Summer months are the perfect time for camping. While some think camping out means having to eat pre-made meals, that’s not true. These local favorites can be easily made right on the camp stove or grill.

TERIYAKI BEEF KABOBS

1/2 cup soy sauce
1 tablespoon vegetable or canola oil
2 tablespoons sugar
1 teaspoon ginger root, peeled and minced
1 clove garlic, peeled and crushed
2 pounds sirloin steak, cut into 1-inch cubes
18 white button mushrooms
18 cherry tomatoes
1 (8.25-ounce) can pineapple chunks, drained
1 green pepper, seeded and cubed
1 package wooden skewers, soaked in warm water for 15 minutes

In mixing bowl, combine soy sauce, oil, sugar, ginger and garlic. Add sirloin and marinate covered in refrigerator or in ice in cooler for 1/2 hour.

Put meat, mushrooms, tomatoes, pineapple chunks and green pepper pieces alternately on skewers.

Place skewers on hot grill. Turn every 3 minutes until cooked through, about 10 minutes. Makes 18 kabobs.

Approximate nutritional analysis, per kabob:100 calories, 3.5 g fat, 1 g saturated fat, 30 mg cholesterol, 450 mg sodium, 5 g carbohydrate, 1 g fiber, 4 g sugar, 12 g protein

CHICKEN OR SQUID LUAU

2 pounds frozen luau leaves
2 cups coconut milk
1 teaspoon salt
2 pounds cooked chicken or 1-1/2 pounds cooked squid or octopus, cut into 1/2-inch pieces

In large saucepan, combine all ingredients; heat over medium-high heat until warmed through. Serves 6.

Approximate nutritional analysis, per serving (based on chicken): 400 calories, 26 g fat, 18 g saturated fat, 135 mg cholesterol, 550 mg sodium, 8 g carbohydrate, 4 g fiber, no sugar, 35 g protein

Approximate nutritional analysis, per serving (based on squid): 320 calories, 19 g fat, 15 g saturated fat, 350 mg cholesterol, 500 mg sodium, 13 g carbohydrate, 4 g fiber, no sugar, 29 g protein

More Hawaiian Electric Co. recipes are available at www.heco.com.