiian bread or egg bread
1 Cup pineapple chunks, fresh, canned or dried
1 Cup cranberries, fresh, canned or dried
1 Cup chestnuts, toasted, cleaned and chopped
1 Tablespoon fresh sage, chopped
1 Tablespoon fresh thyme leaves
1 Pound link turkey, chicken or pork sausage
1 Tablespoon canola oil
2 Medium onions, diced
5 Stalks celery, diced
5 Cloves garlic, minced
1 Cup whole milk
1 Cup chicken or vegetable stock
2 Pineapples, centers hollowed out
Preheat oven to 350 degrees F. Tear the bread by hand into large, bite size pieces and spread out in a single layer on a sheet pan. Place the bread in the oven until it is dry and toasted, about 15 minutes. Remove the bread and place into a large mixing bowl. Mix in the pineapple chunks, cranberries, chestnuts, sage and thyme. Set aside. Cut the sausage into 1/4 inch rounds. In a large sauté pan over medium high heat, add the oil and brown the sausage. Once the sausage is browned, drain any excess fat from the pan and add the onions and celery to the sausage, allowing them to sweat, about 10 minutes. Add the garlic and cook for another 3 minutes. Add the sausage mixture to the bread. Pour the milk and stock over the bread and sausage mixture, stirring to incorporate. Fill each half of a pineapple with the stuffing mixture and bake at 350 degrees F for 30 to 40 minutes or until the top of the stuffing has nicely browned. Serve immediately.