Hawaiian Holiday Recipes

Happy Holidays from the tropical winter of Maui!

Tradition brings up feelings of comfort, love, support, and a family union. But do you ever get tired of eating the same American style holiday dinner year after year?

If you are feeling inclined to try out some new Hawaiian holiday recipes, be adventurous in your culinary skills and surprise your family and friends with the delicious “ono” recipes below!

*Pineapple-Mustard Glazed Turkey
*Macadamia Nut Stuffing
*Molokai Sweet Potato Palau
*Guava Jam
sweet potato maui

Pineapple-Mustard Glazed Turkey

Pineapple Mustard Glaze for use to baste an entire turkey while it is baking in an oven or use on turkey breasts as you cook them on the grill!

  • 1 cup Chicken Broth
  • 6 tablespoons Pineapple Juice Concentrate, thawed
  • 1 tablespoon Dijon mustard
  • 1 clove Garlic, minced
  • 1 teaspoon fresh Rosemary or ½ teaspoon dried
  • 1 teaspoon Mustard Powder
  • pinch of Red Pepper
  • 1 tablespoon Honey

In a small saucepan boil the chicken broth over a medium heat until it is reduced to a ¼ cup. Add the remaining ingredients to the reduced chicken broth and bring to a boil. Reduce heat to low and simmer for 5 minute or until thickens. Stir occasionally.  Use right away or refrigerate.

For use on Grilled Turkey breasts: reserve ¼ of glaze in a separate bowl and set aside. Brush 12 ounces boneless skinless Turkey Breasts with glaze. Heat up grill for 10 minutes. Grill each side for 5-10 minutes depending on thickness of breast. Each time you flip brush on more glaze. Once cooked through remove from grill, apply a final glaze with the reserve glaze you set aside and serve.

For use on Whole Turkey being cooked in an oven. Double the recipe above to ensure you have enough glaze for many basting applications during the roasting process. Roast the turkey in your oven as you normally would but apply the pineapple-mustard glaze 1-2 times per hour of cooking.

Recipe from Aloha Friends

Macadamia Nut Stuffing

This stuffing is sweet and satisfying, and the addition of macadamia nuts adds a nutting flavor that is sure to please your guests.

  • Six cups bread, toasted and cubed
  • Three eggs
  • One cup turkey stock
  • One small onion, chopped and diced
  • Three cloves garlic, chopped and diced
  • One cup toasted macadamia nuts
  • One cup fennel sausage, browned and chopped into small pieces
  • One cup chorizo sausage, browned and chopped into small pieces
  • One half teaspoon fennel seed
  • Two stalks celery, chopped
  • Two tablespoons parsley and sage, chopped
  • One half pound butter, melted
  • Salt and pepper to taste

Sautee onions, garlic and celery until the onions are caramelized and translucent. Add both types of sausage and add all other ingredients to this mixture, adding salt and pepper, as needed. Place ingredients into a baking pan and cover with foil. Bake for 30 minutes in a 375-degree oven.

Recipe from Maui Now

Molokai Sweet Potato Palau


If you’ve never heard the word Palau used before, it is a type of pudding made with sweet potatoes and coconut cream. Both the coconut cream and sweet potatoes make this pudding super rich and creamy and super easy to make! Keep in mind you can also substitute Molokai sweet potatoes with traditional sweet potatoes.

  • Three large sweet potatoes
  • One cup coconut milk
  • Once cup onion, diced
  • One cup butter
  • Salt, to taste

Peel and cut potatoes into small, one-inch cubes and simmer in water over the stovetop until they are tender and easy to cut. Drain the water from the potatoes, add the butter and set aside. Sautee the onion in the butter and heat until the onions achieve a translucent appearance. Add coconut milk to the potatoes and butter and mash until creamy and smooth. Top with sautéed onions and salt, to taste.

Recipe from Maui Now


Guava Jam

guava jam maui

Yields 12 oz

  • 3 cups guavas, peeled and chopped
  • 3 cups water
  • 1 tablespoon apple cider vinegar
  • 1 1/2 cups sugar
  • 2 limes, juiced
  • 1 teaspoon salt

Place all of the ingredients in a medium saucepan. Bring to a boil. Reduce heat to medium-low and simmer for 30 minutes. Remove from heat and let cool. Pour mixture through a fine mesh sieve to separate our the seeds. Using a large spoon, press down on the solids to release the juices. Return the now seedless mixture back to the saucepan and return to a boil. Reduce heat to medium-low and let simmer for 40 minutes or until thickened. Remove from heat and let cool. Pour into jars and refrigerate until use. The jam will thicken as it cools.

Recipe from Three More Big Bites

Happy Holidays from Maui!

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