Theme nights can be a financial boon for restaurant owners and the warmer weather lends itself to a variety of different options. Even if your don’t have an outdoor space, a luau can be a great draw for customer’s looking for a laid back, fun atmosphere. You can spice your event up with contests, entertainment anything that encourages audience participation. To get started you’ll need some authentic food for your patrons to indulge in. Here are 3 luau must haves for your restaurant event:
Luau Punch
Ingredients:
1 (46 fluid ounce) can pineapple juice
1 (6 ounce) can frozen orange juice concentrate, thawed
2 liters lemon-lime flavored carbonated beverage
Directions:
In an empty gallon milk jug or pitcher, pour pineapple juice and orange juice concentrate. Shake to mix and pour in the lemon-lime soda. You may need to let the fizz settle and then return to pouring. This will fill up the gallon. Freeze overnight.
Let the punch start to thaw 2 hours before serving. Serve slushy.
Pork and Mango Skewers
Ingredients:
3/4 cup hoisin sauce (available in Asian food section)
3 Tbsp soy sauce
1/4 cup rice wine vinegar
1/4 cup olive oil
1 Tbsp ginger, minced
2 pounds pork, cut into 3/4-inch cubes
3 mangoes, cut into 3/4-inch cubes
Directions:
Whisk together all ingredients except pork and mangoes. Add pork and mango cubes and marinate overnight, stirring occasionally. Prepare a grill or broiler. Soak short 6-inch skewers in water for 1 hour. Put 2 pork cubes and 1 mango cube on each skewer. Grill or broil for 7 to 8 minutes, turning once.
Shoyu Chicken
Ingredients:
1 cup soy sauce
1 cup brown sugar
1 cup water
4 cloves garlic, minced
1 onion, chopped
1 tablespoon grated fresh ginger root
1 tablespoon ground black pepper
1 tablespoon dried oregano
1 teaspoon crushed red pepper flakes (optional)
1 teaspoon ground cayenne pepper (optional)
1 teaspoon ground paprika (optional)
5 pounds skinless chicken thighs
Directions:
Whisk together the soy sauce, brown sugar, water, garlic, onion, ginger, black pepper, oregano, red pepper flakes, cayenne pepper, and paprika in a large glass or ceramic bowl. Add the chicken thighs, and toss to evenly coat. Cover the bowl with plastic wrap, and marinate the chicken in the refrigerator for at least 1 hour.
Preheat an outdoor grill for medium heat, and lightly oil the grate.
Remove the chicken thighs from the marinade. Discard the remaining marinade. Grill the chicken thighs on the preheated grill until cooked through, about 15 minutes per side.
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