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HAWAIIAN RECIPES
Classic Hawaiian Poke Bowl
Fresh ahi tuna, seasoned with island flavors—a local favorite.
Ingredients:
1 lb sushi-grade ahi tuna, cubed
2 Tbsp soy sauce
1 Tbsp sesame oil
1 Tbsp chopped green onion
1 tsp sesame seeds
½ tsp sea salt
½ tsp chili flakes (optional)
1 cup cooked short-grain rice
Instructions:
In a bowl, toss tuna with soy sauce, sesame oil, green onion, sesame seeds, salt, and chili flakes.
Serve over rice in a bowl.
Garnish with more green onion or avocado, if desired.
Chef’s Tip:
Try adding seaweed salad or edamame for extra flavor and color!
Ingredients:
1 lb sushi-grade ahi tuna, cubed
2 Tbsp soy sauce
1 Tbsp sesame oil
1 Tbsp chopped green onion
1 tsp sesame seeds
½ tsp sea salt
½ tsp chili flakes (optional)
1 cup cooked short-grain rice
Instructions:
In a bowl, toss tuna with soy sauce, sesame oil, green onion, sesame seeds, salt, and chili flakes.
Serve over rice in a bowl.
Garnish with more green onion or avocado, if desired.
Chef’s Tip:
Try adding seaweed salad or edamame for extra flavor and color!
Kalua Pork (Slow-Cooked Hawaiian Pulled Pork)
Smoky, tender pork—Hawaii’s luau classic.
Ingredients:
3–4 lbs pork shoulder (or butt)
1 ½ Tbsp Hawaiian sea salt (or kosher salt)
1 Tbsp liquid smoke
Instructions:
Rub pork with sea salt and liquid smoke.
Place in a slow cooker; cover and cook on low for 8–10 hours.
Shred with forks and serve with cabbage or rice.
Chef’s Tip:
For an authentic touch, serve with steamed cabbage and poi.
Ingredients:
3–4 lbs pork shoulder (or butt)
1 ½ Tbsp Hawaiian sea salt (or kosher salt)
1 Tbsp liquid smoke
Instructions:
Rub pork with sea salt and liquid smoke.
Place in a slow cooker; cover and cook on low for 8–10 hours.
Shred with forks and serve with cabbage or rice.
Chef’s Tip:
For an authentic touch, serve with steamed cabbage and poi.
Lomi Lomi Salmon
A bright, refreshing salad with salted salmon, tomatoes, and onions.
Ingredients:
½ lb salted salmon, diced
2 tomatoes, diced
½ small onion, diced
2 green onions, chopped
1–2 Tbsp fresh lemon juice
Instructions:
Rinse salted salmon, then dice.
In a bowl, combine salmon, tomatoes, onions, and lemon juice.
Toss well and chill before serving.
Chef’s Tip:
For a crowd, double the recipe and serve as a side with poke or kalua pork.
Ingredients:
½ lb salted salmon, diced
2 tomatoes, diced
½ small onion, diced
2 green onions, chopped
1–2 Tbsp fresh lemon juice
Instructions:
Rinse salted salmon, then dice.
In a bowl, combine salmon, tomatoes, onions, and lemon juice.
Toss well and chill before serving.
Chef’s Tip:
For a crowd, double the recipe and serve as a side with poke or kalua pork.
Chicken Long Rice
A comforting noodle soup with a savory island twist.
Ingredients:
1 lb chicken thighs (boneless or bone-in)
6 cups chicken broth
2-inch piece ginger, sliced
2 cloves garlic, minced
6 oz bean thread (cellophane) noodles
2 green onions, sliced
Salt & pepper to taste
Instructions:
In a pot, combine chicken, broth, ginger, and garlic. Simmer 30 min until chicken is tender.
Remove chicken, shred, and return to pot.
Add bean thread noodles; simmer until soft (about 10 min).
Season to taste with salt and pepper. Garnish with green onions.
Chef’s Tip:
Serve with a squeeze of fresh lemon for brightness.
Ingredients:
1 lb chicken thighs (boneless or bone-in)
6 cups chicken broth
2-inch piece ginger, sliced
2 cloves garlic, minced
6 oz bean thread (cellophane) noodles
2 green onions, sliced
Salt & pepper to taste
Instructions:
In a pot, combine chicken, broth, ginger, and garlic. Simmer 30 min until chicken is tender.
Remove chicken, shred, and return to pot.
Add bean thread noodles; simmer until soft (about 10 min).
Season to taste with salt and pepper. Garnish with green onions.
Chef’s Tip:
Serve with a squeeze of fresh lemon for brightness.
Haupia (Coconut Pudding)
A creamy coconut dessert—simple, cool, and so Hawaiian.
Ingredients:
1 can (13.5 oz) coconut milk
½ cup sugar
¼ cup cornstarch
¼ cup water
Instructions:
In a saucepan, whisk coconut milk and sugar over medium heat until warm.
Dissolve cornstarch in water, then whisk into coconut milk.
Cook, stirring, until thickened and smooth.
Pour into a dish, chill until set. Cut into cubes to serve.
Chef’s Tip:
Sprinkle toasted coconut on top for extra texture and flavor.
Ingredients:
1 can (13.5 oz) coconut milk
½ cup sugar
¼ cup cornstarch
¼ cup water
Instructions:
In a saucepan, whisk coconut milk and sugar over medium heat until warm.
Dissolve cornstarch in water, then whisk into coconut milk.
Cook, stirring, until thickened and smooth.
Pour into a dish, chill until set. Cut into cubes to serve.
Chef’s Tip:
Sprinkle toasted coconut on top for extra texture and flavor.
Shoyu Chicken
Tender, savory-sweet chicken simmered in classic island sauce.
Ingredients:
2 lbs chicken thighs or drumsticks
½ cup soy sauce
½ cup water
½ cup brown sugar
2 cloves garlic, minced
1-inch piece ginger, sliced
2 green onions, chopped
1 Tbsp sesame oil
Instructions:
In a pot, combine all ingredients except chicken; bring to a simmer.
Add chicken and simmer 30–40 min until tender, turning occasionally.
Serve with rice and a drizzle of sauce.
Chef’s Tip:
Add sliced carrots or mushrooms for a hearty, one-pot meal.
Ingredients:
2 lbs chicken thighs or drumsticks
½ cup soy sauce
½ cup water
½ cup brown sugar
2 cloves garlic, minced
1-inch piece ginger, sliced
2 green onions, chopped
1 Tbsp sesame oil
Instructions:
In a pot, combine all ingredients except chicken; bring to a simmer.
Add chicken and simmer 30–40 min until tender, turning occasionally.
Serve with rice and a drizzle of sauce.
Chef’s Tip:
Add sliced carrots or mushrooms for a hearty, one-pot meal.
Ready for seconds?
Dive into the complete Hawaiian Cookbook Recipe collection—order Savannah Ryan’s cookbook on Amazon and find your new favorite meal.
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