Hula Dip Recipes

SLOW-COOKER HULA CHICKEN

Steps:

• In 5- to 6-quart slow cooker, mix pineapple juice, soy sauce, ketchup, rice vinegar, brown sugar, garlic, gingerroot and Sriracha sauce. Add chicken and crushed pineapple.
• Cover and cook on Low heat setting 6 to 8 hours or High heat setting 4 to 6 hours. Once chicken is cooked through and sauce thickened, remove chicken; shred with 2 forks. Return chicken to sauce, and turn heat to High. Cook, uncovered, 25 to 30 minutes or until sauce is thickened. If sauce gets too thick, add the reserved pineapple juice from the can.
• Serve warm over a bed of rice with a side of pineapple salsa, if desired, and chopped fresh cilantro.

INSTANT POT® HULA CHICKEN

Steps:

• In medium bowl, mix pineapple juice, soy sauce, garlic and gingerroot; set aside.
• On 6-quart Instant Pot®, select SAUTE; adjust to normal. Heat butter in insert. Add chicken; cook 8 to 10 minutes, turning once, until browned. Pour pineapple juice mixture over chicken; turn chicken to coat. Select CANCEL.
• Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 3 minutes. Select CANCEL. Set pressure valve to VENTING to quick-release pressure. Transfer chicken to cutting board to cool slightly, then shred with two forks. Return chicken to mixture in insert.
• Meanwhile, in medium bowl, mix pineapple, brown sugar, ketchup, rice vinegar, Sriracha sauce and cornstarch. Stir into chicken mixture. Select SAUTE; adjust to normal. Heat mixture in insert to boiling. Cook and stir 1 minute.
• If desired, serve warm over a bed of rice topped with cilantro.

HULA PIE RECIPE BY TASTY

Steps:

• Make the crust: Add the chocolate sandwich cookies to a food processor and process into fine crumbs.
• Add 2 tablespoons of butter to a medium microwave-safe bowl. Microwave until melted, about 30 seconds.
• Add the cookie crumbs to the melted butter and stir until well combined.
• Transfer the cookie crumb mixture to a 9-inch pie pan and use a flat-bottomed measuring cup to pack tightly against the bottom and sides of the pan. Freeze overnight.
• Make the ice cream dome: Remove the ice cream from the freezer and let soften for 5-10 minutes. Transfer the ice cream to a large bowl and stir until it reaches a thick, frozen yogurt consistency. Add ½ cup of the macadamia nuts and mix until well combined.
• Line an 8-inch bowl with plastic wrap and grease with nonstick spray.
• Scoop the ice cream into the prepared bowl and smooth the top. Cover and freeze overnight.
• Remove the ice cream dome and chocolate cookie crust from the freezer. Unwrap the bowl with the ice cream and carefully place upside-down over the crust. Remove the bowl and plastic wrap. Freeze again while you make the fudge sauce.
• In a small saucepan, combine the remaining 2 tablespoons butter, ⅔ cup cream, the corn syrup, brown sugar, cocoa powder, and salt. Bring to simmer over medium heat and cook for 3-5 minutes, stirring constantly, until the butter melts and the mixture is smooth. Remove the pan from the heat and add the chocolate chips and vanilla. Stir to melt the chocolate chips. Chill the fudge sauce in the refrigerator for 60 minutes before using.
• Spread about 1 cup of the cooled fudge sauce over the ice cream dome. Freeze again until the fudge is firm, 30 minutes.
• Make the whipped cream: Add the remaining cup of heavy cream and the powdered sugar to a large bowl. Whip with an electric hand mixer on high speed until medium-stiff peaks form, about 1 minute.
• Remove the pie from the freezer and cut into 6 slices. Garnish each slice with whipped cream and the remaining macadamia nuts.
• Enjoy!