Lilo & Stitch Movie Night Feast
Lilo & Stitch Movie Night Feast
Ingredients
For the Hawaiian BBQ Chicken
- 2 pounds boneless, skinless chicken thighs
- 1/2 cup pineapple juice
- 1/4 cup soy sauce, low sodium
- 2 tablespoons brown sugar, packed
- 1 tablespoon rice vinegar
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, minced
- 1 teaspoon sesame oil
- 1/2 teaspoon black pepper
- 1 teaspoon cornstarch
- 1 tablespoon water
- 4 pineapple rings, canned or fresh
- 2 green onions, sliced, for garnish
For the Peanut Butter Sandwiches (Stitch's Favorite)
- 8 slices sandwich bread
- 1/2 cup creamy peanut butter
- 1/4 cup strawberry jam
For the Tropical Pineapple Punch (Non-Alcoholic)
- 4 cups pineapple juice
- 2 cups orange juice
- 1/4 cup lime juice, freshly squeezed
- 2 cups ginger ale, chilled
- 1/2 cup fresh pineapple slices, for garnish
- 4 maraschino cherries, for garnish
For the Coconut Rum Cocktail (Adults Only)
- 4 fluid ounces coconut rum
- 8 fluid ounces pineapple juice
- 2 fluid ounces cream of coconut
- 1 fluid ounce lime juice
- 1 cup ice, as needed
- 4 pineapple wedge, for garnish
- 4 cherry, for garnish
Instructions
- 1
Prepare the Hawaiian BBQ Chicken Marinade: In a medium bowl, whisk together the pineapple juice, soy sauce, brown sugar, rice vinegar, grated ginger, minced garlic, sesame oil, and black pepper. Place the chicken thighs in a large resealable bag or shallow dish and pour the marinade over them. Ensure all chicken is coated. Marinate in the refrigerator for at least 2 hours, or preferably overnight (up to 12 hours).
⏱️ 10 min00
- 2
Cook the Hawaiian BBQ Chicken: Preheat your grill to medium-high heat (about 375-400°F). Remove chicken from the marinade, discarding the excess marinade. Grill the chicken thighs for 6-8 minutes per side, or until cooked through and internal temperature reaches 165°F. During the last few minutes of cooking, place the pineapple rings on the grill to warm and get slight grill marks.
⏱️ 20 min•🌡️ 375
- 3
Prepare the BBQ Sauce Glaze: While the chicken grills, pour the reserved marinade into a small saucepan. Bring to a boil over medium-high heat. In a small bowl, whisk together the cornstarch and water to create a slurry. Slowly whisk the slurry into the boiling marinade. Reduce heat to low and simmer, stirring constantly, until the sauce thickens, about 2-3 minutes. Remove from heat.
⏱️ 10 min00
- 4
Assemble the Hawaiian BBQ Chicken: Once the chicken is cooked, brush generously with the thickened BBQ sauce glaze. Serve immediately with grilled pineapple rings and garnish with sliced green onions.
⏱️ 5 min00
- 5
Make the Peanut Butter Sandwiches: Spread peanut butter evenly on four slices of bread. Spread strawberry jam evenly on the remaining four slices of bread. Combine the peanut butter and jam slices to form four sandwiches. Cut each sandwich in half or into fun shapes using a cookie cutter, if desired.
⏱️ 10 min00
- 6
Prepare the Tropical Pineapple Punch: In a large pitcher or punch bowl, combine the pineapple juice, orange juice, and fresh lime juice. Stir well. Just before serving, add the chilled ginger ale. Garnish with fresh pineapple slices and maraschino cherries.
⏱️ 5 min00 - 7
Mix the Coconut Rum Cocktails (Adults Only): For each cocktail, combine 1 fluid ounce of coconut rum, 2 fluid ounces of pineapple juice, 1/2 fluid ounce of cream of coconut, and 1/4 fluid ounce of lime juice in a shaker with ice. Shake well until thoroughly chilled. Strain into a glass filled with fresh ice. Garnish with a pineapple wedge and a cherry.
⏱️ 5 min00
Kitchen Tools
Lilo & Stitch Movie Night Feast
For the Hawaiian BBQ Chicken
- 2 pounds boneless, skinless chicken thighs
- 1/2 cup pineapple juice
- 1/4 cup soy sauce, low sodium
- 2 tablespoons brown sugar, packed
- 1 tablespoon rice vinegar
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, minced
- 1 teaspoon sesame oil
- 1/2 teaspoon black pepper
- 1 teaspoon cornstarch
- 1 tablespoon water
- 4 pineapple rings, canned or fresh
- 2 green onions, sliced, for garnish
For the Peanut Butter Sandwiches (Stitch's Favorite)
- 8 slices sandwich bread
- 1/2 cup creamy peanut butter
- 1/4 cup strawberry jam
For the Tropical Pineapple Punch (Non-Alcoholic)
- 4 cups pineapple juice
- 2 cups orange juice
- 1/4 cup lime juice, freshly squeezed
- 2 cups ginger ale, chilled
- 1/2 cup fresh pineapple slices, for garnish
- 4 maraschino cherries, for garnish
For the Coconut Rum Cocktail (Adults Only)
- 4 fluid ounces coconut rum
- 8 fluid ounces pineapple juice
- 2 fluid ounces cream of coconut
- 1 fluid ounce lime juice
- 1 cup ice, as needed
- 4 pineapple wedge, for garnish
- 4 cherry, for garnish
Instructions
- 1
Prepare the Hawaiian BBQ Chicken Marinade: In a medium bowl, whisk together the pineapple juice, soy sauce, brown sugar, rice vinegar, grated ginger, minced garlic, sesame oil, and black pepper. Place the chicken thighs in a large resealable bag or shallow dish and pour the marinade over them. Ensure all chicken is coated. Marinate in the refrigerator for at least 2 hours, or preferably overnight (up to 12 hours).
⏱️ 10 min00 - 2
Cook the Hawaiian BBQ Chicken: Preheat your grill to medium-high heat (about 375-400°F). Remove chicken from the marinade, discarding the excess marinade. Grill the chicken thighs for 6-8 minutes per side, or until cooked through and internal temperature reaches 165°F. During the last few minutes of cooking, place the pineapple rings on the grill to warm and get slight grill marks.
⏱️ 20 min•🌡️ 375 - 3
Prepare the BBQ Sauce Glaze: While the chicken grills, pour the reserved marinade into a small saucepan. Bring to a boil over medium-high heat. In a small bowl, whisk together the cornstarch and water to create a slurry. Slowly whisk the slurry into the boiling marinade. Reduce heat to low and simmer, stirring constantly, until the sauce thickens, about 2-3 minutes. Remove from heat.
⏱️ 10 min00 - 4
Assemble the Hawaiian BBQ Chicken: Once the chicken is cooked, brush generously with the thickened BBQ sauce glaze. Serve immediately with grilled pineapple rings and garnish with sliced green onions.
⏱️ 5 min00 - 5
Make the Peanut Butter Sandwiches: Spread peanut butter evenly on four slices of bread. Spread strawberry jam evenly on the remaining four slices of bread. Combine the peanut butter and jam slices to form four sandwiches. Cut each sandwich in half or into fun shapes using a cookie cutter, if desired.
⏱️ 10 min00 - 6
Prepare the Tropical Pineapple Punch: In a large pitcher or punch bowl, combine the pineapple juice, orange juice, and fresh lime juice. Stir well. Just before serving, add the chilled ginger ale. Garnish with fresh pineapple slices and maraschino cherries.
⏱️ 5 min00 - 7
Mix the Coconut Rum Cocktails (Adults Only): For each cocktail, combine 1 fluid ounce of coconut rum, 2 fluid ounces of pineapple juice, 1/2 fluid ounce of cream of coconut, and 1/4 fluid ounce of lime juice in a shaker with ice. Shake well until thoroughly chilled. Strain into a glass filled with fresh ice. Garnish with a pineapple wedge and a cherry.
⏱️ 5 min00