Fresh and flavorful Hawaiian recipes — poke, plate lunches, kalua pig, loco moco, and island-inspired cooking.
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A delicious and easy chicken recipe cooked in a crockpot with a sweet Hawaiian flavor.
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Open in Pepper →Hawaiian cuisine reflects the island's extraordinary history of immigration and cultural fusion — Native Hawaiian, Japanese, Chinese, Korean, Filipino, Portuguese, and American all contribute to a food culture that's unlike any other in the world.
From the raw elegance of fresh poke to the comfort of a plate lunch with two scoops of rice and macaroni salad, to the dramatic slow-cooked imu-style kalua pig, Hawaiian food encompasses an extraordinary range of preparations with a shared warmth and generosity.
On Pepper, home cooks return to these Hawaiian recipes again and again, proving their deliciousness and allowing the spirit of the islands to flourish in kitchens worldwide.
Use fresh ahi for poke
Poke is only as good as the fish. Buy sushi-grade ahi tuna and cut it into uniform 3/4-inch cubes so every bite seasons and marinates evenly.
Low and slow for kalua pig
Traditional kalua pig is cooked in an imu underground for hours. At home, a slow cooker with a little liquid smoke and sea salt gets remarkably close to that smoky, shredded result.
Sticky rice is the base
Hawaiian plate lunch relies on short-grain Japanese-style sticky rice, not fluffy long-grain. Cook it in a rice cooker for consistent results and the right chewy, slightly clingy texture.
Balance sweet and savory
Hawaiian cooking leans into sweet-savory combinations — pineapple with pork, teriyaki with ginger, brown sugar in macaroni salad dressing. Don't fight it; lean into that balance.