What “Hawaiian party food” can mean
Search for Hawaiian party food and you will find three quite different things.
- Traditional Hawaiian food, which comes from Native Hawaiian cooking and the early Polynesian settlers: kalua pig, poi, laulau, haupia.
- Local-style food, which grew from the mix of Japanese, Chinese, Korean, Filipino, Portuguese (see Portuguese food and wine) and other communities in the islands: plate lunches, spam musubi, macaroni salad, butter mochi.
- Hawaiian-themed food, which borrows pineapple and a tropical look, such as ham-and-pineapple skewers. Some Hawaiian cooks point out that this is not the same as Hawaiian food, though it can still be a fun party snack. (Pineapple-glazed ham does have a genuine home elsewhere: it is a Christmas staple in Jamaican holiday food.)
A good party menu can mix all three, as long as you know which is which. This guide leans on the first two and adds a few easy themed ideas for guests who want something familiar.
What to serve at a luau
A luau is a Hawaiian feast, and menus vary by family and region. A balanced spread usually has:
- A centerpiece meat: kalua pig (shredded, smoky roast pork) or huli huli chicken.
- A fish dish: lomi-lomi salmon or poke.
- Starches: steamed white rice, poi, or sweet potato.
- A cool side: macaroni salad, which is very common on local-style plates.
- Something green or wrapped: laulau (pork or fish steamed in leaves) or a simple salad.
- Dessert: haupia (coconut pudding squares), butter mochi, fresh pineapple or other tropical fruit.
If you are cooking for a crowd, pick one centerpiece, one or two sides and one dessert you can make ahead rather than trying everything.
Traditional dishes worth knowing
Kalua pig is pork cooked in an underground oven (imu) in the traditional method. At home it is usually approximated in the oven or slow cooker.
Lomi-lomi salmon is a fresh-tasting side of diced salted salmon, tomato and onion, served cold.
Poi is a paste made from pounded taro. It has a mild, slightly tangy flavor and is often eaten alongside richer, saltier dishes.
Laulau is pork, fish or chicken wrapped in leaves and steamed. Taro leaves are traditional.
Haupia is a set coconut dessert, cut into squares.
If you enjoy the Pacific side of this, our guide to Marshallese food shows how taro leaf, breadfruit and coconut are used in another island cuisine.
Local-style favorites
Spam musubi is a slice of seared, glazed Spam on a block of rice, wrapped with a strip of nori. It is one of the most popular portable snacks in Hawaii.
Huli huli chicken is grilled chicken in a sweet-savory marinade, traditionally turned on a rotisserie.
Poke is cubed raw fish dressed with soy sauce, sesame oil and onion, among other seasonings.
Macaroni salad is a creamy pasta salad served with plate lunches.
Butter mochi is a chewy baked dessert made with sweet rice flour, coconut milk and butter. For a wider look at sweet rice flour, see our waffle and mochi recipes.
Easy Hawaiian finger foods to bring to a party
If you were asked to bring a finger food, these travel well and need no plates:
- Spam musubi, cut into bite-size pieces
- Kalua-style pork on small slider buns
- Pineapple and ham skewers, ideally prepped the day before
- Teriyaki chicken or meatball skewers
- Poke served in small cups (keep it cold)
- Haupia or butter mochi cut into small squares
- Fresh pineapple, mango or papaya cut for picking
Recipes
Quantities below are a starting point for about 6 to 8 people. Adjust to taste.
Kalua-style pork
Ingredients: about 2 to 2.5 kg (4 to 5 lb) boneless pork shoulder, 1 to 2 tablespoons coarse sea salt, a small amount of liquid smoke (optional), banana leaves or foil.
- Rub the pork with salt. If using liquid smoke, add a little; it is strong.
- Wrap tightly in banana leaves (if available) and then foil.
- Roast at a low temperature, around 150°C (300°F), until the meat shreds easily with a fork. This usually takes several hours.
- Shred and toss with some of the cooking juices. Taste and add salt if needed.
A slow cooker works too: cook on low until the pork is very tender.
Lomi-lomi salmon
Ingredients: salted or cured salmon, ripe tomatoes, sweet onion, green onion.
- Dice the salmon, tomatoes and onion into small, even pieces.
- Gently mix and chill for at least an hour.
- Taste before adding salt, since cured salmon is already salty.
Use properly cured salmon, or fish sold for raw eating, and keep the dish cold. If you are serving pregnant guests, older adults, or anyone with a weakened immune system, consider leaving out raw fish dishes.
Spam musubi
Ingredients: cooked short-grain rice, canned Spam, soy sauce, sugar, nori sheets.
- Slice the Spam into even pieces and sear in a pan until browned.
- Add a splash of soy sauce and a little sugar and let it glaze.
- Press rice into a block the size of the Spam slice (a mold or the empty can works).
- Top with Spam, wrap with a strip of nori, and seal the end with a dab of water.
Haupia
Ingredients: coconut milk, sugar, cornstarch, water.
- Whisk cornstarch with a little cool water until smooth.
- Heat coconut milk with sugar, add the cornstarch mixture, and stir until it thickens.
- Pour into a lightly greased dish and chill until firm, then cut into squares.
Package ratios differ, so follow a trusted recipe for the exact cornstarch amount if you are unsure; too little will not set and too much will turn rubbery.
Sweets and drinks
Beyond haupia and butter mochi, pineapple, mango and coconut are all natural fits. For drinks, offer something non-alcoholic such as pineapple or guava juice, coconut water or a fruit punch, and add a pitcher of water. Label alcoholic drinks clearly if you serve any.
Hawaiian birthday traditions
Customs vary by family. A baby’s first birthday is traditionally a large celebration in Hawaii, often with a big gathering and plenty of food shared among relatives and friends. For other birthdays, a typical Hawaiian-style party might include a lei, music, shared plates and a favorite local dessert. If you are celebrating with a Hawaiian family, ask what matters to them rather than assuming.
What you need for a Hawaiian-themed party
- Food: the menu above, with enough rice and sides to balance the rich meats.
- Decor: fresh flowers or leaves, leis, and bright tropical colors.
- Music: Hawaiian music or ukulele.
- Serving ware: banana leaves or palm-style placemats make an easy base, plus plenty of napkins.
- Respect: keep the focus on enjoying the food and culture, and avoid costumes that mock Hawaiian traditions.
Make-ahead plan
- Two days before: shop and marinate any chicken.
- One day before: cook the pork and refrigerate it, make the haupia, and bake the butter mochi.
- Day of: cook rice, reheat pork gently, assemble lomi-lomi salmon and any poke close to serving time, and grill skewers.
Keep cold foods cold and hot foods hot, and do not leave perishable dishes out for long.
FAQ
What’s a good finger food to bring to a party?
Spam musubi, kalua-style pork sliders, teriyaki skewers and small squares of haupia or butter mochi are easy to carry and eat by hand.
What do you serve at a luau?
Most luau menus include a roast pork or chicken dish, a fish dish, rice or poi, a side such as macaroni salad, and a coconut or fruit dessert.
What do you need for a Hawaiian-themed party?
Food, flowers or leis, music, simple tropical decor and a relaxed, shared-plate style of serving.
Is Hawaiian pizza Hawaiian food?
No. Pineapple-topped pizza is a themed idea, not a traditional Hawaiian dish, but pineapple flavors can still make a fun party snack.