Traditional Hawaiian Recipes

History of Eclectic Cuisine

As peoples from other parts of the world sailed to the Hawaiian Islands and settled there, they brought their ethnic cuisines with them. Today Hawaii offers foods from all over Asia as well as those that originated on the islands, along with more modern fusion cuisine.

For lunch, the Hawaii Plate Lunch is very popular ever since World War II, but it is also called Loco Moco. It consists of a 1/4 pound hamburger over two scoops of rice, often with a scoop of macaroni salad as well, and a sunnyside up egg on top (like Korean Bi Bim Bop). Often, gravy is poured over all. Big and filling.

The following recipes are traditional and fusion style cuisine. Please enjoy.

Hawaii Sunset

Pearl harbor
Pearl harbor | Source


Serves 8


  • 4 Cups grated Taro
  • 3/4 Cup Brown Sugar
  • 1 Cup Honey
  • 1 Cup Coconut milk
  • 2 Ti leaves (check your Asian market)


  • Preheat oven to 400 degrees F.
  • Mix all ingredients.
  • Line a loaf pan with foil.
  • Place ti leaves on the foil to cover.
  • Pour the pudding mixture into the pan and cover the top with additional foil.
  • Bake 2 hours. Remove top foil during last 3o minutes for the pudding to brown.
  • Note:A variation of Kulolo adds shredded coconut with the taro, about half and half.

Kukuye sabzi

Omelet Serves 4


  • 2 Cup Spinach chopped
  • 1 1/2 Cup Green onions chopped
  • 1/2 Cup Parsley chopped
  • 1 Tbsp Coriander seasoning
  • 1 Tbsp fresh Dill chopped
  • 1 Tbsp fress Tarragon chopped
  • 2 Tbsp Garlic-Chives -chopped
  • 1 Tbsp Flour
  • Salt & pepper to taste
  • 8 Eggs
  • 1/4 c Ghee or butter


  • Vegetables and fresh are washed and dried before chopping.
  • Accurate measuring of greens not mandatory.
  • Combine greens and ground coriander all in a bowl.
  • Mix flour with 1 teaspoon salt and pepper, or to taste, and sprinkle over greens. Toss well.
  • Beat all eggs together until foamy and pour over greens, stirring gently. Re-season.
  • Heat butter or olive oil in a 9-inch round baking dish or a deep cake pan in a 350 degree F oven.
  • Swirl butter or warm oil to coat dish sides and pour in eggs.
  • Bake 35 - 45 minutes until set and top is light brown.
  • Cut in wedges and serve with fruit, yogurt, and bread.

Steamed Pork Hash

Serves 4


  • 1 lb Ground or Diced Pork
  • 12 Water Chestnuts
  • 1/2 Cup Green Onion sliced into 1/4" rounds
  • 1/4 Cup Soy Sauce
  • 4 tsp Sugar or Honey
  • 4 tsp Sherry (or Red Wine Vinegar)
  • 4 tsp Cornstarch
  • 1 tsp Salt


  • Peel chestnuts and crush them. If you use canned chestnuts, drain, pat dry with a clean towel and chop coarse.
  • Combine all ingredients and mix well.
  • Put the food into a deep bowl and steam it for 25 minutes in a steamer or double boiler arrangement.

Spoof - Hawaiian Food Pyramid

Hawaiian Chicken

Serves 4


  • 1 15-16 oz. Can Pineapple Slices
  • 1 Large Sweet Onion, sliced
  • 3 Chicken Breasts split
  • 1/2 Cup Peach or Apricot Preserves
  • 1 1/2 tsp Salt
  • 1 tsp White Pepper
  • 1 Tbsp Soy Sauce
  • 3 Tbsp Vegetable or Olive Oil
  • 1 Tbsp White Vinegar
  • 1 Green Bell pepper, chunked


  • Drain the pineapple and set aside.
  • Sprinkle chicken with salt and brown chicken in margarine or some oilive oil. Cover and cook until chicken is moist-done.
  • Add onions and green pepper to chicken and toss.
  • Combine the preserves, soy sauce, and vinegar in a small bowl and mix.
  • Pour over the chicken mixture and cook minutes until chicken has a glaze.
  • Remove chicken to platter and add pineapple to the sauce and pour over all.

Khal-bi (Korean Short Ribs)

Serves 4


  • 4 lb Short Ribs - Pork or Beef are both good


  • 1/2 Cup Soy Sauce
  • 1/2 tsp Black Pepper
  • 2 Cloves Garlic chopped
  • 2 Tbsp Honey
  • 1 1"-square fresh cube of ginger sliced thin
  • 2 Green Onions sliced with 1/2 of the green uncluded
  • 1 tsp Sesame Oil

Simply mix all ingredients for marinade together well.


  • Slice the meat 1/8 inch away from bone but not along the whole rib - leave the bone attached.
  • Crisscross meat with shallow knife cuts to speed cooking and enhance flavor and permit the marinade to penetrate the meat.
  • Combine remaining ingredients together and marinate meat for a minimum of 1 hour in a pan in the refrigerator.
  • Broil or barbecue to desired doneness.

Mango Bread


  • 2 Cups Flour
  • 2 tsp Baking Soda
  • 1 tsp Salt
  • 1 Cup sugar or Honey
  • 1 tsp Cinnamon
  • 1/2 Cup Raisins
  • 3/4 Cup Vegetable Oil
  • 3 Whole eggs
  • 2 Chopped Mangos
  • 1 tsp Pure Vanilla Extract


  • Mix all ingredients together at once.
  • Pour into greased baking pan, any shape, (or use cooking spray).
  • Bake at 325 degrees F for one hour.
  • Cool for 20 minutes and serve.

Add the nuts of your choice, if you like.

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Comments 4 comments

Nicki B profile image

Nicki B 8 years ago from Orange County, Ca

Wow, these all look great! I can't wait to try out the mango bread and the Hawaiian chicken.

-Nicki B.

Patty Inglish, MS profile image

Patty Inglish, MS 8 years ago from North America Author

I think the mango bread is especially good! Happy Hawaiian eating!

Michael AngelOh profile image

Michael AngelOh 7 years ago from Hawaii

Being a vegetarian I might have to modify a few ingredients. Think I'd be safe with the Mango Bread thou. Mahalos for sharing...

MarcBlackMedia profile image

MarcBlackMedia 6 years ago from California

That "Lavaflow" rocks! Who is that guy? Better than L&L Loco Moco kine?

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