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Nani Luau

Barbecue.Master's picture
Ingredients
  Canned chicken broth 14 Ounce (1 Can, 1 3/4 Cups)
  Coconut milk 1 1⁄2 Cup (24 tbs) (Fresh Or Bottled)
  Fresh pineapples 2
  Ham slices 3 1⁄2 Inch, halved
  Yams 5 Pound, cooked just tender, peeled, and halved lengthwise
  Oranges 2 , sliced
  Lime 1 , sliced
  Chinese pea pods/3 packages, 7-ounce ounce frozen chinese pea pods 1 1⁄2 Pound (6 Cups)
  Orange marmalade 3⁄4 Cup (12 tbs)
  Butter/Margarine 6 Tablespoon
  Light corn syrup 1⁄3 Cup (5.33 tbs)
Directions

Pour broth and coconut milk into a 24-inch coolie pan.
Place a trivet or cake rack over liquid in center of coolie pan.
Remove top from one of the pineapples and reserve.
Pare whole pineapple and place on center of rack.
Pare remaining pineapple and cut in wedges; remove core.
Arrange pineapple wedges, ham slices, yams, orange and lime slices around whole pineapple.
Cover with barbecue or coolie pan cover or with foil fitted closely around edge; steam 30 minutes.
Remove cover and arrange podded peas around other ingredients.
Sprinkle peas and yams with salt; brush ham, yams, and fruits with half the Glaze.
Replace cover and steam 30 minutes longer.
Brush all ingredients except peas with remaining Glaze.
Brush peas with a small amount of melted butter.
Replace top of whole pineapple.
Serves 10 to 12.
Glaze: Combine marmalade, butter, and corn syrup in saucepan.
Heat and stir until mixture is well blended.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Oceanian
Course: 
Side Dish
Method: 
Barbecue
Ingredient: 
Yam
Interest: 
Healthy

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