12 Hawaiian Dinners That Bring the Aloha Spirit Straight to Your Kitchen

Close your eyes and imagine warm sand, a soft ocean breeze and a plate piled high with rice, juicy chicken and sweet pineapple. Hawaiian dinners are a happy mix of flavors from Polynesia, Japan, China, Korea, the Philippines and Portugal, all cooked with the easygoing aloha spirit. They are filling, family friendly and often made with simple pantry ingredients like soy sauce, garlic, ginger and brown sugar. You do not need a plane ticket to taste the islands tonight..

Loco Moco, the Ultimate Comfort Food of Hawaiian Dinners

Loco moco was born in Hilo in 1949, when hungry teenagers asked a small cafe for something cheap and filling. The answer was rice, topped with a hamburger patty, brown gravy and a fried egg. Today it is one of the most loved Hawaiian dinners on the islands. It is simple, cozy and a little bit messy in the best way. Break that runny yolk into the gravy and you will understand why locals are crazy about it.

You will need: 1 1/2 lb ground beef, 1 tsp salt, 1/2 tsp pepper, 1 tbsp soy sauce, 4 cups cooked white rice, 4 eggs, 1 small onion sliced, 2 tbsp butter, 2 tbsp flour, 2 cups beef broth, 1 tbsp Worcestershire sauce, green onions.

How to make it: Mix beef with salt, pepper and soy sauce and shape 4 patties. Cook 4 minutes per side and set aside. In the same pan, cook onion in butter, stir in flour, then whisk in broth and Worcestershire and simmer until thick. Fry the eggs. Stack rice, patty, gravy and egg in bowls and top with green onions.

Kalua Pork, the Star of Every Luau

At a traditional luau, a whole pig is cooked for hours in an underground oven called an imu, wrapped in banana and ti leaves. The result is smoky, salty, fall apart pork called kalua pork. At home, a slow cooker and a little liquid smoke get you very close with almost no work. It is one of the easiest Hawaiian dinners you can make. Pile it on rice with cabbage, or tuck it into soft slider rolls.

You will need: 4 to 5 lb pork shoulder (pork butt), 1 1/2 tbsp Hawaiian sea salt or coarse kosher salt, 1 1/2 tbsp liquid smoke, 1/2 small head cabbage chopped (optional), cooked white rice to serve.

How to make it: Pierce the pork all over with a fork. Rub with salt and liquid smoke and place fat side up in a slow cooker. Do not add water. Cook on low for 14 to 16 hours, or high for 7 to 8 hours, until it shreds easily. Shred, stir into the juices, and add the cabbage for the last 30 minutes if using.

Huli Huli Chicken, Sweet and Smoky From the Grill

Huli means turn in Hawaiian, and this chicken got its name because it was flipped again and again over open fires at fundraisers on Oahu. The glaze of pineapple juice, soy sauce, brown sugar and ginger turns sticky and caramelized. People line up for it at roadside stands all over the islands. Quick poll for you: A) Grill it outside B) Bake it in the oven C) Air fryer all the way.

You will need: 3 lb boneless chicken thighs, 1 cup pineapple juice, 1/2 cup soy sauce, 1/2 cup brown sugar, 1/3 cup ketchup, 1 tbsp grated ginger, 4 cloves garlic, 1 tbsp rice vinegar, sliced green onion.

How to make it: Whisk juice, soy sauce, sugar, ketchup, ginger, garlic and vinegar. Save 1 cup for basting. Marinate the chicken in the rest for at least 4 hours. Grill over medium heat 6 to 7 minutes per side, turning and basting often with the saved sauce until sticky and cooked to 165F. Top with green onion.

North Shore Garlic Shrimp, Famous Food Truck Hawaiian Dinners

On the North Shore of Oahu, surfers and tourists wait in long lines at shrimp trucks for one thing: shrimp swimming in butter and a whole lot of garlic. It is served with two scoops of rice to soak up every drop. These are some of the most famous Hawaiian dinners, and you can make them at home in 15 minutes. Love shrimp? Try our fast and flavorful shrimp dinners too.

You will need: 1 1/2 lb large shell on shrimp, 1/2 cup flour, 1 tsp paprika, 1/2 tsp salt, 1 tbsp olive oil, 6 tbsp butter, 1 whole head garlic minced, 1 lemon, parsley, cooked rice.

How to make it: Pat the shrimp dry, then toss in flour, paprika and salt. Heat oil and 2 tbsp butter and cook the shrimp 2 minutes per side until pink, then set aside. Melt the rest of the butter and cook the garlic gently until golden, about 3 minutes. Return the shrimp, toss, and finish with lemon and parsley.

Poke Bowls, Fresh and Light Hawaiian Dinners

Poke means to cut into pieces, and in Hawaii it is simple cubes of raw fish tossed with soy sauce, sesame oil and onion. Locals buy it by the pound at grocery stores the way other people buy deli meat. Served over rice with cucumber, avocado and edamame, it is a light and colorful dinner. Always use sushi grade fish from a trusted seller, or swap in cooked shrimp or tofu if you prefer.

You will need: 1 lb sushi grade salmon or ahi tuna cubed, 3 tbsp soy sauce, 1 tsp sesame oil, 1 tsp rice vinegar, 1/4 sweet onion thinly sliced, 2 green onions, 1 tsp sesame seeds, cooked rice, cucumber, avocado, edamame.

How to make it: Gently mix the fish with soy sauce, sesame oil, vinegar, sweet onion and green onion. Chill 15 to 30 minutes. Divide warm rice into bowls. Top with the fish, sliced cucumber, avocado and edamame. Sprinkle with sesame seeds and serve right away.

The Hawaiian Plate Lunch, a Meal Built on Two Scoops

The plate lunch started with plantation workers who shared their lunches from many cultures. Today it is a Hawaiian classic: two scoops of white rice, one scoop of creamy macaroni salad and a main like teriyaki beef or chicken. It is the kind of meal that keeps you full until bedtime. Here is a fun question: what would you put on your plate lunch? A) Kalua pork B) Chicken katsu C) Teriyaki beef D) Garlic shrimp.

You will need: 2 cups elbow macaroni, 1 cup mayonnaise, 1/4 cup milk, 1 tbsp apple cider vinegar, 1 grated carrot, 2 tbsp grated onion, salt and pepper, 4 cups cooked white rice, your favorite main from this list.

How to make it: Cook the macaroni until soft, drain and cool slightly. Mix mayo, milk, vinegar, salt and pepper and stir into the pasta with carrot and onion. Chill at least 2 hours so it gets creamy. Scoop two mounds of rice and one of mac salad onto each plate, then add the main dish.

Chicken Katsu With Sweet Katsu Sauce

Chicken katsu came to Hawaii from Japan and quickly became a plate lunch favorite. Thin chicken cutlets are coated in panko crumbs and fried until extra crispy, then sliced and served with a sweet and tangy dipping sauce. Kids love it, adults love it, and it is easy to make. This is one of those Hawaiian dinners you can also bake in the oven or air fryer for less mess.

You will need: 4 boneless chicken thighs or 2 breasts pounded thin, salt and pepper, 1/2 cup flour, 2 eggs beaten, 2 cups panko breadcrumbs, oil for frying. Sauce: 1/2 cup ketchup, 2 tbsp Worcestershire, 1 tbsp soy sauce, 2 tbsp sugar.

How to make it: Season the chicken. Dredge in flour, dip in egg, then press into panko. Fry in 1/2 inch of hot oil 3 to 4 minutes per side until deep golden and cooked through. Drain on a rack. Whisk the sauce ingredients together. Slice the katsu and serve with rice and sauce.

Teriyaki Chicken Skewers for Easy Hawaiian Dinners

Teriyaki is everywhere in Hawaii, from backyard parties to school lunches. Island teriyaki is a little sweeter than the Japanese kind, often with pineapple juice in the glaze. Threading the chicken onto skewers makes it fun to eat and quick to grill. Serve with rice and a crunchy salad for easy Hawaiian dinners on a busy weeknight. Which do you prefer, A) dark meat or B) white meat?

You will need: 2 lb boneless chicken thighs in cubes, 1/2 cup soy sauce, 1/3 cup brown sugar, 1/4 cup pineapple juice, 1 tbsp mirin or rice vinegar, 2 cloves garlic, 1 tsp grated ginger, 1 tbsp cornstarch, sesame seeds, wooden skewers soaked in water.

How to make it: Mix soy sauce, sugar, juice, mirin, garlic and ginger. Marinate the chicken 1 hour, then thread onto skewers. Simmer the marinade with cornstarch mixed in water until thick. Grill or broil the skewers 10 to 12 minutes, turning and brushing with glaze. Sprinkle with sesame seeds.

Sweet and Sour Pineapple Chicken

Pineapple and Hawaii go together like sunshine and beaches. This sweet and sour chicken is cooked with chunks of juicy pineapple, bell peppers and onion in a glossy, tangy sauce. It is faster than takeout and tastes fresher too. Serve it over rice and let the sauce run everywhere. If your family likes sweet and savory food, this one will quickly become a regular in your Hawaiian dinners rotation.

You will need: 1 1/2 lb chicken breast in cubes, 2 tbsp cornstarch, 2 tbsp oil, 1 red bell pepper, 1 green bell pepper, 1/2 onion, 1 can (20 oz) pineapple chunks with juice, 1/3 cup ketchup, 1/4 cup rice vinegar, 3 tbsp brown sugar, 2 tbsp soy sauce, 2 cloves garlic.

How to make it: Toss the chicken in cornstarch and stir fry in hot oil until golden, then set aside. Cook peppers and onion 3 minutes. Whisk pineapple juice, ketchup, vinegar, sugar, soy sauce and garlic, pour into the pan and simmer until thick. Add the chicken and pineapple, toss and serve over rice.

Hawaiian Fried Rice With Spam and Pineapple

Hawaii eats more Spam than any other state, and locals love it crispy in fried rice. This version mixes cubes of seared Spam with pineapple, eggs, peas and green onions. It is the perfect way to use leftover rice, because day old rice fries up best. Do not like Spam? Ham or Portuguese sausage works great too. Be honest: are you a Spam fan, or are you not sure yet?

You will need: 4 cups cold cooked rice, 1 can (12 oz) Spam or 2 cups diced ham, 1 cup diced pineapple, 3 eggs beaten, 1 cup frozen peas and carrots, 3 green onions, 3 tbsp soy sauce, 1 tbsp oyster sauce, 1 tsp sesame oil, 2 tbsp oil.

How to make it: Fry the diced Spam in oil until crispy, then push aside. Scramble the eggs in the pan. Add peas and carrots and pineapple for 2 minutes. Add the cold rice, breaking up clumps, and stir fry 4 minutes. Add soy sauce, oyster sauce and sesame oil, toss well and finish with green onions.

Grilled Mahi Mahi With Lemon and Butter

Mahi mahi is a mild, flaky white fish found in Hawaiian waters, and it shows up on menus all over the islands. It is quick to grill and soaks up flavor from a simple marinade of lemon, garlic and soy sauce. Fish like this is a good source of lean protein, which makes it a lighter option for Hawaiian dinners. Top it with fresh mango or pineapple salsa for extra island flavor.

You will need: 4 mahi mahi fillets (about 6 oz each), 2 tbsp olive oil, 2 tbsp lemon juice, 1 tbsp soy sauce, 2 cloves garlic, salt and pepper, 2 tbsp butter, lemon slices. Salsa: 1 cup diced mango or pineapple, 1/4 red onion, cilantro, lime juice.

How to make it: Marinate the fish in oil, lemon, soy sauce and garlic for 20 minutes. Mix the salsa ingredients. Grill or pan sear the fish 3 to 4 minutes per side until it flakes. Top with a little butter and lemon slices, then spoon salsa over before serving.

Shoyu Chicken, Easy Local Style Comfort Food

Shoyu is the Japanese word for soy sauce, and shoyu chicken is a dish nearly every family in Hawaii knows by heart. Chicken drumsticks or thighs simmer slowly in soy sauce, brown sugar, garlic and ginger until the meat is tender and glazed. It needs one pot and very little effort. It is a perfect Sunday dinner, and leftovers are even better the next day over hot rice.

You will need: 3 lb chicken drumsticks or thighs, 1 cup soy sauce, 1 cup water, 3/4 cup brown sugar, 4 cloves garlic smashed, 2 inch piece ginger sliced, 2 green onions, 1 tbsp cornstarch mixed with 2 tbsp water.

How to make it: Put soy sauce, water, sugar, garlic and ginger in a pot and bring to a boil. Add the chicken, cover and simmer 35 to 40 minutes, turning the pieces halfway. Remove the chicken. Stir the cornstarch mix into the sauce and simmer until it thickens. Pour over the chicken and top with green onions.