21 Best Hawaiian Appetizers and Easy Luau Pupus

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Air Fryer Bacon Wrapped Pineapple

Air Fryer Bacon Wrapped Pineapple is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 8 pineapple chunks (about 1 inch each)
• 8 half-slices bacon
• 2 tablespoons maple syrup
• 1 teaspoon soy sauce
• Optional: 1/4 teaspoon chili powder

Instructions

1. 1. Preheat the air fryer to 400°F (200°C).
2. 2. Wrap each pineapple chunk with a half-slice of bacon and secure with a toothpick.
3. 3. Arrange bacon-wrapped pineapple in a single layer in the air fryer basket.
4. 4. Air-fry 8-10 minutes, until the bacon is crisp and the pineapple is caramelized.
5. 5. In a small bowl, mix maple syrup and soy sauce; brush over the wraps and cook 1-2 minutes more if desired.
6. 6. Remove from air fryer, let rest briefly, and serve.

2. Crispy Garlic Butter Shrimp

Hawaiian Style Crispy Garlic Butter Shrimp is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: [‘4’]

A delicious dinner recipe for Hawaiian Style Crispy Garlic Butter Shrimp. Our recipe makes these shrimp extra crispy, paired with an epic garlic-buttery sauce, this is a keeper!

Ingredients

• 1 cup flour
• 3 tablespoons smoked paprika, divided
• 1 tablespoon garlic powder
• 2 teaspoons cumin
• 1 teaspoon onion powder
• 24 jumbo shrimp, deveined and cleaned with shells and tails intact (swimming legs removed, optional)
• 4 tablespoons vegetable oil, divided
• 4 tablespoons salted butter
• 5 garlic cloves, minced
• 2 green onion, thinly sliced
• salt and pepper to taste
• 2 cups chopped pineapple (for serving)
• 4 cups steamed white rice (for serving)

Instructions

1. In a shallow bowl combine flour, 2 tablespoons paprika, garlic powder, cumin, and onion powder and whisk together.
2. Lightly season shrimp with salt and pepper on both sides. Carefully dredge each shrimp in flour mixture until fully coated. Shake off any excess coating so each shrimp is only covered in a thin layer of flour mixture.
3. Place shrimp onto a baking sheet lined with a cooling rack.
4. Place a large skillet over medium-high heat and add 2 tablespoons oil.
5. Add half shrimp into the hot skillet and pan-fry for about 2 minutes on each side.
6. Transfer back onto the cooling rack, add remaining oil to skillet and repeat with remaining shrimp.
7. Once all shrimp has been pan-fried and placed back onto the cooling rack, clean skillet.
8. Place cleaned skillet back over medium-high heat and melt butter. Add remaining tablespoon paprika and garlic to melted butter and saute for 30 seconds. Add all shrimp back to skillet and toss together until all shrimp is well coated. Saute for 2 to 4 minutes or until all shrimp has just cooked through. Lightly season with salt and pepper.
9. To serve: Place a bed on rice onto a plate or platter with some bite sized chunks of pineapple. Pour crispy, garlic-butter shrimp and any excess butter over rice and pineapple and finish with green onions. Serve.

3. Honey Garlic and Pineapple Shrimp Skewers

Honey Garlic Shrimp Skewers is a practical addition to this collection, with a straightforward method and adaptable serving options.

This quick and easy weeknight dinner idea is a. crowd-pleaser! Even the pickiest of eaters will love Honey Garlic Shrimp Skewers.

Ingredients

• 2 tablespoons of unsalted butter
• 1/4 cup honey – this gives that sweet flavor and sticky texture
• 4 large cloves of garlic
• 2 tablespoon low sodium soy sauce – the salt to balance the sweet flavor
• 1 tablespoon fresh lemon juice (which is the juice of 1⁄2 a lemon)
• 1 tablespoon unsalted butter
• 1 pound of shrimp
• 1/2 tsp Sea salt or more if desired – this is dependant on your tastes and what flavor you are wanting to get.
• 1/4 tsp fresh cracked pepper
• 1 cup fresh chopped pineapple – the sweet element of this which makes it oh so good.
• 2 tablespoons fresh chopped parsley – this is optional but is a great addition.

Instructions

1. Submerge the skewers in water while prepping the other ingredients. This will help them to not burn when you are cooking them.
2. Next up, Heat 2 of the 3 tablespoons of unsalted butter, honey, garlic, and soy sauce over medium heat and allow the ingredients to combine.
3. Stir until well combined together, bring to a slight boil, and then allow to simmer for 4-5 mins until the sauce has thickened.
4. Remove from heat and then stir in lemon juice.
5. Place the shrimp and pineapple pieces, alternating them on the skewers. Season with salt and pepper on both sides.
6. Brush the sauce on both sides of the skewersto make sure the shrimp and the pineapple are well coated.
7. In a large pan melt 1-2 tablespoons of unsalted butter over medium heat.
8. Sear the skewers for 3-4 mins per side, brushing sauce on the skewers as it cools. Skewers are ready when the shrimp is pink and not opaque.
9. Remove from pan and serve. Enjoy!
10. The additional sauce can be used for dipping or poured over rice. This really adds extra flavor.

4. Spam Musubi with Egg

Spam Musubi with Egg is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT20M · Total: PT30M · Yield: [‘4’, ‘4 musubi’]

This handheld seaweed wrap snack with Spam, egg, and rice is easy to make at home!

Ingredients

• 2 cups uncooked sushi rice
• 4 large eggs, beaten
• 1 Tablespoon coconut aminos (or soy sauce or teriyaki sauce)
• 4 slices Spam
• 4 sheets Nori seaweed

Instructions

1. Cook the rice according to package directions.
2. While the rice is cooking, make the eggs. In a medium bowl, add the coconut aminos (or soy sauce or teriyaki sauce) to the eggs and beat until well mixed.
3. Add olive oil to a large skillet. Using a paper towel, gently wipe the olive oil across the skillet surface so that the oil covers the entire pan. Turn the heat to medium. Once the oil is hot, add the egg mixture, then cover the pan and allow to cook, covered, until the top of the eggs are set. This takes about 3 to 5 minutes. Be sure to check on it to make sure the top doesn’t overcook.
4. Once the top of the eggs are set, remove the cover and use a spatula to fold the sides of the eggs inward, like an omelette. Using your musubi maker or the empty spam can, cut out four pieces of egg. Set aside.
5. In the same pan, add the Spam slices. Turn the heat up to medium-high, and cook until both sides of each slice are slightly browned and crispy. Remove from the heat and place on a plate.
6. Once the rice is cooked, spoon into a bowl to make assembly easier.

Assemble the Spam & Egg Musubis

1. Gather all of the items you need so they are within arms reach: the rice, Spam, eggs, and a small bowl of water.
2. On a cutting board or large sturdy plate, place one nori seaweed sheet. Place your musubi maker over the center of the sheet. If there is excess on the sides, cut the excess out with kitchen shears. The sides of the seaweed should be even with the ends of the musubi maker.
3. Spoon rice into the musubi maker, enough to cover the bottom. Use the musubi maker press to press down and compact the rice so it creates a nice even layer that fits the mold.
4. Add one slice of Spam on top of the rice; press down with the musubi maker press. Then top with one of the cut out egg pieces; press down again with the musubi maker press. Finally, top with another layer of rice just enough to barely reach the top of the musubi mold, and press down one last time with the musubi maker press.
5. Holding the musubi maker press in place, gently lift the mold up. Your rice, Spam, and eggs should stay intact in the shape of the mold.
6. Fold the bottom half of the seaweed sheet up and over the top. Dip your fingers into the bowl of water and lightly wet the seaweed sheet to help it stick to the top layer of rice.
7. Then fold the top half up and over, and wet the top to help seal the seaweed sheet together.
8. Repeat the assembly steps to make three more musubi.

5. Grilled Pineapple

Grilled Pineapple is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT20M · Yield: [‘6’]

This grilled pineapple is sliced fresh pineapple brushed with brown sugar, butter and cinnamon, then grilled to perfection. An easy side dish or dessert option that’s perfect for summer entertaining!

Ingredients

• 1 pineapple (peeled, cored and cut into 3/4 inch thick slices)
• 1/4 cup butter (melted)
• 1/4 cup light brown sugar
• 1/4 teaspoon cinnamon
• cooking spray
• fresh raspberries and mint sprigs for garnish (optional)

Instructions

1. Preheat a grill or grill pan to medium heat. Coat grill grates with cooking spray.
2. In a small bowl, whisk together the brown sugar, butter and cinnamon.
3. Brush the brown sugar mixture over both sides of each pineapple slice.
4. Place the pineapple slices on the grill in a single layer. Cook for 2-3 minutes per side, or until golden brown and tender.
5. Serve immediately, garnished with raspberries and mint if desired.

6. Pineapple Dipping Sauce for Coconut Shrimp

Dipping Sauce for Coconut Shrimp is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT2M · Cook: PT3M · Total: PT5M · Yield: [‘4’]

This sweet & spicy pineapple dipping sauce is perfect for coconut shrimp. This recipe is easy to make and whips up in minutes for the best dip for any fried seafood or chicken.

Ingredients

• 1/3 cup pineapple fruit spread or preserves (I used Trader Joe’s fruit spread)
• 2 tablespoons pineapple juice
• 1 tablespoon apple cider vinegar
• 1/2 tablespoon Thai red chili garlic sauce

Instructions

1. Add all ingredients to a small saucepan.
2. Over medium-high heat, bring to a low boil. Stir constantly so it does not burn. Let boil & cook for 2 minutes.
3. After two minutes the sauce should be a bit thicker. Now turn the heat to the lowest setting. Let it sit on low to stay warm for an additional 2 minutes.
4. The sauce should be thick enough to coat the back of a spoon and not just slide right off. Once it does that, it is ready to serve.
5. Spoon dipping sauce into a small bowl and serve with coconut shrimp.

7. Hawaiian Style Instant Pot Teriyaki Meatballs

Hawaiian Style Instant Pot Teriyaki Meatballs is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT6M · Total: PT11M · Yield: 4

These mouthwatering Hawaiian style meatballs are super easy to make in the Instant Pot. Your whole family will love them!

Ingredients

• 2 cups fresh pineapple
• 28 oz frozen beef meatballs
• 1 1/2 tablespoons minced garlic
• 1 1/2 teaspoons grated ginger
• 1 cup teriyaki sauce
• 1 1/2 tablespoons cornstarch
• 2 tablespoons brown sugar
• 1 cup water
• spring onions for topping

Instructions

1. Pour water into the pot.
2. Insert steamer basket.
3. Pour in meatballs and add pineapple. Make sure the meatballs are all around the steamer.
4. Place lid on the pot. Close valve. Set to pressure cook and set timer to 6 minutes.
5. Once the instant pot stops counting and beeps; release pressure.
6. Remove meatballs and pineapple to a bowl. Drain liquid from instant pot.
7. Add meatballs and pineapple back to the pot.
8. Set instant pot to saute mode. In a small bowl or liquid measuring cup, mix together garlic, ginger, teriyaki sauce, corn starch, and brown sugar. Whisk well.
9. Pour mixture over meatballs. Stir lightly until the sauce starts to thicken. Once it thickens turn off instant pot.
10. Serve meatballs over rice topped with spring onions.

8. Hawaiian Mac Salad with Tuna

Hawaiian Mac Salad with Tuna is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT10M · Total: PT90M · Yield: [‘6’, ‘6 servings’]

This easy and authentic Hawaiian Mac Salad with Tuna is one of my absolute favorite recipes! It’s creamy, tangy, a little sweet, and goes with literally everything. It’s the perfect side dish for a BBQ or cookout!

Ingredients

• 8 oz elbow pasta
• 1 tbsp apple cider vinegar
• 1 cup shredded carrots
• ¼ cup shredded onion (about 1 small onion)
• 1 cup Hellman’s or Best Mayo mayonnaise
• ¼ cup Kewpie mayonnaise
• 1½ tbsp white granulated sugar
• 1 tbsp milk
• 1 (5 oz) can tuna (drained (no salt added recommended))
• 1-2 green onion (thinly sliced)
• Salt and pepper (to taste)

Instructions

1. Bring a pot of heavily salted water to a boil. Add elbow pasta and cook for 1-2 minutes longer than box instructions. Pasta should be well-done and soft, but not mushy. Drain, rinse with cold water, and transfer to a large bowl.
2. To the cooked pasta, add the apple cider vinegar, carrots, and onion. Stir well and let sit for 10-15 minutes in the fridge.
3. In a separate bowl, whisk the two mayonnaises, sugar, milk, ½ tsp salt, and ¼ tsp pepper. Set ¼ cup of the dressing aside and store in the fridge.
4. Add the drained tuna and mayonnaise dressing to the macaroni. Mix to combine and season to taste. Let sit in the fridge for at least 1 hour, but overnight would be best.
5. When ready to serve, add the reserved dressing and half the green onion to the macaroni salad and stir to combine. Garnish with the remaining green onion. Serve cold or room temperature.

9. Pizza Sliders

Pizza Sliders is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT25M · Total: PT30M · Yield: [’12’, ’12 sandwiches’]

Easy and delicious pizza sliders made with Hawaiian rolls, melty mozzarella cheese, sauce, and pepperoni are a tasty appetizer or quick meal.

Ingredients

• 12 Hawaiian Rolls (see note 1)
• 2 cups shredded mozzarella cheese (low-moisture)
• 1 cup pizza sauce
• 24 slices (5-6 ounces) pepperoni
• ½ cup butter (melted)
• 2 teaspoon Italian seasoning

Instructions

1. Preheat the oven to 350°F/180°C, and grease a 9×9 or 7×11 inch baking pan/sheet (if you don’t have either, then use 9×13).
2. In a small bowl, combine melted butter and Italian seasoning.
3. Slice the rolls in half using serrated knife to separate the tops from the bottoms.
4. Place the bottom of the rolls in the pan. Layer half of the cheese, all of the pizza sauce, and then layer the pepperoni. Top with the remaining cheese. Cover with the top buns.
5. Brush the herb butter mixture over the tops, cover with foil and bake for 15 minutes. Remove the foil, and bake uncovered for 10 more minutes or until done/golden brown. Watch the sliders so they don’t burn.

10. Poke Nachos

Poke Nachos is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT10M · Total: PT25M · Yield: [‘4’, ‘4 servings’]

Poke nachos is a fun twist of cultural flavors. Ahi poke is layered onto wonton chips with sriracha and Japanese mayo and avocado.

Ingredients

• 1 pound Ahi tuna cut into 1/2 inch cubes
• 2 tablespoons Shoyu or soy sauce
• 2 green onion thinly sliced
• 1 tablespoon sesame oil
• 1 tablespoon sesame seeds black or white
• 2 tablespoons Ogo seaweed
• 1 teaspoon Hawaiian salt
• 1 teaspoon red pepper flakes
• 10-15 wonton wrappers (but in half)
• Avocado oil spray
• 2 tablespoons furikake + more for garnish
• Sriracha
• Kewpie mayo
• 1 avocado (cubed)
• 1 small jalapeno (sliced very thin)
• 1-2 green onions (finely chopped)
• Cilantro leaves (roughly chopped ro garnish)
• Sesame seeds (for garnish)

Instructions

1. Make the poke. Mix all of the poke ingredients together and chill while you prepare the rest of the recipe.
2. Bake the wonton chips. Preheat oven to 400 degrees Fahrenheit and place cut wonton wrappers onto a parchment lined baking sheet. Lightly spray with oil and generously season with furikake seasoning.
3. Bake wontons wrappers for 6-8 minutes until crisp and lightly golden brown.
4. Layer the poke nachos. Place wonton chips onto a platter and evenly spoon poke on top of the wonton chips.
5. Garnish poke with a drizzle of sriracha and kewpie mayo, diced avocado, sliced jalapeno, green onions, cilantro, sesame seeds and more furikake.

11. Ahi Tuna Salad

Ahi Tuna Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT2M · Total: PT22M · Yield: [‘4’, ‘4 Servings’]

Ahi Tuna Salad is a heart-healthy meal that any tuna lover would go crazy for. Light enough for a side dish for sushi or add more in and enjoy it as a meal on to its own.

Ingredients

• 1/2 medium sweet onion (chopped)
• 1/4 cup grapeseed oil
• 1/4 cup good quality olive oil plus 1 Tbsp. for cooking
• 1 tsp. powdered ginger
• 1 tsp. sesame oil
• 1 large clove garlic (minced)
• 2 Tbsp. rice wine vinegar
• 1 Tbsp. lemon juice
• 1 tsp. Umami paste
• 1 Tbsp. low sodium soy sauce
• 1 tsp. powdered wasabi
• 1 large head of romaine lettuce (washed and torn)
• 1 red pepper (sliced)
• 6 large mushrooms (sliced)
• 1/2 English cucumber (cut into large matchsticks)
• 1 cup bean sprouts
• 1/4 red onion (sliced)
• 12 snap peas (cut in half)
• 1 large ahi tuna steak
• black sesame seeds
• sesame seeds
• Salt and pepper
• Chow Mein Noodles

Instructions

1. In a blender, add all the dressing ingredients and whirl until smooth. Set aside.
2. Assemble salad using the romaine, red pepper, mushrooms, bean sprouts, cucumbers, red onion, and snap peas into four bowls.
3. Cut ahi tuna steak into 1 1/2″ wide slices. Mix sesame seeds together with salt and pepper. Roll the tuna in sesame seeds.
4. Heat olive oil in a cast-iron pan and cook tuna for 1 min. per side or until desired doneness. Tuna should be on the rare side.
5. Slice into small pieces and arrange on salad.
6. Drizzle with dressing and garnish with chow mein noodles.

12. Garlic Butter Shrimp Kabobs

Hawaiian Garlic Butter Shrimp Kabobs is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT10M · Total: PT30M · Yield: [’10’, ’10 skewers’]

These scrumptious Hawaiian Garlic Butter Shrimp Kabobs are super easy and delicious! Succulent shrimp gets marinaded for maximum flavor, then pan-seared and bathed in buttery goodness.

Ingredients

• 1 lb shrimp (deveined (see notes))
• 10-12 cloves garlic (minced)
• ¼ tsp paprika
• ¼ tsp cayenne
• 1 lemon (zested and cut into wedges)
• 2 tbsp extra virgin olive oil
• 3 tbsp unsalted butter (cut into small cubes)
• Salt and pepper (to taste)

Instructions

1. If using bamboo or wooden skewers, soak in water for at least 20 minutes.
2. Pat shrimp dry and add to large bowl, along with ½ tsp salt, ½ tsp pepper, garlic, paprika, cayenne, lemon zest, and olive oil. Let marinade for 15-20 minutes.
3. Thread marinaded shrimp onto skewers.
4. If cooking on a pan, heat a cast iron skillet over medium-high heat. Once hot, add a single layer of shrimp skewers, making sure to not overcrowd the pan. Cook until sides of shrimp start to get opaque, about 2-3 minutes. Then flip the skewers and add a couple cubes of butter. Cook for an additional 2 minutes or until shrimp is cooked through and butter is lightly browned. Transfer skewers to a plate and pour garlic butter sauce over the shrimp. Use a dry paper towel to wipe the pan clean, then repeat with remaining skewers. Squeeze a wedge of lemon over the cooked shrimp and serve warm.
5. If grilling, heat the gas grill to medium-high. Melt the butter in the microwave and set aside for basting. Place skewers on grill and cook 2-3 minutes. Brush with a generous amount of butter, flip, and cook for 2 more more or until shrimp is opaque. Brush with more butter. Then transfer to a serving plate and squeeze fresh lemon juice over the shrimp.

13. Hawaiian Meatballs

Hawaiian Meatballs is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 lb ground pork
• 1/2 lb ground turkey
• 1/2 cup breadcrumbs
• 1 egg
• 1/4 cup finely chopped onion
• 2 cloves garlic, minced
• 1/4 cup pineapple juice
• 1/4 cup crushed pineapple, drained
• 2 tablespoons soy sauce
• 1 tablespoon grated fresh ginger
• 1/4 teaspoon black pepper
• For sauce: 1/2 cup pineapple juice, 1/2 cup soy sauce, 2 tablespoons brown sugar or honey, 1 tablespoon cornstarch
• Optional: sesame seeds and sliced green onion for garnish

Instructions

1. 1. Preheat oven to 400°F (200°C).
2. 2. In a large bowl, combine pork, turkey, breadcrumbs, egg, onion, garlic, pineapple juice, crushed pineapple, soy sauce, ginger, and pepper. Mixture should be cohesive.
3. 3. Form small meatballs about 1 inch in diameter and place on a baking sheet.
4. 4. Bake 15-18 minutes, until cooked through and lightly browned.
5. 5. In a small saucepan, combine pineapple juice, soy sauce, and brown sugar; simmer until slightly thickened. Stir in cornstarch to glaze.
6. 6. Toss meatballs in the glaze and transfer to a serving platter. Garnish with sesame seeds and green onion if desired.

14. Grilled Hot Honey Hawaiian Wings

Grilled Hot Honey Hawaiian Wings is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT90M · Total: PT280M · Yield: [’24’, ’24 wings’]

A little hot and spicy and slightly sweet, these grilled Hawaiian wings are the perfect way to enjoy your next wing night!

Ingredients

• 24 Split wings (or 12 whole)
• 2 tsp. Salt
• 1/4 cup Pineapple Juice (no sugar added)
• 1/4 cup Soy Sauce or Coconut Aminos
• 1/4 cup Hot Honey (see blog post notes above)
• 2 tbsp. Chili Paste (or Sriracha)
• 1 tsp. Fresh Ginger (minced)
• 3 Garlic Cloves (minced)
• 1/4 cup Fresh Cilantro (minced)

Instructions

1. Remove the wings from the packaging and pat them dry. Add the salt and set them aside.
2. In a mixing bowl, combine the pineapple juice, soy sauce or aminos, the hot honey (recipe in the blog post above), chili paste, ginger, garlic, and cilantro together in a bowl. Whisk until combined.
3. Place the wings in a bowl or plastic bag. Add all but 1/4 cup of the marinade (reserve this and set it aside). Cover the wings and let them soak for at least 2-3 hours or even overnight (the longer the better).
4. Preheat your grill to 350 degrees F. and set the grill for indirect heat.
5. Remove the wings from the marinade and place on the grill grates to cook for about and hour or until they reach 165 F. They are safe to eat at this point, but I prefer to get a little char on my wings.
6. Place the wings over direct heat now and brush them with the reserved marinade mixture. Flip the wings constantly over the direct flame to prevent burning and too much caramelization. You will need to work quickly, work in batches if that’s easier.
7. Once they hit around 180-190 degrees F. they are ready to come off the grill. Remove and set aside to rest about 5 minutes.
8. Serve with a little drizzle of hot honey or sriracha and grilled pineapple slices.

15. Tropical Hawaiian Pizza Dip

Hawaiian Pizza Dip is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 8 oz pkg of cream cheese (softened)
• 14 oz jar of pizza sauce (about 2 cups)
• 2 Cup(s) of shredded mozzarella cheese
• 1/4 Cup(s) fresh grated Parmesan (not the powdered stuff)
• 8 ounces of ham (chopped)
• 1 8- ounce can of diced pineapple (drained)
• 1/4 Cup(s) finely diced purple onion
• 1 tsp Italian seasoning
• 1 tsp garlic powder
• 1/2 tsp red pepper flakes
• Crackers
• Frito Scoops
• French Bread
• Melba Toast

Instructions

1. Heat oven to 375 degrees F.
2. In a large bowl mix the cream cheese, pizza sauce, 1 cup of mozzarella, parmesan, onions, and garlic powder
3. Put the mixture in a casserole dish or baking dish that has been lightly sprayed with no-stick cooking spray.
4. Top (in this order) with remaining mozzarella, ham, then pineapple.  Sprinkle with Italian seasoning and red pepper flakes.
5. Bake for 30 minutes or until bubbly and a tint of brown.
6. Let it cool just a little and serve with the cut pieces of Italian bread for dipping or Frito Scoops for crunch.  This is awesome and a great dish to serve at a certain large football function or potluck event.
7. Enjoy it!

16. Air Fryer Hawaiian BBQ Chicken Wings

Air Fryer Hawaiian BBQ Chicken Wings is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT25M · Total: PT30M · Yield: 2

Ingredients

• 3 to 4 pounds chicken wings
• ½ cup soy sauce (or soy sauce alternative)
• ½ cup chicken broth
• 1 tablespoon garlic chili sauce
• 2 tablespoons brown sugar (or substitute brown sugar sweetener like Swerve)
• 1 ( 20 ounce) can crushed pineapple in juice
• ¼ teaspoon ground ginger
• 1 tablespoon tomato paste
• Salt and pepper to taste

Instructions

1. Mix together all ingredients for sauce.
2. Place wings in a large bowl. Pour half of the sauce over wings and toss to coat. Allow to marinate in the refrigerator for at least 2 hours to overnight.
3. Preheat air fryer to 390 degrees. Prepare air fryer basket with nonstick cooking spray.
4. Place wings in air fryer basket with space between to allow air to circulate. Discard remaining marinade.
5. Cook chicken wings 25 to 30 minutes (25 minutes for thawed but closer to 30 minutes for frozen), flipping halfway or until the chicken wings are done.
6. Meanwhile, in a small saucepan, place remaining sauce over medium heat. Bring to a boil and reduce heat to low. Simmer for 20 to 30 minutes.
7. Toss cooked chicken wings in sauce before serving. Sprinkle with sliced green onions or chopped chives, if desired.

17. Chipotle-Pineapple Meatballs

Chipotle-Pineapple Meatballs is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 lb ground chicken or turkey
• 1/2 cup breadcrumbs
• 1 egg
• 1/4 cup finely chopped onion
• 2–3 chipotle peppers in adobo sauce, minced (to taste)
• 1/4 cup crushed pineapple, drained
• 2 cloves garlic, minced
• 1 tablespoon adobo sauce
• 1/2 teaspoon ground cumin
• Salt and pepper to taste
• For glaze: 1/4 cup tomato sauce or salsa, 2 tablespoons honey, 1 tablespoon lime juice

Instructions

1. 1. Preheat oven to 400°F (200°C).
2. 2. In a bowl, mix meat, breadcrumbs, egg, onion, chipotles, pineapple, garlic, adobo sauce, cumin, salt, and pepper.
3. 3. Form meatballs about 1 inch in diameter and place on a baking sheet.
4. 4. Bake 15-18 minutes until cooked through.
5. 5. In a small saucepan, whisk together glaze ingredients and simmer until slightly thickened.
6. 6. Brush or toss meatballs with glaze and serve.

18. Boiled Peanuts

Instant Pot Hawaiian Boiled Peanuts is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT1H20M · Total: PT1H45M · Yield: 10

Hawaiian style boiled peanuts offer a different flavor profile than their Southern counterpart, with star anise and fresh ginger!

Ingredients

• 1 lb raw peanuts in the shell (not roasted peanuts)
• 1/4 cup coarse Hawaiian sea salt (I used Red Alaea Hawaiian sea salt)
• 5 Whole Pieces of dried star anise pods
• 2 inch piece of fresh ginger, sliced thinly
• Enough water to cover the ingredients

Instructions

1. Rinse and sort the peanuts, discarding any debris or severely cracked shells.
2. In the insert pot of the Instant Pot, combine peanuts, salt, star anise, and ginger. Add enough water to cover.
3. Place trivet on top of the peanuts and use a heatproof dish to weigh down the trivet. This will help the peanuts stay submerged in liquid.
4. Close lid and set the vent to the sealed position. Select a cook time of 80 minutes at high pressure. Once the cook time is complete, allow a natural pressure release.
5. When the pressure has released and the valve has dropped, carefully remove the lid. Use tongs to remove the dish and trivet.
6. Enjoy warm or allow to cool.

19. Shoyu Poke

Shoyu Poke is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT130M · Yield: [‘4’, ‘4 servings’]

Shoyu poke is a popular Hawaiian poke recipe with cubes of ahi mixed with seaweed, sesame oil, slices of sweet onion and Hawaiian salt.

Ingredients

• 1 pound Ahi tuna (cut into 1/2 inch cubes)
• 2 tablespoons Shoyu (or soy sauce)
• 2 green onion (thinly sliced)
• 1/2 Sweet onion (thinly sliced)
• 1 tablespoon sesame oil
• 1 tablespoon sesame seeds (black or white )
• 2 tablespoons Ogo seaweed
• 1 teaspoon Hawaiian salt
• 1 teaspoon red pepper flakes

Instructions

1. Mix all ingredients in a large bowl and refrigerate until ready to serve.
2. If using dried seaweed, make sure to reconstitute it in warm water before adding into dish.
3. Taste for seasoning and adjust as needed.

20. Coconut Shrimp

Coconut Shrimp is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT25M · Cook: PT20M · Yield: [‘4’]

A simple and delicious recipe for coconut shrimp served with a bright and flavorful mango salsa. It’s a great appetizer that fries up quickly, but can also be baked or made in an air fryer!

Ingredients

• 16 extra jumbo raw shrimp (16-20 count) ( cleaned and peeled with tails intact)
• 3/4 cup all purpose flour
• 2 teaspoons garlic powder
• 1 egg, beaten
• 1 cup unsweetened shredded coconut
• 1/2 cup Panko breadcrumbs
• salt and pepper to taste
• 3 cups vegetable oil for frying
• 1/2 recipe for mango salsa (for serving)

Instructions

1. In a small bowl, season the shrimp with salt and pepper.
2. In a shallow dish combine flour and garlic powder. In another shallow dish, gently toss together the coconut and breadcrumbs.
3. Dredge shrimp in the flour mixture and shake off any excess flour. Then dip each shrimp into the beaten eggs, followed by the coconut mixture, shaking off any excess coconut and panko. Season with salt and pepper.
4. Place shrimp onto a parchment covered baking sheet and refrigerate for 1 hour.
5. Preheat oil to 350˚F. Once oil is hot, carefully add shrimp and fry for 3 minutes. Gently flip and continue to fry for an additional 3 minutes or until golden brown and shrimp has just cooked through. Transfer cooked shrimp to a baking sheet lined with a cooling rack or paper towels. Season with salt and pepper.
6. Transfer shrimp to a platter and serve with mango salsa.

21. Spam Musubi

Hawaiian Spam Musubi Recipe Without Mold is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT35M · Cook: PT10M · Total: PT55M · Yield: 5

One of the most popular Hawaiian snacks is Spam Musubi. It’s perfect for breakfast, lunch, or even a dinner appetizer. It’s the ultimate salty (and slightly sweet) meal on the go!

Ingredients

• Ingredients:
• 1 Cup sushi rice (or white sticky rice), cooked according to package directions
• ½ Tbsp rice vinegar
• 1 Sheet nori seaweed
• 5 Spam slices (1 can)
• 2 Tbsp vegetable oil
• 1 Tbsp sesame oil
• Spam Musubi Sauce Ingredients
• 1 Tbsp soy sauce
• 1 Tbsp water
• 1 Tbsp sugar
• 1 Tbsp rice vinegar
• 1 Tsp cornstarch
• ½ Tbsp sake

Instructions

1. In a small bowl combine all the spam musubi sauce ingredients. Add the spam musubi slices and toss to combine. Let it marinate for 30 minutes.
2. In a bowl combine the sushi rice with the rice vinegar. Toss to combine and let it rest for 5 minutes.
3. Cut the nori seaweed into 5 stripes and set aside.
4. Heat the vegetable oil and sesame oil in a large pan over medium heat. Add the spam musubi slices and fry for around 2 minutes per side.
5. Remove from heat.
6. Shape the Spam Musubi: Press around ⅕ cup rice into the spam musubi press. Remove from the press and top with the cooked Spam. Wrap with a nori seaweed stripe.
7. Repeat the with the rest and serve it.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.