17 Traditional Hawaiian Food Dishes You Should Know Before Visiting Hawaiʻi

Traditional Hawaiian food is unique because it is built around sustainability, community cooking, and a deep reliance on what the land and ocean naturally provide, rather than recipes, heavy seasoning, or individual portions.

Long before written recipes or modern kitchens, Native Hawaiian food was built on two simple foundations: the plants Polynesian voyagers carried across the ocean, and the method they used to cook for entire communities. Archaeological and linguistic evidence suggests that Polynesian settlers first arrived in Hawaiʻi sometime between 800 and 1200 CE, after long ocean voyages across the Pacific.

These elements shaped what we now recognize as traditional Hawaiian cuisine, long before Western contact changed the islands’ food landscape.

Equally important was how food was prepared. The imu, an underground oven lined with hot stones, allowed food to be simmered for hours. Wrapped in leaves and buried beneath earth, meats and vegetables absorbed gentle heat and natural smoke. This slow process is the quiet secret behind the smoky flavor that defines traditional Hawaiian meat dishes, especially kalua pig. This is also why these foods are inseparable from communal gatherings and Hawaiian feast foods.

When we refer to traditional Hawaiian food, we include two closely related groups of dishes: those rooted in ancient Polynesian practices before Western contact, and those deeply localized and adopted into Native Hawaiian life before the twentieth century. Together, they reflect living food traditions that form the foundation of indigenous Hawaiian cuisine and are still recognized today. 

In the Hawaiian language, pūpū refers to small bites or appetizers. At traditional gatherings and luau, however, pūpū are rarely eaten on their own. Instead, they are served alongside main dishes, acting as balancing elements — adding freshness, Hawaiian salt (alaea), or contrast to richer, slow-cooked foods.

• First-time try: ★★★★★ (Highly recommended)

• Ease of Eating: ★★★★☆ (Very approachable)

• Flavor profile: Clean and ocean-forward, lightly salty, with the crisp bite of seaweed and a subtle nuttiness from roasted kukui nut (inamona)

Unlike modern poke bowls layered with sauces and toppings, traditional poke is intentionally simple. Fresh raw fish — most commonly ahi tuna — is cut into cubes and lightly seasoned with Hawaiian salt (paʻakai), mixed with seaweed (limu), and finished with crushed roasted kukui nut. There is no soy sauce, no mayonnaise, and no sweetness. The focus is entirely on the natural flavor of the fish and the sea.

Many visitors are surprised by how restrained traditional poke tastes. However, tend to judge it by texture and freshness rather than bold seasoning. If the fish is good, nothing more is needed.

Pro tip: If you enjoy heat, try ‘spicy ahi’. While it’s a more modern adaptation, it’s widely accepted and often serves as an easier bridge for first-time visitors exploring authentic Hawaiian food.

• First-time try: ★★★★☆ (Recommended)

• Ease of eating: ★★★☆☆ (Generally easy, though the chilled texture may surprise some)

• Flavor profile: Chilled and refreshing, lightly salty with gentle acidity from tomatoes and a crisp bite from sweet Maui onion

Lomi lomi salmon is a cold Hawaiian salad made from salted salmon that is gently broken apart and mixed by hand—lomi literally means “to massage.” The fish is combined with diced tomatoes and finely sliced sweet Maui onion, then lightly chilled before serving. The result is bright and refreshing, with no heavy seasoning or added richness.

On a traditional table, lomi lomi salmon plays an essential supporting role rather than acting as a main dish. Locals often treat it as a palate cleanser, taking a few bites between richer foods like kalua pig or laulau. For many visitors, especially those unfamiliar with chilled savory dishes, the contrast can feel unexpected at first — but once paired with heavier meats, its purpose becomes immediately clear.

If you’re eating at a luau or ordering multiple dishes, this is one item worth keeping on your plate until the end. A spoonful of lomi lomi salmon can reset your palate and make the next bite of smoky pork taste just as satisfying as the first.

• First-time try: ★★★☆☆ (Worth trying)

• Ease of eating: ★★★★☆ (Easy to enjoy, slightly chewy)

• Flavor profile: Savory and lightly salty, firm on the outside with a tender interior, similar to jerky but less dry

Pipikaula is a traditional Hawaiian beef dish that reflects the islands’ ranching and luau food history rather than ancient Polynesian origins. Beef ribs or beef strips are seasoned simply with salt or soy sauce, partially air-dried, then grilled or pan-seared. The result sits somewhere between fresh meat and jerky — flavor-concentrated without being overly harsh.

This dish traces back to the paniolo, Hawaiian cowboys who developed their own food traditions after cattle ranching spread across the islands in the 19th century. For locals, pipikaula is familiar, unfussy food. It’s common to see it served as a snack or shared plate, especially alongside beer.

Visitors often compare pipikaula to beef jerky, and while the comparison helps set expectations, the experience is noticeably different. Pipikaula is meant to be eaten warm, not dried to the point of brittleness.

Traditional Hawaiian main dishes are defined less by heavy seasoning and more by slow cooking. Many of these foods are prepared in an imu. The result is food that is tender, smoky, and meant to be shared — especially at large gatherings and Hawaiian feasts.

• First-time try: ★★★★★ (Must-try)

• Ease of eating: ★★★★★ (Very approachable)

• Flavor profile: Soft, shredded pork with gentle saltiness and a distinct smoky aroma; savory but never sweet.

Kālua Puaʻa is often described as the heart of a Hawaiian feast. Traditionally, a whole pig is seasoned simply with Hawaiian salt and wrapped in leaves, then slow-cooked in an imu for eight to twelve hours. Buried beneath layers of hot stones and earth, the meat cooks slowly, absorbing steam and smoke until it becomes tender enough to fall apart by hand.

Visitors sometimes expect kalua pig to resemble American-style barbecue, but the difference becomes clear with the first bite. There is no sweet sauce and no spice rub. Instead, the flavor comes from salt, smoke, and patience. The pork is mild, rich, and deeply comforting — one reason it is often the easiest traditional Hawaiian dish for newcomers to enjoy.

For local families, kalua pig is rarely everyday food. It’s closely tied to communal feasts, celebrations, and luau gatherings. Locals tend to pair it with poi or rice, letting the smoky pork balance against a neutral starch rather than overpowering it with sauce.

• First-time try: ★★★☆☆ (Recommended for curious eaters)

• Ease of eating: ★★☆☆☆ (Flavor is gentle, texture may feel unfamiliar)

• Taste profile: Rich and earthy, with tender pork and fish wrapped in soft taro leaves. The taro leaves have an earthy flavor similar to braised spinach.

Laulau is a traditional Hawaiian dish made by wrapping pork — often pork butt — and salted fish, commonly butterfish, in thick taro leaves (luau leaves). The bundle is then wrapped again in tougher ti leaves for protection and steamed slowly until everything inside becomes soft and infused with flavor.

A quick but important note for first-time diners: the outer ti leaves are not meant to be eaten. They serve only as a natural wrapper during cooking. What you eat is the tender taro leaf and the meat inside, which absorbs moisture and develops a deep, comforting richness.

For some visitors, laulau can be challenging — not because it’s strongly seasoned, but because of its soft texture and herbal aroma. When eaten with poi or rice, the richness is balanced, as locals typically enjoy it at family gatherings and Hawaiian feasts.

• First-time try: ★★★★☆ (Recommended)

• Ease of eating: ★★★★☆ (Very approachable)

• Taste profile: Firm and meaty, lightly salty, with a clean ocean flavor

In Hawaiʻi, aku is one of the most commonly caught ocean fish. It’s smaller than ahi tuna, fast-swimming, and often found close to shore, which made it accessible to fishing communities long before modern boats and equipment. Because aku was relatively abundant and reliable, it naturally became everyday food rather than a luxury item.

Traditionally, aku is prepared in the simplest way possible — grilled with sea salt and nothing more. There are no sauces, no heavy marinades, and no added sweetness. The focus is on freshness and texture, not bold seasoning. Locals tend to eat aku as part of regular meals, paired with taro, sweet potato, or poi, rather than presenting it as a special “must-try” dish for visitors.

• Visitor guidance: ❌ Not recommended to eat

• Current status: Protected and strictly regulated

ʻOpihi is a type of limpet that clings tightly to wave-battered rocks along Hawaiʻi’s coastlines. In ancient Hawaiian society, it was part of the coastal diet, gathered by experienced shoreline foragers who understood tides, seasons, and ocean conditions.

Today, ʻopihi remains culturally significant, even as it has largely disappeared from everyday consumption. Due to overharvesting and increasing shoreline risks, ʻopihi populations are now protected by law in Hawaiʻi, with strict regulations on when, where, and how they may be collected.

• First-time try: ★★★☆☆ (Worth trying if you’re open-minded)

• Ease of eating: ★★★☆☆ (Flavor is gentle, appearance may be challenging)

• Taste profile: Mildly sweet and creamy from coconut milk, balanced by the savory depth of squid, with a thick, curry-like texture

Squid lūʻau is a traditional Hawaiian dish made by slowly simmering squid or octopus with finely chopped taro leaves and coconut milk, sometimes finished with a touch of brown sugar. As it cooks, the taro leaves break down and thicken the dish, creating a deep green, velvety stew.

The appearance often gives first-time visitors pause — it looks dense and dark, almost like a thick green soup. But the flavor is far gentler than the appearance. When eaten warm alongside rice or poi, squid lūʻau will balance the saltiness of seafood with the natural richness of coconut and reward an open mind.

• First-time try: ★★★★★ (Highly recommended)

• Ease of eating: ★★★★★ (Very easy and familiar)

• Taste profile: Light and comforting, gently savory with a warming ginger aroma

Chicken long rice is a simple Hawaiian comfort dish made from clear bean thread noodles simmered in chicken broth with fresh ginger and shredded chicken. While its origins trace back to Chinese immigrants in the 19th century, the dish was quickly adapted into everyday Hawaiian cooking and became a regular presence at family gatherings and luau tables.

For many locals, chicken long rice is less about cultural symbolism and more about familiarity. It’s warm, mild, and easy to eat — often one of the first dishes children reach for. Visitors frequently compare it to chicken noodle soup or glass noodle dishes from East Asia, which is precisely why it works so well as a “reset” dish between richer, heavier foods.

Staple foods form the backbone of Hawaiian cultural dishes. Long before meat or fish took center stage, staples like poi and sweet potato were not optional—they were essential to daily survival and long-term sustainability.

• First-time try: ★★☆☆☆ (Challenging for some, but important to experience)

• Ease of eating: ★★☆☆☆ (Texture can feel unfamiliar)

• Taste profile: Mild and neutral when fresh; lightly tangy when fermented, with a thick, sticky texture

Poi is made from cooked kalo (taro) that is pounded and mixed with water until smooth. It comes in two main forms: sweet poi, which is freshly made, and sour poi, which is naturally fermented for a few days. Fresh poi tastes very mild, while fermented poi develops a gentle sourness similar to plain yogurt.

Many visitors dismiss poi after the first bite, often because they try to eat it like soup. In reality, poi functions as a starch, much like rice or bread. Locals eat it alongside salty or smoky dishes — kalua pig, laulau, or fish — where its neutral flavor helps balance richer foods rather than compete with them.

There is also an essential cultural layer to poi. Because kalo is considered Hāloa, the elder sibling of humankind in Hawaiian genealogy, poi carries deep meaning beyond taste. Even if it’s unfamiliar, a small, respectful taste goes a long way.

• First-time try: ★★★★★ (Very approachable)

• Ease of eating: ★★★★★ (Familiar and comforting)

• Taste profile: Naturally sweet, soft when cooked, and easy to pair with both meat and fish

Sweet potato, known as ʻuala, was one of the key crops brought by Polynesian settlers when they first migrated to Hawaiʻi. Hardy and adaptable, it thrived in areas where taro could not, making it an essential part of everyday survival.

In traditional meals, sweet potato provided steady energy and balance, often served simply — baked, steamed, or roasted. Within the foods of Hawaiian culture, sweet potato quietly reinforces the idea that Hawaiian cuisine is built on practicality, balance, and respect for the land.

These dishes emerged during Hawaiʻi’s Plantation Era, shaped by everyday interaction between Asian, European, and American communities. They are not ancient Native Hawaiian foods, but they are deeply woven into modern island life. For many locals, this is the food they grew up eating — simple, filling, and familiar.

After rich, savory dishes, Hawaiian meals often end on a lighter note. Desserts and drinks tend to be simple, refreshing, and comforting — designed to cool the palate.

• POG Juice flavor profile: Bright, fruity, and refreshing

• Mai Tai flavor profile: Balanced, tropical, and rum-forward

POG juice — a blend of passion fruit, orange, and guava — is a staple drink in Hawaiʻi, commonly served at breakfast or alongside meals. It’s sweet, tangy, and instantly recognizable.

The Mai Tai, while often associated with resort culture, has become one of Hawaiʻi’s most iconic cocktails. Made with rum and tropical flavors, it’s typically enjoyed casually rather than ceremonially, especially in social settings.

Traditional Hawaiian food is meant to be eaten together, not one dish at a time. A typical meal balances richness, freshness, and starch so that no single flavor overwhelms the table.

• Beginner-Friendly Combination: 

Kalua pig + rice (instead of poi) + lomi lomi salmon + haupia. This keeps flavors familiar while gently introducing traditional elements.

• Fully Traditional Combination: 

Laulau + sour poi + traditional poke with limu + squid lūʻau. This combination highlights earthy, fermented, and ocean-forward flavors in their most authentic form.

• Local Comfort Combination: 

Loco moco or kalua pig + macaroni salad + two scoops of rice. This reflects how many locals eat today — rich, filling, and built for comfort rather than ceremony.

• Salty & Smoky: Dishes like kalua pig, laulau, and pipikaula form the savory base of the meal. Slow cooking and imu-style preparation create deep, smoky flavors that feel satisfying but can be heavy when eaten alone.

Typical pairings: Kalua pig + poi, laulau + rice, or pipikaula + sweet potato.

• Acidic & Starchy: Poi, primarily when lightly fermented, provides mild acidity and soft starch that cuts through fatty meats. It works quietly in the background, much like bread or rice in other food cultures.

Typical pairings: Sour poi + kalua pig, poi + laulau, or poi + pipikaula.

• Cold & Fresh: Chilled dishes such as lomi lomi salmon and traditional poke help reset the palate. Their cool temperature and clean flavors prepare you for the next rich bite.

Typical pairings: Lomi lomi salmon + kalua pig, poke + laulau, or poke + poi.

• The Golden Rule: Don’t eat these foods separately. A balanced bite often includes all three elements — smoky meat, starchy poi, and something cold and fresh. 

For example, take a piece of kalua pig, dip it into poi, then follow with a spoonful of lomi lomi salmon.

When eaten this way, Hawaiian food stops feeling confusing. Balance, not bold seasoning, is what makes these meals work.

• Ingredient substitutions are expected outside Hawaiʻi. 

If taro leaves aren’t available, Swiss chard, spinach, or collard greens provide a similar soft texture for laulau-style dishes. Banana leaves or foil can replace ti leaves, which are never eaten anyway.

• Hawaiian salt can be simplified. 

Regular sea salt works just fine. The red color of alaea salt is traditional, but flavor-wise, saltiness matters more than appearance.

• Macadamia nuts make a good stand-in for kukui nuts. 

Lightly roasted and crushed, they offer similar richness and crunch in traditional-style poke.

• Start with forgiving dishes. 

Kalua-style pork, shoyu poke, and lomi lomi salmon are approachable and don’t require specialized equipment beyond good ingredients and patience.

Cooking Hawaiian food at home can feel intimidating, especially without tropical ingredients or an underground imu. In reality, many locals outside large gatherings face the same limits. What matters is understanding the intent behind the food and adapting it sensibly.

• You can use liquid smoke to recreate the imu flavor. 

A few drops of hickory or mesquite liquid smoke can add the gentle smokiness found in dishes like kalua pig. It’s not traditional, but it’s the most practical way to capture that signature flavor in a home kitchen.

• A slow cooker or Instant Pot works surprisingly well. 

Long, low cooking — eight to ten hours for pork — mimics the slow, enclosed heat of an imu, producing meat that’s tender, moist, and easy to shred.

• Your oven can substitute for underground cooking. 

Tightly wrapping meat in foil helps trap steam and heat, creating a pressure-like environment similar to imu cooking, especially when paired with low temperatures and long cook times.

Cooking traditional Hawaiian food takes time, patience, and tools most home kitchens don’t have — like an imu or access to fresh taro leaves. If you want to experience these dishes properly without spending hours cooking, the best option is to eat where locals trust.

The easiest way to find good Hawaiian food isn’t through ads or views, but by paying attention to small details that locals notice immediately.

• Look for “Sold Out” signs: Traditional dishes are labor-intensive and cooked in limited batches. If a place runs out early, that’s usually a good sign.

• Limited menus work best: Spots that focus on just a few dishes — poi, laulau, kalua pig—tend to do them well. Handwritten or simple menus are familiar.

• No ocean view needed: The best Hawaiian food is often found in residential areas or near industrial zones, not inside resorts.

These places may look modest, but they’re where tradition is kept alive day to day.

Every island in Hawaiʻi has places where traditional food is cooked with care, but some spots have become well-known for consistently serving Hawaiian food at its best. These are not trendy restaurants — they’re benchmarks.

• Helena’s Hawaiian Food (Oʻahu): A James Beard Award–winning family-run restaurant known for its no-frills approach and long lines.
  Must-order: Pipikaula short ribs and Hawaiian-style tripe stew.

• Highway Inn (Oʻahu): Serving Hawaiian food since 1947, with a cleaner, more modern setup that’s approachable for first-time visitors.
  Must-order: The tasting plate, which offers a well-balanced introduction to traditional dishes.

• Old Lahaina Lūʻau (Maui): Often considered one of the most authentic luaus in Hawaiʻi. While expensive, it offers a full cultural experience — traditional buffet, sunset setting, and historical hula performances.
  Best for: Those who want food, storytelling, and atmosphere together.

These places aren’t the only good options — but they set reliable standards. If you’re on another island, the same principles apply: look for focused menus, early sell-outs, and places locals return to without much fanfare.