15 Hawai’I-Inspired Recipes You’ve Probably Never Tried
This Allrecipes article presents 15 recipes that capture the diverse culinary influences of Hawai’i, ranging from traditional Native Hawaiian ingredients
Hawai’i’s cuisine reflects a rich mix of cultural influences. While true Hawaiian food centers on native ingredients like poi, sweet potatoes, breadfruit, and bananas, the islands’ culinary landscape has been shaped by waves of immigration from Portugal, Japan, China, Korea, and the Philippines.
Malasadas: Portuguese Legacy
Malasadas, a Portuguese donut tradition, are described as the only donuts available in Hawaii. Allrecipes member IDAJ notes they are popular at fundraisers and widely enjoyed by the islands’ Portuguese descendant community.
Hawaiian Banana Nut Bread
Reviewer CoolYeast8024 calls this moist banana nut bread a keeper, ideal for breakfast with cream cheese and appealing even to those who dislike banana bread.
Island-Style Fried Rice
DREGINEK recommends this recipe featuring SPAM, encouraging cooks not to be intimidated. The dish was a success when paired with a Hawaiian-themed dinner.
Maui Girl’s Mango Pie
Rich Haney describes this pie as a yearly tradition when mangoes are abundant, praising its delicious flavor made with fresh tree-ripened mangoes.
Shoyu Chicken
Maraluisa David shares that this oven-cooked shoyu chicken closely matches her mental recipe, taught by elders at temples after 25 years in Hawai’i. She notes it is typically baked rather than barbecued.
**Hawaiian Pork Hash**
MrsN, born and raised in Hawaii, praises the recipe’s comfort food qualities. She substituted square wonton skins for round ones and used a rice cooker steamer tray to achieve perfect results.
**Hawaiian Garlic Shrimp Scampi**
Chef John states this recipe captures the flavor of North Shore shrimp trucks. He notes shell-on or shell-off shrimp work equally well, with shell-off being easier to eat.
**Hawaiian Haystacks**
J describes this dish as a quick, easy meal with rice, creamy sauce, vegetables, and crunchy noodles, suitable for anytime consumption.
**Hawaiian-Style Kalua Pork**
Chef John explains that this method slow-roasts pork wrapped in banana leaves to mimic traditional underground cooking, which defines the term "kalua".
**Ulu (Breadfruit) Pancakes**
Briana Rodrique highlights this recipe for using breadfruit that ripens quickly, noting the pancakes can be frozen for later use.
**Deconstructed Spam Musubi**
Gammaray created this version without a musubi maker, improvising a deconstructed take on the classic. The dish is reportedly required at future potlucks.
**Ahi Shoyu Poke**
ERIC calls it quick, simple, and delicious, with variations including Hawaiian red salt, extra sesame oil, and Sriracha.
**Kalbi Ribs Soup**
Loving Nicole notes the soup uses a Hawai’i-style teriyaki marinade on Korean kalbi ribs, with a reviewer lamenting they didn’t make enough.
**Huli Huli Chicken**
Mama Smith attributes the invention of Huli Huli Chicken to Ernest Morgado in 1955, who cooked teriyaki chicken for farmers. The dish remains a Hawaiian staple served with sticky rice, with aji mirin suggested as a sherry substitute.
**Hawaiian Butter Mochi**
Parker shares that this easy mochi cake recipe tastes like her Kauai mother-in-law’s version, making it ideal for potlucks or bake sales.
