Polynesian Nuts Recipes

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HAWAIIAN NUT COOKIES



Hawaiian Nut Cookies image

Something my mum use to make when I was a kid and has had me hooked ever since. These are a cake type of cookies with chunks of pineapple and coconut. These cookies are sure to hit the spot every time.

Provided by CoOkInGnUt

Categories     Desserts     Fruit Dessert Recipes     Pineapple Dessert Recipes

Time 25m

Yield 12

Number Of Ingredients 11

⅓ cup butter
½ cup packed brown sugar
¼ cup white sugar
1 egg
1 teaspoon almond flavoring
1 ¾ cups all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 (8 ounce) can pineapple tidbits, drained
1 tablespoon coconut flakes

Steps:

  • Preheat an oven to 400 degrees F (200 degrees C).
  • Beat the butter, brown sugar, and white sugar with an electric mixer in a large bowl until smooth.
  • Blend the egg and the almond flavoring into the creamed butter and sugar.
  • Sift together the flour, baking powder, baking soda, and salt into a bowl.
  • Blend the flour mixture into the butter mixture.
  • Fold the pineapple tidbits and coconut flakes into the dough.
  • Drop teaspoonfuls of the dough 2 inches apart onto greased baking sheets.
  • Bake in preheated oven until golden brown, 10 to 12 minutes.

Nutrition Facts : Calories 182.6 calories, Carbohydrate 30.3 g, Cholesterol 29.1 mg, Fat 5.8 g, Fiber 0.7 g, Protein 2.6 g, SaturatedFat 3.5 g, Sodium 167.6 mg, Sugar 16 g

POLYNESIAN NUTS



Polynesian Nuts image

Make and share this Polynesian Nuts recipe from Food.com.

Provided by BetterLate

Categories     Nuts

Time 23m

Yield 2 Cups

Number Of Ingredients 5

2 tablespoons butter, melted
2 cups mixed nuts
2 teaspoons soy sauce
1/2 teaspoon salt
1/8 teaspoon cayenne pepper

Steps:

  • Toss nuts with melted butter.
  • Pour onto baking sheets in single layer.
  • Bake @ 325 degrees for 15-20 min, stirring every 5 minutes.
  • Meanwhile, combine the rest of the ingredients.
  • Immediately upon pulling nuts from oven, sprinkle mixture evenly over nuts.
  • Stir well.
  • Cool and bag.

Nutrition Facts : Calories 919.5, Fat 82, SaturatedFat 16.8, Cholesterol 30.5, Sodium 1934.5, Carbohydrate 35.1, Fiber 12.4, Sugar 6.5, Protein 24.5

POLYNESIAN MEATBALLS



Polynesian Meatballs image

With pretty bits of pineapple, these meatballs are sure to attract attention-and the sweet-tart sauce brings people back for seconds. -Carol Wakley, North East, Pennsylvania

Provided by Taste of Home

Categories     Appetizers     Dinner

Time 45m

Yield about 6 dozen.

Number Of Ingredients 12

1 can (5 ounces) evaporated milk
1/3 cup chopped onion
2/3 cup crushed saltines
1 teaspoon seasoned salt
1-1/2 pounds lean ground beef
SAUCE:
1 can (20 ounces) pineapple tidbits
2 tablespoons cornstarch
1/2 cup cider vinegar
2 tablespoons soy sauce
2 tablespoons lemon juice
1/2 cup packed brown sugar

Steps:

  • In a bowl, combine the milk, onion, saltines and seasoned salt. Crumble beef over mixture and mix lightly but thoroughly. With wet hands, shape into 1-in. balls. In a large skillet over medium heat, brown meatballs in small batches, turning often. Remove with a slotted spoon and keep warm. Drain skillet., Drain pineapple, reserving juice; set pineapple aside. Add enough water to juice to measure 1 cup. In a bowl, combine the cornstarch, pineapple juice mixture, vinegar, soy sauce, lemon juice and brown sugar until smooth. Add to skillet. Bring to a boil; cook and stir until thickened, about 2 minutes. Add meatballs. Reduce heat; cover and simmer for 15 minutes. Add the pineapple; heat through.

Nutrition Facts : Calories 37 calories, Fat 1g fat (1g saturated fat), Cholesterol 9mg cholesterol, Sodium 61mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 3g protein.

POLYNESIAN VEGETABLES



Polynesian Vegetables image

In Hobe Sound, Florida, Evelyn DeLuca quickly prepares this colorful vegetable medley on the stovetop. Coated with a pineapple sauce, the pretty dinner accompaniment offers tasty change of pace.

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 4 servings.

Number Of Ingredients 10

1-1/2 cups sliced fresh carrots
1/2 cup water
1-1/2 teaspoons reduced-sodium soy sauce
1 teaspoon beef bouillon granules
1 teaspoon lemon juice
1/4 teaspoon salt
1-3/4 cups fresh or frozen sugar snap peas
1 can (8 ounces) sliced water chestnuts, drained
1 tablespoon cornstarch
1 can (6 ounces) unsweetened pineapple juice

Steps:

  • In a large saucepan, combine the first six ingredients. Bring to a boil. Reduce heat; cover and simmer for 6-8 minutes; add snap peas and water chestnuts. Simmer 2-3 minutes longer or until vegetables are crisp-tender., Combine cornstarch and pineapple juice until smooth; gradually add to pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened.

Nutrition Facts : Calories 107 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 463mg sodium, Carbohydrate 25g carbohydrate (12g sugars, Fiber 5g fiber), Protein 2g protein. Diabetic Exchanges

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