The Top 22 Hawaiian Recipes You’ll Want To Make
Craving sunshine on your plate? These Hawaiian recipes bring bright island flavors into your kitchen, from backyard barbecue classics to cozy family favorites.
You will taste sweet pineapple, smoky grill marks, tender pork, and ocean fresh seafood in every bite. Ready to cook like you are on vacation without leaving home?
1. Kalua Pork (Slow Cooker)
Kalua pork turns any ordinary night into a luau at home. You slow cook a well salted pork shoulder with a whisper of liquid smoke until it falls apart, juicy and rich.
The aroma fills your kitchen and practically invites a crowd.
Serve it piled over rice or tucked into cabbage leaves for a lighter plate. Add a quick pineapple salsa for brightness if you like.
Leftovers become breakfast hash, sliders, or nacho topping. It freezes beautifully, so future you will be thrilled.
2. Huli Huli Chicken
Huli Huli chicken is all about that sweet savory glaze. You marinate thighs in pineapple juice, ketchup, soy, brown sugar, ginger, and garlic, then baste as they char.
Flip and baste again, building lacquered layers that stick to your fingers.
The juices drip, smoke rises, and you get irresistible caramelization. Serve with steamed rice and a crisp salad for balance.
You will want extra sauce for drizzling. It is picnic friendly, crowd pleasing, and great cold from the fridge the next day.
3. Spam Musubi
Spam musubi is the ultimate grab and go snack. Pan sear Spam slices until caramelized, then glaze with soy and sugar for a sticky finish.
Press warm rice into a compact block, top with the Spam, and wrap a strip of nori to seal.
It is portable, satisfying, and surprisingly elegant in its simplicity. Adjust sweetness, add furikake, or a dab of mayo if that is your style.
Great for beach days, lunch boxes, or road trips. Make a batch, wrap tightly, and watch them disappear.
4. Loco Moco
Loco moco delivers comfort with every spoonful. Start with a mound of rice, add a juicy seared patty, ladle on oniony brown gravy, and crown with a runny egg.
When the yolk breaks, it mingles with the gravy and coats everything beautifully.
It is stick to your ribs and perfect after a long day. You can season the patty with garlic and Worcestershire for extra depth.
Swap in mushrooms for a steakhouse vibe. It is budget friendly, satisfying, and absolutely hits the spot.
5. Ahi Poke (Shoyu)
Fresh ahi poke tastes like the ocean with a soy sesame kiss. Cube sushi grade tuna and toss gently with shoyu, sesame oil, sweet onion, scallions, and a pinch of chili.
Let it chill briefly so flavors settle but the fish stays pristine.
Serve over warm rice for poke bowls or with taro chips for crunch. You can add limu, avocado, or tobiko if you are feeling fancy.
Always keep it cold and use the freshest fish you can find. Simple, clean, perfect.
6. Hawaiian Mac Salad
This classic mac salad is creamy, tangy, and comforting. Overcook the macaroni slightly for that signature soft bite, then toss with mayonnaise, milk, apple cider vinegar, sugar, and lots of pepper.
Fold in grated carrot and a bit of onion for texture and sweetness.
Chill it so the pasta soaks up flavor and the dressing relaxes. You can add tuna, peas, or hard boiled egg if you like.
It sits happily beside barbecue plates and sandwiches. Make extra because leftovers taste even better the next day.
7. Chicken Long Rice
Chicken long rice is soothing and light. Glass noodles simmer in a ginger garlic chicken broth until silky and tender, then get topped with shredded chicken and bright scallions.
It is the kind of bowl you crave when you want warmth without heaviness.
Add more ginger for a cozy kick, or a splash of shoyu for depth. The texture is slippery, comforting, and somehow restorative.
It feeds a crowd economically, stretches leftovers, and reheats beautifully. Ladle it up and feel better immediately.
8. Lomi Lomi Salmon
Lomi lomi salmon is bright, cool, and refreshing. You salt the salmon in advance, then dice it with tomatoes and sweet onion, gently massaging everything together.
Serve chilled with a bit of crushed ice so it stays crisp and bracing alongside richer dishes.
It is a classic luau side that cuts through fattiness beautifully. Adjust salt carefully since the fish is cured.
Add chili flakes or limu for extra character. It pairs wonderfully with kalua pork and rice, delivering balance and color to the plate.
9. Haupia (Coconut Pudding)
Haupia is a silky coconut dessert that feels both simple and special. You cook coconut milk with sugar and a starch slurry until thick, then chill until set.
Cut into neat squares that hold their shape but melt the moment they touch your tongue.
Serve after a rich meal for a cool, lightly sweet finish. Add a hint of vanilla or a pinch of sea salt to sharpen flavors.
It travels well for potlucks and looks elegant on a dessert platter. Keep it cold for the best texture.
10. Shave Ice Syrups
Homemade shave ice syrups turn a simple mound of fluffy ice into magic. Simmer sugar and water, then add fruit purees or extracts for bright, customizable flavors.
Think lilikoi, guava, coconut, and pineapple, or go classic with strawberry and blue raspberry.
Drizzle over finely shaved ice and finish with sweetened condensed milk for a snow cap. It is pure joy on a hot day and fun for parties.
Make a syrup bar so everyone chooses their favorite colors. Store in squeeze bottles for easy pouring.
11. Garlic Shrimp (North Shore Style)
North Shore garlic shrimp is bold, buttery, and garlicky in the best way. You sizzle a mountain of minced garlic in butter, add shell on shrimp, and season with paprika and lemon.
The sauce clings to every nook, perfect for spooning over rice.
Serve with lemon wedges and maybe a sprinkle of parsley. Eat with your hands and do not apologize for the mess.
The pan juices are liquid gold, so mop them up. It is fast, indulgent, and unforgettable.
12. Saimin
Saimin is Hawaii’s comforting noodle soup, born from many cultures. Springy noodles sit in a light dashi and chicken based broth, topped with char siu, fish cake, and green onions.
It is gentle yet flavorful, perfect when you need something cozy and easy.
Add wontons or a soft egg if you want more richness. A dash of shoyu or chili water personalizes each bowl.
It is weeknight friendly and nostalgic, especially if you grew up slurping it after the beach. Simple, soulful, and satisfying.
13. Chicken Katsu
Chicken katsu delivers maximum crunch with minimal fuss. Pound chicken cutlets thin, dredge in flour, dip in egg, coat with panko, and fry until deeply golden.
Slice and serve with tangy katsu sauce, a mound of rice, and crisp cabbage.
It is kid friendly but never boring. Bake in the oven or air fryer for a lighter take.
Leftovers make excellent sandwiches or katsu curry if you simmer them in sauce. Keep the oil hot and the coating stays airy and shatteringly crisp.
14. Hawaiian Sweet Rolls
These pillowy sweet rolls are pure comfort. Enriched with pineapple juice, butter, and eggs, the dough rises high and bakes to a golden gloss.
Tear one open and the steam puffs out, ready for slathering with butter or stacking into sliders.
They pair with everything from kalua pork to breakfast eggs. You can bake the night before and warm gently before serving.
The subtle sweetness is addictive but not overwhelming. Make a double batch because the first pan will vanish quickly.
15. Portuguese Bean Soup
Portuguese bean soup is a Hawaii staple for chilly evenings. Smoky sausage, beans, and macaroni simmer with tomatoes, onions, and cabbage until everything is cozy and thick.
The broth takes on paprika warmth and a gentle sweetness from long cooking.
Serve with crusty bread or a scoop of rice. It feeds a crowd and tastes even better tomorrow.
You can tweak heat with chili pepper water or add carrots for extra sweetness. It is budget friendly, satisfying, and perfect for potlucks.
16. Furikake Chex Mix
Furikake Chex Mix is dangerously snackable. You bake cereal, pretzels, and Bugles in a buttery soy sugar glaze, then toss with furikake for nori sesame umami.
The pieces turn shiny, crisp, and impossible to stop eating.
Make it for game night or holiday gifts, then watch it disappear. Adjust sweetness or spice to your liking.
Store in airtight jars to preserve crunch. It is nostalgic for many island kids and a pleasant surprise for friends experiencing it the first time.
17. Pineapple Fried Rice
Pineapple fried rice hits sweet, savory, and toasty notes. Day old rice stir fries with garlic, onion, curry powder, and soy, then gets juicy pineapple, shrimp, and peas.
Cashews add crunch while a squeeze of lime brightens everything at the end.
Serve in a pineapple boat for maximum fun. Keep heat high for that coveted wok aroma and do not overcrowd.
It is quick, colorful, and perfect for weeknights. Leftovers reheat beautifully in a hot pan with a splash of water.
18. Malasadas
Malasadas are pillowy sugar dusted doughnuts that make mornings special. The dough fries into golden clouds with a delicate chew and tender crumb.
Toss in granulated sugar while warm, then fill with custard, haupia cream, or lilikoi curd if you like.
Eat them fresh because time dulls their magic. A stand mixer helps, but hand kneading works fine.
Let the dough rest for flavor. Brew coffee, invite friends, and enjoy a still warm malasada that makes everything feel brighter.
19. Plate Lunch Gravy Hamburger Steak
Hamburger steak plate lunch is comfort with a local twist. Juicy patties simmer with onions in a glossy brown gravy seasoned with shoyu and Worcestershire.
Two scoops rice and mac salad complete the picture, soaking up every drop.
It is hearty, affordable, and endlessly satisfying. Add mushrooms or a splash of coffee for deeper flavor.
Keep patties tender by mixing in breadcrumbs and a little milk. This is the kind of meal you think about while driving home hungry.
20. Ahi Katsu with Wasabi Mayo
Ahi katsu gives you crunch outside and sashimi tender inside. Coat tuna loins in panko, fry quickly until golden, and slice to reveal a ruby center.
Dip in wasabi mayo or ponzu for a sharp contrast that keeps bites exciting.
Use high quality tuna and hot oil to avoid overcooking. Serve with cabbage and rice to echo chicken katsu vibes.
It feels fancy but is quick to pull off. Impress dinner guests without breaking a sweat.
21. Lilikoi Butter (Passion Fruit Curd)
Lilikoi butter is sunshine in a jar. Whisk passion fruit juice with eggs, sugar, and butter until thick and velvety.
The tangy perfume spreads beautifully on toast, pancakes, or between cake layers for an instant tropical upgrade.
Strain for extra smoothness and keep chilled. It firms as it cools and tastes even brighter the next day.
Spoon over yogurt or swirl into cheesecake batter. You will find excuses to eat it by the spoonful, no judgment here.
22. Hawaiian Style Short Ribs (Kalbi)
Hawaiian style short ribs borrow Korean kalbi vibes with island sweetness. Cross cut ribs marinate in shoyu, sugar, garlic, ginger, and pear, then grill hot for caramelized edges.
The meat cooks quickly and stays tender thanks to the thin cut.
Serve with rice, kimchi, and a crisp salad. Reserve a little marinade to glaze at the end for shine.
The smell alone will bring neighbors over. It is a guaranteed hit at any backyard gathering.
