I don’t know about you but I love Hawaiian BBQ restaurants. We used to have one near our house but for some reason it closed and turned into a sushi bar. I was kind of sad to see it go, but I digress. So I searched on the internet to find the marinade or sauce or whatever it is that they use to make the meat so tasty. I looked and looked and tried some recipes but none had that perfect flavor.
Fast forward a few years…we were at a friends house for a birthday and someone was there cooking the most amazing Hawaiian BBQ’d meat. I asked for the recipe but they couldn’t tell me because they said they really didn’t know all that was in it. Defeated, I let my wife know and figured I had to savor the food right then. Later on in the party my wife and I and one of her friends were sitting down talking about the food. I mentioned my sadness again at not having the recipe and her friend (Fina) said it was easy. I was dumbfounded, the person with the answer had been in front of me the whole time. I didn’t even think to ask her. She told me what the basic ingredients were and I was so excited so I made it a few days later and low and behold the tastiness was found at last. Thanks to Fina for her insight.
Now to go along with the meat you need to add the famous Hawaiian Macaroni Salad and sticky rice they always serve with the meat. I have added the salad recipe below. As for the sticky rice I will leave that up to you and your rice cooker.
Oh and don’t forget the Sriracha!!
Hawaiian BBQ Feast
Me and a lot of direction from my wife’s friend Fina.
The Meat and Marinade
- Boneless skinless Chicken Thighs, beef short ribs, or any kind of meat you want to use.
- 1 C. packed light brown sugar
- 1 C. soy sauce (I don’t recommend the Dark kind, it’s too strong, the regular cheap-o will do)
- 4-5 cloves of garlic chopped
- 1 1/2 T. fresh ginger root chopped
- 1/4-1/2 large onion sliced
- In a bowl, mix the brown sugar and soy suace together. Keep mixing until almost all the sugar is dissolved in the soy sauce.
- Add in the garlic, ginger and onion and mix.
- Let the mixture sit for a few minutes.
- Put meat into a zip lock bag and pour mixture over it. Depending on how much meat you have you may need to make more marinade and split this into 2 different bags. Let this marinade for at least 4 hours.
For the Grill
- 13×9 Pyrex dish or smaller depending on the amount of meat you have
- 1 stick of butter (trust me this is the linchpin)
- 4-5 green onions sliced small
- Place Pyrex dish on the hot grill if you have room otherwise you can put it in the oven.
- Add the butter to the Pyrex so it starts to melt.
- Add the meat to the grill and cook to perfection.
- When the pieces of meat are done place them in the Pyrex to let swim in buttery goodness until all are done and add the green onions.
Hawaiian Macaroni Salad
Courtesy of food.com
- 3 C. cooked elbow macaroni cooled (if its hot the mayo will melt and it will be a mess)
- 1 C. Mayonnaise
- 1/4 C. milk
- 1/4 C. grated carrot
- Pour all ingredients in a bowl and mix.
- Refrigerate until you are going to eat it.
- Add more mayo if it needs it before you eat it.
Follow direction on package.