hawaiian recipes

These Hawaiian Chicken Skewers from Delish.com will transfer you straight to the islands.

Hawaiian Chicken Skewers

c. barbecue sauce

soy sauce

tbsp. rice wine vinegar

sesame oil

garlic,

ginger,

honey

kosher salt

red pepper flakes

chicken breasts,

c. pineapple

green bell peppers, diced

red onion, diced

White rice,

cilantro

These are phenomenal! I've been making them for over a year now and they're always well received. For the BBQ sauce, I prefer something more savory like Mr. Stubbs over a sweeter sauce. If you haven't tried them, please do!

https://streaming.hearstdigitalstudios.com/manual_upload/594011e4bbddbd7af9763396/mp4/Hawaiian_Chicken_Scewers_YouTube_-_FINAL_1497371118_4000_hd_v3.mp4

Say aloha to your new favorite BBQ skewers.

Delish Hawaiian Chicken Skewers

Tuna Tataki

ginger

sesame seeds

black pepper

tuna

Kosher salt

peanut oil, for searing

lime juice

medium-size, ripe avocado, peeled, pitted, quartered and sliced

greens

red onion

tomato, peeled, seeded, and diced

Ginger Sauce, recipe follows

shallot,

olive oil

On a shallow plate, mix together the ginger, sesame seeds, and cracked black pepper. Season the tuna with salt.

Make 1/2-inch deep slices in the tuna, every 1/4- to 1/2-inch or so to make it easier to slice at the end. Roll the tuna in the ginger mixture, pressing lightly so the mixture sticks to the tuna.

Place a saute pan over high heat. Add the oil and sear the tuna on all sides, about 30 seconds per side. Remove the tuna from the pan and set aside. Deglaze the pan with lime juice. Pour the lime juice over the tuna.

In a bowl combine the avocado, greens, red onion, and tomato. Toss with some of the Ginger Sauce. Slice the tuna, following the incisions made earlier. Place some of the dressed greens on 4 plates. Top with sliced tuna and drizzle with some more of the Ginger Sauce.

In a small bowl, combine the shallot, ginger, a few grinds pepper, soy sauce, and lime juice. Slowly whisk in the olive oil and set aside. When ready to serve, whisk thoroughly to combine.

<div>AWESOME!!! DELICIOUS! GORGEOUS presentation!!</div><div><br /></div><div>Salad is a FANTASTIC complement to the tuna. I chose arugula for greens. The ripe avocado adds so much to this dish, as does the dressing. Highly recommend &amp; will repeat. My husband LOOOOOVED it.</div><div><br /></div><div>Adjustments I made</div><div>*SEEDS. combined half sesame/half poppy seeds (improvised because I ran out of sesame seeds) and it was GORGEOUS &amp; DELICIOUS. </div><div>*ONION. I can't believe I didn't have a shallot, so I replaced with Vidalia onion.</div><div>Thanks to earlier reviewers, I:</div><div><div>*Toasted sesame seeds first</div><div>*REDUCED amount of minced ginger and still got it to stick fine.</div><div>*REDUCED oil in dressing</div><div><br /></div><div>I was also thinking that if I kept the dressing in the fridge,  this could be a super-fast weeknight meal because that seared tuna cooks so fast.<br /></div></div>

Good but 1/2 Cup ginger is way to much. Better suggestion: dip the tuna into beaten egg whites, then roll in sesame seeds and a little black pepper then fry quickly as directed. 

I recently made this recipe for dinner with a few tweaks and it turned out great! <div>First, it's always a good idea if seeds are in a recipe to first toast them in a small pan. I put them in the pan with no oil for about 3 minutes on low heat and shake them now and then to keep them from burning. Toasting makes them taste much fresher. </div><div>Next, the recipe called for way too much olive oil. I used a combination of canola and a bit of sesame oil. Makes it taste more Asian, not Italian. </div><div>Finally, the piece of tuna I used was pretty thick so it needed a longer searing time - maybe 2 minutes per side and the edges as well. Enjoy!</div><div><br /></div>

Wonderful recipe! Perfect for a light meal!

Fatastic recepie, very simle &amp; wonderful to eat 

This one was not my favorite, but I am going to give it another try with the following modifications:<br />1.) Sesame/Ginger mix did not stick to fish. Do not mix these items until your pan is hot and fish is about to get to poppin and sizzlin.<br />2.) Make sure you have the pan HOT!!! If not, the ginger will not be crisp and will taste like, well, raw ginger which is a much too overpowering flavor.<br />3.) Sauce recipe as written has WAY too much olive oil. Next time I'll use about an eighth of the EVOO and make sure you have a high quality oil too!<br /><br />Puck's stuff is usually really good so hopefully with a few tweeks we can make this one a keeper. I'll post the results of the modification next time I make it!

Delicious! The combination of the dressing, avocado, and of course - the tuna! - was fantastic! The only thing is, I thought the recipe called for way too much peanut oil, so I'd just reduce that. 

I thought this dish was really good but the ginger was really strong.  I used jarred ginger maybe that is why.  This was my first time to cook Ahi Tuna and really enjoyed it!

This WAS lick-the-plate delicious !!! I haven't enjoyed a piece of tuna that much and my husband was " in heaven " ..... with every bite we took we just kept repeating how incredible it was.... Absolutely melt-in-your mouth and delightful  !!!  I saved a second piece of tuna just in case it was good and that is exactly what we're having for dinner again tonight .... can't wait !!!<br />You will not be disappointed !!

Ahi Poke and Seaweed Salad

fresh ahi (yellowfin tuna)

macadamia nuts

red pepper flakes, optional

Salt

onion

green onions

seaweed

Cut the ahi into 3/4-inch cubes and put in a large mixing bowl. Add the nuts, sesame oil, soy sauce, chili flakes and salt to taste. Lightly toss together. Then add the Maui onions and green onions and lightly toss to combine. Season with additional salt if needed and black pepper to taste. Garnish with the seaweed.

To serve, spoon the poke into nonreactive serving dish and serve immediately.

https://www.foodnetwork.com/videos/ahi-poke-and-seaweed-salad-0197957

Sushi-grade yellowfin tuna is the key to Guy's Ahi Poke and Seaweed Salad.

Squid lū’au is a traditional Hawaiian dish made with vibrant green taro leaves, octopus, coconut milk and often served at family gatherings. This is one recipe that you have to try.

Instant Pot Squid Luau

water

baking soda

luau leaves

butter

coconut milk

sugar

salt

Set Instant Pot to saute mode. Add water...

Set Instant Pot to saute mode. Add water and baking soda. Mix to combine.

While the water is heating up begin cutting...

While the water is heating up begin cutting the luau leaves. Trim off stems. Peel the outer layer of the stems. Discard the peelings. Cut steams in about 3 inch pieces. Stack the leaves on one another and roll them up. Cut width wise into strips. 

Add leaves to the Instant Pot. Close the...

Add leaves to the Instant Pot. Close the lid and set to sealing. Cook on manual high pressure for 25 minutes. Natural pressure release

Add the octopus to the pot. Put the...

Add the octopus to the pot. Put the lid on and set to sealing. Cook on manual high pressure for 5 minutes. Quick release. 

Set to saute. Add coconut milk, sugar, and...

Set to saute. Add coconut milk, sugar, and Hawaiian salt. Stir to combine. Simmer until thickened and ENJOY!

https://www.youtube.com/watch?v=Zltz2u2n0ms

Squid lū’au is a traditional Hawaiian dish made with vibrant green taro leaves, octopus, coconut milk and often served at family gatherings. This is one recipe you have to try.
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Find recipe details at http://bit.ly/squid-luau

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Instant Pot Squid Lū’au Recipe
Ingredients:
2 cups water
¼ teaspoon baking soda https://amzn.to/3ga5J4S
1 pound luau leaves
1 pound octopus, boiled and sliced
1 tablespoon butter
1 cup unsweetened coconut milk https://amzn.to/3g07fXh
2 teaspoons granulated sugar https://amzn.to/2PYv0V0
½ teaspoon Hawaiian salt https://amzn.to/3mLcWK7

Directions:
1. Set Instant Pot to saute mode. Add water and baking soda. Mix to combine.
2. While the water is heating up begin cutting the luau leaves. Trim off stems. Peel the outer layer of the stems. Discard the peelings. Cut steams in about 3 inch pieces. Stack the leaves on one another and roll them up. Cut widthwise into strips. 
3. Add leaves to the Instant Pot. Close the lid and set to sealing. Cook on manual high pressure for 25 minutes. Natural pressure release
4. Add the octopus to the pot. Put the lid on and set to sealing. Cook on manual high pressure for 5 minutes. Quick release. 
5. Set to saute. Add coconut milk, sugar, and Hawaiian salt. Stir to combine. Simmer until thickened and ENJOY!

For nutrition information please visit my blog in the link above.

#keepingitrelle #hawaiianfood #instantpot

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Make this traditional HAWAIIAN recipe in HALF the time

Loco Moco

rice

chicken broth

beef (80/20 blend)

salt and black pepper

Canola oil

unsalted butter

cremini mushrooms

low-sodium beef broth

Worcestershire sauce

cornstarch

eggs

Roma tomato, for garnish, optional

For the rice: Wash the rice under cold running water until the water runs clear. In a medium saucepot over high heat, bring the chicken broth to boil. Add the rice, cover and reduce the heat to low for about 15 minutes. Remove from the heat and let stand for 5 minutes. (Alternatively, add both the rinsed rice and the chicken broth to a rice cooker and turn the machine on - it will keep the rice warm until ready to serve.) Fluff with a fork and cover. Keep warm until ready for use.

For the burgers: Mix the ground beef, onions and some salt and pepper in a large mixing bowl. Form 4 medium patties and set aside.

Set a large cast-iron pan over high heat. Add a drizzle of canola oil and set the patties in the pan. Cover pan with a lid (or a second pan) to seal in the moisture and ensure juicy patties. Cook until well browned on first side, 3 to 4 minutes. Then remove the lid, flip over, replace the lid and continue cooking to desired doneness, about 3 minutes for medium-rare. Remove the burgers and keep warm.

For the gravy: Add the butter to the pan with the drippings. Saute the mushrooms and onions until golden brown, about 5 minutes. Add the beef broth and Worcestershire sauce, bring to a boil and reduce down for 2 to 3 minutes.

In a separate bowl, mix the cornstarch with 1 tablespoons water to make a smooth paste. Slowly add into the gravy, stirring constantly until thickened. Season with salt and pepper. Cover and keep warm until ready for use.

For the eggs: Add some canola oil to a nonstick saute pan over medium heat. Crack in the eggs and cook sunny-side up, 3 to 4 minutes. Remove and keep warm. (You can flip the eggs over-easy if you want them cooked a little more.)

To serve: Place the cooked rice on a plate, place the burgers on top, then the eggs and finally the gravy. Garnish with parsley and tomato if desired.

I made it just as you said. I know there are a few variants in Hawaii but this taste just like the first time I tried it on Oahu. Awesome recipe

I made this for brunch today.  <div><br /></div><div>Along with the onion and mushrooms, I added 4 cloves of smashed garlic and removed them prior to adding the slurry.   Next time I will try spam and a few vegetables.  </div>

One of the most awesome thing about Hawaii (aside from the friendliest people on the face of the earth) is the food- from the Local Lunch Plate to this dish- the Loco Moco.  Best way to eat it- cook the eggs over-easy or sunny-side- and then break the yolk just before you eat it.  Let the golden goodness of the yolk run down, mix with the gravy and wash the rice with its golden yumminess like the sun kissing the islands of Hawaii.

https://www.foodnetwork.com/videos/guys-loco-moco-0197499

Watch Guy Fieri make Moco Loco with seasoned burger patties, rice, cremini mushroom gravy and sunny-side-up eggs.

Guy Fieri Whips Up a Moco Loco Recipe

Hawaiian barbecue has a sweet teriyaki-like flavor. For extra char, we finished these ribs under the broiler.

Slow-Cooker Hawaiian Barbecue Ribs

racks baby back ribs (1 1/2 to 2 pounds each), cut in half

salt and pepper

vegetable oil

ancho chile powder

teriyaki-style barbecue sauce (such as Sweet Baby Ray's)

apple cider vinegar

garlic, grated

pineapple preserves

ketchup

scallions, thinly sliced on an angle

Generously season the ribs with salt and pepper, then rub with the vegetable oil and sprinkle with the chile powder, pressing to adhere. Whisk 1/3 cup barbecue sauce, the vinegar, ginger and garlic in a 6- to 8-quart slow cooker. Add the ribs and turn to coat in the sauce. Cover and cook on low until the ribs are tender, 7 hours.

Preheat the broiler. Transfer the ribs to a rimmed baking sheet. Remove 1/4 cup of the cooking liquid to a small bowl and whisk in the remaining 1/3 cup barbecue sauce, the pineapple preserves and ketchup. 

Brush the pineapple sauce all over the ribs to coat completely; arrange bone-side down. Broil until the sauce is sticky and the ribs are lightly charred in spots, 3 to 5 minutes. Top with the scallions. 

Easy to follow and great tasting. This food goes well with summer corn and squash. 

these were AWESOME!  and so easy!  served with coconut rice with diced pinapple and green beans.

Easy Hawaiian Dip

cream cheese, softened

sour cream

crushed pineapple, drained (reserve 1/4 cup of juice, set aside)

cheddar cheese

ham, chopped

bacon

green onions, chopped

Salt & pepper

Crackers

Blend together cream cheese, sour cream, and pineapple juice in a large bowl. Spread mixture into a pie pan.

Top cream cheese mixture with the shredded cheese, crushed pineapple, chopped ham, bacon pieces, and green onion.

Cover and chill for at least 30 minutes before serving.

Serving suggestion: Ritz crackers, chips, veggies

Papaya is a nutritious tropical fruit that&#x27;s versatile and delicious. Here&#x27;s how to eat and cut papaya three different ways, plus how to make a Hawaiian papaya boat.

How to Cut & Eat Papaya

plain Greek style yogurt

berries

granola

chia seeds

papaya

lime wedge

Wash your papaya and place it on a...

Wash your papaya and place it on a cutting board. Cut about ½ inch off of the stem end. Then cut the papaya in half lengthwise.

For halves, use a spoon to scoop the...

For halves, use a spoon to scoop the seeds out of the papaya. Discard, or save for later, as they are edible. Squeeze lime over and eat right out of the skin, or use a melon baller to make balls.

For slices, cut the fruit in half lengthwise...

For slices, cut the fruit in half lengthwise and scoop out the seeds. Set cut-side-down on a cutting board. Use a vegetable peeler to peel the fruit.

Cut the papaya into slices or cubes and...

Cut the papaya into slices or cubes and squeeze lime over.

To make Hawaiian Papaya Boats, fill halves with...

To make Hawaiian Papaya Boats, fill halves with seeds removed with yogurt. Top with granola, berries, and chia seeds and enjoy right away.

Lomi Lomi Salmon

salt salmon (see Cook's Note)

tomatoes,

onion,

Sea salt

In a large bowl, cover the salt salmon with water and soak overnight. Drain and rinse the salmon.

In a large bowl, add the salmon, tomatoes, onions and green onions, and mix well. Add sea salt to taste. Chill. Just before serving, add the crushed ice.

i tried this recipe at a party and everyone loved it. they all wanted the recipe. thank you

I tried this recipe, but I am a non salter!!! I used Yellowfin Red Ahi Tuna. You will find a more succulent better tasting tuna and an equal substitute for the Salmon. If I were to use Salmon I would have used Keta Salmon. It can be purchased from a sustainable fishery, and is more guaranteed to be healthy. It is uncommon in the lower 48 to salt cure a salmon, which is what Lomi Lomi is.

I used a fresh wild king salmon that had no color for this recipe (I forget what they call that anomaly; it's a little milder that wild orange salmon, but cheaper because restaurants don't want to deal with it) and it was still great. 

i just moved from the island of oahu 3 months ago and i really miss eating this now I can have this dish here in Ohio

"Lomi Lomi" can seem quite confusing for those unfamiliar with this dish.  Diced Salted Salmon is something commonly found in Hawaii and it's exactly what it sounds like.  Salmon that is diced and salt cured.  

Hawaiian Pulled Pork Sandwiches

teriyaki marinade (recommended: McCormick Grill Mates)

paprika

pepper

pork shoulder

brown sugar

chili sauce

pineapple juice

carrots, chopped

hamburger rolls

canola oil

ginger, chopped

garlic, chopped

Three pulled pork sandwiches aligned on a white platter in front of light pink flowers

In small bowl, combine teriyaki mix, paprika and pepper.

Coat the pork the with rub mixture, patting until all rub is used. Set aside.

In a bowl whisk together the chicken broth, brown sugar, soy sauce, chili sauce and pineapple juice. Set aside.

Put the chopped onions and carrots in a 5-quart slow cooker. Place the pork on top of the carrots and onions and pour half of the pineapple juice mixture over pork. Reserve remainder for Hawaiian sauce. Cover and cook on low for 7 to 8 hours. The meat should fall apart easily. Remove the roast from the slow cooker to a cutting board. Using 2 forks carefully pull the meat into shreds.

In a medium pot heat the oil over medium heat. Add garlic and ginger and saute until soft, about 2 minutes. Add the remaining pineapple juice mixture, bring to a boil, then reduce heat and simmer for 10 minutes. Remove from heat and set aside.

Serve the pork on rolls drizzled with the Hawaiian sauce or on the side for dipping.

Made these pork sandwiches many times for my children. They ask for me to make them all the time. Never can find the package of teriyaki mix that the recipe calls for so I modify it &amp; put in teriyaki sauce. Always turns out awesome!!

Can cook on high for half the time. Next time, will exclude the chilli, even after I halved the measurements,  as it was too spicy for my kids.

I love this recipe! I substituted the pork for chicken and it turned out great! Only thing I would change just based off of preference is less ginger in the sauce. Other than that, wonderful!

https://www.foodnetwork.com/videos/hawaiian-pork-sandwiches-0163370

Pork so flavorful, you'll swear it was cooked in a pit, not a slow cooker.

Hawaiian Pork Sandwiches

Spam musubi is one of my all-time favorite comfort foods. Growing up on the mainland meant that my family was far away from our extended family in Hawaii. Whenever my mom pulled out her spam musubi mold, we knew we were in for a comforting treat that would transport us back to Hawaii after the first bite. Mom seriously makes the Best-Ever Spam Musubi – this is her recipe.
In my experience, there are 3 secrets to making the best spam musubi:

Nail the ratio of spam &amp; rice: These 2 components need the perfect balance, so you'll notice that we slice each can of spam into 7 pieces – not 8, not 6…7!!! – &amp; this is exactly why. 
Make a killer spam musubi sauce: Mom's is a simple teriyaki-style sauce made with a couple of pantry ingredients. When you pan-fry it with spam, it turns into a gloriously glossy &amp; thick glaze that clings to the spam beautifully &amp; its sweetness provides the perfect balance for the rich, savory flavor of spam. 
Cook the rice well &amp; handle it with care: Musubi rice needs to have the perfect light-yet-sticky texture. We love medium-grain Calrose rice, but sushi rice works just fine if that's what is most readily available to you. 

(Note! ⇢ If spam &amp;/or musubi are new-to-you, be sure to read through the blog post to learn more about their delicious history in Hawaii!) 
While nothing beats a warm spam musubi on a beach in Hawaii, I think my family's spam musubi is the next best thing. If you've never made homemade spam musubi before, this is a great recipe to start with! We wanted it to be as approachable as possible, so the directions are very detailed &amp; we've provided step-by-step photos to help you along the way.
We hope you love it as much as we do! ♡


Top 21 hawaiian recipes recipes from across the web

The most viewed hawaiian recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Hawaiian Chicken Skewers

Tuna Tataki

Ahi Poke and Seaweed Salad

Instant Pot Squid Luau

Loco Moco

Slow-Cooker Hawaiian Barbecue Ribs

Easy Hawaiian Dip

How to Cut & Eat Papaya

Lomi Lomi Salmon

Hawaiian Pulled Pork Sandwiches

Best-Ever Spam Musubi (Step-by-Step...

Sweet and Salty Ham Musubi

Instant Pot Kalua Pork

Hawaiian-Style Kalbi (Grilled Korea...

Instant Pot Hawaiian Pulled Chicken...

Sweet and Sour Pineapple Pork

Crock Pot Laulau

Best-Ever Kalua Pork (My Hawaiian F...

Best-Ever Kalua Pork (My Hawaiian F...

Hawaiian Burgers

Fall-Apart Tender Shoyu Chicken (Ha...

Top 21 hawaiian recipes recipes from across the web

The most viewed hawaiian recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Hawaiian Chicken Skewers

Tuna Tataki

Ahi Poke and Seaweed Salad

Instant Pot Squid Luau

Loco Moco

Slow-Cooker Hawaiian Barbecue Ribs

Easy Hawaiian Dip

How to Cut & Eat Papaya

Lomi Lomi Salmon

Hawaiian Pulled Pork Sandwiches

Best-Ever Spam Musubi (Step-by-Step...

Sweet and Salty Ham Musubi

Instant Pot Kalua Pork

Hawaiian-Style Kalbi (Grilled Korea...

Instant Pot Hawaiian Pulled Chicken...

Sweet and Sour Pineapple Pork

Crock Pot Laulau

Best-Ever Kalua Pork (My Hawaiian F...

Best-Ever Kalua Pork (My Hawaiian F...

Hawaiian Burgers

Fall-Apart Tender Shoyu Chicken (Ha...

The most viewed hawaiian recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine