Hawaiian Luau Party

Take advantage of the summer sun and throw a Hawaiian Luau party, complete with a taste of the tropics.

Maybe you don't live in a tropical paradise, but who says that you can't create one in your own backyard? A tropically-inspired Hawaiian Luau party is a great way to take advantage of the summer weather, and your guests will appreciate the excuse to dress casually and enjoy a frosty, fruity drink or two.

With grass skirts and loud Hawaiian print shirts at the ready, the Hawaiian theme covers everything from your decor to your music to party games. And of course, the food!

The menu for a luau should be packed with tropical fruits and flavors, like pineapple and coconut. You could even roast a whole pig if you're feeling adventurous, but simple dishes featuring grilled fish or pork are handy substitutes.

Try this method for grilling fruit, swapping out the sugar for fresh herbs and skipping the sorbet or frozen yogurt, and serving the fruit as a side dish. Alternatively, you can serve grilled meat or fish with a fruity salsa, like this pineapple mango salsa that adds a tropical twist to any menu.

Pineapple Mango Salsa

• 1 jalapeno or chipotle pepper, seeded and finely diced
• 1 cup fresh pineapple, diced
• 1 fresh mango, peeled and diced
• 1/2 cup red onion, diced
• 1/2 cup red or orange bell pepper, diced
• 2 cloves garlic, minced
• 4 tablespoons fresh lime juice
• 1-2 teaspoons grated fresh ginger
• 1/2 teaspoon ground cinnamon

Combine all ingredients in a small mixing bowl and refrigerate for at least 24 hours before serving. Makes about 2 cups.

You can adjust the heat in this salsa by either adding red pepper flakes, or using only half a jalapeno of chipotle pepper. Don't omit the hot pepper all together though, as it cuts the sweetness of the fruit. Spoon the chilled salsa over your grilled meat or fish to serve.

Tropical drinks like Mai Tais, daiquiris, or anything spiked with coconut rum are perfect, and if you can't fathom hollowing out coconut shells to serve them in, make sure you add a colorful straw and a pretty little cocktail umbrella, along with a wedge of fresh pineapple for a garnish.

Scatter dishes of toasted macadamia nuts for nibbling, and if you're serving coffee, Hawaiian Kona coffee is to die for. Buy the beans whole if you can and grind them at home for the freshest flavor.

For dessert, nothing says "island paradise" like a coconut cream pie! Inspire memories of Mary-Ann from Gilligan's Island with this creamy, dreamy concoction.

Coconut Cream Pie

• 1 1/4 cups graham cracker crumbs
• 1/2 cup finely chopped, toasted macadamia nuts
• 6 tablespoons melted butter
• 1/2 cup all-purpose flour
• 1 cup sugar
• 1/4 teaspoon salt
• 3 cups milk
• 4 egg yolks
• 3 tablespoons butter
• 1 teaspoon vanilla
• 1 cup unsweetened flaked coconut, + 2 tablespoons for garnish
• 2 cups whipped cream or Cool Whip

Preheat oven to 350 F. In a small bowl, combine graham cracker crumbs, macadamia nuts, and butter until well blended. Press into the bottom and up the sides of a 9" pie plate; bake in the preheated oven for about 10 minutes until set. Remove from oven and set aside. Reduce oven heat to 300 F.

In a medium saucepan, combine flour, sugar, and salt over medium heat. Slowly add the milk, stirring constantly. Continue stirring, and cook the mixture until it becomes thick and bubbly. Reduce heat to low; cook two minutes longer, stirring occasionally. Remove pan from heat.

Lightly beat the egg yolks until fluffy; add about 1 cup of the hot milk mixture to the egg yolks and mix well with a fork. Pour egg mixture into the milk mixture in the saucepan and stir; bring the mixture back to a boil over medium heat and cook, stirring, for about two minutes. Remove pan from heat.

Stir butter, vanilla, and 1 cup of the coconut into the mixture. Pour the filling into your prepared crumb crust and set aside to cool completely on a wire rack. When pie is cool, cover and refrigerate until ready to serve.

Spread 2 tablespoons flaked coconut on a baking sheet. Bake in a 300 F oven for about 5 minutes until lightly browned and toasted (watch carefully to avoid burning the coconut). Allow to cool and store in a plastic bag until ready to serve.

To assemble the pie for serving, spread the whipped cream or Cool Whip over the top of the pie. Scatter toasted coconut over the cream.

Makes 8 servings.

To compliment your Hawaiian menu, try these Tropical Party suggestions.

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