Hawaiian Recipes
Cook the islands at home — and know what to order when you arrive
Hawaiian food is a direct record of the islands' history. Every dish traces back to a specific wave of people — Polynesian voyagers who brought taro, sweet potato, and coconut; Japanese and Chinese plantation workers who brought their noodles and rice bowls; Portuguese bakers who brought malasadas; Korean immigrants whose kimchi showed up in plate lunch sides. The result is a cuisine that belongs to no single tradition and tastes like nowhere else on earth.
These recipes are written for home cooks who want to experience that flavor before their trip — and understand what they're eating once they get there. Alongside the cooking instructions, we connect the dishes to their island backstory, places to try them in Hawaiʻi, and ingredients or techniques worth bringing home.
One note on how we work: every recipe here is our own home version of a classic island dish, written in our own words. We name the restaurants and bakeries that made these dishes famous so you can taste the original — we never publish any business's actual recipe.
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Showing all 107 recipes
Popular Recipes to Start With
Reader favorite
1h 20 min
Hawaiian Banana Bread
Hawaiian banana bread made with apple bananas — the small, sweet-tart cultivar that makes the Hana Highway road-stand version unlike any mainland banana bread.
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Local staple
30 min
Spam Musubi
Spam musubi: a block of warm rice, a slice of shoyu-glazed Spam, wrapped with nori. A staple at Hawaii convenience counters and easy to make at home.
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Potluck classic
3h 15 min
Hawaiian Butter Mochi
Hawaiian butter mochi — the chewy, coconut-rich Hawaii bake-sale classic. Mochiko rice flour, coconut milk, butter, eggs. How to make it at home.
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Plate lunch icon
30 min
Loco Moco
Loco moco — rice, hamburger, fried egg, brown gravy. Invented in Hilo in 1949. Here's how to make a real one at home.
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Native Hawaiian
Dishes rooted in Polynesian tradition, passed down for centuries
Native Hawaiian
25 min
Ahi Shoyu Poke
Classic Hawaiian ahi shoyu poke: fresh raw tuna, shoyu, sesame oil, sweet onion, sea salt. Five-minute mix; fish quality is everything.
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Native Hawaiian
5h 5 min
Chocolate Haupia Pie
Chocolate haupia pie — coconut haupia set over a cornstarch chocolate pudding in a buttery crust. The North Shore classic Ted's Bakery made famous, at home.
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Native Hawaiian
2h
Haupia
Traditional Hawaiian haupia recipe. Coconut milk, sugar, cornstarch, salt, chilled into firm squares. Four ingredients, twenty minutes of work.
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Native Hawaiian
45 min
Hawaiian Poke Bowl
Cubed raw ahi, sea salt, soy, sesame oil, sweet onion. The traditional Hawaiian preparation — long before poke became a mainland trend.
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Native Hawaiian
1h 20 min
Hawaiian Sweet Potato
Roasted Hawaiian sweet potato (ʻuala) — the Native Hawaiian root that fed the islands for centuries. Whole-roasted with sea salt and butter.
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Native Hawaiian
6h 35 min
Kalua Pig
Kalua pig — the smoky, salty pork pulled from a Hawaiian imu. A home oven version with sea salt, banana leaves, and liquid smoke.
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Native Hawaiian
30 min
Kalua Pig and Cabbage
Kalua pig and cabbage — shredded smoky pork wilted into tender cabbage in one pot. The everyday Hawaiian plate-lunch staple made at home in 30 minutes.
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Native Hawaiian
6h 30 min
Kulolo
Kulolo recipe — grated taro and coconut, slow-baked into a dense, chewy Native Hawaiian dessert that predates sugar in the islands.
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Native Hawaiian
5h 40 min
Laulau
Laulau — pork and butterfish wrapped in luau (taro) leaves and steamed for hours. Here's how to make the Native Hawaiian classic at home.
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Native Hawaiian
24h 50 min
Lomi Lomi Salmon
Lomi lomi salmon — the diced salmon, tomato, and onion side that anchors every Hawaiian luau plate. The traditional method and how to make it at home.
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Native Hawaiian
1h 15 min
Mashed Breadfruit (Ulu)
Mashed ulu — steamed Hawaiian breadfruit blended with coconut milk into a creamy island staple. A Native Hawaiian starch from before the canoe plants arrived.
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Native Hawaiian
45 min
Ogo Salad
Ogo salad — fresh limu (sea-grown ogo) tossed with shoyu, sesame oil, tomato, and onion. The crunchy, briny side dish that anchors every Native Hawaiian plate.
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Native Hawaiian
2h 50 min
Paʻi ʻAi
Paʻi ʻai is the firm, dense cousin of poi — pounded taro before water is added. Here's how Native Hawaiian families make it at home.
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Native Hawaiian
16h 26 min
Pipikaula
Pipikaula: beef strips cured in Hawaiian salt and shoyu, air-dried a day, then broiled until the edges crisp. The Native Hawaiian luau-plate jerky.
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Native Hawaiian
45 min
Pohole Fern Salad
Pohole fern salad — the foraged fiddlehead fern (hoʻiʻo) tossed with tomato, sweet onion, and a sesame-shoyu dressing. A Maui luau-plate side worth seeking out.
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Native Hawaiian
1h 50 min
Poi
Poi — cooked taro root pounded with water into Hawaii's foundational starch. The Native Hawaiian dish that anchors every traditional plate.
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Native Hawaiian
3h
Squid Lūʻau
Squid lūʻau — tender squid simmered with young taro leaves and coconut milk into a deep-green Native Hawaiian stew. A luau-plate classic, made at home.
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Native Hawaiian
5h 45 min
Sweet Potato Haupia Pie
Sweet potato haupia pie — mashed purple Okinawan sweet potato under cool coconut haupia in a shortbread crust. The North Shore Oahu classic Ted's Bakery is known for.
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Native Hawaiian
25 min
Tako Poke
Tako poke — sliced cooked octopus tossed with shoyu, sesame, sweet onion, and ogo. The fish-counter favorite for people who already love ahi poke.
Get the recipe →Plantation Era
Food brought to the islands by immigrant workers in the 1800s and 1900s
Plantation Era
40 min
Andagi
Andagi — golf-ball-shaped Okinawan doughnuts with a crisp shell and tender, cake-like inside. The Hawaii recipe, from plantation kitchens to your stove.
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Plantation Era
3h
Anpan
Anpan — soft yeasted milk bread wrapped around sweet red bean paste. The Japanese bakery classic that came to Hawaii with plantation workers.
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Plantation Era
1h 10 min
Bibingka
Bibingka — a coconut and rice-flour cake brought to Hawaii by Filipino plantation workers. The Hawaii-style home recipe, soft and edge-crisped.
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Plantation Era
3h
Chantilly Cake
Hawaii's chantilly cake: chocolate layers with a cooked custard frosting of butter, evaporated milk, coconut, and pecans. The Liliha-style bakery classic.
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Plantation Era
13h
Char Siu Pork
Char siu — Cantonese-style red roast pork, brought to Hawaii by Chinese immigrants and made local. Here's how to make it at home, no smoker required.
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Plantation Era
4h 15 min
Chi Chi Dango
Chi chi dango is the soft pastel mochi Japanese-Hawaiian families bake for Boys' Day. Mochiko, coconut milk, sugar — most of the recipe right there.
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Plantation Era
1h 30 min
Chicken Adobo
Hawaii-style chicken adobo: bone-in chicken braised in soy, vinegar, garlic, and pepper. The Filipino plantation dish turned plate-lunch staple.
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Plantation Era
1h
Chicken Long Rice
Chicken long rice — the silky Chinese-Hawaiian glass noodle, ginger, and shredded chicken side that rides in a small cup on the Hawaiian luau plate.
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Plantation Era
3h 30 min
Coco Puffs
Coco Puffs — the chocolate-cream-filled choux pastry topped with chantilly that made Liliha Bakery a Honolulu institution. Here is how to make them at home.
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Plantation Era
1h 5 min
Cold Ginger Chicken
Cold ginger chicken — poached chicken sliced over rice with a punchy ginger-scallion oil. The Hawaii-Chinese plate-lunch classic, made at home.
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Plantation Era
1h 30 min
Cone Sushi
Cone sushi (inari) — vinegared rice in sweet simmered tofu pouches. Hawaii's bento and potluck classic.
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Plantation Era
72h
Crack Seed
Crack seed — Chinese-Hawaiian dried preserved plums seasoned with li hing powder, salt, and licorice. The pocket snack of Hawaii childhoods.
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Plantation Era
1h 10 min
Furikake Chex Mix
Furikake Chex mix — Chex cereal tossed in butter, shoyu, sugar, and nori furikake, then baked low and slow. Hawaii's pupu-plate snack, made at home.
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Plantation Era
3h 30 min
Guava Chiffon Cake
Guava chiffon cake — the soft pink layer cake with guava glaze that defined Honolulu bakery cases for decades. Made at home with frozen guava puree.
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Plantation Era
8h
Guri Guri
Guri guri — Maui's beloved sherbet-meets-ice-milk frozen treat, scooped at Tasaka Guri-Guri in Kahului since the 1910s. Here's how to make it at home.
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Plantation Era
15 min
Halo Halo
Halo halo at home: sweet beans, jellies, ube ice cream, leche flan over shave ice and evaporated milk. The Filipino dessert that traveled to Hawaii.
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Plantation Era
4h 25 min
Hawaii Oxtail Soup
Hawaii oxtail soup — slow-simmered with star anise, ginger, dried tangerine peel, raw peanuts, and mustard cabbage. The Chinese-Hawaiian classic at home.
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Plantation Era
1h
Hawaii-Style Curry Rice
Hawaii-style Japanese curry over rice — the plate-lunch counter version of Japan's family-favorite curry, thicker and a little sweeter for the Hawaii palate.
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Plantation Era
13 min
Hawaii-Style Garlic Furikake Edamame
Hawaii garlic furikake edamame — pan-blistered soybean pods tossed in shoyu butter, garlic, and nori-sesame furikake. The izakaya pupu, made at home in 10 minutes.
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Plantation Era
26h 30 min
Hawaii-Style Kimchi
Hawaii kimchi — the sweeter, less funky local version of Korean kimchi. Quick-pickled or fermented, the plate-lunch side at every Korean barbecue counter.
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Plantation Era
1h 20 min
Hawaiian Banana Bread
Hawaiian banana bread made with apple bananas — the small, sweet-tart cultivar that makes the Hana Highway road-stand version unlike any mainland banana bread.
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Plantation Era
3h 10 min
Hawaiian Boiled Peanuts
Hawaii boiled peanuts simmered in salty, star-anise-and-ginger brine for hours. The plantation-era pupu that lives on every island tailgate.
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Plantation Era
3h 15 min
Hawaiian Butter Mochi
Hawaiian butter mochi — the chewy, coconut-rich Hawaii bake-sale classic. Mochiko rice flour, coconut milk, butter, eggs. How to make it at home.
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Plantation Era
P3D
Hawaiian Chili Pepper Water
Hawaiian chili pepper water — small Hawaiian chilies, vinegar, salt, and garlic, infused into a bright hot table sauce. The local-style recipe.
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Plantation Era
23 min
Hawaiian Chow Fun
Hawaiian chow fun — wide rice noodles stir-fried with char siu, bean sprouts, and oyster-shoyu glaze. The plate-lunch noodle Hawaii grew up on.
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Plantation Era
1h 20 min
Hawaiian Manju
Hawaiian manju — a soft baked pastry filled with sweet azuki bean paste or lima bean an. The Japanese-Hawaiian plantation-era treat from Honolulu bakeries.
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Plantation Era
24h 30 min
Hawaiian Shave Ice
Shave ice — Hawaii's plantation-era summer cool-down. Fine-as-snow ice topped with homemade fruit syrups, ice cream, azuki beans, and condensed milk.
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Plantation Era
4h
Hawaiian Sweet Bread
Hawaiian sweet bread — soft, pillowy, slightly sweet rolls or a round loaf brought to Hawaii by Portuguese plantation workers from Madeira and the Azores.
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Plantation Era
2h 30 min
Hawaiian Wedding Cake
Hawaiian wedding cake — a tender pineapple-studded sheet cake under a thick layer of cream cheese frosting and toasted coconut. The Hawaii potluck classic.
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Plantation Era
45 min
Hekka
Hekka — Hawaii's plantation-era chicken sukiyaki. Chicken, tofu, mung bean noodles, and vegetables in sweet-shoyu broth. One-pot dinner at home.
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Plantation Era
7 min
Hurricane Popcorn
Buttered popcorn tossed with furikake and arare rice crackers. Hawaii's movie-theater snack, made at home in five minutes.
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Plantation Era
4h 22 min
Kalbi Short Ribs
Kalbi — flanken-cut short ribs marinated in soy, sugar, sesame, and pear, then grilled fast and hot. The Korean import that became a Hawaii cookout staple.
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Plantation Era
20 min
Kim Chee Fried Rice
Day-old rice, sour kim chee, Spam, and a runny egg. Hawaii's Korean-local breakfast plate, made at home.
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Plantation Era
3h
Lilikoi Bars
Lilikoi bars — tart passion fruit custard set on buttery shortbread. The Hawaii bake-sale and potluck standard, simpler to make than it looks.
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Plantation Era
25 min
Lilikoi Butter
Lilikoi butter — Hawaii's passion fruit curd. Fresh lilikoi, eggs, butter, sugar. The bright tangy yellow spread that goes on every Hawaii bread basket.
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Plantation Era
4h 45 min
Lilikoi Chiffon Pie
Lilikoi chiffon pie — Hawaii's airy, tart passion-fruit pie set in a graham crust. The bake-sale and tea-room classic, made at home.
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Plantation Era
1h 10 min
Lumpia
Hawaii-style lumpia — crisp, pork-and-vegetable Filipino spring rolls that show up at every island potluck. Full recipe with the sweet-chili dip.
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Plantation Era
20 min
Lup Cheong Fried Rice
Lup cheong fried rice: sweet-cured Chinese sausage stir-fried with day-old rice, egg, green onion, and shoyu. A Honolulu breakfast staple.
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Plantation Era
2h 50 min
Malasadas
Malasadas — pillowy fried Portuguese doughnuts rolled in sugar. Brought to Hawaii by sugar workers in 1878. Here's how to make them at home.
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Plantation Era
3h 15 min
Manapua
Hawaii's manapua is the Cantonese char siu bao grown bigger and softer — here's how to make the local-style steamed pork bun at home.
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Plantation Era
2h 30 min
Mango Bread
Mango bread — the cinnamon-flecked quick bread that shows up at every Hawaii summer potluck when the Haden, Pirie, and Rapoza trees come in. The home recipe.
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Plantation Era
45 min
Mochi Waffles
Mochi waffles: mochiko batter cooked in a waffle iron until the outside crackles and the inside stays chewy. Hawaii's brunch favorite from butter mochi.
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Plantation Era
1h 15 min
Namasu
Namasu: cucumber, carrot, and daikon in a sweet rice-vinegar pickle. Hawaii's Japanese-Hawaiian okazuya side and the cool counter to a plate-lunch.
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Plantation Era
1h 45 min
Nishime
Nishime — chicken, gobo, daikon, carrot, and konnyaku simmered in shoyu-dashi until everything turns the same deep amber. A Hawaii-Japanese New Year's staple.
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Plantation Era
45 min
Pancit Bihon
Pancit bihon recipe — rice-stick noodles stir-fried with chicken, pork, cabbage, and a sweet-savory shoyu sauce. The Filipino-Hawaii potluck classic.
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Plantation Era
P3D
Pickled Mango
Pickled mango — green mango brined in vinegar, sugar, and Hawaiian salt, often dusted with li hing mui. Here's how locals make the iconic Hawaii snack at home.
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Plantation Era
55 min
Pinakbet
Pinakbet is the Filipino vegetable stew Sakada plantation cooks brought to Hawaii: bittermelon, eggplant, squash, and bagoong, finished with pork.
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Plantation Era
1h 10 min
Pineapple Upside-Down Cake
Pineapple upside-down cake — caramelized pineapple rings and maraschino cherries over a butter cake. A 1920s Dole-era Hawaii dessert anyone can bake.
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Plantation Era
40 min
Pork Hash
Pork hash — Hawaii's plate-lunch take on Chinese siu mai. Open-topped pork dumplings steamed and eaten by the dozen at Honolulu's old-school manapua shops.
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Plantation Era
35 min
Pork Tofu
Pork tofu — shoyu-glazed pork and tofu stir fry from Hawaii's old-school saimin counters. The weeknight plate-lunch staple, made at home.
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Plantation Era
3h 20 min
Portuguese Bean Soup
Portuguese bean soup with kidney beans, ham hock, Portuguese sausage, potatoes, and cabbage. The Azorean stew that became a Hawaii lunch counter staple.
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Plantation Era
20 min
Portuguese Sausage, Eggs & Rice
Hawaii's plate-lunch breakfast: Portuguese sausage sliced and pan-seared, two eggs over easy, two scoops of white rice. Here's how to make it at home.
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Plantation Era
45 min
Saimin
Saimin — a plantation-era noodle soup with dashi-style broth, wheat noodles, Spam, kamaboko, egg, and green onion. The Hawaii recipe.
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Plantation Era
1h 5 min
Somen Salad
Somen salad — cold Japanese wheat noodles tossed with shredded char siu, kamaboko, egg, and a shoyu-sesame dressing. The Hawaii potluck staple, made at home.
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Plantation Era
25 min
Spam Fried Rice
Spam fried rice — diced Spam, day-old rice, eggs, green onions, shoyu. Hawaii's breakfast-or-dinner workhorse built from a five-ingredient pantry.
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Plantation Era
30 min
Spam Musubi
Spam musubi: a block of warm rice, a slice of shoyu-glazed Spam, wrapped with nori. A staple at Hawaii convenience counters and easy to make at home.
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Plantation Era
15 min
Spam, Eggs & Rice
Spam, eggs, and rice — the three-line Hawaii breakfast. Pan-fried Spam slices, soft-scrambled eggs, and hot white rice with shoyu on the side.
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Plantation Era
1h 20 min
Sweet Sour Spareribs
Sweet sour spareribs is a Hawaii-Chinese plate-lunch staple — bone-in pork ribs braised in pineapple, vinegar, shoyu, and brown sugar.
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Plantation Era
35 min
Turon
Ripe saba banana and jackfruit wrapped in lumpia paper, rolled in brown sugar, and fried until the wrapper shatters. Hawaii's plantation-era dessert.
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Hawaii's signature meal: protein, two scoops rice, mac salad
Plate Lunch
25 min
Banana Macadamia Nut Pancakes
Banana macadamia nut pancakes: the Hawaii cafe breakfast at home. Buttermilk batter, ripe banana, toasted mac nuts, warm coconut syrup.
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Plate Lunch
58 min
Beef Tomato
Beef tomato — Cantonese stir-fry of beef strips, tomato wedges, and onion in a savory oyster-soy-tomato gravy, served over rice. The Hawaii Chinese plate lunch staple.
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Plate Lunch
30 min
Chicken Katsu
Chicken katsu — panko-crusted fried chicken cutlets with tangy katsu sauce. The Hawaii plate lunch staple, made at home in 30 minutes.
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Plate Lunch
25 min
Furikake Salmon
Furikake salmon — mayo-mustard-shoyu-glazed salmon under a thick crust of nori-sesame furikake, baked 12 minutes. The Hawaii weeknight classic from every potluck.
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Plate Lunch
45 min
Hamburger Steak
Hamburger steak with brown gravy and onions over white rice. Hawaii's plate-lunch workhorse — older than loco moco, no fried egg on top, all comfort.
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Plate Lunch
45 min
Hawaii Bento
Hawaii bento at home — rice, fried chicken or teriyaki, fried egg, Spam, furikake, and pickled veg. The plantation lunch box, decoded.
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Plate Lunch
45 min
Hawaii-Style Korean Fried Chicken
Hawaii-style Korean chicken — boneless fried chicken in a sweet-shoyu sesame glaze. The plate-lunch favorite from Korean BBQ counters across the islands, at home.
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Plate Lunch
25 min
Hawaiian Garlic Shrimp
Hawaiian garlic shrimp — the North Shore Oʻahu shrimp truck plate. Shell-on shrimp in garlic butter, light flour dredge, two scoops of rice. How to make it.
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Plate Lunch
5h 5 min
Huli Huli Chicken
Huli huli chicken — the smoky, soy-pineapple grilled chicken born from a 1955 Honolulu fundraiser. Marinade, sauce, and how to make it on a backyard grill.
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Plate Lunch
2h 50 min
Local Beef Stew
Hawaii local beef stew — fork-tender chuck with carrot, potato, onion, and celery in a thin tomato-shoyu broth. The plate-lunch comfort dish at home.
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Plate Lunch
3h 25 min
Local-Style Macaroni Salad
Hawaiian mac salad — soft elbow macaroni, Best Foods mayo, grated carrot, sweet onion. The creamy side that anchors every island plate lunch.
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Plate Lunch
6h 25 min
Local-Style Teriyaki Beef
Hawaii local-style teriyaki beef — thin-sliced chuck or sirloin marinated in shoyu, brown sugar, ginger, and garlic, then seared hot over rice.
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Plate Lunch
30 min
Loco Moco
Loco moco — rice, hamburger, fried egg, brown gravy. Invented in Hilo in 1949. Here's how to make a real one at home.
Get the recipe →
Plate Lunch
30 min
Macadamia Nut Crusted Mahi Mahi
Macadamia nut crusted mahi mahi — the Hawaii Regional Cuisine dish that took over island menus after 1991. The home-kitchen version, step by step.
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Plate Lunch
3h 15 min
Macadamia Nut Pie
Macadamia nut pie is Hawaii's island-grown twist on pecan pie — toasted mac nuts, brown sugar, butter, and a deep-amber filling baked in a flaky crust.
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Plate Lunch
1h 42 min
Macadamia Nut Shortbread Cookies
Hawaii macadamia nut shortbread cookies — buttery, sandy, lightly sweet, studded with toasted Big Island mac nuts. The cookie that built Big Island Candies.
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Plate Lunch
48h 20 min
Misoyaki Butterfish
Misoyaki butterfish — black cod marinated 48 hours in white miso, sake, and mirin, then broiled lacquered and silky. The Hawaii Regional classic at home.
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Plate Lunch
4h 35 min
Mochiko Chicken: Hawaii's Plate-Lunch Fried Chicken
Mochiko chicken: boneless thighs in a sweet rice flour, soy, sugar, and ginger marinade, fried crispy. How to make Hawaii's plate-lunch classic at home.
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Plate Lunch
55 min
Shoyu Chicken
Shoyu chicken — soy, sugar, ginger, and chicken thighs braised until the sauce reduces to a glaze. A staple of Hawaii's plate-lunch counter, made at home.
Get the recipe →Hawaiian Drinks
Island drinks with real Hawaii roots — from māmaki tea and guava nectar to cocktails invented in Waikīkī
Hawaiian Drinks
5 min
Blue Hawaii Cocktail
The Blue Hawaii was invented at a Waikiki hotel bar in 1957. Here's the classic rum, vodka, and blue curacao recipe — plus the virgin version.
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Hawaiian Drinks
5 min
Chi Chi
The Chi Chi is the pina colada's vodka cousin and a Hawaii pool-bar fixture. Here's the simple blended recipe, plus the virgin version.
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Hawaiian Drinks
2h 30 min
Guava Nectar
Guava nectar — the thick pink juice in every Hawaii cooler — made from scratch with ripe guavas, water, and a squeeze of lime.
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Hawaiian Drinks
10 min
Hawaiian Fruit Punch
Local-style Hawaiian fruit punch — guava, pineapple, orange, and lime over ice — the coral-red pitcher at every island party.
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Hawaiian Drinks
5 min
Hawaiian Mai Tai
The Mai Tai wasn't born in Hawaii — but Hawaii made it famous. The Royal Hawaiian-style recipe with juices and a dark rum float.
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Hawaiian Drinks
10 min
Lava Flow
The Lava Flow is a pina colada with strawberry puree erupting up the glass. How to get the swirl right at home — plus the virgin version.
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Hawaiian Drinks
20 min
Li Hing Mui Lemonade
Li hing mui lemonade — sweet, sour, salty, and rust-red — brings Hawaii's crack seed culture to a cold glass. Here's how to make it.
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Hawaiian Drinks
20 min
Lilikoi Lemonade
Lilikoi lemonade — fresh passion fruit shaken into tart lemonade — is the farm-stand drink of Hawaii. Here's how to make it at home.
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Hawaiian Drinks
12 min
Mamaki Tea
Mamaki is an herbal tea from a plant that grows nowhere else on earth but Hawaii. How to brew it hot or iced, and where to find the leaves.
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Hawaiian Drinks
2h 20 min
Plantation Iced Tea
Plantation iced tea — black tea brightened with pineapple juice — turns up on local menus across Hawaii. Here's the simple house version.
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