22+ Mouthwatering Hawaiian Lunch Plate Recipes to Savor Today

8 minutes agoLast Updated: April 24, 2025

27 minutes read

Hawaiian cuisine is a vibrant fusion of flavors, with influences from Polynesia, Asia, and the mainland U.S.

One of the most beloved meal traditions in Hawaii is the lunch plate, a hearty and flavorful dish typically served with a combination of rice, protein, and a refreshing side like macaroni salad or steamed vegetables.

Whether you’re looking for a quick and easy meal or something more elaborate to showcase the diverse tastes of the islands, Hawaiian lunch plates offer something for everyone.

From the smoky richness of Kalua Pork to the fresh, zingy flavors of Ahi Poke, these dishes are as diverse as Hawaii’s beautiful landscapes. In this article, we’ll explore over 22 amazing Hawaiian lunch plate recipes that will transport your taste buds straight to the islands.

22+ Mouthwatering Hawaiian Lunch Plate Recipes to Savor Today

Whether you’re hosting a Hawaiian-themed gathering or simply craving the fresh, tropical flavors of the islands, these 22+ Hawaiian lunch plate recipes will help you bring a taste of Hawaii right into your kitchen.

The beauty of Hawaiian lunch plates lies in their versatility and balance of flavors, providing an array of options that range from light and healthy poke bowls to savory, hearty dishes like Kalua Pork.

These meals are perfect for sharing with friends and family or enjoying on your own, offering a satisfying and flavorful escape to paradise. So, why not try your hand at making a few of these recipes and immerse yourself in the culinary spirit of Hawaii?

Kalua Pork with Cabbage and Rice

Kalua pork is a staple of Hawaiian cuisine, traditionally cooked in an underground oven known as an imu. This simplified version brings the smoky, salty flavor to your kitchen using a slow cooker or oven-roasting method. Paired with steamed white rice and stir-fried cabbage, it’s a tender, juicy, and flavorful meal that captures the spirit of the islands.

Ingredients:

3–4 lbs pork shoulder (boneless)
1 tablespoon Hawaiian sea salt or kosher salt
1 tablespoon liquid smoke

1/2 head green cabbage, chopped
2 tablespoons olive oil
4 cups cooked white rice

Instructions:

Prepare the pork: Rub the pork shoulder with Hawaiian salt and liquid smoke.
Cook the pork:
- Slow cooker method: Cook on low for 8–10 hours or until fork tender.
- Oven method: Wrap tightly in foil and roast at 325°F for 4–5 hours.
Shred the pork: Once done, shred the meat using two forks.

Cook the cabbage: In a large skillet, heat oil and sauté cabbage until soft (about 6–8 minutes). Mix in some shredded pork for added flavor.
Assemble the plate: Serve a generous scoop of rice, a mound of kalua pork, and cabbage on the side.

This Kalua Pork with Cabbage plate is a simple way to enjoy a traditional Hawaiian favorite. It’s smoky, savory, and perfectly balanced with tender cabbage and fluffy rice. Aloha vibes guaranteed in every bite!

Hawaiian-Style Chicken Katsu with Mac Salad

Chicken Katsu is the ultimate crispy, golden-fried favorite you’ll find on every Hawaiian lunch plate menu. Served alongside a creamy macaroni salad and rice, it’s comfort food with a tropical twist. The contrast between the crunchy cutlet and soft, tangy mac salad is what makes this combo unforgettable.

Ingredients:

For the Chicken Katsu:

4 boneless chicken thighs or breasts
Salt and pepper
1 cup flour

2 eggs, beaten
1½ cups panko breadcrumbs
Oil for frying

For the Mac Salad:

2 cups elbow macaroni
1/2 cup mayo

1 tablespoon apple cider vinegar
1/4 cup shredded carrot
Salt and pepper to taste

3 cups cooked rice
Tonkatsu sauce (store-bought or homemade)

Instructions:

Make the mac salad: Cook macaroni according to package directions. Drain and cool. Mix with mayo, vinegar, carrot, salt, and pepper. Chill in the fridge.
Prepare the chicken: Season chicken with salt and pepper. Dredge in flour, then dip in beaten egg, and coat with panko.
Fry the chicken: Heat oil in a pan over medium-high heat. Fry each piece until golden and crispy, about 4–5 minutes per side. Drain on paper towels.

Assemble the plate: Slice the chicken, serve with rice, a scoop of mac salad, and a drizzle of tonkatsu sauce over the chicken.

This Chicken Katsu Plate brings that classic Hawaiian lunch plate experience home. Crispy, juicy chicken paired with cool, creamy mac salad and rice makes it a go-to for easy weeknight dinners or weekend cravings.

Loco Moco with Gravy and Sunny Egg

Loco Moco is the ultimate Hawaiian comfort dish—hearty, savory, and satisfying. Imagine a juicy hamburger patty nestled on warm rice, topped with a rich brown gravy and a perfectly cooked sunny-side-up egg. It’s a soul-warming meal that feels like a hug on a plate.

Ingredients:

1 lb ground beef
Salt and pepper

1/2 onion, finely chopped
1 tablespoon Worcestershire sauce
4 cups cooked white rice

2 eggs

For the Gravy:

2 tablespoons butter

2 tablespoons flour
1½ cups beef broth
1 tablespoon soy sauce

Salt and pepper to taste

Instructions:

Make the patties: Mix ground beef with onion, Worcestershire sauce, salt, and pepper. Form into 2–4 patties.

Cook the patties: Sear in a skillet over medium heat, about 4–5 minutes per side, until fully cooked.
Make the gravy: In the same skillet, melt butter and stir in flour to make a roux. Slowly whisk in beef broth and soy sauce. Simmer until thickened. Season to taste.
Fry the eggs: In a separate pan, cook eggs sunny-side up or to your preference.

Assemble the plate: Scoop rice onto a plate, top with the hamburger patty, pour over the gravy, and crown with a fried egg.

Loco Moco is everything you want in a comfort dish—meaty, saucy, rich, and totally indulgent. It’s a must-try for anyone craving something hearty with a true taste of Hawaiian hospitality.

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Ahi Poke with Rice and Seaweed Salad

Ahi Poke is a refreshing Hawaiian dish made from fresh tuna marinated in a savory sauce. It’s often served with steamed rice and a side of seaweed salad. The freshness of the tuna combined with the umami of the soy-based marinade and the crispiness of the seaweed makes this plate a light but satisfying meal, perfect for warm days or as a quick lunch.

Ingredients:

For the Ahi Poke:

1 lb fresh ahi tuna, cut into cubes
1/4 cup soy sauce
1 tablespoon sesame oil

1 tablespoon rice vinegar
1/2 teaspoon grated ginger
2 green onions, chopped

1 tablespoon toasted sesame seeds
1 teaspoon chili flakes (optional)

For the Seaweed Salad:

2 cups mixed seaweed (wakame, hijiki, or your choice)
1 tablespoon rice vinegar
1 teaspoon sesame oil

1 teaspoon soy sauce
1 teaspoon honey or sugar
1 tablespoon sesame seeds

3 cups cooked white rice

Instructions:

Prepare the poke: In a bowl, combine soy sauce, sesame oil, rice vinegar, ginger, and chili flakes. Add the tuna cubes and toss to coat. Let it marinate in the refrigerator for at least 20 minutes.

Make the seaweed salad: In a separate bowl, soak the seaweed in warm water for about 10 minutes. Drain and rinse. Mix with rice vinegar, sesame oil, soy sauce, honey, and sesame seeds.
Assemble the plate: Serve a generous portion of rice, top with marinated ahi poke, and add a side of seaweed salad.

Ahi Poke with Rice and Seaweed Salad offers a burst of fresh, zesty flavors. It’s a light but satisfying plate that combines the perfect balance of protein, tang, and crunch. This Hawaiian lunch plate is ideal for anyone craving something healthy and delicious without compromising on flavor.

Shoyu Chicken with Steamed Vegetables and Rice

Shoyu Chicken is a beloved Hawaiian dish that features chicken marinated in a sweet and savory soy sauce-based marinade, then slow-cooked to tender perfection. Paired with steamed vegetables and rice, it’s a wholesome, comforting meal that’s easy to make and bursting with island flavor.

Ingredients:

For the Shoyu Chicken:

4 chicken thighs (bone-in, skin-on for extra flavor)
1/4 cup soy sauce
2 tablespoons brown sugar

2 cloves garlic, minced
1 tablespoon ginger, minced
1 tablespoon rice vinegar

1/2 cup water
1 tablespoon sesame oil

For the Steamed Vegetables:

2 cups broccoli florets
1 cup carrots, sliced
1 cup snap peas

3 cups cooked white rice

Instructions:

Make the marinade: In a bowl, whisk together soy sauce, brown sugar, garlic, ginger, rice vinegar, and water.

Marinate the chicken: Place chicken thighs in a resealable bag or shallow dish and pour the marinade over. Let it marinate for at least 30 minutes, or overnight for more flavor.
Cook the chicken: Heat sesame oil in a large skillet over medium heat. Brown the chicken on both sides, then pour in the marinade and cover. Let it simmer for 25–30 minutes, or until the chicken is fully cooked and tender.
Steam the vegetables: While the chicken cooks, steam broccoli, carrots, and snap peas for about 5–7 minutes, until tender but crisp.

Assemble the plate: Serve rice on the plate, add a piece of shoyu chicken, and top with the steamed vegetables.

Shoyu Chicken with Steamed Vegetables and Rice is a Hawaiian dish that’s both comforting and flavorful. The rich soy-based sauce coats the tender chicken perfectly, and the fresh vegetables bring a nice balance of texture and color. It’s a hearty plate that feels both fresh and satisfying—truly a meal fit for any occasion.

Spam Musubi with Pickled Cucumber Salad

Spam Musubi is a popular Hawaiian snack that combines the savory goodness of Spam with the sweetness of teriyaki sauce, all wrapped in a neat block of rice and nori (seaweed). It’s the ultimate grab-and-go lunch plate, and when served with a refreshing pickled cucumber salad, it becomes a perfect balanced meal.

Ingredients:

For the Spam Musubi:

1 can of Spam, sliced into 8 pieces

2 cups cooked white rice (preferably short-grain rice)
2 tablespoons soy sauce
1 tablespoon sugar

1 tablespoon mirin (optional)
4 sheets nori (seaweed), cut into halves

For the Pickled Cucumber Salad:

1 cucumber, thinly sliced
1 tablespoon rice vinegar
1 teaspoon sugar

1/2 teaspoon salt
1 teaspoon sesame seeds

Instructions:

Prepare the musubi:
- Heat a skillet over medium heat. Fry the Spam slices until crispy on both sides (about 3 minutes per side).
- In a small bowl, mix soy sauce, sugar, and mirin. Pour over Spam slices, cooking for another minute until the sauce thickens and the Spam is glazed.

Assemble the musubi: Place a sheet of nori on a clean surface. Spoon about 1/4 cup rice onto the nori, flatten it out, and top with a piece of Spam. Roll the nori tightly, using a little water to seal the edge. Repeat with the remaining ingredients.
Make the cucumber salad: Toss sliced cucumber with rice vinegar, sugar, salt, and sesame seeds. Let it sit for about 10 minutes.
Serve: Arrange the Spam musubi alongside the pickled cucumber salad on a plate.

Spam Musubi with Pickled Cucumber Salad is an iconic Hawaiian lunch plate that combines savory, sweet, and tangy flavors in every bite. The crispy Spam and sweet rice create a satisfying base, while the refreshing cucumber salad provides a cool contrast. It’s a portable, delicious meal that captures the essence of Hawaii in every bite.

Would you like further recipe ideas or more details on any of these dishes?

Huli Huli Chicken with Pineapple Slaw and Rice

Huli Huli Chicken is a beloved Hawaiian BBQ dish made by marinating chicken in a sweet and savory sauce that caramelizes perfectly when grilled. Paired with a tangy pineapple slaw and served over steamed rice, this plate brings a vibrant mix of sweet, smoky, and fresh flavors that will transport you to the islands.

Ingredients:

For the Huli Huli Chicken:

4 chicken thighs or breasts

1/4 cup soy sauce
1/4 cup ketchup
1/4 cup brown sugar

2 tablespoons rice vinegar
1 tablespoon sesame oil
3 cloves garlic, minced

1 tablespoon fresh ginger, minced
1/4 teaspoon ground pepper

For the Pineapple Slaw:

2 cups shredded cabbage
1/2 cup fresh pineapple, finely chopped
1/4 cup mayonnaise

1 tablespoon rice vinegar
1 tablespoon honey
Salt and pepper to taste
3 cups cooked white rice

Instructions:

Marinate the chicken: In a bowl, mix soy sauce, ketchup, brown sugar, rice vinegar, sesame oil, garlic, ginger, and pepper. Coat the chicken in the marinade and refrigerate for at least 1 hour or overnight for more flavor.
Grill the chicken: Preheat your grill or grill pan to medium heat. Grill the chicken for 6–7 minutes on each side, basting with the marinade, until fully cooked and slightly charred.
Prepare the slaw: In a large bowl, mix shredded cabbage and pineapple. Combine mayo, rice vinegar, honey, salt, and pepper, and toss with the cabbage mixture.
Assemble the plate: Serve the grilled chicken alongside a scoop of rice and a generous serving of pineapple slaw.

Huli Huli Chicken with Pineapple Slaw and Rice is a perfect balance of sweet, savory, and fresh. The smoky chicken pairs beautifully with the zesty slaw, making it an unforgettable Hawaiian lunch plate. Whether you’re grilling for a family gathering or craving a tropical twist on chicken, this dish is sure to please.

Lomi Lomi Salmon with Poi and Sweet Potato

Lomi Lomi Salmon is a classic Hawaiian dish made with salted salmon, tomatoes, onions, and sometimes chili peppers. It’s a refreshing, savory side that’s perfect when paired with traditional Hawaiian poi and sweet potato. This plate is a beautiful blend of flavors and textures, offering a true taste of Hawaii’s rich culinary history.

Ingredients:

For the Lomi Lomi Salmon:

1/2 lb salted salmon (or use smoked salmon if unavailable)
2 medium tomatoes, diced
1/2 small onion, finely chopped
1–2 fresh chili peppers, chopped (optional)
2 tablespoons fresh cilantro, chopped

For the Poi:

1–2 cups poi (available at specialty stores or homemade using taro root)

For the Sweet Potato:

2 medium sweet potatoes
1 tablespoon butter
1 tablespoon brown sugar (optional)
Cinnamon (optional)

Instructions:

Prepare the lomi lomi salmon: Flake the salted salmon into small pieces. In a bowl, combine the salmon, diced tomatoes, onion, chili peppers, and cilantro. Mix thoroughly and refrigerate for at least 30 minutes.
Cook the sweet potatoes: Peel and cut the sweet potatoes into cubes. Steam or boil until soft, about 15 minutes. Mash with butter, brown sugar, and a pinch of cinnamon if desired.
Serve the poi: If using pre-made poi, serve as-is. If making it from scratch, mix poi with water to achieve your desired consistency.
Assemble the plate: Serve a generous scoop of lomi lomi salmon, a portion of poi, and mashed sweet potato on the plate.

Lomi Lomi Salmon with Poi and Sweet Potato is a perfect example of how Hawaiian ingredients come together to create a healthy, satisfying lunch plate. The salty and tangy salmon contrasts beautifully with the creamy poi and sweet potatoes. It’s a refreshing, comforting meal that’s deeply connected to Hawaiian tradition.

Mahi Mahi with Mango Salsa and Coconut Rice

Mahi Mahi, a popular fish in Hawaiian cuisine, is known for its mild, slightly sweet flavor. Paired with a fresh, vibrant mango salsa and served over coconut rice, this dish offers the perfect balance of savory, sweet, and tropical flavors, making it a light yet satisfying lunch plate.

Ingredients:

For the Mahi Mahi:

4 Mahi Mahi fillets (about 6 oz each)
1 tablespoon olive oil
Salt and pepper to taste
1 tablespoon lemon or lime juice

For the Mango Salsa:

1 ripe mango, diced
1/2 small red onion, finely chopped
1/2 bell pepper, diced
1 tablespoon fresh cilantro, chopped
1 tablespoon lime juice
Salt and pepper to taste

For the Coconut Rice:

2 cups jasmine rice
1 cup coconut milk
1 cup water
1 tablespoon sugar
Pinch of salt

Instructions:

Prepare the coconut rice: In a saucepan, combine coconut milk, water, sugar, and salt. Bring to a simmer, then stir in the jasmine rice. Cover and cook on low for about 15–20 minutes until rice is fully cooked and fluffy.
Make the mango salsa: Combine diced mango, red onion, bell pepper, cilantro, lime juice, salt, and pepper in a bowl. Stir gently and refrigerate for at least 10 minutes to allow the flavors to meld.
Cook the Mahi Mahi: Heat olive oil in a pan over medium heat. Season the Mahi Mahi fillets with salt, pepper, and lemon or lime juice. Cook the fillets for 4–5 minutes per side until golden brown and cooked through.
Assemble the plate: Serve the Mahi Mahi fillets over a bed of coconut rice and top with a generous amount of mango salsa.

Mahi Mahi with Mango Salsa and Coconut Rice is a delightful and refreshing Hawaiian lunch plate. The sweetness of the mango salsa complements the mild fish, while the coconut rice adds a creamy, aromatic base. This dish offers a beautiful balance of tropical flavors that are both light and satisfying, perfect for any occasion.

These Hawaiian lunch plates offer a combination of fresh seafood, vibrant salsas, hearty rice, and unique flavors that define island-style meals. Would you like more variations of these dishes or any specific ingredient adjustments?

Kalua Pork with Cabbage and Rice

Kalua Pork is a traditional Hawaiian dish, typically cooked in an underground oven (imu), but it can also be made at home in the slow cooker for an easy, flavorful meal. This tender, smoky pork is paired with sautéed cabbage and served over white rice, creating a hearty and satisfying lunch plate that’s perfect for any day of the week.

Ingredients:

For the Kalua Pork:

3–4 lbs pork shoulder or pork butt
1 tablespoon liquid smoke
1 tablespoon sea salt
1 teaspoon garlic powder
1/2 teaspoon onion powder

For the Sautéed Cabbage:

1 small head of cabbage, shredded
1 tablespoon olive oil
1/2 onion, sliced thinly
Salt and pepper to taste
3 cups cooked white rice

Instructions:

Prepare the Kalua Pork: Rub the pork shoulder with liquid smoke, sea salt, garlic powder, and onion powder. Place in a slow cooker and cook on low for 8 hours or until the pork is tender and easy to shred. Shred the pork with two forks once it’s fully cooked.
Sauté the cabbage: In a large skillet, heat olive oil over medium heat. Add the sliced onion and cook until softened, about 5 minutes. Add the shredded cabbage and cook, stirring occasionally, for 10-12 minutes until tender and slightly caramelized. Season with salt and pepper.
Assemble the plate: Serve the shredded Kalua pork on a bed of white rice with a side of sautéed cabbage.

Kalua Pork with Cabbage and Rice is a hearty and flavorful dish that’s perfect for lunch. The smoky, tender pork pairs perfectly with the caramelized cabbage, and the rice serves as a comforting base. This classic Hawaiian meal will leave you feeling satisfied and connected to the islands with every bite.

Teriyaki Beef with Stir-Fried Vegetables and Rice

Teriyaki Beef is a savory and slightly sweet dish, with tender beef marinated in a rich teriyaki sauce, then grilled or sautéed. Served with stir-fried vegetables and rice, it’s a complete Hawaiian lunch plate that combines bold flavors with fresh ingredients, offering a satisfying and well-balanced meal.

Ingredients:

For the Teriyaki Beef:

1 lb flank steak or sirloin, thinly sliced
1/4 cup soy sauce
2 tablespoons brown sugar
1 tablespoon rice vinegar
1 tablespoon sesame oil
2 cloves garlic, minced
1 tablespoon grated ginger

For the Stir-Fried Vegetables:

1 cup bell peppers, sliced
1/2 cup snap peas
1/2 cup carrots, sliced
1 tablespoon soy sauce
1 tablespoon sesame oil
1 teaspoon sesame seeds
3 cups cooked white rice

Instructions:

Prepare the teriyaki beef: In a bowl, combine soy sauce, brown sugar, rice vinegar, sesame oil, garlic, and ginger. Add the thinly sliced beef and marinate for 20–30 minutes.
Cook the beef: Heat a skillet over medium-high heat. Add the marinated beef and cook for 5-6 minutes, stirring frequently until the beef is fully cooked and caramelized in the sauce.
Stir-fry the vegetables: In a separate skillet, heat sesame oil over medium heat. Add the bell peppers, snap peas, and carrots. Stir-fry for 5–7 minutes, or until tender-crisp. Drizzle with soy sauce and sprinkle with sesame seeds.
Assemble the plate: Serve the teriyaki beef alongside stir-fried vegetables and a generous portion of rice.

Teriyaki Beef with Stir-Fried Vegetables and Rice is a vibrant Hawaiian lunch plate full of savory and sweet flavors. The tender beef paired with crunchy, stir-fried vegetables creates a satisfying meal that’s both nutritious and delicious. This dish is perfect for a quick lunch that doesn’t compromise on flavor or quality.

Chicken Katsu with Tonkatsu Sauce, Rice, and Macaroni Salad

Chicken Katsu is a popular Hawaiian dish where crispy breaded chicken is fried to golden perfection and served with a tangy tonkatsu sauce. When paired with classic sides like rice and macaroni salad, it makes for a delicious and filling lunch plate that’s a true taste of Hawaii’s fusion of Japanese and local flavors.

Ingredients:

For the Chicken Katsu:

4 boneless, skinless chicken breasts
1 cup all-purpose flour
2 large eggs, beaten
2 cups panko breadcrumbs
Salt and pepper to taste
Vegetable oil for frying

For the Tonkatsu Sauce:

1/4 cup ketchup
2 tablespoons soy sauce
1 tablespoon Worcestershire sauce
1 tablespoon sugar
1 teaspoon Dijon mustard

For the Macaroni Salad:

2 cups elbow macaroni, cooked and drained
1/2 cup mayonnaise
1 tablespoon apple cider vinegar
1/2 teaspoon sugar
1/4 cup shredded carrots
1/4 cup diced celery
Salt and pepper to taste
3 cups cooked white rice

Instructions:

Prepare the chicken katsu: Season chicken breasts with salt and pepper. Dredge the chicken in flour, dip in beaten eggs, then coat with panko breadcrumbs. Heat vegetable oil in a pan over medium heat. Fry the chicken for 3–4 minutes per side until golden brown and crispy. Drain on paper towels.
Make the tonkatsu sauce: In a small bowl, whisk together ketchup, soy sauce, Worcestershire sauce, sugar, and mustard. Set aside.
Make the macaroni salad: In a large bowl, combine cooked macaroni, mayonnaise, apple cider vinegar, sugar, shredded carrots, and diced celery. Season with salt and pepper. Chill in the refrigerator for at least 30 minutes before serving.
Assemble the plate: Serve the crispy chicken katsu with a drizzle of tonkatsu sauce, a side of macaroni salad, and a scoop of rice.

Chicken Katsu with Tonkatsu Sauce, Rice, and Macaroni Salad is a classic Hawaiian lunch plate that’s crispy, savory, and satisfying. The crunchy chicken, paired with the creamy macaroni salad and fluffy rice, creates a comforting and filling meal. This dish is perfect for those who enjoy a hearty, flavorful lunch with a touch of island flair.

These Hawaiian lunch plates bring together unique combinations of flavors and textures, offering both traditional and creative options for a satisfying meal. Would you like more details on any of these recipes, or are you looking for more Hawaiian-inspired ideas?

Poke Bowl with Avocado and Seaweed Salad

A poke bowl is a fresh and vibrant Hawaiian dish made with cubed raw fish, typically ahi tuna, marinated in soy sauce, sesame oil, and other savory ingredients. Paired with creamy avocado, a refreshing seaweed salad, and a scoop of rice, this dish is a delicious and healthy lunch option that combines fresh seafood with tropical flavors.

Ingredients:

For the Poke:

1 lb fresh ahi tuna (or salmon), cubed
2 tablespoons soy sauce
1 tablespoon sesame oil
1 teaspoon rice vinegar
1 teaspoon grated ginger
1 teaspoon honey
1 tablespoon chopped green onions
1 tablespoon sesame seeds

For the Seaweed Salad:

1 cup mixed seaweed (wakame, agar-agar, or kombu)
1 tablespoon rice vinegar
1 tablespoon soy sauce
1 teaspoon sesame oil
1/2 teaspoon sugar
1 teaspoon sesame seeds

For the Bowl:

3 cups cooked white rice (or brown rice)
1 avocado, sliced
1/2 cucumber, thinly sliced
1/4 cup pickled ginger (optional)

Instructions:

Make the poke: In a bowl, combine the cubed tuna (or salmon), soy sauce, sesame oil, rice vinegar, ginger, honey, green onions, and sesame seeds. Toss gently and refrigerate for at least 20 minutes to marinate.
Prepare the seaweed salad: Soak the seaweed in water for 5-10 minutes to rehydrate, then drain. Mix with rice vinegar, soy sauce, sesame oil, sugar, and sesame seeds. Let sit for 10 minutes to meld the flavors.
Assemble the bowl: Scoop rice into bowls, then top with the marinated poke, avocado slices, cucumber, and seaweed salad. Garnish with pickled ginger if desired.

The Poke Bowl with Avocado and Seaweed Salad is the ultimate Hawaiian lunch plate for anyone craving fresh, healthy, and vibrant flavors. The rich fish, creamy avocado, and crunchy vegetables create a perfect balance of textures, while the seaweed salad adds a savory, umami-packed punch. This dish is light, satisfying, and a true reflection of Hawaiian coastal cuisine.

Hawaiian BBQ Ribs with Mac Salad and Rice

Hawaiian BBQ Ribs are tender, juicy, and slathered in a sweet and tangy barbecue sauce that’s a signature of Hawaiian flavors. Paired with creamy macaroni salad and fluffy rice, this plate offers a comforting and satisfying meal with the perfect balance of savory and sweet, making it a popular choice for lunch or dinner.

Ingredients:

For the BBQ Ribs:

2 racks of baby back ribs
1 cup soy sauce
1/2 cup brown sugar
1/4 cup ketchup
2 tablespoons rice vinegar
1 tablespoon Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon ground ginger
Salt and pepper to taste

For the Mac Salad:

2 cups elbow macaroni, cooked and drained
1/2 cup mayonnaise
1 tablespoon apple cider vinegar
1 tablespoon Dijon mustard
1/4 cup diced onions
1/4 cup diced celery
Salt and pepper to taste
3 cups cooked white rice

Instructions:

Prepare the ribs: Preheat the oven to 300°F (150°C). Mix soy sauce, brown sugar, ketchup, rice vinegar, Worcestershire sauce, garlic powder, ginger, salt, and pepper in a bowl. Coat the ribs with the marinade and let them sit for at least 30 minutes.
Cook the ribs: Place the ribs on a baking sheet lined with aluminum foil. Cover with foil and bake for 2.5-3 hours until tender. Remove the foil and brush the ribs with additional BBQ sauce, then bake for an additional 20 minutes to caramelize the glaze.
Make the macaroni salad: In a bowl, combine cooked macaroni, mayonnaise, apple cider vinegar, Dijon mustard, diced onions, and celery. Season with salt and pepper to taste. Chill the salad in the refrigerator for at least 30 minutes before serving.
Assemble the plate: Serve the BBQ ribs with a side of macaroni salad and steamed rice.

Hawaiian BBQ Ribs with Mac Salad and Rice is a satisfying lunch plate that brings together sweet, smoky, and creamy flavors in a classic way. The tender, glazed ribs pair perfectly with the tangy macaroni salad and fluffy rice. This dish is perfect for a filling and delicious meal that captures the essence of Hawaiian comfort food.

Spam Musubi with Teriyaki Chicken and Sautéed Veggies

Spam Musubi is a beloved Hawaiian snack made by pressing a slice of Spam onto a block of rice, then wrapping it in a sheet of nori (seaweed). This dish is paired with teriyaki chicken and sautéed veggies for a well-rounded lunch plate. It’s a hearty and flavorful combination that brings together savory, sweet, and umami-rich elements in one satisfying meal.

Ingredients:

For the Spam Musubi:

2 cans of Spam (original or low sodium)
2 cups cooked white rice
4 sheets of nori (seaweed)
2 tablespoons soy sauce
2 tablespoons sugar
1 tablespoon rice vinegar
1 tablespoon sesame oil

For the Teriyaki Chicken:

2 boneless, skinless chicken breasts
1/4 cup soy sauce
2 tablespoons honey
1 tablespoon rice vinegar
1 teaspoon garlic powder
1 teaspoon grated ginger

For the Sautéed Veggies:

1/2 cup bell peppers, sliced
1/2 cup zucchini, sliced
1/2 cup mushrooms, sliced
1 tablespoon olive oil
Salt and pepper to taste

Instructions:

Prepare the Spam Musubi: Slice the Spam into 1/4-inch thick pieces. In a skillet, fry the Spam over medium heat for 2–3 minutes per side until crispy and golden. Mix soy sauce, sugar, rice vinegar, and sesame oil in a bowl, then pour over the Spam and cook for another minute to caramelize. Shape the cooked rice into small rectangular blocks. Place a slice of Spam on top, then wrap with a sheet of nori.
Cook the teriyaki chicken: In a small bowl, combine soy sauce, honey, rice vinegar, garlic powder, and ginger. Marinate the chicken breasts in the sauce for at least 30 minutes. Cook the chicken in a skillet over medium heat for 6–7 minutes per side until fully cooked and caramelized.
Sauté the veggies: Heat olive oil in a pan over medium heat. Add the bell peppers, zucchini, and mushrooms, then sauté for 5–7 minutes until tender. Season with salt and pepper.
Assemble the plate: Serve Spam Musubi, teriyaki chicken, and sautéed veggies together on a plate.

Spam Musubi with Teriyaki Chicken and Sautéed Veggies is a delicious and filling Hawaiian lunch plate that offers a variety of flavors and textures. The crispy Spam and savory chicken pair beautifully with the sautéed veggies, making this meal both satisfying and tasty. It’s a perfect representation of Hawaiian fusion cuisine, combining traditional ingredients with bold, savory flavors.

These Hawaiian lunch plates are a great way to enjoy the diverse flavors of Hawaii with a mix of sweet, savory, and tropical ingredients. Would you like more ideas or have any other requests?

Loco Moco with Gravy and Fried Egg

Loco Moco is a traditional Hawaiian comfort food consisting of a savory beef patty, steamed rice, a rich brown gravy, and a fried egg on top. This dish is hearty, flavorful, and deeply satisfying, making it a popular choice for lunch or dinner in Hawaii. It combines elements of both American and Hawaiian cuisine for a one-of-a-kind meal.

Ingredients:

For the Loco Moco:

1 lb ground beef
1/4 cup breadcrumbs
1/4 cup milk
1 egg
1 tablespoon soy sauce
Salt and pepper to taste
4 cups cooked white rice
4 large eggs (for frying)
1 tablespoon vegetable oil

For the Gravy:

2 tablespoons butter
2 tablespoons flour
2 cups beef broth
1 tablespoon soy sauce
Salt and pepper to taste

Instructions:

Prepare the patties: In a bowl, combine the ground beef, breadcrumbs, milk, egg, soy sauce, salt, and pepper. Form the mixture into 4 patties. Heat a skillet over medium heat and cook the patties for 4-5 minutes per side until browned and cooked through. Set aside.
Make the gravy: In the same skillet, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes to form a roux. Gradually add the beef broth while whisking to avoid lumps. Stir in soy sauce, and season with salt and pepper. Let the gravy simmer for 5-7 minutes until it thickens.
Fry the eggs: In another skillet, heat vegetable oil over medium heat. Crack the eggs into the pan and fry until the whites are set but the yolks remain runny, about 3-4 minutes.
Assemble the plate: Scoop rice onto individual plates. Place a beef patty on top, spoon gravy over the patty, and finish with a fried egg on top.

Loco Moco with Gravy and Fried Egg is a true Hawaiian comfort food that’s both filling and flavorful. The combination of savory beef, rich gravy, and a perfectly fried egg on top of steamed rice makes this dish a satisfying meal for any time of the day. It’s a great representation of how simple ingredients can come together to create something extraordinary.

Huli Huli Chicken with Pineapple Slaw

Huli Huli Chicken is a Hawaiian BBQ dish made by marinating chicken in a sweet and tangy sauce, then grilling it to perfection. The name “Huli” means “turn” in Hawaiian, referring to the method of turning the chicken over while cooking. Paired with a fresh pineapple slaw, this dish offers a balance of smoky, sweet, and tangy flavors that’s perfect for a summer lunch.

Ingredients:

For the Huli Huli Chicken:

4 bone-in chicken thighs (or breasts)
1/4 cup soy sauce
1/4 cup brown sugar
1/4 cup ketchup
1/4 cup rice vinegar
2 tablespoons pineapple juice
2 tablespoons grated ginger
2 cloves garlic, minced
1 tablespoon sesame oil

For the Pineapple Slaw:

2 cups shredded cabbage
1/2 cup shredded carrots
1/2 cup chopped fresh pineapple
1/4 cup mayonnaise
1 tablespoon apple cider vinegar
1 tablespoon honey
Salt and pepper to taste

Instructions:

Make the marinade: In a bowl, whisk together soy sauce, brown sugar, ketchup, rice vinegar, pineapple juice, ginger, garlic, and sesame oil. Place the chicken in a zip-top bag or shallow dish and pour the marinade over the chicken. Refrigerate for at least 1 hour, or up to overnight.
Grill the chicken: Preheat the grill to medium-high heat. Remove the chicken from the marinade and grill for 6-8 minutes per side, turning occasionally, until fully cooked and charred on the outside.
Prepare the pineapple slaw: In a large bowl, combine shredded cabbage, shredded carrots, and chopped pineapple. In a separate bowl, whisk together mayonnaise, apple cider vinegar, honey, salt, and pepper. Toss the dressing with the slaw until well combined.
Assemble the plate: Serve the grilled Huli Huli chicken with a generous helping of pineapple slaw on the side.

Huli Huli Chicken with Pineapple Slaw is a bright, tropical dish that brings the flavors of Hawaii right to your plate. The tangy marinade on the chicken and the sweet, crunchy slaw pair beautifully, making this meal a delicious and satisfying option for lunch. It’s perfect for enjoying a taste of the islands anytime.

Hawaiian Fish Tacos with Mango Salsa

Hawaiian Fish Tacos are a light and flavorful lunch option featuring fresh, grilled fish topped with a sweet and spicy mango salsa. Served on soft tortillas, these tacos combine the savory taste of fish with the refreshing sweetness of tropical fruit, offering a fresh and vibrant taste of the islands.

Ingredients:

For the Fish Tacos:

4 fillets of white fish (such as mahi-mahi, tilapia, or snapper)
2 tablespoons olive oil
1 teaspoon paprika
1/2 teaspoon cumin
Salt and pepper to taste
8 small soft corn tortillas

For the Mango Salsa:

1 ripe mango, diced
1/4 cup red onion, finely chopped
1/4 cup cilantro, chopped
1 small jalapeño, finely chopped (optional)
1 tablespoon lime juice
Salt and pepper to taste

Instructions:

Prepare the fish: Preheat a grill or skillet over medium heat. Rub the fish fillets with olive oil, paprika, cumin, salt, and pepper. Grill or cook the fish for 3-4 minutes per side, or until fully cooked and flaky.
Make the mango salsa: In a bowl, combine the diced mango, red onion, cilantro, jalapeño (if using), lime juice, salt, and pepper. Stir gently to combine and set aside.
Assemble the tacos: Warm the tortillas in a dry skillet for 30 seconds on each side. Flake the cooked fish into pieces and place them on the tortillas. Top with the mango salsa.

Hawaiian Fish Tacos with Mango Salsa are a perfect lunch dish for anyone who loves fresh, tropical flavors. The flaky fish, paired with the vibrant mango salsa, creates a balanced and refreshing taco. This dish is not only delicious but also a great way to enjoy the fresh seafood of Hawaii in a simple, fun, and flavorful way.

These Hawaiian lunch plates are ideal for anyone craving tropical flavors and fresh ingredients. Would you like more ideas or any specific modifications to these recipes?

Teriyaki Chicken with Macaroni Salad

Teriyaki Chicken is a beloved Hawaiian dish that features juicy chicken marinated in a sweet and savory teriyaki sauce, then grilled or baked to perfection. Paired with classic Hawaiian-style macaroni salad, this lunch plate offers a balance of tender, flavorful chicken with creamy, comforting salad, making it a true taste of Hawaii.

Ingredients:

For the Teriyaki Chicken:

4 boneless, skinless chicken breasts
1/4 cup soy sauce
1/4 cup brown sugar
2 tablespoons rice vinegar
1 tablespoon sesame oil
2 cloves garlic, minced
1 teaspoon grated ginger
1 tablespoon cornstarch (optional, for thickening)

For the Macaroni Salad:

2 cups elbow macaroni, cooked and drained
1/2 cup mayonnaise
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1/4 cup grated carrots
1/4 cup chopped green onions
Salt and pepper to taste

Instructions:

Make the teriyaki marinade: In a bowl, combine soy sauce, brown sugar, rice vinegar, sesame oil, garlic, and ginger. Whisk until the sugar is dissolved.
Marinate the chicken: Place the chicken breasts in a shallow dish and pour the marinade over the top. Cover and refrigerate for at least 1 hour, or overnight for maximum flavor.
Grill or bake the chicken: Preheat the grill to medium-high heat or the oven to 375°F (190°C). Grill the chicken for 6-7 minutes per side, or bake for 20-25 minutes until the chicken reaches an internal temperature of 165°F (74°C). Optionally, you can thicken the marinade with cornstarch by simmering it over medium heat.
Make the macaroni salad: In a bowl, combine the cooked macaroni, mayonnaise, apple cider vinegar, Dijon mustard, grated carrots, and chopped green onions. Mix well, and season with salt and pepper to taste.
Serve: Plate the teriyaki chicken alongside a generous portion of macaroni salad.

Teriyaki Chicken with Macaroni Salad is the quintessential Hawaiian lunch plate, combining savory, sweet chicken with a creamy and tangy side. This dish is not only flavorful but also incredibly filling, making it perfect for a satisfying midday meal. It’s a great way to enjoy the diverse flavors of Hawaiian cuisine in one plate.

Ahi Poke Bowl

Ahi Poke is a popular Hawaiian dish made with raw tuna that’s marinated in a mixture of soy sauce, sesame oil, and seasonings. Served in a poke bowl, it’s often accompanied by rice, seaweed, avocado, and other toppings. This dish offers fresh, bright, and umami-packed flavors that make it a healthy and satisfying lunch.

Ingredients:

For the Ahi Poke:

1 lb fresh sushi-grade ahi tuna, cut into 1-inch cubes
1/4 cup soy sauce
1 tablespoon sesame oil
1 tablespoon rice vinegar
1 teaspoon grated ginger
1 teaspoon sesame seeds
1/4 teaspoon red pepper flakes (optional)

For the Poke Bowl:

2 cups cooked white rice (or brown rice)
1/2 avocado, sliced
1/4 cup thinly sliced cucumber
1/4 cup shredded carrots
1/4 cup seaweed salad (optional)
1 tablespoon chopped green onions
Additional sesame seeds for garnish

Instructions:

Make the poke marinade: In a bowl, whisk together soy sauce, sesame oil, rice vinegar, grated ginger, sesame seeds, and red pepper flakes.
Marinate the tuna: Place the cubed ahi tuna in the marinade and toss to coat evenly. Cover and refrigerate for 30 minutes to 1 hour.
Assemble the poke bowl: Scoop the cooked rice into bowls. Top with the marinated ahi tuna, avocado slices, cucumber, shredded carrots, and seaweed salad. Garnish with green onions and sesame seeds.
Serve: Enjoy immediately for the freshest taste.

The Ahi Poke Bowl is a light yet satisfying lunch that combines fresh, raw fish with the delicious flavors of Hawaiian seasonings and toppings. It’s a dish that highlights the natural beauty of the ingredients, offering a refreshing and healthy meal option that’s both vibrant and filling.

Hawaiian Kalua Pork Plate

Kalua Pork is a traditional Hawaiian dish often cooked in an underground oven, but it can also be made in a slow cooker or oven for convenience. The pork is seasoned with sea salt and liquid smoke, resulting in tender, flavorful meat that’s perfect for serving over rice. This plate often includes traditional Hawaiian sides like macaroni salad and steamed vegetables.

Ingredients:

For the Kalua Pork:

3-4 lb pork shoulder (or butt roast)
2 tablespoons sea salt
1 tablespoon liquid smoke
1/2 cup water

For the Sides:

2 cups cooked white rice
1 cup steamed vegetables (such as broccoli, carrots, or green beans)
1/2 cup macaroni salad (optional)

Instructions:

Prepare the Kalua pork: Rub the pork shoulder with sea salt, then drizzle with liquid smoke. Place the pork in a slow cooker or Dutch oven. Add 1/2 cup water to the bottom. Cover and cook on low for 8-10 hours, or until the pork is tender and shreds easily.
Shred the pork: Once cooked, remove the pork from the slow cooker and shred it with two forks. Return the shredded pork to the cooking juices to absorb more flavor.
Prepare the sides: While the pork is cooking, prepare the rice and steam the vegetables. You can also make macaroni salad if desired.
Assemble the plate: Serve the shredded Kalua pork over a bed of rice with steamed vegetables and macaroni salad on the side.

Hawaiian Kalua Pork Plate is a savory, smoky, and tender dish that’s perfect for any lunch or dinner. The melt-in-your-mouth pork pairs perfectly with the simple, comforting sides, making it a great choice for a traditional Hawaiian meal. This dish offers a taste of Hawaii’s culinary history and is sure to be a favorite.

These Hawaiian lunch plates bring the flavors of the islands right to your table. Whether you’re craving something fresh and light or hearty and comforting, there’s a dish for every taste. Let me know if you’d like more ideas or further details on any of the recipes!

8 minutes agoLast Updated: April 24, 2025

27 minutes read