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Luau cool: mix up some pineapple drops and dig into our luau: a lighter, finger food-style version (no whole pig necessary).

Article Excerpt
Let's face it, the word "luau" may conjure images of other decades:

Ahem, the 1950s and '60s and those ubiquitous aloha shirts, perhaps? But the menu we've put together--inspired by a luau story that Sunset published in 1965--is all modern-day fun, with Hawaii-grown produce (thanks to specialty stores and FedEx) and fruit-infused cocktails.

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Char siu-glazed pork and pineapple buns

SERVES 12 TIME 1 hour, plus brining time

Char siu--Chinese-style barbecued pork--is popular throughout the Islands. We've used its sweet, tangy glaze on pork tenderloin and pineapple, and then tucked both into Hawaiian sweet rolls.

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1/4 cup each kosher salt and packed light brown sugar 1 tbsp. Hawaiian vanilla extract* 2 pork tenderloins (about 1 lb. each) 1/2 cup each ketchup and hoisin sauce 2 tbsp. each toasted sesame oil, minced garlic, minced ginger, and low- sodium soy sauce 12 slices of peeled and cored fresh pineapple 24 King's Hawaiian sweet rolls or other small soft rolls, warmed on the grill if you like 1 cup cilantro sprigs 1. Make brine: In a large pot, bring 3 1/2 cups water to a boil. Stir in salt, brown sugar, and vanilla. Chill until cool. 2. Put pork in a 9-by-13-in. pan and pour on brine. Chill at least 3 hours and up to 12. 3. Make char siu glaze: In a small bowl, mix together ketchup, hoisin, sesame oil, garlic, ginger, and soy sauce. Pour half the sauce into another small bowl. 4. Prepare grill for indirect medium heat (350[degrees] to 450[degrees]; you can hold your hand 5 in. above cooking grate only 5 to 7 seconds). Lay pork over indirect-heat area and cook, covered, until meat reaches 135[degrees] on a meat thermometer, 15 to 20 minutes. 5. Using a pastry brush and one bowl of glaze, cover pork with glaze,...

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