Hawaiian Side Dishes: Easy, Authentic Sides for Everyday Meals and Luaus

When people talk about Hawaiian food, everyone often mixes up traditional Hawaiian dishes and local Hawaiian food, but they are not the same.

• Indigenous Hawaiian foodways are rooted in Native Hawaiian culture and rely on ingredients grown or gathered from land and sea, such as taro, sweet potato, seaweed, and coconut. With a focus on simple preparation, these dishes were created long before outside influences and are closely tied to communal feasts and daily life.

Some common Hawaiian food sides include poi, lomi lomi salmon, squid luau, haupia, and dishes made with taro leaves, ʻuala (sweet potato), or ʻulu (breadfruit).

• Local Hawaiian food, on the other hand, reflects Hawaii’s multicultural history. Influences from Japanese, Chinese, Filipino, Portuguese, and American cuisines blended with island ingredients to create comfort foods commonly found at local plate lunches and family gatherings. These dishes may not be ancient, but they are deeply rooted in everyday island life.

Popular local Hawaiian side dishes often include macaroni salad (local style), seaweed salad (limu), coconut-based cold sides, and other island-style salads commonly served alongside pork or grilled meats.

Choosing authentic Hawaiian sides does not have to be complicated. A good Hawaiian plate is all about balance — rich, fresh, and warm elements working together. Use the pairings below to mix and match confidently.

• Main ingredients: elbow macaroni, shredded carrot, mayonnaise, apple cider vinegar, milk

• Difficulty: ★★☆☆☆

• Time: prep 10 minutes, cook 10–12 minutes, chill 1–24 hours

• Flavor: rich, creamy, gently tangy

• Best served with: Kalua pork, BBQ pork, Shoyu chicken

This is the side dish many locals think of first when they picture a Hawaiian plate lunch. Hawaiian macaroni salad is soft and creamy by design, meant to balance heavy, savory meats rather than compete with them.

The key technique is simple but often overlooked. The pasta should be cooked past al dente, then seasoned with apple cider vinegar while still warm. This step gives the salad depth without making it sour later. Skipping it is why many homemade versions taste flat.

If you are aiming for an authentic result, mayonnaise matters. Best Foods (or Hellmann’s) is widely used in Hawaii because it creates a richer, smoother base that holds up after chilling. For parties, making this salad up to 24 hours ahead is actually ideal — the texture softens, and the flavors come together more evenly.

• Main ingredients: Calrose rice (medium-grain), water

• Difficulty: ★☆☆☆☆

• Time: prep 5 minutes, cook 15–18 minutes

• Flavor: clean, neutral, lightly sweet

• Best served with: Kalua pork, Shoyu chicken, teriyaki beef, any Hawaiian-style plate lunch

Steamed Calrose rice is the quiet foundation of nearly every Hawaiian meal. It may look simple, but the texture is doing real work here. The rice needs enough stickiness to hold together when eaten with chopsticks or even scooped casually, while still staying fluffy rather than gummy.

This is why Calrose rice, a medium-grain variety, matters. Long-grain rice like Jasmine or Basmati cooks up too separate and dry for Hawaiian-style eating. Calrose sits in the middle: the grains cling gently to each other, making it easier to pair with saucy meats and rich side dishes without falling apart on the plate.

For consistently good texture, the water ratio is key. A simple 1:1.25 ratio (one cup of rice to one and a quarter cups of water) usually yields soft, cohesive rice without turning mushy. Once cooked, let it rest covered for a few minutes so the moisture redistributes evenly.

• Main ingredients: salted salmon, tomatoes, sweet onion, green onions

• Difficulty: ★★☆☆☆

• Time: prep 15 minutes, chill 30–60 minutes

• Flavor: fresh, lightly salty, juicy

• Best served with: Kalua pork, steamed Calrose rice, creamy side dishes

Lomi lomi salmon is often called a Hawaiian-style salsa, and it really earns that name. It is fresh, cooling, and slightly salty, which makes it perfect for balancing rich dishes like macaroni salad or fatty pork. If you are aiming for a lighter plate, this is also a naturally low-carb, high-protein option that still feels satisfying.

What makes this dish special is the technique. “Lomi” means to massage, not just mix. Diced salted salmon is combined with chopped tomatoes, sliced sweet onion, and green onions, then gently worked together by hand. This light “massage” helps the tomatoes release their juices so everything blends naturally instead of staying separate in the bowl. Chilling it well — or even adding a little crushed ice before serving — is what gives it that clean, refreshing bite that feels right at home on a Hawaiian table.

• Main ingredients: cabbage, pineapple (fresh or canned), rice vinegar, neutral oil

• Difficulty: ★☆☆☆☆

• Time: prep 10 minutes, no cooking

• Flavor: crisp, sweet, lightly tangy

• Best served with: Huli Huli chicken, grilled meats

Pineapple coleslaw is a lighter take on the classic cabbage salad, using pineapple to bring natural sweetness and moisture. Just thinly slice cabbage, then toss it with chopped pineapple, whether fresh or canned. Whisk rice vinegar with a little oil, salt, and a touch of sweetness if needed, then pour it over the slaw and mix well. Let it sit for a few minutes so the cabbage softens slightly but stays crisp.

Instead of a creamy dressing, this version relies on a simple vinaigrette made with rice vinegar and oil. The gentle acidity keeps the slaw bright and refreshing, which is exactly what you want when it sits next to richer sides like macaroni salad. Paired with Huli Huli chicken, the sweet–tangy notes echo the glaze on the meat and keep the whole plate from feeling heavy.

• Main ingredients: pineapple, brown sugar, cinnamon

• Difficulty: ★☆☆☆☆

• Time: prep 5 minutes, grill 6–8 minutes

• Flavor: sweet, lightly smoky, caramelized

• Best served with: burgers, grilled chicken, BBQ meats

Grilled pineapple is as simple as it gets. Slice the pineapple into thick rounds, then lightly sprinkle both sides with brown sugar and a touch of cinnamon. Place them directly on a hot grill and cook until the edges caramelize and light grill marks appear, flipping once so both sides get evenly charred.

Serving the pineapple warm is what makes this side shine. The heat brings out the fruit’s natural sweetness while the caramelized sugar adds a subtle smoky note that pairs especially well with burgers or grilled chicken. For backyard BBQs, this is an easy side to throw on the grill while the meat is resting, with almost no extra prep. 

• Main ingredients: coconut milk, sugar, cornstarch

• Difficulty: ★★☆☆☆

• Time: prep 5 minutes, cook 10 minutes, chill 1–2 hours

• Flavor: lightly sweet, creamy, clean

• Best served with: Kalua pork, salty or fatty Hawaiian dishes

Haupia works on a Hawaiian plate because it changes the rhythm of eating. When most dishes are warm, salty, or heavy, a cold, softly set coconut pudding gives your mouth a pause without stopping the meal. You take a bite, reset, and move on.

To make it, coconut milk is gently heated with sugar, then thickened with cornstarch and chilled until the haupia sets into a clean, sliceable block. 

• Main ingredients: taro root (or poi powder), water

• Difficulty: ★★☆☆☆

• Time: prep 10 minutes, cook 30–40 minutes (fresh taro)

• Flavor: mildly sweet when fresh, tangy when fermented

• Best served with: salted fish, Kalua pork, salty meats

Poi is often called the soul of Native Hawaiian food and remains one of the most authentic Hawaiian sides still eaten today. Made by cooking taro until soft and pounding it with water, poi reflects the simplicity of traditional Hawaiian cooking.

Fresh poi has a mild, earthy sweetness. After sitting for two to three days, it naturally ferments and becomes tangy, a version many locals prefer when eating salty dishes like dried fish or Kalua pork. This gentle acidity helps balance richer flavors, which is why poi remains a staple among Hawaiian starch side dishes.

Texture is just as important as flavor. Poi is traditionally described as one-finger or two-finger poi, referring to how thick it is when scooped. Thinner poi feels lighter and more refreshing, while thicker poi is more filling. Choosing that consistency is part of what makes poi personal and deeply rooted in Hawaiian food culture.

• Main ingredients: Okinawan sweet potato, mayonnaise or coconut milk, sesame seeds

• Difficulty: ★★☆☆☆

• Time: prep 10 minutes, cook 25–30 minutes

• Flavor: naturally sweet, nutty, creamy

• Best served with: grilled pork, Hawaiian plate lunches, BBQ spreads

Okinawan sweet potato salad stands out the moment it hits the table. The deep purple color instantly brightens a spread, but it is the flavor that keeps it there. Once cooked and mashed, the potato becomes soft and naturally sweet, making it easy to turn into a salad with little effort.

There are two common ways to prepare it. For a richer version, the mashed potato is mixed with mayonnaise, similar in spirit to local macaroni salad. For something lighter, a drizzle of coconut milk with a pinch of salt and sesame seeds is enough to highlight the potato’s natural nuttiness without weighing it down.

One crucial detail often gets overlooked when shopping. Okinawan sweet potatoes are not the same as ube. Ube, commonly used in Filipino desserts, has a brown skin and a sweeter, more dessert-like flavor. Okinawan sweet potatoes have pale skin with a purple interior and a milder, earthier sweetness. In Hawaii, this is the variety traditionally used for savory dishes and side salads, so choosing the right one makes a noticeable difference in both taste and texture.

• Main ingredients: purple sweet potatoes, coconut milk, salt

• Difficulty: ★☆☆☆☆

• Time: prep 10 minutes, cook 25–30 minutes

• Flavor: earthy, lightly sweet, creamy

• Best served with: grilled pork, roasted chicken, Hawaiian-style mains

This is one of the easiest ways to turn purple sweet potatoes into a Hawaiian-style side dish. Once the potatoes are tender, they are simply mashed with coconut milk instead of butter or other dairy. The coconut adds a plant-based richness that feels warmer and more aromatic, and it pairs naturally with the earthy sweetness of the potatoes.

Using coconut milk instead of dairy makes this dish feel right at home on a Hawaiian table. Butter or cream can mute the flavor, while coconut milk enhances it without overpowering. One minor but important detail is texture. Avoid mashing the potatoes completely smooth. Leaving a few small chunks gives the dish a more home-cooked feel and keeps it from becoming overly processed or bland.

• Main ingredients: cucumber, rice vinegar, sugar, chili flakes, sesame oil

• Difficulty: ★☆☆☆☆

• Time: prep 10 minutes, rest 30 minutes

• Flavor: crisp, sweet-tangy, lightly spicy

• Best served with: grilled pork, rice plates, rich Hawaiian mains

Hawaiian cucumber kimchi is a quick, refreshing cold side that tastes very different from traditional Korean kimchi. Thinly sliced cucumbers are lightly salted, then mixed with rice vinegar, sugar, chili flakes, and a touch of sesame oil. After about 30 minutes, the cucumbers stay crisp while picking up a bright, sweet-and-tangy flavor.

Compared to Korean kimchi, this version is noticeably sweeter and much less pungent. It does not use fish sauce or shrimp paste, which keeps the flavor clean and the dish fully vegan. Instead of fermentation, it is meant to be eaten fresh, acting as a crunchy palate cleanser next to rich meats and heavier Hawaiian side dishes.

• Main ingredients: fresh watercress, firm tofu, sesame oil, soy sauce, or ginger dressing

• Difficulty: ★☆☆☆☆

• Time: prep 10 minutes, no cooking

• Flavor: clean, lightly nutty, refreshing

• Best served with: grilled pork, rice dishes, rich Hawaiian mains

Watercress and tofu salad is a classic example of how Hawaiian side dishes stay light without feeling boring. Watercress is extremely common in Hawaii, prized for its crisp bite and slightly peppery taste. Paired with soft tofu, it creates a clean, cooling contrast that helps balance heavier dishes on the plate.

To prepare it, cut firm tofu into cubes and briefly blanch it in hot water to remove any raw bean smell. Let it cool, then combine it with fresh watercress and toss everything with a simple dressing made from soy sauce or ginger, finished with sesame oil. That touch of sesame oil is essential — it adds warmth and depth, tying the mild tofu and fresh greens together. Served cold, this salad feels especially refreshing and works well as a natural palate cleanser during a rich Hawaiian meal.

• Main ingredients: mixed greens, ripe papaya seeds, vinegar, oil, onion

• Difficulty: ★★☆☆☆

• Time: prep 15 minutes

• Flavor: fresh, peppery, lightly tangy

• Best served with: grilled fish, pork dishes, avocado-based sides
  

This green salad stands out because of its dressing. Papaya seed dressing is a local Hawaiian specialty that turns something most people throw away into the star of the dish. The seeds have a naturally sharp, pepper-like bite, which gives the vinaigrette a gentle heat without using actual pepper or chili.

Making the dressing is simple. Scoop the seeds from a ripe papaya, rinse off the sticky coating, then blend them with vinegar, oil, and a bit of onion until smooth. The result is a bold but clean vinaigrette that wakes up simple greens without overpowering them. One small trick locals love is drizzling this dressing over sliced avocado — the creamy texture softens the peppery edge and makes the salad feel more satisfying.

Beyond flavor, papaya seeds are often valued for their digestive benefits. Many people consider them helpful for gut health and parasite control, which adds another reason this dressing fits naturally into a lighter, fresh-focused Hawaiian meal.

• Main ingredients: cucumber, carrot, rice vinegar, sugar

• Difficulty: ★☆☆☆☆

• Time: prep 10 minutes, rest 20–30 minutes

• Flavor: lightly sweet, gently tangy, crisp

• Best served with: grilled pork, fried foods, rich Hawaiian plate lunches

Namasu is a simple, Japanese-inspired cold side that pairs well with Hawaiian meals. Thinly sliced cucumber and carrot are lightly pickled in a mix of rice vinegar and sugar, creating a clean, refreshing contrast to heavier dishes. It is mild, not sharp, and meant to brighten the plate rather than dominate it.

The key to good namasu is texture. Slice the vegetables as thinly as possible—using a mandoline helps — then squeeze out excess moisture from the cucumber before soaking. This step keeps the vegetables crisp longer rather than making them watery. After a short rest, the flavors settle in while the vegetables stay crunchy, making namasu an easy, reliable palate-cleansing side for any Hawaiian-style spread.

• Main ingredients: long rice noodles (glass noodles), chicken broth, ginger

• Difficulty: ★★☆☆☆

• Time: prep 10 minutes, cook 25–30 minutes

• Flavor: savory, gingery, comforting

• Best served with: steamed rice, Hawaiian plate lunches, family-style meals

Chicken long rice is one of those dishes that feels simple but deeply familiar on a Hawaiian table. Made with glass noodles simmered in chicken broth and ginger, it is warm, slightly soupy, and very easy to eat. To make it, soak the noodles until soft, then simmer them gently in chicken broth with sliced ginger until they turn translucent and absorb the flavor. Kids especially love it because the flavors are gentle and comforting.

One important thing to note is that in Hawaii, this dish is eaten with rice, not as a standalone noodle soup. Long rice also absorbs liquid quickly, so when cooking for a party, always use extra broth. That way, the noodles stay soft and slippery by the time the dish is served, instead of turning dry and clumped.

• Main ingredients: Spam, neutral oil, optional shoyu, brown sugar, furikake

• Difficulty: ★☆☆☆☆

• Time: prep 5 minutes, cook 6–8 minutes

• Flavor: savory, salty, caramelized

• Best served with: steamed white rice, fried egg, simple plate lunches

Spam may have been created in the mainland United States, but it became a true local favorite in Hawaii. Affordable, shelf-stable, and easy to cook, it found its way into everyday meals and plate lunches across the islands. 

Slice Spam into thick pieces — about a centimeter — then pan-fry over medium heat until both sides turn deep golden with crisp edges. If you like a sweet-salty finish, splash in a little shoyu with brown sugar during the last minute and let it glaze the surface before taking it off the heat.

The key is patience. Spam needs time in the pan so the natural sugars can caramelize and form that dark, crispy crust. That texture is what makes it work so well with plain rice and a runny fried egg. A quick sprinkle of furikake or a teriyaki-style glaze turns this pantry staple into a side that disappears fast.

• Main ingredients: Hawaiian sweet rolls (such as King’s Hawaiian), butter

• Difficulty: ★☆☆☆☆

• Time: prep 5 minutes, warm 5–8 minutes

• Flavor: soft, lightly sweet, buttery

• Best served with: saucy pork dishes, BBQ meats, Hawaiian plate lunches

Hawaiian sweet rolls are a familiar sight at parties and family gatherings, especially when there is plenty of sauce on the table. Their soft texture and gentle sweetness make them perfect for soaking up gravies, meat juices, and glazes without falling apart.

You can serve them straight from the package, lightly warmed, or brush them with garlic butter and toast them briefly for extra flavor. One popular slider hack is to slice the entire slab of rolls in half horizontally, layer in Kalua pork and cheese, brush the tops with butter, and bake until warmed through. What starts as a simple side dish quickly turns into an easy crowd-pleaser that disappears fast.

To make planning even easier, the table below breaks these side dishes down by when and how they can be prepared. Whether you need something you can make a day ahead, prep early, or serve right away, this quick guide helps you save time and stay organized when cooking for a crowd.

• Do not be afraid of sweetness. Hawaiian food often leans slightly sweet, especially in side dishes. That touch of sweetness is there to balance salty pork, soy-based sauces, and smoky grilled meats — not to turn the meal into dessert.

• If you are bringing food to a party, choose wisely. Chicken long rice and macaroni salad travel well and hold their texture for hours. Avoid cold salads with fresh greens or cucumber if they will sit too long — they tend to lose their crunch and water out.

• Think in balance, not quantity. A good Hawaiian plate usually needs just three things: something rich or creamy, something fresh and cooling, and something warm. You do not need a long menu for the meal to feel complete.

• Substitute ingredients without stress. If fresh taro, Okinawan sweet potatoes, or specialty items are hard to find, use powders, canned versions, or close alternatives. Hawaiian cooking has always been practical and adaptable.