This is alist of dishes in Hawaiian cuisine, which includesNative Hawaiian cuisine and the broader fusioncuisine of Hawaii. The cuisine of Hawaii refers to the indigenous, ethnic, and local cuisines within the diverse state ofHawaii.

• Portuguese sausage orSPAM, eggs and rice is a common breakfast, so much so that it is featured item at places like fast food restaurants like McDonald's and Burger King.^[1][2]

• Plate lunch
• Mixed plate (plate lunch with two types of protein)
• Okazuya
• Loco moco
• Poke
• Musubi, popularlySPAM, andGöteborg musubi on the island of Kauai^[3]

• 
  Ahi tunalimu (seaweed)ahi poke
• 
  Tako (octopus)poke
• 
  Spam musubi

• Cakes:chantilly,Dobash, guava/rainbowchiffon once a perennial favorite at birthday parties for over 40 years,^[4] haupia
• Dole Whip—though not invented in the islands,Dole andpineapples are associated with Hawaii^[5]
• Guri-guri—a sherbet originating from Maui via Japan^[6]
• Haupia—a standalone dessert, or coconut flavoring accompaniment to others
• Hawaiian shave ice also known as "ice shave" in other parts of the state^[7]
• Kōʻelepālau — Pudding of mashed sweet potato mixed with coconut milk
• Kūlolo—a distantAustronesian relative of thedodol usingtaro and coconut milk
• Piele — Kūlolo-like dessert made with sweet potato or breadfruit
• Lilikoi bar — local variation of thelemon bar
• Mochi, includingbutter mochi—a favoriteomiyage^[8]
• Pies:custard,pumpkin, pumpkin-custard, haupia, chocolate haupia, okinawansweet potato haupia^[9]
• Pumpkin crunch — A variation on the "pumpkin (pie) dump cake" popularized by Sam Choy, often served chilled as adessert bar.^[10]

• Andagi—popular at pop up shops during festivals likeObon^[11]
• Anpan
• Apple turnover—made popular byZippy's as "Apple Napples"^[12]
• Banana bread
• Blondies—made popular byKamehameha Schools called "haole brownies"^[13]
• Bok tong go—generically known as "(Chinese steamed) rice cake," a classic item sold by the manapua man; a multiple layered version similar tokue lapis with a brown sugar top layer also exist^[14]
• Chinese almond biscuit—simple known as "almond cookie
• Chinese shortbread—or "kong sui ban" a very tender Chinese biscuit whose texture is between a cookie and a cake, often paired with hot tea^[15]
• Chinese style bakery buns such as hot dog and ham & cheese
• Chocolate chip cookies andshortbread made with the addition of macadamia nuts
• Coco puffs—a popular cream puff made by Liliha Bakery typically filled with a chocolate pudding and topped with chantilly frosting^[16]
• Jindui—a staple duringChinese New Year but eaten throughout the year
• Lavash (or "lavosh") glamourized in the 1960s as a high end alternative to toast^[17]
• Malasada—a traditional staple onMardi Gras but popular throughout the year. Modern recipes have it coated with cinnamon sugar or filled with various jams and creams like guava, haupia, or custard^[18][19]
• Manapua—A local iteration of thechar siu bao often 2-3 times larger than those found indim sum restaurants. Popular fillings also include a wholelup cheong sausage, sweet potato, kalua pig, and sometimes is baked made popular by the Royal Kitchen in Chinatown in the 1970s^[20]
• Manju—a favoriteomiyage for travelers leaving Maui^[21][8]
• Molokai "hot bread"—a well-known export of Molokai thatAnthony Bourdain featured it and was even a semifinalist for the renownedJames Beard Foundation Award for Outstanding Baker^[22][23]
• Moon cakes—another favorite during the ChineseMid-Autumn Festival where local flavors are sometimes incorporated like mango and taro.^[24]
• Nian gao—(simply known as "gau") a staple ofChinese New Year sold at many Chinese and non-Chinese shops or made in bulk by local households to share with other families^[25]
• Poi donuts/ malasadas, mochi
• Portuguese sweet bread or "Hawaiian sweet rolls" outside of Hawaii^[26]
• Spanish rolls—a favorite staple to share in the office to go with coffee^[27]
• Snow puffies - A variation of the Napoleon pastry

• Goat cheese
• Meadow Gold Dairies (Hawaii)

• ‘Awa
• Blue Hawaii
• Coffee -Kona coffee being the most well-known, but is also cultivated throughout the islands^[28]
• Guava nectar
• Hawaiian Punch
• Liliko'i nectar
• Mai Tai
• Māmaki herbal tea
• ʻŌkolehao oroke^[29]
• Passion fruit-Orange-Guava (POG)^[30]
• Pineapple juice
• Tea - Introduced in the late 1800s. Farmers re-explored the idea of commercial tea farming in the 1980s. Hawaii’s localUSDA office, along withUniversity of Hawaii’s College of Tropical Agriculture, aided in research and helped to establish cultivars. Today there are approximately two dozen tea farms in Hawaii.^[31][32]
• Tiki bar
• ʻUala ʻawaʻawa - made frompoi ofʻuala that was left to ferment into alcohol^[33][34]

• Avocado
• Banana
• Bittermelon
• Breadfruit
• Carambola or "star fruit"
• Cassava
• Chico
• Chili peppers
• Coconut
• Corn
• Curuba
• Custard apple
• Daikon
• Dragon fruit
• Fig
• Fiddlehead fern
• Grape
• Guava
• Herbs
• Lemon
• Lettuce
• Lime
• Longan
• Lychee
• Mango
• Mangosteen
• Marungay
• Mountain apple not to be confused withrose apple
• 'Ōhelo berries
• Maui onion
• Orange
• Papaya
• Passion fruit known asliliko'i (or lilikoi)
• Persimmon
• Poha
• Pineapple
• Pomelo known widely as jabong
• Rice - Although no longer widely cultivated, it was an important crop in the mid-1800s, it's importance sometimes replaced taro paddies^[36]
• Soursop
• Squash andmelons, includingwatermelon
• Strawberry
• Surinam Cherry
• Sweet potato orʻuala from cultivars introduced via ancient Polynesian voyages; and contemporary introductions likeOkinawan^[37]
• Tamarind
• Taro
• Watercress
• Winged bean

• 
  Prison inmates onOʻahu eatingpoi circa 1890
• 
  Pineapple fromMaui
• 
  Lychee, introduced to Hawaii about 100 years ago

• Banchan ortsukemono, side dishes including pickles
• Bean paste (confectionary) such as Japaneseanko formanjū, or Chinese "black sugar" forjindui
• Champuru
• Chop suey
• Congee - Chinesejook, Filipinoarroz caldo, Koreanjuk, Vietnamesechao
• Jai popular duringChinese New Year
• Miso
• Palusami
• Palula - Leaves of the sweet potato could be used as or along with taro leaves^[38]
• Pickles includingunripe mangoes,sweet onions,edible seaweed (limu orogo), radishes forđồ chua andtakuwan ordanmuji,namasu and variouskimchi
• Pinakbet
• Sari-sari - Filipino-inspired vegetable soup
• Tofu
• Watercress soup - common at traditional Hawaiian food restaurants
• ʻUala hoʻomalamala - Prepared likepoi but withsweet potatoes^[39]

• Fermented bean products such asdouchi,doubanjiang,gochujang, andmiso
• Fina'denne'
• Fish sauce - includingpatis ornam pla
• Fish paste - such asbagoong monamon
• Shrimp paste - such asbagoong alamang orhaam ha
• Furikake
• "Hawaiian" chili pepper and "chili pepper water"
• Chili paste similar tosambal orsriracha
• Chili powder likeshichimi orgochugaru
• Chili oil includingchili crisp andlayu
• Curry (Japanese) powder or roux blocks
• Ginger scallion sauce - calledgeung yeung, traditionally served with cold ginger chicken, but now also being used as a dressing for fish inpoke^[40]
• Honey frommacadamia andohia lehua blossoms
• Hoisin
• ʻInamona
• Kalbi marinade
• Kiawe (mesquite) charcoal
• Mayonnaise
• Mirin
• Mandoo dipping sauce for mandoo and meat jun
• Chinese hot mustard sometimes made withColman's powdered mustard hydrated with vinegar (or water) and often mixed with soy sauce or chili paste for dipping Chinesedim sum dishes, orsashimi (as an alternative to soy sauce and wasabi)^[41]
• Oyster sauce
• Salt orpaʻakai, most famouslyalaea salt
• Sweet onions, raw
• Liliko'i butter -Fruit curd made with passion fruit^[42]
• Ponzu
• Sesame oil
• Soy sauce, categorically known asshoyu
• Tabasco sauce
• Taegu - A combination ofgochujang,gochugaru,soy sauce andsesame oil
• Tonkatsu sauce
• Tsuyu dipping sauce, for noodles hot or cold
• Wasabi or imitations made withhorseradish
• Umeboshi
• Vinegar - Popular styles includeapple cider vinegar andrice vinegar

• Chili frank,chili with wholehot dogs (served with rice)
• Beef stew
• Bulgogi
• Canned corned beef
• Corned beef hash - normally shaped into patties
• Hamburger curry stew
• Hot dogs are simply boiled, pan fried, grilled or simmered in a sweetened soy sauce "shoyu dogs" and served with rice
• Kalbi shortribs
• Loco Moco
• Meat jun - ajeon typically made with thin slices of beef sometimes marinated before dipping in egg/egg batter before pan frying^[43]
• Pho
• Pipikaula ("beef rope"), a salted and dried beef that resemblesbeef jerky
• Sukiyaki
• Teriyaki beef
• Teriyakiburgers - a common item at local burger joints, the McTeri is a favorite and seasonal item found at McDonald's^[44]
• Teriyakimeatballs

• Siu mei dishes:cold ginger chicken,roast duck
• Minute Chicken
• Fried:Chicken katsu,karaage,Korean fried chicken, garlic chicken, "mochiko" chicken
• Grilled:Huli-huli chicken,teriyaki,Korean barbeque
• Stews:chicken adobo, chickenluau stew, Chinesesoy sauce chicken, Japaneseshoyu chicken,chicken papaya,chicken long rice,nishime

• Adobo
• Cantonesedim sum influenced dishes such aschar siu manapua,fun guo is known as "pepeiao" (meaning "ear" in Hawaiian),^[46]gok jai or "half moon",pork hash are a normally twice as large than the usualshumai, and "ma tai su" a baked pork and water chestnut pastry^[47]
• Crispygau gee - (kau gee) deep fried dumplings but simply shaped by folding wrapper in half into rectangles or triangles^[48][49]
• Kalua pig
• Laulau
• Lechon
• Portuguese sausage
• Lumpia
• Lūʻau stew
• Musubi
• Pasteles
• Pastele stew
• Pork guisantes
• Rafute
• Siu mei, Cantonese roasted pork including,char siu,siu yuk
• Won ton
• Vinha d'alhos

• Cake noodles - a serving of chow mein noodles are fried until the outside is crispy, while the inside remainsal dente and then cut into squares. It is usually topped with gravied/saucy dishes likebeef and broccoli^[50]
• Chicken long rice
• Chow fun
• Chow mein
• Look fun
• Pancit
• Saimin, fried saimin
• Yakisoba

• Steamed rice
• Fried rice
• Mochi rice
• Musubi
• Futomaki - simply known as "maki" classic fillings include strips of cucumber, par cooked carrots,tamagoyaki,kampyo, and colored powdereddried shrimp "hana ebi"
• Inarizushi - simply known as "inari" or by its larger local variation "cone sushi"

• Arare (or interchangbly as "kakimochi") andsenbei
• Coconut balls
• Crack seed such as dried or preserved (wet) lemons, plums, and mangoes
• Dried squid or cuttlefish
• Haw flakes
• Hurricane popcorn - popcorn tossed witharare orfurikake
• Li hing mui (powdered) coveredgummy candies anddried fruits
• Macadamia nuts and chocolate covered macadamia nuts
• Maui-style potato chips^[51]
• Sesame seed candy
• Shortbread
• Shrimp chip
• Taegu - sometimes made with dried codfish and sold alongsidepoke in the seafood sections of local grocery store, but often made withdried squid/cuttlefish in households^[52]
• One-Ton chips (fried wonton strips)^[53]

• Oxtail soup
• Saimin
• Portuguese bean soup (sopa de feijao)
• Ashitibichi—Okinawan pig's feet soup^[54]
• Wonton mein

• Kukui
• Chocolate
• Tī

• Macaroni salad
• Poi
• Potato mac salad^[55]
• Polynesian arrowroot

• Cuisine of Hawaii
• Oceanic cuisine
• Hawaii portal
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• Sasaki, Pat; Douglas Simonson; Ken Sakata (1986).Pupus To Da Max. Honolulu, HI: Bess Press.ISBN 0-935848-38-X.

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