23 Best Hawaiian Side Dishes To Serve For Luau

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. Luau Lava Beans

Luau Lava Hawaiian Baked Beans is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT135M · Total: PT150M · Yield: [‘8’, ‘8 Servings’]

If you are having a celebration, a Luau Lava Bean Recipe is just what you need to kick off the celebration Hawaiian style. In Hawaii, family and friends gather together to celebrate special occasions including graduations, weddings, and birthdays.

Ingredients

• 3 16 oz Pinto Beans (Drained)
• 1 Cup Red Onion (Chopped)
• 1/2 lb Cubed Cooked Bacon
• 1/2 Cup Red Bell Peppers (Chopped )
• 1/2 Cup Green Bell Pepper (Chopped)
• 1/2 Cup Pineapple Chunks (Drained)
• 1/2 Cup Packed Brown Sugar
• 1/4 Cup Lava bbq sauce
• 1/4 Cup Luau smoked bacon bbq sauce
• 1/4 Cup Pineapple juice (From The Drained Pineapple)

Instructions

1. Add the peppers and onions to a saute’ pan and cook until tender.
2. Mix the beans, bacon, pepper – onion mixture, and pineapple juice to a large pot. Stir to combine
3. Add the brown sugar, lava sauce and Luau bacon BBQ sauce to the mixture.
4. Stir to combine.
5. Cook on low for 2 hours stirring often. Add your pineapple chunks and stir to combine.
6. Cook for another 15 minutes to heat pineapple.

2. Hawaiian Meatballs

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

Ingredients

• 1 lb ground pork or beef (or 50/50)
• 1/2 cup breadcrumbs
• 1 egg
• 1/4 cup finely chopped onion
• 1/4 cup pineapple juice
• 1/4 cup soy sauce
• 2 tablespoons brown sugar
• 1 tablespoon grated fresh ginger
• 1/2 cup crushed pineapple, drained
• 1 tablespoon cornstarch mixed with 1 tablespoon water (slurry) to thicken glaze
• Sesame seeds for garnish (optional)
• Cooked rice and steamed vegetables for serving

Instructions

1. 1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
2. 2. In a bowl, mix meat, breadcrumbs, egg, onion, and crushed pineapple; season lightly.
3. 3. Form into about 1-inch meatballs and arrange on the sheet; bake 15–18 minutes until cooked through.
4. 4. In a small saucepan, whisk together pineapple juice, soy sauce, brown sugar, and grated ginger; simmer 5–6 minutes.
5. 5. Stir in crushed pineapple and bring to a gentle simmer; add cornstarch slurry to thicken, cook 1–2 minutes.
6. 6. Toss baked meatballs in the glaze until evenly coated.
7. 7. Sprinkle with sesame seeds and serve over rice with vegetables.

3. Steamed Rice

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

Recipe details: Prep: PT5M · Cook: PT25M · Total: PT30M · Yield: [‘4’, ‘4 Servings’]

Learn how to make perfectly steamed rice on the stove top. This easy 30-minute method creates soft, fluffy rice every time!

Ingredients

• 1.75 cups water
• 1 tablespoon oil
• 0.5 teaspoon sea salt
• 1 cup Jasmine white rice (or your choice of long grain rice)

Instructions

1. Bring water, oil, and salt to a boil in a small sauce pan. Pour in rice and stir.
2. Cover, reduce heat and simmer for 25 minutes. Do not stir, do not lift the lid until the 25 minutes are up.
3. Remove lid and fluff with a fork.

4. Hawaiian Inspired Macaroni Salad

Hawaiian-Inspired Macaroni Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT12M · Total: PT112M · Yield: [’12’, ’12 servings (as a side dish)’]

Creamy mayo and vinegar dressing coat these plump macaroni. Begin a few hours in advance for maximum flavor. Optional add-ins can be found in the Notes section.

Ingredients

• 4 cups (920 grams) mayonnaise (separated)
• 1/4 cup (60 milliliters) apple cider vinegar
• 1 tablespoon (15 milliliters) soy sauce
• 1 1/2 teaspoons sugar (or honey)
• 1 teaspoon kosher salt (plus more to taste)
• 1/2 teaspoon white pepper (plus more to taste)
• 1 pound (454 grams) large elbow macaroni
• 5 (about 2 cups or 75 grams) green onions (trimmed and finely minced (plus more to garnish))
• 2 medium (about 2 cups or 60 grams) carrots (peeled and shredded)

Instructions Prepare the Macaroni Salad Dressing

1. In an 8-quart mixing bowl, whisk together the 2 1/2 cups (575 grams) of the mayonnaise together with the apple cider vinegar, soy sauce, sugar, kosher salt, and white pepper until smooth. Keep the reserved mayonnaise in a covered container in the fridge (or in its jar) to add to the macaroni salad later.
2. Once the dressing is smooth, put the bowl in the fridge to allow the flavors to marry while you prep the rest of the recipe components.

Boil the Elbow Macaroni

1. Bring a gallon of water to a rapid boil in a 12-quart (or larger) stockpot over medium-high heat. Once the water in the pot begins to boil, season it with 1 tablespoon of kosher salt.
2. Add the pasta to the boiling water and cook for 11 minutes, stirring the noodles occasionally to prevent them from clumping together.Drain the pasta in a colander and rinse it under cold water to slow the cooking process. Allow the pasta to cool in the colander for 5 minutes.

Assemble the Macaroni Salad

1. Transfer the warm pasta to the mixing bowl with the prepared dressing. Next, add the shredded carrots and the minced green onions.
2. Fold the pasta, carrots, and onions into the dressing using a large spoon until everything is well combined. After mixing, cover the bowl and refrigerate it for 1- 1 1/2 hours (or up to 3 days) to allow the pasta to absorb the dressing.

Finish the Macaroni Salad

1. Stir in the remaining 1 1/2 cups (345 grams) of mayonnaise into the chilled macaroni salad. Adjust the salt and white pepper to your liking if needed. You can also add 1/2-1 cup (115-230 grams) more mayonnaise as desired until it reaches a creaminess you prefer.  Refrigerate the macaroni salad until you’re ready to serve it. Stir it well just prior to serving it.

5. Lomi Lomi Salmon

Lomi Lomi Salmon Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 225 g salted salmon, skin removed and flaked
• 1 cup ripe tomatoes, diced
• 1/2 cup sweet onion, finely chopped
• 1/2 cup cucumber, diced (optional)
• 2 green onions, thinly sliced
• 2 Tbsp fresh lime juice
• 1 small chili pepper, minced (optional)
• Pinch of sea salt (to taste, optional)

Instructions

1. 1. Rinse the salmon lightly under cold water to remove excess salt, then pat dry and break into small flakes.
2. 2. In a large bowl, toss the salmon with the lime juice to begin mild curing.
3. 3. Add the diced tomatoes and onion; fold in cucumber and green onions.
4. 4. Stir in the chili pepper and season with salt if needed; adjust to taste.
5. 5. Chill the mixture for 15 minutes to marry flavors.
6. 6. Taste again and serve cold or slightly cooled.

6. Hawaiian Macaroni Salad

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

Ingredients

• 8 oz elbow macaroni (about 225 g)
• 3/4 cup mayonnaise
• 1 tablespoon apple cider vinegar
• 1 teaspoon granulated sugar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup celery, finely diced
• 1/2 cup carrot, finely diced
• 2 hard-boiled eggs, chopped
• 1/4 cup onion, finely chopped
• 1/4 cup sweet pickle relish (optional)

Instructions

1. 1. Cook the macaroni in salted boiling water until al dente, then drain and rinse with cold water.
2. 2. In a large bowl, combine celery, carrot, and onion.
3. 3. Add the cooled macaroni to the bowl and toss to mix.
4. 4. Stir in chopped eggs and relish (if using).
5. 5. Whisk mayo, vinegar, sugar, salt, and pepper; pour over the pasta and toss until evenly coated.
6. 6. Chill for at least 30 minutes before serving.

7. Pineapple Fried Rice

Hawaiian Pineapple Fried Rice with Spam is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT1H · Cook: PT10M · Total: PT1H10M · Yield: 4

This Hawaiian fried rice is incredibly delicious and a total crowd favorite! Made with juicy pineapples, spam meat and just the perfect amount of soy sauce and it’s spices it’s a fun twist to the traditional fried rice most are used to.

Ingredients

• 1 Tbsp sesame oil
• 2 Tbsp vegetable oil
• 5 Cups rice, cooked and cold
• 2 Eggs
• 1 Cup Spam, diced
• 1 Cup pineapple, diced
• ⅓ Cup carrots, diced
• ⅓ Cup corn
• ⅓ Cup green beans, roughly chopped
• 4 Tbsp soy sauce
• Sesame seeds and cilantro as a topping (totally optional)

Instructions

1. Heat 1 Tbsp vegetable oil in a large pan over medium heat.
2. Add the Spam, pineapple, carrots, corn, and green beans and cook until tender.
3. Transfer to a bowl and set aside.
4. Add the remaining vegetable oil and the sesame oil.
5. Add the cold rice and cook until crispy, around 7 minutes.
6. Push the rice to the side and add the eggs, beat, breaking out large lumps and roughly incorporate with the rice.
7. Add the cooked veggies and the soy sauce and stir to incorporate. Cook for 3 more minutes.

8. Cucumber Kimchi

Korean Cucumber Kimchi is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Total: PT60M · Yield: [‘3’, ‘3 cups’]

Fresh Korean cucumber kimchi is a summer staple and the first thing we make as soon as cucumbers are in season. Cucumber kimchi is spicy, salty and crunchy and a perfect side to go with grilled meats or simple white rice.

Ingredients

• 5 Persian cucumbers (cut into 1/2 inch chunks)
• 1 tablespoon Kosher salt
• 1/2 cup Hot water
• 2 tablespoons Rice flour
• 3 tablespoons Korean chile pepper
• 3 Garlic cloves (chopped finely or grated)
• 1 inch Fresh ginger (peeled and grated)
• 4 green onions (chopped into 1/4 inch pieces)
• 1/4 cup Toasted sesame seeds
• 1 teaspoon Fish Sauce
• 2 teaspoons Sesame Oil
• 2 tablespoons rice vinegar

Instructions

1. Place chopped cucumbers into a large bowl and sprinkle with Kosher salt. Give the cucumbers a toss so the salt is evenly coated and let it sit for 30 minutes.
2. Pour out excess water from the bowl and use paper towels to gently pat the cucumbers dry.
3. Meanwhile, make a rice flour slurry by adding rice flour to very hot water and stir to combine well.
4. In the same bowl as the cucumbers, add the rest of the kimchi ingredients, the gochugaru, fresh garlic and ginger, chopped green onions, sesame seeds, sesame oil, few dashes of fish sauce and rice vinegar.
5. Add 2 tablespoons of the rice flour slurry and stir everything together to combine well.
6. Once mixed well, fill cucumber kimchi into clean glass jars, leaving some space at the top. Place a lid on the jar and leave the cucumber kimchi to sit at room temperature for 30 minutes.
7. After at least 30 minutes, place kimchi in the refrigerator and enjoy.

9. Purple Sweet Potato Tater Tots

Purple Sweet Potato Tater Tots is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Cook: PT30M · Total: PT30M · Yield: [’22’, ’22 Tots’]

The childhood classic just go a makeover! Purple Sweet Potato Tater Tots that are baked, gluten-free, allergy-free, vegan, and paleo. This healthier alternative recipe to the fried side dish will have your tots all smiles and laughs! Who could say no to colorful food?

Ingredients

• 2 lbs Stokes Purple Sweet Potatoes
• 2 TB Arrowroot Starch
• 1/4 Tsp Onion Powder
• 1/4 Tsp Garlic Powder
• 1/4 Tsp Black Pepper

Instructions

1. Preheat the oven to 425°F.
2. Peel and boil the potatoes for about 8-10 minutes, until just fork tender.
3. Grate the potatoes to get about 3 cups of grated potato.
4. Add the 3 cups of grated potato, arrowroot, and spices to a bowl and mix together.
5. Take about 1 TB and form a tater tot shape, place on a Silpat or parchment paper lined baking sheet and repeat for the rest of the mixture.
6. Bake in the over for 20 minutes, flip them and bake another 10 minutes.

10. Slow Cooker Baked Beans

Slow Cooker Hawaiian Baked Beans is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT300M · Total: PT315M · Yield: [‘8’]

Hawaiian Baked Beans are a sweet and savory twist on a classic, made with smoky ham, pineapple chunks, and barbecue sauce for bold island-inspired flavor.

Ingredients

• 2 cups diced ham
• 1 Tbsp. butter
• 56 oz. B&M Baked Beans ((two 28-oz. cans))
• 1 cup minced onion
• 1 cup barbecue sauce
• 1 Tbsp. mustard
• 1/4 tsp. black pepper
• 20 oz. can pineapple chunks, drained

Instructions

1. Set a skillet on the stove-top over medium high heat. Melt the butter. Add the ham to the butter and stir around until golden brown. Add to the slow cooker.
2. Add the beans, onions, barbecue sauce, mustard, and pepper. Stir.
3. Arrange the pineapple chunks on top.
4. Cover and cook on LOW for 5 hours.
5. Serve and enjoy!

11. Hawaiian Pasta Salad

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

Recipe details: Yield: [’12’]

This Hawaiian pasta salad recipe is the perfect way to enjoy a taste of the tropics all year long.

Ingredients

• 1 lb (450g) uncooked elbow macaroni ( or other pasta shape of your choice)
• 1 – 2 teaspoons olive oil
• 4 cups cubed ham
• 28 ounces pineapple chunks (drained and juice reserved for salad dressing)
• 2 red peppers (deseeded and chopped)
• 2 carrots (peeled and cut into matchsticks)
• 4 green onions (sliced)
• salt
• black pepper
• 1 cup mayonnaise
• 4 tablespoons sour cream
• 1/2 cup pineapple juice (reserved from the pineapple tins)
• 1 tablespoon whole grain mustard (or Dijon mustard)
• 2 tablespoons apple cider vinegar

Instructions To Make Hawaiian Pasta Salad:

1. Cook pasta according to packet instructions (you will want it to be al dente).
2. Drain the pasta and add in a couple of teaspoons of olive oil to keep it from sticking. Allow pasta to cool.
3. Meanwhile, make the Hawaiian pasta salad pineapple dressing by adding all ingredients together and whisk till smooth. Set aside.
4. In a large bowl, combine pasta, ham, pineapple bits, red pepper, carrots, green onions, salt and pepper. Then add in the dressing and mix the Hawaiian mac salad till combined.
5. Taste and adjust seasonings if needed.
6. Cover the Hawaiian macaroni salad and chill until you are ready to serve your cold pasta salad.

12. Old-Fashioned Vegan Baked Beans

Old-Fashioned Vegan Baked Beans (Gluten-Free, Allergy-Free) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Cook: PT20M · Total: PT20M · Yield: 4

Just like grandma used to make! This is the best Old-Fashioned Vegan Baked Beans recipe! They’re sweet, smoky, gluten-free, top 8 allergy-free, and baked right in your cast iron skillet!

Ingredients

• 1/2 Cup Chopped Sweet Onion
• 1 Tsp Minced Garlic
• 1 TB Olive Oil
• 2 (15oz) Cans of Any Neutral Beans (drained, rinsed. I used Roman Beans)
• 1/4 Cup Tomato Paste
• 2 TB White Vinegar
• 2 TB Pure Maple Syrup
• 2 TB Dark Brown Sugar
• 1 TB Blackstrap Molasses
• 2 Tsp Coconut Aminos
• 1 Tsp Smoked Paprika
• 1/2 Tsp Dry Ground Mustard
• 1/4 Tsp Black Pepper

Instructions

1. Preheat the oven to 350°F.
2. In a seasoned cast iron skillet, heat the olive oil to saute the chopped onion and minced garlic, until things begin to sweat.
3. Now add the rest of the ingredients and stir everything around to heat though.
4. Cover the skillet with foil and bake in the oven for 15 minutes.
5. Remove and serve.

13. 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.

14. 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: PT25M · Cook: PT20M · Total: PT45M · Yield: [‘8’, ‘8 musubis’]

This easy and authentic Spam Musubi with Egg is the perfect on-the-go breakfast or snack. Fried Spam gets coated in a delicious homemade teriyaki sauce. Then it’s wrapped in seaweed with warm rice and fluffy eggs. This popular Hawaiian snack couldn’t be easier to make at home!

Ingredients

• 4 large sheets roasted seaweed sheets (sushi nori) (cut in half )
• 2⅔ cup short or medium-grain white rice (cooked)
• 1½ tbsp rice wine vinegar ((optional))
• 6 eggs
• ¼ tsp salt
• ¼ tsp pepper
• 1 tbsp cooking oil
• 3 tbsp low-sodium soy sauce
• 1 tbsp oyster sauce
• 1 tbsp mirin
• 1½ tbsp white granulated sugar
• 1 (12 oz) can Spam (less sodium recommended)

Instructions

1. Season rice. Stir in rice wine vinegar, if using, while the rice is warm. Set aside.
2. Cook eggs. In a large bowl, whisk eggs, salt, and pepper until frothy and homogenous. Heat oil in a 12-inch skillet over medium-low heat. When hot, add egg mixture, cover, and let sit for 6-7 minutes or until cooked. Slide out onto a plate and let cool. Use a paper towel to lightly wipe down the pan so you can cook the Spam. Once the eggs have cooled, place musubi mold on top at the edge and trace the inside with a paring knife. Repeat until you have 8 pieces.
3. Make the sauce. In a small bowl, combine soy sauce, oyster sauce, mirin, and sugar. Set aside.
4. Cook the Spam. Cut Spam into 8 slices. Heat the pan over medium-high heat. When hot, add Spam in a single layer and cook for 3-4 minutes. Then flip and continue cooking for another 2 minutes.
5. Turn the heat to low and take the pan off the heat. Working quickly, give the sauce a stir and then pour into the pan. Return the pan to the heat and let sauce thicken for 2-3 minutes, stirring occasionally and flipping Spam halfway through. Then set aside.
6. Assemble. Lay a sheet of plastic wrap on the bottom, then place seaweed on top, shiny side down. Place musubi mold in the center of the seaweed. Spoon ⅓ cup rice into mold and evenly spread out. Use mold press to flatten the rice. Then place Spam on top, followed by a slice of egg. Wrap with seaweed, using a little water at the edge to seal.

15. Gluten-Free Pineapple Fried Rice

Gluten-Free Pineapple Fried Rice (Allergy-Free, Vegan) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Cook: PT8M · Total: PT8M · Yield: 4

Super easy gluten-free, soy-free, allergy-free, vegan fried rice at home! Pineapple Fried Rice that’s made on the stove in a cast iron skillet in just a few minutes! A great healthy recipe for lunch, dinner, and some fantastic leftovers!

Ingredients

• Chopped Vegetables:
• 1/2 Cup Shredded Carrots
• 1/2 Cup Chopped Red Bell Pepper
• 1/2 Cup Diced Pineapple
• 1/4 Cup Chopped Scallions
• 1 Tsp Minced Garlic
• 1/2 Tsp Ground Ginger
• 1/2 Tsp Turmeric
• Rice and Liquids:
• 3 Cups Pre-Cooked White Basmati Rice (I use 2 packages)
• 1/4 Cup Coconut Aminos
• 3 TB Pineapple Juice
• 1 TB Toasted Sesame Seeds
• 2 Tsp Sesame Oil
• 1/2 Tsp Chili Paste

Instructions

1. Chop all the veggies and throw them in a pre-heated large greased cast iron skillet to saute for about 3 minutes over medium-high heat, until slightly soft.
2. Now add the packages of rice, liquids, and sesame seeds. Mix together over high heat until rice is soft and everything is incorporated, about 5 minutes.
3. Serve with additional sesame seeds and chopped scallion, if desired.

16. Pineapple Fried Rice

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

Recipe details: Prep: PT3M · Cook: PT12M · Total: PT15M · Yield: [‘6’]

Pineapple Fried Rice is the perfect way to use up all those leftovers!

Ingredients

• 1.5 tbsp coconut oil or vegetable oil
• 1 onion (peeled and finely diced)
• 1 large red bell pepper (deseeded and diced)
• 250 g (1.5 cups) chopped pineapple
• 90 g (0.5 cups) sweetcorn kernels
• 500 g (2.5 cups) cooked brown rice (that has been chilled)
• 2 tbsp tamari soy sauce (or regular soy sauce if not gluten-free)
• 1 tsp sesame oil
• 3 spring onions ((scallions), sliced)
• optional: herbs or chill to taste

Instructions

1. Heat oil in a wok or cast iron pan till hot.
2. Fry the onion and peppers for 5 mins until the onions are soft.
3. Add the pineapple and sweet corn and stir fry for approximately 3 mins until the pineapple juices have evaporated
4. Then add in the rice and stir fry for 2-3 mins until the rice is warmed through.
5. Switch off the heat, mix in the tamari soy sauce, sesame oil and spring onions.

17. Pineapple Coconut Rice

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

Recipe details: Prep: PT5M · Cook: PT30M · Total: PT35M · Yield: [‘6’, ‘6 -8 servings’]

A delightfully sweet rice side dish that pairs wonderfully with so many Asian mains like Thai meatballs, a spicy curry or stir fry.

Ingredients

• 2 cups long grain rice
• 400 ml. light coconut milk (13oz. can )
• 1 cup pineapple juice from the pineapple
• 1 cup water
• 1/2 tsp. salt
• 1 cup pineapple tidbits
• 1/3 cup shredded toasted coconut
• 2 Tbsp. cilantro

Instructions

1. Add rice to rice cooker along with the coconut milk, water, pineapple juice and salt. Cook according to rice cooker for desired time. Once the rice is done add the pineapple and coconut and toss. Serve immediately topped with cilantro.

18. Hawaiian Potato Salad

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

Recipe details: Prep: PT20M · Cook: PT20M · Total: PT40M · Yield: [’12’, ’12 servings’]

No backyard party is complete without this Hawaiian potato salad! Featuring tender chunks of potato and loads of macaroni, this ultra creamy potato salad is a classic island side dish that’s perfect with just about any summer meal. Consider it your new go-to for every potluck, pool party, and summer gathering on the calendar.

Ingredients

• 4 russet potatoes (peeled and cut into 2-inch pieces)
• 2 cups dried macaroni
• 1 tablespoon white vinegar
• 2 ½ cups mayonnaise
• 4 hard-boiled eggs (chopped)
• 4 garlic cloves (grated or minced)
• 1 cup frozen peas (thawed)
• ½ cup shredded carrots (preferably freshly grated, about 1 carrot)
• ½ cup sweet relish
• ¼ cup red onion (finely diced )
• ¼ cup celery (finely diced)
• 1 teaspoon salt
• ½ teaspoon pepper
• Fresh parsley (chopped, optional, for garnish)

Instructions

1. Fill a large pot with cold salted water and add potatoes. Bring the water to a boil and then reduce to a simmer until the potatoes are just soft enough so that you can easily pierce them with a fork, but they don’t break apart, about 10-15 minutes or so.
2. At the same time, cook macaroni according to package directions.
3. When the potatoes and macaroni finish cooking, remove from heat and strain well to remove excess moisture. Add the potatoes and macaroni to a large mixing bowl and toss with vinegar while still warm. Be sure to toss gently to avoid the potatoes breaking up too much.
4. Allow the potatoes to cool. Add the mayonnaise and fold just until combined. Once the potatoes are coated, add the hard-boiled eggs, garlic, peas, carrots, sweet relish, red onion, celery, salt and pepper. Again, gently fold to combine.
5. Cover tightly and chill in the refrigerator for at least four hours. If desired, top with fresh chopped parsley before serving. Enjoy!

19. 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.

20. Hawaiian Inspired Coleslaw

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

Recipe details: Prep: PT10M · Total: PT10M · Yield: [’16’]

This Pineapple Coleslaw because it’s so full of flavor – it’s the perfect side dish for cookouts, backyard BBQs or pulled chicken and pulled pork sandwiches. It’s a tropical twist on a favorite summer cookout side dish, it’s sweetened with pineapple and gets an extra bit of tang from apple cider vinegar. Your fork is waiting!

Ingredients

• 3 cups shredded red cabbage
• 3 cups shredded green cabbage
• 1 cup shredded carrots
• 1 20 ounce can pineapple tidbits, drained
• 3 tablespoons chopped fresh cilantro
• 1 cup mayonnaise
• ⅓ cup apple cider vinegar
• ¼ cup brown sugar
• ½ teaspoon salt
• ¼ teaspoon black pepper

Instructions

1. In a large bowl toss together the red cabbage, green cabbage, carrots, pineapple tidbits, and cilantro.
2. In a medium bowl, whisk together the mayonnaise, apple cider vinegar, brown sugar, salt, and black pepper.
3. Pour the dressing over the salad and toss to coat.
4. Cover and refrigerate for at least one hour prior to serving. Toss again before serving.

21. Hawaiian Macaroni Salad

Hawaiian Macaroni Salad (Gluten-Free, Vegan) 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’, ‘6-8 Servings’]

Authentic Hawaiian Macaroni Salad! You’re going to love this super easy recipe that’s gluten-free, vegan, and allergy-free! This simple and creamy macaroni salad is slightly sweet and tangy. It’s an essential addition to homemade Hawaiian lunch plates and a perfect side dish for cookouts, BBQs, and luaus!

Ingredients

• 12 oz Gluten-Free Elbow Macaroni Noodles
• 1/2 Cup Grated Sweet Onion
• 1/2 Cup Grated Carrot
• 1/2 Cup Diced Celery
• 1 Cup Vegan Mayo (homemade or store-bought)
• 1/4 Cup Plain Unsweetened Non-Dairy Milk
• 1 TB Apple Cider Vinegar
• 1 TB Light Brown Sugar Sweetener (or preferred light brown sugar)
• Salt & Black Pepper (to taste)

Instructions

1. Boil your gluten-free pasta according to package directions, adding 3-5 minutes extra to al dente cooking time.
2. While the pasta is cooking, grate the onion and carrot, and dice the celery.
3. Mix together the sweet mayo dressing ingredients and adjust seasonings to taste.
4. Drain the pasta and while it’s still hot, add it to a large serving bowl. Add the prepped veggies and dressing to the hot pasta and mix everything together to fully coat and combine.
5. Chill the macaroni salad for at least 1-2 hours, ideally overnight, before serving.

22. Ahi Poke

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

Recipe details: Total: PT10M · Yield: [‘2’, ‘2 Servings’]

Ahi Poke is a raw fish salad that is served on pupu {appetizer} platters, or as an entree all over the Hawaiian Islands. Now you can make your own at home!

Ingredients

• 6 ounces fresh raw ahi {yellowfin tuna}
• 1 Tablespoon low sodium shoyu (soy sauce, or coconut aminos)
• 1/4 teaspoon alaea Hawaiian red sea salt
• 1/2 teaspoon toasted sesame seed oil
• 1/2 Tablespoon minced maui or red onion
• 1 Tablespoon chopped green onion
• 1/4 teaspoon grated fresh ginger
• 1 large clove garlic (pressed or finely minced)
• 1 teaspoon toasted sesame seeds

Instructions

1. Dice ahi into small pieces and place in a bowl.
2. Add the shoyu {soy sauce or coconut aminos}, sesame oil, onions, ginger, garlic and sesame seeds. Toss to combine.
3. Serve immediately.

23. Air Fryer Pineapple

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

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [‘6’]

Delicious air fryer pineapple make a great side dish or dessert.

Ingredients

• 1 Pineapple (peeled and cored)
• 3 tablespoons Honey
• pinch Crushed Red Pepper Flakes (optional)

Instructions

1. Preheat your Air Fryer to 350 degrees F / 180 degrees C.
2. Using a sharp knife, remove the skin from the pineapple and slice the pineapple into wedges, discarding the core.
3. Brush the pineapple with honey.
4. Place pineapple wedges into the air fryer basket and air fry for 15-20 minutes or until just golden.
5. Remove and enjoy or sprinkle with crushed red pepper flakes for a sweet heat flavor.

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.