Best 8 Aloha Chippers Recipes

11 EASY HAWAIIAN APPETIZERS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a Hawaiian appetizer in 30 minutes or less!

ALOHA CHIPPERS

Steps:

• 1. Preheat oven to 375 degrees. Line cookie sheets with parchment paper or leave ungreased.
• 2. Cream butter, sugars, egg, rum, vanilla, baking soda and salt in large bowl until light and fluffy.
• 3. Blend in flour until dough is smooth and stiff.
• 4. Stir in semisweet and white chocolate chips, 1/2 the coconut and macadamia nuts.
• 5. Drop dough by teaspoonfuls 2 inches apart onto cookie sheets. Sprinkle tops with additional coconut.
• 6. Bake 8-10 minutes or until firm in center. Do not overbake. Remove to wire racks to cool.

ALOHA CHIPPERS

Steps:

• Preheat oven to 375.
• Line cookie sheets with parchment paper. Combine butter, sugars, flour, baking soda and salt. Mix in vanilla, egg and rum. Stir in chocolate chips, white chocolate chips and the nuts and 1/2 cup coconut. Drop cookies by teaspoonsfuls about 2 inches apart on the cookie shees. Sprinkle coconut on top. Bake 8-10 minutes until just firm in the center.

ALOHA PIZZA

Steps:

• Unroll crescent dough into a greased 13x9-in. baking pan; seal seams and perforations. Bake at 375° until golden brown, 6-8 minutes., Spread sauce over crust. Top with chicken, pineapple and cheese. Bake until cheese is melted, 12-15 minutes longer.

CHEWY TRIPLE CHIPPERS

Steps:

• In a medium bowl, whisk together flour, salt, baking soda and baking powder;set aside.
• In a large mixing bowl, cream together butter, peanut butter, white and brown sugars.
• Mix until creamy and light.
• (I have always done this by hand) Add vanilla and add eggs one at a time, mixing well after each addition.
• Beat in corn syrup and cream.
• Add flour mixture in small batches, stirring it into the creamed mixture with a wooden spoon until well combined, but try not to overmix.
• The mixture will become quite thick, and when you are down to the last cup of flour you may want to use your hands to mix if it is too difficult with the spoon.
• Fold in semisweet, milk and peanut butter chips with the wooden spoon or by hand.
• Cover with plastic wrap and refrigerate overnight preferably, or AT LEAST 4 hours.
• To bake cookies: Preheat oven to 325 degrees.
• Line cookie sheets with Silpat or parchment paper.
• (Do not use dark colored/coated cookie sheets! Silver aluminum ones work best) Using a cookie scoop or medium ice cream scoop, scoop out balls of dough and place on lined cookie sheet.
• Slightly press down the top of each scoop of dough.
• These cookies do not spread a lot, so you don't want them to be too tall or too flat before baking.
• Bake for 12-15 minutes or until cookie is golden brown around the edges and bottom is firm but golden.
• They will seem to be not quite done in the middle at first, but this is from the corn syrup which will firm up as it cools, leaving a nice soft and chewy center.
• Let the cookies cool for 2-3 minutes on the cookie sheet before removing to a cooling rack to cool completely.
• Before baking more batches, make sure cookie sheets have completely cooled before adding new scoops of dough.
• Enjoy!

ALOHA BURGERS

Steps:

• Spray gas or charcoal grill rack with cooking spray. Heat grill. Mix sauce ingredients; set aside. In large bowl, mix ground turkey, gingerroot, garlic, soy sauce and sesame oil. Shape mixture into 4 patties.
• Place patties and pineapple slices on grill over medium heat. Cover grill; cook patties 8 to 10 minutes, turning after 5 minutes, until meat thermometer inserted in center of patties reads 160°F. Cook pineapple slices 8 to 10 minutes or until browned and slightly charred, turning once. Place burgers on bottoms of buns; top with lettuce, grilled pineapple, onion, sauce and tops of buns.

ALOHA CHICKEN BURGERS

Steps:

• Place chicken breasts into a plastic zipper bag with soy sauce, seal the bag, and marinate in refrigerator for 30 minutes. While chicken is marinating, place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate, and set aside. Spread cut sides of hamburger buns with butter.
• Preheat an outdoor grill for medium heat, and lightly oil the grate.
• Remove the chicken from the soy sauce, and discard the excess soy sauce. Place the chicken breasts onto the preheated grill, and grill until chicken shows good grill marks, is no longer pink inside, and the juices run clear, 4 to 5 minutes per side. When chicken is almost done, brush each piece generously on both sides with teriyaki sauce to finish grilling. Place a slice of Swiss cheese on each chicken breast, and cover with a lid to help the cheese melt onto the chicken.
• While chicken is grilling, spread the buns open on the grill and cook until toasted and showing grill lines, about 2 minutes. Set the buns aside.
• To assemble, spread the grilled sides of each bun with mayonnaise, and top each bottom bun with a cooked chicken breast, 1 1/2 slices of bacon, a slice of pineapple, a slice from a head of lettuce, a slice of tomato, and the top bun.

OATMEAL COCONUT FUN CHIPPERS

Steps:

• Heat oven to 375.
• In large bowl, beat brown sugar and butter until light and fluffy.
• Add milk, vanilla, and eggs and blend well.
• Lightly spoon flour into measuring cup and level off.
• Stir in flour, baking powder, baking soda, and salt and mix well.
• Stir in oats, coconut, and chocolate chips.
• Drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheet.
• Bake at 375 for 9 to 13 minutes or until light golden brown.
• Cool 1 minute and remove from cookie sheets.
• Cool completely.