24 Exotic Luau Recipes for a Tropical Feast

Craving a taste of the tropics without leaving your kitchen? You’re in luck! Our roundup of 24 Exotic Luau Recipes for a Tropical Feast brings the vibrant flavors of Hawaii right to your table. From succulent grilled meats to refreshing island-inspired cocktails, these dishes are perfect for spicing up your mealtime routine. Dive in and let these recipes transport you to a sunny beach paradise—no passport required!

Hawaiian Kalua Pork

Kick off your culinary adventure with this Hawaiian Kalua Pork—slow-cooked to perfection, infused with smoky flavors, and so tender it practically melts in your mouth.

Ingredients

• 5 lbs pork shoulder (bone-in for extra flavor, trust me)
• 1 tbsp Hawaiian sea salt (the real deal, or kosher salt in a pinch)
• 1 tbsp liquid smoke (hickory flavor is my go-to for that authentic taste)
• 2 tbsp olive oil (extra virgin, because why not?)
• 1 cup water (to keep things steamy and succulent)

Instructions

1. Preheat your oven to 325°F—low and slow is the name of the game here.
2. Rub the pork shoulder all over with Hawaiian sea salt and liquid smoke. Don’t be shy—get in there!
3. Heat olive oil in a large Dutch oven over medium-high heat. Sear the pork until it’s browned on all sides, about 3-4 minutes per side. This locks in the juices!
4. Pour water into the Dutch oven, cover with a tight-fitting lid, and transfer to the oven. Let it roast for 4-5 hours, or until the pork is fork-tender.
5. Remove from the oven and let it rest for 10 minutes before shredding. This keeps all those delicious juices inside.
6. Shred the pork with two forks, mixing it with the cooking liquid for extra moisture and flavor.

Fall in love with the smoky, salty, succulent goodness of this Kalua Pork. Serve it over steamed rice, in tacos, or straight up with a side of mac salad for the ultimate Hawaiian plate lunch vibe.

Lomi Lomi Salmon

Every bite of this Lomi Lomi Salmon is a burst of fresh, vibrant flavors that’ll transport you straight to Hawaii. Dice, mix, chill—it’s that simple to whip up this no-cook classic.

Ingredients

• 1 lb fresh salmon, skinless and diced into 1/2-inch pieces (trust me, the fresher the better)
• 2 large tomatoes, seeded and diced (I go for Roma tomatoes for their meatiness)
• 1/2 cup sweet Maui onion, finely diced (yellow onion works in a pinch)
• 2 tbsp green onions, thinly sliced (the more, the merrier for that pop of color)
• 1 tbsp sesame oil (toasted sesame oil adds a deeper flavor)
• 1 tsp Hawaiian sea salt (regular sea salt is fine, but Hawaiian salt brings authenticity)
• 1/2 tsp crushed red pepper flakes (adjust to spice preference)

Instructions

1. In a large bowl, combine the diced salmon, tomatoes, Maui onion, and green onions.
2. Drizzle the sesame oil over the mixture and gently toss to coat all ingredients evenly.
3. Sprinkle the Hawaiian sea salt and crushed red pepper flakes over the top, then mix lightly to distribute the seasoning.
4. Cover the bowl with plastic wrap and refrigerate for at least 1 hour to let the flavors meld (overnight is even better for maximum flavor).
5. Before serving, give the mixture a quick stir and taste, adjusting the seasoning if necessary.

This dish is all about the juicy, tender texture of the salmon paired with the crisp, fresh veggies. Serve it over a bed of steamed rice or with crispy taro chips for an extra crunch.

Poi

Whip up this Hawaiian staple in minutes—Poi is your new go-to for a smooth, tangy side that pairs with everything. Bold flavors, minimal effort.

Ingredients

• 2 pounds taro root (the fresher, the better—look for firm, unblemished skins)
• 1-2 cups water (filtered tastes cleaner, trust me)
• A pinch of sea salt (I’m all about that Maldon flake life)

Instructions

1. Peel the taro root carefully—its sap can irritate skin, so gloves are a smart move.
2. Chop into 1-inch chunks; uniformity ensures even cooking.
3. Steam the taro for 25 minutes at 212°F until a fork slides in effortlessly.
4. Transfer to a bowl and let cool for 5 minutes—patience prevents a mushy mess.
5. Mash with a potato masher, adding water gradually to reach your desired consistency (tip: start with 1/2 cup).
6. Season with sea salt, then mix for 1 minute to incorporate fully.
7. Cover and let ferment at room temperature for 1-3 days for traditional tang (tip: taste daily to monitor sourness).

Creamy yet slightly sticky, Poi’s unique texture is a love-it-or-hate-it deal. Serve chilled with fresh fruit for breakfast or alongside grilled fish for a tropical twist.

Hawaiian Chicken Long Rice

Unlock the flavors of Hawaii with this comforting bowl of Hawaiian Chicken Long Rice—silky noodles, tender chicken, and a savory broth that’s pure comfort in every bite.

Ingredients

• 1 lb boneless, skinless chicken thighs (I swear by thighs for extra juiciness!)
• 8 oz bean thread noodles (also called cellophane noodles—soak them for the perfect chew)
• 4 cups chicken broth (homemade or store-bought, but low-sodium is my pick)
• 1 tbsp sesame oil (toasted for that deep, nutty flavor)
• 3 cloves garlic, minced (fresh is best—no jarred stuff here)
• 1-inch piece ginger, sliced (peel it with a spoon for zero waste)
• 2 green onions, chopped (reserve the greens for a fresh finish)
• 1 tbsp soy sauce (I use tamari for a gluten-free twist)

Instructions

1. Soak the noodles: Place bean thread noodles in a bowl, cover with hot water, and let sit for 15 minutes until soft. Drain and set aside.
2. Cook the chicken: In a pot, bring chicken broth to a boil over high heat. Add chicken thighs, garlic, and ginger. Reduce heat to medium and simmer for 15 minutes until chicken is cooked through.
3. Shred the chicken: Remove chicken from the pot, let it cool slightly, then shred it with two forks. Tip: Save the broth—it’s gold for the next step!
4. Combine everything: Return shredded chicken to the pot. Add soaked noodles, sesame oil, and soy sauce. Simmer for 5 minutes until noodles absorb the flavors.
5. Finish with greens: Stir in chopped green onions and remove from heat. Tip: Let it sit for 5 minutes—the noodles will soak up even more broth.

The noodles turn translucent and slippery, while the broth stays light but packed with umami. Serve it in a deep bowl with a sprinkle of extra green onions and a dash of sriracha for heat.

Laulau

Absolutely nobody does comfort like Laulau—Hawaii’s answer to your soul food cravings. Wrap your taste buds around this bundle of joy, where pork and butterfish get cozy in taro leaves.

Ingredients

• 2 lbs pork butt, cubed (go for fatty pieces—trust me, it’s worth it)
• 1 lb butterfish, cut into chunks (skipjack tuna works in a pinch)
• 12 taro leaves, stems removed (handle with care—they’re delicate)
• 1 tbsp Hawaiian salt (this isn’t just salt—it’s the soul of the dish)
• Aluminum foil, for wrapping (heavy-duty is my MVP here)

Instructions

1. Prep your taro leaves by rinsing them under cold water and patting dry. Layer 4 leaves flat, overlapping slightly.
2. Season the pork and butterfish with Hawaiian salt, mixing well to coat every piece.
3. Pile a portion of the meat in the center of the leaves. Fold the leaves over the filling, tucking in the sides to seal. Wrap tightly in foil. Tip: Double-wrap to keep the steam in.
4. Steam the bundles in a large pot over boiling water for 3-4 hours. Tip: Check water levels hourly—nobody likes a dry pot.
5. Rest the Laulau for 10 minutes before unwrapping. Tip: The wait is brutal, but it lets the flavors meld.

Unwrap to reveal tender, melt-in-your-mouth pork and fish, hugged by silky taro leaves. Serve with a side of rice and a drizzle of soy sauce for that umami punch.

Haupia

Unlock the creamy, dreamy world of Haupia, Hawaii’s beloved coconut pudding that’s as easy to make as it is to devour. Perfect for those who crave a tropical escape in every bite.

Ingredients

• 2 cups coconut milk (full-fat for that rich, velvety texture)
• 1 cup water (filtered, because your Haupia deserves the best)
• 1/2 cup sugar (I like mine just sweet enough to balance the coconut)
• 1/2 cup cornstarch (the magic thickener that sets it all up)
• A pinch of salt (trust me, it elevates the flavors)

Instructions

1. In a medium saucepan, whisk together the coconut milk and water over medium heat until just warm.
2. Add the sugar and salt, stirring constantly until fully dissolved—no grains left behind!
3. In a separate bowl, mix the cornstarch with a small amount of water to create a smooth slurry. This prevents lumps, a game-changer for silky Haupia.
4. Slowly pour the cornstarch slurry into the saucepan, whisking continuously to avoid any clumps.
5. Keep stirring over medium heat until the mixture thickens to a pudding-like consistency, about 5-7 minutes. Patience is key here.
6. Once thickened, remove from heat and pour into your desired mold. Let it cool at room temperature for 30 minutes before refrigerating for at least 2 hours to set.

Whisk your way to a dessert that’s effortlessly elegant. The Haupia sets into a firm yet melt-in-your-mouth texture, with a pure coconut flavor that’s both refreshing and indulgent. Serve it chilled, cut into squares, or layer it in a parfait for a visually stunning treat.

Squid Luau

Venture into the heart of Hawaiian cuisine with this Squid Luau—a creamy, dreamy dish that’s as bold in flavor as it is in tradition. Whip up this tropical comfort food and let the taro leaves and coconut milk transport you straight to the islands.

Ingredients

• 2 lbs squid, cleaned and cut into rings (fresh is best, but frozen works in a pinch)
• 4 cups taro leaves, chopped (no stems—they’re too tough)
• 1 can (13.5 oz) coconut milk (go for full-fat for that lush texture)
• 1 tbsp ginger, grated (fresh ginger packs a punch)
• 1 tsp Hawaiian salt (or sea salt if that’s what you’ve got)
• 1 cup water (filtered tastes cleaner here)

Instructions

1. Rinse the squid under cold water and pat dry with paper towels to ensure no extra moisture.
2. In a large pot, combine taro leaves, coconut milk, ginger, salt, and water. Bring to a boil over medium-high heat.
3. Reduce heat to low, cover, and simmer for 30 minutes until the taro leaves are tender. Stir occasionally to prevent sticking.
4. Add the squid to the pot, stirring gently to mix. Cover and cook for another 5 minutes—just until the squid turns opaque. Overcooking makes it rubbery.
5. Taste and adjust salt if needed. Serve hot over steamed rice or with a side of poi for authenticity.

Kick back and savor the creamy coconut broth hugging each tender bite of squid. The taro leaves melt into the dish, offering a subtle earthiness that’s downright addictive. Serve it in a hollowed-out pineapple for that Instagram-worthy touch.

Hawaiian Macaroni Salad

Forget everything you know about macaroni salad—this Hawaiian version is a creamy, tangy game-changer that’ll have you hooked at first bite.

Ingredients

• 2 cups elbow macaroni (the classic choice for that perfect bite)
• 1 cup mayonnaise (go for the full-fat version here, trust me)
• 1/4 cup apple cider vinegar (for that signature tang)
• 1 tbsp sugar (just a touch to balance the flavors)
• 1/2 cup whole milk (makes the dressing luxuriously creamy)
• 1/2 cup shredded carrot (adds a sweet crunch)
• 1/2 cup finely diced onion (white or yellow for a mild kick)
• Salt and pepper to taste (I’m generous with the pepper for extra zing)

Instructions

1. Boil 4 quarts of water in a large pot—salt it like the sea for flavor.
2. Add 2 cups elbow macaroni to the boiling water and cook for 8 minutes, stirring occasionally to prevent sticking.
3. Drain the macaroni in a colander and rinse under cold water to stop the cooking process—this keeps it al dente.
4. In a large bowl, whisk together 1 cup mayonnaise, 1/4 cup apple cider vinegar, 1 tbsp sugar, and 1/2 cup whole milk until smooth.
5. Fold in the cooled macaroni, 1/2 cup shredded carrot, and 1/2 cup finely diced onion until everything is well coated.
6. Season with salt and pepper to taste, then cover and refrigerate for at least 1 hour to let the flavors meld.

Zesty, creamy, and with just the right amount of crunch, this salad is a tropical escape in every forkful. Serve it alongside grilled meats or as a bold standalone dish at your next BBQ.

Poke Bowl

Viral on every foodie’s feed, poke bowls are the ultimate customizable meal—fresh, fast, and packed with flavor. Dive into this Hawaiian classic with a twist that’s all you.

Ingredients

• 1 cup sushi rice (stick with short-grain for that perfect stickiness)
• 1.5 cups water (filtered makes a difference, trust me)
• 1 tbsp rice vinegar (the secret to glossy, flavorful rice)
• 1 tsp sugar (balances the vinegar’s tang)
• 1/2 tsp salt (I like sea salt for a cleaner taste)
• 8 oz fresh ahi tuna (sashimi-grade is non-negotiable)
• 2 tbsp soy sauce (low-sodium lets the tuna shine)
• 1 tbsp sesame oil (toasted for that nutty depth)
• 1 tsp grated ginger (freshly grated beats bottled any day)
• 1/2 avocado, sliced (ripe but firm holds up better)
• 1/4 cup edamame (shelled for ease)
• 1 tbsp sesame seeds (black and white mix for a pop)
• 1 green onion, thinly sliced (for a sharp, fresh finish)

Instructions

1. Rinse the sushi rice under cold water until the water runs clear—this removes excess starch.
2. Combine rice and water in a pot, bring to a boil, then cover and simmer on low for 20 minutes. Tip: Don’t peek! Steam is key.
3. Mix rice vinegar, sugar, and salt in a small bowl until dissolved. Fold into the cooked rice and let it cool to room temp. Tip: Fan the rice for a glossy finish.
4. Cube the ahi tuna into 1/2-inch pieces—uniform size ensures even flavor.
5. Whisk soy sauce, sesame oil, and ginger in a bowl. Gently toss with the tuna. Tip: Marinate for 10 minutes max to keep the texture perfect.
6. Layer rice in a bowl, top with marinated tuna, avocado slices, edamame, sesame seeds, and green onions.

Bold flavors and textures make every bite a surprise—creamy avocado against the firm tuna, the crunch of sesame seeds. Serve with extra soy sauce on the side for those who dare.

Huli Huli Chicken

Just when you thought chicken couldn’t get any better, here comes Huli Huli Chicken—juicy, flavor-packed, and grilled to perfection. This Hawaiian classic is your next BBQ superstar, no passport needed.

Ingredients

• 4 lbs chicken thighs (skin-on for that crispy goodness)
• 1 cup pineapple juice (the secret to tenderness)
• 1/2 cup soy sauce (I go for low-sodium to control the salt)
• 1/2 cup brown sugar (packed, because we’re not skimping on sweetness)
• 1/4 cup ketchup (yes, ketchup—trust me)
• 3 cloves garlic (minced, more if you’re a garlic fiend like me)
• 1 tbsp ginger (freshly grated, it makes all the difference)
• 1 tbsp sesame oil (toasted, for that nutty aroma)

Instructions

1. Whisk together pineapple juice, soy sauce, brown sugar, ketchup, garlic, ginger, and sesame oil in a bowl. This is your marinade—taste it, adjust if needed, but it’s pretty perfect.
2. Place chicken thighs in a large zip-top bag or bowl. Pour marinade over, ensuring each piece is well-coated. Marinate for at least 4 hours, overnight is golden.
3. Preheat grill to medium-high heat (about 375°F). Oil the grates to prevent sticking—nobody likes torn chicken skin.
4. Grill chicken for 6-7 minutes per side. Baste frequently with leftover marinade for the first 10 minutes, then discard any remaining to avoid cross-contamination.
5. Check for doneness—internal temp should hit 165°F. Let rest for 5 minutes; this keeps the juices from running out when you slice.

Bonus: The caramelized edges? Chef’s kiss. Serve over rice with extra grilled pineapple for a tropical twist, or chop it up for killer tacos. Big flavors, minimal effort—this is weeknight magic.

Manapua

Steal the spotlight with Manapua, Hawaii’s answer to fluffy, sweet-savory bliss. These steamed buns? Absolute game-changers.

Ingredients

• 2 cups all-purpose flour (trust me, it’s the perfect base)
• 1/2 cup sugar (for that just-right sweetness)
• 1 tbsp active dry yeast (the magic maker)
• 1/2 cup warm water (110°F, no guessing—use a thermometer)
• 1/4 cup vegetable oil (go for the good stuff)
• 1/2 tsp salt (balances the sweetness)
• 1 cup char siu pork, diced (homemade or store-bought, no judgment)

Instructions

1. In a bowl, mix warm water, sugar, and yeast. Let it sit for 5 minutes until frothy. Tip: This is your yeast waking up—don’t rush it.
2. Add flour, oil, and salt to the yeast mixture. Knead for 10 minutes until smooth. Tip: The dough should feel like a soft earlobe—weird but true.
3. Cover the dough and let it rise in a warm place for 1 hour, or until doubled in size. Tip: No warm spot? Microwave a cup of water for 2 minutes, then place the dough inside with the door closed.
4. Punch down the dough and divide into 12 pieces. Roll each into a ball, then flatten into a disc.
5. Place a spoonful of char siu pork in the center of each disc. Pinch the edges to seal.
6. Arrange buns on parchment-lined steamer baskets, leaving space to expand. Let them rest for 30 minutes.
7. Steam over boiling water for 15 minutes. Tip: Keep the lid on tight—no peeking, or they’ll deflate.

Here’s the deal: These buns are pillowy soft with a juicy, flavorful center. Serve them fresh out the steamer with a side of spicy mustard for an extra kick.

Hawaiian Sweet Bread

Craving something sweet, soft, and slightly tropical? This Hawaiian Sweet Bread recipe is your ticket to fluffy, buttery bliss—no plane ticket required.

Ingredients

• 1 cup whole milk, warmed to 110°F (think baby bottle warm)
• 1/2 cup granulated sugar, because we’re here for the sweetness
• 1/4 cup unsalted butter, melted (I always go for the good stuff)
• 2 large eggs, room temp for happier mixing
• 1 tsp vanilla extract, the real deal only
• 4 cups all-purpose flour, spooned and leveled for accuracy
• 1 tbsp active dry yeast, the magic maker
• 1/2 tsp salt, to balance the sweet

Instructions

1. In a large bowl, whisk together warm milk, sugar, and yeast. Let it sit for 5 minutes until frothy—this is your yeast saying hello.
2. Add melted butter, eggs, and vanilla to the bowl. Mix until just combined. Tip: A stand mixer with a paddle attachment makes this a breeze.
3. Gradually add flour and salt, switching to a dough hook if using a mixer. Knead for 5 minutes until smooth. Tip: The dough should be tacky but not sticky—adjust flour as needed.
4. Place dough in a greased bowl, cover with a damp towel, and let rise in a warm spot for 1 hour or until doubled in size. Tip: No warm spot? Preheat your oven to 150°F, turn it off, and let the dough rise inside.
5. Punch down dough and divide into two equal parts. Shape into rounds and place in greased 9-inch pans. Cover and let rise for another 30 minutes.
6. Preheat oven to 350°F. Bake bread for 25-30 minutes until golden brown and sounds hollow when tapped. Cool in pans for 10 minutes, then transfer to a wire rack.

Zesty with a hint of tropical sweetness, this bread is perfect toasted with a smear of butter or as the star of your next French toast adventure. The texture? Imagine a cloud and a pillow had a baby—that’s this bread.

Ahi Poke

Zesty and fresh, this Ahi Poke is your ticket to a tropical escape. Dice, mix, devour—it’s that simple.

Ingredients

• 1 lb fresh ahi tuna, cubed (sushi-grade is a must for that melt-in-your-mouth texture)
• 1/4 cup soy sauce (I go for low-sodium to control the saltiness)
• 1 tbsp sesame oil (toasted kind brings out the nutty flavor)
• 1 tsp crushed red pepper flakes (adjust if you’re not into heat)
• 1/2 cup green onions, thinly sliced (the more, the merrier for me)
• 1 tbsp sesame seeds (because crunch is everything)
• 1 avocado, diced (adds creaminess that’s just *chef’s kiss*)

Instructions

1. Cube the ahi tuna into 1/2-inch pieces for the perfect bite-size.
2. Whisk together soy sauce, sesame oil, and red pepper flakes in a bowl—this is your flavor base.
3. Gently fold in the tuna and green onions until evenly coated. Tip: Overmixing can break down the tuna, so be gentle.
4. Let it marinate in the fridge for 15 minutes—this step is crucial for the flavors to meld.
5. Add avocado and sesame seeds right before serving to keep everything fresh and crunchy. Tip: Squeeze a little lime over the avocado to prevent browning.
6. Serve chilled over a bowl of steamed rice or with crispy wonton chips for that extra crunch. Tip: For a pop of color, garnish with extra green onions or sesame seeds.

Silky tuna meets creamy avocado in this poke bowl that’s bursting with umami and a hint of spice. Serve it up in a coconut shell for that Instagram-worthy tropical vibe.

Kalua Turkey

Packed with flavor and effortlessly tender, this Kalua Turkey is your ticket to a Hawaiian feast without the pit. Smoke, salt, and a slow roast transform your bird into a showstopper.

Ingredients

• 1 whole turkey (12-14 lbs) – go for organic if you can, it makes a difference.
• 1/4 cup Hawaiian sea salt – the real deal for authentic flavor.
• 2 tbsp liquid smoke – mesquite is my favorite for that deep, smoky vibe.
• 4 banana leaves – these are key for moisture and a subtle sweetness.
• 1 cup water – to keep everything steamy and succulent.

Instructions

1. Preheat your oven to 325°F – low and slow is the name of the game.
2. Rinse the turkey inside and out, then pat dry with paper towels – dryness is crucial for the salt to stick.
3. Rub the turkey all over with Hawaiian sea salt, getting into every nook and cranny.
4. Drizzle liquid smoke over the turkey, using your hands to spread it evenly.
5. Line a roasting pan with banana leaves, leaving enough hanging over the sides to cover the turkey.
6. Place the turkey on the leaves, pour water into the pan, and wrap the leaves over the turkey, tucking them under to seal.
7. Cover the pan tightly with foil – no steam escapes means no dryness.
8. Roast for 4-5 hours, depending on size, until the internal temp hits 165°F at the thigh.
9. Let it rest for 30 minutes before unwrapping – patience rewards you with juiciness.
10. Shred the meat with forks or chop for serving, discarding the bones and skin if you prefer.

Yielded to perfection, this turkey is smoky, salty, and falls apart with a fork. Serve it over rice with a side of mac salad for the ultimate island plate.

Hawaiian BBQ Ribs

Pineapple meets smoky BBQ in these Hawaiian BBQ Ribs that’ll have your taste buds dancing. Perfect for summer cookouts or when you’re craving a tropical twist on classic ribs.

Ingredients

• 2 lbs pork ribs (baby back ribs work best for tenderness)
• 1 cup pineapple juice (freshly squeezed adds a brighter flavor)
• 1/2 cup ketchup (I swear by organic for a richer taste)
• 1/4 cup soy sauce (low sodium to control the saltiness)
• 1/4 cup brown sugar (packed tight for that caramelized crust)
• 2 tbsp apple cider vinegar (adds a nice tang)
• 1 tbsp garlic powder (because everything’s better with garlic)
• 1 tbsp ginger powder (for a warm, spicy kick)
• 1/2 tsp liquid smoke (hickory flavor is my favorite here)

Instructions

1. Preheat your oven to 300°F. Slow and low is the key to fall-off-the-bone ribs.
2. While the oven heats, mix pineapple juice, ketchup, soy sauce, brown sugar, apple cider vinegar, garlic powder, ginger powder, and liquid smoke in a bowl. This is your BBQ sauce—taste and adjust if needed.
3. Place ribs on a baking sheet lined with foil for easy cleanup. Generously brush both sides with the BBQ sauce.
4. Cover ribs tightly with foil to keep the moisture in. Bake for 2.5 hours. Tip: Check halfway to ensure they’re not drying out.
5. Remove foil, increase oven temp to 400°F, and bake for another 15 minutes to caramelize the sauce. Watch closely to prevent burning.
6. Let ribs rest for 10 minutes before slicing. This keeps them juicy.

Velvety tender with a sticky-sweet glaze, these ribs are a crowd-pleaser. Serve them over a bed of coconut rice for an extra Hawaiian vibe.

Pineapple Coconut Cake

Absolutely no one can resist the tropical vibes of this Pineapple Coconut Cake—moist, fluffy, and packed with flavor that screams summer.

Ingredients

• 2 cups all-purpose flour (I swear by King Arthur for consistent results)
• 1 cup granulated sugar (because life’s too short for less sweetness)
• 1/2 cup unsalted butter, softened (room temp is key for that perfect creaminess)
• 3 large eggs (room temp eggs blend smoother, trust me)
• 1 cup crushed pineapple, drained (save the juice for a boozy glaze if you’re feeling fancy)
• 1/2 cup coconut milk (the full-fat version makes all the difference)
• 1 tsp vanilla extract (splurge on the good stuff)
• 1/2 cup shredded coconut (toasted for extra crunch)
• 1 tsp baking powder (aluminum-free, please)
• 1/2 tsp salt (balances the sweetness just right)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan. Line the bottom with parchment paper for easy removal.
2. In a large bowl, cream together the softened butter and sugar until light and fluffy, about 3 minutes. Tip: Scrape down the sides of the bowl halfway through to ensure even mixing.
3. Beat in the eggs one at a time, then stir in the vanilla extract. Tip: Adding eggs one by one prevents the batter from curdling.
4. Alternately add the flour mixture (flour, baking powder, salt) and coconut milk to the butter mixture, starting and ending with the flour. Mix until just combined. Tip: Overmixing leads to a tough cake, so fold gently.
5. Fold in the drained crushed pineapple and half of the shredded coconut until evenly distributed.
6. Pour the batter into the prepared pan and smooth the top. Sprinkle the remaining shredded coconut on top.
7. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Out of the oven, this cake is a dream—moist crumb, bursts of pineapple, and that toasted coconut crunch. Serve it with a dollop of whipped cream and a sprinkle of lime zest for a next-level dessert experience.

Hawaiian Shoyu Chicken

Dive into this sticky, savory Hawaiian Shoyu Chicken that’s a breeze to whip up. Perfect for weeknights or impressing your foodie friends.

Ingredients

• 2 lbs chicken thighs (bone-in, skin-on for maximum flavor)
• 1 cup soy sauce (I swear by Aloha Shoyu for authenticity)
• 1 cup brown sugar (packed, because we’re not shy about sweetness)
• 1 inch ginger, grated (fresh is key—no powder here)
• 3 garlic cloves, minced (more if you’re a garlic fiend like me)
• 1 tbsp sesame oil (toasted, for that nutty depth)
• 1 cup water (filtered, because we’re fancy)

Instructions

1. Marinate the chicken thighs in soy sauce, brown sugar, ginger, garlic, and sesame oil for at least 1 hour, or overnight for deeper flavor.
2. Transfer the marinated chicken and all the marinade into a large pot. Add 1 cup of water.
3. Bring to a boil over high heat, then reduce to a simmer. Cover and cook for 45 minutes, flipping the chicken halfway through.
4. Uncover and increase the heat to medium-high. Let the sauce reduce for 15 minutes, until it’s thick and glossy, basting the chicken frequently.
5. Remove from heat and let it rest for 5 minutes before serving. Tip: The sauce thickens more as it cools, so don’t panic if it seems runny at first.

Crave the tender, fall-off-the-bone chicken with its caramelized glaze? Serve it over steamed rice with a side of mac salad for the ultimate Hawaiian plate lunch experience.

Taro Bread

Let’s dive into making taro bread—a fluffy, slightly sweet loaf with a stunning purple hue that’s as fun to make as it is to eat.

Ingredients

• 2 cups all-purpose flour (I swear by King Arthur for consistent results)
• 1/2 cup mashed taro (steamed and cooled, the smoother the better)
• 1/4 cup sugar (a tad more if you like it sweeter)
• 1/2 cup warm milk (110°F, use a thermometer for accuracy)
• 1 large egg (room temp eggs blend easier, trust me)
• 2 tbsp unsalted butter (melted, but let it cool a bit)
• 1 tsp active dry yeast (check the expiry date to avoid flat bread)
• 1/2 tsp salt (balances the sweetness perfectly)

Instructions

1. In a small bowl, dissolve the yeast in warm milk with a pinch of sugar. Wait 5 minutes until frothy—this is your yeast waking up!
2. In a large bowl, whisk together flour, sugar, and salt. Make a well in the center.
3. Add the yeast mixture, mashed taro, egg, and melted butter into the well. Mix until a shaggy dough forms.
4. Knead on a floured surface for 10 minutes until smooth and elastic. Tip: If the dough sticks, add flour a tablespoon at a time.
5. Place dough in a greased bowl, cover with a damp cloth, and let rise in a warm spot for 1 hour or until doubled in size.
6. Punch down the dough, shape into a loaf, and place in a greased 9×5 inch loaf pan. Cover and let rise again for 30 minutes.
7. Preheat oven to 350°F. Bake the bread for 25-30 minutes until golden and sounds hollow when tapped. Tip: Tent with foil if browning too fast.
8. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Absolutely irresistible when warm, this taro bread boasts a tender crumb and a subtle, earthy sweetness. Slather with butter or toast it for a crunchy exterior that contrasts beautifully with the soft inside.

Hawaiian Fruit Salad

Vibing with tropical flavors? This Hawaiian Fruit Salad is your ticket to paradise—no plane needed. Fresh, vibrant, and ridiculously easy to throw together, it’s the ultimate summer side or sweet treat.

Ingredients

• 2 cups fresh pineapple chunks (go for the golden ones—they’re sweeter)
• 1 cup diced mango (ripe but firm, so it holds up)
• 1 cup sliced strawberries (hull them for no bitterness)
• 1/2 cup shredded coconut (toasted adds a crunch)
• 1 tbsp honey (local if you can—it’s a game-changer)
• 1 tbsp fresh lime juice (trust me, skip the bottled stuff)

Instructions

1. Grab a large mixing bowl—this is where the magic happens.
2. Toss in the pineapple, mango, and strawberries. Mix gently to avoid bruising the fruit.
3. Sprinkle the shredded coconut over the top. If you’re toasting it, do so in a dry pan over medium heat for 2-3 minutes until golden. Watch closely—it burns fast.
4. Drizzle honey and lime juice over the salad. Pro tip: Warm the honey slightly if it’s too thick to drizzle.
5. Fold everything together until evenly coated. Be gentle—those fruits are delicate.
6. Chill for 15 minutes before serving to let the flavors meld. No patience? Dig in right away—it’s still delicious.

Kick back and savor the creamy coconut against the juicy, tangy fruits. Serve it in a hollowed-out pineapple for that extra ‘wow’ factor at your next BBQ.

Coconut Shrimp

Now, let’s dive into making Coconut Shrimp that’ll have everyone double-tapping for the recipe. Crispy, juicy, and packed with tropical vibes, this dish is a game-changer for your next gathering.

Ingredients

• 1 lb large shrimp, peeled and deveined (leave the tails on for that fancy look)
• 1/2 cup all-purpose flour (I always sift mine to avoid lumps)
• 2 eggs, beaten (room temp eggs blend smoother)
• 1 cup panko breadcrumbs (for that unbeatable crunch)
• 1 cup shredded sweetened coconut (trust me, the sweetened kind makes a difference)
• 1/2 tsp salt (I like to use sea salt for a cleaner taste)
• 1/4 tsp black pepper (freshly ground, if you can)
• Vegetable oil for frying (enough to fill your pan about 2 inches deep)

Instructions

1. Pat the shrimp dry with paper towels. This ensures the coating sticks better.
2. Set up your dredging station: one bowl with flour, one with beaten eggs, and one with a mix of panko, coconut, salt, and pepper.
3. Dip each shrimp first in flour, shaking off excess, then in egg, and finally in the panko-coconut mix, pressing lightly to adhere.
4. Heat oil in a deep skillet to 350°F. Use a thermometer for accuracy—it’s key for perfect frying.
5. Fry shrimp in batches for 2-3 minutes per side until golden brown. Don’t overcrowd the pan to keep the oil temperature steady.
6. Transfer to a wire rack over a baking sheet to drain. This keeps them crispy, unlike paper towels that can make them soggy.

Voilà! These Coconut Shrimp are a crispy-on-the-outside, tender-on-the-inside dream. Serve them with a spicy mango dipping sauce for a sweet and heat combo that’s downright addictive.

Hawaiian Fried Rice

Aloha to your new weeknight hero—Hawaiian Fried Rice. Packed with sweet pineapple, savory ham, and a hint of soy, it’s a tropical escape in every bite. No passport needed.

Ingredients

• 2 cups cooked jasmine rice (day-old works best for that perfect fry)
• 1 cup diced ham (I go for the thick-cut, smoky kind)
• 1 cup fresh pineapple chunks (trust me, fresh beats canned)
• 2 eggs (room temp blends smoother)
• 3 tbsp soy sauce (low sodium lets you control the salt)
• 2 tbsp extra virgin olive oil (my go-to for its fruity punch)
• 1/2 cup diced onion (yellow for sweetness)
• 2 cloves garlic (minced fine—no one wants a chunk)
• 1/2 cup frozen peas and carrots (quick thaw under hot water)
• 1 tbsp sesame oil (for that nutty finish)

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add onions and garlic, stir-frying for 2 minutes until translucent—no browning.
3. Push veggies to one side, crack eggs into the empty space, and scramble until just set, about 1 minute.
4. Toss in ham, pineapple, peas, and carrots, stir-frying for 3 minutes until ham gets crispy edges.
5. Fold in rice, breaking up clumps with the back of your spoon—day-old rice fries up crispier.
6. Drizzle soy sauce evenly, stirring constantly for 2 minutes to coat every grain.
7. Finish with sesame oil, give one final stir, and kill the heat—overcooking kills the vibe.

Every forkful is a texture party—chewy rice, juicy pineapple, crispy ham. Serve in hollowed-out pineapple halves for that Insta-worthy touch.

Guava Chiffon Cake

Craving something light, fluffy, and bursting with tropical flavor? This Guava Chiffon Cake is your ticket to cloud-like bliss, with a sweet, tangy twist that’ll have everyone begging for the recipe.

Ingredients

• 1 1/2 cups cake flour – because all-purpose just won’t give you that airy texture we’re after.
• 1 cup granulated sugar – split into two halves; trust me, it’s for the best.
• 1/2 cup guava puree – go for the freshest you can find, or make your own for that extra love.
• 1/4 cup vegetable oil – neutral is key here, let the guava shine.
• 3 large eggs – separated and at room temp; this is non-negotiable for peak volume.
• 1 tsp baking powder – the silent hero that gives our cake its lift.
• 1/2 tsp cream of tartar – for stabilizing those egg whites to stiff, glossy perfection.
• 1/4 tsp salt – just a pinch to balance the sweetness.

Instructions

1. Preheat your oven to 325°F. No rushing here; a steady temp is crucial.
2. In a large bowl, sift together cake flour, half the sugar, baking powder, and salt. Sifting is your friend for a lump-free batter.
3. Make a well in the center; add egg yolks, oil, and guava puree. Whisk until smooth. The color should be a dreamy pink.
4. In another spotlessly clean bowl, beat egg whites with cream of tartar until soft peaks form. Gradually add the remaining sugar, beating until stiff peaks. This is where the magic happens.
5. Gently fold the egg whites into the guava mixture in three additions. Keep it light and airy; overmixing is the enemy.
6. Pour into an ungreased tube pan. Yes, ungreased! The cake needs to cling to the sides to rise properly.
7. Bake for 55 minutes, then invert the pan to cool completely. Patience is key; cooling upside down prevents collapse.

Yield a slice of this cake, and watch it disappear. The texture? Unbelievably light with a moist crumb. The flavor? A perfect balance of sweet and tangy. Serve it with a dollop of whipped cream and fresh guava slices for an Instagram-worthy dessert.

Hawaiian Mochiko Chicken

Snag this Hawaiian Mochiko Chicken recipe for a crispy, juicy bite that’s straight-up addictive. It’s your new weeknight hero with a sweet-savory kick.

Ingredients

• 1 lb chicken thighs, boneless and skinless (I like them cut into bite-sized pieces for extra crunch)
• 1 cup mochiko flour (this sweet rice flour is the secret to its unique texture)
• 1/2 cup cornstarch (for that perfect crisp)
• 1/2 cup sugar (trust me, it balances the soy sauce)
• 1/4 cup soy sauce (use the good stuff—it makes a difference)
• 2 eggs, beaten (room temp eggs mix better)
• 3 cloves garlic, minced (more if you’re a garlic fiend like me)
• 1 tbsp ginger, grated (fresh is best, but powdered works in a pinch)
• 1/2 tsp salt (just enough to enhance all the flavors)
• Oil for frying (I swear by peanut oil for its high smoke point)

Instructions

1. In a large bowl, whisk together mochiko flour, cornstarch, sugar, soy sauce, eggs, garlic, ginger, and salt until smooth. Tip: Let the batter sit for 10 minutes to thicken slightly—it clings better to the chicken.
2. Add chicken pieces to the batter, ensuring each piece is fully coated. Tip: Use your hands for this step to really massage the batter into every nook.
3. Heat oil in a deep fryer or large pot to 350°F. Tip: A candy thermometer is your best friend here to maintain the perfect temp.
4. Fry chicken in batches for 5-7 minutes until golden brown and crispy. Don’t overcrowd the pot—give each piece space to crisp up evenly.
5. Drain on a wire rack over paper towels to keep them crispy. Serve immediately for maximum crunch.

The exterior shatters with the first bite, revealing tender, flavorful chicken inside. Try it over a bed of steamed rice with a side of mac salad for the ultimate Hawaiian plate lunch vibe.

Banana Lumpia

Zesty and sweet, banana lumpia is your next dessert obsession. Wrap, fry, and dust with sugar—boom, perfection.

Ingredients

• 4 ripe bananas (the spottier, the sweeter)
• 1 cup brown sugar (pack it tight for that caramel vibe)
• 12 lumpia wrappers (thaw if frozen, but keep them cool)
• 1 tsp cinnamon (because spice is life)
• Oil for frying (I swear by peanut oil for its high smoke point)
• 1/2 cup water (for sealing those edges)

Instructions

1. Peel and slice bananas lengthwise into halves. Pro tip: A slight angle gives more surface area for sugar.
2. Mix brown sugar and cinnamon in a bowl. Roll banana slices in the mix until fully coated.
3. Lay a lumpia wrapper flat. Place a sugar-coated banana slice near the bottom edge. Fold sides inward, then roll tightly. Dab water on the edge to seal. Repeat. Hot tip: Don’t overfill, or they’ll burst.
4. Heat oil to 350°F in a deep pan. Fry lumpia in batches until golden, about 2 minutes per side. Watch closely—they go from golden to burnt fast.
5. Drain on paper towels. Let them cool slightly; the sugar inside is molten lava.

Warm, crispy, and oozing with caramelized banana goodness, these are best served with a scoop of vanilla ice cream. Or, go wild—drizzle with chocolate sauce for extra decadence.

Conclusion

Now that you’ve explored these 24 exotic luau recipes, you’re all set to host a tropical feast that’ll transport your guests to paradise. Each dish offers a unique taste of the islands, perfect for spicing up your next gathering. Don’t hesitate to dive in, try these recipes, and share your favorites in the comments below. Loved what you saw? Pin this article on Pinterest to keep the inspiration handy for your next luau!