10 Must-Try Hawaiian Foods for an Authentic Taste of the Islands

Hawaii isn't just an amazing tropical vacation, it can also be a culinary adventure. Over the last two hundred years many different cultures have influenced the local cuisine of Hawaii to give you authentic pan-pacific dishes you literally can't find anywhere else.

If you're new to Asian cuisine, many of the foods in Hawaii are a great entry point to expand your palate, while still staying in your comfort zone. Many popular dishes like poi and kālua pig have ancient historical roots. Whereas other Hawaiian favorites like Spam musubi and loco moco harken from the inventively frugal cuisine created during World War Two.

Hawaiian Food Tours

If you don’t know where to start, there are tons of affordable Hawaiian food tours and culinary tasting experiences to consider. The availability can vary by island. You might find a small group food tour on Kauai that covers many different culinary hot spots.

On the Big Island, there are individual farm tours with chocolate tastings, as well coffee plantation tours. You can even find exotic fruit tasting tours that will expand your palate while getting you in touch with the local flavors.

Top 10 Hawaiian Foods to Expand Your Culinary Horizons

While there are more dishes than I could ever fit in ten articles, I thought I'd break down some of the best Hawaiian foods, complete with phonetic pronunciations.

Poke (POH-keh)

Poke technically means "to slice or cut" and the modern version you find in the islands is Hawaiʻi’s take on ceviche or sashimi. If you’ve never tried sushi before, but you’re understandably intimidated by the idea of just eating raw fish, Hawaiian poke is the perfect soft introduction to it.

You’ll get freshly cut cubes of raw ahi tuna or salmon, that’s lightly tossed with soy sauce, sesame oil. Most poke places serve it on a bed of sweet Maui onions, and limu seaweed.

What I like about poke is how customizable it is. You can even find spicy mayo, avocado, or wasabi versions at poke shops or grocery stores. There are food trucks, cafes and even a few fine dining restaurants that use poke as a creative blank canvas.

Kālua Pig (kah-LOO-ah)

With all due respect to southern barbecue, I think nobody does roast pork better than the Hawaiians. The original Polynesians brought pigs with them on their sailing canoes. If you think it’s tough spending a weekend with your in-laws, the original Polynesians lived on a boat with pigs for weeks at a time. All because they knew how delicious these little beasts could be when you roast them properly in a traditional imu pit oven.

So, you can’t leave Hawaiʻi without tasting kālua pig at least once. It’s traditionally served at a lūʻau. It’s essentially slow cooked in an underground oven until the meat is exceptionally tender and smoky. You’ll often find it served alongside cabbage, rice, or Hawaiian sweet rolls.

Spam Musubi (spam moo-SOO-bee)

Spam musubi is to Hawaii what fish and chips is to Britain or what falafel is to Middle Eastern cuisine. It’s an iconic snack you can eat on the go that has roots going all the way back to World War Two when Spam was everywhere.

It’s basically a slice of pan-fried Spam atop a block of rice, that’s wrapped snugly with nori seaweed. It’s the ultimate fusion of Japanese onigiri and American luncheon meat, and you’ll find it everywhere from mom-and-pop stores to gas stations. I’ve even had it in sit-down restaurants with fancy aioli and soy-based dipping sauces.

Spam Fried Rice

Not that long ago fried rice was a main dish entre that you could order in just about any restaurant, and that’s still how it is in Hawaii. So, you know the Hawaiians were going to find a way to keep it going by using Spam as the primary protein in fried rice.

Now this isn’t the two scoops of take-away fried rice you get at a Chinese takeaway. In Hawaii Spam fried rice is a hearty, satisfying dish festooned with green onions, peas, carrots, bean sprouts, and delicate tendrils of perfectly fried egg. I’ve had it in sit-down restaurants with side sauces and herb garnishes to take it to gourmet levels I didn’t think possible!

Loco Moco (loh-koh moh-koh)

Loco Moco is a beloved Hawaiian comfort dish that you can find at a lot of casual eateries and takeaway joints. It typically includes a big scoop of white rice, a juicy hamburger patty with rich brown-sauce gravy poured over it, and a scoop of potato mac salad. Sometimes it also comes with a fried egg.

It’s the ultimate fusion of American and Hawaiian tastes. Many spots offer creative twists and alternative sauces. If possible I try to find a place that lets me substitute the burger patty for crispy breaded katsu chicken cutlet.

The signature move to “Eat Like a Local” is to stab your fork into a piece of hamburger patty or chicken katsu. Then use the meat to scoop up a little potato mac salad and rice. You get warm starch and protein, along with the cool bite of the salad. So, you’re getting a little bit of everything at one time, but there’s still texture and temperature contrast to each bite.

Keke Puaʻa (keh-KEH poo-AH-ah)

Keke puaʻa is sometimes called "manapua" (mah-nah-POO-ah) and is a Hawaiian family staple that’s spread out into the mainstream cuisine. You find them everywhere from restaurant appetizer menus to local bakeries, crack seed shops, or convenience stores like 7-Eleven.

They’re fluffy steamed buns filled with sweet or savory pork mixture to create shotputs of deliciousness. Inspired by Chinese char siu bao. It’s a great on-the-go snack, but I think you’ll find the best versions at a mom-and-pop café.

Haupia (how-PEE-ah)

Haupia is a simple coconut milk pudding with a silky, gelatin-like texture. It’s traditionally cut into white squares and served at lūʻaus or family gatherings. The first time I bumped into it, I mistook it for cubes of tofu!

I think the secret gem here is “Haupia Pie” which you might find on a restaurant’s dessert menu or dessert shop. In this iteration, the silky coconut pudding is layered with chocolate, which gives it a richness and complexity of flavor that’s mind-blowing. With the ultimate version being found at Ted’s Bakery near Sunset Beach in Oʻahu.

Poi (poy)

Poi is one of the most traditional Hawaiian foods that you find served as everything from a dipping sauce to a condiment and more. It’s made by pounding cooked taro root into a smooth, sticky paste. The Hawaiians are the original people who created it, and sampling a little poi is a nice way to honor their culinary legacy.

You’ve probably heard that it tastes like wallpaper paste and that it’s slightly sour. It’s a staple on every lūʻau table and pairs well with salty or rich dishes. The easy move is to dip a little bit of Kālua pork in poy. They two have been served together for centuries.

Shave Ice

Hawaiian shave ice is pronounced “Shave” not “Shaved” and is a beloved island treat that’s perfect for cooling off after a day in the sun. It’s reminiscent of a snow cone, but instead of chunky ice, it’s delicately shaved off a specially frozen block of ice to create a truly soft, fluffy snow. It soaks up vibrant syrups like lilikoi (passion fruit), guava, and coconut easily.

The locals usually have it just as shave ice with multiple colorful flavors. If you want to take shave ice to the next level, you can have it served over a scoop of vanilla ice cream and topped with sweetened condensed milk or mochi.

Trying shave ice in Hawaii isn’t just about beating the heat with a sweet treat. It’s about experiencing a classic local tradition that makes you feel like a kid again.

Malasadas (mah-lah-SAH-dahs)

Malasadas are Portuguese-inspired deep-fried doughnuts you find in bakeries and street food stands. The doughnuts are dusted in sugar and fried perfectly crispy on the outside and soft inside.

I find the plain ones take me back to childhood memories of getting doughnut holes at the county fair with my dad. However, in Hawaiian bakeries, you can also find them filled with custards, chocolate, lilikoi (passion fruit), or haupia. I love chocolate-filled malasadas with a cup of fresh Kona coffee for breakfast on the lanai.

Final Thoughts: Savoring Hawaiian Flavors

When exploring Hawaiʻi’s food scene, remember that many of these dishes reflect deep cultural roots from Native Hawaiian traditions to the plantation-era, and the frugality of World War Two as well as of Asian/Pacific flavors. Approach each bite with respect, and don’t be shy about asking locals for their favorite spots.

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