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And, just to help everyone get ready for the KaKa Kruise, here's a little food for thought:

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[/SIZE][SIZE=+1]Huli Huli Chicken [/SIZE]

This popular Hawaiian barbequed chicken is often sold at fundraisers in Hawaii. Locals in Hawaii scan the newspaper on weekends looking for Huli Huli benefits. The barbeque sauce for this dish is flavored with pineapple juice, soy sauce, sherry, ginger, and garlic.      Ingredients: 3 chickens, cut into quarters  1/4 cup catsup  1/4 cup soy sauce  1/4 cup brown sugar  1/2 cup chicken broth  1/3 cup sherry or white wine  1/4 cup frozen pineapple juice concentrate.  1 garlic clove, minced  1/2 inch piece of ginger root, finely minced Two drops of worcestershire sauce   Instructions:  Mix all ingredients except chicken, and brush over chicken pieces. Cook chicken on an grill undil done, will will typically take about 40 minutes. Brush chicken with sauce repeatedly during the cooking period. History: In 1955, Ernest Morgado of Pacific Poultry was feeding a group of farmers at a promotional meeting. He barbecued a batch of chicken using his mother's marinade recipe, and the result was so popular that he began making the chicken to sell at fund-raisers. Morgado barbecued mass quantities of chickens between two grills. When one side of the chicken halves was cooked, someone would shout, "huli," Hawaiian for "turn," and the workers would flip the grills over. Morgado liked the name "huli- huli" so much that he registered the trademark with the Territory of Hawai'i in 1958 and the federal government in 1965. Later, he began bottling the marinade, now an Island staple.