Top 16 Hawaiian Foods

Honokaa Chocolate is a premium, handcrafted chocolate brand known for its high-quality ingredients and artisanal production methods. Originating from Hawaii, it often features unique, locally sourced flavors that highlight the island’s rich agricultural heritage. Honokaa Chocolate’s offerings are made with a focus on single-origin cacao, producing smooth, flavorful chocolate that’s both sophisticated and indulgent. With a dedication to sustainable practices and supporting local farmers, it provides a taste experience that reflects the natural beauty and bounty of Hawaii. Perfect for chocolate lovers seeking distinctive and flavorful creations.Expand

Surfing Goat Dairy is located in Kula, Maui, Hawaii, where it produces a variety of goat cheeses. The dairy farm raises its own goats, and the cheeses are made from the milk of these goats. They offer a range of products, including soft cheeses, hard cheeses, and flavored cheeses. Additionally, they provide tours and cheese tasting events to visitors at their farm.Expand

Manoa Chocolate is a bean-to-bar chocolate manufacturer located in Kailua, Hawaii. Founded in 2010, this company sources cacao from local Hawaiian farms as well as from international locations, emphasizing sustainable and ethical practices in its production process. Manoa Chocolate offers a variety of chocolate products, including bars and confections, and is known for highlighting the distinctive flavors of the cacao beans used in their chocolates.Expand

Akaka Falls Farm Preserves is a small family-run artisanal producer based on Hawaiʻi Island (the Big Island), located in the village of Honomu near Akaka Falls, specializing in hand-crafted jams, marmalades, fruit spreads, chutneys, and tropical fruit butters. Production follows a true “farm-to-jar” approach, using primarily fruit grown on their own farm or sourced from local Hawaiian growers, harvested at full ripeness. All products are made in small batches without artificial preservatives, colors, or high-fructose corn syrup, and use organic sugar to preserve the natural character of the fruit. The range features expressive tropical flavors such as mango, pineapple, passion fruit, and their combinations, often with gentle acidic or lightly spicy accents that reflect the local climate and terroir. Texture and aromatic profile vary with the season and fruit maturity, giving each preserve an authentic, non-industrial character. Overall, Akaka Falls Farm Preserves consistently prioritizes ingredient origin, freshness, and artisanal methods over mass production.Expand

Greenwell Farms is a family-owned farm with a rich tradition in cultivating and processing premium 100% Kona coffee, located in the heart of the legendary Kona region in Hawaii. With over 170 years of experience, Greenwell Farms stands out for its exceptional quality, carefully controlled production processes, and deep commitment to preserving the authenticity of Kona coffee. The story of Greenwell Farms began in 1850 when Henry Nicholas Greenwell arrived in Hawaii and recognized the remarkable potential of the region’s fertile volcanic soil. Thanks to his pioneering efforts, Kona coffee quickly gained international recognition, winning a Recognition Diploma at the World Exposition in Vienna in 1873. Today, the farm is managed by the fourth generation of the Greenwell family, with Tom Greenwell at the helm, continuing the tradition of producing premium coffee on nearly 100 hectares of Hawaii’s finest land. Greenwell Farms offers a wide range of premium Kona coffees, grown and processed to the highest standards. Their Private Reserve coffee, sourced from 35 hectares in the central part of the farm, is carefully processed to satisfy even the most discerning coffee lovers. The selection also includes Full City Roast, Medium Roast, and Peaberry, known for its rarity and unique flavor. Every cup of Greenwell coffee delivers a distinctive smooth, rich, and well-balanced taste with notes of nuts, caramel, and dark chocolate. Greenwell Farms is dedicated to sustainability and environmental responsibility. Their farming methods protect the environment and support the long-term sustainability of Kona coffee, while their direct collaboration with local farmers helps preserve traditional cultivation techniques.Expand

Aloha Bites is a small, family-run kitchen from Hawai‘i that brings together the island’s freshest ingredients, a spirit of sharing, and the joy of handmade food. From their home base in sunny Kailua, they craft jams, jellies, chutneys, and mini cupcakes—all made with love and deep respect for nature and tradition. The fruits they use are sourced directly from local farms—guava, mango, lilikoi, pineapple—each jar capturing the vibrant flavor and spirit of the islands. Whether it’s their spicy mango chutney, fragrant hibiscus jelly, or a soft mini cupcake with Kona coffee and chocolate, every product carries a touch of genuine aloha. But Aloha Bites isn’t just about sweets—it’s about joy, togetherness, and those small, thoughtful moments we share with others. Each jar and bite is filled with care, community, and a deep love for the place they call home.Expand

Waialua is a chocolate producer based in Honolulu, Hawaii. It specializes in crafting single-origin chocolates using locally sourced cacao beans from Oahu's North Shore. The chocolate from Waialua is known for showcasing the unique flavors and characteristics of the Hawaiian-grown cacao. The facility often provides educational tours to highlight their bean-to-bar production process.Expand

Puna Chocolate specializes in the production of high-quality chocolate made from cacao sourced directly from their own farms. They control the entire process from growing the cacao to crafting the finished chocolate bars, ensuring a high level of quality and sustainability. Puna Chocolate offers a variety of chocolate products, including single-origin bars and flavored chocolates.Expand

Poke is a traditional Hawaiian dish that is made with small pieces of fresh and raw fish or seafood, which are combined with finely chopped vegetables, herbs, condiments, and seasonings. Although traditional poke uses either ahi tuna (yellowfin tuna) or octopus, the variations on this dish are endless these days, including poke with salmon, mussels, crabmeat, or oysters, as well as vegetarian versions with diced avocados. Typical ingredients apart from the raw fish or seafood include sweet onions, garlic, shallots, scallions, sesame seeds, seaweeds, candlenuts, limu (brown algae), soy sauce, honey, sesame oil, red pepper flakes, and Hawaiian sea salt. The creation of poke has been attributed to local fishermen who used to combine freshly-caught small reef fish with few seasonings such as sea salt, candlenuts, limu, and seaweed for a filling snack. Poke is typically consumed on its own as an appetizer or with steamed white rice for a full meal. In Hawaii, it is available in most supermarkets and is a common dish prepared for special occasions.Expand

Malasadas are traditional Portuguese yeast-leavened doughnuts made from eggs, flour, sugar, and milk. They are sometimes coated with cinnamon or granulated sugar. The original Portuguese malasadas don't have any holes or fillings, but the variations prepared in Hawaii do. The popularity of malasadas in Hawaii is not accidental – Portuguese laborers from the Azores came to Hawaii in the 19th century to work in the plantations. They brought their traditional foods with them, including the malasadas, which were originally prepared in order to use all the sugar and lard in one's home before Lent. Nowadays, malasadas are especially popular on Fat Tuesday. The Hawaiian malasadas can be filled with various ingredients such as chocolate, guava, or coconut pudding (haupia). The name malasadas means poorly cooked, referring to the sugary exterior that's contrasted by a soft crumb.Expand

Kalua pig is a traditional Hawaiian dish where a whole pig, seasoned only with Hawaiian sea salt, is placed inside a large pit that has been dug in the ground. Heated lava rocks are placed in the pit, with the insulation cover made from banana or ti leaves. The pig is then covered with more insulation and soil and is left to slowly roast through the day. The word kalua from the name of the dish refers to cooking in an underground pit, called imu in Hawaiian. The pig is usually served at special events, parties, and family gatherings, accompanied by steamed rice and taro root paste. The end result is tender, tasty, and juicy meat that falls off the bone and has a unique, salty and smoky flavor due to the greenery that keeps the pig moist while it roasts. For a traditional Hawaiian party, called luau, the pig is roasted with sweet potatoes, fish, breadfruit, and chicken in the same pit, providing an abundance of meat and wonderful flavors for everyone involved.Expand

Spam musubi is a Japanese-American dish hailing from Hawaii. In its most basic form, it consists of a fried slice of Spam that is placed on top of a rectangular wedge of rice, and the whole concoction is then wrapped in nori seaweed. This snack can be found everywhere on Hawaii – in school canteens, supermarkets, and convenience stores. It is believed that the inventor of this dish was Mrs. Mitsuko Kaneshiro, who first made it for her children, and then started to sell them in Honolulu during the 1980. Shortly after, the popularity of this portable snack soared, and the rest is history.Expand

Loco moco is Hawaii's popular comfort food, most often consisting of sticky rice at the bottom, topped with a hamburger patty, a fried egg, and the thick gravy that is poured on top of the whole combination, although there are numerous variations using bacon, ham, chicken, oysters, and shrimp. It is believed that loco moco was invented in Hilo, Hawaii in the 1940s, when Nancy Inouye, the wife of Lincoln Grill owner, prepared it as a meal that was affordable to the local children. When she put it on the menu, her husband Richard said that the kids are crazy (loco), and loco moco was born. Today, the dish is traditionally served on a paper plate, often curing hangovers and satisfying big appetites of numerous Hawaiian surfers.Expand

Plate lunch is an original, traditional Hawaiian dish consisting of two large scoops of white rice, macaroni salad that is heavy on the mayonnaise, and one meat-based entrée. If a plate has more than one entrée, it is then called a mixed plate. The dish stems back to the 1800s when sugar companies made plantations in Hawaii, attracting workers from all over the world. Since the immigrant workers didn't like sandwiches and similar American foods, they would place leftover rice and meats into metal tins with compartments, and plate lunch was born, based on the Japanese bento box tradition. The meat of choice is usually roast pork, pork adobo, kalua pork, a hamburger patty, beef teriyaki, or Portuguese sausage. Plate lunch is not just an ordinary dish, but a culturally significant one, bringing people of various cultural backgrounds together.Expand

Saimin is a traditional noodle soup that’s considered the national dish of Hawaii. There are several variations on the dish, but it usually consists of thin noodles in clear broth with fish cakes, scallions, and often char siu pork or ham. Additional ingredients often include shrimp, poultry, and eggs. The noodle soup is always served hot and it’s eaten at any time of day with a spoon or with chopsticks. The leftover dashi broth is drunk from the bowl. Saimin is a result of Hawaii’s Chinese, Japanese, and Filipino culinary influences. Nowadays, the dish can also be bought in stores as a ready-mix instant package because it’s considered the staple comfort food.Expand

Lomi-lomi salmon is a traditional dish originating from Hawaii. The dish is prepared with salmon and tomatoes as the main ingredients. It was originally introduced to Hawaii by early Western sailors. The salmon is rubbed with salt, then combined with diced tomatoes, minced red onion, and green onions. The word lomi means to press, massage, or rub, referring to the method of massaging the salted salmon between the fingers. Lomi-lomi salmon is traditionally served as an appetizer or a side dish at Hawaiian parties (luaus), usually alongside kalua pig, poke, and poi.Expand

Pu pu platter is a staple of American Chinese restaurants, consisting of a platter filled with a variety of small dishes and appetizers. This platter is believed to have been introduced to North America from Hawaii via Don the Beachcomber and Trader Vic during the 1940s and 1950s. A typical pu pu platter often includes spare ribs, chicken wings, egg rolls, fried wontons, crab rangoon, skewered beef, fried shrimp, and beef teriyaki. At the center of the platter, there is a small hibachi grill, and the fire can be used to reheat individual appetizers or make them more well-done. Everything needs to be cooked before, because the grill can only do so much. The name pū-pū is a Hawaiian word for appetizer.Expand

Haupia pie is a traditional pie originating from Hawaii. This chilled layered pie consists of a base of chocolate pudding and whipped cream topping, and in between, there is a layer of haupia (a gelatinous coconut pudding made with coconut milk, cornstarch, and sugar). The pie also contains an outer shell, a pie crust that’s baked until golden brown. Before serving, this Hawaiian staple is usually garnished with chocolate shaving over the whipped cream topping. Haupia pie can be found as a signature dish at most coffee shops and bakeries in Hawaii.Expand