Best Big Kahuna Punch Recipes

TROPICAL RUM PUNCH

Steps:

• Place pineapples and oranges in a 1.5-2 gallon drink dispenser. Pour mango cranberry juice and peach schnapps over the fruit and gently stir.
• In a separate pitcher, mix the white cranberry juice, orange juice and coconut rum together.
• Chill both containers in refrigerator until ready to serve.
• Before serving, fill the larger drink dispenser with ice. Pour the second layer from the smaller pitcher slowly and directly on top of the ice.
• Gently add some chopped pineapples and a few sliced strawberries in the center.
• Very gently, place sliced limes and the rest of the strawberries around the edges of the container with a large spoon or fork.

BIG KAHUNA PIZZA

Steps:

• Place pizza crust on an ungreased 12-in. pizza pan. Spread shredded pork over crust; top with pineapple and onion. Sprinkle with cheese., Bake at 350° for 20-25 minutes or until cheese is melted.

BIG KAHUNA BURGER

Steps:

• Using your hands, gently mix the ground meat with the teriyaki and grill seasoning in a medium bowl. Be careful not to overwork the mixture as that can toughen the meat. Divide into four quarter-pound patties.
• Grill pineapple slices for approximately 1 minute on each side on your grill of choice.
• Grill burgers until desired doneness.
• Place a piece of bacon on each and then top with a piece of jack cheese.
• Top with a grilled pineapple slice and serve on Kaiser rolls spread with Spicy Cilantro Mayo.
• Spicy Cilantro Mayo: Mix all together in a small bowl and use as condiment on Big Kahuna Burgers.

BIG KAHUNA PIZZA

Steps:

• Position an oven rack on the second-lowest level in the oven and place a baking stone on the rack; position another rack in the upper third of the oven; preheat oven to 500°.
• Prepare toppings: in a small nonstick skillet, warm the olive oil over medium heat and swirl to coat the pan.
• Add half of the garlic; stir/saute about 30 seconds, until just beginning to color.
• Add in the shrimp; stir/saute about 3 minutes, just until the shrimp turn pink; set aside to cool.
• Separate the slices of prosciutto and arrange on a work surface; place a cooled shrimp at one end of each slice.
• Sprinkle a teaspoon of coconut over each shrimp; tightly roll each slice in a cylinder, with the shrimp in the center; set aside.
• Have all the other ingredients measured, shredded, and ready for assembly.
• Coat a 14-inch pizza screen or perforated pizza pan with cooking spray.
• Place dough on a lightly floured surface; lightly dust the dough with flour.
• Using a rolling pin, roll the dough into a 10-inch round without rolling over the edges.
• Lift the dough and check to make sure the dough isn't sticking to the work surface; shake excess flour from the dough.
• Lay dough on the prepared pan; gently stretch into a 14-inch round.
• Spread pizza sauce over dough, leaving a 1-inch border.
• Sprinkle the remaining garlic over the sauce; scatter the mozzarella evenly over the sauce.
• Place a slice of pineapple in the center of the pizza; alternate slices of pineapple with the shrimp-wrapped prosciutto and place them around the edge of the pizza, retaining the 1-inch border.
• Place a cherry in the center of each pineapple slice.
• Place pizza in the oven on the upper rack; bake 8-10 minutes, until the crust is golden brown.
• Using a pizza peel, lift the pizza off the pan and place crust directly on the baking stone.
• Bake 3-4 minutes, until the bottom of crust is golden brown (remove pizza pan from oven).
• Using the peel, remove the pizza from the oven and transfer to a cutting board; sprinkle the remaining coconut over the pizza.
• Slice into wedges and serve.