12 Iconic Hawaiian Dishes That Define Island Flavor

Hawaiian cuisine weaves diverse cultural influences into a vibrant tapestry of flavors.

Native techniques meet Japanese, Chinese, Filipino, and Portuguese touches, creating iconic dishes that capture the islands’ culinary soul. Get ready to taste what makes Hawaiian food truly special!

1. Spam Musubi

Imagine a slice of grilled Spam perched atop a block of sticky rice, all wrapped in crisp nori seaweed. Born during World War II when fresh meat was scarce, this portable snack has become Hawaii’s beloved grab-and-go favorite.

Found everywhere from convenience stores to family gatherings, it perfectly symbolizes Hawaii’s Japanese influences and resourceful spirit.

2. Lomi Lomi Salmon

Refreshingly bright and zesty, this side dish combines diced salted salmon with tomatoes, sweet onions, and sometimes green onions. Massaged together by hand (“lomi lomi” means “to massage”), the ingredients create a delightful melody of flavors.

Brought to Hawaii by early missionaries, it’s now an essential component of any traditional Hawaiian luau feast.

3. Chocolate Haupia Cream Pie

Velvety chocolate custard meets coconut haupia pudding in this heavenly dessert that marries local ingredients with irresistible sweetness. A flaky pie crust cradles these two distinct layers, often crowned with a cloud of whipped cream.

Originating from Ted’s Bakery on Oahu’s North Shore, this decadent treat has become a must-try for visitors and a cherished favorite among locals.

4. Malasadas

Golden-fried pillows of dough coated in granulated sugar melt in your mouth with each heavenly bite. Portuguese plantation workers introduced these donuts without holes to Hawaii in the late 19th century.

While traditionally plain, modern versions come filled with custard, chocolate, or tropical fruit fillings. Lines regularly form outside famous spots like Leonard’s Bakery, where people happily wait for these warm, sugary treasures.

5. Huli Huli Chicken

Sizzling over kiawe wood fires, this mouthwatering chicken gets its name from the Hawaiian word “huli,” meaning turn. Marinated in a sweet-savory sauce of pineapple juice, soy sauce, ginger, and brown sugar, the meat is repeatedly turned to achieve perfect caramelization.

Originally created by Ernest Morgado in 1955, you’ll spot roadside vendors selling this smoky delight throughout the islands.

6. Lau Lau

Wrapped like a precious gift, traditional lau lau bundles pork and butterfish inside taro leaves, then enveloped in ti leaves before steaming. As the package cooks, the meat becomes tender while absorbing the earthy flavor of the taro.

Ancient Hawaiians cooked this dish in underground ovens called imu. Modern versions might use aluminum foil instead of ti leaves, but the distinctive flavor remains unchanged.

7. Kalua Pork

Smoky, tender shreds of pork that practically melt on your tongue define this luau centerpiece. Traditionally prepared in an underground imu oven, a whole pig is rubbed with Hawaiian salt and wrapped in banana leaves before being buried with hot lava rocks.

Modern home cooks recreate this flavor using liquid smoke and slow cookers. Regardless of preparation method, the result is always succulent meat with distinctive smokiness.

8. Saimin Soup

Steaming bowls of comfort arrive with curly wheat noodles swimming in a clear dashi broth alongside colorful toppings. Uniquely Hawaiian, saimin blends Chinese, Japanese, and Filipino influences into one satisfying soup that predates mainland ramen crazes.

Green onions, kamaboko fish cake, char siu pork, and a hard-boiled egg typically adorn this beloved staple. Even McDonald’s in Hawaii serves this local favorite!

9. Loco Moco

Comfort food reaches epic proportions in this hearty stack of white rice topped with a hamburger patty, fried egg, and brown gravy. Created in the late 1940s in Hilo to satisfy hungry teenagers, this protein-packed meal has countless variations across the islands.

Some upscale versions substitute the hamburger for prime rib or add mushrooms to the gravy. Breakfast, lunch, or dinner—locals enjoy loco moco anytime.

10. Poke

Raw cubes of glistening fresh fish transformed by simple yet powerful seasonings represent Hawaii’s most famous food export. Traditionally made with ahi tuna, soy sauce, sesame oil, green onions, and limu seaweed, poke (pronounced poh-kay) means “to slice or cut” in Hawaiian.

While mainland versions often add many toppings, authentic island poke lets the fish quality shine through minimal enhancement.

11. Shave Ice

Fluffy snow-like ice shavings drenched in vibrant fruit syrups create the ultimate tropical refreshment on hot Hawaiian days. Unlike mainland snow cones, authentic shave ice features ultra-fine ice that absorbs the flavors rather than having them pool at the bottom.

Local enhancements include mochi balls, azuki beans, or a scoop of ice cream underneath. Matsumoto’s on Oahu’s North Shore serves some of the most famous versions.

12. Manapua

Pillowy steamed buns filled with savory char siu pork bring Chinese influence to Hawaiian snack culture. Meaning “delicious pork thing” in Hawaiian, these oversized bao became popular among plantation workers who bought them from traveling manapua men.

Modern versions offer creative fillings like curry chicken, sweet potato, or purple taro paste. Grab one from dim sum restaurants or convenience stores for a satisfying handheld meal.