Blackened Salmon w/ Roasted Corn Salsa

Ingredients
4-6 oz. pieces fresh salmon
Cajun spices
Green onion sliced to garnish

Roasted Corn Salsa:
1 can Del Monte roasted corn
4 oz. King's Hawaiian® Big Island Lava Sauce
1/4 cup diced red onion
1/2 bunch chopped cilantro

Directions
1. In a large mixing bowl, gently mix together all ingredients for the roasted corn salsa. Set aside.
2. Add Cajun spices lightly to both top and bottom of salmon.
3. Grill or bake salmon at 350ºF to an internal temperature of 170ºF (about 15-20 minutes).
4. Place cooked salmon in a serving dish and cover with Roasted Corn Salsa.
5. Garnish with sliced green onions.

Macadamia Nut Crusted Fish w/ Mango Salsa

Ingredients
2 cups crushed roasted macadamia nuts
4 cups Panko bread crumbs
2 pounds White fish (cod)
6 eggs
4 cups flour
2 teaspoons salt
1 teaspoon pepper
1/2 cup Canola oil

Mango Salsa:
1 can Del Monte mango diced
3 cups Mae Ploe Chili sauce
1/4 cup black sesame seeds
1/2 cup chives chopped

Directions
1. In a large mixing bowl, gently mix together all ingredients for the mango salsa. Store refrigerated.
2. Cut cod into 3x3 inch pices and place aside.
3. Mix eggs in a large bowl and set aside.
4. Mix flour, salt and pepper in a bowl and set aside.
5. Mix macadamia nuts and bread crumbs in a bowl to create crust. Set aside.
6. In flour bowl, dust 4 pieces of cod at a time then place in egg wash.
7. Remove the pieces from egg was and press into crust. Crust completely.
8. Continue process until all fish is breaded.
9. In a large sauté pan, heat oil on medium-high or to a temperature of 350ºF. 
10. Carefully cook 4 pieces of crusted cod at a time until golden brown or 145ºF (or bake on a greased baking pan in oven at 350ºF to an internal temperature of 155ºF).
11. Place cooked cod in a serving dish and pour the saved mango salsa over top.

Pulled Chicken Sliders

Ingredients
8 boneless skinless chicken thighs
12 King's Hawaiian® Original Sweet Hawaiian Dinner Rolls
1 bottle King's Hawaiian® Original BBQ Sauce
Mini sweet peppers - multicolored
16 bread and butter pickle chips

Directions
1. In a slow cooker, combine boneless chicken breast, original BBQ sauce and mini sweet peppers.
2. Cook on low for about 4 hours or until chicken is very tender.
3. Shred chicken with two forks.
4. Toast King's Hawaiian® Original Sweet Hawaiian Dinner Rolls.
5. To assemble slider, spoon shredded chicken onto bottom half of dinner roll. Top with two pickle chips and top half of bun.

Pulled Pork Sliders

Ingredients
3 1/2 pounds pork shoulder or pork butt
4 teaspoons sea salt
1 teaspoon crushed pepper
10 peppercorns
3 teaspoons liquid smoke
3 cups beef broth
1 bottle King's Hawaiian® Smoked Bacon BBQ Sauce
3 bay leaves
12 King's Hawaiian® Original Sweet Hawaiian Dinner Rolls

Directions
1. In a roasting pan, season pork on all sides. Add bay leaves, peppercorns, crushed pepper and 2 teaspoons liquid smoke.
2. Carefully add broth. Pork should be 3/4 covered with broth.
3. Cover with foil and bake 3.5 hours at 350ºF.
4. Carefully remove from oven using forks to see if pork is tender.
5. When pork is tender, shred in roasting pan adding 1 teaspoon liquid back into pork.
6. Remove from roasting pan and place on serving tray. Carefully fold in BBQ sauce.
7. Toast King's Hawaiian® Original Sweet Hawaiian Dinner Rolls.
8. To assemble slider, spoon shredded pork onto bottom half of dinner roll. Top with half of bun.

Teriyaki Chicken w/ Pineapple Salsa

Ingredients
5 lbs bone-in chicken thigh
Green onion to garnish
Toasted sesame seeds (optional)

Teriyaki Marinade:
3 cups Kikkoman light soy sauce
1 3/4 cup light brown sugar
2 cups water
1 1/2 cup ginger peeled and chopped
1 cup chives chopped
1/2 cup sesame oil

Pineapple Salsa:
1 can Del Monte fresh pineapple diced
3 cups Mae Ploe Chili sauce
1/4 cup black sesame seeds
1/2 cup chives chopped

Directions
1. In a large mixing bowl, gently mix all ingredients for the pinapple salsa. Store refrigerated.
2. Mix all ingredients together for teriyaki marinade and save one cup. Place aside.
3. Marinate the chicken thigh meat with rest of marinade for 4 hours.
4. Grill or bake marinated chicken at 350ºF to an internal temperature of 170ºF (about 30-35 minutes).
5. Place cooked chicken in a serving dish and pour remaining one cup of saved marinade, then pinapple salsa over top.
6. Garnish with green onions and toasted sesame seeds (optional).

Teriyaki Chicken w/ Mango Salsa

Ingredients
5 lbs bone-in chicken thigh
Green onions to garnish
Toasted sesame seeds (optional)

Teriyaki Marinade:
3 cups Kikkoman light soy sauce
1 3/4 light brown sugar
2 cups water
1 1/2 cup ginger peeled and chopped
1 cup chives chopped
1/2 cup sesame oil

Mango Salsa:
1 can Del Monte mango diced
3 cups Mae Ploe Chili sauce
1/4 cup black sesame seeds
1/2 cup chives chopped

Directions
1. In a large mixing bowl, mix all ingredients for the mango salsa. Store refrigerated.
2. Mix all ingredients together for teriyaki marinade and save one cup. Place aside.
3. Marinate the chicken thigh meat with rest of marinade for 4 hours.
4. Grill or bake marinated chicken at 350ºF to an internal temperature of 170ºF (30-35 minutes).
5. Place cooked chicken in a serving dish and pour remaining one cup of saved marinade, then mango salsa over top.
6. Garnish with green onions and toasted sesame seeds (optional).

Teriyaki Beef Sliders

Ingredients
1 1/2 lb 80/20 ground beef
Cheddar cheese and desired
Pineapple slices
12 King's Hawaiian® Original Sweet Hawaiian Dinner Rolls

Teriyaki Marinade:
3 cups Kikkoman light soy sauce
1 3/4 cup light brown sugar
2 cups water
1 1/2 cup ginger peeled and chopped
1 cup chives chopped
1/2 cup sesame oil

Directions
1. In a large mixing bowl, gently mix together all ingredients for the teriyaki marinade. Set aside.
2. Form ground beef into 2 inch patties. Place in container for marinating.
3. Add teriyaki marinade to the container and place in refrigerator for at least 6 hours.
4. To sauté or grill the sliders, heat a sauce pan to medium heat and cook to desired temperature.
5. Toast King's Hawaiian® Original Sweet Hawaiian Dinner Rolls.
6. Assemble slider by placing burger patty on bottom half of dinner roll. Garnish with cheddar cheese and pineapple slice. Top with dinner roll.