Trying new food is one of my favorite parts of visiting Hawaii. Hawaiian food blends native Hawaiian cuisine with flavors from Japan, China, Portugal, and other cultures.
If you want to get the most out of your trip, try classic Hawaiian dishes like kalua pork, loco moco, poke, haupia, and malasadas.
Hawaiian cuisine offers so much more than just the usual favorites. I enjoy discovering lesser-known local dishes and sweet treats like poi, lomi salmon, garlic shrimp, and Dole Whip.
Some of these foods surprise me with their fresh flavors and satisfying textures.
Authentic Hawaiian Staples
I love how many traditional Hawaiian foods connect to local crops and family traditions. Simple ingredients like taro, pork, and leafy greens turn into tasty dishes that families enjoy at luaus and gatherings.
Poi
To make poi, people mash cooked taro roots with water until it forms a thick, sticky paste. The taro plant is a Hawaiian staple packed with fiber and easy to digest.
Poi tastes mild and earthy, with a slightly sour flavor from natural fermentation. Some people like it fresh and sweet, while others enjoy it slightly fermented for a tangier taste.
In Hawaiian culture, people often eat poi as a side with salty meats or fish. I find it goes especially well with roasted pork or laulau.
Many families still use poi for baby food or as part of daily meals. It’s common to see poi at any Hawaiian feast.
Laulau
Laulau is one of my favorite Hawaiian foods. Cooks make it by wrapping pork, chicken, or fish in taro leaves, then steaming or baking it until the meat turns tender.
The cooked taro leaf becomes soft and tastes mild, like spinach, which pairs perfectly with the juicy meat inside. Traditionally, people slow-cook laulau in an underground oven called an imu, but today many steam it at home.
I like how laulau is both hearty and healthy. It’s full of protein and greens and needs little seasoning.
At Hawaiian gatherings or luaus, people usually serve laulau with poi, rice, or pickled vegetables. If you want an authentic local meal, laulau is always a good choice.
For more about this dish, you can read about traditional laulau.
Kalua Pig
Kalua pig is the highlight at most Hawaiian celebrations, especially luaus. Cooks season a whole pig with salt, wrap it in leaves, and slow-cook it underground in an imu oven.
This traditional method gives the pork a smoky flavor and a tender texture. The salt and smoke go deep into the meat, and the leaves keep it moist during the long cooking time.
After roasting for hours, cooks shred the pork and often serve it with rice, cabbage, or poi. Kalua pig is a must-try if you want to experience authentic Hawaiian cuisine.
Seafood Favorites
Hawaii is famous for its fresh seafood and local flavors. These dishes mix simple ingredients with unique island tastes.
Poke Bowls
Poke bowls are one of my top picks for a Hawaiian meal. I often find poke made with raw ahi (yellowfin tuna), soy sauce, sesame oil, green onions, sweet onions, and sometimes seaweed called limu.
Some places add avocado, spicy mayo, or crunchy tempura flakes. Poke usually comes over white rice with toppings on the side or mixed in.
The best poke uses very fresh fish, which makes a big difference in taste and texture. The flavors are bright and the fish melts in my mouth.
Locals enjoy poke as both a snack and a main meal. There are many variations—some shops offer spicy, shoyu, or wasabi versions.
If you want to learn more about poke and other local dishes, check out this guide to Hawaiian cuisine.
Lomi Salmon
Lomi salmon is a chilled side dish that combines diced salted salmon, tomatoes, sweet onions, and green onions. Sometimes, it includes chili pepper.
The saltiness of the fish pairs perfectly with the juicy, tangy tomatoes. I often see lomi salmon served at luaus and family gatherings.
People mix the dish by hand, which is what “lomi” means in Hawaiian. The right amount of fish, tomato, and onion creates a refreshing bite.
Lomi salmon is not originally from Hawaii, but it’s now a classic part of local food culture. I like eating it chilled, especially with traditional dishes like poi.
Read more about local foods like lomi salmon at this list of must-try Hawaiian specialties.
Sashimi in Hawaii
Sashimi in Hawaii uses some of the freshest fish you can find. I love when sashimi features local catches like ahi, aku (skipjack tuna), and sometimes opah or ono.
The fish is sliced thin and served raw, letting me taste the clean, pure flavors. Many restaurants and markets offer sashimi, especially during celebrations.
In Hawaii, sashimi often appears at New Year’s parties as a symbol of luck. My favorite way to enjoy it is with a bit of shoyu (soy sauce) and wasabi.
The freshness of sashimi here stands out compared to other places. The quality of the seafood makes the biggest difference and shows how important local fish are to island food.
If you want to explore more about these dishes, check out this list of top Hawaiian food experiences.
Popular Local Comfort Foods
Hawaiian food brings together local traditions and comfort dishes that are both hearty and satisfying. Each meal tells a story about life in Hawaii and the mix of cultures on the islands.
Loco Moco
Loco moco is one of my favorite local foods when I want something warm and filling. This Hawaiian dish usually starts with a scoop or two of white rice.
A juicy hamburger patty sits on top, with a fried egg and rich brown gravy poured over everything. I find this dish on menus everywhere, from diners to plate lunch spots.
What I like most is the mix of textures—the soft rice, savory burger, runny yolk, and smooth gravy all in one bite. It’s a meal meant to satisfy big appetites and bring comfort.
Loco moco is often served for breakfast or lunch, but I think it’s great anytime. You’ll see different versions, including ones with fried chicken or spam instead of the hamburger.
To learn more about this Hawaiian classic, check out this list of must-eat local specialties.
Saimin
Saimin is Hawaii’s answer to noodle soup. It’s inspired by Japanese ramen but has its own unique spin with local ingredients.
The broth is mild but tasty. Thin wheat noodles swim alongside toppings like sliced fish cake, green onions, char siu pork, scrambled egg strips, and sometimes SPAM.
A steaming bowl of saimin is great for a quick meal or when I want something soothing. I like adding a little soy sauce or hot mustard for extra flavor.
In Hawaii, saimin often appears at fast food restaurants and casual cafes. This local comfort food is perfect when I want something light but still deeply tied to Hawaiian history and culture.
Saimin’s popularity makes it a staple on many menus across the islands.
Plate Lunch
The plate lunch is one of the most famous Hawaiian dishes and a big part of local food culture. Usually, I get two scoops of rice, a scoop of creamy macaroni salad, and a hearty entrée like teriyaki beef, fried chicken, or kalua pork all on one plate.
This meal started as a way to feed plantation workers in Hawaii, but now everyone enjoys it. I appreciate how affordable and filling a plate lunch can be.
It’s not fancy, but it’s always satisfying.
Here’s a simple table showing the usual parts of a plate lunch:
| Main Parts | Examples |
|---|---|
| Rice | White rice (usually two scoops) |
| Macaroni Salad | Creamy, mayo-based |
| Protein Entrée | Teriyaki beef, fried chicken, fish |
If I want to sample a bit of everything Hawaii offers, I always go for a plate lunch. It’s easy, fast, and gives me a real taste of the islands.
For ideas on what to try, check out these top Hawaiian foods and local dishes.
Hawaiian Fusion and Modern Classics
In Hawaii, traditions blend with new flavors to create some truly iconic foods. These dishes mix local favorites with influences from other cultures that have made Hawaii their home.
Spam Musubi
I often reach for spam musubi when I want something quick, filling, and tasty. Seared Spam sits on top of white rice, all wrapped with a strip of nori (seaweed).
This portable treat is easy to pack. It’s perfect for eating on the go.
People in Hawaii love spam musubi for its simplicity and the balance of salty, soft, and chewy textures. During World War II, Spam gained popularity in Hawaii because it was cheap and long-lasting.
Locals took canned spam and created a uniquely Hawaiian dish. If you visit a convenience store or bakery in Hawaii, you’ll see spam musubi almost everywhere.
Each place gives it a special touch—some brush it with teriyaki sauce, others add furikake (seasoned seaweed), or wrap it with extra nori. To learn more about this snack and its role in modern Hawaiian food, check out this guide to essential Hawaiian dishes.
Key Ingredients in Spam Musubi:
- Spam (usually seared or fried)
- Sushi rice (seasoned with vinegar, sugar, and salt)
- Nori (seaweed)
Manapua
Manapua reminds me of a Hawaiian take on Chinese bao. This soft, fluffy steamed bun holds sweet or savory fillings.
The most classic manapua has char siu pork inside, but I also find versions with chicken, curry, sweet beans, or vegetables. Manapua reflects Hawaii’s melting pot of cultures.
Chinese immigrants brought bao to Hawaii, and locals changed the fillings and even the size. Manapua in Hawaii is usually much larger than traditional bao.
Bakeries, food trucks, and convenience stores sell manapua. I like that manapua works as both a snack and a satisfying meal.
You can eat it with your hands, hot or cold. To read more about Hawaiian dishes and fusion favorites like manapua, see this list of must-try Hawaiian foods.
Sweet Treats and Desserts
Hawaiian desserts show off a rich mix of cultures and bold tropical flavors. Local favorites like coconut and pineapple appear in many sweets.
Malasadas
Malasadas are fluffy, deep-fried pastries that came from Portugal and became hugely popular in Hawaii. These doughnuts have no hole and are usually covered in sugar.
The inside is pillowy and warm, while the outside has a nice crunch. Many bakeries fill them with sweet creams or fruity jams, often using pineapple or coconut.
Some places, like Leonard’s Bakery in Honolulu, serve malasadas fresh and piping hot. You’ll often see malasadas at parties, fundraisers, and food trucks across the islands.
They taste best just out of the fryer. Learn why malasadas are a classic part of Hawaiian desserts.
Haupia
Haupia is a traditional Hawaiian dessert made from coconut milk, sugar, and thickened with cornstarch or arrowroot. It is usually served in small, chilled squares with a jelly-like, smooth texture.
I love how light and cool haupia tastes. This dessert appears on the side of plate lunches or at luaus.
Some people use haupia as a pie filling, adding it to crusts or pairing it with chocolate or purple sweet potato. Haupia highlights the rich coconut flavor that’s a trademark of Hawaiian food.
It’s easy to make at home with just a few ingredients. For more about classic treats like haupia, check out these Hawaiian dessert ideas.
Shave Ice
Shave ice is a favorite Hawaiian dessert, especially on warm days. Stands make shave ice by shaving a block of ice into fine, soft flakes that soak up sweet, colorful syrups.
I like to try tropical flavors such as pineapple, guava, and passion fruit. Many stands offer extra toppings, including sweetened condensed milk, mochi balls, azuki beans, and ice cream at the bottom.
Popular combinations called “rainbow” or “island style” blend several syrups with local fruit flavors. Shave ice is perfect after a salty meal or a day at the beach.
It’s fun to watch it made fresh with hand-cranked or electric machines. Learn what makes Hawaiian shave ice different from other icy treats.
Celebrating Hawaiian Food Culture
Food brings people together in Hawaii. Many dishes have deep roots in tradition, and local flavors highlight the state’s history and unique mix of cultures.
A Taste of the Luau
When I think of traditional Hawaiian food, I picture a luau. Luaus are festive gatherings that celebrate family, friends, and community with lots of food.
The centerpiece is often kalua pig, which cooks slowly underground in an imu oven. The pig turns out tender and smoky, and people serve it with rice or poi—mashed taro root with a smooth, starchy taste.
At a luau, I usually see long tables lined with vibrant dishes including lomi lomi salmon, which is salted fish mixed with tomatoes and onions. There’s also chicken long rice, haupia coconut pudding, and sweet rolls.
I love how dishes like laulau wrap pork or fish in taro leaves, then steam them until everything is soft and flavorful.
Here’s a quick look at popular luau foods:
| Dish | Key Ingredient | Flavor Profile |
|---|---|---|
| Kalua Pig | Pork | Smoky, Savory |
| Poi | Taro Root | Mild, Earthy |
| Lomi Lomi Salmon | Salted Salmon | Fresh, Tangy |
| Laulau | Pork or Fish, Taro | Mild, Leafy |
| Haupia | Coconut Milk | Sweet, Creamy |
Regional Influences in Maui
Maui’s food scene stands out because it blends many cultures. On the island, I notice dishes influenced by Japanese, Filipino, Chinese, and Portuguese cooking.
Plate lunches are common. They usually include teriyaki beef, fried chicken, or macaroni salad served with two scoops of rice.
Local spots in Maui often serve fresh poke. Chefs prepare this dish with raw fish, soy sauce, and sesame oil.
Most places use ahi tuna for poke, giving it a clean and light taste. Garlic shrimp plates are also popular.
Cooks sauté shrimp in butter and garlic, then serve it with rice and salad. Maui is also home to unique sweets like haupia and taro mochi.
