Pink Flamingo Food Ideas

Extend your decorating details to the hors d'oeuvres you serve with a collection of pink flamingo themed party food ideas and recipes. In addition to pink appetizers, we've included some unique options featuring flamingos.

Pink flamingo party food ideas & recipes:

Pink Flamingo Fruit Tray

An artful arrangement of fresh fruits can please the palate while making a stunning impression that will attest to your hosting creativity.

Select a colorful variety to create a tropical, bite-sized mosaic. Use a flamingo-shaped cookie cutter to create “pink flamingos” mingling about your tropical scene.

Prep Time: 30 minutes
Cooking level: Easy
Yield: 16 servings

Ingredients

• 6 clementines
• 1 banana
• 4 kiwis cut into quarters
• 1 slice of watermelon
• 5 red grapes
• Special equipment: flamingo-shaped cookie cutter

Notes

• Pink Flamingo Watermelon Cutouts
• Slice watermelon into slivers about 1/2"-3/4” thick.
• Make cutouts with a pink flamingo cookie cutter.
• Don’t be afraid to experiment and get those creative juices flowing!
• Optional: Sprinkle banana slices with cinnamon to add flavor and create more texture on the palm trees.
• Try to leave as much of the kiwi flesh on each end so that your kiwi-palm-fronds come to a point.
• For a quick and easy way to remove the skin of a Kiwi fruit, check out this video www.youtube.com.
• Serve on a large, flat surface; we used a black cutting board to make the colors stand out.

Pink Flamingo Shrimp

Chances are that if you searched the internet for “pink flamingo appetizer” or the like, you have ended up here, on this page, reading this recipe. That’s right folks, we've created the first savory flamingo-shaped appetizer and I am excited to share it with you.

Prep Time: 1 hour
Chill Time: 4 hours-overnight
Cooking level: Easy
Yield: 24 servings

Ingredients

• 24 medium shrimp; cooked, peeled, deveined, tail-off
• 3 oz cream cheese, softened
• 1 cup finely shredded cheddar cheese, softened
• 2 tbsp butter, softened
• 1 tbsp finely chopped white onion
• 1 tbsp white wine
• 1 tsp Worcestershire sauce
• Dash of hot sauce
• Black decorating gel
• 24 small round Melba toast or crackers

Directions

Prep

1. Bring butter, cream cheese and shredded cheese to room temperature.
2. Mix all ingredients until combined.
3. Optional: Add red food coloring to create a pink color that matches the shrimp.
4. Chill for 4-24 hours.
5. Using black food gel, paint one-half of the shrimp tail as the beak, then add the eye on the same side.
6. Place each painted shrimp on a baking sheet with the undecorated side down and refrigerate until ready to use.

Serve

1. Make a 1-inch ball with the cheese mixture and center on a cracker.
2. Use your finger to make a hole in the center of the cheese ball.
3. Paint the flamingo beak and eye on the undecorated side of a dry shrimp.
4. Place the shrimp in the indention in the cheese ball on the cracker.
5. Keep assembled hors d'oeuvres refrigerated.
6. Serve immediately.

Pink Flamingo Bites

Pink flamingos taste like chicken, who knew?!

Okay, so my corner of the USA doesn't stock pink flamingo, and the spicy marinade combined with sweet grilled pineapple turns this common barnyard fowl into a tropical-inspired delight.

Cook time: 20 minutes
Prep time: 10 minutes
Chill time: 2 hours-overnight
Cooking level: Easy
Yield: 16 bites

Ingredients

• 3 tbsp soy sauce
• 3 tbsp brown sugar
• 2 tbsp sherry
• 1 tbsp sesame oil
• 1/4 tsp ground ginger
• 1/4 tsp garlic powder
• 4 skinless, boneless chicken breasts, cut into 1-inch pieces
• 1 (20 ounce) can pineapple chunks, drained

Directions

1. In a shallow dish, make a marinade by mixing the soy sauce, brown sugar, sherry, sesame oil, ginger, and garlic powder.
2. Stir in the chicken pieces and pineapple with the marinade until well coated. Cover and refrigerator for at least 2 hours or overnight.
3. Preheat grill to medium-high heat.
4. Thread chicken and pineapple alternately onto skewers and brush with olive oil.
5. Grill 15 to 20 minutes, turning occasionally until chicken juices run clear.
6. Remove pieces from the skewer and reassemble with 1 pineapple and 1 chicken piece on a toothpick.

Note: You may need to halve each pineapple piece to balance the taste with the chicken.

Recipe Inspiration: allrecipes.com

Perfectly Pink Deviled Eggs

Turn everyday deviled eggs into fabulously fun perfectly pink party food. Just the thing for a pop of pink to liven up your flamingo themed event!

After the eggs have been perfectly hard-boiled, use food dye to create pretty “pink flamingo” eggs.

Perfect Hard-boiled Eggs

Cook time: 14 minutes
Prep time: 10 minutes
Chill time: 15 minutes
Cooking level: Easy
Yield: 24 servings

Ingredients

• 1 tbsp salt
• 1/4 cup distilled white vinegar
• 6 cups water
• 12 eggs

Directions

1. Mix water, vinegar, and salt together in a large covered saucepan and bring to a boil over high heat.
2. Add the eggs one at a time using a skimmer or spider spoon to drop them in to avoid cracking the shells. Ensure that all eggs are completely submerged in a single layer.
3. Reduce heat to reach a gentle boil, and cook for 14 minutes.
4. Then remove the eggs from the hot water immediately and place directly into an ice bath for 15 minutes.
5. After cooled completely, the shells will peel off easily. Can be refrigerated for up to a week before being peeled.

Note: Although vinegar and salt are used in boiling, it does not alter the flavor of the eggs.

Pink Flamingo Egg Dye

• 2 cups water, boiling
• 1/2 fresh beet, sliced
• 3 tbsp white vinegar

Directions

1. Pour boiling water and vinegar over the fresh beet slices, and allow to sit for at 2-6 hours; dye can be refrigerated overnight.
2. For a uniformly pink option, slice the eggs in half and remove the yolks before dying.
3. Remove beet solids and add egg halves one at a time and allow to soak for 5 minutes for a light pink, or up to 20 minutes for more intense color.
4. Variation: If you want a bright pink ring with a white center, add the whole egg (shell removed) before slicing.
5. Other options
• Artificial food dye can be substituted for the natural version if desired,
• Refrigerate them for 2-3 hours in pickled beet juice, if you prefer the flavor.

Tarragon Stuffing

Prep time: 10 minutes
Chill time: 1 hour-overnight

Ingredients

• 1 dozen peeled hard-boiled eggs 
• 1/2 cup mayonnaise 
• 1 tbsp lemon juice
• 1/8 tsp hot sauce 
• 2 tbsp fresh chives, finely chopped
• 2 tsp fresh tarragon, finely chopped
• 1/8 tsp salt, or to taste
• 1/2 tsp dry mustard
• Garnishes: chopped fresh chives, fresh flat-leaf parsley sprigs, crushed black pepper

Directions

1. Cut eggs in half lengthwise, removing yolks to a medium mixing bowl.
2. Mash the yolks with a fork, then stir in the rest of the ingredients.
3. Spoon or pipe the mixture evenly into egg white halves.
4. Cover and refrigerate at least 1 hour or overnight, until ready to serve.
5. Garnish if desired.

Recipe Inspiration: www.myrecipes.com

Watermelon Feta Flamingo Salad

If you are like me and adore savory fruit salads, check out this perfect recipe! As an added bonus, it is easy to incorporate the Pink Flamingo party theme into a chic presentation with large flamingo cutouts arranged around a leaf or wedge salad.

This recipe calls for red wine vinegar, but I sometimes switch it up with a sweet and tangy balsamic glaze drizzled over the feta cheese and mint leaves because of the heavenly caramelized flavor.

Prep Time: 20 minutes
Cooking Level: Easy
Yield: 6 servings

Ingredients

• 1 5-pound watermelon
• 1 Vidalia or other sweet onion
• 1/4 cup red wine vinegar
• Salt and pepper
• 1/2 cup extra-virgin olive oil
• 2 tbsp fresh mint, chopped
• 4 oz feta cheese, crumbled
• 6 whole mint sprigs
• Special equipment: Flamingo cookie cutter

Directions

1. Pink Flamingo Watermelon Cutouts
1. Slice watermelon into slivers about 1/2"-3/4” thick.
2. Make cutouts with a pink flamingo cookie cutter.
2. Cut remaining flesh from the melon, then into bite size pieces, removing and discarding the seeds, and set aside. Peel and slice the onion into rings.
3. In a small bowl, combine the vinegar, salt, pepper, and whisk until salt is dissolved. Slowly whisk in the olive oil, a few drops at a time. Add in the chopped mint, taste, and adjust seasonings.
4. In a large bowl, combine the melon, onion, and feta. Pour the dressing over the melon mixture and toss gently until everything is coated and evenly mixed. Garnish with mint sprigs.

Photo source: blog.hwtm.com

Balsamic Glaze

Cook time: 25 minutes
Cooking level: Easy
Yield: 1 cup

Ingredients

• 2 cups balsamic vinegar
• 1/2 cup brown sugar

Directions

1. Mix balsamic vinegar with brown sugar in a saucepan over medium heat, stirring constantly until sugar has dissolved.
2. Bring to a boil, reduce heat to low, and simmer until glaze is reduced by half, about 20 minutes. Glaze should coat the back of a spoon. Let cool and pour into a jar with a lid; store in refrigerator.

Pistachio Chevre Balls

Prep Time: 1 hour
Chill Time: 30 minutes-3 hours
Cooking Level: Easy
Yield: 24 servings

Ingredients

• 3/4 cup shelled, roasted, salted pistachio nuts
• 2 tbsp dried pink peppercorns
• 11 oz fresh plain soft goat cheese
• 1-1/2 tbsp fresh rosemary, finely chopped
• 2 tbsp extra-virgin olive oil
• A few drops of red food coloring (optional)
• Garnish: 24 rosemary sprigs

Directions

1. Grind pistachios and pepperberries in food processor or with mortar and pestle until coarsely chopped.
2. Mix together cheese, chopped rosemary, oil, and red food coloring (optional) in a medium bowl, then refrigerate for 15 minutes.
3. Roll scant tablespoons of cheese mixture into 24 balls 1-inch in diameter in the palm of hands.
4. Roll balls in pistachio mixture until well coated.
5. Skewer each with a rosemary sprig and arrange in a single layer on a serving tray.
6. Chill at least 15 minutes or up to 3 hours before serving.