Super Simple
30-Minute Menus Hawaiian
Chicken Salad Sandwich Menu
Melon Medley
Kabobs
Kiwi Tea
The presentation of the colorful orange and green fruit kabobs along with the unique super sized sandwich is every bit as refreshing and delicious as it looks. The individual glasses of kiwi tea also visually very impressive to look at and round off this delightful meal nicely.
30 minutes before dinner, prepare instant tea by stirring 1 packet sugar-free instant tea (to make 2-quarts) with 8 cups cold water in a 2-quart pitcher until dissolved. It is very important that you do this recipe first because the tea needs to marinate.
Peal and cut each kiwi into 8 slices.*
(* A super easy way to peel kiwi is with a steak knife.)
Set
out 8 drinking glasses (for best results use tall glasses.) In each glass alternate putting ice cubes and slices of kiwi, put 3-6 ice cubes and 2 slices of kiwi per glass.
Fill each glass with prepared tea and let the beverages marinate. The kiwi will flavor the tea as it sets. Pieces of ice and kiwi should be floating in the glasses. It is very pretty.
25 minutes before dinner, remove seeds and rind from melons. Cut melons into bite size chunks (about 1-inch pieces).
Alternate pieces of honeydew and cantaloupe chunks on the kabob skewers. Cut kabob skewers in half. Place kabobs on platter. Wrap in plastic wrap and put in refrigerator.
10 minutes before dinner, in a medium bowl shred the 2 (13-ounce) cans of drained chicken breast by pressing the chicken against the inside of the mixing bowl with the back of a large mixing spoon.
Drain and discard the juice from 1 (8-ounce) can sliced pineapple (in pineapple juice). With a sharp knife, cut the pineapple slices while they are still in the can into small pieces. Stir the pineapple and 2/3-cups Teriyaki Baste & Glaze (Kikkoman) in with the chicken until well mixed.
With a spatula spread the chicken salad on the bottom layer of the bread and press it firmly with your hands to help secure it to the bread.
Separate 2 thin slices red onion into rings and arrange on top of chicken salad. Place lettuce on top of onion and place top layer of bread on sandwich.
1 minute before dinner, cut sandwich into 8 large, pie shaped pieces. Secure each wedge with a long toothpick. Get melon kebobs from refrigerator and place on
table.
Supplies List
• Timer
• 2-quart pitcher
• 8 drinking glasses
• Plastic wrap
• Medium bowl
• Mixing bowl
• Large mixing spoon
• Steak knife
Grocery List Fresh Fruits and Vegetables
2 kiwis
1 red onion
6 leaves of red leaf lettuce
1 large honeydew melon
1 medium cantaloupe Staple Items
1 packet sugar-free instant tea (to make 2-quarts)
2 (13-ounce) cans chicken breast, in water
1 (8-ounce) can sliced pineapple in pineapple juice
1 can Teriyaki Baste & Glaze (Kikkoman) in barbeque aisle
(only 2/3-cups needed)
1 (16-ounce) round loaf King’s Hawaiian Sweet Bread Other
12 kebob skewers
Super Simple
30-Minute Menus