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Welcome to Keli's Hawaiian Gluten Free Sauces!

Gluten-Free – Lower in sodium - No preservatives -- No MSG   

Keli's would like to wish all of you health and yummy dishes for the New Year!

Thank you for your ongoing support!

Love, The Keli's Family

"Creating Aloha One Bite at a Time!"

EVENT - Sweet Home Oregon Jamboree Country Music Festival - Aug. 1st-3rd 2014

Published: July 24th, 2014

It's festival time again! Keli's will be serving up our famous Teriyaki chicken skewers and Yakisoba noodles at the Sweet Home Country Jamboree. This year Miranda Lambert, Tim Mcgraw, ... [Read More]

Event - 31st Annual Astoria Warrenton Crab, Seafood & Wine Festival April 25th-27th 2014

Published: April 23rd, 2014

IT'S TIME TO GET CRABBY AGAIN!!  Come join Keli’s Hawaiian Foods at the Clatsop County Fairgrounds on Highway 202 about 4 miles from the junction of Highway 101 in Astoria. ... [Read More]

A Gluten-Free Diet Doesn't Have to Be Boring

Published: April 5th, 2014

  You can still eat well with Celiac disease or gluten intolerance. By Hazel SyAug. 3, 2011Leave a Comment SHARE   For those with Celiac disease or gluten ... [Read More]

Serve and enjoy!

Here’s  the “whole story of how Alaskan Cod became a delicious Hawaiian flavored meal.”  The flavor was outstanding.  You could taste the thick flavorful, sweet yet tangy ginger/ teriyaki taste, subtle hints of sweet guava along with a hint of garlic flavor ending with a “cool” note from the spearmint leaves, with each and every bite.  I just love your sauces and generally marinate in the Pineapple Huli-Huli Teriyaki marinade.  Today was actually an accident that I used the Teriyaki Baste and Glaze to marinate in, but I am so glad that I did…  The flavor was very, very unique.  Thanks for your wonderful products.  

~Cindy H.  Astoria, OR

Alaskan Cod “Hawaiian Style”

Ingredients:

1 pound fresh or frozen Alaskan Cod fish fillets. ½ to ¾ inch thick

1 C. Keli’s Hawaiian Teriyaki Baste & Glaze

½ tsp. Guava Garlic Salt (Sally Wahine-Gourmet Sea Salts)

¼ tsp. spearmint leaves (for a little kick)

2 Tbls. Macadamia Oil infused with garlic (Oils of Aloha)

Directions:

Thaw fish, if frozen.  Rinse fish and pat dry with paper towels.  Cut into four serving-size pieces.   In a baggy, combine fish, Keli’s Teriyaki Baste & Glaze, guava garlic salt, spearmint leaves.  Marinate for 1 to 2 hours in refrigerator. 

In a large pan, heat macadamia oil.  Add fish, frying on one side until golden.  Turn carefully; fry until second side is golden and fish begins to flake when tested with a fork.  Allow 3 to 4 minutes per side.  Glaze with Teriyaki at the end before serving.

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