30+ Easy and Delicious Hawaiian Plate Lunch Recipes to Try at Home

Hawaiian plate lunches are a celebration of the islands’ diverse culinary influences, offering an irresistible blend of flavors, textures, and cultures.

With their roots in local Hawaiian cuisine, Asian influences, and even American comfort food, these hearty meals are a true representation of the relaxed island lifestyle.

Each plate lunch typically includes a protein (such as grilled meats, seafood, or savory tofu), accompanied by fluffy white rice and a side of macaroni salad, making it a well-rounded, filling meal perfect for any occasion.

Whether you’re craving the smoky goodness of Kalua Pork, the crispy crunch of Chicken Katsu, or the sweetness of Shoyu Chicken, there’s a Hawaiian plate lunch recipe for everyone to enjoy.

In this post, we’re bringing you over 25 of the best Hawaiian plate lunch recipes to try at home.

From classic dishes to modern twists, each recipe promises to transport your taste buds straight to the islands.

Whether you’re planning a tropical-themed dinner, prepping for a picnic, or just craving something new, you’ll find a dish that’s both delicious and satisfying.

Let’s dive into these mouthwatering Hawaiian recipes!

30+ Easy and Delicious Hawaiian Plate Lunch Recipes to Try at Home

Hawaiian plate lunches are the perfect way to bring a little taste of the islands into your home.

With their rich history, vibrant flavors, and endless variety, these dishes are more than just meals—they’re an experience.

Whether you’re making a classic plate lunch like Kalua Pork or trying something new like a Poke Bowl, there’s no wrong way to enjoy these delicious, satisfying dishes.

So gather your ingredients, fire up your grill, or heat up your skillet, and get ready to savor the tropical goodness of Hawaii.

No matter which recipe you choose, one thing is for sure: you’ll be enjoying a meal that’s full of flavor, culture, and heart.

Hawaiian BBQ Chicken Plate Lunch

This Hawaiian BBQ Chicken Plate Lunch is a flavorful dish that pairs perfectly grilled chicken with a tangy barbecue sauce. Served alongside fluffy white rice and creamy macaroni salad, this plate lunch is a true taste of Hawaii. The sweetness of the BBQ sauce complements the savory flavors of the chicken, making each bite deliciously balanced.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup BBQ sauce (preferably Hawaiian-style)
• 1 tablespoon olive oil
• Salt and pepper to taste
• 2 cups cooked white rice
• 1 cup macaroni salad

Instructions

1. Preheat the grill to medium-high heat.
2. Season the chicken breasts with olive oil, salt, and pepper.
3. Grill the chicken for about 6-8 minutes per side, or until fully cooked through.
4. In the last few minutes of grilling, brush the BBQ sauce on the chicken and allow it to caramelize.
5. While the chicken is grilling, prepare the rice and macaroni salad.
6. To serve, place a portion of rice and macaroni salad on each plate. Top with the grilled BBQ chicken.
7. Serve immediately and enjoy!

This Hawaiian BBQ Chicken Plate Lunch is a simple yet satisfying meal. The combination of juicy chicken with the sweet and smoky BBQ sauce pairs wonderfully with the starchy rice and creamy macaroni salad, creating a comforting and fulfilling dish. It’s an ideal choice for a tropical-inspired dinner or for sharing with friends and family at a gathering. Whether you’re hosting a luau or enjoying a weeknight meal, this plate lunch brings the essence of Hawaii to your table.

Kalua Pork Plate Lunch

Kalua Pork is a classic Hawaiian dish where pork is slow-cooked to perfection until it’s tender and smoky. This plate lunch combines the rich flavors of Kalua Pork with traditional accompaniments like rice and macaroni salad, making it a filling and comforting meal that’s perfect for any occasion.

Ingredients

• 2 pounds pork shoulder
• 2 tablespoons sea salt
• 1 tablespoon liquid smoke
• 4 cups cooked white rice
• 1 cup macaroni salad

Instructions

1. Preheat the oven to 325°F (165°C).
2. Rub the pork shoulder with sea salt and drizzle with liquid smoke.
3. Wrap the pork tightly in aluminum foil and place it on a roasting pan.
4. Roast for 3-4 hours, or until the pork is tender and can easily be shredded with a fork.
5. Once the pork is done, shred it with two forks, discarding any excess fat.
6. Prepare the rice and macaroni salad while the pork is cooking.
7. Serve the shredded Kalua Pork over a bed of rice, and add a side of macaroni salad.
8. Enjoy this delicious Hawaiian plate lunch!

Kalua Pork is incredibly flavorful due to the slow cooking process, which allows the pork to soak in the smoky, salty goodness. When paired with simple, comforting sides like rice and macaroni salad, the dish becomes a well-rounded, hearty meal. The balance of textures from the tender pork and creamy salad makes every bite a delight. It’s a perfect meal for bringing a taste of the islands to your dining table.

Loco Moco Plate Lunch

Loco Moco is a quintessential Hawaiian comfort food that consists of a beef patty, a sunny-side-up egg, and savory brown gravy. It’s served on a bed of white rice, making it a hearty and satisfying meal that’s perfect for lunch or dinner. This plate lunch is a perfect example of Hawaiian ingenuity in combining familiar ingredients to create something uniquely delicious.

Ingredients

• 1 pound ground beef
• 1/4 cup bread crumbs
• 1/4 cup onion, finely chopped
• 1 egg
• Salt and pepper to taste
• 2 tablespoons vegetable oil
• 4 eggs (for frying)
• 2 cups cooked white rice
• 1 cup brown gravy

Instructions

1. In a bowl, combine the ground beef, bread crumbs, onion, egg, salt, and pepper. Mix well and form the mixture into 4 patties.
2. Heat the vegetable oil in a skillet over medium heat and cook the beef patties for about 5-7 minutes per side, until they are browned and cooked through.
3. While the patties are cooking, fry the eggs sunny-side up in another skillet.
4. Prepare the rice and brown gravy while the beef patties and eggs are cooking.
5. To serve, place a portion of rice on each plate, then top with a beef patty, a fried egg, and pour brown gravy over the top.
6. Serve immediately and enjoy!

Loco Moco is a satisfying and indulgent dish that combines all the best elements of comfort food. The rich, flavorful beef patty, combined with the creamy yolk of the fried egg, and smothered in savory gravy, makes for a truly decadent meal. When paired with fluffy rice, it creates a filling dish that can be enjoyed by everyone, from families to solo diners craving something hearty. This plate lunch represents the creativity of Hawaiian cuisine in making simple ingredients shine with amazing flavor.

Huli Huli Chicken Plate Lunch

Huli Huli Chicken is a popular Hawaiian dish known for its sweet and savory glaze made with a mix of soy sauce, pineapple juice, and brown sugar. Grilled to perfection, the chicken is tender, flavorful, and caramelized, making it a perfect match for traditional sides like rice and macaroni salad. This plate lunch brings the vibrant flavors of Hawaii to your table.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 1/2 cup soy sauce
• 1/2 cup pineapple juice
• 1/4 cup brown sugar
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 2 cups cooked white rice
• 1 cup macaroni salad

Instructions

1. In a bowl, whisk together soy sauce, pineapple juice, brown sugar, sesame oil, and garlic.
2. Place the chicken thighs in a resealable bag or shallow dish and pour the marinade over them. Seal and refrigerate for at least 1 hour, preferably overnight.
3. Preheat the grill to medium-high heat.
4. Grill the chicken for 6-8 minutes per side, brushing with extra marinade as the chicken cooks, until the internal temperature reaches 165°F (74°C).
5. While the chicken is grilling, prepare the rice and macaroni salad.
6. Serve the grilled Huli Huli chicken with rice and macaroni salad on the side.
7. Enjoy the sweet and savory flavors of this iconic Hawaiian plate lunch!

Huli Huli Chicken is a dish that will transport you straight to the islands with its sweet and savory flavor profile. The grilling process imparts a smoky char, which perfectly complements the sweet glaze. When paired with rice and creamy macaroni salad, it becomes a balanced, satisfying meal. This plate lunch offers a delicious and authentic taste of Hawaii that’s perfect for a summer barbecue or a cozy family dinner.

Spam Musubi Plate Lunch

Spam Musubi is a beloved Hawaiian snack, and when served as part of a plate lunch, it becomes a satisfying and unique meal. With layers of rice, a slice of Spam, and a touch of sweet teriyaki sauce wrapped in nori (seaweed), this plate lunch offers a fun twist on traditional flavors. It’s a savory and easy-to-make meal that captures the spirit of Hawaii.

Ingredients

• 2 cans Spam, sliced into 1/4-inch pieces
• 2 cups cooked white rice
• 2 tablespoons soy sauce
• 2 tablespoons sugar
• 1 tablespoon rice vinegar
• 4 sheets nori (seaweed)
• 1 cup macaroni salad

Instructions

1. In a small saucepan, combine soy sauce, sugar, and rice vinegar. Heat over medium heat, stirring occasionally, until the sugar dissolves, and the mixture thickens slightly.
2. Heat a skillet over medium-high heat and lightly brown the Spam slices on both sides. Once cooked, drizzle with the soy sauce mixture and let it glaze the Spam slices.
3. To assemble the musubi, place a sheet of nori on a flat surface. Spoon a small portion of rice onto the nori and press it into a compact square. Place a piece of glazed Spam on top of the rice.
4. Roll the nori tightly around the rice and Spam, sealing the edge with a little water.
5. Repeat with the remaining ingredients.
6. Serve with a side of macaroni salad.
7. Enjoy your Spam Musubi Plate Lunch!

Spam Musubi is a quintessential Hawaiian snack, and when served as part of a plate lunch, it becomes a satisfying, savory meal. The sweet, salty Spam contrasts wonderfully with the soft rice and the crisp seaweed, creating a unique flavor and texture combination. Served alongside macaroni salad, this dish provides a delightful balance of tastes and is perfect for a lunch or casual dinner with a touch of island flair.

Teri Beef Plate Lunch

Teri Beef, or Teriyaki Beef, is a popular Hawaiian dish that features marinated beef cooked in a sweet and savory sauce made from soy sauce, ginger, garlic, and sugar. This plate lunch includes juicy, tender beef served alongside steamed white rice and macaroni salad, offering a delicious and filling meal with a taste of the islands.

Ingredients

• 1 pound flank steak or sirloin, thinly sliced
• 1/4 cup soy sauce
• 2 tablespoons brown sugar
• 1 tablespoon ginger, grated
• 2 cloves garlic, minced
• 1 tablespoon sesame oil
• 2 cups cooked white rice
• 1 cup macaroni salad

Instructions

1. In a bowl, whisk together soy sauce, brown sugar, ginger, garlic, and sesame oil to create the marinade.
2. Place the beef slices in a resealable bag or shallow dish and pour the marinade over the beef. Seal and refrigerate for at least 30 minutes to marinate.
3. Heat a skillet over medium-high heat.
4. Remove the beef from the marinade and cook it in the skillet for 2-3 minutes per side, or until it reaches your desired level of doneness.
5. While the beef is cooking, prepare the rice and macaroni salad.
6. Serve the Teri Beef over a bed of rice and add a side of macaroni salad.
7. Enjoy your flavorful and satisfying Teri Beef Plate Lunch!

The Teri Beef Plate Lunch offers a harmonious blend of sweet and savory flavors, with the tender beef soaking up the rich teriyaki marinade. The juicy beef pairs beautifully with the fluffy rice and creamy macaroni salad, creating a comforting and fulfilling meal. This plate lunch is a perfect choice for anyone looking to enjoy a taste of Hawaii with minimal effort. It’s ideal for lunch, dinner, or as part of a casual get-together with friends.

Ahi Poke Bowl Plate Lunch

Ahi Poke Bowl is a refreshing and light Hawaiian dish made with fresh raw tuna marinated in soy sauce, sesame oil, and other seasonings. Served over rice with optional toppings like avocado, seaweed, and cucumber, this plate lunch is a perfect balance of savory, sweet, and umami flavors. It’s a go-to dish for seafood lovers looking for something healthy yet satisfying.

Ingredients

• 1 pound fresh Ahi tuna, cut into bite-sized cubes
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1 teaspoon grated ginger
• 1/2 teaspoon chili flakes (optional)
• 2 cups cooked white rice
• 1/2 avocado, sliced
• 1/4 cup sliced cucumber
• 1 tablespoon sesame seeds
• 1/4 cup chopped green onions

Instructions

1. In a medium bowl, combine soy sauce, sesame oil, rice vinegar, ginger, and chili flakes (if using).
2. Add the cubed Ahi tuna to the bowl and mix gently to coat the tuna in the marinade. Refrigerate for at least 15-20 minutes to allow the flavors to meld.
3. While the tuna is marinating, prepare the rice and optional toppings like avocado and cucumber.
4. To assemble, place a portion of rice in each bowl. Top with marinated Ahi tuna, avocado slices, cucumber, sesame seeds, and green onions.
5. Serve immediately and enjoy!

The Ahi Poke Bowl Plate Lunch is an incredibly refreshing dish that highlights the clean, delicate flavors of raw fish. The combination of savory tuna, rich sesame oil, and tangy vinegar, topped with creamy avocado and crunchy cucumber, makes for a balanced, nourishing meal. It’s the perfect choice for a lighter, flavorful lunch or dinner and offers a great alternative to heavier, fried meals.

Mahi Mahi with Mango Salsa Plate Lunch

Mahi Mahi with Mango Salsa is a tropical Hawaiian dish that combines perfectly grilled fish with a sweet and zesty mango salsa. The tender Mahi Mahi is the star of the dish, complemented by a refreshing salsa made with ripe mangoes, lime, and cilantro. Served with a side of rice and macaroni salad, this plate lunch brings a burst of tropical flavors to your plate.

Ingredients

• 4 Mahi Mahi fillets
• 2 tablespoons olive oil
• Salt and pepper to taste
• 2 ripe mangoes, peeled and diced
• 1/4 cup red onion, finely chopped
• 1/4 cup cilantro, chopped
• 1 tablespoon lime juice
• 2 cups cooked white rice
• 1 cup macaroni salad

Instructions

1. Preheat the grill to medium-high heat.
2. Brush the Mahi Mahi fillets with olive oil and season with salt and pepper.
3. Grill the fish for 3-4 minutes per side or until it flakes easily with a fork.
4. While the fish is grilling, prepare the mango salsa by combining diced mango, red onion, cilantro, and lime juice in a bowl. Season with salt to taste.
5. Once the fish is done, place it on a plate and top with a generous spoonful of mango salsa.
6. Serve with rice and macaroni salad on the side.
7. Enjoy the tropical flavors of this delicious plate lunch!

The Mahi Mahi with Mango Salsa Plate Lunch is the perfect combination of fresh fish and vibrant, tropical fruit. The sweet and tangy mango salsa adds a refreshing contrast to the tender fish, while the rice and macaroni salad provide comforting sides. This dish captures the essence of Hawaiian cuisine and is perfect for a beachside meal or an elegant dinner with a tropical flair.

Grilled Teriyaki Shrimp Plate Lunch

Grilled Teriyaki Shrimp is a flavorful Hawaiian dish featuring shrimp marinated in a sweet soy-based teriyaki sauce, grilled until perfectly tender, and served alongside rice and macaroni salad. This plate lunch is light, savory, and full of flavor, making it ideal for a summer meal or as a satisfying weeknight dinner.

Ingredients

• 1 pound large shrimp, peeled and deveined
• 1/4 cup soy sauce
• 2 tablespoons brown sugar
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 2 cups cooked white rice
• 1 cup macaroni salad

Instructions

1. In a bowl, whisk together soy sauce, brown sugar, rice vinegar, sesame oil, and garlic to create the marinade.
2. Place the shrimp in a resealable bag or shallow dish and pour the marinade over the shrimp. Seal and refrigerate for at least 30 minutes.
3. Preheat the grill or a grill pan over medium-high heat.
4. Skewer the shrimp or place them directly on the grill. Grill for 2-3 minutes per side, or until the shrimp are pink and opaque.
5. While the shrimp is grilling, prepare the rice and macaroni salad.
6. Serve the grilled shrimp over a bed of rice and add a side of macaroni salad.
7. Enjoy the savory, sweet flavors of this delicious plate lunch!

The Grilled Teriyaki Shrimp Plate Lunch is a delightful and satisfying meal that brings together the flavors of tender shrimp and a rich, sweet marinade. Paired with rice and creamy macaroni salad, it offers a balanced and comforting meal perfect for any occasion. The simplicity of this dish makes it easy to prepare yet packed with flavor, making it a go-to choice for anyone craving a taste of Hawaii.

Crispy Chicken Katsu Plate Lunch

Crispy Chicken Katsu is a popular Hawaiian dish made with breaded and deep-fried chicken cutlets. The chicken is golden brown and crispy on the outside while staying juicy and tender inside. Paired with savory rice and a creamy macaroni salad, this plate lunch is both comforting and delicious, capturing the essence of Hawaiian comfort food.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup all-purpose flour
• 2 large eggs, beaten
• 2 cups panko breadcrumbs
• 1 tablespoon vegetable oil (for frying)
• Salt and pepper to taste
• 2 cups cooked white rice
• 1 cup macaroni salad
• Katsu sauce (for serving)

Instructions

1. Season the chicken breasts with salt and pepper on both sides.
2. Dredge each chicken breast in flour, dip in beaten eggs, then coat with panko breadcrumbs, pressing down gently to ensure an even coat.
3. Heat vegetable oil in a large skillet over medium-high heat.
4. Fry the chicken for 4-5 minutes on each side, or until golden brown and crispy, and the internal temperature reaches 165°F (74°C).
5. While the chicken is frying, prepare the rice and macaroni salad.
6. Once the chicken is cooked, drain it on paper towels to remove excess oil.
7. Serve the crispy chicken katsu with rice, macaroni salad, and drizzle with katsu sauce.
8. Enjoy this satisfying, crunchy plate lunch!

Crispy Chicken Katsu is a dish that brings comfort in every bite. The crispy, golden coating contrasts wonderfully with the tender chicken, and the katsu sauce adds an extra layer of umami richness. Served with rice and macaroni salad, it’s a well-rounded meal that can be enjoyed by anyone looking for a hearty, flavorful plate lunch. It’s perfect for a casual dinner or lunch, offering a crispy, satisfying bite with every piece.

Shoyu Chicken Plate Lunch

Shoyu Chicken is a savory Hawaiian dish marinated in a rich mixture of soy sauce, garlic, ginger, and brown sugar. The chicken is braised in this flavorful marinade, creating a tender, juicy dish that’s packed with sweet and savory notes. Paired with fluffy rice and macaroni salad, this plate lunch is a true island favorite that’s both simple and flavorful.

Ingredients

• 4 bone-in, skinless chicken thighs
• 1/4 cup soy sauce
• 1/4 cup brown sugar
• 2 tablespoons rice vinegar
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon sesame oil
• 2 cups cooked white rice
• 1 cup macaroni salad

Instructions

1. In a bowl, whisk together soy sauce, brown sugar, rice vinegar, garlic, ginger, and sesame oil to make the marinade.
2. Place the chicken thighs in a large resealable bag or shallow dish and pour the marinade over them. Seal and refrigerate for at least 1 hour, or overnight for more flavor.
3. Preheat a large skillet over medium heat.
4. Remove the chicken from the marinade and cook it in the skillet for about 6-7 minutes per side, or until the chicken is browned and fully cooked (internal temperature should reach 165°F or 74°C).
5. While the chicken is cooking, prepare the rice and macaroni salad.
6. Once the chicken is cooked, serve it on a plate with rice and macaroni salad on the side.
7. Pour any remaining sauce from the skillet over the chicken.
8. Enjoy this delicious and savory Hawaiian plate lunch!

Shoyu Chicken is a dish that’s all about the marinade. The balance of soy sauce, sugar, and spices gives the chicken an irresistible flavor that’s both savory and sweet. Paired with rice and macaroni salad, it’s the perfect plate lunch for anyone craving a comforting, flavorful meal. The tenderness of the chicken, infused with the rich marinade, makes this dish a Hawaiian classic that’s sure to please.

Luau Pork Plate Lunch

Luau Pork, or slow-cooked pork, is a traditional Hawaiian dish that’s tender, flavorful, and typically cooked with a smoky, savory finish. This version of Luau Pork is made in a slow cooker, making it easy to prepare while achieving the perfect texture. Paired with white rice and macaroni salad, this plate lunch brings a taste of the islands to your home.

Ingredients

• 3 pounds pork shoulder
• 1 tablespoon olive oil
• 2 cups low-sodium chicken broth
• 1/4 cup soy sauce
• 2 tablespoons brown sugar
• 2 tablespoons rice vinegar
• 4 cloves garlic, minced
• 1 teaspoon ground ginger
• 2 cups cooked white rice
• 1 cup macaroni salad

Instructions

1. Heat the olive oil in a large skillet over medium-high heat. Brown the pork shoulder on all sides, about 3-4 minutes per side.
2. Transfer the browned pork to a slow cooker.
3. In a bowl, whisk together chicken broth, soy sauce, brown sugar, rice vinegar, garlic, and ginger. Pour the mixture over the pork in the slow cooker.
4. Cover and cook on low for 6-8 hours, or until the pork is very tender and shreds easily with a fork.
5. Once the pork is done, shred it in the slow cooker using two forks to pull the meat apart.
6. While the pork is cooking, prepare the rice and macaroni salad.
7. Serve the shredded Luau Pork over a bed of rice and add a side of macaroni salad.
8. Enjoy the rich, savory flavors of this Hawaiian-style plate lunch!

Luau Pork is a melt-in-your-mouth dish that’s perfect for those who love rich, slow-cooked flavors. The slow-cooking process infuses the pork with all the savory goodness of the marinade, making each bite full of depth and complexity. Paired with rice and macaroni salad, this plate lunch is the ultimate comfort food with a tropical twist. It’s a great choice for a casual dinner or to feed a crowd.

Kalua Pork Plate Lunch

Kalua Pork is a traditional Hawaiian dish that is usually cooked in an underground oven, or “imu.” However, this version is made in a slow cooker, making it easy to prepare at home while still capturing the smoky, tender flavors that make this dish iconic. Kalua Pork is usually shredded and served over rice with a side of macaroni salad, creating a comforting and flavorful plate lunch.

Ingredients

• 4 pounds pork shoulder
• 1 tablespoon olive oil
• 1 tablespoon liquid smoke
• 1 tablespoon soy sauce
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cups cooked white rice
• 1 cup macaroni salad

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Sear the pork shoulder on all sides until browned, about 3-4 minutes per side.
2. Transfer the pork to a slow cooker.
3. Drizzle the liquid smoke and soy sauce over the pork. Season with salt and pepper.
4. Cover and cook on low for 8 hours or until the pork is very tender and easily shreds with a fork.
5. Once the pork is done, shred it using two forks directly in the slow cooker.
6. While the pork is cooking, prepare the rice and macaroni salad.
7. Serve the shredded Kalua Pork over a bed of rice and with macaroni salad on the side.
8. Enjoy the smoky, tender goodness of this Hawaiian-style plate lunch!

Kalua Pork is a beloved Hawaiian dish known for its smoky flavor and tender texture. Even without the traditional imu, the slow cooking process in a slow cooker infuses the pork with deep, savory flavors. Served with rice and creamy macaroni salad, it’s a meal that’s rich and satisfying, making it perfect for a family dinner or casual lunch with friends. It’s the true taste of the islands!

Loco Moco Plate Lunch

Loco Moco is a quintessential Hawaiian comfort food. This dish features a bed of rice topped with a juicy hamburger patty, a fried egg, and a rich brown gravy. The combination of savory beef, gooey egg yolk, and flavorful gravy makes this plate lunch an indulgent and satisfying meal that’s beloved across Hawaii.

Ingredients

• 1 pound ground beef
• 1/4 cup breadcrumbs
• 1 egg
• Salt and pepper to taste
• 2 tablespoons vegetable oil
• 2 cups cooked white rice
• 4 large eggs (for frying)
• 1 cup brown gravy (store-bought or homemade)

Instructions

1. In a bowl, combine ground beef, breadcrumbs, egg, salt, and pepper. Mix well and form the mixture into 4 equal-sized patties.
2. Heat vegetable oil in a large skillet over medium heat.
3. Cook the hamburger patties for 4-5 minutes per side, or until they are cooked to your desired level of doneness.
4. While the patties are cooking, fry the eggs in a separate skillet, sunny-side up or over-easy, according to your preference.
5. Once the patties are cooked, remove them from the skillet and set aside.
6. Serve each patty on top of a bed of rice. Place a fried egg on top of the patty and drizzle with brown gravy.
7. Serve immediately and enjoy the indulgent flavors of Loco Moco!

Loco Moco is the ultimate comfort food, with the combination of a savory burger patty, a perfectly fried egg, and rich brown gravy over a bed of rice. It’s a filling and satisfying plate lunch that hits all the right notes—salty, savory, and rich. This dish is perfect for a hearty breakfast, lunch, or dinner, and will leave you feeling full and satisfied.

Hawaiian BBQ Beef Plate Lunch

Hawaiian BBQ Beef is a delicious and flavorful dish featuring tender beef cooked in a sweet and savory BBQ sauce, often with a hint of soy sauce and ginger. This plate lunch combines the bold flavors of the BBQ beef with rice and a side of macaroni salad, creating a complete, comforting meal.

Ingredients

• 1 pound flank steak, thinly sliced
• 1/4 cup soy sauce
• 2 tablespoons brown sugar
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1/2 teaspoon grated ginger
• 2 cups cooked white rice
• 1 cup macaroni salad

Instructions

1. In a bowl, whisk together soy sauce, brown sugar, rice vinegar, sesame oil, garlic, and ginger to create the marinade.
2. Add the sliced beef to the marinade and toss to coat. Refrigerate for at least 30 minutes to marinate.
3. Heat a large skillet or grill pan over medium-high heat.
4. Cook the beef for 2-3 minutes on each side, or until it’s cooked through and browned on the edges.
5. While the beef is cooking, prepare the rice and macaroni salad.
6. Serve the BBQ beef over a bed of rice and with a side of macaroni salad.
7. Enjoy the bold flavors of this Hawaiian BBQ dish!

Hawaiian BBQ Beef is a flavorful, savory dish that brings together sweet and salty elements in every bite. The tender beef, combined with the rich marinade, creates a mouthwatering experience that is perfectly complemented by the rice and macaroni salad. This plate lunch is ideal for anyone craving a hearty, flavorful meal with a Hawaiian twist. Whether for a casual dinner or a special gathering, this dish is sure to please!

Spam Musubi Plate Lunch

Spam Musubi is a beloved Hawaiian snack that’s both savory and satisfying. This dish features a slice of Spam that’s glazed with a sweet soy-based sauce, then placed on top of a block of rice and wrapped in nori (seaweed). It’s an iconic dish that combines simple ingredients to create a savory, flavorful snack that can be enjoyed as a plate lunch.

Ingredients

• 2 cans Spam, sliced into 1/4-inch thick pieces
• 2 tablespoons soy sauce
• 1 tablespoon sugar
• 1 tablespoon rice vinegar
• 2 cups cooked white rice
• 6 sheets nori (seaweed)
• 1 tablespoon sesame seeds (optional)

Instructions

1. In a small bowl, mix together soy sauce, sugar, and rice vinegar to make the Spam marinade.
2. Heat a skillet over medium-high heat and add the Spam slices.
3. Cook the Spam for 2-3 minutes per side, until browned and crispy.
4. Once browned, pour the soy sauce mixture over the Spam and cook for an additional 1-2 minutes, allowing the sauce to caramelize slightly.
5. While the Spam is cooking, prepare the rice by seasoning it with a little salt and vinegar if desired.
6. To assemble the musubi, place a sheet of nori on a clean surface. Using a musubi press or your hands, mold a small block of rice into a rectangular shape and place it on the nori.
7. Top the rice with a slice of Spam.
8. Carefully wrap the nori around the rice and Spam to form a compact roll, sealing the edges with a little water.
9. Sprinkle sesame seeds on top if desired.
10. Serve the Spam Musubi with a side of macaroni salad or another Hawaiian side.

Spam Musubi is the perfect balance of salty, sweet, and umami flavors. The crispy Spam, combined with the sticky rice and the crisp nori, creates a delicious bite that’s both satisfying and comforting. It’s a unique, portable dish that has become a staple in Hawaiian cuisine, and it makes for a perfect plate lunch when paired with traditional sides like macaroni salad and rice.

Poke Bowl with Rice Plate Lunch

Poke bowls are a popular dish in Hawaii, often made with fresh, raw fish tossed in a flavorful marinade. A typical poke bowl is filled with tuna or salmon, but it can also include a variety of other ingredients like avocado, seaweed, and vegetables. This poke bowl is served over a bed of rice, making it a complete, light, and satisfying Hawaiian plate lunch.

Ingredients

• 1 pound fresh ahi tuna (or salmon), cubed
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1 teaspoon honey or sugar
• 1 teaspoon grated ginger
• 1/2 teaspoon chili flakes (optional)
• 2 cups cooked white rice
• 1/2 avocado, sliced
• 1/4 cup chopped green onions
• 1/4 cup seaweed salad
• 1 tablespoon sesame seeds

Instructions

1. In a medium-sized bowl, combine the soy sauce, sesame oil, rice vinegar, honey (or sugar), ginger, and chili flakes. Stir until the sugar is dissolved and the marinade is well-mixed.
2. Add the cubed tuna (or salmon) to the marinade, tossing gently to coat the fish evenly. Let it marinate for at least 15-20 minutes in the refrigerator.
3. While the fish is marinating, prepare the rice and other toppings (avocado, green onions, seaweed salad, and sesame seeds).
4. To assemble, divide the rice into bowls. Top each bowl with the marinated fish, avocado slices, green onions, seaweed salad, and sesame seeds.
5. Serve immediately and enjoy this refreshing, light plate lunch!

Poke Bowls are a versatile dish that allow you to enjoy the freshest seafood combined with a delicious variety of toppings. The combination of tender, marinated fish with the creamy avocado, crunchy seaweed, and nutty sesame seeds creates a satisfying, balanced meal. It’s a perfect plate lunch option for anyone craving something light but packed with flavor.

Hawaiian BBQ Chicken Plate Lunch

Hawaiian BBQ Chicken is a juicy and tender chicken marinated in a tangy and sweet BBQ sauce, then grilled or baked to perfection. It’s a simple yet delicious dish that is often paired with rice and macaroni salad for a complete plate lunch. The sweet BBQ glaze gives the chicken a sticky and flavorful finish, making each bite irresistible.

Ingredients

• 4 boneless, skinless chicken breasts
• 1/4 cup soy sauce
• 1/4 cup brown sugar
• 1/4 cup ketchup
• 2 tablespoons apple cider vinegar
• 1 tablespoon garlic powder
• 1 teaspoon ginger powder
• 2 cups cooked white rice
• 1 cup macaroni salad

Instructions

1. In a bowl, whisk together soy sauce, brown sugar, ketchup, apple cider vinegar, garlic powder, and ginger powder to make the BBQ marinade.
2. Place the chicken breasts in a resealable bag or shallow dish and pour the marinade over the chicken. Seal and refrigerate for at least 1 hour, or overnight for better flavor.
3. Preheat the grill or oven. If grilling, heat the grill to medium-high heat. If baking, preheat the oven to 375°F (190°C).
4. Grill the chicken for 5-7 minutes per side, or bake for 20-25 minutes, until the chicken reaches an internal temperature of 165°F (74°C).
5. While the chicken is cooking, prepare the rice and macaroni salad.
6. Once the chicken is done, let it rest for a few minutes before slicing it into strips.
7. Serve the BBQ chicken over rice with a side of macaroni salad.
8. Enjoy this sweet and savory Hawaiian BBQ dish!

Hawaiian BBQ Chicken is an easy and flavorful plate lunch that brings together the smoky, tangy flavors of BBQ sauce with tender chicken. Paired with rice and macaroni salad, it creates a hearty and satisfying meal. This dish is perfect for a casual lunch or dinner, and it’s a great choice for BBQ lovers who want to try something with a touch of island flair.

Note: More recipes​ are coming soon!