Hawaiian cuisine offers a unique blend of flavors that reflect the islands’ rich cultural history.
From traditional dishes like kalua pork and poke bowls to local favorites like Spam musubi and loco moco, Hawaiian food combines influences from Polynesian, Asian, and American cooking traditions.
Discovering authentic Hawaiian recipes allows you to bring the taste of the islands into your home without booking a flight.
Whether you’re craving something sweet like mango muffins or savory like Hawaiian macaroni salad, these recipes capture the essence of Hawaii’s melting pot style of cuisine.
The combination of fresh ingredients and bold flavors makes Hawaiian food both approachable and exciting to cook.
1. Kalua Pig
Kalua Pig is a traditional Hawaiian dish that’s known for its smoky flavor and tender texture. The name “kalua” refers to the traditional cooking method of using an underground oven called an imu.
You don’t need to dig a hole in your backyard to make this delicious dish at home. A slow cooker or Instant Pot works perfectly for modern versions.
The recipe is surprisingly simple, typically requiring just a few ingredients: pork shoulder, Hawaiian sea salt, and liquid smoke. Some recipes add bacon and garlic for extra flavor.
The meat cooks low and slow until it becomes fall-apart tender and easily shreddable. This makes it perfect for serving with rice or as part of a traditional Hawaiian plate lunch.
2. Loco Moco
Loco Moco is a classic Hawaiian comfort food that will satisfy your hunger. This dish features white rice topped with a juicy hamburger patty, rich gravy, and a perfectly fried egg.
The gravy is a key component, often made with beef stock and mushrooms for extra flavor.
When you cut into the egg, the runny yolk mixes with the gravy to create a delicious sauce.
Some versions use Spam instead of a beef patty, offering a different take on this island favorite. Green onions are typically sprinkled on top for a fresh finish.
Locals consider Loco Moco excellent hangover food, and you’ll understand why after trying this hearty, satisfying meal.
3. Ahi Poke
Ahi poke is a refreshing Hawaiian dish made with cubed raw tuna. This simple yet flavorful dish combines fresh ahi tuna with soy sauce (shoyu), sesame oil, and green onions.
Traditional Hawaiian-style poke often includes additions like sweet onions, limu (seaweed), and inamona (roasted crushed kukui nuts). Some variations include avocado, cucumber, or a sprinkle of chili for heat.
You can serve poke on its own as an appetizer or create a poke bowl by placing it over rice. Add toppings like furikake (Japanese seasoning) or bubu arare (crispy rice crackers) for extra texture and flavor.
Poke highlights Hawaii’s fresh seafood tradition and makes a perfect light meal for warm days.
4. Spam Musubi
Spam musubi is an iconic Hawaiian snack that combines Japanese and American influences. This portable treat features teriyaki-glazed pan-fried Spam on top of rice, often seasoned with furikake, and wrapped in nori seaweed.
You can make this popular snack at home with just a few simple ingredients. Many Hawaiian families have their own special recipes that have been passed down through generations.
For the best results, try pan-frying your Spam and glazing it with a sweet teriyaki sauce. The contrast between the salty meat, sweet sauce, and fluffy rice makes this dish truly satisfying.
Spam musubi is perfect for beach days, picnics, or quick meals on the go.
5. Huli-Huli Chicken
Huli-Huli Chicken is a Hawaiian classic that will bring island flavors to your table. The name “huli” means “turn” in Hawaiian, referring to how the chicken is rotated while cooking.
This dish features chicken marinated in a sweet and savory sauce made from pineapple juice, soy sauce, brown sugar, and ketchup. Garlic and ginger add a nice flavor kick to this tropical marinade.
You can use any chicken pieces you prefer – thighs, breasts, or a whole cut-up chicken. For authentic flavor, grill the chicken and turn it frequently, basting with the marinade for a sticky, caramelized finish.
6. Chicken Long Rice
Chicken Long Rice is a popular Hawaiian dish with Chinese origins. It features clear bean thread noodles (also called cellophane or glass noodles) in a savory chicken broth.
This comfort food comes in two varieties – soupy or dry. The soupy version resembles chicken noodle soup, while the dry version is more like a noodle dish.
To make Chicken Long Rice, you need chicken broth, soy sauce, garlic, ginger, and sugar. These ingredients create a flavorful base for the tender chicken and translucent noodles.
It’s commonly served at luaus and special occasions, but also makes a simple and satisfying dinner option any day of the week.
7. Laulau
Laulau is a traditional Hawaiian dish made by wrapping pork and fish in taro leaves. The bundle is then wrapped again in ti leaves and steamed until tender.
The most common meats used are pork and butterfish, creating a perfect blend of flavors. When the bundle cooks, the taro leaves release a spinach-like taste that infuses the meats.
You can make laulau at home by layering the leaves and meats, then securing the bundle with string. Modern versions sometimes include chicken, sweet potato, or even breadfruit for variety.
Laulau is typically served with rice and poi as part of a traditional Hawaiian meal. The cooking process takes several hours but rewards you with rich, tender results.
8. Hawaiian Garlic Shrimp
Hawaiian Garlic Shrimp is a popular dish found at food trucks across the islands. It features plump shrimp cooked in a rich butter sauce with generous amounts of garlic.
The traditional recipe combines shrimp with flour, paprika, salt, and pepper. Some versions add a touch of cayenne for heat. The shrimp can be prepared with shells on or off, depending on your preference.
What makes this dish special is the cooking method. The shrimp are sautéed in butter until crispy on the outside while remaining juicy inside. Bits of fried garlic top the dish, adding extra flavor and texture.
You can serve this garlic-butter infused dish with white rice for an authentic Hawaiian plate lunch experience.
9. Macaroni Salad
Hawaiian macaroni salad is a creamy dish that appears at almost every plate lunch. It’s made with simple ingredients including elbow macaroni, mayonnaise, and apple cider vinegar.
The authentic version often includes shredded carrots and sometimes onions for texture and flavor. Some recipes add a touch of brown sugar to balance the tangy vinegar.
What makes Hawaiian mac salad different is its very soft pasta and extra creamy texture. You’ll want to cook the macaroni until it’s quite soft, then mix in the vinegar while the pasta is still hot.
For the creamiest result, use plenty of mayo – Hawaiian-style mac salad is much more mayo-forward than mainland versions.
10. Poi
Poi is a traditional Hawaiian dish made from taro root. To make it, you first need to cook the taro until it’s soft. This usually takes about 45 minutes in boiling water.
After cooking, you peel the taro and mash it. Traditionally, this was done with stone pounders, but today you can use a food processor.
As you mash, add small amounts of water until you reach your desired consistency. Fresh poi has a sweet taste that becomes more sour as it ferments over days.
You can serve poi as a side dish or use it in modern recipes like poi energy bites or overnight oats for a nutritious Hawaiian treat.
11. Haupia
Haupia is a traditional Hawaiian coconut pudding dessert that’s both creamy and refreshing. This sweet treat uses coconut milk as its main ingredient, giving it a rich tropical flavor.
Making haupia at home is quite simple. You only need a few basic ingredients: coconut milk, sugar, cornstarch, and a pinch of salt. When cooked and chilled, it sets into a firm, sliceable pudding.
You can enjoy haupia on its own, cut into small squares. It’s also commonly used as a filling or topping for pies, particularly when paired with chocolate in the popular chocolate haupia pie found throughout Hawaii.
12. Lomi-Lomi Salmon
Lomi-lomi salmon is a refreshing Hawaiian side dish that’s a staple at luaus and plate lunches. The name comes from the Hawaiian word “lomi,” which means to massage or knead, referring to how the ingredients are gently mixed together.
This vibrant dish combines diced salted salmon with fresh tomatoes, onions, and green onions. Some recipes call for smoked salmon as a convenient alternative to traditional salt-cured salmon.
You can prepare this dish easily by mixing all ingredients together and chilling before serving. It’s packed with lean protein and omega-3 fatty acids, making it both delicious and nutritious.
The bright, fresh flavors of lomi-lomi salmon complement heavier Hawaiian dishes perfectly.
13. Pipikaula
Pipikaula is a traditional Hawaiian dish made from partially dried, salted beef. The name literally means “beef rope” in Hawaiian, referring to how paniolo (Hawaiian cowboys) would hang strips of beef to dry like ropes.
This savory dish is typically made from flank steak or bone-in short ribs. It’s seasoned with salt and other ingredients, then partially dried before being served.
You can enjoy pipikaula as a popular pūpū (appetizer) or add it to a rice bowl for a heartier meal. When served hot, it’s often pan-fried right before eating.
Pipikaula makes a perfect make-ahead dish for gatherings. Its rich flavor comes from the drying process, which concentrates the taste of the beef.
14. Malasadas
Malasadas are delicious Hawaiian donuts with Portuguese origins. These treats have become a popular staple in Hawaiian cuisine.
Malasadas are light, fluffy, and rich with ingredients like eggs, butter, and milk. Many recipes also include evaporated milk, which is a Hawaiian modification to the traditional recipe.
You can find these delightful donuts throughout Hawaii, with Leonard’s Bakery in Honolulu being especially famous for them. They’re typically deep-fried and rolled in sugar.
When you make malasadas at home, you’ll create a yeast-based dough that results in a soft, pillowy texture. The outside is slightly crispy while the inside remains tender.
15. Shave Ice
Shave ice is a beloved Hawaiian dessert made of finely shaved ice topped with sweet, colorful syrups. Unlike snow cones, the texture is soft and fluffy rather than crunchy.
To make it at home, you’ll need a shave ice machine or a good blender to create the snow-like texture. Traditional Hawaiian shave ice often includes a scoop of vanilla ice cream at the bottom of the cup before adding the shaved ice.
Pour fruit-flavored syrups generously over the ice. Popular flavors include pineapple, strawberry, and blue raspberry. For authentic Hawaiian style, make homemade pineapple syrup using fresh fruit and sugar.
Some people also add sweetened condensed milk on top for extra richness.
16. Chicken Katsu
Chicken katsu is a beloved Hawaiian dish featuring crispy fried chicken cutlets. To make it, you’ll coat chicken pieces in flour, dip them in beaten eggs, and cover them with panko breadcrumbs for the ultimate crunchy exterior.
The chicken turns out tender inside with a satisfyingly crisp coating. It’s typically served with white rice and mac salad for an authentic Hawaiian plate lunch experience.
A homemade tonkatsu or katsu sauce often accompanies this dish. The sauce adds a tangy, slightly sweet flavor that perfectly complements the crispy chicken.
You can easily make this restaurant-worthy dish at home with simple ingredients for a taste of Hawaii.
17. Butter Mochi
Butter mochi is a popular Hawaiian treat that combines Japanese mochi texture with Western ingredients. It’s made with sweet rice flour (mochiko), which gives it a distinctive chewy texture.
This dessert is like a cross between a cake and traditional mochi. When baked, it develops a slightly crisp exterior while maintaining a soft, sticky inside.
The basic recipe includes butter, coconut milk, sugar, and eggs. You can easily customize it by adding toppings like shredded coconut.
Butter mochi is perfect for beginners because it’s simple to make. Just mix the ingredients, pour into a baking dish, and bake until golden.
18. Plate Lunch
The Hawaiian plate lunch is a beloved local meal that shows the islands’ mixed cultural heritage. It typically includes two scoops of white rice, a scoop of creamy macaroni salad, and a main protein dish.
Popular plate lunch proteins include kalua pork, teriyaki beef, chicken katsu, or coconut shrimp. Some versions also add kimchi or furikake-sprinkled rice for extra flavor.
You can create your own plate lunch at home by pairing any Hawaiian entrée with rice and mac salad. This filling meal represents Hawaii’s casual food culture and makes for a satisfying lunch or dinner option when you want a taste of the islands.
19. Guava Cake
Guava cake is a vibrant pink dessert that captures the tropical flavors of Hawaii. This island favorite features a soft, light cake infused with real guava juice.
You can make guava cake from scratch with a chiffon cake base, or take an easier route using a doctored cake mix. The signature element is the sweet and tangy guava flavor that runs through both the cake and frosting.
The frosting often uses cream cheese or heavy cream, creating a perfect balance with the fruity cake. When making this dessert, you’ll need cake flour, baking powder, salt, and guava juice for authentic flavor.
This eye-catching pink cake brings a taste of the islands to your table and makes a stunning dessert for any occasion.
20. Taro Bread
Taro bread is a Hawaiian favorite that brings a unique purple hue and subtle flavor to your table. This bread uses poi (mashed taro root) or taro powder mixed into the dough.
The result is a slightly sweet, fluffy bread with a distinctive color. Many variations exist, including taro rolls which make perfect dinner companions.
You can find recipes using fresh taro paste or dried poi powder. Some versions add coconut milk for extra tropical flavor.
Taro bread is relatively simple to make at home. The process is similar to regular bread, but with the addition of taro giving it that signature Hawaiian twist.
21. Coconut Shrimp
Coconut shrimp is a beloved Hawaiian appetizer featuring large shrimp coated in a crispy coconut breading. This dish offers the perfect blend of sweet and savory flavors.
To make coconut shrimp, you’ll need large shrimp, eggs, flour, unsweetened coconut flakes, and panko breadcrumbs. The shrimp is dipped in flour, then eggs, and finally coated with a mixture of coconut and breadcrumbs before frying.
For the best results, fry the shrimp in canola oil until golden and crispy. Serve your coconut shrimp with a simple sweet chili dipping sauce or a spicy-sweet sauce that complements the coconut flavor.
This dish makes a great appetizer or can be paired with rice for a quick dinner option.
Understanding Hawaiian Cuisine
Hawaiian cuisine reflects the islands’ rich cultural tapestry and unique geography. It combines traditional Polynesian cooking methods with influences from multiple immigrant populations, creating distinctive flavors that celebrate both land and sea.
History of Hawaiian Cuisine
Native Hawaiians developed cooking techniques centered around the imu, an underground oven used to prepare dishes like kālua pork. Taro, a starchy root vegetable, became a staple food transformed into poi by mashing it with water.
When Western explorers arrived in the late 18th century, they introduced new animals and plants that expanded the Hawaiian diet. The 19th century brought significant changes as plantation workers from China, Japan, Portugal, Korea, and the Philippines arrived, each bringing their own culinary traditions.
The 20th century saw the emergence of “local food” – a fusion cuisine blending these diverse influences. Dishes like plate lunch (with Asian-inspired proteins and macaroni salad) became iconic representations of Hawaii’s melting pot culture.
Influences and Ingredients
Hawaiian cuisine features ingredients from both land and sea. Fresh fish and seafood form the backbone of many traditional dishes, with poke (seasoned raw fish) being perhaps the most famous example.
Key plant ingredients include:
- Taro: Used for poi and lau lau
- Breadfruit: Often roasted or steamed
- Coconut: Provides milk, cream, and meat for many dishes
- Tropical fruits: Papaya, pineapple, mango, and lilikoi
Asian influences brought rice (replacing many traditional starches), soy sauce, and various cooking techniques. Portuguese immigrants introduced malasadas (fried dough) and sweet bread. American influence added items like Spam, which became so popular that Spam musubi is now considered a Hawaiian staple.
Modern Hawaiian cuisine continues to evolve, with innovative chefs creating “Hawaii Regional Cuisine” that highlights local ingredients while honoring traditional techniques.
Cooking Techniques in Hawaiian Recipes
Hawaiian cooking techniques blend ancient traditions with modern influences from various cultures. These methods create unique flavors that make Hawaiian cuisine distinctive and beloved worldwide.
Traditional Cooking Methods
The imu, an underground oven, is one of Hawaii’s oldest cooking techniques. To make an imu, Hawaiians dig a pit, line it with hot rocks, add wet banana leaves, then place food (often wrapped in ti leaves) inside. The pit is covered with dirt and left for several hours.
This method creates the classic kalua pork, where the meat becomes incredibly tender and infused with a subtle smokiness. The steam from the wet leaves helps cook the food evenly.
Another traditional technique is pulehu, which means “to broil over hot embers.” Hawaiians use this method for fish and meats, creating a delicious char that enhances flavor.
Raw preparation is also significant in Hawaiian cooking. Poke (pronounced poh-kay) involves cutting fish into cubes and marinating it with sea salt, seaweed, and kukui nuts.
Modern Adaptations
Today’s Hawaiian cooking incorporates techniques from Japanese, Chinese, Filipino, Portuguese, and Korean cuisines.
Stir-frying became popular with Asian influences, creating dishes like chicken long rice.
Grilling has evolved from traditional pulehu methods.
Modern Hawaiian chefs use gas or electric grills to make teriyaki chicken, beef, and seafood. They use sweet-savory marinades combining soy sauce, brown sugar, and ginger.
Slow-cooking has transformed from the imu to contemporary crockpots.
Many home cooks now make kalua pork using slow cookers with liquid smoke to mimic the traditional earthen oven flavor.
Fusion techniques combine traditional Hawaiian ingredients with international cooking methods.
You might find ahi tuna prepared with French searing techniques or Hawaiian-style braised short ribs with Korean influences.
Sous vide cooking has been embraced by upscale Hawaiian restaurants. It allows precise temperature control for dishes like mango-glazed fish or butter-poached Kona lobster.
