Taste summer aloha-style

If you have your own favorite grilling recipe, King's Hawaiian is looking for you. The nation's leading and original producer of Hawaiian sweet bread wants to "see and taste" the grilling skills of American cooks, so it has launched the "Taste Summer with King's Hawaiian" sweepstakes. Five cooks will win a state-of-the-art Char-Broil Infrared Grill and an outdoor patio set, valued at $2,000; and 25 entrants will receive a $200 gift card that will be redeemable at local supermarkets.

The 'Taste Summer' sweepstakes will continue through September 2, and contest details, summer grilling tips and inspirational recipes are posted at www.KingsHawaiian.com.

"The summer grilling season is an annual tribute to outdoor family fun-- we hold this dear as a family-held company with island roots," said Shelby Weeda, president of King's Hawaiian Bakery West. "We hope the 'Taste Summer' sweepstakes creates aloha in the backyards of our valued customers for many years and summers to come."

To submit, entrants must create original recipes, with no more than five primary ingredients (this does not included spices or condiments), plus the King's Hawaiian Sweet Bread), and upload the materials as directed on www.KingsHawaiian.com. Photo submission is optional.

To provide sweepstakes participants with some added inspiration, King's Hawaiian tapped Hilton Waikoloa Village Head Chef Kenny Omiya on the island of Hawaii to create one of his favorite grilling recipes using King's Hawaiian bread and following the contest rules.

Shish Kabob Chicken Sandwiches

Makes three servings


  • 3 pcs. chicken thigh meat
  • 4 oz. Italian dressing
  • 1 tsp. dried oregano
  • 1 tsp. dried basil
  • 1/2 green bell pepper, cut to the size of sweet roll
  • 1/2 red bell pepper, cut to the size of sweet roll
  • 1 oz. red onion, cut to the size of sweet roll
  • 3 pcs. of King's Sweet Bread rolls, cut horizontally in half
  • Pineapple half (for garnish)
  • 6 pcs. cherry tomatoes
  • Pickle and olives to garnish
  • 3 oz. mayonnaise (recipe below)


  1. Combine Italian dressing, oregano and basil, divide.
  2. Marinate chicken thighs with half of the dressing mix for several hours and vegetables with the remaining dressing mix for half an hour.
  3. Grill chicken and vegetables.
  4. Arrange on a skewer, cherry tomato first, top of bread, onion, bell pepper, chicken, bottom of bread and a cherry tomato on the bottom to hold a sandwich in place.
  5. Stick the skewers into the pineapple half for presentation.
  6. Serve with Lilikoi mayonnaise.

Lilikoi Mayonnaise: 1/4 cup mayonnaise 2 tbsp. lilikoi (passion fruit) preserves Whisk together mayonnaise and preserves until smooth.

Buffalo Mozzarella and Roma Tomato Pizza

Makes 4 servings.


  • 1 (16 oz.) loaf King's Hawaiian Sweet Bread
  • 1/2 cup olive oil
  • 1 tbsp. minced garlic
  • 4 oz. shredded mozzarella
  • Salt and pepper to taste
  • 3 oz. diced buffalo mozzarella
  • 1 tbsp. basil chiffonade (basil leaves cut into strips widthwise)


  1. Preheat oven to 400° F.
  2. Slice a 3/4-inch thick round slice off the top of the sweet bread loaf.
  3. Lightly sauté garlic in olive oil, set aside and cool.
  4. Dice roma tomatoes, marinate in olive oil.
  5. Brush cut side of sweetbread with garlic and olive oil.
  6. Top sweet bread with a little shredded mozzarella, then with half of the diced tomatoes. Season with salt and pepper to taste.
  7. Top with buffalo mozzarella and rest of the tomatoes.
  8. Place pizza on baking sheet, cook until cheese is lightly browned, about 7-8 minutes.
  9. Top pizza with basil chiffonade. Serve.

Sweet Bread Pudding Parfait

Makes 5-8 servings


  • 1 qt. whole milk
  • 9 large eggs
  • 9 oz. sugar
  • 2 tsp. vanilla extract
  • 1 lb. King's Hawaiian Sweet Bread
  • Assorted seasonal berries or fruit


  1. Butter and sugar a 9x13-inch pan.
  2. Cut sweet bread into 1-inch cubes and place into pan.
  3. Whisk together eggs and sugar in a bowl. Pour milk and vanilla in and stir until it is well incorporated.
  4. Pour custard mixture over the bread and let soak for 10 minutes.
  5. Cover with foil and bake at 350° F for 35 - 45 minutes.
  6. Let bread pudding cool for 2 hours.
  7. Using a round cutter, sized for parfait glass, cut out 3 sets per glass.
  8. Alternate fruits and bread pudding in the glass. Chill before serving.
  9. Top with purchased vanilla dessert sauce or try melted vanilla ice cream for a quick sauce.

About King's Hawaiian

Founded more than 50 years ago in Hilo, Hawaii when Robert Taira opened his first bakery and tempted the taste buds of local residents with his unique Portuguese Sweet Bread recipe, King's Hawaiian continues to be well known as the original, family-owned producer of Hawaiian sweet bread and national sales leader in this category.

After introducing their delicious sweet bread to the mainland, the Taira family opened the popular King's Hawaiian Restaurant & Bakery in Torrance, Calif. in 1988 and launched quick-service restaurant concept, The Local Place, in 2002. In addition operating a dynamic 150,000 square-foot bakery facility, the company continues to expand its distribution of bread products into stores nationwide. For more information, visit the company's web site at www.KingsHawaiian.com.

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