41 Best Hawaiian Recipes

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. Hawaiian Beef Stew

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

Recipe details: Yield: 6

This Hawaiian Beef Stew recipe is warm, comforting and filling. Made with big chunks of meat, carrots and tomatoes and slowly cooked in a thick, tomato based beef broth, this is going to become a family favorite meal in your home.

Ingredients

• 1 Pound boneless chuck roast, cut into chunks
• 3 Tbsp vegetable oil
• 1 Large onion, chopped
• 2 Garlic cloves, minced
• 3 Carrots, chopped
• 3 Potatoes, chopped
• 2 Cups tomatoes, chopped
• ½ Cup water
• 2 Tbsp tomato paste
• 1 Bay leaf
• Salt and pepper to taste

Instructions

1. Heat half the vegetable oil in a pot over medium heat. Add the chuck roast and cook until browned on all sides. Transfer to a plate and set aside.
2. Add the remaining oil to the pot and the onion and cook until transparent. Add the garlic and saute for 1 more minute or until fragrant.
3. Add the tomatoes and the tomato paste and saute for around 5 minutes or until the tomato becomes richer in color.
4. Add the water and bay leaf and bring to a simmer. Cook it for around 45 minutes or until the broth has reduced and thickened.
5. Add the carrots, potatoes and the beef. Season with salt and pepper and cook for 45 minutes more or until the beef is tender and the veggies are cooked.

2. 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.

3. Hawaiian Pork Tenderloin

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

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT30M · Yield: [‘6’]

This Instant Pot Hawaiian pork tenderloin is the kind of meal that tastes like it took hours, but it’s ready in a flash. It’s sweet, savory, and incredibly easy to make.

Ingredients

• 1 pork tenderloin
• 2 Tablespoons garlic paste
• 1 Tablespoon lemon zest
• 1 Teaspoon black pepper
• 1 Teaspoon garlic powder
• 1 Teaspoon onion powder
• 1 Teaspoon yellow onion (minced )
• ¼ Cup chicken broth
• 2 Tablespoons cornstarch
• 1 Can crushed pineapple (20-Ounce)
• 1 Tablespoon ginger paste
• 1 Teaspoon red pepper flakes
• ½ red onion
• 1 Sprig cilantro (for garnish)
• honey (to taste (optional))
• 4 pineapple rings (fresh or canned)
• coconut oil (or similar)

Instructions

1. Pat pork tenderloin dry and rub with garlic paste. This will act as an adhesive for the seasoning and will let the garlic seep into the meat while cooking.
2. In a small bowl, combine lemon zest, black pepper, garlic powder, onion powder, and minced onion. Rub seasoning onto the pork tenderloin.
3. Set the Instant Pot to sauté. Add a tablespoon of coconut oil to the Instant Pot. Once melted, add the pork tenderloin.
4. Cook for 3 minutes, flip and cook 3 more minutes. Remove the tenderloin and turn off Instant Pot.
5. Deglaze the bottom of the Instant Pot with chicken broth. Pour in crushed pineapple, ginger paste, and red pepper flakes. Add honey if using. Stir to combine. Place the wire rack into the Instant Pot.
6. Add sliced pineapple and red onions atop the wire rack and rest the tenderloin on top. Seal the Instant Pot.
7. Set the Instant Pot to manual high pressure. Cook for 3 minutes. Allow natural release for 5 minutes, then quick release remaining pressure.
8. Remove the wire rack and pork from the Instant Pot and place onto a wooden cutting board. Let rest for 5 minutes. Be sure the internal temperature has reached 145°F.
9. Turn instant pot to sauté. Add cornstarch and whisk to thicken, about 2 minutes. Turn off the Instant Pot and pour sauce into a bowl.
10. Cut the tenderloin into 1-inch slices. Garnish with fresh chopped cilantro and serve with pineapple glaze.

4. Hawaiian Potato Salad

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

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT30M · Yield: [’12’, ’12 Servings’]

You can’t have a luau or bento lunch without a scoop of this traditional Hawaiian Potato Salad on the side!

Ingredients

• 1 1/4 cup mayonnaise
• 2 Tablespoons sweet pickle juice
• 1 Tablespoon mustard
• 1 1/2 pounds potatoes (peeled, cooked, chopped)
• 1 cup shell macaroni (cooked, drained)
• 1/2 cup shredded carrots
• 3 green onions (finely chopped)
• 3 large hard-boiled eggs (peeled and chopped)
• 1 cup frozen peas (defrosted)
• sea salt & fresh ground pepper (to taste)
• 3 sweet pickles (coarsely chopped, optional)

Instructions

1. In a small bowl, mix together dressing ingredients, set aside.
2. Place the cooked potatoes, macaroni, diced eggs, carrots, peas, green onions, in a large bowl.
3. Add the the dressing and gently stir to combine.

5. Hawaiian Turkey Burgers

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

Recipe details: Prep: PT15M · Cook: PT20M · Total: PT35M · Yield: [‘6’, ‘6 servings’]

These healthy Hawaiian Turkey Burgers are loaded with pineapple flavour and sure to please the whole family! They can be grilled or baked in the oven for an easy year-round meal!

Ingredients

• 1 lb ground turkey
• 2 eggs
• 3/4 cup bread crumbs
• 1/4 onion (finely chopped)
• 3 tablespoons ketchup
• 1 tablespoon soy sauce
• 1 tablespoon parsley (chopped)
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup pineapple juice
• 1/3 cup brown sugar
• 1/4 cup soy sauce
• 2 tablespoons ketchup
• 1 teaspoon ginger (grated)
• 1 teaspoon cornstarch
• 2 tablespoons water
• 6 burger buns
• 6 pineapple rings
• lettuce
• red onion, sliced into rings

Instructions

1. Mix all burger ingredients in a large bowl.
2. Form into hamburger patties and cook on grill until cooked through. Alternatively, you can bake these in the oven at 400F for about 30 minutes or until cooked through. (The cook time may vary depending on the size of your burgers so keep your eye on them).
3. In a small saucepan, warm the pineapple juice, soy sauce, ketchup, brown sugar, and ginger over medium heat, whisking together. In a small cup, stir together the cornstarch and water to create a slurry. Add to the saucepan and whisk until thickened. Brush over the cooked burgers.
4. Assemble burgers and enjoy! Serve remaining glaze as a condiment.

6. Hawaiian Macaroni Salad

Real Hawaiian Macaroni 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’]

Hawaiian Macaroni Salad is perfect for any luau or Hawaiian plate lunch paired with kalua pork and spam musubi.

Ingredients

• 16 oz large elbow macaroni
• 2 carrots (finely shredded)
• 1/2 onion (finely shredded)
• 1/4 tsp pepper
• 1/2 tsp salt
• 1 Tbsp sugar
• 1/4 cup apple cider vinegar
• 1 Tbsp mustard
• 2 1/2 cups mayonnaise
• 2 Tbsp milk

Instructions

1. Cook the pasta in a large pot of boiling water for 1-3 minutes past the al dente time stated on the package. Drain well and spread onto a cookie sheet or tray to allow the pasta to cool.
2. Using the small holes on a box grater, shred the carrots and onion straight into a bowl.  Add the rest of the dressing ingredients and mix well.  
3. Toss the cooked pasta in the dressing and refrigerate overnight.  Serve with sticky rice, kalua pork or extra saucy teriyaki chicken.

7. 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.

8. Loco Moco

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

Recipe details: Prep: PT15M · Cook: PT40M · Total: PT55M · Yield: [‘4’, ‘4 Servings’]

A recipe for Loco Moco (Hawaiian Beef and Egg over Rice)! A seasoned beef patty is placed over a bed of rice and covered with a rich gravy and a fried egg.

Ingredients

• 1 pound (450 grams) 80/20 ground beef
• 1/4 medium onion (peeled and minced)
• 2 cloves garlic (peeled and minced or grated)
• 1 teaspoon worcestershire sauce
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons (30 milliliters) vegetable oil
• 3/4 medium onion (peeled and chopped)
• 2 cups (470 milliliters) beef stock
• 2 teaspoons soy sauce
• 1 teaspoon worcestershire sauce
• 1 tablespoon cornstarch
• 1 tablespoon (15 milliliters) water
• 1 tablespoon (15 milliliters) vegetable oil
• 4 cups steamed white rice
• 4 fried eggs
• 2 green onions (green parts only, thinly sliced)

Instructions To make the beef patties:

1. In a medium bowl, combine the ground beef with the onion, garlic, worcestershire sauce, salt, and pepper.
2. Divide the beef into 4 equal pieces and form each into a patty about 1/2 inch (1.25 centimeters) thick.
3. Refrigerate for 20 minutes.

To make the gravy:

1. While the beef patties rest in the refrigerator, prepare the gravy.
2. In a large skillet, drizzle the vegetable oil over medium low heat. Add the chopped onion and cook, stirring occasionally, until beginning to caramelize, 20-30 minutes. Adjust between medium low to low to keep the onions from burning.
3. Pour in the beef stock and season with the soy sauce and worcestershire sauce. Bring the mixture to a simmer.
4. In a small bowl, whisk together the cornstarch and water. Pour into the simmering stock and stir to combine.
5. Continue to simmer, stirring often, until the mixture has thickened. Remove from heat. Adjust seasonings as desired.

To assemble:

1. Remove the beef patties from the refrigerator.
2. In a large skillet, drizzle 1 tablespoon oil over medium high heat. Add the beef patties, in batches if needed to avoid overcrowding, and cook until browned, about 4 minutes on each side.
3. Divide the steamed rice among four bowls. Top with each with a beef patty, the gravy, and fried egg.
4. Serve immediately topped with green onions.

9. Hawaiian Keto Pizza Bowl

Pizza Bowl (5 Flavors) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT9M · Cook: PT21M · Total: PT30M · Yield: [‘4’, ‘4 servings’]

Skip the crust with my easy pizza bowls recipe! It’s quick, satisfying, and totally customizable with 5 classic topping combinations to try.

Ingredients

• 1/2 head Cauliflower ((cut into small florets))
• 1 tbsp Olive oil
• 1/4 tsp Sea salt
• 1/8 tsp Black pepper
• 1/4 cup Pizza sauce
• 3/4 cup Mozzarella cheese ((shredded))
• 1 oz Mini pepperoni ((or regular pepperoni cut into quarters))
• 1/4 cup Pizza sauce
• 3/4 cup Mozzarella cheese
• 1/4 cup Cooked Italian sausage ((crumbled; ~2 oz))
• 1/4 cup Ham ((sliced or diced))
• 1/2 oz Mini Pepperoni ((or regular pepperoni cut into quarters))
• 2 slices Cooked bacon ((chopped and crumbled))
• 1/4 cup Pizza sauce
• 3/4 cup Mozzarella cheese ((shredded))
• 3.5 oz Canadian bacon slices ((or ham))
• 4 slices Cooked bacon ((chopped or crumbled))
• 1/4 cup Pineapple tidbits ((drained))
• 1/4 cup Pizza sauce
• 3/4 cup Mozzarella cheese ((shredded))
• 1/2 cup Cremini mushrooms ((sliced thinly))
• 1/4 cup Green bell peppers ((cut into thin 2-inch slices))
• 1/4 cup Black olives ((sliced))
• 1/4 cup Alfredo sauce
• 2 cloves Garlic ((minced))
• 1 cup Shredded chicken
• 1/4 cup Red onion ((sliced into thin quarter moons))
• 1/4 cup Cherry tomatoes ((~8 medium; sliced in half))
• 3/4 cup Mozzarella cheese ((shredded))

Instructions

1. Preheat the oven to 450 degrees F (232 degrees C).
2. In a large bowl, toss together the cauliflower florets, olive oil, salt and pepper.
3. Arrange the cauliflower in a single layer on a large baking sheet. Roast in the oven for 15-20 minutes, tossing halfway through, until tender and browned on the edges. When done, leave the oven on.
4. Place four 8-ounce oven safe ramekins on a baking sheet. Layer each ramekin with 1/4 of the cauliflower florets (about 1/3 to 1/2 cup), 1 tablespoon sauce, and 2 tablespoons cheese. Add any toppings you want underneath the cheese, then top each pizza bowl with 1 tablespoon mozzarella and finally any toppings you want on top of the cheese. (I prefer most toppings on top of the cheese, except heavier items like shredded chicken or crumbled sausage.)
5. Place the sheet pan into the oven and bake for 6-8 minutes, until the cheese is melted and pizza bowls are hot.

10. Hawaiian Meatballs

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

Ingredients

• 1.5 pounds ground pork
• 1/2 cup breadcrumbs
• 2 eggs
• 2 cloves garlic, minced
• 1 tablespoon grated ginger
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1/4 cup pineapple juice
• 1/4 cup hoisin sauce (or sweet and sour sauce)
• 1 tablespoon cornstarch mixed with 1 tablespoon water for slurry
• 2 cups pineapple chunks
• Sesame seeds and chopped green onions for garnish

Instructions

1. 1. Preheat oven to 400F (204C).
2. 2. In a bowl, combine pork, breadcrumbs, eggs, garlic, ginger, soy sauce, and sesame oil; shape into meatballs.
3. 3. Bake 15–20 minutes until cooked through.
4. 4. In a small saucepot, simmer pineapple juice and hoisin sauce until blended and slightly thickened.
5. 5. Add meatballs to the sauce and simmer 2–3 minutes.
6. 6. Thicken sauce with cornstarch slurry; fold in pineapple chunks and heat through.
7. 7. Garnish with sesame seeds and green onions before serving.

11. Instant Pot Luau Stew

Instant Pot Luau Stew is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1.5 pounds pork shoulder, cut into chunks
• 1 tablespoon oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 cups diced sweet potato
• 2 cups chicken stock
• 1 can (14 oz) coconut milk
• 1 cup pineapple chunks
• 2 cups greens (spinach or kale)
• 1 tablespoon fish sauce or soy sauce
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon lime juice (optional)

Instructions

1. 1. Set Instant Pot to sauté and brown pork with oil.
2. 2. Add onion and garlic; sauté until fragrant.
3. 3. Add sweet potato, stock, coconut milk, pineapple, and fish sauce; season with salt and pepper.
4. 4. Seal and cook on high pressure for 15 minutes; quick release.
5. 5. Stir in greens until wilted; adjust seasoning with lime juice if desired.
6. 6. Serve hot.

12. Hawaiian Shrimp Street Tacos

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

Recipe details: Prep: PT15M · Total: PT15M · Yield: [‘8’, ‘About 8 tacos’]

Ingredients

• About 2 cups of frozen peeled shrimp, thawed and drained
• 1/4 – 1/3 cup of Japanese Yum Yum Sauce (recipe here) or Sriracha mayo
• Small flour tortillas (6-inch or even smaller)
• Tropical Pineapple Mango Coleslaw (recipe here)
• Sriracha sauce, if desired, and fresh mint or cilantro for garnish

Instructions

1. If the shrimp have tails on them, pull them off, then put the thawed, peeled shrimp in a mini food processor with the sauce and pulse to roughly shred the shrimp and mix with the sauce. Taste and add more sauce if needed, gently pulsing just a couple times to mix.
2. Scoop about 1/4 cup of the shrimp mixture down the center of each tortilla, then a healthy spoonful of the tropical slaw on top. Garnish with freshly chopped mint and drizzle with sriracha (if desired). Enjoy!

13. Hawaiian Buns

Hawaiian Buns | King Hawaiian Sweet Buns | Hawaiian Sweet Rolls is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT25M · Cook: PT25M · Total: PT230M · Yield: [’24’, ’24 Buns’]

These Hawaiian Sweet Buns are something that I have bought many several times and I just love the mild fruity sweetness and the wonderful feathery texture of the Hawaiian Sweet Rolls.

Ingredients

• ¼ cup All purpose flour
• 1 tbsp Instant yeast
• 2 tbsp Water (slightly warm)
• All of the sponge
• 2¾ cup All purpose flour
• 1¼ tsp Salt
• ⅓ cup Brown sugar
• 4 tbsp Butter (softened)
• ½ cup Pineapple juice
• 2 Eggs
• 1 tsp Vanilla
• 2 tbsp Milk
• 2 tsp Butter (melted)

Instructions Making the Dough –

1. In the bowl of the mixer or in a large bowl, add all of the sponge ingredients and mix. Keep it aside for 15 minutes to rest.
2. Once the sponge has rested, add the pineapple juice, butter, brown sugar, eggs and vanilla to it. Mix well with a whisk or with the flat beater attachment in the mixer.
3. Run the mixer in medium speed for about 2 to 3 minutes to incorporate everything.
4. In the meantime, sift together the flour and the salt. Add the flour gradually to the wet ingredients and mix well. The mixture would be very sticky and might not even form dough. Keep mixing it with the flat beater for 2 more minutes and then switch to the dough hook.
5. Start kneading the dough and continue for 7 to 8 minutes. If the dough does not form and appears very wet, add couple of more tablespoons of flour. Keep in mind that this will be sticky dough, but it should at least form smooth dough. I needed the extra flour to bring it to the right consistency.
6. Once the dough has been kneaded enough and it appears smooth and soft, stop kneading and transfer it to a well greased large bowl. Cover the dough and let it rise for 1 ½ to 2 hours. The dough has to rise well over double its volume so let it proof for about 2 hours.

Shaping the buns –

1. Lightly grease a rectangle 9 x 13 baking pan.
2. Gently punch down the risen dough and divide it into 24 small pieces. I cut the dough in half and then once again into half. Then I cut each quarter into 6 pieces to yield 24 pieces.
3. Roll the dough to form a smooth ball and line them up in the tray with some space in between.
4. Loosely cover the baking pan and then let it rise again for 45 minutes to an hour.

Baking the buns –

1. Preheat the oven to 350 F just before the dough has finished rising.
2. Combine the milk and the butter for the glaze.
3. Brush the risen buns liberally with the milk-butter mixture. This gives the buns a very nice color.
4. Bake the buns for about 22 minutes or until it is golden brown evenly and sounds hollow when tapped.
5. Let it cool for about 10 minutes in the pan and then cool it down on a cooling rack.
6. Serve the Hawaiian sweet Buns warm.

14. Hawaiian Haystacks

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

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘8’, ‘8 Servings’]

Hawaiian Haystacks is a quick and easy meal that my kids are in LOVE with! Serve fluffy rice with this amazing chicken sauce, then pile it high with your favorite toppings!BTW, my recipe is a little different than others because this chicken gravy is made from scratch and not from cream of chicken soup. It’s totally worth the little bit of effort to make it.

Ingredients

• 6 Tablespoons butter
• 1/2 cup onion (diced)
• 6 Tablespoons all-purpose flour
• 1 1/2 teaspoons salt
• 1/4 teaspoon ginger
• 2 teaspoons curry powder
• 1 cup milk (whole, 2%, or skim)
• 2 cups pineapple juice (see note below)
• 2 cups boneless skinless chicken breasts (shredded or diced)
• 6 cups cooked rice (any variety)

Instructions

1. Melt butter in a saucepan over medium heat. Add diced onions and sautee until tender, about 5 minutes.
2. Add seasonings and flour to the onions. Continue cooking and stirring until a paste is formed.
3. While whisking slowly add milk and pineapple juice. Continue stirring until the mixture is thickened. This will take about 5-7 minutes. You want it the constency of a thick soup.
4. Add cooked and shredded or diced chicken. Stir.
5. Serve over hot cooked rice with your favorite toppings.

15. Hawaiian Burger with Brown Gravy

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

Recipe details: Prep: PT8M · Cook: PT17M · Total: PT25M · Yield: [‘4’]

Loco moco is a delicious Hawaiian dish made with steamed rice topped with a juicy hamburger patty, brown gravy, and a fried egg. It’s quick and easy Hawaiian comfort food that’s satisfying and filling!

Ingredients

• 4 cups steamed rice
• 4 eggs (fried)
• 2 stalks green onions (chopped)
• 1 lb ground beef (See Note 1)
• ⅓ cup onion (finely diced; See Note 2)
• ¼ cup panko bread crumbs
• 3 Tablespoons milk
• 2 cloves garlic (minced)
• ¾ teaspoon sea salt
• ¼ teaspoon black pepper
• 2 cups beef stock
• 2 Tablespoons cornstarch
• 2 Tablespoons soy sauce
• 1 Tablespoon ketchup
• 2 teaspoons sugar (to taste)
• 1 ½ teaspoons Worcestershire sauce
• ½ teaspoon sea salt (to taste)

Instructions

1. Prep gravy: In a medium bowl, add the beef stock, cornstarch, soy sauce, ketchup, sugar, Worcestershire sauce, and salt. Mix to combine and set aside. See Note 3.
2. Mix burger patties: Mix together the ground beef, diced onions, panko bread crumbs, milk, garlic, salt, and black pepper. Divide and form into four patties. Lightly apply oil to hands for easier forming.
3. Fry burgers: In a lightly greased nonstick pan, cook burgers over medium high heat until fully cooked, about 3 to 4 minutes per side. Remove burgers and reduce heat to medium low.
4. Gravy: Stir the gravy mixture as the cornstarch can settle then add it to the pan. Keep stirring until it comes to a boil and thickens, about 1 to 2 minutes. See Note 4.
5. Fry eggs: Fry eggs to your liking – sunny side up, over medium, or over easy.
6. Assemble: Add steamed rice to a bowl, top with a burger patty, pour a generous amount of gravy on top, then top with a fried egg. Garnish with green onions and serve.

16. Grilled Hawaiian Steak Kabobs

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

Recipe details: Prep: PT240M · Cook: PT20M · Total: PT260M · Yield: [‘6’, ‘6 servings’]

These Grilled Hawaiian Steak Kabobs are one of our favorite recipes to make in the summer and are the perfect thing to serve for a big 4th of July party or get together.

Ingredients

• 1 1/2 pounds top sirloin steak (cut into 1 1/2-inch cubes)
• 2 bell peppers (seeds removed, cut into chunks similar to the size of the beef)
• 1 medium red onion (diced into chunks, about 1 1/4-inch)
• 1 medium pineapple (cut into 1 1/4-inch cubes)
• 1 large zucchini (cut into rounds)
• 2 tablespoons olive oil (you will need more for brushing grill grates)
• Salt and pepper to taste
• 1/4 cup pineapple juice
• 1/4 cup soy sauce
• 2 teaspoons honey
• 1 tablespoon rice vinegar
• 1 tablespoons ginger (minced )
• 3 garlic cloves (minced)
• 1 tablespoon brown sugar
• 1 teaspoon sesame oil (toasted )
• 1 teaspoon crushed red pepper (optional)
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper

Instructions

1. In a medium mixing bowl whisk together the pineapple juice, soy sauce, honey, rice vinegar, ginger, garlic, brown sugar, sesame oil, crushed red pepper, salt and pepper.  Put cut up steak cubes in a large zipper locking plastic bag and cover with half of the marinade and seal the bag. Refrigerate 4 hours or overnight in the fridge.
2. When you are ready to grill put the pineapple and vegetables in a large mixing bowl and add the olive oil, salt and pepper and toss to coat them. Assemble the kabobs alternating beef, onion, zucchini, bell pepper and pineapple on skewers. Discard the leftover marinade from the ziplock bag.
3. Heat your grill for high, direct heat. Grill the kabobs for 8 minutes, turning occasionally so they cook evenly, until the steak reaches an internal temperature of 140 degrees. During grilling brush the other half of the marinade on the kabobs as they cook.
4. Let the meat rest for 5 minutes before serving. Garnish with fresh cilantro.

17. Pineapple Chicken Kabobs

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

Recipe details: Prep: PT10M · Cook: PT12M · Total: PT52M · Yield: [‘8’, ‘8 skewers’]

Grilled Hawaiian chicken kabobs have tender chicken, colorful veggies, and tangy sauce. It’s the perfect summer meal!

Ingredients

• 1 ½ pounds boneless skinless chicken breasts (cut into 1-inch cubes)
• 1 red bell pepper (diced into bite-sized pieces)
• 1 orange bell pepper (diced into bite-sized pieces)
• 1 cup pineapple chunks
• 1 green bell pepper (diced into bite-sized pieces)
• 1 red onion (diced into bite-sized pieces)
• ⅓ cup ketchup
• ⅓ cup soy sauce
• ⅓ cup brown sugar
• ¼ cup pineapple juice
• 2 teaspoons sesame oil
• 1 teaspoon minced fresh ginger
• 3 cloves garlic (minced)
• 1 teaspoon sriracha

Instructions

1. Combine all marinade ingredients in a small bowl or freezer bag. Set aside ½ cup of the mixture for the vegetables.
2. Add the chicken to the remaining marinade, ensuring it is well-coated and allow it to marinate for at least 30 minutes or for up to 4 hours.
3. Preheat the grill to medium-high (400°F).
4. In a large bowl, combine the diced bell peppers, pineapple, and onions and toss with 3 tablespoons of the reserved marinade.
5. Thread the chicken and vegetables onto skewers.
6. Grill for 12 to 16 minutes or until cooked through, turning the skewers frequently. Brush the skewers with the remaining marinade while cooking.

18. Hawaiian Chicken

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

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘4’, ‘4 people’]

This Hawaiian Chicken is a quick and easy stir fry recipe made with chicken, red bell pepper, pineapple and delicious sweet and sour sauce! The best part it takes only 30 minutes to make the whole dinner.

Ingredients

• 2 teaspoons olive oil
• 1 pound boneless skinless chicken breast (cut into 1-inch pieces)
• salt, pepper to taste
• 1 red bell pepper (diced)
• 15 oz pineapple chunks (juice and fruit separated)
• 1/3 cup chicken broth
• 1/4 cup soy sauce
• 2 tablespoons light brown sugar
• 1 clove garlic (minced)
• 1 teaspoon ginger (grated)
• 1/4 teaspoon red pepper flakes (optional)
• 1 tablespoon cornstarch
• sesame seeds (for topping)
• green onion (for topping)

Instructions

1. In a mixing bowl, add pineapple juice from the can (about 1 cup), 1/3 cup chicken broth, ¼ cup soy sauce, 2 tbsp brown sugar, 1 clove minced garlic, and 1 teaspoon grated ginger. If you like your food a bit spicy, you can add ¼ tsp red pepper flakes. Mix it together and set aside.
2. Preheat a large skillet over medium heat and add 2 teaspoons olive oil.
3. Add 1 pound chicken breasts cut into 1-inch pieces and season them with salt and pepper. Sear it for about 8 minutes, stirring occasionally, until the chicken is almost cooked through.
4. Add diced red bell pepper and cook for 2-3 minutes until it’s softened.
5. Add pineapple chunks and cook for another 3-4 minutes.
6. Add the sauce mixture to the pan, stir everything and let it simmer for about 5 minutes.
7. Mix 1 tbsp cornstarch with 2 tbsp water. Add the slurry gradually to the pan, until the sauce thickens to the desired consistency. Cook for a couple of more minutes.
8. Sprinkle with sesame seeds and chopped green onion before serving.

19. Hawaiian 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!

20. Spicy Ahi Poke

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

Ingredients

• 1 pound sushi-grade ahi tuna, diced into 1/2-inch cubes
• 3 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 teaspoon chili-garlic sauce or Sriracha
• 1/2 teaspoon grated ginger (optional)
• 2 green onions, thinly sliced
• 1/2 cup cucumber, diced
• 1 avocado, diced
• Sesame seeds for garnish

Instructions

1. 1. In a bowl combine soy sauce, sesame oil, chili-garlic sauce, and ginger.
2. 2. Add tuna and toss to coat; cover and refrigerate 10–15 minutes to marinate.
3. 3. Stir in green onions and cucumber; portion into bowls.
4. 4. Top with avocado and a sprinkle of sesame seeds before serving.

21. Whole30 Aloha Burger with Teriyaki

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

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT30M · Yield: [‘4’, ‘4 servings’]

Hawaiian burgers are an easy way to make burger night feel extra special. Perfect for cookouts, family dinners, and summer grilling.

Ingredients

• 1 lb. ground beef
• 2 tablespoons teriyaki sauce (see below)
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon garlic powder
• 2 cloves garlic (or 2 teaspoons minced garlic)
• 2 Medjool dates (pitted)
• 1 inch fresh ginger (or 1 teaspoon ginger paste)
• ¼ cup coconut aminos (or low-sodium soy sauce)
• 2 tablespoons rice vinegar (or distilled white vinegar)
• 8 pieces bacon
• 4 large lettuce leaves (or burger buns of choice)
• ½ medium red onion
• 4 fresh pineapple slices

Instructions

1. Cook 8 pieces bacon, wash 4 large lettuce leaves (if using), and cut ½ medium red onion into thick slices.

Make the Teriyaki Sauce

1. Mince 2 cloves garlic, 2 Medjool dates (pitted), and 1 inch fresh ginger. Add the minced ingredients to a small saucepan with ¼ cup coconut aminos and 2 tablespoons rice vinegar. Stir to combine, then bring the mixture to a simmer over medium heat.
2. Allow sauce to simmer for 8-10 minutes, or until reduced enough to coat the back of a spoon.
3. Optional step: Strain the sauce through cheesecloth or a fine mesh sieve, pressing the mixture gently to separate all the liquid from the solids.

Make the Patties

1. Mix the 1 lb. ground beef with the 2 tablespoons teriyaki sauce, ¼ teaspoon salt, ¼ teaspoon black pepper, and ¼ teaspoon garlic powder. Form into 4 patties.
2. Preheat your grill to medium heat. Set the burgers on the grill and cook for about 4-5 minutes per side for medium doneness.

Grill the Pineapple

1. Peel, core and cut 4 fresh pineapple slices about ½ inch thick. Lay them directly on a well oiled and hot grill for about 3 minutes per side, but turn them often to prevent too much charring.

Assemble

1. Assemble each lettuce wrap or bun with a slice of grilled pineapple, a teriyaki burger patty, bacon, red onion, and extra teriyaki sauce Enjoy!

22. Sweet Hawaiian Crock Pot Chicken

Crock Pot Sweet Hawaiian Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT180M · Total: PT185M · Yield: [‘6’, ‘6 servings’]

Crock Pot Sweet Hawaiian Chicken is a tender, flavorful and easy chicken dinner with the perfect balance of sweet and smoky flavors. With only 3 ingredients, this recipe is a favorite!

Ingredients

• 2 pounds boneless skinless chicken breasts (or boneless skinless thighs)
• 15 ounces canned crushed pineapple (or 2 cups fresh or frozen pineapple)
• 1.5 cups barbecue sauce

Instructions

1. Dice 2 pounds boneless skinless chicken breasts into about 1 inch cube pieces.
2. Transfer the chicken to the crock pot. Add 15 ounces canned crushed pineapple and 1.5 cups barbecue sauce. Stir the ingredients to combine them.
3. Cover and cook on Low heat for 3.5 – 4 hours or High for 2 – 2.5 hours. *If using frozen diced chicken, add an additional 30-45 minutes to the cook time. When it’s done cooking, the chicken should be at least 165°F (74°C) and fork tender, and the sauce should be simmering and thickened slightly.
4. Carefully open the lid and spoon the chicken mixture onto plates. Garnish with lime and chopped cilantro (optional).

23. Instant Pot Hawaiian 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.

24. Ohana Noodles

Ohana Noodles Recipe {Copycat Disney Yakisoba} is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT20M · Yield: [‘6’, ‘6 People’]

Ohana Noodles are the beloved side dish served at Disney’s Polynesian Resort at the Ohana restaurant.

Ingredients

• 1 package yakisoba noodles (6-8 ounce dry)
• 1 Cup Brown Sugar
• 3/4 Cup soy sauce
• 1/3 Cup rice vinegar
• 2 cloves Garlic (grated)
• 1 piece ginger (fresh, peeled and grated)
• 2 Tablespoon Pineapple juice (canned)
• 1 Tablespoon corn starch
• 1/2 Cup pruple cabbage (shredded)
• 1/2 Cup green cabbage (shredded)
• 1 stalk bok choy (finley sliced into ribbons)
• 1/4 bell pepper (sliced thinly)

Instructions

1. Cook, drain and cool the Yakisoba Noodles according to the package directions.
2. In a medium-sized sauce pan, combine the brown sugar, soy sauce, Rice vinegar, garlic, and ginger. Stirring the sauce to dissolve the brown sugar, bring the sauce to a simmer.
3. While the sauce is coming to a simmer, whisk together the pineapple juice and the corn starch to make a slurry.
4. Once the sauce comes to a simmer, whisk in the pineapple juice and corn starch slurry.
5. Bring back to a boil and reduce for 10 minutes.
6. While the sauce is reducing, heat a few tablespoons on oil in a wide pan and sautee the vegetables until they start to wilt yet maintain their crispness.
7. Strain the sauce through a fine mesh strainer to remove the garlic and ginger. Discard the garlic and ginger.
8. Add the drained and cooled noodles to the sauteed vegetables, tossing to combine.
9. Pour 3/4 of the sauce over the noodles and vegetables, tossing to combine. Check for flavoring and add more sauce if needed.
10. Garnish with sliced scallions and/or crushed peanuts.

25. Hawaiian Garlic Chicken

Hawaiian Garlic Chicken (Gluten Free) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT12M · Total: PT22M · Yield: [‘4’, ‘4 people’]

This Hawaiian Garlic Chicken is crispy and has the most flavorful sauce! The chicken is tender, the breading is crunchy and the homemade sauce is sweet and savory. This recipe is a great way to elevate classic chicken!

Ingredients

• 2 pounds chicken breasts or thighs
• 2 eggs (whisked)
• 1/2 cup tapioca flour
• 1/2 cup almond flour
• 1 tsp garlic powder
• 1/2 tsp ground pepper
• 1/2 tsp ground ginger
• 2 tbsp coconut oil (or olive oil)
• 1/2 cup coconut aminos (or gluten free soy sauce)
• 1 tbsp minced garlic
• 2 tbsp coconut sugar

Instructions

1. First, chop chicken into 1 inch cubes.
2. In a shallow bowl, whisk 2 eggs.
3. In another shallow bowl, combine tapioca flour, almond flour, garlic powder, ground pepper and ground ginger. Stir to combine.
4. Dip each piece of chicken in the egg mixture. Then, dip in flour mixture.
5. Once chicken is fully coated, set aside on a plate. Continue for every piece of chicken.
6. Add oil to a large skillet over medium heat. Once oil is warm, add chicken to the skillet.
7. Then, cook for 4 minutes on each side, or until fully cooked through.
8. While chicken is cooking, combine coconut aminos, minced garlic and coconut sugar in a small bowl.
9. Once chicken is cooked through, turn heat off. Pour sauce into skillet.
10. Toss chicken around until fully coated in sauce. Finally, serve.

26. Crock Pot Hawaiian BBQ Chicken

Crock Pot Hawaiian BBQ Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 pounds boneless, skinless chicken thighs or breasts
• 1 cup pineapple juice
• 1 cup Hawaiian-style BBQ sauce
• 1/2 cup diced pineapple
• 1 tablespoon soy sauce
• 2 cloves garlic, minced
• 1 tablespoon grated ginger
• Salt and pepper to taste

Instructions

1. 1. Place chicken in a slow cooker.
2. 2. Whisk together pineapple juice, BBQ sauce, pineapple, soy sauce, garlic, and ginger; season with salt and pepper.
3. 3. Pour sauce over chicken and cook on low 4–6 hours until tender.
4. 4. Shred chicken and return to sauce; cook 15–20 minutes to meld flavors.
5. 5. Serve with steamed rice and extra pineapple if desired.

27. Keto Ahi Poke Bowl

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

Recipe details: Prep: PT15M · Cook: PT5M · Total: PT20M · Yield: [‘4’, ‘4 servings’]

My keto poke bowl is fresh, flavorful, and easy to customize. With ahi tuna, veggies, and cauliflower rice, it’s a light but satisfying meal.

Ingredients

• 1/4 cup Coconut aminos
• 2 tsp Lime juice
• 2 tsp Sesame oil
• 1 lb Sushi grade tuna ((cut into bite-size pieces))
• 12 oz Cauliflower rice ((fresh or frozen))
• 2 tbsp Avocado oil
• 1/2 tsp Sea salt
• 1/4 tsp Black pepper
• 1 medium Avocado ((sliced thinly))
• 1 cup Cucumbers ((sliced thinly))
• 1 cup Radishes ((sliced thinly))
• 1/4 cup Spicy mayo ((to taste))
• Green onions ((sliced thinly, optional, for garnish))
• Sesame seeds ((optional, for garnish))

Instructions

1. In a medium bowl, whisk together the coconut aminos, lime juice, and sesame oil. Add the tuna and toss to coat. Cover and refrigerate while you prepare the other ingredients, or up to 2 hours.
2. Meanwhile, cook cauliflower rice according to the instructions here.
3. Make the spicy mayo sauce according to the instructions here. Transfer to a small squeeze bottle, or if you don’t have one, use a small zip lock bag with the corner snipped.
4. Arrange 4 bowls with 3/4 cup (245g) cauliflower rice in each. Top each with 1/4 cup (40g) cucumbers, 1/4 cup (29g) radishes, 1/4 avocado, and 1/2 cup (115g) tuna.
5. Squeeze the spicy mayo in a zig-zag pattern over the bowls. If desired, garnish with green onions and sesame seeds.

28. Hawaiian Garlic Shrimp

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

Ingredients

• 1.5 pounds shrimp, peeled and deveined
• 6 cloves garlic, minced
• 4 tablespoons butter
• 2 tablespoons olive oil
• 2 tablespoons soy sauce
• 1 tablespoon pineapple juice
• 1 tablespoon lime juice
• 1/4 teaspoon red pepper flakes
• Salt to taste
• Chopped parsley or green onions for garnish

Instructions

1. 1. Heat olive oil and butter in a skillet over medium-high heat.
2. 2. Add garlic and sauté 1–2 minutes until fragrant.
3. 3. Add shrimp and cook 2–3 minutes per side until pink and opaque.
4. 4. Stir in soy sauce, pineapple juice, lime juice, and red pepper flakes; cook 1–2 minutes until glaze coats shrimp.
5. 5. Season with salt and garnish with parsley or green onions before serving.

29. Mochiko Fried Chicken

Mochiko Chicken (Hawaiian Fried Chicken) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT8M · Total: PT258M · Yield: [‘3’, ‘3 -4 Servings’]

A recipe for Mochiko Chicken (Hawaiian Fried Chicken)! Pieces of chicken are marinated in a mochiko cornstarch mixture and fried until crisp and tender.

Ingredients

• 1 large egg
• 2 tablespoons soy sauce
• 3 tablespoons mochiko flour
• 3 tablespoons cornstarch
• 2 tablespoons granulated sugar
• Pinch salt
• 2 green onions (finely chopped)
• 1 clove garlic (minced)
• 1/2 teaspoon grated ginger
• 1 pound boneless, skinless chicken thighs
• Vegetable oil (for frying)
• Thinly sliced green onions (for garnish)
• Sesame seeds (for garnish, optional)
• Steamed white rice
• Hawaiian macaroni salad
• Shredded cabbage

Instructions

1. In a large bowl, combine the egg, soy sauce, mochiko, cornstarch, sugar, salt, chopped green onions, garlic, and ginger.
2. Use the flat side of a meat tenderizer to gently flatten the chicken. Slice into about 2 inch pieces. Add the pieces to the marinade and toss to thoroughly coat. Cover and refrigerate for 4 hours to overnight. Remove from the refrigerator 15-30 minutes before frying.
3. In a large wok, bring 1 inch of vegetable oil to high heat. Once heated and shimmering, reduce heat to medium.
4. Gently place 7-9 pieces of chicken into the oil. Be careful not to overcrowd. Fry for 2 1/2-3 minutes per side, until golden and cooked through. Use a slotted spoon to remove the chicken and drain on paper towel-lined plate. Remove any pieces of batter between batches of chicken.
5. Top with green onions and (optionally) sesame seeds and serve on its own or paired with rice, shredded cabbage, and/or macaroni salad.

30. 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!

31. Sweet Hawaiian Chicken with Teriyaki Glaze

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

Recipe details: Prep: PT20M · Cook: PT10M · Total: PT30M · Yield: 5

A delicious and tropical twist on chicken! This Hawaiian Chicken is lightly fried and then topped with a teriyaki glaze, made with sweet peppers and pineapple chunks. Serve it over white rice.

Ingredients

• 1/2 Cup Slivered Almonds (For Garnish)
• White Rice (To Serve With The Chicken)
• 2 1/2 Tablespoons Cornstarch
• 1 1/2 Tablespoons Soy Sauce
• 1/2 Cup Sugar
• 1/3 Cup Salad Vinegar
• 2/3 Cup Chicken Broth
• 4 Large Boneless Skinless Chicken Breasts
• 3 Green Peppers
• 2 Eggs
• 1 Teaspoon Salt
• 3 Tablespoons Flour
• 1/4 Teaspoon Pepper
• 1/2 Cup Vegetable Oil
• 1/3 Cup Chicken Broth
• 1 Can Pineapple Chunks

Instructions

1. Remove the seeds from 3 green peppers, wash and cut into 1″ squares.
2. In a medium pot, Cook the peppers in salted boiling water for 10 minutes and drain.
3. Beat 2 eggs, 1 teaspoon salt, 3 tablespoons flour, 1/4 teaspoon pepper to make a smooth paste. Dip chicken into batter and coat well.
4. In a cast-iron skillet, fry in 1/2 cup vegetable oil. Drain off the excess fat.
5. Add 1/3 cup chicken broth, the cut peppers, 1 can pineapple chunks and simmer for 10 minutes (do not boil).
6. To make the sauce: combine 2 1/2 Tablespoons cornstarch, 2 1/2 Tablespoons soy sauce, 1/2 cup sugar, 1/3 cup salad vinegar and 2/3 cup chicken broth.
7. Use a whisk to stir constantly, cooking until translucent for about 2 minutes.
8. Pour the sauce over the chicken mixture and simmer for another 5 minutes.
9. Serve over steamed white rice and sprinkle 1/2 cup of slivered almonds on top.

32. Pineapple Salsa

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

Recipe details: Prep: PT10M · Total: PT10M · Yield: [‘8’, ‘8 servings’]

Fresh Pineapple Jalapeño Salsa is a 10 minute, sweet and spicy summer cookout favorite! Serve it with chips or spoon it over chicken, fish, salad or tacos.

Ingredients

• 1/2 large pineapple (3 cups diced)
• 1 jalapeño pepper (seeded and minced)
• 1/2 bunch cilantro (finely chopped)
• 1/2 cup red onion (finely chopped)
• 3 large limes (juice of)
• 1 tsp chili powder (optional)
• 1/2 tsp salt
• Ground black pepper (to taste)

Instructions

1. To dice pineapple, using a sharp chef’s knife, cut off both ends, stand it upright and remove skin going 1/2 inch deep. Slice in half lengthwise and using a paring knife, remove middle core. Slice into 1 inch thick plates lengthwise and then dice.
2. In a large bowl, add diced pineapple, jalapeno, cilantro, red onion, lime juice, chili powder, salt and pepper. Stir, cover and refrigerate for about 15 minutes.
3. Serve with tortilla chips. Or pile up on top of grilled chicken, fish, salmon, pork or tacos.

33. Hawaiian Instant Pot Pulled Pork

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

Recipe details: Prep: PT15M · Cook: PT55M · Total: PT55M · Yield: [‘6’]

Hawaiian Instant Pot Pulled Pork is tender, juicy and full of flavor!

Ingredients

• 1/4 cup water
• 1/2 cup pineapple juice
• 1/3 cup Gluten-free tamari soy sauce
• 3 tbsp honey
• 3 tablespoons tomato paste
• 1 tablespoon rice wine vinegar ((or apple cider vinegar))
• 1-2 tablespoons sriracha sauce
• 1 teaspoon minced garlic
• 1 teaspoon minced ginger
• 1 tbsp olive oil
• 3 pounds (1.35kg) boneless pork shoulder (excess fat trimmed and cut into 2 pieces)
• 1 cup pineapple chunks

Instructions

1. Combine the pineapple juice, water, tamari soy sauce, honey,tomato paste, rice wine vinegar, sriracha sauce, minced garlic, minced gingerin a mixing bowl and set aside.
2. Add pork pieces into the instant pot insert and pour in the spicedpineapple juice mix. Add the pineapple chunks on top.
3. Cover your Instant Pot, set the vent to sealing, select the pressurecook (or manual) and set the timer to 55 minutes, ad let the pork cook under highpressure until done. When done let the pressure release naturally.
4. Transfer the pork to a plate and shred before placing in a bowl,and adding some of the cooking liquid to keep it moist.
5. Optional step: Press the sauté button once more, and let the sauce simmer for 10-15 minutes or until it has thickened and reduced by more than halfand use it like a bbq sauce.

34. Slow Cooker Hawaiian Pork Ribs

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

Recipe details: Prep: PT15M · Cook: PT480M · Total: PT495M · Yield: [‘6’, ‘6 servings’]

Slow Cooker Hawaiian Pork Ribs are tender, fall-off-the bone pork ribs. The Hawaiian sauce is sweet and tangy and a great addition to ribs.

Ingredients

• 1 red onion (cut into 1-inch slices)
• 3 to 4 pounds baby back ribs (trimmed of the silver skin {about 2 racks})
• 2 cloves garlic (minced)
• 1 Tablespoon ginger (freshly grated )
• 1/2 cup brown sugar
• 1/4 cup soy sauce
• 1 tablespoon Sriracha sauce
• 3 tablespoons apple cider vinegar
• 2 cups pineapple (diced)
• Green onion ( for garnish)
• pineapple ( for garnish)
• BBQ sauce ( for garnish)

Instructions

1. Remove the silver membrane from the back of the pork ribs.
2. Spread sliced onions evenly in the bottom of the crock pot. Place ribs on top of the onion.
3. In a small bowl, whisk together garlic, ginger, brown sugar, soy sauce, Sriracha, and apple cider vinegar. Pour mixture evenly over the ribs. Cook on low for 7 hours.
4. Open the lid and add pineapple to the crock pot and stir slightly so the pineapple is coated in the crock pot liquid. Continue to cook for one more hour.
5. Carefully remove ribs, pineapple and onions from crock pot. Cover with foil to keep warm.
6. Pour remaining liquid from crockpot into a small saucepan. Skim excess fat from the surface of the sauce. Bring to a boil and cook until liquid is reduced by half and slightly thickened. Brush reduced liquid over the ribs.
7. Spoon pineapple and onions over rice to serve. Garnish with fresh pineapple and green onions and extra BBQ sauce.

35. Hawaiian Pasta Salad

Ham & Pineapple Pasta Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT20M · Yield: [‘8’]

Hawaiian pasta salad is the perfect ham and pineapple pasta salad recipe for using up leftover ham.

Ingredients

• 8 ounces Pasta (campanelle, bow tie or rotini)
• 20 ounces pineapple chunks, canned ( or tidbits – juice reserved for dressing. If using chunks roughly chop the pineapple)
• 2 T Vegetable Oil (olive oil for sauteing)
• 1 red bell pepper (finely diced)
• 2 Cups Ham (finely diced, leftover easter ham is fine)
• 3 green onions ( sliced thin)
• 1/2 Cup Mayonnaise
• 1/4 Cup Sour Cream
• 1 T Dijon Mustard
• pineapple juice (from the canned pineapple)
• 1 T Apple Cider Vinegar
• 1 T Powdered Sugar (honey is another option)
• 1/4 t Garlic Powder
• Salt and pepper (to taste)

Instructions

1. Cook pasta according to package directions.
2. While the pasta is cooking, drain the pineapple juice, saving it.
3. In a wide bottom pan, heat 2 tablespoons of olive oil over medium-high heat.
4. Saute the pineapple until it takes on a bit of color.
5. Deglaze the pan with the reserved pineapple juice and reduce the juice by half.
6. When the pasta is done cooking, drain it and run under cold water.
7. In a separate bowl, whisk together all dressing ingredients until combined.
8. Combine all the ham and pineapple pasta ingredients in a large bowl gently toss with dressing. Refrigerate 2 hours before serving.
9. Store refrigerated up to 5 days.

36. Pineapple Fried Rice

Pineapple Fried Rice Recipe 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 servings’]

from Vicky Giangis

Ingredients

• 2 tbsp light cooking oil (such as grapeseed or canola)
• 1 smal onioin (minced)
• 1 clove garlic (minced)
• 1 tbsp ginger (grated)
• 1/2 red or orange bell pepper (diced)
• 1.5 cups pineapple (diced to match size of peppers)
• 2 cups white rice (cold)
• 1.5 tbsp tamari or light soy sauce
• 1 tsp toasted sesame seed oil
• 2 scalliions (sliced for garnish)
• 2 tbsp white sesame seeds (toasted)

Instructions

1. Heat a wok or large sauté pan to medium-high heat. Add the vegetable oil to coat the bottom of the wok evenly. Cook the onions for approximately 2 minutes.
2. Add the garlic and ginger for cook for another minute.
3. Add the bell pepper and pineapple and cook for another 3 minutes.
4. Stir in the rice until well mixed with the fruits and aromatics. Add the tamari and continue stirring until all is well heated, approximately 1-1/2 minutes.
5. Remove the wok from the heat and stir in the sesame oil. Serve with scallions and sesame seeds sprinkled on top of the rice.

37. Slow Cooker Kalua Pork

Instant Pot/ Slow Cooker Kalua Pork is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT600M · Total: PT605M · Yield: [’12’, ’12 servings’]

Easily recreate the traditional Hawaiian Kalua Pork without digging a pit in your backyard with this Slow Cooker recipe!

Ingredients

• 3 lb pork butt or shoulder roast
• 1 Tbsp sea salt or kosher salt
• 1 Tbsp liquid smoke
• 1/2 small head of cabbage (shredded)

Instructions

1. Place pork in slow cooker.
2. Mix sea salt and liquid smoke in a small bowl. Rub mixture all over pork.
3. Cook on low for at least 10-12 hours. Shred the pork using two forks.
4. Add shredded cabbage and toss with meat. Cook for an additional 25-30 minutes tossing about every 5 minutes until cabbage has cooked down.

For the instant pot

1. Cut the pork shoulder into 2-3 inch chunks.  Place in the instant pot.
2. Mix the sea salt and liquid smoke in a small bowl and rub all over the pork.
3. Add 1 cup water to the instant pot.  Replace lid and turn valve to sealing.
4. Cook on manual high pressure for 45 minutes.  When instant pot is done cooking manually relieve the pressure by turning the sealing valve to venting.
5. Add shredded cabbage to instant pot.  Replace lid and turn valve to sealing.  Cook on manual high pressure for 3 minutes. 
6. When done, move valve to venting. Stir to combine the cabbage with the meat.

38. Air Fryer Huli Huli Sweet and Sour Chicken

Air Fryer Huli Huli Sweet And Sour Chicken Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT18M · Total: PT3H38M · Yield: 4

This Air Fryer Huli Huli Chicken is so tasty and perfect for dinner!

Ingredients

• 3 lbs. of Chicken thighs
• 1 cup of brown sugar
• 3/4 cup soy sauce
• 3/4 cup ketchup
• 1/2 cup pineapple purée
• 3 tbsp of ground ginger
• 3 tbsp minced garlic
• 1 tbsp chili flakes

Instructions

1. Mix together your soy sauce, ketchup, pineapple purée, ginger, garlic, and chili flakes. Marinade your chicken thighs in this sauce mixture for at least three hours if not overnight.
2. Add your chicken thighs to your air fryer. Depending on how many thighs you’re cooking you may need to do a couple of batches. Do not overcrowd your thighs.
3. Cook at 380° for 18 minutes or until internal temp reaches 165°. Flip after 9 minutes
4. Serve your chicken thighs over rice, noodles, or vegetables. Enjoy!

39. Hawaiian Mac Salad

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

Ingredients

• 8 oz elbow macaroni (uncooked)
• 1 cup diced ham
• 1/2 cup crushed pineapple, drained
• 1/2 cup finely diced carrot
• 1/2 cup diced red bell pepper
• 1/2 cup mayonnaise
• 2 tbsp sour cream (optional)
• 1 tbsp sweet pickle relish
• 1 tsp apple cider vinegar
• Salt and pepper to taste
• 2 hard-boiled eggs, chopped (optional)

Instructions

1. 1. Cook the macaroni in salted water until al dente, then drain and rinse to cool.
2. 2. In a large bowl, combine ham, pineapple, carrot, red pepper, and eggs (if using).
3. 3. In a small bowl, whisk mayonnaise, sour cream, relish, vinegar, salt, and pepper until creamy.
4. 4. Toss the cooled macaroni with the vegetables and dressing until evenly coated.
5. 5. Refrigerate for at least 30 minutes and adjust seasoning before serving.

40. Grilled Huli Huli Chicken

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

Recipe details: Prep: PT2M · Yield: [‘5’]

This tender marinated chicken is full of tropical flavor and it’s the perfect choice for summer and meal prep.

Ingredients

• ½ cup (120ml) unsweetened pineapple juice (canned)
• ½ cup (120ml) gluten free soy sauce
• ½ cup (117g) ketchup
• ⅓ cup (65g) brown sugar
• 1 tablespoon rice vinegar
• 1 tablespoon fresh minced garlic
• 1 tablespoon fresh grated ginger
• 1 tablespoon sriracha (optional or more to tastew)
• 1 teaspoon sesame oil
• 10 bone-in skinless chicken thighs (excess visible fat removed)
• 1 pineapple (peeled and cut into wedges)
• Green onions for garnish

Instructions

1. Make the marinade by combining pineapple juice, soy sauce, ketchup, brown sugar, rice vinegar, garlic, ginger, sriracha, and sesame oil in a mixing bowl.
2. Set aside about ½ cup of the marinade for basting.
3. Add chicken pieces into a zip-top bag, pour in the marinade, make sure all pieces are well-coated, squeeze out the excess air, seal, and refrigerate overnight.

To Grill:

1. Preheat grill to medium and oil the grill grates.
2. Grill chicken for about 5-6 minutes per side (or until internal temperature reaches 165F / 74C), basting with the reserved marinade as it cooks.
3. When chicken is almost done, baste the pineapple wedges with the reserved marinade and grill until the develop char/grill marks.
4. Garnish chicken and pineapple with sliced green onions.

To Make in Air Fryer:

1. Preheat the air fryer to 350 F / 180C. Place chicken thighs inside the air fryer basket, making sure they are not touching (you may need to cook in batches) and air fry for 10-11 minutes, depending on the size of the chicken, or until the internal temperature reaches 165F / 74C.
2. When the chicken is done, baste the pineapple wedges, place them in the air fryer basket and cook for 2-3 minutes, flipping them over halfway through.
3. Garnish chicken and pineapple with green onions, then serve.

41. Hawaiian Oxtail Soup

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

Recipe details: Prep: PT15M · Cook: PT4H · Total: PT4H15M · Yield: 6

Hawaiian oxtail soup comprises oxtail, which is slowly cooked with ginger, star anise, orange peel, peanuts, chili, greens and cilantro.

Ingredients

• 2kg (4lbs) oxtail
• 4 shiitake mushrooms, cleaned
• 5cm (2in) fresh ginger root, thinly sliced
• 4 star anise
• 1 orange, peel only but pith removed
• 5ml (1tsp) whole black peppercorns
• 1.5ℓ (6 cups) chicken stock
• 5ml (1 tsp) fish sauce
• 75g (½ cup) raw peanuts
• 5ml (1 tsp) crushed chili flakes
• 150g (5oz) greens
• 6 spring onions, washed and finely chopped
• 5cm (2in) ginger root, julienned
• 60g (2oz) cilantro, washed and chopped

Instructions

1. Preheat the oven to 200°C / fan 180°C / 390°F / gas mark 6.
2. Place the oxtail in one layer on a baking sheet.
3. Roast for 25 minutes, turn each one over and continue to cook for another 25 minutes.
4. Tip the it in a large stock pot, along with the mushrooms, ginger, star anise, orange peel, peppercorns, fish sauce, chicken stock, peanuts and chili flakes. Ensure that all the ingredients are covered. If not, top up with more water until everything is submerged.
5. Bring to a boil, then reduce it to a simmer. Cook for 3 hours or until the meat is super tender.
6. If there is any foam or fat that floated to the top, skim it off.
7. Stir in the greens and cook for 5 minutes or until the vegetables are cooked.
8. Serve in soup bowls, with scoops of white rice, spring onions, ginger, and cilantro.

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.