Hawaiian Entrees - Poultry Recipes

Hawaii's own version of barbecued chicken is cooked with Huli-Huli Sauce (made with pure Hawaiian brown sugar cane along with soy sauce, fresh ginger and more).

A recipe for Huli Huli Chicken from the Polynesian Cultural Center Ali'i Luau

A recipe for Chicken Long Rice from the Polynesian Cultural Center Ali'i Luau

A recipe for Chicken Teriyaki served at the Polynesian Cultural Center Ali'i Luau.

A recipe for Pineapple Citrus Chicken with Lime-Basil Glaze made with Maui Gold® pineapple.

A recipe for Hawaiian Lau Lau from the Polynesian Cultural Center Ali'i Luau

Salt butterfish, beef, chicken or pork wrapped in taro or ti leaves and then steamed.

A recipe for Shoyu chicken served at the Polynesian Cultural Center Ali'i Luau.

What most people think of when they hear the word "adobo" is a stew with the basic elements of chicken and pork in a sauce of white vinegar, soy sauce, garlic, and peppercorns. The variations are endless and whether served dry or moist, whole or shredded, the subtle sourness that makes the dish unique is always present.

Japanese style fried chicken most often served with Tonkatsu sauce. We include two different recipes for Tonkatsu sauce.

Another staple at most luaus, this Chinese side-dish is made with chicken and long rice, oriental vermicelli, or saifun (bean strands).

This dish is another great way to get rid of left overs. Mix-n-match meats and vegetables in endless combinations.

A great picnic dish, served cold from the Hawaii Internet Island.

This is considered "Grand Ma's Chicken" to many families in Hawaii and are great for picnics and luaus.