18 Tropical Hawaiian Recipes for a Luau Feast

Unleash the spirit of aloha in your kitchen with our vibrant collection of 18 Tropical Hawaiian Recipes for a Luau Feast! Perfect for home cooks looking to spice up their meal routine, these dishes bring the sun-soaked flavors of the islands right to your table. From succulent pulled pork to refreshing pineapple desserts, get ready to transform your next gathering into a festive tropical escape. Let’s dive in!

Hawaiian Macaroni Salad

Remember the first time I tried Hawaiian Macaroni Salad at a backyard BBQ in Maui, I was instantly hooked. The creamy, tangy flavors with a hint of sweetness reminded me of summer vacations and lazy beach days. Now, it’s a staple at my family gatherings, and I’m excited to share how you can whip up this island favorite in your own kitchen.

Ingredients

• Elbow macaroni – 1 lb
• Mayonnaise – 1 ½ cups
• Apple cider vinegar – 2 tbsp
• Carrot – 1, grated
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the elbow macaroni and cook according to package instructions until al dente, about 8 minutes. Tip: Stir occasionally to prevent sticking.
2. Drain the macaroni in a colander and rinse under cold water to stop the cooking process. Let it drain well. Tip: Shake the colander gently to remove excess water without breaking the pasta.
3. In a large mixing bowl, combine the mayonnaise, apple cider vinegar, grated carrot, salt, and black pepper. Stir until the mixture is smooth. Tip: For extra creaminess, let the dressing sit for 5 minutes before adding the macaroni.
4. Add the drained macaroni to the bowl with the dressing. Gently fold until the macaroni is evenly coated. Cover and refrigerate for at least 1 hour before serving to allow the flavors to meld.

Now, this Hawaiian Macaroni Salad is creamy with a slight crunch from the carrot, and the vinegar adds a refreshing tang. Serve it alongside grilled meats or as a standalone dish with a sprinkle of paprika for a colorful finish.

Kalua Pork

After spending a summer in Hawaii, I fell in love with the simplicity and depth of flavor in Kalua Pork. It’s a dish that reminds me of sunny beaches and the joy of slow cooking, where the pork just falls apart with a fork. Here’s how I make it at home, bringing a piece of the islands to my kitchen.

Ingredients

• Pork shoulder – 5 lbs
• Hawaiian sea salt – 2 tbsp
• Liquid smoke – 1 tbsp
• Banana leaves – 2 large pieces

Instructions

1. Preheat your oven to 325°F.
2. Rub the pork shoulder all over with Hawaiian sea salt and liquid smoke, ensuring it’s evenly coated.
3. Wrap the pork shoulder tightly in banana leaves, then in aluminum foil to keep the moisture in. Tip: If you can’t find banana leaves, you can use aluminum foil alone, but the leaves add an authentic flavor.
4. Place the wrapped pork in a roasting pan and cook in the preheated oven for 5 hours. Tip: For even more tenderness, you can cook it for an additional hour.
5. After cooking, carefully unwrap the pork and shred it with two forks. Tip: The pork should be so tender that it falls apart easily; if it doesn’t, it may need more time.

What you’ll love about this Kalua Pork is its smoky, salty flavor and how incredibly tender it is. Serve it over rice with a side of macaroni salad for a true Hawaiian plate lunch experience, or use it as a filling for tacos with a splash of hot sauce for a twist.

Lomi Lomi Salmon

Kicking off our culinary adventure today, I stumbled upon a dish that’s as fun to say as it is to eat—Lomi Lomi Salmon. It’s a refreshing, no-cook recipe that’s perfect for those sweltering summer days when the thought of turning on the stove feels like a punishment. I remember my first bite at a friend’s potluck; the tangy, fresh flavors were a revelation.

Ingredients

• Salmon – 1 lb, skinless, diced
• Tomatoes – 2 cups, diced
• Green onions – ½ cup, thinly sliced
• Sea salt – 1 tsp
• Ice – 2 cups

Instructions

1. In a large bowl, combine the diced salmon and sea salt, mixing gently to coat the salmon evenly. Let it sit for 10 minutes to cure slightly.
2. Add the diced tomatoes and sliced green onions to the bowl with the salmon.
3. Gently mix all the ingredients together with your hands, being careful not to break up the salmon too much. This is where the dish gets its name—’lomi’ means to massage in Hawaiian.
4. Place the bowl in the refrigerator and let it chill for at least 1 hour to allow the flavors to meld together.
5. Before serving, add the ice to the bowl and mix gently to chill the dish further and add a slight crunch to the texture.

Refreshingly simple, this Lomi Lomi Salmon is a burst of ocean freshness with every bite. The tomatoes add a juicy sweetness, while the green onions bring a sharp contrast. Serve it over a bed of crisp lettuce or with a side of steamed rice for a light, satisfying meal.

Poke Bowl with Ahi Tuna

Craving something fresh and vibrant for dinner last night, I decided to whip up a Poke Bowl with Ahi Tuna. It’s my go-to dish when I want something light yet satisfying, and the best part? It comes together in minutes, making it perfect for those busy weeknights.

Ingredients

• Ahi Tuna – 1 lb
• Soy Sauce – ¼ cup
• Sesame Oil – 1 tbsp
• Green Onions – 2, sliced
• Sesame Seeds – 1 tbsp
• Avocado – 1, sliced
• Cooked Rice – 2 cups

Instructions

1. Cut the Ahi Tuna into ½-inch cubes and place in a bowl.
2. In a small bowl, whisk together the Soy Sauce and Sesame Oil. Tip: For a bit of heat, add a pinch of red pepper flakes to the marinade.
3. Pour the marinade over the tuna and gently toss to coat. Let it marinate in the fridge for 15 minutes. Tip: Don’t marinate for more than 20 minutes as the acid in the soy sauce can start to cook the tuna.
4. While the tuna marinates, divide the cooked rice between two bowls.
5. Remove the tuna from the fridge and top the rice with the marinated tuna, sliced Green Onions, Sesame Seeds, and Avocado. Tip: For an extra crunch, sprinkle some crushed peanuts on top.

Vibrant and fresh, this Poke Bowl is a burst of flavors and textures in every bite. The creaminess of the avocado pairs beautifully with the savory tuna, making it a dish that’s as pleasing to the eye as it is to the palate. Try serving it with a side of pickled ginger for an added zing.

Haupia (Coconut Pudding)

Venturing into the world of Hawaiian desserts, I stumbled upon Haupia, a creamy coconut pudding that’s as simple to make as it is delicious. It reminded me of the first time I tried it at a luau, where its smooth texture and rich flavor stood out amidst a spread of vibrant dishes.

Ingredients

• Coconut milk – 2 cups
• Sugar – 1/2 cup
• Cornstarch – 1/2 cup
• Water – 1/2 cup

Instructions

1. In a medium saucepan, combine coconut milk and sugar over medium heat. Stir until the sugar is completely dissolved.
2. In a small bowl, mix cornstarch and water until smooth to create a slurry.
3. Slowly pour the cornstarch slurry into the saucepan, stirring constantly to prevent lumps.
4. Continue to cook the mixture over medium heat, stirring continuously, until it thickens to a pudding-like consistency, about 5-7 minutes. Tip: If the mixture starts to stick to the bottom, reduce the heat slightly.
5. Once thickened, remove the saucepan from the heat and pour the mixture into a square baking dish.
6. Let the Haupia cool at room temperature for 10 minutes, then refrigerate for at least 2 hours to set. Tip: Covering the dish with plastic wrap can prevent a skin from forming on the surface.
7. After chilling, cut the Haupia into squares or desired shapes before serving. Tip: For an extra touch, serve with fresh fruit or a drizzle of chocolate sauce.

This Haupia is wonderfully creamy with a pronounced coconut flavor that’s not overly sweet. Try layering it with fresh mango slices for a tropical twist or serving it alongside grilled pineapple for a delightful contrast.

Garlic Shrimp Scampi Hawaiian Style

Back when I first visited Hawaii, the garlic shrimp scampi from a roadside stand left such an impression that I’ve been recreating it at home ever since. It’s the perfect blend of buttery garlic goodness with a tropical twist that makes it irresistibly delicious.

Ingredients

• Shrimp – 1 lb
• Butter – ½ cup
• Garlic – 4 cloves, minced
• Lemon juice – 2 tbsp
• White wine – ¼ cup
• Salt – ½ tsp
• Red pepper flakes – ¼ tsp
• Parsley – 2 tbsp, chopped

Instructions

1. Peel and devein the shrimp, leaving the tails on for presentation if desired.
2. Melt the butter in a large skillet over medium heat until it starts to foam.
3. Add the minced garlic to the skillet, sautéing for about 1 minute until fragrant but not browned.
4. Increase the heat to medium-high and add the shrimp to the skillet in a single layer.
5. Cook the shrimp for 2 minutes on one side, then flip and cook for another 1-2 minutes until pink and opaque.
6. Pour in the white wine and lemon juice, stirring to deglaze the pan and create a sauce.
7. Season with salt and red pepper flakes, then simmer for another minute to reduce the sauce slightly.
8. Remove from heat and sprinkle with chopped parsley before serving.

Overwhelmingly, the dish boasts a succulent texture with a vibrant, garlicky sauce that’s brightened by the lemon. Serve it over a bed of rice to soak up every last drop of that delicious sauce, or with a side of crusty bread for dipping.

Spam Musubi

Never underestimate the power of a simple dish to bring comfort and joy. Spam Musubi, a beloved Hawaiian snack, is my go-to when I crave something savory, salty, and satisfyingly simple. It’s a dish that reminds me of beach picnics and lazy afternoons, and today, I’m sharing how you can make it at home.

Ingredients

• Spam – 1 can
• Rice – 2 cups cooked
• Nori sheets – 4
• Soy sauce – ¼ cup
• Sugar – 2 tbsp

Instructions

1. Slice the Spam into 8 even slices.
2. Heat a pan over medium heat and cook the Spam slices for 2-3 minutes on each side until lightly browned.
3. In a small bowl, mix the soy sauce and sugar until the sugar is dissolved.
4. Add the cooked Spam slices to the soy sauce mixture, ensuring each slice is well coated, then set aside to marinate for 5 minutes.
5. Place a nori sheet on a flat surface and layer with ½ cup of cooked rice, pressing it into a rectangle shape.
6. Place a marinated Spam slice on top of the rice.
7. Fold the nori sheet over the Spam and rice, using a little water to seal the edge if necessary.
8. Repeat with the remaining ingredients to make 4 musubi.
9. Cut each musubi into halves or leave whole, depending on your preference.

Absolutely delightful, the Spam Musubi offers a perfect balance of salty and sweet, with the nori adding a crisp texture. Serve it warm for the best experience, or pack it for a picnic to enjoy the flavors under the sun.

Chicken Long Rice

Very few dishes bring me as much comfort as a warm bowl of Chicken Long Rice. It’s a dish that reminds me of family gatherings, where the aroma alone could bring everyone to the table. I love how its simplicity lets the ingredients shine, making it a perfect meal for any day of the week.

Ingredients

• Chicken thighs – 1 lb
• Chicken broth – 4 cups
• Long rice noodles – 8 oz
• Ginger – 1 tbsp, sliced
• Green onions – 2, chopped
• Soy sauce – 2 tbsp
• Salt – ½ tsp

Instructions

1. In a large pot, bring the chicken broth to a boil over high heat.
2. Add the chicken thighs and ginger to the pot, reducing the heat to medium. Cover and simmer for 20 minutes, or until the chicken is fully cooked.
3. 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.
4. While the chicken is cooling, add the long rice noodles to the pot. Cook for 5 minutes, or until the noodles are tender.
5. Return the shredded chicken to the pot. Add the soy sauce and salt, stirring to combine. Tip: Taste the broth at this stage and adjust the seasoning if necessary.
6. Simmer for another 2 minutes to allow the flavors to meld. Tip: For an extra layer of flavor, add a splash of sesame oil before serving.
7. Garnish with chopped green onions and serve hot.

What I love most about this dish is the silky texture of the noodles paired with the tender chicken. It’s a comforting bowl that’s even better the next day, as the flavors continue to develop. Try serving it with a side of steamed vegetables for a complete meal.

Pineapple Fried Rice

Just last week, I found myself staring at a ripe pineapple on my kitchen counter, wondering how to turn it into something extraordinary. That’s when the idea of Pineapple Fried Rice hit me—a dish that’s as vibrant and lively as a summer day. It’s my go-to when I want something quick, flavorful, and a little bit tropical.

Ingredients

• Cooked rice – 2 cups
• Pineapple – 1 cup, diced
• Vegetable oil – 2 tbsp
• Eggs – 2
• Soy sauce – 1 tbsp
• Green onions – 2, sliced

Instructions

1. Heat 1 tbsp of vegetable oil in a large pan over medium-high heat (350°F).
2. Add the eggs to the pan, scramble them until fully cooked, then remove and set aside.
3. In the same pan, add the remaining 1 tbsp of vegetable oil and the diced pineapple. Cook for 2 minutes until slightly caramelized.
4. Add the cooked rice to the pan with the pineapple, breaking up any clumps with a spatula.
5. Pour the soy sauce over the rice and pineapple, stirring well to combine everything evenly.
6. Return the scrambled eggs to the pan, mixing them into the rice.
7. Add the sliced green onions, stir for another minute, then remove from heat.

Now, the texture of this fried rice is perfectly balanced—soft yet slightly chewy rice, juicy pineapple bits, and fluffy eggs. The flavor? A sweet and savory dance that’s irresistible. Try serving it in the hollowed-out pineapple half for a fun, Instagram-worthy presentation.

Teriyaki Beef Plate Lunch

How many times have I found myself staring into the fridge, wondering what to make for lunch that’s both satisfying and easy? Too many to count. That’s why this Teriyaki Beef Plate Lunch has become my go-to—it’s a delicious solution that feels like a treat without requiring hours in the kitchen.

Ingredients

• Beef sirloin – 1 lb
• Soy sauce – ½ cup
• Brown sugar – ¼ cup
• Garlic – 2 cloves, minced
• Ginger – 1 tsp, grated
• Cornstarch – 1 tbsp
• Water – ½ cup
• Rice – 2 cups, cooked
• Green onions – 2, sliced

Instructions

1. Slice the beef sirloin into thin strips against the grain for tenderness.
2. In a bowl, whisk together soy sauce, brown sugar, minced garlic, and grated ginger to make the teriyaki sauce.
3. Heat a large skillet over medium-high heat and add the beef strips. Cook for 2-3 minutes until browned. Tip: Don’t overcrowd the pan to ensure the beef sears properly.
4. Pour the teriyaki sauce over the beef and bring to a simmer. Reduce heat to low and let it cook for 5 minutes.
5. In a small bowl, mix cornstarch and water until smooth. Stir into the beef and sauce to thicken. Cook for another 2 minutes. Tip: The sauce should coat the back of a spoon when it’s ready.
6. Serve the teriyaki beef over cooked rice and garnish with sliced green onions. Tip: For an extra crunch, sprinkle with sesame seeds if you have them on hand.

Combining the savory sweetness of the teriyaki sauce with the tender beef over fluffy rice creates a harmony of flavors and textures that’s hard to resist. Sometimes, I like to add a side of steamed broccoli for a pop of color and nutrition, making it a well-rounded plate lunch.

Malasadas (Portuguese Donuts)

Unbelievably soft, sweet, and utterly irresistible, malasadas are the Portuguese answer to donuts that have stolen my heart. I remember stumbling upon these golden delights at a local fair, and after one bite, I knew I had to recreate them at home. Here’s how you can whip up a batch of these pillowy treats in your own kitchen.

Ingredients

• Flour – 4 cups
• Sugar – 1 cup
• Eggs – 6
• Milk – 1 cup
• Butter – ½ cup, melted
• Yeast – 1 packet
• Salt – 1 tsp
• Oil – for frying
• Powdered sugar – for dusting

Instructions

1. In a large bowl, dissolve the yeast in ¼ cup of warm milk and let it sit for 5 minutes until frothy.
2. Add the remaining milk, sugar, eggs, and melted butter to the yeast mixture, whisking until smooth.
3. Gradually mix in the flour and salt, kneading until the dough is soft and slightly sticky. Tip: If the dough is too sticky, add a little more flour, but be careful not to make it too dry.
4. Cover the bowl with a damp cloth and let the dough rise in a warm place for 1 hour, or until doubled in size.
5. Heat oil in a deep fryer or large pot to 350°F. Tip: Use a candy thermometer to ensure the oil is at the perfect temperature for frying.
6. Roll out the dough on a floured surface to about ½ inch thickness and cut into rounds using a cookie cutter or glass.
7. Fry the dough rounds in batches, turning once, until golden brown on both sides, about 2-3 minutes per side. Tip: Don’t overcrowd the fryer to ensure even cooking.
8. Remove the malasadas with a slotted spoon and drain on paper towels.
9. While still warm, dust generously with powdered sugar.

Perfectly crisp on the outside with a cloud-like interior, these malasadas are best served warm. For an extra indulgent twist, try filling them with custard or dipping them in chocolate sauce.

Poi (Traditional Taro Pudding)

Discovering the humble yet profound flavors of traditional Hawaiian cuisine has been a journey of love and patience for me. Poi, a simple taro pudding, stands out as a testament to the beauty of minimalism in cooking, reminding me of the first time I tasted it at a local luau, its unique texture and earthy flavor instantly captivating my palate.

Ingredients

• Taro root – 2 lbs
• Water – 1 cup

Instructions

1. Peel the taro root thoroughly, ensuring all the outer skin is removed to avoid any bitterness.
2. Cut the taro into 1-inch chunks, which will help it cook evenly and more quickly.
3. Place the taro chunks in a steamer basket over boiling water, cover, and steam for 25-30 minutes until they are fork-tender. Tip: Steaming instead of boiling preserves the taro’s nutrients and flavor.
4. Transfer the steamed taro to a large bowl and let it cool for 5 minutes to make handling easier.
5. Using a potato masher or traditional stone poi pounder, mash the taro while gradually adding water until you achieve a smooth, pudding-like consistency. Tip: The amount of water can vary depending on how thick or thin you prefer your poi.
6. Continue mashing and mixing for about 10 minutes to ensure there are no lumps. Tip: For authentic poi, the mixture should be sticky and slightly stretchy when pulled apart.

Unbelievably versatile, poi can be enjoyed fresh for a sweeter taste or left to ferment for a tangier flavor. Its smooth, velvety texture makes it a perfect companion to salty dishes, balancing flavors beautifully. Try serving it alongside grilled fish or as a unique base for a tropical fruit parfait.

Grilled Mahi-Mahi with Mango Salsa

How many times have I found myself staring at the fridge, wondering what to make for dinner that’s both quick and feels like a treat? Too many to count. That’s why this Grilled Mahi-Mahi with Mango Salsa has become my go-to. It’s light, flavorful, and honestly, the salsa is so good I could eat it with a spoon.

Ingredients

• Mahi-Mahi fillets – 2 (6 oz each)
• Olive oil – 2 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Mango – 1, diced
• Red onion – ¼ cup, finely chopped
• Cilantro – 2 tbsp, chopped
• Lime – 1, juiced

Instructions

1. Preheat your grill to medium-high heat, about 400°F.
2. While the grill heats, pat the Mahi-Mahi fillets dry with paper towels. This helps get a good sear.
3. Brush both sides of the fillets with olive oil and season with salt and black pepper.
4. Place the fillets on the grill. Cook for 4 minutes on the first side without moving them to get those beautiful grill marks.
5. Flip the fillets and cook for another 3-4 minutes, or until the fish flakes easily with a fork. Tip: Don’t overcook; Mahi-Mahi dries out quickly.
6. While the fish cooks, combine the diced mango, red onion, cilantro, and lime juice in a bowl to make the salsa. Tip: Let it sit for a few minutes to let the flavors meld.
7. Serve the grilled Mahi-Mahi topped with the mango salsa. Tip: For an extra kick, add a pinch of chili flakes to the salsa.

Every bite of this dish is a perfect balance of the smoky, tender fish and the sweet, tangy salsa. I love serving it over a bed of quinoa or with a side of grilled asparagus for a complete meal that’s as nutritious as it is delicious.

Laulau (Pork Wrapped in Taro Leaves)

Perfect for those who love diving into the rich flavors of Hawaiian cuisine, I recently stumbled upon the joy of making Laulau at home. It’s a dish that reminds me of my first trip to Hawaii, where the tender pork wrapped in taro leaves left a lasting impression on my palate.

Ingredients

• Pork butt – 2 lbs
• Taro leaves – 12 large
• Hawaiian salt – 1 tbsp
• Water – 2 cups

Instructions

1. Cut the pork butt into 2-inch cubes, ensuring each piece has a good mix of fat and meat for flavor.
2. Wash the taro leaves thoroughly under cold water to remove any dirt, then pat them dry with a clean towel.
3. Season the pork cubes with Hawaiian salt, rubbing the salt evenly onto each piece.
4. Place a pork cube in the center of a taro leaf, then wrap the leaf around the pork, folding the edges to secure the meat inside. Repeat with all pork cubes.
5. Arrange the wrapped pork bundles in a steamer basket, making sure they’re not too tightly packed to allow steam to circulate.
6. Pour water into the steamer pot, ensuring it doesn’t touch the bottom of the steamer basket, then bring to a boil over high heat.
7. Once boiling, reduce the heat to medium and steam the Laulau for 3 hours, checking occasionally to ensure the water hasn’t evaporated completely.
8. After 3 hours, carefully remove one Laulau to check if the pork is tender and fully cooked. If not, steam for an additional 30 minutes.
9. Once done, remove the Laulau from the steamer and let them rest for 5 minutes before serving.

Absolutely divine, the Laulau presents a melt-in-your-mouth texture with the pork’s richness perfectly balanced by the earthy taro leaves. Serve it alongside a bowl of steamed rice and a sprinkle of additional Hawaiian salt for an authentic Hawaiian meal experience.

Shoyu Chicken

Very few dishes bring me as much comfort as Shoyu Chicken, a Hawaiian favorite that’s as simple as it is delicious. I first stumbled upon this recipe during a family trip to Oahu, and it’s been a staple in my kitchen ever since, especially on those busy weeknights when I crave something flavorful without the fuss.

Ingredients

• Chicken thighs – 2 lbs
• Soy sauce – 1 cup
• Brown sugar – 1/2 cup
• Garlic – 4 cloves, minced
• Ginger – 1 tbsp, grated
• Water – 1/2 cup

Instructions

1. In a large bowl, combine soy sauce, brown sugar, minced garlic, grated ginger, and water. Stir until the sugar is completely dissolved.
2. Add the chicken thighs to the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor.
3. Heat a large skillet over medium-high heat. Remove chicken from marinade, reserving the liquid.
4. Place chicken in the skillet and cook for 5-7 minutes on each side, or until golden brown and cooked through.
5. Pour the reserved marinade into the skillet and bring to a boil. Reduce heat and simmer for 10 minutes, or until the sauce thickens slightly.
6. Tip: For an extra crispy skin, pat the chicken dry before adding it to the skillet.
7. Tip: If the sauce is too salty, add a little more water or brown sugar to balance the flavors.
8. Tip: Serve over a bed of steamed rice to soak up all the delicious sauce.

Delightfully tender and packed with umami, this Shoyu Chicken is a testament to how simple ingredients can create something extraordinary. The caramelized edges of the chicken paired with the rich, savory sauce make it irresistible. Try garnishing with green onions and sesame seeds for an extra pop of color and texture.

Sweet Hawaiian Bread Rolls

Sometimes, the simplest recipes bring the most joy, and that’s exactly what happened when I first tried making Sweet Hawaiian Bread Rolls. There’s something about their soft, fluffy texture and a hint of sweetness that makes them irresistible, perfect for any meal or just by themselves.

Ingredients

• Flour – 3 cups
• Sugar – ½ cup
• Salt – 1 tsp
• Butter – ¼ cup, melted
• Milk – 1 cup, warm
• Egg – 1
• Yeast – 2 ¼ tsp

Instructions

1. In a large bowl, mix warm milk, sugar, and yeast. Let it sit for 5 minutes until frothy.
2. Add the egg and melted butter to the yeast mixture, stirring until combined.
3. Gradually mix in flour and salt until a dough forms. Tip: If the dough is too sticky, add a little more flour, but be careful not to overdo it.
4. Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
5. Place the dough in a greased bowl, cover, and let it rise in a warm place for 1 hour or until doubled in size.
6. Punch down the dough and divide it into 12 equal pieces. Shape each into a roll. Tip: For even rolls, weigh the dough before dividing.
7. Place the rolls on a greased baking sheet, cover, and let rise for another 30 minutes.
8. Preheat the oven to 350°F. Bake the rolls for 20-25 minutes until golden brown. Tip: Brush the tops with melted butter right after baking for extra softness.

Enjoy these Sweet Hawaiian Bread Rolls fresh out of the oven, where their golden crust gives way to a tender, sweet interior. They’re fantastic with a smear of butter or as the base for mini sandwiches at your next gathering.

Tropical Fruit Salad with Lilikoi Dressing

Kickstarting your day with a burst of tropical flavors is my kind of morning ritual. This Tropical Fruit Salad with Lilikoi Dressing is a vibrant, refreshing dish that reminds me of my last Hawaiian vacation, where I first fell in love with lilikoi, also known as passion fruit. It’s a simple, no-cook recipe that brings a piece of the tropics right to your table.

Ingredients

• Pineapple – 2 cups, cubed
• Mango – 1 cup, cubed
• Banana – 1, sliced
• Lilikoi (passion fruit) – 4, pulp only
• Honey – 2 tbsp
• Lime – 1, juiced

Instructions

1. In a large bowl, combine the pineapple, mango, and banana.
2. Cut the lilikoi in half and scoop out the pulp into a small bowl.
3. Add honey and lime juice to the lilikoi pulp, whisking until well combined. Tip: For a smoother dressing, strain the lilikoi seeds out if preferred.
4. Pour the dressing over the fruit and gently toss to coat. Tip: Let the salad sit for 10 minutes before serving to allow the flavors to meld.
5. Serve chilled. Tip: Garnish with mint leaves for an extra pop of color and freshness.

Great for those who love a mix of sweet and tangy, this salad is a textural delight with juicy fruits and the unique crunch of lilikoi seeds. Try serving it over a scoop of coconut ice cream for an indulgent twist.

Summary

Unleash the flavors of Hawaii in your kitchen with these 18 tropical recipes perfect for your next luau feast! From savory mains to sweet treats, there’s something for everyone to enjoy. We’d love to hear which dishes become your favorites—drop us a comment below. Don’t forget to share the aloha spirit by pinning this article on Pinterest for your fellow home cooks to discover!

Louise Cutler

I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.