Ingredients

• 1 1/2 pounds chicken thighs (boneless, skinless)
• 1 cup soy sauce
• 1 cup brown sugar (packed)
• 1 cup pineapple juice
• 4 cloves garlic (chopped)
• 1 tablespoon ginger (fresh, minced)

Instructions

1. Place chicken in a gallon-sized Ziploc bag, and set aside.
2. Combine the remaining ingredients in a bowl and mix until the sugar is dissolved.
3. Pour the marinade over the chicken, press out as much air as possible, and seal tight.
4. Refrigerate overnight or for up to 4 hours.
5. Remove the chicken from the bag, set aside, and save the marinade.
6. In a saucepan, bring the marinade to a simmer and cook for 5 to 10 minutes.
7. Place chicken on the grill and brush a little of the hot marinade over the top (do not put the brush back in the marinade after it was on the chicken).
8. Continue to grill the chicken till done (165 degrees).
9. Place cooked chicken on a serving platter and pour the remaining marinade over the top. Serve right away.

Coconut Rice

Ingredients

• 2 cups water
• 1 1/2 cups canned unsweetened coconut milk
• 2 teaspoons light brown sugar (packed)
• 1 teaspoon salt
• 2 cups jasmine rice.

Instructions

1. In a saucepan combine all ingredients, and stir to combine.
2. Cover and cook on medium-high till it begins to boil.
3. Then turn down to low and continue cooking for 20 minutes or all the liquid is gone.
4. Turn off the heat and let sit till you are ready to serve it.

Hawaiian Macaroni Salad

Ingredients

• 1 pound macaroni
• 2 tablespoons apple cider vinegar
• 2 carrots (shredded)
• 1/4 cup onion (shredded)
• 2 1/2 cups mayonnaise
• 1/4 cup milk
• 2 teaspoons sugar
• salt and pepper (to taste)

Instructions

1. Cook macaroni according to the directions on the package.
2. Drain well and place in a bowl.
3. While the macaroni is still hot sprinkle on vinegar and toss to combine.
4. Let cool for 15 minutes.
5. Add carrots and onion.
6. In a bowl combine mayonnaise, milk, and sugar.
7. Fold into the macaroni until everything is mixed and coated evenly.
8. Add salt and pepper to your liking.
9. Cover and refrigerate for 4 hours or up to overnight.
10. Gently stir right before serving. Add a little milk if it is too thick, not more than a tablespoon or two.
11. Serve and enjoy.

Magic Cookie Bars

Ingredients

• 1/2 cup butter (melted)
• 1 1/2 cups graham crackers (crushed)
• 1 (14oz) can sweetened condensed milk
• 1 (11oz) package of chocolate chips
• 1 1/3 cup flaked coconut
• 1 cup macadamia nuts (chopped)

Instructions

1. Preheat oven to 350 degrees or 325 degrees for the glass dish.
2. In a microwave-safe bowl melt butter. When melted pour into a 9×13 baking dish.
3. Then add crushed graham crackers mix and press into the bottom of the baking dish.
4. Pour sweetened condensed milk on top of the graham cracker crust and spread evenly.
5. Then add chocolate chips, coconut, and nuts.
6. Bake for 25 to 30 minutes or until lightly brown.
7. Cool thoroughly. Cut into bars. Store at room temperature.
8. Serve and enjoy.

To see how I made it live click the links below.

(10) Facebook Magic Cookie Bars and Hawaiian Grilled Teriyaki Chicken

(10) Facebook Coconut Rice and Hawaiian Macaroni Salad