10 Traditional Hawaiian Foods You Must Try

This article was originally published on March 25, 2025, and was updated March 9, 2026.

People often mention “fish and poi” when talking about traditional Hawaiian food. Fish from the sea and poi from the land were staples in a diet that developed through generations of skill and sustainability.

When the first Polynesian voyagers arrived, the Kanaka Maoli (Native Hawaiians) found freshwater streams, fertile soil and oceans rich with seafood. Communities thrived on what they could grow and catch, for example taro, sweet potatoes, breadfruit, coconuts, fish, seaweed and shellfish.

Today, that food can be hard to find. What many call “Hawaiian food” is actually “local cuisine” — a fusion of Asian, European and American influences born from Hawaiʻi's plantation era. Many visitors leave Hawai‘i without ever tasting traditional Hawaiian cuisine. But seeking it out is more than just a culinary treat, it’s a way to experience the islands’ history, culture and spirit from the inside out.

10 Traditional Dishes To Try

Laulau

Laulau is a traditional Hawaiian dish in which pork, fish, or chicken is wrapped in taro leaves and then steamed, baked, or cooked in an underground oven called an imu. Each laulau is wrapped in green ti leaves, a local plant that protects the food and locks in the juices while it cooks. The dish has a tender, earthy flavor and is often part of a Hawaiian plate lunch alongside poi (taro root paste) and lomi lomi salmon.

Laulau, surrounded by typical accompaniments including poi, lomi lomi salmon and steamed sweet potato. Photo by Marco Garcia. t

Poi

Poi is a Hawaiian staple made of mashed taro root. The taro is pounded with water until it reaches a smooth, pudding-like consistency. It has a slightly sour taste due to natural fermentation and is often served alongside laulau, kalua pig and other traditional dishes.

Kālua Pig

A beloved staple at Hawaiian celebrations, Kalua pig is a slow-roasted pork dish traditionally cooked in an underground oven called an imu. The process involves seasoning the meat with Hawaiian sea salt, wrapping it in banana or ti leaves, and covering it with hot lava rocks and earth. After hours of roasting, the result is tender, smoky pork that practically falls off the bone. This dish is almost always served at lū‘aus and family gatherings.

Kālua pig is traditionally cooked slowly in an underground imu. Photo by Marco Garcia.

Lomi Lomi Salmon

Ancient Hawaiians did not have salmon, tomato or onion. Traditionally, this dish would have been made with fish caught off the shores of Hawaiʻi and combined with ingredients on hand such as sea salt and seaweed. The term lomi lomi means “to massage” in Hawaiian, referring to the cooking technique. After European contact with the Hawaiian Islands, the dish started being prepared with imported salted salmon, diced tomatoes and onions. That recipe has stood the test of time, offering a bright, flavorful side dish that pairs well with poi or rice.

Lomi lomi salmon is a dish with traditional roots, but prepared with ingredients introduced to the islands after European contact. Photo by Marco Garcia.

Poke

Poke (pronounced poh-kay) is one of Hawaiʻi’s most beloved dishes. Poke, which means to slice or cut up, can be made of anything. Today, it is most commonly made with ʻahi, but it can be made with beef, vegetables or any kind of seafood. A typical poke is fish marinated in a savory mix of soy sauce, sesame oil and green onions. Other versions feature octopus (tako poke), salmon or tofu. Modern variations often add spicy mayo, avocado or seaweed for an extra burst of flavor.

ʻAhi poke with limu and sea salt. Photo by Sarah Burchard.

ʻOpihi

ʻOpihi is a raw limpet, or sea snail. It is a prized Hawaiian delicacy and is almost extinct on some island. It is commonly served with a splash of shoyu and a sprinkle of sea salt. Harvested by hand from wave-battered rocky cliffs, gathering ʻopihi is both dangerous and deeply rooted in tradition. Its briny, ocean-forward flavor is unlike anything you’ve ever tasted and is cherished by locals for its rarity and cultural significance.

Squid Lūʻau

Squid lū‘au is Hawaiian comfort food made by stewing tender squid in a rich blend of taro leaves and coconut milk. The earthy greens and creamy coconut complement the squid, creating a savory, slightly sweet dish that’s both hearty and traditional.

Squid lūʻau (right). Photo by Marco Garcia.

ʻUlu (Breadfruit)

When Polynesian voyagers first settled the Hawaiian Islands, they brought with them essential crops known as “canoe crops.” Carefully chosen for their ability to sustain life on new lands, among these was ‘ulu, a starchy fruit that grows on towering trees that became a vital part of a traditional Hawaiian diet. ʻUlu can be boiled, baked, fried, grilled or roasted, with a texture similar to potatoes and a mild flavor that pairs beautifully with coconut milk. Its versatility and nutritional value made it a cornerstone of everyday meals.

Fresh ʻulu. Photo by Sarah Burchard.

Haupia

Haupia is a traditional Hawaiian coconut dessert with a texture somewhere between pudding and gelatin. Made from coconut milk and sugar, and thickened with cornstarch, this creamy treat is chilled and cut into squares for serving. While classic haupia is simple and satisfying, modern variations often pair it with chocolate in cakes and pies for a rich island twist.

Kūlolo

Kūlolo is a chewy Hawaiian dessert made from grated taro, coconut milk, and sugar, traditionally steamed or baked in ti leaves. Its dense, fudge-like texture and rich, caramel-like flavor make it a favorite treat at Hawaiian markets and festivals.

Hanalei, Kauaʻi is known for its kūlolo, which is rich and caramelized. Photo by Sarah Burchard.

Poke 101: All About Raw Fish

Poke is so popular in Hawai‘i that you can find it in nearly every grocery store. But for locals, it’s not just about having poke, it’s about the variety and quality a place offers.

One of the best spots for poke in O‘ahu is Tamashiro Market in Honolulu. Just look for the weathered pink building with the giant red lobster on the front. This Kalihi-Palama staple has been serving some of the freshest seafood on the island for generations. The Tamashiros were making poke long before it was trendy, and their selection is legendary — think ‘ahi limu, spicy ‘ahi, ‘ahi shoyu, aku limu, ‘ahi onion, and ‘ahi chili, just to name a few.

Tamashiro Market on Oʻahu is known for its poke and local seafood selection. Photo by Sarah Burchard.

Here’s a quick Poke 101: Hawaiʻi locals use two main types of tuna — ‘ahi and aku. ‘Ahi refers to yellowfin or big-eye tuna, which is pale pink and has a cleaner, milder taste. Aku is skipjack tuna, deeper red in color with a bolder, fishier flavor. Many locals prefer aku poke for its stronger ocean taste. Personally, I’m all about spicy ‘ahi poke, made with creamy mayonnaise and Sriracha. It’s rich, flavorful, and absolutely addictive.

Once you know the basics, reading the labels becomes a breeze. ‘Ahi limu? That’s poke with seaweed. ‘Ahi shoyu? Marinated in soy sauce. ‘Ahi chili? Spiked with chili peppers or chili water. Aku versions often come with the same tasty combos.

Where to Find Traditional Hawaiian Food

It’s becoming harder to find restaurants that serve traditional Hawaiian food. While you can still spot laulau or Kālua pig on lunch plates across the islands, it’s rare to find a place that offers the full Hawaiian experience, complete with poi, lomi lomi salmon and haupia all on one plate.

That’s what makes Helena’s Hawaiian Food so special. Opened in 1946 by Helen Chock, this humble, family-run eatery in Honolulu has been serving authentic Hawaiian cuisine for nearly 80 years. Today, her grandson Craig Katsuyoshi carries on the legacy, keeping the flavors and traditions alive.

In 2000, Helena’s received the James Beard Foundation’s Regional Classic Award, a national recognition of its enduring quality and cultural significance. Despite the accolades, the restaurant remains true to its roots — unfussy, welcoming, and all about the food.

You can order à la carte or to-go for a full Hawaiian set meal. Either way, expect traditional favorites like pipikaula short ribs, squid lū‘au, lomi salmon, and, of course, poi.

Location: 1240 North School Street, Honolulu, O‘ahu

For more than 50 years, the Hoe family has run the Waiāhole Poi Factory in Kāne‘ohe. While it’s no longer a functioning poi factory, this beloved roadside stop still specializes in hand-pounded poi.

The process is labor-intensive: taro root is harvested, boiled, peeled and pounded with a heavy stone poi pounder — sometimes weighing up to 10 pounds — until it reaches a smooth, stretchy consistency. With most poi today processed by machine, this old-school method is both a cultural and culinary gem.

If you’re driving to Oʻahu's North Shore through Kāne‘ohe, keep an eye out for a small, weathered wooden building on the left. It's definitely worth the stop.

If you’re not hungry for a full plate of Hawaiian food, treat yourself to Waiāhole Poi Factory’s signature dessert: the Sweet Lady of Waiāhole. Named after the beloved 1980s Jawaiian hit by Bruddah Waltah, this local favorite layers creamy haupia ice cream over warm, chewy kulolo.

Location: 48-140 Kamehameha Hwy, Kāne‘ohe, HI 96744

Home of the legendary one pound laulau, Kuhio Grille in Hilo proves that bigger can be better. This Hawaiʻi Island favorite serves up hefty portions of traditional Hawaiian food with a side of local hospitality. If you have room for dessert, their sweets counter features macadamia nut cream pie, sweet potato haupia pie and crunchy peanut butter mochi. Come hungry and you’ll leave happy.

Location: 80 Pauahi Street, Hilo, HI 96720

Keep Your Eyes Peeled for Roadside Vendors

Some of the best traditional Hawaiian food isn’t found in restaurants, but in food trucks and roadside tents. With the high cost of rent in Hawaiʻi, many families share their culinary talents through these pop-up stands. One makes laulau just the way I like it. Others offer fresh Kālua pig, homemade haupia, and even ‘opihi harvested straight from the ocean. But the ultimate find? A family that hand-makes kūlolo. Grating fresh coconut for kūlolo is no easy feat — it’s labor-intensive and time-consuming. So when I manage to snag a piece before its sold out, it feels like winning the lottery. You may only find these stands occasionally, so when you do, go for it.