Hawaiian Thanksgiving Recipes

Posted by Neens on

ARVE Error: no id set’s own Chef Sumo Sato created a Thankgiving menu with some Hawaiian flair.  Instead of Turkey, how about Huli Huli Chicken?  Instead of Mashed Potatoes, how about some smashed Okinawan Potato?  Instead of your normal greens, how about an Asian twist with Garlic Yu Choy?  And finally, how about King’s Hawaiian Bread stuffing with Portuguse Sausage?  Sound good?  We’re calling it “Tanksgiving”, and your family and friends are sure to give much tanks & praise for the meal you are about to make them!




3-4 pounds whole, cut-up, thighs or breast

1/2 cup shoyu (soy sauce)

1/4 cup sugar

1 Tbsp garlic minced, chopped

Salt to taste

Pepper to taste



Preheat oven to 350˚ degrees

Put chicken on baking pan lined with foil in single layer

Salt and pepper both sides

Mix shoyu, sugar and garlic in bowl till sugar is dissolved

Brush marinade on chicken

Bake chicken for 50 – 60 minutes turning over chicken at least twice and brushing marinade on every 10 minutes

Discard marinade after use




3 pounds Okinawan Purple Sweet Potato

1 tsp salt

1/2 cup coconut milk



Steam potatoes for 25-30 minutes and check if toothpick inserts easily into thickest part of potato.

While hot peel potatos using the edge of a spoon. Cut into cubes, put into big bowl, add salt, coconut milk and begin to smash with smasher until smooth with small lumps or to desired texture.




1 lb Yu Choy washed and cut into 2 inch lengths

1 Tbsp garlic, minced

1 Tbsp canola oil

Salt and pepper to taste



Heat frying pan or wok large enough to cook Yu Choy.

Add oil, allow oil to heat up add garlic and fry for 15 seconds (be careful not to burn garlic)

Add Yu Choy, fry for 1- 3 minutes till Yu Choy is wilted and cooked through




8 cups Kings Hawaiian Sweet Bread cut into 1 inch cubes (let dry out for at least a day in bowl with paper towel cover)

4 cups cornbread stuffing

1 lb Portuguese Sausage cut into 1/4″ cubes

1 lb pork sausage roll

1 onion, diced

5 celery stalks, chopped

2 apples, cored and cubed 1/4″

2 1/2 cups chicken broth

salt and pepper



Preheat Oven to 350˚

Fry Portuguese Sausage, pork sausage, onions and celery till browned, reserve oil in pan

Add apples cook for 3 minutes

Add Kings Hawaiian Sweet Bread and cornbread stuffing, mix well

Add chicken broth mix well

Add salt and pepper to taste mix well

Put stuffing into 9×13 pan greased with butter into 350˚ degree oven

Bake for 30 minutes or until top layer is crusty




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