Brian Nagele
Hawaii may not be a large state, but its long trade history and plantation-style farms have supported a unique food culture. In this guide, we’ll be looking at some of my favorite foods from the islands, including what makes them unique.
Before we get into that, however, there are a few things to know. First, most of these foods are easy to find in Hawaii, but it’s also possible to recreate them elsewhere with similar ingredients. Hawaii doesn’t have many unique foods, mainly because they import most of their ingredients. However, the local culture does affect the way they prepare their foods.
Traditional Hawaiian foods also include a mix of American and Asian influences. As the halfway point across the Pacific, Hawaii has long worked to appeal to visitors from different areas, and that’s reflected in their cuisine. Learn about the most common Hawaiian dishes that you should try if you ever visit the Aloha state.
Lau Lau
Lau Lau is one of the classic Hawaiian foods. It’s not quite a food in its own right, but rather a preparation method.
If you’re unsure what to try when you visit Hawaii, I suggest you try this. Put simply, Lau Lau is an edible taro leaf wrapped around salted butterfish and fatty meat.
Most people use pork, but chicken and beef can also work.
Lau Lau may also have vegetables like sweet potatoes inside, wrapped up in a leaf packet, and then steamed underground.
Homeowners often use an oven, a rice cooker, or a pressure cooker instead.
Spam Musubi
This traditional Hawaiian dish has obvious Asian influences in it.
As the name suggests, Spam Musubi starts with the classic canned ham product, shaped into a flat rectangular patty with curved edges.
Once the meat is done grilling, it’s put on top of rice (yes, like sushi), then wrapped together with nori seaweed.
Spam Musubi is a relatively new food in Hawaii, but it’s a staple for many people because it’s cheap, easy to make, and tasty.
It’s also one of the simplest Hawaiian foods to make off the island, thanks to the widespread availability of its ingredients.
Kalua Pork
Kalua pork is a main dish for luaus, where an entire pig gets smoked in a sand pit.
Most preparation methods also include generous amounts of sea salt, banana leaves, and some koa wood to give it a more distinctive flavor.
Once cooked, the meat is shredded and mixed with a few other ingredients to make it easier to eat.
Trying authentic Kalua pork outside of Hawaii can be difficult, but you can get a close imitation by slow-cooking a pork butt roast.
Use roughly one tablespoon of liquid smoke and one and a half tablespoons of sea salt for every six pounds of meat.
Malasadas
Originally a Portuguese dish, Malasadas have since become a favorite dish in Hawaii.
These are simple treats made with fried yeast dough, often coated with sugar, cinnamon, and occasionally lemon zest.
Malasadas are smaller than many other types of doughnuts, but their light styling makes them easier to share with friends or family.
Traditional Malasadas are plain, but I suggest filling them with guava, haupia (coconut pudding), or lilikoi (yellow passionfruit) if you want a distinctively tropical flavor.
For a more mainland taste, put some chocolate or custard into Malasadas instead. These dough balls are flexible, so you have plenty of room to experiment.
Poi
Poi is one of my favorite traditional Hawaiian foods due entirely to its deceptively dessert-like nature.
This purple sticky pudding-like dish isn’t dessert, it’s a staple food roughly equivalent to mashed potatoes.
The recipe is simple, usually involving steamed and peeled taro root, mashed with a pestle, and adding water until it gets relatively sticky.
Taro is an excellent addition to most diets, tasting somewhat similar to sweet potatoes. It also absorbs flavors well, so you can add a few seasonings to Poi and customize it to your liking.
Poi may take a little getting used to if you normally eat American food, but if you enjoy sweet vegetables, this may become a new favorite.
Chicken Long Rice
In this case, the long rice is extra long because it’s referring to vermicelli noodles, not traditional grain rice.
With that out of the way, chicken long rice is a noodle dish made with chicken thighs, ginger, green onions, and chicken broth. Unlike most soup dishes, the broth is minimal here.
I prefer chicken long rice as a side dish because it’s small and light enough to serve alongside a bigger meal, but in the right quantity, it also works well as an entree.
If you want to make this outside Hawaii, just get some shredded chicken, vermicelli noodles, and ginger, and go from there.
The Plate Lunch
Although scholars dispute its exact origin, Hawaii’s plate lunch goes back to at least 1880, when laborers on the plantations would often have them for lunch.
A traditional plate lunch is two scoops of rice, one scoop of macaroni salad, and some type of meat. Lau Lau and Kalua Pork are common choices, but some people also use seafood.
Plate lunches are flexible, but with some people swapping components around. You may see poi instead of rice, for example, or fish instead of land-based meat. Many plate lunches also come with Haupia for dessert.
Many mainland teriyaki places essentially serve plate lunches, so you may have eaten a Hawaii-style meal already without even knowing about it.
Huli Huli Chicken
Huli Huli chicken is one of my favorite traditional Hawaiian foods! This grilled chicken dish is made with a sauce that’s kind of like the Hawaiian version of teriyaki sauce.
Huli Huli sauce is made with soy sauce, ketchup, ginger, garlic, and brown sugar. Some recipes also include pineapple juice.
This delicious food pairs well with rice and other sides you would eat with barbecue!
Poke
You can’t talk about Hawaiian cuisine without mentioning poke!
Poke is raw fish, usually ahi tuna or yellowfin tuna, marinated in a mixture of soy sauce, sesame oil, and maui onions or other sweet onions.
The raw fish is served over white rice with other fresh vegetables and fruit like cucumbers, mango, edamame, seaweed, microgreens, and other toppings of your choice.
Poke is a Hawaiian dish, but it is similar to Japanese cuisine like sushi.
Loco Moco
Loco Moco is a Hawaiian comfort food.
The Hawaiian words for Loco Moco mean “crazy burger” which is an accurate representation of this filling dish!
It consists of a hamburger patty on top of white rice, topped with a fried egg and covered in brown gravy.
This hearty dish will certainly leave you feeling full and happy.
Shave Ice
Shave ice is just what it sounds like – shaved ice, topped with flavored syrup!
This Hawaiian treat is like a snow cone but better. Snow cones typically use crushed ice, while shave ice is thinner and holds the syrup better.
Popular flavors include coconut, pineapple, cherry, guave, watermelon, and other fruity flavors.
Manapua
Manapua is a soft, fluffy bun filled with a savory or sweet filling, most commonly char siu pork. The tender pork has a balance of sweetness and saltiness, blending perfectly with the slightly sweet dough. Variations include chicken, curry, or sweet bean paste, offering different flavors.
The bun can be steamed for a soft texture or baked for a golden, slightly crisp crust. Both methods highlight the contrast between the light dough and the rich filling.
Enjoyed warm, Manapua delivers a comforting mix of flavors. The juicy filling and airy bun create a satisfying bite, making it a beloved Hawaiian snack.
Lomi Lomi Salmon
Lomi Lomi Salmon is a refreshing Hawaiian dish made with salted salmon, diced tomatoes, onions, and green onions. The fish is cured, giving it a bold, briny taste that blends with the juicy sweetness of fresh tomatoes. The onions add a sharp bite, balancing the flavors with a crisp texture.
Served chilled, this dish has a light, zesty quality that makes it especially enjoyable in warm weather. The combination of soft fish and crunchy vegetables creates a satisfying contrast in every bite.
Often eaten as a side, Lomi Lomi Salmon brings a bright, fresh element to any Hawaiian meal.
Saimin
Saimin is a comforting Hawaiian noodle soup with a light yet flavorful broth. The delicate noodles have a soft, springy texture that soaks up the savory broth, often made from dashi or a blend of shrimp and pork flavors. The mild, umami-rich base pairs well with the toppings, creating a balanced and satisfying dish.
Common additions include sliced kamaboko (fish cake), green onions, and char siu pork, adding layers of taste and texture. Some versions also feature egg or crispy wontons for extra depth.
Served hot, Saimin is both soothing and hearty, making it a go-to meal for any occasion.
Pipikaula
Pipikaula is a Hawaiian-style dried beef that is both savory and slightly sweet. The meat is marinated in a blend of soy sauce, sugar, garlic, and ginger, allowing it to absorb deep, rich flavors. Once dried and cooked, it develops a slightly chewy texture with a tender center, making every bite satisfying.
The seasoning enhances the natural beefiness, while the drying process concentrates the flavors. Some versions are left softer, while others have a jerky-like consistency.
Often enjoyed as a snack or side dish, Pipikaula pairs well with rice or poi, balancing its bold taste with simple, comforting accompaniments.
Mochiko Chicken
Mochiko Chicken is a crispy, flavorful Hawaiian dish made with bite-sized pieces of chicken coated in a batter of mochiko (sweet rice flour), soy sauce, and seasonings. The marinade infuses the meat with a savory-sweet taste, while the mochiko flour creates a delicate, crispy crust when fried.
Each piece has a satisfying crunch on the outside while remaining juicy and tender inside. The light sweetness from the rice flour balances the deep umami flavors, making it an irresistible dish.
Mochiko Chicken is enjoyed for its crispy texture and rich, well-seasoned taste, making it a favorite in Hawaiian cuisine.
Guava Cake
Guava Cake is a soft, moist dessert with a delicate sweetness and a hint of tropical tartness. The cake itself is light and fluffy, infused with guava juice that gives it a subtle fruitiness. This natural flavor is balanced by a smooth, creamy layer of guava-infused topping that adds an extra touch of sweetness.
The slightly tangy guava glaze enhances the cake’s flavor, providing a refreshing contrast to the soft texture. Each bite offers a perfect mix of sweetness and tartness, making it a unique treat.
Served chilled or at room temperature, Guava Cake is a delightful dessert with a tropical twist.
Butter Mochi
Butter Mochi is a chewy, rich Hawaiian dessert with a golden, slightly crisp crust and a soft, buttery center. Made with mochiko (sweet rice flour), it has a pleasantly chewy texture similar to mochi but with a richer, cake-like consistency. The combination of butter, coconut milk, and sugar creates a creamy sweetness that lingers with each bite.
The outside develops a delicate crispness while the inside remains dense and moist. The balance of buttery richness and subtle coconut flavor makes it both satisfying and unique.
Its distinct texture and blend of flavors make Butter Mochi a favorite treat for those who enjoy both chewy and creamy desserts.
