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Canku Ota

Canku Ota Logo

(Many Paths)

An Online Newsletter Celebrating Native America


July 12, 2003 - Issue 91


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Let's Have a Luau

You don't have to live on the beaches of Hiawaii to enjoy the food and fun. Here are some recipes to delight both young and old.


Macadamia-Mango Chicken



  • 1/2 cup soy sauce
  • 2 garlic cloves, minced
  • 1 tablespoon brown sugar
  • 1 tablespoon olive oil
  • 1 teaspoon grated fresh ginger
  • 6 skinned and boned chicken breast halves


Combine first 5 ingredients in a shallow dish or heavy-duty zip-top plastic bag; add chicken. Cover or seal, and chill 1 hour, turning once.

Remove chicken from marinade, discarding marinade.

Grill, covered with lid, over medium-high heat (350° to 400°) 6 minutes on each side or until done. Drizzle with Mustard Sauce; sprinkle evenly with nuts.

Mustard Sauce:

1/2 cup Dijon mustard
2 tablespoons light brown sugar
2 tablespoons pineapple juice
1/8 to 1/4 teaspoon ground red pepper

Stir together all ingredients; cover and chill up to 8 hours, if desired.

Peanut-Noodle Salad


  • 2 large cucumbers
  • 1 cup soy sauce
  • 1/2 cup coconut milk
  • 1/2 cup rice wine vinegar
  • 1/2 cup chunky peanut butter
  • 4 garlic cloves, minced
  • 1 teaspoon sesame oil
  • 1/2 to 1 teaspoon dried crushed red pepper
  • 1/2 teaspoon salt
  • 1 (16-ounce) package soba noodles or angel hair pasta, cooked
  • 1 (8-ounce) package shredded fresh carrot
  • 6 green onions, cut diagonally into 1 1/2-inch pieces


Peel cucumbers; cut in half lengthwise, removing and discarding seeds. Cut cucumber halves into half-moon-shaped slices.

Whisk together soy sauce and next 7 ingredients in a large bowl; add cucumber, pasta, carrot, and onions, tossing to coat. Cover and chill 8 hours, if desired.

Note: Can be served at room temperature.

Tropical Fruit Salad



  • 2 (20-ounce) cans cored pineapple, undrained
  • 3 tablespoons honey
  • 1/2 cup fresh lime juice
  • 1 teaspoon grated orange rind
  • 1 teaspoon grated lime rind
  • 6 medium oranges, peeled and sliced
  • 4 kiwi fruits, peeled, halved, and sliced
  • 2 papayas, peeled and cubed, or mangoes
  • Garnishes: 1/2 cup sweetened flaked coconut, fresh mint leaves


Drain pineapple, reserving 1/2 cup juice. Cut pineapple into cubes.

Stir together reserved juice, honey, and next 3 ingredients in a large bowl; add pineapple and remaining fruit, tossing gently to coat. Cover and chill 8 hours. Garnish, if desired.

Banana-Coconut Ice Cream


  • 2 cups sweetened flaked coconut
  • 1 cup sugar
  • 6 egg yolks
  • 4 cups milk
  • 2 cups half-and-half
  • 1 (15-ounce) can cream of coconut
  • 2 teaspoons vanilla extract
  • 3 ripe bananas, mashed
  • Garnish: toasted sweetened flaked coconut


Bake coconut in a shallow pan at 350°, stirring occasionally, 10 minutes or until toasted.

Whisk together sugar, egg yolks, and milk in a heavy saucepan over medium heat; cook, whisking constantly, 20 minutes or until mixture thickens and will coat a spoon (do not boil).

Remove from heat; whisk in toasted coconut, half-and-half, cream of coconut, and vanilla. Fold in banana. Cover and chill 3 hours.

Pour mixture into freezer container of a 1-gallon hand-turned or electric ice-cream freezer. Freeze according to manufacturer's instructions.

Pack freezer with additional ice and rock salt, and let stand 1 hour before serving. Garnish, if desired.

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  Canku Ota is a free Newsletter celebrating Native America, its traditions and accomplishments . We do not provide subscriber or visitor names to anyone. Some articles presented in Canku Ota may contain copyright material. We have received appropriate permissions for republishing any articles. Material appearing here is distributed without profit or monetary gain to those who have expressed an interest. This is in accordance with Title 17 U.S.C. Section 107.  

Canku Ota is a copyright © 2000, 2001, 2002, 2003 of Vicki Lockard and Paul Barry.


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