In this article, we delve into the 25 best Hawaiian side dishes that are sure to tantalize your taste buds and transport you to a sun-kissed beach with every bite. From the classic creamy mac salad that pairs perfectly with any BBQ feast to the refreshing poke salad featuring succulent diced fish, each dish tells a story of tradition and community.

You’ll discover unique recipes like the sweet and savory Hawaiian-style potato salad, the vibrant and zesty Hawaiian coleslaw, and the unforgettable taro leaves cooked in coconut milk, known as luau stew.

Whether you’re planning a luau, a family gathering, or simply want to infuse your everyday meals with a taste of aloha, these side dishes will add a delightful touch to your table. Join us as we explore these culinary treasures and celebrate the flavors of Hawaii, ensuring that each meal is not just food but an experience filled with the warmth and spirit of the islands. Prepare to embark on a delicious journey that will inspire your next cooking adventure!

What are Hawaiian Side Dishes?

Hawaiian side dishes are flavorful accompaniments that complement the island’s main dishes, often reflecting the diverse culinary influences that shape Hawaiian cuisine. These Hawaiian Side Dish incorporate a variety of local ingredients, including tropical fruits, vegetables, rice, and seafood, showcasing the rich flavors and cultural heritage of the islands.

1. Macaroni Salad

This is a classic, tasty, and oh-so easy macaroni salad recipe! Made with classic ingredient staples including celery, red pepper, and onion and dressed up in a simple creamy mayo-based dressing, this is guaranteed to be a hit at every cookout and potluck this year!

Ingredients

• ▢8 oz dry macaroni noodles (227g)
• ▢½ cup finely diced sweet gherkins usually 4-6 sweet gherkins for me (80g)
• ▢¾ cup finely diced red bell pepper about ½ pepper (100g)
• ▢⅓ cup thinly sliced celery about 1-2 stalks (55g)
• ▢⅓ cup finely diced red onion (45g)
• ▢2 large hard boiled eggs, finely diced

Macaroni Salad Dressing

• ▢¾ cup mayonnaise I use olive oil mayo (175g)
• ▢¼ cup sour cream (70g)
• ▢2 Tablespoons sweet pickle juice
• ▢1 Tablespoon red wine vinegar*
• ▢1 Tablespoon granulated sugar
• ▢2 teaspoons dijon mustard
• ▢¼ teaspoon salt
• ▢¼ teaspoon ground black pepper
• ▢⅛ teaspoon garlic powder
• ▢⅛ teaspoon crushed red pepper optional

Instructions

1. Prepare macaroni noodles according to package instructions. Drain and rinse immediately with cold water, then drizzle with a teaspoon of olive oil and gently stir so the noodles don’t stick together as they sit.
2. In a large bowl, combine macaroni noodles, sweet pickles, red pepper, celery, red onion, and eggs. Stir until well-combined. Set aside and prepare your dressing.

For the dressing

1. To prepare your macaroni salad dressing, combine mayonnaise, sour cream, red wine vinegar, sweet pickle juice, sugar, dijon mustard, salt, pepper, garlic powder, and crushed red pepper (if using) in a medium-sized bowl. Whisk until ingredients are well-combined.
2. Pour dressing over your macaroni salad ingredients and toss until well-combined.
3. For best flavor, cover bowl and allow macaroni salad to chill for at least one hour. Stir once more before serving and enjoy!

2. Hawaiian Lomi Salmon (with easy substitutes)

Taste paradise in a convenient bowl with this authentic Hawaiian Side Dish lomi salmon recipe with instructions for making your own salted salmon. Or use easy substitutes to make this fresh tomato dish come together quicker than a hula hoop.

Ingredients

Salted Salmon

• ▢4 oz fresh salmon, skin and bones removed See Notes 1 and 2
• ▢1 Tb sea salt or Pink Himalayan salt or 2 Tb kosher salt

Lomi Salmon

• ▢1 lb ripe tomatoes, diced 1/4-1/2″ thick pieces 1 lb is about 3 medium sized tomatoes or 2 1/2 cups diced tomatoes, see Note 3
• ▢2 ea green onion sliced 1/4-1/2″ thick pieces
• ▢1/2 c diced sweet onion, 1/4-1/2″ thick pieces see Note 4
• ▢salt to taste black pepper to taste if you like pepper

Optional

• ▢1/4 tsp Korean chili flakes or hot sauce of your choice

Instructions

• Put the salmon pieces in a nonreactive container, such as one made of glass, stainless steel or ceramic material.
• Sprinkle both sides with the 1 Tb of salt between both sides. Cover and refrigerate for 24 hours.
• Rinse salt off thoroughly or soak in water for an hour in the fridge. Drain, dry, and dice in to 1/4-1/2″ thick pieces.
• Gently mix salmon with remaining ingredients.
• If you have time, refrigerate for 2-3 hours before serving to give time for the flavors to meld. Store up to 3 days in the fridge.

3. Hawaiian Coleslaw

This Hawaiian Coleslaw recipe is a tropical twist on a favorite summer Hawaiian Side Dish, sweetened with crushed pineapple and jazzed up with a touch of apple cider vinegar.  Perfect Hawaiian Side Dish alongside pulled pork BBQ sandwiches!

Ingredients

• 10 ounce bag of coleslaw mix (or 4 cups shredded cabbage and carrot mix)
• 2 TBS chopped cilantro
• 1 15-ounce can crushed pineapple, drained
• 1 TBS apple cider vinegar
• ½ cup mayonnaise
• Salt and pepper

Instructions

1. In a bowl, mix together apple cider vinegar, mayonnaise, cilantro, and a few shakes of salt.
2. In a large serving bowl or Tupperware style storage container, mix the pineapple with the coleslaw mix and chopped cilantro.
3. Pour dressing over the coleslaw mix and toss to combine.  Add several turns of black pepper to the top.  Taste and adjust seasonings as needed (see notes)
4. For best result, let sit in the fridge for a few hours to allow flavors to meld, though coleslaw is best eaten the same day.

4. Authentic Hawaiian Poke Recipe in Only 5 Minutes!

Hawaiian poke is the hottest new food, and may be replacing the taco as the “it” food? If you’re wondering how to make poke, it’s so easy with this Hawaiian Side Dish Roy’s ahi poke recipe.

Ingredients

• 2 large sashimi grade Ahi tuna steaks (1 1/2 lbs.)
• 1/4 Cup vidalia onion or another sweet yellow onion, sliced
• 1/2 Cup chopped green onion
• 3 Tbsp soy sauce
• 1 Tsp sesame oil
• 1 Tbsp. sweet chili sauce
• 1 Tbsp grated ginger
• 1 Tbsp sesame seeds

Instructions

• 1. Pat ahi dry and cut into 1/2 inch cubes.
• 2. Combine all other ingredients in bowl.
• 3. Add a bit of dressing in at a time and taste it until you have just enough to enhance the flavour of the fish.
• 4. It can be served immediately. If waiting to eat it, it must be refrigerated.

5. Better Than Takeout Fried Rice

So, I decided to whip up a batch of our favorite homemade fried rice- it’s so easy to make and tastes way better than any takeout you could order. Plus this Hawaiian side dish ready to go in just 20 minutes… you can’t beat that!

Ingredients

• ▢3 Tbsp butter – divided
• ▢3 eggs – lightly beaten
• ▢1 large carrot – peeled and cubed
• ▢1 small white onion – chopped
• ▢3 cloves garlic – minced
• ▢4-5 cups rice – preferably long-grain rice (jasmine or basmati) cooked and chilled
• ▢1 cup frozen peas
• ▢4 green onions – thinly sliced
• ▢1/4 cup soy sauce * – plus more to taste
• ▢2 tsp sesame oil
• ▢3 tsp oyster sauce
• ▢salt and pepper

Instructions

• Preheat a large skillet or wok to medium heat. I’ve used both nonstick and regular skillets; I kind of prefer nonstick for this rice.
• Add 1 tbsp. of butter to the pan.
• Once the butter has melted, pour the lightly beaten eggs. Let them cook for about 30-40 seconds or until set, then scramble.
•  Once the eggs are fully cooked, remove them and set them aside.
• Add the remaining butter to the pan. When it’s hot, add the carrot and onion, and cook until tender.
• Next, add the garlic and cook until fragrant, taking care not to brown. Turn the heat up slightly and add the cold rice and peas.
• Then, cook the mixture for about 3-4 minutes (it will sizzle and should brown a bit).
• Add the eggs, green onions, soy sauce, sesame oil, and oyster sauce.
• Cook for a few more minutes or until the mixture is hot.
• Season with salt and pepper, and serve immediately.

6. Melting Sweet Potatoes

Melting Sweet Potatoes are the ultimate comforting Hawaiian side dish that’s crispy on the outside but literally melts in your mouth. Try them today!

Ingredients 

• ▢1 1/2 pounds sweet potatoes , thin tube shape, peeled and sliced 1 inch thick
• ▢4 tablespoons unsalted butter , melted
• ▢1 teaspoon thyme , chopped
• ▢1 cup chicken broth
• ▢3 cloves garlic , lightly crushed and peeled
• ▢kosher salt , to taste
• ▢course ground black pepper , to taste

Instructions

1. Toss the potatoes in the mixture of the butter, thyme, salt, and pepper. Arrange in a single layer on a metal baking pan.
2. Bake in a preheated 500 degree oven on the top-middle rack until golden brown, about 10-15 minutes per side.
3. Flip the potatoes a third time, add the broth and garlic and roast for another 10 minutes.

7. Grilled Pineapple

Tender, sweet, melt-in-your-mouth deliciousness, Grilled Pineapple is the perfect dessert or Hawaiian side dish for all of your summer barbecues!

Ingredients

• 2 pineapples peeled and cored
• ½ cup unsalted butter melted
• ½ cup brown sugar
• ¼ cup honey
• 2 teaspoons ground cinnamon
• ⅛ teaspoon salt

Instructions

1. Cut one pineapple into 8 rings by slicing the pineapple. Cut the other pineapple into spears by cutting it in half longways. Then cut those pieces in half longways to make quarters, and then in half once again to make 8 spears.
2. Preheat the grill to medium-high heat (or start your coals for a charcoal grill) and lightly coat the grate with vegetable oil.
3. In a medium bowl, mix together the melted butter, brown sugar, honey, cinnamon, and salt until you have a sauce.
4. Brush the sauce all over the pineapple rings and spears with a pastry brush.
5. Grill the pineapple for 2-3 minutes per side. Brush each side in sauce again before flipping. For the rings, rotate 45 degrees to get a nice diamond grill mark pattern.
6. Remove from the grill and serve warm as is or with vanilla ice cream.

8. Saimin, Hawaii’s Noodle Soup

Saimin is Hawaii’s favorite noodle soup Hawaiian side dish ! Made from wheat and egg noodles and a dashi-based broth, this is a clean, refreshing Hawaiian side dish with many great toppings like spam, egg, kamaboko, and green onions. Learn everything you need to know about saimin (history, where to eat, recipe, and more) in this post ^_^

Ingredients

Noodles

• 2 bundles saimin noodles (fresh or frozen)

Quick Broth

• 4 cups chicken broth
• 2 teaspoons dashi powder
• 1 tablespoon soy sauce
• 1 1-inch knob of ginger, smashed

Toppings

• Spam, thinly sliced into matchsticks
• Scrambled egg, thinly sliced
• Kamaboko (fishcake), sliced
• Green onions, chopped

Instructions

1. Make the broth. Bring the chicken broth to a boil, then add in the dashi powder, soy sauce, and ginger. Simmer the broth for 15-30 minutes.
2. Boil the saimin noodles according to package instructions. Drain and divide between two bowls.
3. Pour the broth over the noodles. Add the toppings.
4. Eat hot and enjoy!

9. Arbi Chaat – Vegan Taro Root Salad

Arbi Chaat is a healthy, vegan, and gluten-free salad made of taro root, onion and cucumber tossed in a dressing made of sweet and sour date tamarind chutney and Indian spices. It’s delicious on its own or as a side with your main meal.

Ingredients  

• ▢6-8 Taro roots Arbi
• ▢1 cucumber peeled and cut in cubes
• ▢½ medium red onion cut in cubes
• ▢1-2 green chilies finely chopped, adjust to taste
• ▢2-3 tablespoon date and tamarind chutney adjust to taste
• ▢½ teaspoon Kashmiri red chilli powder adjust to taste
• ▢1 teaspoon chaat masala
• ▢Salt to taste
• ▢handful cilantro (coriander) leaves finely chopped
• ▢few pomegranate seeds for garnishing optional

Instructions 

1. Wash & clean the taro roots thoroughly. Cook the taro roots using either of the below options. Cooking time may vary based on the size of the taro.
2. Pressure cooker: Add two cups of water to the cooker, place a trivet, and the taro roots on the trivet. Close the lid with the weight (whistle) on and pressure cook for 1 whistle on medium heat.
3. Instant Pot – Add two cups of water to the Instant Pot insert, place a trivet, and the taro roots on the trivet. Close the lid with vent to sealing. Cook on manual (or pressure cook) high for 4 mins followed by a quick release.
4. Stovetop – Bring a pot of water to a boil and salt it. Add the taro to the water and boil for 10-15 mins until fork tender.
5. Microwave – Add the taro roots to a microwave-safe bowl filled with water covering the roots and microwave at full power for 10-15 mins until fork tender. If not done, microwave for another 5 mins & check.
6. Once cooked, add them in cold water to stop the cooking process. Drain and then peel & cut them in cubes.
7. Ensure not to over boil/cook them as they would become gooey. A firm yet cooked version of Taro goes best for this chat.
8. Preferably cut the onions, cucumber, and taro root all of the same size.
9. Add all the ingredients in a large mixing bowl (except pomegranate seeds) and mix it all up until everything is well combined and all ingredients are coated nicely.
10. Keep refrigerated until ready to serve.
11. Tastes best when eaten fresh or can be stored in a day or so in refrigerator.
12. While serving garnish with Cilantro leaves and pomegranate seeds.

10. Easy Coconut Jasmine Rice

This easy coconut jasmine rice is fragrant, aromatic, and so delicious! This Hawaiian side dish takes just 25-30 minutes to make and it’s make-ahead friendly.

Ingredients

• ▢1 (14 oz) can unsweetened coconut milk (full fat) – preferably Thai-style, I like the Thai Kitchen brand
• ▢2 cups uncooked jasmine rice
• ▢1 ½ cups water
• ▢¾ teaspoons Kosher salt

Instructions

1. Rinse rice thoroughly with cold water using a colander, using your hands to gently swirl it around. Set aside.
2. Stir the coconut milk with a spoon, if needed: When you open the can, it may look separated, and that’s normal. Simply stir it with a spoon until evenly combined.
3. In a medium saucepan, combine coconut milk, water, and salt. Over medium heat, bring to a low boil.
4. Then, add the rinsed rice and give it a quick stir. Bring to a boil again and then reduce to a low simmer. Cover with the lid and simmer for 18-20 minutes until water has been absorbed and rice is tender.
5. Remove from heat and let it sit, covered, for 8-10 minutes. Fluff with a fork and serve.

11. Instant Pot Squid Lū’au

Squid lū’au is a traditional Hawaiian side dish made with vibrant green taro leaves, octopus, coconut milk and often served at family gatherings. This is one recipe that you have to try.

Ingredients  

• 2 cups water
• ¼ teaspoon baking soda
• 1 pound luau leaves
• 1 pound octopus boiled and sliced
• 1 tablespoon butter
• 1 cup coconut milk
• 2 teaspoons granulated sugar
• ½ teaspoon Hawaiian salt

Instructions 

1. Set Instant Pot to saute mode. Add water and baking soda. Mix to combine.
2. While the water is heating up begin cutting the luau leaves. Trim off stems. Peel the outer layer of the stems. Discard the peelings. Cut steams in about 3 inch pieces. Stack the leaves on one another and roll them up. Cut width wise into strips. 
3. Add leaves to the Instant Pot. Close the lid and set to sealing. Cook on manual high pressure for 25 minutes. Natural pressure release
4. Add the octopus to the pot. Put the lid on and set to sealing. Cook on manual high pressure for 5 minutes. Quick release. 
5. Set to saute. Add coconut milk, sugar, and Hawaiian salt. Stir to combine. Simmer until thickened and ENJOY!

12. Huli Huli Chicken Recipe

This huli huli chicken recipe is sweet, tangy, smokey, and full of flavor. It’s a nice spin on plain grilled chicken, is great for cookouts, and Hawaiian side dish can be used with any cut of chicken! 

Ingredients

• 4-5 pounds boneless skinless chicken thighs
• ½ cup packed light brown sugar
• ½ cup ketchup
• ½ cup light soy sauce
• ½ cup pineapple juice canned
• 1 tablespoon ginger paste or minced ginger
• 1 tablespoon garlic paste or minced garlic
• 3 tablespoons apple cider vinegar
• ½ teaspoon cumin
• ½ teaspoon coarse black pepper
• ½ teaspoon paprika smoked or sweet
• Pineapple rings – 1 pineapple or 1 can of slices drained
• ½ cup sliced green onions for garnish

Instructions

1. Rinse chicken leg quarters and pat dry.
2. In a large bowl or gallon size ziploc bag, combine all ingredients except for the chicken. Mix well.
3. Remove ½ cup of the sauce mixture and set aside for serving the chicken.
4. To the remaining sauce, add the chicken thighs, mixing well so that all of the chicken is submerged in the marinade.
5. Cover or seal and place in the refrigerator to marinate for at least 4 hours and up to overnight.
6. Heat grill to medium high heat (400°F).
7. Lightly brush the grates with oil.
8. Place the chicken on the heated grill. Cook about about 10 minutes without turning or moving. Flip and continue cooking until the internal temperature of the chicken reaches 165°F (about 10 minutes more). Discard the marinade that the chicken was in.
9. When the chicken is about halfway done cooking, add the pineapple rings to the grill and cook until golden on each side.
10. Remove everything from the grill.
11. Brush the reserved marinade over the chicken. You can place the chicken under the broiler for just a few minutes to thicken the sauce or you can heat the reserved sauce in a small saucepan on the stovetop to thicken it slightly and then brush that over the chicken.

13. Spam Musubi

Spam Musubi is rapidly growing in popularity and for good reason! It’s so good! No need to book a flight to Hawaii to enjoy it, this local favorite Hawaiian side dish can easily be made in the comfort of your own home.

Ingredients

• ▢12 ounces Spam
• ▢1/4 cup oyster sauce
• ▢1/4 cup soy sauce
• ▢1/2 cup sugar
• ▢Nori roasted seaweed used for sushi, cut into halves or thirds (I cut it into thirds to make it go further)
• ▢6 cups cooked sushi rice WITHOUT the vinegar mixture added –Click HERE for the Sushi Rice Recipe
• ▢furikake (optional)

Instructions

1. Slice the SPAM into about 8-10 slices (depending on how thick you like it) and put in a Ziplock bag. Mix oyster sauce, soy sauce, and sugar until sugar is dissolved and add to the bag with the SPAM. Marinate for about 15 minutes.
2. Drain off marinade and fry SPAM on each side over medium heat until slightly crispy or until desired doneness. Some people like to glaze the SPAM with the marinade/sauce AFTER frying, either way tastes great! 
3. Place a strip of nori on a cutting board or clean surface (shiny side down). Place your Musubi mold across the middle of the nori.
4. Add Sushi Rice to the mold, pressing down firmly and evenly so there is about 1-1 ½ inches of rice. Dip the mold and your fingers in water as you go to prevent sticking.
5. Optional: Add a sprinkling of furikake (a mixture of sesame seeds and little bits of nori) for extra flavor.
6. Next, remove the mold from the rice. Now you will have a nice little block of rice right on the nori. Add some of the cooked SPAM to the top. Wrap up one side of the nori and stick it to the top of the SPAM, then wrap up the other side. Just like you are wrapping a nice little package. Use a little water on your finger to seal if needed. Serve warm.
7. Some like it dipped in soy sauce, some like it with ketchup, and some like it as is.

14. Vegetable Tempura

Delicious Vegetable Tempura has a light, crisp outer coating that isn’t overly greasy. This classic Hawaiian side dish can be made at home with restaurant-quality results. It makes a great appetizer or side dish!

Ingredients 

Tempura Dipping Sauce

• ▢3/4 cup chicken broth
• ▢3 Tablespoons soy sauce
• ▢2 Tablespoons mirin
• ▢2 teaspoons sugar granulated or brown sugar

Vegetables (about 24 pieces)

• ▢sweet potato peeled and sliced into 1/4-inch discs
• ▢broccoli florets
• ▢asparagus
• ▢onion sliced into wedges
• ▢Japanese eggplant sliced into discs
• ▢oyster mushrooms
• ▢bell pepper strips

Tempura Batter

• ▢1 egg
• ▢1 cup all-purpose flour
• ▢1 cup ice water
• ▢Vegetable or canola oil for frying (about 4 cups)

Instructions 

Tempura Sauce

• Make the tempura sauce by combining the broth, soy sauce, mirin, and sugar in a small saucepan over medium heat. Bring to a boil and simmer for 3-4 minutes until the sugar is dissolved. Cool to room temperature.

Prepare the Vegetables

• If using sweet potatoes, peel and slice, then soak them in a bowl filled with cold water for 15 minutes to remove some of the starch before battering and frying.
• Slice any vegetables as needed. If the broccoli florets are particularly large, you may want to cut them in half.

Make the Tempura Batter

1. Heat 2 inches of oil in a cast iron skillet or dutch oven over medium-high heat until it reaches 325-350 degrees F. It helps to have a thermometer handy to monitor the oil temperature.
2. Combine 1 cup of ice with 1 cup of water in a bowl and let this sit for a minute or so until the water is very cold. Measure your water from this to get 1 full cup for use in the recipe.
3. Add the flour to a large bowl. Beat the egg in another bowl, then add the egg and cold water to the flour. Stir in a figure-8 motion using chopsticks to gently combine the ingredients into a batter. It’s okay if there are some lumps. Keep the batter cold by sticking it in the fridge when you aren’t using it. Or stick the bowl of tempura batter in a larger bowl filled with an ice water bath to keep the batter completely cold.
4. Dry any veggies before dipping, especially the sweet potatoes, by patting them with paper towels so the batter will stick.
5. Dip each vegetable in the batter, then shake off excess and add them to the hot oil. Fry the root vegetables like sweet potatoes first since they take a little bit longer. Don’t over crowd the pan or the oil temperature will drop quite a bit.
6. Fry the sweet potatoes for 3-4 minutes, flipping halfway through. For other vegetables like broccoli, onion, and bell pepper, they will only need to fry for 1-2 minutes typically.
7. Transfer the vegetable tempura to a wire rack over a baking sheet as they finish so they can drain without becoming soggy on paper towels. Sprinkle with salt and pepper, if desired, to season. Serve with dipping sauce.

15. Tomato Avocado Cucumber and Maui Onion Salad

This simple tomato, cucumber, and avocado salad gets a spicy Mexican-flavor kick from jalapeños and a fresh lime and chili dressing that makes it a terrific Hawaiian side dish for any meal.

Ingredients

• 1 hot house English cucumber , seeded and sliced into ¼-inch slices
• 2 avocados , peeled, pitted and sliced into ½-inch chunks
• 8-10 Campari or cocktail size tomatoes , halved and then quartered
• ¼ Maui onion , thinly sliced
• 1 jalapeno , sliced
• 1 cup fresh cilantro leaves
• 2 tablespoons canola oil
• Juice of 2 limes , about ¼ cup
• ¼ teaspoon chili powder
• Generous pinch of sugar
• Kosher salt and freshly ground black pepper

Instructions

• In a large bowl, add the cucumber, avocados, tomatoes, onion, jalapeño and cilantro leaves. In a small bowl, mix the canola oil with the lime juice, chili powder, sugar and season with kosher salt and freshly ground black pepper to taste. Pour over the salad ingredients and lightly toss to coat. Serve chilled or at room temperature.

16. Easy Tropical Fruit Salad Recipe

This Easy Tropical Fruit Salad Recipe is simply amazing! It is the best fruit salad with an amazing honey lime glaze that will keep you coming back for more. Everyone will love this easy Hawaiian side dish when you serve it at your next Summer BBQ.

Ingredients

• ▢1 pineapple (cut into bite sized chunks)
• ▢1 pound strawberries (quartered)
• ▢1/2 canteloupe
• ▢5 kiwis (sliced)
• ▢6 mandarin oranges (peeled and separated)
• ▢2 limes
• ▢2 lemons
• ▢1/4 cup honey

Instructions

1. Chop up each fruit individually.
2. I really like my pineapple slicer. Watch my Facebook video where I show you how easy it is to make.
3. Combine the fruit in a large glass bowl.
4. Pour honey into a small glass bowl. Squeeze the two limes and lemons into the bowl and mix well.
5. Pour the honey lime glaze over the fresh fruit and toss to combine.
6. Place in the fridge until ready to serve.

17. Pina Colada Hawaiian Bread

Pina Colada Hawaiian Bread – loaded with juicy pineapple and chewy coconut, this easy Hawaiian side dish quick bread is a scrumptious tropical treat!

Ingredients

• 1 20 oz can crushed pineapple with juice
• 3 1/2 cups shredded sweetened coconut
• 4 large eggs
• 1 1/2 cups sugar
• 4 cups all purpose flour
• 2 tsp baking soda
• 1 1/2 tsp salt

Instructions

1. Whisk together pineapple (with juice), coconut, eggs, and sugar till well combined. Stir in flour, soda, and salt.
2. Pour batter into 3 medium loaf pans that have been sprayed with non-stick spray. (I like to line mine with parchment paper.)
3. Bake at 325° for 40-45 minutes, or until a toothpick inserted in the center comes out clean.

18. Potato Mac Salad

Potato mac salad is a Hawaiian side dish plate lunch necessity. Tangy, creamy, and the ultimate chilled side dish that pairs perfectly with so many main dishes. A must try recipe.

Ingredients 

• 3 small potatoes
• 8 ounces elbow macaroni
• 2 tablespoons apple cider vinegar
• 1 cup mayonnaise
• 1/2 cup milk
• 1 tablespoon granulated sugar
• salt and pepper to taste
• 1 carrot grated
• 2 tablespoons grated onion
• 3 hard boiled eggs roughly chopped

Instructions 

1. Peel and cut potatoes into 1 inch cubes.
2. Heat a large pot of water to a rolling boil. Add salt and a splash of oil to the water. Add the potatoes and boil for 5 minutes. Then add the elbow macaroni and continue to boil until potatoes are fork tender and the macaroni is al dente.
3. Drain the potatoes and noodles. Toss with apple cider vinegar and set aside.
4. In a large bowl add mayonnaise, milk, sugar, salt, and pepper. Whisk to combine.
5. Then add the mayonnaise mixture to the macaroni noodles and stir to combine.
6. Add in carrots, onion, and eggs. Gently stir until well combined.
7. Cover and place in the refrigerator for 4 hours or overnight until cooled.
8. Serve cold and ENJOY!

19. Tuna Poke Bowl Recipe

This Tuna Poke Bowl Recipe is a quick and easy homemade Hawaiian side dish sushi bowl with ahi tuna poke as the star. A simple blend of tuna, rice, avocado, cucumber and a flavorful sauce.

Ingredients

• 2 Cups White Rice – cooked & cooled
• 1 Lb Cubed Sushi Grade Tuna
• 1 teaspoon Soy Sauce or Tamari
• 1 teaspoon Toasted Sesame Oil
• 1 Tablespoon Toasted Sesame Seeds
• 1 English Cucumber – sliced, quartered
• 2 Avocados – pitted, sliced thin
• 1/4 Cup Sliced Pickled Ginger – chopped
• 4 Green Onions – sliced
• 1/2 Lemon – sliced ultra thin (optional)
• Sauce:
• 1/4 Cup Soy Sauce or Tamari
• 2 Tablespoons Toasted Sesame Oil
• 1/4 Cup Honey
• 1 teaspoon Chili Garlic Sauce
• 1/4 Cup Mayonnaise
• 2 teaspoons Sriracha

Instructions

1. Prep rice then let cool in refrigerator.
2. Combine tuna, 1 teaspoon soy sauce, 1 teaspoon toasted sesame oil and 1 Tablespoon toasted sesame seeds. Refrigerate while prepping the other ingredients.
3. Combine the sauce ingredients. Taste and adjust to your preference.
4. Mix mayo and sriracha, adjust to taste.
5. Assemble poke bowls by layering rice, tuna, cucumbers, avocado, lemon and ginger. Top with green onions and sauces. Serve.

20. Japanese Seaweed Salad (Wakame)

This restaurant-style Japanese Seaweed Salad (a.k.a. “wakame”) is perfect when paired with a tray of sushi, or your favorite Asian soup! You can make this Hawaiian side dish at home in just 10 minutes!

Ingredients

• 50 grams (1.7 ounces) dried wakame seaweed
• 3 tablespoons reduced-sodium soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon mirin
• 1 teaspoon sugar
• 1 teaspoon grated ginger
• ½ teaspoon grated garlic
• 1 tablespoon toasted sesame oil
• ¼ teaspoon red pepper flakes
• 1 baby cucumber (skin on), very thinly sliced
• ½ teaspoon toasted white sesame seeds
• ½ teaspoon black sesame seeds

Instructions

1. Place the seaweed in a medium-sized bowl and cover with water. Let sit for 10 minutes until rehydrated.
2. While seaweed is soaking, prepare the dressing: In another medium-sized bowl, whisk together the soy sauce, rice vinegar, mirin, sugar, ginger, garlic, sesame oil, and red pepper flakes. Set aside.
3. When the seaweed is rehydrated, strain the seaweed in a colander and rinse thoroughly. Make sure to remove as much moisture as possible, squeezing the seaweed if necessary.
4. Add the seaweed, sliced cucumber, and sesame seeds to the bowl of dressing and toss well to coat.
5. Cover and chill in the refrigerator for 30 minutes to 1 hour.
6. When ready to serve, garnish with extra sesame seeds.