Hawaiian cuisine offers a delightful mix of flavors from different cultures. These recipes bring the taste of the islands to your kitchen. You can enjoy tropical fruits, fresh seafood, and unique spices without leaving home.
You’ll find a variety of dishes to try, from main courses to desserts and drinks. Some recipes are traditional Hawaiian foods, while others are modern takes on island flavors. With 27 options to choose from, you’re sure to find something that appeals to your taste buds.
Poke bowls are a tasty Hawaiian dish you can easily make at home. Start with cubed raw fish like tuna or salmon. Mix it with soy sauce, sesame oil, and rice vinegar.
Add some sliced onions, sea salt, and crushed red pepper for extra flavor. Let the fish marinate while you prepare the other ingredients.
Serve your poke over a bed of fluffy rice. Top it with seaweed, macadamia nuts, and green onions. For a creamy touch, mix mayo and sriracha to make a spicy aioli sauce.
You can customize your poke bowl with different proteins and toppings. Try it with crab, yellowtail, or even tofu for a veggie option.
Kalua pig is a classic Hawaiian dish that’s perfect for feeding a crowd. You can make this tender, smoky pork at home using just a few simple ingredients.
Start with a pork shoulder and rub it with Hawaiian sea salt. Wrap the meat in banana leaves or foil to lock in moisture. Cook it low and slow in your oven for several hours until it’s fall-apart tender.
The result is juicy, flavorful pulled pork with a hint of smokiness. Serve your kalua pig with steamed rice and macaroni salad for a traditional Hawaiian plate lunch. You can also use it in tacos, sandwiches, or on top of salads.
Spam musubi is a popular Hawaiian snack that combines salty Spam with sweet rice. To make it, slice Spam into thin pieces and fry them in a pan.
Mix soy sauce and sugar to create a simple teriyaki glaze. Pour this over the Spam as it cooks.
Press cooked rice into a rectangular mold. Place a slice of glazed Spam on top. Wrap it all with a strip of nori seaweed.
You can find spam musubi at convenience stores and food trucks across Hawaii. It’s a tasty, portable snack that’s perfect for beach days or quick meals on the go.
Manapua is a beloved Hawaiian snack that originated from Chinese char siu bao. These soft, fluffy buns are filled with savory char siu pork.
To make manapua, you’ll need to prepare a simple dough and let it rise. While waiting, cook the char siu filling with a mix of sauces for flavor.
Once the dough is ready, divide it into small portions. Flatten each piece, add the filling, and seal the bun by pinching the edges together.
You can steam or bake manapua. Steaming takes about 15 minutes, while baking at 350°F requires 18-20 minutes. The result is a warm, comforting treat that’s perfect for any time of day.
Haupia is a classic Hawaiian dessert that’s simple to make and delicious. It’s a coconut pudding with a jelly-like texture that’s often served chilled and cut into squares.
To make haupia, you’ll need coconut milk, sugar, cornstarch, and water. Mix the ingredients in a saucepan and cook until thickened. Then pour it into a dish and refrigerate until set.
The result is a creamy, coconutty treat that’s perfect for warm days. You can enjoy haupia on its own or use it as a filling for pies and cakes. It’s a staple at Hawaiian luaus and a great way to bring a taste of the islands to your kitchen.
Lomi lomi salmon is a refreshing Hawaiian dish perfect for warm days. To make it, you’ll need salted salmon, tomatoes, onions, and green onions.
Start by dicing the salmon into small cubes. Chop the tomatoes, sweet onions, and green onions finely. Mix all the ingredients in a large bowl.
Add a squeeze of lemon or lime juice for extra zest. Some recipes suggest adding a pinch of sugar to balance the flavors. Gently massage the mixture with your hands to combine everything well.
For the best taste, let the lomi lomi salmon chill in the fridge for a few hours before serving. This allows the flavors to meld together nicely.
Hawaiian Lau Lau is a classic dish that brings together savory flavors and local ingredients. You’ll wrap pork and fish in taro leaves, creating a tasty bundle.
To make Lau Lau, start by placing 3-5 taro leaves on a clean surface. Put chunks of pork and butterfish in the center. You can add cubed sweet potatoes and carrots for extra flavor.
Fold the leaves to wrap the filling tightly. Then, wrap the bundle in ti leaves and tie it securely. Steam the Lau Lau until the meat is tender and the leaves are soft.
Serve your Lau Lau hot with sides like sweet potato or poi. This dish is perfect for a traditional Hawaiian meal or as part of a larger feast.
Poi is a staple food in Hawaiian cuisine. You make it by mashing cooked taro root. The taro is steamed or baked, then peeled and pounded with water.
The result is a smooth, sticky paste. Poi can be thick or thin. Its consistency depends on how much water you add during preparation.
You can eat poi plain or add salt, sugar, or soy sauce for flavor. It’s nutritious, low in fat, and gluten-free. Poi is also high in phosphorus and vitamin B.
To store poi, cover it with a thin layer of water to prevent drying. You can reheat hard poi by steaming it for about 20 minutes.
Malasadas are a beloved Hawaiian dessert with Portuguese origins. These golden, deep-fried doughnuts are a must-try treat when visiting the islands.
To make malasadas, you’ll need a yeast-based dough. Mix warm milk, sugar, and yeast, then let it sit until foamy. Add flour, eggs, and butter to create a soft dough.
After the dough rises, shape it into small balls and fry them until golden brown. Drain the excess oil and roll the hot malasadas in sugar.
Some bakeries offer filled versions with custard or haupia (coconut pudding). You can find malasadas at many local bakeries and food trucks throughout Hawaii.
Hawaiian sweet bread is a soft, fluffy treat with a hint of tropical flavor. You can make it at home with a few key ingredients.
Start by mixing yeast with warm water and sugar. Let it foam up. In another bowl, combine melted butter, pineapple juice, and milk.
Mix flour, sugar, and salt in a large bowl. Add the yeast and butter mixtures. Beat in eggs and vanilla. Knead the dough until smooth.
Let the dough rise, then shape it into a round loaf or rolls. Brush with egg wash before baking. The result is a golden, slightly sweet bread perfect for any meal.
Garlic shrimp is a popular Hawaiian dish that’s easy to make at home. You’ll need shrimp, lots of garlic, butter, and a few spices.
Start by coating the shrimp in a mix of flour, paprika, salt, and pepper. Melt butter in a pan and cook the garlic until golden.
Add the shrimp to the pan and cook for a few minutes on each side until pink. Pour the garlic butter over the shrimp and give it a quick stir.
Finish with a squeeze of lemon juice for extra flavor. Serve your garlic shrimp with rice to soak up the tasty sauce. This dish brings the flavors of Hawaii right to your kitchen.
Kulolo is a sweet Hawaiian dessert made from taro root. You’ll love its rich, pudding-like texture and unique flavor.
To make kulolo, you grate raw taro and mix it with coconut milk and sugar. Sometimes coconut meat is added too. The mixture is then pressed into a tray lined with ti leaves.
Traditionally, kulolo is steamed for several hours. You can also bake it in the oven or cook it in a slow cooker. The result is a dense, fudgy treat that’s often compared to mochi.
Kulolo has a deep brown color and is very sweet. A small slice is enough to satisfy your dessert cravings. Try this classic Hawaiian treat for a taste of island culture.
Oxtail soup is a beloved Hawaiian dish that warms you up on cool days. You start by simmering oxtails in water with ginger, garlic, and star anise. This creates a rich, flavorful broth.
After about an hour, add peanuts to the pot. Let it simmer for 2-3 more hours until the meat falls off the bone. Some recipes include carrots or mushrooms for extra flavor and texture.
Season your soup with fish sauce and Hawaiian sea salt to taste. Garnish with fresh cilantro or green onions before serving. This hearty soup pairs well with steamed rice for a satisfying meal.
Pineapple upside-down cake is a sweet treat that captures the essence of Hawaii. You’ll love this dessert’s tropical flavors and eye-catching appearance.
To make it, start by creating a caramel base in your cake pan. Arrange pineapple slices on top of the caramel. Some recipes add macadamia nuts or coconut flakes for extra Hawaiian flair.
Pour cake batter over the pineapple and bake until golden. When done, flip the cake onto a plate to reveal the caramelized pineapple design on top.
This cake is best served warm. The combination of soft cake, gooey caramel, and tangy pineapple makes for a delicious island-inspired dessert.
Mochiko chicken is a popular Hawaiian dish that’s crispy, sweet, and savory. You’ll love this unique twist on fried chicken.
The key ingredient is mochiko, a sweet rice flour that gives the chicken its signature texture. To make it, cut chicken thighs into bite-sized pieces.
Mix mochiko flour, cornstarch, sugar, soy sauce, eggs, garlic, and green onions to create a flavorful batter. Coat the chicken pieces and marinate them overnight.
When you’re ready to cook, fry the chicken in hot oil until golden brown and crispy. The result is juicy chicken with a delightfully crunchy exterior.
Serve your mochiko chicken with steamed rice and a side of vegetables for a tasty Hawaiian meal.
Coconut shrimp is a popular Hawaiian appetizer that’s crispy, sweet, and savory. To make it, you’ll coat large shrimp in flour, egg, and shredded coconut.
Heat oil in a deep pan to 350°F. Gently fry the coated shrimp until golden brown. Remove them with tongs or a slotted spoon.
Serve your coconut shrimp hot with a sweet chili sauce or pineapple dip. This dish is perfect for parties or as a tasty starter for your Hawaiian-themed meal.
For a twist, try using breadfruit in the coating or make a vegan version with tofu or zucchini. These alternatives can be just as delicious as the original.
Seared ahi tuna is a popular Hawaiian dish that’s quick and easy to make. You’ll need fresh ahi tuna steaks for the best results.
Start by patting the tuna dry and seasoning it with salt and pepper. For extra flavor, coat the steaks in sesame seeds.
Heat a skillet over medium-high heat with a bit of oil. When hot, add the tuna and sear for about 1-1.5 minutes per side. The outside should be golden brown while the inside stays pink.
For a tasty marinade, mix soy sauce, sesame oil, ginger, and lime juice. Let the tuna sit in this mixture for 30 minutes before cooking.
Serve your seared ahi tuna sliced thin with a side of rice and vegetables for a delicious Hawaiian meal.
Overview Of Hawaiian Cuisine
Hawaiian cuisine blends traditional Polynesian flavors with influences from Asia, Europe, and the Americas. It features fresh local ingredients and unique cooking techniques that create bold, tropical tastes.
History Of Hawaiian Food
Ancient Hawaiians ate a diet based on taro, sweet potatoes, coconuts, and seafood. When Europeans and Americans arrived in the 1800s, they brought new foods and cooking methods. Chinese and Japanese immigrants later added their own culinary traditions.
This mix of cultures shaped modern Hawaiian cuisine. Plantation workers created dishes like plate lunch by combining foods from different ethnic groups. World War II brought Spam, which became a local favorite. In the 1990s, chefs started the Hawaii Regional Cuisine movement to showcase local ingredients.
Today, Hawaiian food keeps evolving while honoring its roots. You’ll find both traditional luau foods and innovative fusion dishes across the islands.
Unique Ingredients In Hawaiian Cooking
Hawaiian cooking uses many special ingredients:
Taro: A starchy root used to make poi
Laulau: Pork and fish wrapped in taro leaves
Pineapple: Sweet tropical fruit in many dishes
Macadamia nuts: Rich, buttery nuts native to Hawaii
Spam: Canned meat popular in musubi and fried rice
Poke: Raw fish cubes seasoned with soy sauce and seaweed
You’ll also see lots of coconut, passion fruit, and sea salt. Chefs often use local fish like mahi-mahi and ahi tuna. Kalua pork, cooked in an underground oven, is a classic luau dish.
These ingredients give Hawaiian food its unique flavors. They blend sweet, salty, and umami tastes that capture the essence of the islands.
Common Techniques In Hawaiian Cooking
Hawaiian cooking blends traditional methods with modern approaches. The techniques used create unique flavors and textures in island dishes.
Traditional Cooking Methods
Hawaiians have long used earth ovens called imu for cooking. You dig a pit, line it with hot rocks, and cover food with leaves. This slow-cooking method makes meat tender and smoky.
Poi pounding is another key technique. You mash cooked taro root on a wooden board with a stone pounder. This makes a sticky paste eaten as a staple food.
Lomi lomi is a mixing and massaging method. You rub salt into raw fish or meat with your hands. This cures and seasons the food.
Kalua cooking uses the imu to make shredded pork. You wrap a whole pig in banana leaves and cook it underground for hours.
Modern Adaptations
Today, many Hawaiian cooks use stovetops and ovens instead of imu. You can recreate smoky flavors with liquid smoke or by grilling.
Blenders and food processors now speed up poi making. You can quickly puree cooked taro to the right texture.
Marinating has replaced some traditional curing methods. You soak meats in soy sauce, pineapple juice, and spices to add flavor.
Slow cookers work well for dishes like kalua pork. You get tender, flavorful meat without digging a pit in your yard.
Fusion cooking mixes Hawaiian ingredients with other cuisines. You might add pineapple to pizza or use spam in sushi rolls.
Nutritional Benefits Of Hawaiian Dishes
Hawaiian cuisine offers many tasty dishes that can also be good for you. Let’s look at some of the healthy ingredients and nutrients you’ll find in popular Hawaiian recipes.
Fresh fruits like pineapple and papaya are packed with vitamin C. This helps boost your immune system and keeps your skin healthy.
Seafood is a big part of Hawaiian cooking. Fish provides lean protein and heart-healthy omega-3 fatty acids.
Taro, used in dishes like poi, is high in fiber and potassium. It aids digestion and helps regulate blood pressure.
Coconut milk adds creaminess to many recipes. It contains healthy fats that can increase good cholesterol levels.
Sweet potatoes are rich in vitamin A, supporting eye health and immune function.
Here’s a quick look at nutrients in some common Hawaiian ingredients:
Ingredient
Key Nutrients
Pineapple
Vitamin C, Manganese
Taro
Fiber, Potassium
Salmon
Protein, Omega-3s
Macadamia
Healthy Fats, Thiamin
Many Hawaiian dishes use grilling or steaming methods. These cooking techniques help preserve nutrients and limit added fats.
Remember, portion control is key. Even healthy foods can lead to weight gain if you eat too much.
Cassie brings decades of experience to the Kitchen Community. She is a noted chef and avid gardener. Her new book "Healthy Eating Through the Garden" will be released shortly. When not writing or speaking about food and gardens Cassie can be found puttering around farmer's markets and greenhouses looking for the next great idea.
