50+ Must-Try Hawaiian Lunch Plate Recipes to Spice Up Your Meals

Hawaii is renowned for its stunning beaches, vibrant culture, and, of course, its incredible cuisine. A staple of Hawaiian food culture is the famous plate lunch, a hearty meal often served on a single plate and packed with flavors that reflect the diversity of the islands.

Whether you’re craving tender kalua pig, fresh ahi poke, or a comforting loco moco, the Hawaiian lunch plate is a must-try experience that showcases the richness of local ingredients and cooking techniques.

In this article, we bring you over 50 mouthwatering Hawaiian lunch plate recipes, ranging from traditional favorites to modern twists on classic dishes.

These recipes are designed to transport you straight to the islands, where every bite feels like a warm embrace from the Aloha spirit.

Whether you’re looking for quick and easy options or more elaborate preparations for special occasions, there’s something in this collection for every taste and skill level.

So, grab your apron, and let’s dive into the world of Hawaiian plate lunches that will leave you coming back for more!

50+ Must-Try Hawaiian Lunch Plate Recipes to Spice Up Your Meals

Exploring Hawaiian lunch plates is like taking a culinary journey through the islands, with each dish offering a unique combination of flavors and textures that reflect Hawaii’s rich cultural history.

From the smoky goodness of Kalua pig to the fresh simplicity of ahi poke, these recipes provide a delicious glimpse into the food that defines the islands.

With over 50 mouthwatering ideas to choose from, you’ll be able to create Hawaiian-inspired lunches at home, perfect for any occasion.

So, gather your ingredients, embrace the spirit of Aloha, and treat yourself to a flavorful Hawaiian feast that’s sure to bring the taste of paradise to your plate.

Loco Moco – A Hawaiian Comfort Classic

Loco Moco is a beloved Hawaiian lunch plate, known for its savory combination of a perfectly cooked hamburger patty, rice, fried egg, and rich brown gravy. It’s a hearty, satisfying dish that packs a punch of flavor, making it perfect for lunch after a long day. Whether you’re craving comfort food or want to try something new, Loco Moco is a true taste of Hawaiian home cooking.

Ingredients:

• 2 cups cooked white rice
• 4 hamburger patties (about 1/4 lb each)
• 4 large eggs
• 1/4 cup butter
• 1/4 cup flour
• 2 cups beef broth
• 1 tbsp soy sauce
• 1 tsp Worcestershire sauce
• Salt and pepper to taste
• Green onions (optional, for garnish)

Instructions:

1. Cook the Rice: Begin by cooking 2 cups of white rice according to your preferred method (stovetop, rice cooker, etc.).
2. Prepare the Hamburger Patties: Season the hamburger patties with salt and pepper, then cook them in a skillet over medium heat. Brown both sides and cook for about 4-5 minutes per side, or until they reach your desired doneness. Set aside.
3. Make the Gravy: In the same skillet, melt butter over medium heat. Stir in the flour and cook for 1-2 minutes to create a roux. Slowly add the beef broth, whisking continuously to avoid lumps. Stir in the soy sauce and Worcestershire sauce. Let the gravy simmer until it thickens, about 5-7 minutes. Season with salt and pepper to taste.
4. Fry the Eggs: In a separate skillet, heat a bit of oil and fry the eggs sunny side up or to your preference.
5. Assemble the Plate: On each plate, layer the rice first, followed by a hamburger patty, a fried egg, and top everything with the homemade brown gravy. Garnish with chopped green onions, if desired.
6. Serve and Enjoy: Serve immediately and enjoy this comforting Hawaiian plate lunch!

Loco Moco is a meal that embodies the essence of Hawaiian comfort food. Its balance of savory meat, rich gravy, and tender eggs over rice creates an irresistible combination that is both filling and flavorful. This dish is perfect for a filling lunch and can easily be made into a satisfying dinner as well. It’s sure to transport you to the islands with every bite!

Hawaiian Plate Lunch with Teriyaki Chicken

A classic Hawaiian plate lunch, this recipe features tender teriyaki chicken served with two essential sides: macaroni salad and steamed rice. The savory-sweet glaze on the chicken complements the creamy macaroni salad and fluffy rice, creating a balanced, comforting meal. This plate lunch is popular at Hawaiian eateries and is perfect for a quick and satisfying lunch.

Ingredients:

• 4 boneless, skinless chicken thighs
• 1/4 cup soy sauce
• 2 tbsp honey
• 2 tbsp brown sugar
• 1 tbsp rice vinegar
• 1 tsp grated ginger
• 2 cloves garlic, minced
• 2 cups cooked white rice
• 1 cup macaroni salad (store-bought or homemade)

Instructions:

1. Make the Teriyaki Marinade: In a bowl, combine the soy sauce, honey, brown sugar, rice vinegar, grated ginger, and minced garlic. Whisk until the sugar dissolves, then pour the marinade over the chicken thighs. Let it marinate for at least 30 minutes, or overnight for more flavor.
2. Cook the Chicken: Heat a grill or skillet over medium heat. Cook the marinated chicken thighs for 6-8 minutes per side, or until they are fully cooked through and the glaze has caramelized.
3. Prepare the Macaroni Salad: If you don’t have store-bought macaroni salad, cook 1 cup of elbow macaroni and mix it with mayonnaise, diced celery, chopped onions, and a pinch of salt and pepper. Let it chill for 30 minutes before serving.
4. Serve the Plate: On a plate, serve a portion of steamed rice with a grilled teriyaki chicken thigh on top. Add a generous scoop of macaroni salad on the side.
5. Garnish and Enjoy: Garnish the plate with a sprinkle of sesame seeds or chopped green onions for an extra touch. Serve and enjoy your authentic Hawaiian plate lunch!

This Teriyaki Chicken Plate Lunch brings the flavors of Hawaii to your table with ease. The sweet and savory chicken pairs perfectly with the creamy macaroni salad and the simplicity of steamed rice. It’s a nostalgic and flavorful dish that captures the essence of Hawaii’s culinary tradition in a satisfying lunch plate. Perfect for any day when you need a quick and delicious meal.

Kalua Pork Plate Lunch

Kalua Pork is a slow-cooked Hawaiian dish that’s rich in flavor and tender to the bite. It’s typically prepared by roasting a whole pig in an underground oven, but this simplified version can be made in a slow cooker for a more accessible, yet authentic, experience. Served with steamed rice and a tangy cabbage slaw, this Kalua Pork Plate Lunch is a filling and delicious meal that’s sure to be a hit at any table.

Ingredients:

• 2 lbs pork shoulder (or pork butt)
• 2 tbsp Hawaiian sea salt
• 1 tbsp liquid smoke
• 1/2 cup water
• 2 cups steamed white rice
• 1 cup shredded cabbage
• 1/2 cup mayonnaise
• 1 tbsp apple cider vinegar
• 1 tsp sugar
• Salt and pepper to taste

Instructions:

1. Prepare the Pork: Rub the pork shoulder with Hawaiian sea salt, ensuring it’s evenly coated. Place the pork in a slow cooker, then pour the liquid smoke and water over the top. Cook on low for 8-10 hours, or until the meat is fall-apart tender.
2. Shred the Pork: Once cooked, remove the pork from the slow cooker and shred it using two forks. Mix the meat with the juices from the slow cooker to keep it moist and flavorful.
3. Make the Cabbage Slaw: In a bowl, combine shredded cabbage, mayonnaise, apple cider vinegar, sugar, and a pinch of salt and pepper. Toss until well mixed and set aside to chill for at least 20 minutes.
4. Assemble the Plate: Serve the shredded Kalua pork over a bed of steamed white rice. Add a generous scoop of cabbage slaw on the side.
5. Serve and Enjoy: Garnish with additional salt or a squeeze of lime for added flavor, and enjoy this delicious Hawaiian-style plate lunch!

Kalua Pork Plate Lunch is a true Hawaiian classic, showcasing the island’s love for slow-cooked, flavorful meats. The tender, smoky pork paired with a refreshing cabbage slaw and fluffy rice makes for a complete and satisfying meal. Whether you’re hosting a family dinner or enjoying a casual lunch, this dish brings the spirit of the islands right to your plate.

Huli Huli Chicken Plate

Huli Huli Chicken is a popular Hawaiian dish known for its sweet and savory flavor, which comes from the tropical marinade that’s grilled to perfection. The term “Huli” means “turn” in Hawaiian, referring to the traditional method of flipping the chicken over an open flame. This delicious chicken is served with a side of steamed rice and a simple cucumber salad, offering a balance of sweet, tangy, and savory flavors that are sure to make any lunch feel special.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 1/4 cup soy sauce
• 1/4 cup brown sugar
• 1/4 cup pineapple juice
• 2 tbsp ketchup
• 1 tbsp rice vinegar
• 1 tbsp grated ginger
• 2 cloves garlic, minced
• 1 tbsp sesame oil
• 2 cups steamed white rice
• 1 cucumber, thinly sliced
• 1/2 cup rice vinegar
• 1 tbsp sugar
• Salt and pepper to taste

Instructions:

1. Make the Marinade: In a bowl, combine soy sauce, brown sugar, pineapple juice, ketchup, rice vinegar, ginger, garlic, and sesame oil. Whisk until the sugar dissolves, and pour the marinade over the chicken thighs. Marinate for at least 2 hours or overnight for the best flavor.
2. Grill the Chicken: Preheat your grill or grill pan over medium heat. Remove the chicken from the marinade (reserve the marinade for basting) and place it on the grill. Grill the chicken for 5-7 minutes per side, basting with the reserved marinade until the chicken is fully cooked and has a caramelized exterior.
3. Prepare the Cucumber Salad: In a bowl, combine the sliced cucumber, rice vinegar, sugar, salt, and pepper. Toss and let it sit for about 10-15 minutes to allow the flavors to meld.
4. Assemble the Plate: Serve the grilled Huli Huli chicken over a bed of steamed white rice and add a side of refreshing cucumber salad.
5. Serve and Enjoy: Garnish the chicken with chopped green onions or sesame seeds, and enjoy this delicious Hawaiian-inspired lunch!

Huli Huli Chicken Plate captures the heart of Hawaiian BBQ with its tender, flavorful chicken and vibrant sides. The grilled chicken’s smoky and tangy profile pairs beautifully with the sweet cucumber salad and fluffy rice, making it a delightful and refreshing meal. Whether you’re grilling in the backyard or serving up a tropical feast indoors, this dish will transport you straight to the islands.

Spam Musubi Plate Lunch

Spam Musubi is a Hawaiian favorite, combining the classic canned meat Spam with seasoned rice and wrapped in nori (seaweed). This simple yet flavorful dish is a beloved snack or lunch option across Hawaii. Served with a side of pickled vegetables and steamed rice, Spam Musubi Plate Lunch is a satisfying meal that brings together salty, savory, and slightly sweet flavors in every bite.

Ingredients:

• 2 cups cooked white rice
• 1 can of Spam (12 oz), cut into 8 slices
• 2 tbsp soy sauce
• 1 tbsp sugar
• 1 tbsp rice vinegar
• 1 sheet of nori (seaweed), cut into strips
• 2 tbsp sesame oil
• 1/2 cup pickled vegetables (e.g., pickled carrots, cucumbers)
• 2 cups steamed white rice

Instructions:

1. Prepare the Rice: Cook the white rice and season it with rice vinegar, a pinch of salt, and a dash of sugar. Stir well and let it cool slightly.
2. Cook the Spam: In a skillet, heat the sesame oil over medium heat. Lightly fry the Spam slices for 2-3 minutes per side, until they’re golden and crispy.
3. Make the Glaze: In a small bowl, combine soy sauce and sugar, stirring until the sugar dissolves. Brush the Spam slices with this soy-sugar glaze and cook for another minute on each side to caramelize.
4. Assemble the Musubi: Lay a sheet of nori on a flat surface. Place a scoop of the seasoned rice on the nori and press it down gently. Top the rice with a slice of glazed Spam, then fold the nori over the rice and Spam to form a compact square.
5. Serve and Enjoy: Arrange the Spam Musubi on a plate alongside a scoop of steamed rice and a serving of pickled vegetables. Enjoy the savory, salty, and slightly sweet flavors in every bite.

Spam Musubi is an iconic Hawaiian lunch plate that combines the unique flavors of Spam with perfectly seasoned rice and a crispy nori wrap. The caramelized Spam offers a satisfying umami-rich bite, while the tangy pickled vegetables and fluffy rice complement the flavors beautifully. It’s a simple yet delicious lunch that brings the spirit of the islands to your table, offering a blend of savory goodness in every bite.

Ahi Poke Bowl

Ahi Poke Bowl is a fresh and healthy Hawaiian dish that features raw, marinated tuna served over a bed of rice and topped with a variety of fresh ingredients. The poke bowl is a staple in Hawaiian cuisine, offering a refreshing and customizable meal that’s perfect for a light yet satisfying lunch. With its balance of protein, rice, and crunchy toppings, the Ahi Poke Bowl is a colorful and nutrient-packed dish that transports you to the beaches of Hawaii.

Ingredients:

• 1 lb fresh ahi tuna, diced into small cubes
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp rice vinegar
• 1/2 tsp grated ginger
• 1/2 tsp garlic powder
• 2 cups steamed white rice
• 1/2 avocado, sliced
• 1/4 cup seaweed salad
• 1/4 cup sliced cucumbers
• 1/4 cup sliced radishes
• 1 tbsp sesame seeds
• 2 green onions, chopped

Instructions:

1. Prepare the Ahi Tuna: In a bowl, combine soy sauce, sesame oil, rice vinegar, ginger, and garlic powder. Toss the diced ahi tuna in the marinade and refrigerate for at least 15 minutes to allow the flavors to meld.
2. Prepare the Rice: Cook the white rice and let it cool slightly. Spoon a portion of rice into each serving bowl.
3. Assemble the Poke Bowl: Once the tuna is marinated, arrange it over the rice in each bowl. Add a few slices of avocado, seaweed salad, cucumbers, and radishes. Sprinkle sesame seeds and chopped green onions over the top for garnish.
4. Serve and Enjoy: Serve immediately and enjoy this fresh, light, and flavorful Hawaiian poke bowl!

The Ahi Poke Bowl offers a vibrant and refreshing lunch that’s packed with healthy ingredients. The marinated ahi tuna is rich in flavor and pairs beautifully with the creamy avocado, crisp veggies, and nutty sesame seeds. This bowl is not only delicious but also nourishing, making it a perfect choice for those looking to enjoy a fresh, balanced Hawaiian-inspired meal.

Kalua Pork Plate Lunch

Kalua Pork is a traditional Hawaiian dish that’s slow-cooked until incredibly tender and flavorful. The pork is typically cooked in an underground oven called an “imu,” which infuses it with a unique smoky flavor. However, you can replicate this delicious taste at home using a slow cooker or oven. This Kalua Pork Plate is served with a side of fluffy white rice and a refreshing mac salad, making it the ultimate Hawaiian comfort food.

Ingredients:

• 3-4 lbs pork shoulder (or pork butt)
• 2 tbsp Hawaiian sea salt (or kosher salt)
• 1 tbsp liquid smoke
• 1/2 tsp black pepper
• 2 cups steamed white rice
• 2 cups macaroni salad
• 1 tbsp olive oil (for cooking)

Instructions:

1. Prepare the Pork: Rub the pork shoulder with Hawaiian sea salt, black pepper, and liquid smoke, making sure it’s evenly coated. Let it marinate for at least an hour or overnight in the fridge.
2. Cook the Pork: In a slow cooker, add the pork shoulder and pour a small amount of water (about 1/4 cup) into the pot to keep it moist. Cook on low for 8-10 hours until the pork is fall-apart tender. Alternatively, you can cook it in the oven at 300°F for 4-5 hours, covered, until tender.
3. Shred the Pork: Once cooked, shred the pork using two forks, ensuring it absorbs the remaining juices in the pot for extra flavor.
4. Prepare the Macaroni Salad: Cook the macaroni according to package instructions. Drain and mix with mayonnaise, diced celery, onion, and a pinch of salt. Chill the salad for about an hour before serving.
5. Assemble the Plate: Serve the shredded Kalua pork over steamed white rice, with a side of creamy macaroni salad.
6. Serve and Enjoy: Enjoy this mouthwatering Hawaiian classic for lunch!

Kalua Pork Plate Lunch brings the essence of Hawaiian cuisine to your table with its melt-in-your-mouth pork, perfectly seasoned and complemented by a generous serving of rice and macaroni salad. The smoky flavors from the liquid smoke mimic the traditional imu cooking process, giving the pork its signature taste. This hearty and flavorful meal is perfect for anyone craving an authentic taste of Hawaii, ideal for a relaxed lunch that brings both comfort and satisfaction.

Loco Moco

Loco Moco is a beloved Hawaiian comfort food that consists of a savory rice base topped with a hamburger patty, a fried egg, and a rich brown gravy. This hearty dish is a true fusion of Western and Hawaiian flavors, offering a perfect balance of protein, carbs, and savory goodness. Whether you’re looking for a filling lunch or an indulgent brunch, Loco Moco is a satisfying option that’s full of flavor and tradition.

Ingredients:

• 1 lb ground beef
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Salt and pepper to taste
• 2 cups cooked white rice
• 2 eggs (fried sunny side up)
• 1 cup beef broth
• 2 tbsp soy sauce
• 1 tbsp cornstarch (optional for thickening)
• 1 tbsp butter
• 1 tbsp vegetable oil

Instructions:

1. Make the Hamburger Patties: In a bowl, mix the ground beef with garlic powder, onion powder, salt, and pepper. Form the mixture into 2 large patties.
2. Cook the Patties: In a large skillet, heat vegetable oil over medium heat. Cook the hamburger patties for about 5-6 minutes per side, or until cooked to your desired level of doneness.
3. Make the Gravy: In the same skillet, melt butter over medium heat. Add the beef broth and soy sauce, stirring to combine. If you prefer a thicker gravy, dissolve cornstarch in a small amount of water and stir it into the gravy. Let the gravy simmer for a few minutes until thickened.
4. Fry the Eggs: In a separate pan, heat oil and fry the eggs sunny side up, making sure the yolks remain intact.
5. Assemble the Plate: Place a scoop of white rice on a plate. Top with a hamburger patty, then a fried egg, and finally, pour the brown gravy over the entire dish.
6. Serve and Enjoy: Enjoy the rich, savory flavors of this Hawaiian classic!

Loco Moco is an iconic Hawaiian dish that brings together comforting elements into one delicious plate. The savory burger patty, runny fried egg, and rich brown gravy over the fluffy rice make for a satisfying and hearty meal. This dish embodies the spirit of Hawaiian comfort food—filling, flavorful, and perfect for a leisurely lunch or dinner. Whether you’re in Hawaii or recreating the experience at home, Loco Moco is sure to become a favorite in your recipe collection.

Ahi Tuna Poke Salad Plate

Ahi Tuna Poke Salad Plate is a fresh and vibrant Hawaiian-inspired dish that features cubes of ahi tuna marinated in soy sauce, sesame oil, and other delicious seasonings. Served with a bed of greens and a variety of colorful toppings like avocado, cucumbers, and edamame, this poke salad offers a light yet satisfying lunch that’s full of flavor. It’s perfect for those craving a healthy, seafood-based dish with a tropical flair.

Ingredients:

• 1 lb fresh ahi tuna, cut into cubes
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp rice vinegar
• 1/2 tsp ginger, grated
• 1/4 cup green onions, sliced
• 1 avocado, sliced
• 1/2 cup edamame (cooked)
• 1/2 cup shredded carrots
• 2 cups mixed salad greens
• 1/4 cup pickled ginger
• 1 tbsp sesame seeds

Instructions:

1. Marinate the Tuna: In a bowl, combine soy sauce, sesame oil, rice vinegar, and grated ginger. Toss the cubed tuna in the marinade and refrigerate for 20-30 minutes.
2. Prepare the Salad: While the tuna is marinating, prepare the salad plate. Arrange the mixed greens on a plate, and top with sliced avocado, edamame, shredded carrots, and pickled ginger.
3. Assemble the Poke Salad: Once the tuna is marinated, place the cubes of ahi tuna on top of the salad. Sprinkle sesame seeds and green onions over the top for added flavor.
4. Serve and Enjoy: Serve immediately and enjoy a healthy, fresh, and flavorful Hawaiian poke salad!

The Ahi Tuna Poke Salad Plate is a refreshing and vibrant dish that brings together the freshest seafood and a variety of crisp, colorful vegetables. The marinated tuna is rich and savory, while the fresh salad ingredients provide a light and nutritious contrast. With its balance of flavors and textures, this poke salad is a perfect choice for a healthy, satisfying lunch that will transport your taste buds to the islands.

Spam Musubi Plate

Spam Musubi is a popular and beloved snack in Hawaii, often served as a quick and satisfying meal. It consists of a slice of grilled Spam placed on top of a block of rice, all wrapped together with a strip of nori (seaweed). This simple yet delicious dish is typically accompanied by a side of fresh greens or a small salad for balance. Spam Musubi is not only a Hawaiian favorite but also a great option for a lunch that’s easy to prepare and packs in flavor.

Ingredients:

• 1 can Spam, sliced into 8 pieces
• 2 cups cooked white rice (preferably short-grain or sushi rice)
• 1 tbsp soy sauce
• 1 tbsp mirin (optional)
• 2 tbsp sugar
• 8 sheets nori (seaweed)
• 1 tbsp vegetable oil (for frying)
• 1/2 tsp sesame seeds (optional)
• Pickled ginger (optional, for garnish)

Instructions:

1. Prepare the Rice: Cook 2 cups of rice according to package instructions. Once cooked, let it cool slightly, then season with a mixture of soy sauce, mirin, and sugar. Stir the rice gently to combine and set it aside.
2. Cook the Spam: Heat the vegetable oil in a skillet over medium heat. Lightly fry the Spam slices until golden brown and slightly crispy, about 2-3 minutes per side. Once fried, set the Spam aside to cool.
3. Assemble the Musubi: Place a sheet of nori on a flat surface. Using a sushi mat or your hands, mold a small rectangle of seasoned rice, about the size of the Spam slice. Place the Spam slice on top of the rice, then press it gently to form a compact block.
4. Wrap with Nori: Carefully wrap the nori around the rice and Spam, using a small amount of water to seal the edges. If you have a sushi mat, you can use it to help create a tight roll.
5. Serve and Enjoy: Slice the Spam Musubi into individual pieces and garnish with sesame seeds and pickled ginger, if desired. Serve as a plate with a side salad or fresh fruit.

Spam Musubi is a quintessential Hawaiian lunch plate that captures the essence of island flavors in a simple, easy-to-eat form. The crispy Spam pairs perfectly with the seasoned rice and crunchy nori, making every bite a satisfying and savory experience. Whether you’re enjoying it on-the-go or as a relaxing lunch at home, Spam Musubi delivers a taste of Hawaii’s unique food culture that’s both comforting and delicious.

Teriyaki Chicken Plate

Teriyaki Chicken Plate is a crowd-pleasing Hawaiian dish featuring grilled or pan-fried chicken thighs glazed with a sweet and savory teriyaki sauce. Served alongside a portion of white rice and a refreshing macaroni salad, this plate is a balanced, flavorful, and filling meal. It’s a great way to bring the taste of Hawaii to your kitchen, with the delicious smoky flavors from grilling and the rich sweetness of the teriyaki glaze.

Ingredients:

• 4 boneless, skinless chicken thighs
• 1/4 cup soy sauce
• 2 tbsp brown sugar
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 2 cloves garlic, minced
• 1 tsp grated ginger
• 2 cups steamed white rice
• 2 cups macaroni salad
• 1 tbsp sesame seeds (optional, for garnish)

Instructions:

1. Prepare the Teriyaki Marinade: In a small bowl, whisk together soy sauce, brown sugar, rice vinegar, sesame oil, minced garlic, and grated ginger to make the teriyaki marinade.
2. Marinate the Chicken: Place the chicken thighs in a shallow dish or resealable bag and pour the teriyaki marinade over the chicken. Let it marinate for at least 30 minutes (or overnight for deeper flavor).
3. Cook the Chicken: Heat a grill or a skillet over medium-high heat. Cook the chicken thighs for 5-7 minutes on each side, until they are fully cooked and caramelized with the teriyaki sauce.
4. Prepare the Side Dishes: While the chicken is cooking, prepare steamed white rice and macaroni salad according to your preferred recipe.
5. Assemble the Plate: Serve the grilled teriyaki chicken alongside the steamed rice and a generous scoop of macaroni salad.
6. Garnish and Serve: Sprinkle sesame seeds over the chicken for added crunch and flavor. Serve and enjoy!

The Teriyaki Chicken Plate is a perfect example of the flavors that define Hawaiian cuisine: a harmonious blend of sweet and savory, paired with the comforting staples of rice and macaroni salad. The juicy, tender chicken glazed with teriyaki sauce is the star of this meal, while the side dishes provide a refreshing and creamy contrast. This dish is a great way to enjoy a traditional Hawaiian plate lunch, whether you’re hosting a casual gathering or preparing a quick family meal.

Hawaiian BBQ Ribs Plate

Hawaiian BBQ Ribs Plate brings the taste of the islands to your table with tender, juicy ribs coated in a flavorful Hawaiian-style BBQ sauce. The sauce is made with a sweet and tangy blend of pineapple juice, brown sugar, soy sauce, and other spices that perfectly complement the richness of the ribs. Served with rice and a crisp, refreshing side of coleslaw or macaroni salad, this plate is a perfect combination of smoky, sweet, and savory flavors.

Ingredients:

• 2 racks of baby back ribs
• 1 cup pineapple juice
• 1/2 cup soy sauce
• 1/4 cup brown sugar
• 2 tbsp apple cider vinegar
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 2 cups steamed white rice
• 2 cups coleslaw or macaroni salad

Instructions:

1. Prepare the Ribs: Preheat your grill or oven to 300°F. Rub the ribs with a mix of garlic powder, onion powder, salt, and pepper. Wrap the ribs in aluminum foil and cook for 2.5 to 3 hours until tender.
2. Make the BBQ Sauce: In a saucepan, combine pineapple juice, soy sauce, brown sugar, apple cider vinegar, garlic powder, and onion powder. Bring to a simmer over medium heat and cook until the sauce thickens slightly, about 15 minutes.
3. Glaze the Ribs: After the ribs have cooked, remove the foil and brush the BBQ sauce generously over the ribs. Grill or bake for an additional 10-15 minutes, allowing the sauce to caramelize and the ribs to develop a nice glaze.
4. Prepare the Side Dishes: While the ribs are finishing, prepare steamed white rice and a side of coleslaw or macaroni salad.
5. Serve and Enjoy: Slice the ribs and serve with the rice and coleslaw or macaroni salad. Drizzle extra BBQ sauce over the top for added flavor.

The Hawaiian BBQ Ribs Plate is an indulgent and flavorful meal that’s perfect for BBQ lovers. The sweet and tangy sauce complements the smoky richness of the ribs, making each bite incredibly satisfying. Served with rice and a creamy side salad, this dish is ideal for a festive lunch or dinner, offering a little taste of Hawaii’s BBQ tradition in every bite. Whether you’re grilling outdoors or using your oven, these ribs are sure to become a family favorite.

Loco Moco Plate

Loco Moco is a classic Hawaiian comfort food that embodies the heart of local cuisine. This dish is a hearty and satisfying plate, featuring a bed of white rice topped with a savory hamburger patty, a perfectly fried egg, and smothered in rich brown gravy. It’s a perfect meal for any time of the day, whether it’s for breakfast, lunch, or dinner. This plate is a great choice for those craving something filling, flavorful, and uniquely Hawaiian.

Ingredients:

• 2 cups steamed white rice
• 2 ground beef patties (about 4 oz each)
• 2 eggs
• 1/2 cup beef broth
• 1/4 cup soy sauce
• 2 tbsp cornstarch
• 1 tbsp butter
• 1/4 cup chopped green onions (optional)
• Salt and pepper to taste

Instructions:

1. Prepare the Rice: Steam the rice according to the package instructions and set aside.
2. Cook the Burger Patties: Season the ground beef patties with salt and pepper. Heat a skillet over medium-high heat, and cook the patties for about 4-5 minutes per side, or until they are browned and cooked through.
3. Make the Gravy: In a separate small saucepan, melt butter over medium heat. Add the beef broth, soy sauce, and cornstarch, whisking constantly until the mixture thickens into a smooth gravy. Season with salt and pepper to taste.
4. Fry the Eggs: In a clean skillet, heat a small amount of oil or butter over medium heat. Crack the eggs into the skillet and fry until the whites are set and the yolks are still runny, or cook to your preferred level of doneness.
5. Assemble the Plate: Place a scoop of rice onto each plate. Top with a hamburger patty, followed by a fried egg. Pour the brown gravy over the entire plate and garnish with chopped green onions.
6. Serve and Enjoy: Serve hot, and enjoy this hearty Hawaiian comfort dish.

Loco Moco is a simple yet incredibly satisfying meal that brings together the best of Hawaiian home-cooked flavors. The juicy hamburger patty, crispy fried egg, and savory brown gravy create a perfect combination of textures and tastes. It’s a beloved dish in Hawaii, offering a filling, comforting meal that is sure to become a favorite at your table. Whether you’re serving it for breakfast or as a hearty lunch, Loco Moco is a true taste of Hawaii in every bite.

Ahi Poke Plate

Ahi Poke is a Hawaiian dish that showcases the fresh flavors of raw tuna, typically served with a simple yet flavorful marinade. Poke, meaning “to slice” in Hawaiian, is often made with cubed raw fish and mixed with ingredients like soy sauce, sesame oil, green onions, and seaweed. The Ahi Poke Plate is a fresh, light, and healthy meal, commonly paired with steamed rice and a side of salad, making it a popular choice for a refreshing lunch or dinner.

Ingredients:

• 1 lb fresh ahi tuna, cut into 1-inch cubes
• 3 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp rice vinegar
• 1 tbsp honey or sugar
• 1/4 cup chopped green onions
• 1/4 cup roasted seaweed flakes
• 1 tbsp sesame seeds
• 2 cups steamed white rice
• 1/2 cup sliced cucumber (optional)
• 1/2 avocado, sliced (optional)

Instructions:

1. Prepare the Poke Marinade: In a medium bowl, combine soy sauce, sesame oil, rice vinegar, and honey. Whisk until the honey is dissolved and the marinade is well combined.
2. Marinate the Tuna: Add the cubed ahi tuna to the bowl with the marinade and toss to coat. Let the tuna marinate for at least 15 minutes to absorb the flavors.
3. Assemble the Plate: Divide the steamed rice between two plates. Top the rice with the marinated ahi tuna, and garnish with chopped green onions, roasted seaweed flakes, and sesame seeds.
4. Add Optional Toppings: For extra freshness and flavor, add sliced cucumber and avocado on the side.
5. Serve and Enjoy: Serve immediately as a fresh and healthy Hawaiian-style lunch.

Ahi Poke is a refreshing and light dish that perfectly captures the essence of Hawaii’s love for fresh fish. With its simple yet flavorful marinade, this dish highlights the natural taste of the ahi tuna while offering a satisfying and healthy meal. The combination of rice, fresh vegetables, and poke makes this plate a well-balanced option for those seeking something light but flavorful. Whether enjoyed on a sunny afternoon or as a quick dinner, Ahi Poke Plate offers a delicious and authentic taste of Hawaiian cuisine.

Kalua Pig Plate

Kalua Pig is a traditional Hawaiian dish made from slow-cooked, shredded pork that’s incredibly tender and flavorful. Traditionally cooked in an underground oven, this dish is infused with the smoky flavors of the pig and the essence of the Hawaiian islands. Kalua Pig is often served as part of a plate lunch, accompanied by steamed rice and macaroni salad, making it a complete and satisfying meal. This recipe brings the authentic flavors of Hawaii to your home with a slow-cooked, melt-in-your-mouth pork that’s perfect for any occasion.

Ingredients:

• 3-4 lbs pork shoulder or butt
• 1 tbsp sea salt
• 1 tbsp liquid smoke
• 2 cups steamed white rice
• 2 cups macaroni salad

Instructions:

1. Prepare the Pork: Rub the pork shoulder with sea salt and drizzle with liquid smoke to give it that authentic smoky flavor. Let it marinate for at least an hour (or overnight if possible) in the refrigerator.
2. Slow-Cook the Pork: Preheat your slow cooker to low heat. Place the seasoned pork in the slow cooker, cover, and cook for 8-10 hours, or until the pork is tender and easily shreddable.
3. Shred the Pork: Once the pork is cooked, remove it from the slow cooker and use two forks to shred it into small pieces. Return the shredded pork to the slow cooker, mixing it with any remaining juices.
4. Prepare the Side Dishes: While the pork is cooking, prepare steamed white rice and macaroni salad.
5. Assemble the Plate: Serve a generous portion of Kalua Pig alongside steamed rice and macaroni salad. Garnish with a little extra salt if needed.
6. Serve and Enjoy: Serve the Kalua Pig Plate as a hearty and satisfying lunch, perfect for enjoying a taste of Hawaii.

Kalua Pig Plate is a Hawaiian classic that delivers tender, flavorful pork with a distinct smokiness that brings a true island experience to your table. The slow-cooked pork is juicy and satisfying, and when paired with the creamy macaroni salad and simple steamed rice, it’s the perfect balanced plate. Whether you’re cooking it for a family dinner or a special gathering, this dish will transport you to the islands with every bite, making it an unforgettable Hawaiian meal.

Note: More recipes are coming soon!