Scoring live football Hawaii is about turning a regular game-day watch into a full-on island-style party. This guide gives you a complete system for hosting a football-viewing gathering with a Hawaiian twist, from setting up the perfect viewing area to serving poke, grilled meats, and refreshing drinks. It works because it combines practical logistics with easy, crowd-pleasing recipes that capture the flavors of Hawaii.
Ingredients
- 2 lbs (900 g) fresh ahi tuna, sushi-grade, cut into 1/2-inch cubes
- 1/2 cup (120 ml) soy sauce
- 2 tablespoons (30 ml) sesame oil
- 1/4 cup (40 g) finely chopped sweet onion (like Maui onion)
- 2 tablespoons (12 g) chopped green onions
- 1 tablespoon (6 g) toasted sesame seeds
- 1 teaspoon (5 g) grated fresh ginger
- 1/2 teaspoon (1 g) red pepper flakes (optional)
- 4 lbs (1.8 kg) boneless, skinless chicken thighs
- 1 cup (240 ml) teriyaki sauce (store-bought or homemade)
- 1/2 cup (120 ml) pineapple juice
- 1/4 cup (60 ml) soy sauce
- 2 tablespoons (30 g) brown sugar
- 2 cloves garlic, minced
- 1 tablespoon (6 g) grated fresh ginger
- 8 cups (1.9 L) cooked white rice (about 2 1/2 cups uncooked)
- 2 cups (300 g) shredded cabbage or coleslaw mix
- 1/2 cup (120 ml) mayonnaise
- 2 tablespoons (30 ml) rice vinegar
- 1 tablespoon (15 ml) sriracha (adjust to taste)
- 1/4 cup (60 ml) macadamia nut oil or vegetable oil
- 1/4 cup (60 ml) fresh lime juice (about 2 limes)
- 1 teaspoon (2 g) salt
- 1/2 teaspoon (1 g) black pepper
- 2 ripe avocados, sliced
- 1/4 cup (10 g) fresh cilantro leaves
- Lime wedges for serving
- 4 cups (960 ml) passion fruit juice or guava nectar
- 1 cup (240 ml) coconut rum (optional)
- 1 cup (240 ml) sparkling water
- Ice cubes
Instructions
- Prepare the poke marinade: In a medium bowl, whisk together 1/2 cup soy sauce, 2 tablespoons sesame oil, 1/4 cup chopped onion, 2 tablespoons green onions, 1 tablespoon sesame seeds, 1 teaspoon ginger, and red pepper flakes if using. Add the cubed ahi tuna and gently toss to coat. Cover and refrigerate for at least 30 minutes (up to 1 hour).
- Marinate the chicken: In a large resealable bag or bowl, combine 1 cup teriyaki sauce, 1/2 cup pineapple juice, 1/4 cup soy sauce, 2 tablespoons brown sugar, minced garlic, and 1 tablespoon ginger. Add the chicken thighs, seal, and refrigerate for at least 1 hour or up to 4 hours.
- Make the slaw: In a large bowl, whisk together 1/2 cup mayonnaise, 2 tablespoons rice vinegar, and 1 tablespoon sriracha. Add the shredded cabbage and toss to coat. Cover and refrigerate until serving.
- Cook the rice: Cook the white rice according to package directions (usually about 15-20 minutes). Keep warm.
- Grill the chicken: Preheat a grill to medium-high heat (about 400°F / 200°C). Remove chicken from marinade, letting excess drip off. Grill the chicken thighs for 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C) as checked with a food thermometer (USDA FSIS safe minimum). Let rest for 5 minutes, then slice into strips.
- Make the macadamia lime dressing: In a small bowl, whisk together 1/4 cup macadamia nut oil, 1/4 cup lime juice, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Assemble the plates: For each serving, place a scoop of rice in a bowl. Top with sliced grilled chicken, a generous portion of poke, a handful of slaw, avocado slices, and a sprinkle of cilantro. Drizzle with the macadamia lime dressing and serve with lime wedges.
- Make the drinks: In a large pitcher, combine passion fruit juice and coconut rum (if using). Stir well. Just before serving, add sparkling water and ice. Serve cold.
Tips
- Fish safety: Use only sushi-grade ahi tuna that has been frozen per FDA guidance (-4°F / -20°C for 7 days) to kill parasites. Lime juice does not make raw fish safe the way cooking does. Serve poke the day it is made. Pregnant people, young children, older adults, and anyone with a weakened immune system should choose a cooked version (grill the tuna briefly).
- Make ahead: The poke marinade, chicken marinade, and slaw can be prepared a day in advance. Keep them refrigerated separately. Grill the chicken and cook the rice on game day for best texture.
- Substitutions: If you can’t find ahi tuna, use salmon or cooked shrimp. For a non-alcoholic drink, skip the rum. Macadamia nut oil can be replaced with olive oil, though the flavor will be less nutty.
- Common mistakes: Don’t over-marinate the tuna (it will become mushy). Don’t overcook the chicken; use a thermometer. Let the rice rest for 5 minutes after cooking to get the right texture.
Serving Suggestions
Serve the poke bowls and grilled chicken on a large platter with extra lime wedges, soy sauce, and sriracha on the side. Add a bowl of edamame or a simple green salad with macadamia nuts. For dessert, offer fresh pineapple slices or haupia (coconut pudding). The passion fruit drink is perfect for toasting a touchdown.
Variations
- Spicy Ahi Poke: Add 1-2 tablespoons of sriracha or a diced jalapeño to the poke marinade.
- Kalua Pork Style: Instead of grilled chicken, use shredded slow-cooked pork shoulder seasoned with liquid smoke and sea salt.
- Vegetarian Option: Replace the tuna with cubed tofu or hearts of palm, and the chicken with grilled portobello mushrooms.
- Island Tacos: Serve the grilled chicken and slaw in warm corn tortillas with a drizzle of the lime dressing.
Storage and Reheating
Store leftover poke, chicken, slaw, and rice separately in airtight containers in the refrigerator. Poke is best eaten the same day, but can be refrigerated for up to 24 hours (discard any that sits out longer than 2 hours). Cooked chicken and rice keep for 3-4 days. Slaw keeps for 2 days. To reheat, warm the chicken and rice in the microwave or a skillet until steaming (165°F / 74°C for leftovers). Do not reheat the poke—serve it cold or discard. The drink is best fresh, but can be refrigerated for 1 day without the sparkling water.
Frequently Asked Questions
Can I use frozen ahi tuna for poke? Yes, but it must be labeled sushi-grade and have been frozen according to FDA guidelines to ensure safety. Thaw it in the refrigerator overnight before using.
What if I can’t find passion fruit juice? Use guava nectar, pineapple juice, or a mix of orange and mango juice. The flavor will change slightly but still be tropical.
How do I know the chicken is done without a thermometer? A thermometer is the only reliable way. Insert it into the thickest part of the thigh; it should read 165°F (74°C). If you don’t have one, cut into the thickest piece—the juices should run clear and there should be no pink.
Can I make the poke ahead of time? You can mix the marinade up to a day ahead, but add the tuna no more than 1 hour before serving to keep it fresh and firm.
What’s the best rice for poke bowls? Short-grain or medium-grain white rice (like sushi rice) holds together well and has a nice chewy texture. Brown rice works too but is less sticky.
Is this dish spicy? The sriracha in the slaw and the red pepper flakes in the poke add a mild kick. Adjust or omit them for a milder version. Serve extra sriracha on the side for those who want more heat.
Related
- Geoffrey Zakarian Shrimp Cocktail Sauce Recipe
- Potato Pancakes with Applesauce Recipe
- Potato Pancakes Store: Keep Them Crisp & Fresh
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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