This easy Hawaiian Plate Lunch brings a taste of the islands to your own backyard. Tender Hawaiian BBQ Teriyaki Chicken, fluffy steamed rice, and creamy Hawaiian Macaroni Salad come together for a meal that’s simple, satisfying, and perfect for summer cookouts.
As soon as the weather starts warming up, I find myself dreaming about firing up the grill. After the long winter we had this year, I couldn’t be happier that grilling season has finally arrived. Longer days, backyard gatherings, and delicious food shared with family and friends are some of my favorite parts of summer.
One of my favorite summertime meals is a traditional Hawaiian Plate Lunch. Years ago, my dear friend Julie and her Samoan/Hawaiian husband, E.T., introduced me to authentic island-style cooking. Every summer they hosted a backyard barbecue that was filled with incredible food and even better company.
The tables overflowed with grilled meats, Kalua Pork, macaroni salad, potato salad, steamed rice, and grilled vegetables. Someone always brought a big pot of Sapa Sui (Samoan Chop Suey), while another family member prepared taro simmered in creamy coconut milk.
As everyone gathered together, the guitars, ukuleles, drums, and beautiful island music would begin. We’d spend hours eating, laughing, sharing stories, and making new memories. Those gatherings are some of my favorite food memories, and this Hawaiian Plate Lunch always brings me right back to them.
The very first Hawaiian Plate Lunch I ever ate was at a local Hawaiian restaurant while watching E.T.’s band perform. My plate arrived piled high with juicy grilled meats, two generous scoops of rice, and a scoop of creamy macaroni salad. It seemed like such a simple meal, but after one bite I completely understood why it’s so popular. I’ve been hooked ever since.
What Is a Hawaiian Plate Lunch?
A traditional Hawaiian Plate Lunch is one of Hawaii’s most iconic comfort foods. While every restaurant has its own specialties, most plate lunches include:
- One generous serving of your favorite grilled or slow-cooked protein
- Two scoops of steamed white rice
- One scoop of creamy Hawaiian macaroni salad
It’s a wonderfully balanced meal that’s filling, comforting, and surprisingly easy to recreate at home.
For this version, I paired my favorite Hawaiian BBQ Teriyaki Chicken with steamed rice and creamy Hawaiian Macaroni Salad for a classic combination.
Build Your Own Hawaiian Plate Lunch
Mix and match your favorite proteins to create your own island-inspired plate lunch.
Proteins
- Hawaiian BBQ Teriyaki Chicken
- Kalua Pork (Hawaiian Pulled Pork)
- Char Siu (Chinese BBQ Pork)
- Orange Teriyaki Glazed Salmon
Classic Sides
- Steamed Short Grain Rice
- Hawaiian Macaroni Salad
- Potato Salad
Fresh Side Dish Ideas
If you’d like to add a little something extra, these lighter sides pair beautifully with any Hawaiian Plate Lunch:
- Asian Cucumber Salad
- Sugar Snap Pea Salad with Orange Soy Vinaigrette and Toasted Almonds
- Fresh Pineapple Slaw
What to Serve With Hawaiian Plate Lunch
Looking for the perfect drink?
- Coconut Sake
- New Zealand Sauvignon Blanc
- Riesling
- Unoaked Chardonnay
- Pinot Noir
- Beaujolais
- Fruity sparkling wine
- Piña Colada
- Mai Tai
FAQ
A traditional Hawaiian Plate Lunch includes one serving of meat, two scoops of steamed white rice, and one scoop of creamy Hawaiian macaroni salad.
Popular choices include Hawaiian BBQ chicken, Kalua pork, Char Siu, teriyaki beef, Portuguese sausage, grilled shrimp, and salmon.
Creamy macaroni salad has been a classic side for Hawaiian plate lunches for generations. It balances the savory grilled meats and fluffy rice, creating the signature combination that makes this meal so satisfying.
Yes! Most of the components can be prepared in advance. The macaroni salad often tastes even better after chilling overnight, and the grilled meats can be reheated just before serving.
Whether you’re hosting a backyard barbecue or simply craving the flavors of the islands, Hawaiian Plate Lunch is always a crowd-pleaser. Once you have a few of these recipes in your collection, you can mix and match your favorite proteins and sides to create a different plate lunch every time.
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4 Comments
flavours2017
May 9, 2017 at 9:09 pmLoved it
Angela@mealstreetkitchen
May 9, 2017 at 9:11 pmThank you!
PJ Thompson
April 8, 2017 at 6:19 amThat looks so good. You have used an ingredient in the marinade that I am not familiar with – sambal. Could you enlighten me? Thanks. Looks like I’ll have to try this one on Max.
angela@mealstreetkitchen
April 8, 2017 at 6:44 amSambal is an Asian chile sauce. It adds a little zip to the recipe. Check the Asian section of the grocery store. The recipe can be made without it or you can add a pinch of dried chile flakes instead.