Hawaii has its own gravitational pull. I don't know if it's because of the islands' natural beauty, the warmth of its people or the mystery of its exotic culture, but I can't think of one person who would turn down an opportunity to visit. {Including myself!} Some would say it's Hawaii's "Aloha Spirit" that draws in visitors from around the world to this magical place!
As is the case with many other cultures, food is a big part of the Hawaiian way of life, and it's cuisine -- which comes from a unique blend of flavors from French Polynesia, China, Japan, Portugal, Korea, the Philippines, Puerto Rico, Samoa and more -- is gaining recognition throughout the U.S. In fact, as of May 25, 2016, the second week of June was officially declared National Hawaiian Foods Week by the U.S. Senate!
June 11 marks the beginning of this week-long celebration honoring "Hawaii’s contributions to the culinary heritage of the United States", helping to spread the word about the many edible delights we've gained from Hawaii. King's Hawaiian has partnered with a host of other brands to get us all in a Hawaiian state of mind so we can properly celebrate this occasion, and today, I'm sharing a recipe that includes some of Hawaii's signature flavors in a colorful way!
Since summertime {and potential island getaways} are on the horizon, I've got light, refreshing recipes on the brain. It's no wonder that a bright, bountiful salad was the first thing I thought to make with the ingredients in my Hawaiian Foods Kit. With Israel "IZ" Kamakawiwoʻole's beautiful ukulele rendition of 'Over the Rainbow' as inspiration, I brought all the colors of the rainbow to the dish in my own twist on a Cobb salad gone Polynesian.
I started off with a crisp bed of greens and created rows of flavor and texture using different Hawaiian-inspired ingredients. A saucy row of King's Hawaiian barbecue sauce-glazed shrimp is followed by crunchy carrots, sweet Del Monte pineapple chunks and salty Mauna Loa Macadamia Nuts. Fresh green bell pepper and diced red {or purple, I suppose!} onion continue the produce-filled prism. The entire salad is flanked by homemade croutons made from King's Hawaiian Honey Wheat Rolls and then drizzled with a quick & easy dressing made from a mixture of BBQ sauce and pineapple juice for a touch of smoky sweetness.
This salad couldn't get any easier to put together, but the presentation is show-stopping enough to make for special summer celebrations. Serve it up as an individual or shared dish, or double the ingredient amounts and present it on a large platter for guests to serve themselves, and don't forget to set out bottles of Hawaii's own Waiakea volcanic water and Hawaiian Host chocolates to sweeten up the soiree!
Even if you can't hop a plane to the islands, the "Aloha Spirit" is easy to capture when you create Hawaiian-inspired dishes with these Hawaiian Week partners! Celebrate Hawaii's inviting food and culture and host your very own tropical feast with the people you love!
For more ways to "Hawaiianize" your meals, head over to the Hawaiian Foods Week page!
I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.
Hawaiian-Inspired BBQ Shrimp Rainbow Cobb Salad
Ingredients
- 1 tablespoon coconut or olive oil
- 1 pound peeled de-veined shrimp
- ¼ cup King's Hawaiian BBQ Sauce
- 2 King's Hawaiian Honey Wheat Rolls cubed into croutons
- Salt
- 3 cups of your favorite salad blend
- ⅓ cup shredded carrots
- ⅓ cup Del Monte pineapple chunks in 100% pineapple juice drained {reserve 2 tablespoons of juice}
- 2-3 tablespoons Mauna Loa Macadamia Nut pieces
- ⅓ cup green bell pepper diced
- ⅓ cup red onion finely diced
For Dressing
- ¼ cup King's Hawaiian BBQ Sauce
- 1 teaspooon fresh lime juice
Instructions
- Make croutons: Preheat the oven to 375. Line a baking pan with foil and set aside. In a small skillet, heat about 1 tablespoon of coconut oil {or oil of your choosing}. Add the cubed bread and toss quickly to coat. Toast for 1-2 minutes in the skillet, then transfer to baking pan, sprinkle with salt and bake for about 4-5 minutes or until golden brown. {Keep an eye on them, they can burn quickly!} Remove from oven and set aside.
- Meanwhile, prepare shrimp: Heat about a tablespoon of oil in a medium skillet. Add shrimp and cook until opaque and cooked through, about 3-4 minutes. In the last minute of cooking, add the BBQ sauce to the skillet and toss with the shrimp. Set aside.
- Make dressing: In a small bowl, whisk together barbecue sauce, pineapple juice and lime juice. Set aside until ready to use.
- Arrange salad: On a large plate or platter, arrange a bed of lettuce. Top with a row of each of shrimp, shredded carrot, diced pineapple, macadamia nut pieces, diced green bell pepper, diced red onion, and croutons.
- Serve BBQ dressing on the side or drizzle over salad before serving.
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