This is a traditional dish made with chicken but tofu mixes well with the vegetables.
The hibiscus is the state flower of Hawai'i.
Huli-Huli (Hawaiian)
Serves 4
6 ounces (170 g) extra-firm organic tofu or 2 organic chicken breast or thighs
1 ½ cups (360 ml) organic pineapple juice
4 minced garlic cloves
4 tsp. (20 ml) minced organic ginger
4 thinly sliced organic green onions
2 tsp. (10 ml) sesame oil
black pepper to taste
½ cup (115 g) each: fresh or frozen organic corn, thawed
1 cup brown or white rice, cook as directed (Add the corn to the last 2 minutes of the cooked rice.)
¼ tsp. (1,2 ml) Worcestershire sauce
½ cup (115 g) organic strips of zucchini
12 half-moon slices fresh organic pineapple
½ red organic sweet pepper, cut into strips
1 organic lime, cut into fourths
2 Tbs. (30 ml) organic ketchup
cilantro sprigs or parsley
'ekahi 1. Tofu: drain and split into two slabs. Wrap slabs in layer of paper towels and place between cutting boards. Put a weight on top, and let it drain for 30 minutes. Remove the paper towels and cut each slab into strips or cubes.
'elua 2. Chicken: cut into cubes.
'ekolu 3. In a bowl, combine pineapple juice, soy sauce, garlic, ginger, green onions, ketchup, sesame oil, pepper and Worcestershire.
ʻehā 4. Pour into a large skillet over medium-low heat.
'elima 5. When the sauce is hot, add tofu or chicken pieces. Cook the tofu for 15 minutes or the chicken until it is not pink in the middle. Turn the pieces over to finish cooking.
'eono 6. Grill the sweet pepper and zucchini strips and pineapple, turn after 4 minutes until the grill marks appear on both sides.
'ehiku 7. Divide the rice mixture among the four bowls; top with tofu or chicken, grilled pineapple, pepper,and zucchini; garnish with red onions and cilantro/parsley.
'ewalu 8. Squeeze lime and pour any additional sauce over the bowls. Serve hot.
The hibiscus is the state flower of Hawai'i.
-modified "Delicious Living"
