Unearth The Voyage
Hawaii isn’t just about beautiful beaches and stunning sunsets. The islands offer a food scene that blends native Hawaiian traditions with influences from Japan, Portugal, China, and beyond. From smoky roasted pork to refreshing frozen treats, these dishes tell the story of Hawaii’s rich cultural history and will make your taste buds dance with every bite.
1. Poi
Made from pounded taro root, poi has been feeding Hawaiian families for centuries. The process involves steaming the taro, then mashing it into a smooth, thick paste that ranges from light purple to deep gray.
Some people describe the flavor as slightly sour and earthy, while the texture feels smooth and starchy on your tongue. Locals often eat it with their fingers, scooping it up alongside fish or pork.
Freshly made poi tastes milder and sweeter, but as it ferments over a few days, the sourness grows stronger. Many visitors find it an acquired taste, but understanding its cultural importance makes every bite more meaningful.
2. Laulau
Bundles of pork, fish, or chicken get wrapped tightly in taro leaves, then steamed for hours until everything becomes incredibly tender. The leaves impart a slightly bitter, earthy flavor that balances perfectly with the rich, fatty meat inside.
Traditionally cooked in an underground oven called an imu, modern versions often use steamers or pressure cookers. The result is a soft, almost melting texture that falls apart with just a fork.
Eating laulau feels like unwrapping a gift at the dinner table. The dark green leaves hold all the juices and flavors together, creating a complete meal in one neat package.
3. Kalua Pig
Whole pigs slow-roasted in an underground imu oven develop a smoky flavor that no modern grill can quite replicate. Hot volcanic rocks heat the pit, while banana leaves and wet burlap trap the steam and smoke inside.
After cooking for 12 to 18 hours, the meat becomes so tender it practically shreds itself. Each bite carries that signature smoky taste mixed with the natural sweetness of the pork.
You’ll find kalua pig served at luaus, plate lunch spots, and family gatherings across the islands. It pairs wonderfully with cabbage, rice, or tucked inside a soft Hawaiian roll.
4. Poke
Cubed raw fish gets tossed with soy sauce, sea salt, sesame oil, and other seasonings to create this beloved Hawaiian dish. Ahi tuna is the most popular choice, but you’ll also find salmon, octopus, and other seafood varieties.
The fish should taste fresh and clean, with the marinade adding just enough flavor without overpowering the natural taste. Each bite offers a combination of buttery texture and savory seasoning.
Originally a simple fisherman’s snack, poke has evolved into a gourmet experience with countless variations. You can find it at grocery stores, gas stations, and fancy restaurants throughout Hawaii.
5. Lomi Lomi Salmon
Salted salmon gets massaged (which is what lomi lomi means) with diced tomatoes and onions to create this refreshing salad. The salt-curing process gives the fish a firm texture and intense flavor that mellows when mixed with the vegetables.
Ice-cold water sometimes gets added to lighten the consistency and make it more salad-like. The result tastes bright and tangy, cutting through richer dishes perfectly.
This side dish appears at nearly every Hawaiian gathering, served alongside heavier meats and starches. The combination of salty, sweet, and acidic flavors wakes up your palate between bites of kalua pig or laulau.
6. Loco Moco
Picture a mountain of white rice topped with a juicy hamburger patty, a fried egg with a runny yolk, and rich brown gravy covering everything. That’s loco moco, Hawaii’s ultimate comfort food.
Born in Hilo in the 1940s, this dish was created for hungry teenagers who wanted something different from typical sandwich fare. The combination sounds simple, but when done right, it becomes pure magic.
Breaking that egg yolk and watching it mix with the gravy creates the perfect sauce for the rice and beef. Many restaurants add their own twists with different meats, extra toppings, or special gravy recipes.
7. Spam Musubi
Grilled Spam sits atop a block of rice, wrapped together with a strip of nori seaweed. This portable snack combines Japanese onigiri traditions with Hawaii’s love affair with canned meat.
During World War II, Spam became a staple in Hawaii and never left. Now it’s transformed into this beloved snack sold at convenience stores, beaches, and hiking trail stops.
The salty, slightly crispy Spam contrasts beautifully with the soft, sticky rice. Some versions add teriyaki sauce or furikake seasoning for extra flavor, making each bite even more addictive than the last.
8. Shave Ice
Unlike snow cones with chunky ice, authentic Hawaiian shave ice features ice shaved so fine it feels like eating flavored snow. The texture melts on your tongue rather than crunching between your teeth.
Brightly colored syrups in flavors like lilikoi, guava, and coconut get poured over the fluffy ice mountain. Some shops add ice cream at the bottom or sweetened condensed milk drizzled on top.
On a hot Hawaiian day, nothing beats the refreshing coolness of shave ice. Watching the syrup slowly seep through the ice creates a beautiful gradient of colors before you dig in.
9. Haupia
This traditional coconut milk pudding wobbles slightly when you cut it into squares. Haupia combines coconut milk, sugar, and cornstarch, then gets chilled until it sets into a firm but creamy dessert.
The flavor tastes purely of coconut, sweet but not overwhelming, with a smooth texture that melts in your mouth. You’ll find it at luaus, potlucks, and bakeries throughout the islands.
Some modern versions layer haupia with chocolate for a tropical twist on cream pie. Others use it as a filling between cake layers or mix it into other desserts for that signature coconut taste.
10. Fresh Sushi
Hawaii’s location in the Pacific means incredibly fresh fish lands on your plate within hours of being caught. Local sushi restaurants serve ahi, ono, and other island fish that taste completely different from mainland versions.
Hawaiian-style sushi often incorporates poke-inspired flavors, with spicy mayo, avocado, and tropical fruit combinations. The fish itself needs minimal preparation because the quality speaks for itself.
Sashimi slices cut thick showcase the buttery texture of fresh tuna. Whether you prefer traditional nigiri or creative rolls, the freshness of Hawaiian seafood elevates every bite to something truly special.
11. Garlic Shrimp
North Shore Oahu’s famous shrimp trucks serve plates piled high with prawns swimming in garlicky butter. The shrimp come from nearby farms, ensuring maximum freshness and sweetness.
Cooks use so much garlic that the aroma hits you before you even see the food. The butter sauce begs to be soaked up with rice or bread, capturing every last drop.
Peeling the shells with your fingers becomes part of the experience, even if it gets messy. That first bite of tender shrimp coated in golden garlic butter makes the sticky fingers completely worth it.
12. Huli Huli Chicken
Roadside stands across Hawaii spin chickens over charcoal grills, basting them continuously with a sweet and savory glaze. Huli means turn in Hawaiian, referring to the constant flipping that keeps the chicken juicy.
The marinade typically includes soy sauce, ginger, brown sugar, and pineapple juice. As it cooks, the sugars caramelize, creating a sticky, flavorful coating with slightly charred edges.
The smell of huli huli chicken grilling draws crowds from blocks away. Each piece comes off the grill with crispy skin outside and tender, flavorful meat inside that practically falls off the bone.
13. Acai Bowls
Frozen acai berries blended into a thick smoothie create the base for these Instagram-worthy breakfast bowls. The deep purple color comes from the antioxidant-rich berries imported from Brazil.
Toppings transform the simple smoothie into a complete meal, with granola adding crunch, fresh fruit providing sweetness, and coconut flakes bringing tropical flavor. Some shops drizzle honey or nut butter on top.
Surfers and health enthusiasts made acai bowls popular in Hawaii, enjoying them after morning sessions in the waves. The thick, cold texture refreshes you while providing energy for whatever adventure comes next.
14. Malasadas
Portuguese immigrants brought these fried doughnuts to Hawaii’s sugarcane plantations in the 1800s. Unlike regular doughnuts, malasadas have no hole and are best eaten warm, straight from the fryer.
The outside fries to golden perfection while the inside stays soft and slightly eggy. A coating of granulated sugar adds sweetness and a slight crunch.
Traditional versions contain no filling, but modern shops stuff them with custard, chocolate, or haupia. The best malasadas practically melt in your mouth, with the sugar crystals providing texture against the pillowy dough.
15. Dole Whip
This dairy-free pineapple soft serve has achieved cult status among Hawaii visitors. The bright yellow swirl tastes intensely of fresh pineapple while maintaining a creamy, smooth texture despite containing no milk.
Originally created for Disneyland, Dole Whip found its true home at Hawaii’s Dole Plantation. The frozen treat perfectly captures the essence of tropical pineapple in frozen form.
Some stands serve it in a cup, while others present it as a float with pineapple juice. Either way, the refreshing, tangy-sweet flavor provides the perfect ending to a day exploring the islands.
