Ever dreamed of whisking your taste buds away to the tropical shores of Hawaii without leaving your kitchen? Our collection of 18 Exotic Cooking Hawaiian Style Recipes is your ticket to a flavorful adventure. From succulent poke bowls to heavenly haupia pie, these dishes blend the islands’ vibrant flavors with easy-to-follow steps perfect for home cooks. Dive in and let’s bring a taste of paradise to your table!
Hawaiian Style Garlic Shrimp
Ever craved something that’s both easy to whip up and packed with flavor? Hawaiian Style Garlic Shrimp is your go-to. It’s a simple, savory dish that brings a taste of the islands right to your kitchen.
Ingredients
- 1 pound of large shrimp, peeled and deveined
- 5 cloves of garlic, minced
- A splash of olive oil
- 2 tbsp of butter
- A couple of dashes of paprika
- Salt, just enough to season
- 1/2 cup of flour
- 1/2 cup of chicken broth
- A squeeze of lemon juice
Instructions
- Start by patting the shrimp dry with paper towels. This helps the flour stick better.
- Lightly season the shrimp with salt and paprika, then dust them evenly with flour.
- Heat a splash of olive oil and the butter in a large skillet over medium heat until the butter melts.
- Add the minced garlic to the skillet, sautéing for about 30 seconds until fragrant. Tip: Don’t let the garlic brown or it’ll turn bitter.
- Toss in the shrimp, cooking for about 2 minutes on each side until they’re pink and opaque.
- Pour in the chicken broth and let it simmer for another 2 minutes to reduce slightly. Tip: This creates a light sauce that’s perfect for drizzling.
- Finish with a squeeze of lemon juice right before serving for that fresh, zesty kick. Tip: Fresh lemon makes all the difference here.
Buttery, garlicky, with just the right amount of zest, these shrimp are a dream. Serve them over a bed of rice to soak up all that delicious sauce, or alongside a crisp salad for a lighter meal.
Lomi Lomi Salmon
Alright, let’s dive into making Lomi Lomi Salmon, a refreshing dish that’s perfect for those warm summer days or when you’re craving something light yet flavorful.
Ingredients
- 1 lb fresh salmon, skin removed and diced into small pieces
- 2 medium tomatoes, diced
- 1 small sweet onion, finely chopped
- 2 green onions, thinly sliced
- A splash of soy sauce
- A couple of ice cubes
- 1 tsp sea salt
Instructions
- In a large bowl, combine the diced salmon, tomatoes, sweet onion, and green onions.
- Gently mix the ingredients with your hands, being careful not to mash the tomatoes. Tip: This is where the dish gets its name—’lomi’ means to massage in Hawaiian.
- Add a splash of soy sauce and the sea salt to the bowl, then mix again lightly to combine.
- Drop in a couple of ice cubes to keep everything chilled and fresh while you mix. Tip: The ice also helps to slightly firm up the salmon, giving it a perfect texture.
- Let the mixture sit in the fridge for about 30 minutes to allow the flavors to meld together. Tip: Don’t skip this step; it’s crucial for the salmon to absorb all the tasty flavors.
- Before serving, give it one final gentle mix and remove any unmelted ice cubes.
With its vibrant colors and refreshing taste, Lomi Lomi Salmon is a dish that’s as pleasing to the eye as it is to the palate. Serve it over a bed of crisp lettuce or alongside some steamed rice for a complete meal that screams summer.
Hawaiian Poke Bowl
Hawaiian poke bowls are your ticket to a tropical flavor vacation without leaving your kitchen. Imagine fresh, vibrant bites of sushi-grade fish mingling with creamy avocado and crunchy veggies over a bed of warm rice—it’s as good as it sounds.
Ingredients
- 1 cup sushi rice, rinsed
- 1 1/4 cups water
- 1/2 lb sushi-grade ahi tuna, cubed
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tsp grated ginger
- 1/2 avocado, sliced
- 1/4 cup cucumber, diced
- 1 tbsp green onions, chopped
- 1 tsp sesame seeds
- A splash of lime juice
Instructions
- Rinse the sushi rice under cold water until the water runs clear, then drain.
- Combine the rice and water in a pot, bring to a boil, then cover and simmer on low for 20 minutes. Tip: Don’t peek! Letting the steam do its thing is key to perfect rice.
- While the rice cooks, mix the ahi tuna with soy sauce, sesame oil, and grated ginger in a bowl. Let it marinate in the fridge for 10 minutes. Tip: This is when the magic happens—the fish soaks up all those yummy flavors.
- Fluff the cooked rice with a fork and divide it between two bowls.
- Top the rice with the marinated tuna, avocado slices, diced cucumber, and a sprinkle of green onions and sesame seeds.
- Finish with a splash of lime juice for that extra zing. Tip: The lime not only adds flavor but also keeps the avocado looking fresh.
Kick back and enjoy the contrast of textures—from the silky tuna to the crisp cucumber—and the harmony of flavors that’ll make you feel like you’re dining oceanside. For a fun twist, serve with a side of crispy seaweed snacks for scooping up every last bite.
Kalua Pork
Ever had one of those days where you just crave something smoky, tender, and downright comforting? Kalua pork is your answer—a Hawaiian classic that’s all about slow-cooked goodness with minimal fuss.
Ingredients
- a 5-pound pork shoulder (because bigger is better for shredding)
- a couple of tablespoons of Hawaiian sea salt (it’s all about that authentic flavor)
- a splash of liquid smoke (for that deep, smoky taste without the pit)
- a few banana leaves (optional, but they add a nice earthy aroma)
Instructions
- Preheat your oven to 325°F—low and slow is the way to go.
- Rub the pork shoulder all over with the Hawaiian sea salt. Don’t be shy; it needs to be well seasoned.
- Drizzle the liquid smoke over the pork, making sure it’s evenly coated. This is your flavor secret weapon.
- If you’re using banana leaves, lay them out in your roasting pan first, then place the pork on top. They’ll keep the meat moist and add a subtle flavor.
- Cover the pan tightly with foil to lock in all the moisture. This is crucial for that fall-apart texture.
- Roast for about 5 hours. You’ll know it’s done when the meat pulls apart easily with a fork.
- Let it rest for 20 minutes before shredding. This lets the juices redistribute, so every bite is juicy.
- Shred the pork with two forks, mixing in any juices from the pan for extra flavor.
Best enjoyed piled high on a plate with some steamed rice and a side of mac salad. The pork is incredibly tender with a smoky, salty flavor that’s hard to resist. Try it in tacos or sliders for a fun twist!
Hawaiian Style Chicken Long Rice
Hawaiian Style Chicken Long Rice is the kind of dish that transports you straight to the islands with its comforting flavors and easy-going vibe. You’re going to love how simple it is to whip up this hearty, noodle-filled meal that’s perfect for any day of the week.
Ingredients
- 2 boneless, skinless chicken breasts
- 4 cups of chicken broth
- a splash of soy sauce
- a couple of garlic cloves, minced
- 1 inch of ginger, sliced
- 8 oz of bean thread noodles
- a handful of green onions, chopped
- a drizzle of sesame oil
Instructions
- In a large pot, bring the chicken broth to a boil over medium-high heat.
- Add the chicken breasts, soy sauce, garlic, and ginger to the pot. Reduce the heat to low and let it simmer for 20 minutes, or until the chicken is cooked through.
- Remove the chicken from the pot and shred it into bite-sized pieces using two forks. Tip: Let the chicken cool slightly to make shredding easier.
- While the chicken is cooling, add the bean thread noodles to the pot. Let them cook for about 5 minutes, or until they’re soft and translucent.
- Return the shredded chicken to the pot and stir everything together. Tip: If the noodles seem too sticky, add a little more chicken broth to loosen them up.
- Finish by stirring in the green onions and a drizzle of sesame oil. Tip: Toasting the sesame oil lightly before adding it can really enhance its flavor.
Zesty and satisfying, this dish has a lovely balance of savory and slightly sweet flavors, with the noodles offering a uniquely slippery texture that’s downright addictive. Serve it up in big bowls with extra green onions on top for a pop of color and freshness.
Poi
First off, let’s talk about poi, a traditional Hawaiian staple that’s as versatile as it is delicious. You’ll love its unique texture and how it pairs with just about anything.
Ingredients
- 2 pounds of taro root
- A splash of water, just enough to get the right consistency
- A pinch of salt, because everything needs a little seasoning
Instructions
- Start by peeling the taro root carefully—it’s a bit slippery, so take your time.
- Cut the taro into chunks about 2 inches thick for even cooking.
- Boil the taro in a pot of water until it’s fork-tender, which should take about 20 minutes. Tip: Don’t overcook, or it’ll get too mushy.
- Drain the taro and let it cool just enough so you can handle it without burning your fingers.
- Mash the taro with a potato masher or fork, adding a splash of water as you go to reach your desired consistency. Tip: For smoother poi, keep mashing; for chunkier, stop earlier.
- Season with a pinch of salt and give it one final stir. Tip: Taste as you go to adjust the seasoning just right.
What you end up with is a subtly sweet, slightly sticky dish that’s perfect alongside grilled meats or as a base for a tropical fruit bowl. Its creamy texture makes it a hit at any meal.
Hawaiian Sweet Bread
Baking Hawaiian sweet bread is like bringing a slice of paradise into your kitchen. You’ll love its soft, fluffy texture and slightly sweet flavor that’s perfect for sandwiches or just slathered with butter.
Ingredients
- 4 cups of all-purpose flour
- 1/2 cup of sugar
- 1/2 cup of milk, warmed to about 110°F
- 1/2 cup of pineapple juice, warmed to about 110°F
- 1/2 cup of unsalted butter, melted
- 2 eggs
- 1 tbsp of active dry yeast
- 1 tsp of salt
- A splash of vanilla extract
Instructions
- In a large bowl, mix the warm milk, pineapple juice, and sugar. Sprinkle the yeast on top and let it sit for about 5 minutes until it’s frothy.
- Add the melted butter, eggs, and vanilla extract to the yeast mixture. Stir until everything is well combined.
- Gradually add the flour and salt to the wet ingredients, mixing until a dough forms. Tip: If the dough feels too sticky, add a little more flour, but don’t overdo it.
- Knead the dough on a lightly floured surface for about 10 minutes until it’s smooth and elastic.
- Place the dough in a greased bowl, cover it with a damp towel, and let it rise in a warm place for about 1 hour or until it doubles in size.
- Punch down the dough and divide it into two equal parts. Shape each part into a loaf and place them in greased loaf pans. Tip: For a shiny top, brush the loaves with a little melted butter before baking.
- Cover the loaves and let them rise again for about 30 minutes until they’re puffy.
- Preheat your oven to 350°F and bake the loaves for 25-30 minutes until they’re golden brown and sound hollow when tapped. Tip: To prevent overbrowning, loosely cover the loaves with aluminum foil halfway through baking.
Out of the oven, this bread has a golden crust and a tender, moist crumb. Try toasting a slice and topping it with coconut butter for an extra tropical twist.
Haupia
Back in the day, you might have stumbled upon haupia at a Hawaiian luau, but now you can whip up this creamy coconut dessert right in your kitchen. It’s like a tropical vacation in every bite, minus the flight.
Ingredients
- 2 cups of coconut milk (the good, creamy kind)
- 1 cup of water
- 1/2 cup of sugar (because sweet is the name of the game)
- 1/2 cup of cornstarch (this is what gives it that perfect jiggle)
- A pinch of salt (just to balance things out)
Instructions
- Grab a medium saucepan and whisk together the coconut milk, water, sugar, cornstarch, and salt until there are no lumps. Tip: A little patience here means no lumps later.
- Turn the heat to medium and keep whisking. You’re looking for the mixture to thicken up, which should take about 5-7 minutes. Tip: If it starts to stick, lower the heat a smidge.
- Once it’s thick like pudding, pour it into a square baking dish. Smooth the top with a spatula for that Instagram-worthy finish.
- Let it cool at room temperature for about 30 minutes, then pop it in the fridge for at least 2 hours to set. Tip: Cover it with plastic wrap to avoid fridge smells.
- When it’s firm, cut it into squares or get fancy with cookie cutters for fun shapes.
Dig into the silky, coconutty goodness of haupia, and maybe even layer it with fresh fruit or a drizzle of chocolate for an extra treat. It’s the kind of dessert that’ll have you dreaming of beachside luaus, no passport required.
Hawaiian Style Macaroni Salad
Got a craving for something creamy, comforting, and a little bit tropical? Hawaiian style macaroni salad is your go-to. It’s the perfect side dish for any barbecue or a hearty meal on its own.
Ingredients
- 2 cups of elbow macaroni
- A cup of mayonnaise, plus a splash more if you like it extra creamy
- A couple of tablespoons of apple cider vinegar for that tangy kick
- A teaspoon of sugar to balance the flavors
- Half a cup of grated carrot for a bit of color and crunch
- A quarter cup of milk to loosen the dressing
- Salt and pepper, just enough to season
Instructions
- Boil the macaroni in salted water until it’s just past al dente, about 12 minutes. Tip: You want it soft so it soaks up the dressing.
- Drain the macaroni and rinse under cold water to stop the cooking. This also removes excess starch.
- In a large bowl, whisk together the mayonnaise, vinegar, sugar, and milk until smooth. Tip: Adjust the vinegar and sugar to hit that sweet-spot flavor.
- Toss the cooled macaroni and grated carrot into the dressing. Mix well. Tip: Let it sit for 10 minutes before serving to let the flavors meld.
- Season with salt and pepper, give it one final stir, and it’s ready to go.
Lusciously creamy with a slight tang, this macaroni salad is a crowd-pleaser. Serve it alongside grilled meats or scoop it onto a plate with some poke for a true Hawaiian feast.
Laulau
Oh, you’re in for a treat with this Laulau recipe—it’s a Hawaiian classic that wraps tender pork and fish in luau leaves, then steams to perfection. It’s like a little bundle of joy that’s both simple and deeply flavorful.
Ingredients
- A couple of pounds of pork butt, cut into chunks
- A pound of butterfish or cod, cut into pieces
- A bunch of luau leaves (taro leaves), about 20, stems removed
- A splash of water for steaming
- A tablespoon of Hawaiian salt (or sea salt)
Instructions
- Start by laying out a luau leaf flat on your work surface. If the leaves are small, overlap a couple to make a larger wrapper.
- Place a chunk of pork and a piece of fish in the center of the leaf. Sprinkle a pinch of Hawaiian salt over the meat.
- Fold the leaf over the filling, tucking in the sides as you go, to create a neat package. Secure with kitchen string if needed.
- Repeat with the remaining leaves and filling until all the Laulau are assembled.
- Place a steamer basket in a large pot and add a splash of water—just enough to steam without touching the basket.
- Arrange the Laulau in the steamer, making sure they’re not too crowded. Cover with a lid.
- Steam over medium heat for about 3 to 4 hours. Check occasionally to ensure there’s still water in the pot.
- Once done, carefully remove the Laulau from the steamer. Let them cool for a few minutes before serving.
Ready to dig in? The Laulau should be incredibly tender, with the pork and fish melting together inside the soft, steamed leaves. Serve it with a side of rice and a sprinkle of extra salt for a truly authentic experience.
Hawaiian Style Beef Stew
Oh, you’re going to love this Hawaiian Style Beef Stew—it’s like a warm hug from the islands, perfect for those days when you crave something hearty yet tropical.
Ingredients
- 2 lbs beef chuck, cut into 1-inch cubes
- A couple of tablespoons of vegetable oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- A splash of soy sauce
- 1 tablespoon of brown sugar
- 4 cups of beef broth
- 2 large carrots, sliced
- 2 potatoes, cubed
- 1 can (14 oz) diced tomatoes
- 1 teaspoon of ginger, grated
- Salt and pepper, just enough to season
Instructions
- Heat the vegetable oil in a large pot over medium-high heat. Tip: Make sure the pot is big enough to hold all the ingredients comfortably.
- Add the beef cubes and brown them on all sides, about 5 minutes. Don’t rush this step—browning adds tons of flavor.
- Toss in the onion and garlic, sautéing until they’re soft and fragrant, about 3 minutes.
- Stir in the soy sauce and brown sugar, letting the sugar melt and coat the beef nicely.
- Pour in the beef broth, scraping the bottom of the pot to lift any tasty bits stuck there. Tip: This is called deglazing, and it’s a game-changer for flavor.
- Add the carrots, potatoes, diced tomatoes, and ginger. Bring everything to a boil, then lower the heat to a simmer.
- Cover the pot and let it simmer for about 1.5 hours, or until the beef is fork-tender. Tip: Check occasionally to make sure there’s enough liquid; add a bit more broth if needed.
- Season with salt and pepper right before serving. Now, isn’t that easy?
Now, this stew is all about the tender beef and the sweet-savory broth that’s packed with island vibes. Serve it over a bed of rice to soak up all that goodness, or with a side of crusty bread for dipping. Either way, you’re in for a treat.
Squid Luau
Wondering what to make for dinner that’s a little out of the ordinary? Squid Luau is a Hawaiian classic that’s as fun to say as it is to eat, combining tender squid with creamy coconut milk and taro leaves for a dish that’s uniquely delicious.
Ingredients
- 1 pound of squid, cleaned and cut into rings
- A couple of cups of taro leaves, chopped (if you can’t find taro, spinach works in a pinch)
- 1 can (13.5 oz) of coconut milk
- A splash of water (about 1/4 cup)
- 1 tablespoon of ginger, grated
- 2 cloves of garlic, minced
- A pinch of salt to start (you can always add more later)
Instructions
- In a large pot, sauté the garlic and ginger over medium heat for about a minute, just until they’re fragrant.
- Add the squid rings to the pot and cook for 2 minutes, stirring occasionally. They’ll start to turn opaque.
- Toss in the chopped taro leaves, coconut milk, and that splash of water. Stir everything together.
- Bring the mixture to a simmer, then lower the heat to medium-low. Let it cook for about 20 minutes, stirring now and then. The taro leaves should be tender, and the squid perfectly cooked.
- Tip: If the sauce seems too thick, add a little more water. Too thin? Let it simmer a bit longer.
- Give it a taste and add more salt if needed. Remember, you can always add, but you can’t take away!
- Tip: For an extra layer of flavor, a squeeze of lime juice at the end brightens everything up.
- Serve hot over a bed of rice, and enjoy the creamy, savory goodness.
Comforting and rich, Squid Luau is a dish that brings a taste of the islands to your table. The squid stays tender, and the coconut milk makes the sauce luxuriously smooth. Try serving it with a side of fresh pineapple for a sweet contrast.
Hawaiian Style Fried Rice
Wondering what to do with that leftover rice sitting in your fridge? Hawaiian style fried rice is your answer—it’s a vibrant, flavorful dish that turns last night’s rice into today’s treasure.
Ingredients
- 2 cups of leftover white rice, cold
- A couple of eggs, beaten
- 1 cup of diced Spam or ham
- A splash of soy sauce
- 1/2 cup of frozen peas and carrots, thawed
- 2 green onions, chopped
- A drizzle of sesame oil
- 1 tbsp of vegetable oil
Instructions
- Heat the vegetable oil in a large skillet or wok over medium-high heat until it shimmers.
- Add the beaten eggs, scrambling them quickly until just set, then remove them from the skillet and set aside.
- In the same skillet, add the diced Spam or ham, frying until it’s lightly browned around the edges.
- Toss in the peas and carrots, stirring for about a minute until they’re heated through.
- Add the cold rice, breaking up any clumps with the back of your spoon—this ensures every grain gets crispy.
- Pour in the soy sauce and stir everything together, letting the rice fry for a couple of minutes to soak up all the flavors.
- Mix the scrambled eggs back into the rice, along with the green onions, stirring to combine.
- Finish with a drizzle of sesame oil for that authentic Hawaiian touch, give it one final stir, and you’re done.
Ready to dig in? This fried rice is a perfect balance of savory and slightly sweet, with pops of color from the veggies. Serve it in a pineapple half for an extra fun presentation that’ll wow your friends.
Manapua
Unbelievably soft and slightly sweet, manapua is Hawaii’s take on the classic Chinese bao. You’ll love how these fluffy buns can be stuffed with everything from char siu pork to sweet red bean paste, making them perfect for any time of the day.
Ingredients
- 2 cups all-purpose flour
- 1/2 cup warm water (about 110°F)
- 1/4 cup sugar
- 1 tbsp active dry yeast
- a splash of vegetable oil
- a pinch of salt
- 1/2 cup your choice of filling (like char siu pork or red bean paste)
Instructions
- In a small bowl, mix the warm water, sugar, and yeast. Let it sit for about 5 minutes until it’s frothy.
- In a large bowl, combine the flour and salt. Make a well in the center and pour in the yeast mixture and vegetable oil.
- Stir everything together until a dough forms, then knead on a floured surface for about 10 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour or until doubled in size.
- Punch down the dough and divide it into 8 equal pieces. Roll each piece into a ball, then flatten into a disc.
- Place a tablespoon of your chosen filling in the center of each disc, then gather the edges and pinch to seal.
- Place each bun on a piece of parchment paper, cover, and let them rise for another 30 minutes.
- Steam the buns in a steamer over boiling water for 15 minutes. Make sure the water doesn’t touch the buns.
- Turn off the heat and let them sit for 5 minutes before opening the lid to prevent them from collapsing.
Craving something sweet or savory? These manapua buns are wonderfully versatile. The fluffy texture pairs perfectly with the rich filling, and they’re best enjoyed warm, straight out of the steamer. Try serving them with a side of soy sauce or a drizzle of honey for an extra flavor kick.
Hawaiian Style Spam Musubi
Kick back and imagine you’re on a sunny Hawaiian beach with this easy-to-make Hawaiian Style Spam Musubi. It’s the perfect blend of savory, sweet, and a little bit salty, all wrapped up in a handy package you can eat on the go.
Ingredients
- 1 can of Spam, sliced into 8 pieces
- 2 cups of sushi rice, cooked
- 1/4 cup of soy sauce
- 1/4 cup of sugar
- a splash of mirin
- a couple of sheets of nori, cut into strips
- a drizzle of sesame oil
Instructions
- Heat a pan over medium heat and add a drizzle of sesame oil.
- Fry the Spam slices until they’re golden brown on both sides, about 2-3 minutes per side.
- While the Spam is frying, mix the soy sauce, sugar, and mirin in a small bowl until the sugar dissolves.
- Pour the sauce over the fried Spam and let it simmer for a minute until it thickens slightly.
- Place a strip of nori on a clean surface and add a layer of sushi rice on top, about the size of the Spam slice.
- Place a slice of Spam on top of the rice, then wrap the nori around it, sealing the edges with a little water if needed.
- Repeat with the remaining ingredients.
- Let the musubi sit for a minute before cutting to let the nori adhere better.
Oh, the joy of biting into that perfectly balanced musubi! The crispy nori gives way to the tender rice and savory Spam, with just the right amount of sweetness from the glaze. Try serving it with a side of pickled ginger for an extra zing.
Pineapple Upside-Down Cake
Vintage yet vibrant, pineapple upside-down cake is that retro dessert you can’t help but love. It’s sweet, sticky, and packed with tropical flavor—perfect for when you’re craving something cozy yet a little fancy.
Ingredients
- 1/2 cup unsalted butter, melted (plus a bit more for greasing)
- 1 cup packed brown sugar (the dark kind gives a deeper flavor)
- 1 can pineapple slices in juice (keep the juice, you’ll need it)
- A handful of maraschino cherries (because what’s pineapple upside-down cake without ’em?)
- 1 1/2 cups all-purpose flour (spooned and leveled, please)
- 2 tsp baking powder (freshness matters, so check the date)
- A pinch of salt (just a tiny one)
- 1 cup granulated sugar
- 2 large eggs (room temp is best)
- 1 tsp vanilla extract (real stuff, not imitation)
- 1/2 cup whole milk (or whatever you have, but whole makes it richer)
Instructions
- Preheat your oven to 350°F. Grease a 9-inch round cake pan with a bit of butter.
- Pour the melted butter into the pan, then sprinkle the brown sugar evenly over it. Tip: Tilt the pan to spread the sugar if needed.
- Arrange the pineapple slices on top of the sugar. Pop a cherry in the center of each slice and fill the gaps with more cherries.
- In a bowl, whisk together the flour, baking powder, and salt. Set aside.
- In another bowl, beat the granulated sugar and eggs until fluffy. Mix in the vanilla and milk.
- Gently fold the dry ingredients into the wet until just combined. Overmixing is the enemy of a tender cake.
- Pour the batter over the pineapples, smoothing the top. Bake for 40-45 minutes, or until a toothpick comes out clean.
- Let the cake cool in the pan for 10 minutes, then flip it onto a serving plate. Tip: Do this while it’s still warm to prevent sticking.
You’ll love the caramelized pineapple topping against the soft, buttery cake. Serve it warm with a scoop of vanilla ice cream for that extra wow factor.
Hawaiian Style Ahi Poke
Unbelievably fresh and bursting with flavor, this Hawaiian Style Ahi Poke is your ticket to a tropical paradise right at home. It’s the perfect mix of savory, sweet, and a little spicy, all coming together in a dish that’s as easy to make as it is delicious.
Ingredients
- 1 lb fresh ahi tuna, cubed
- A splash of soy sauce
- A couple of tbsp sesame oil
- A handful of green onions, sliced
- A small spoonful of grated ginger
- A pinch of red pepper flakes
- A cup of sushi rice, cooked
- A sprinkle of sesame seeds
Instructions
- Start by cubing the ahi tuna into bite-sized pieces and place them in a large bowl.
- Add a splash of soy sauce and a couple of tbsp sesame oil to the bowl with the tuna. Tip: The soy sauce adds saltiness, while the sesame oil brings a nutty flavor.
- Toss in the sliced green onions and grated ginger, mixing gently to combine. Tip: Fresh ginger adds a zesty kick, so don’t skip it!
- Sprinkle a pinch of red pepper flakes over the mixture for a bit of heat. Adjust according to your spice preference.
- Let the poke marinate in the fridge for about 15 minutes. This allows the flavors to meld together beautifully.
- While the poke is marinating, prepare a cup of sushi rice according to package instructions. Tip: Sushi rice’s stickiness is perfect for holding the poke’s flavors.
- Once marinated, give the poke a final gentle mix and serve it over the sushi rice.
- Finish with a sprinkle of sesame seeds on top for a little crunch and visual appeal.
The texture of the ahi is melt-in-your-mouth tender, contrasting nicely with the crunchy sesame seeds. The flavors are a harmonious blend of umami, spice, and freshness, making it a standout dish. Try serving it in a bowl with some avocado slices on the side for an extra creamy texture.
Malasadas
Venture into the world of Portuguese-inspired sweets with malasadas, those irresistibly fluffy, sugar-coated doughnuts that are perfect for any time of the day. You’ll love how simple they are to make, yet how impressive they turn out every time.
Ingredients
- 2 cups of all-purpose flour
- 1/4 cup of granulated sugar
- 1 tsp of active dry yeast
- 1/2 cup of warm milk (about 110°F)
- 2 large eggs
- A splash of vanilla extract
- A pinch of salt
- 2 tbsp of unsalted butter, melted
- Oil for frying
- Extra sugar for coating
Instructions
- In a large bowl, mix the warm milk, yeast, and a teaspoon of sugar. Let it sit for about 5 minutes until it’s frothy.
- Add the remaining sugar, eggs, vanilla extract, and melted butter to the yeast mixture. Stir until well combined.
- Gradually add the flour and salt to the wet ingredients, mixing until a soft dough forms. Tip: If the dough feels too sticky, add a little more flour, but don’t overdo it.
- Cover the bowl with a clean towel and let the dough rise in a warm place for about 1 hour, or until it doubles in size.
- Heat oil in a deep fryer or large pot to 350°F. Tip: Use a candy thermometer to keep the temperature steady.
- Punch down the dough and roll it out on a floured surface to about 1/2 inch thickness. Cut into small circles or squares.
- Fry the dough pieces in batches, turning once, until they’re golden brown on both sides, about 2-3 minutes per side. Tip: Don’t overcrowd the pot to ensure even cooking.
- Remove the malasadas with a slotted spoon and drain on paper towels. While still warm, roll them in sugar.
Zesty and sweet, these malasadas are best enjoyed warm, with their crispy exterior giving way to a soft, pillowy center. Try serving them with a side of chocolate or caramel sauce for dipping, or simply enjoy them as is for a delightful treat.
Conclusion
Just like a journey to the tropical paradise of Hawaii, these 18 exotic recipes bring the Aloha spirit right into your kitchen. From savory to sweet, each dish is a celebration of flavors that’s sure to delight. We’d love to hear which recipes stole your heart—drop a comment below and don’t forget to share your culinary adventure with friends by pinning this article on Pinterest. Happy cooking!