12 Tropical Hawaii Five O Delights

Venture into a culinary paradise with our ’12 Tropical Hawaii Five O Delights’! Perfect for home cooks looking to spice up their meal routine, these vibrant, easy-to-make recipes bring a taste of the islands to your table. From refreshing poke bowls to decadent coconut desserts, each dish promises a mini vacation in every bite. Ready to turn your kitchen into a tropical getaway? Let’s dive in!

Hawaiian Pineapple Chicken Skewers

Elevate your summer grilling with these Hawaiian Pineapple Chicken Skewers, a perfect blend of sweet and savory that transports your taste buds to a tropical paradise with every bite.

Ingredients

• Chicken breast – 1 lb, cut into 1-inch pieces
• Pineapple – 2 cups, cut into 1-inch chunks
• Soy sauce – ¼ cup
• Brown sugar – 2 tbsp
• Garlic – 2 cloves, minced
• Ginger – 1 tsp, grated
• Vegetable oil – 1 tbsp

Instructions

1. In a large bowl, whisk together soy sauce, brown sugar, minced garlic, grated ginger, and vegetable oil to create the marinade.
2. Add the chicken pieces to the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor.
3. Preheat your grill to medium-high heat (375°F to 400°F) to ensure a perfect sear without burning.
4. Thread the marinated chicken and pineapple chunks alternately onto skewers, leaving a small space between each piece for even cooking.
5. Grill the skewers for 4-5 minutes on each side, or until the chicken is fully cooked (internal temperature of 165°F) and the pineapple is caramelized.
6. Let the skewers rest for 3 minutes before serving to allow the juices to redistribute, ensuring moist and flavorful chicken.

Now, these skewers boast a delightful contrast of juicy, tender chicken with the sweet, charred edges of pineapple. Serve them over a bed of coconut rice for an extra layer of tropical indulgence.

Coconut Shrimp with Mango Dipping Sauce

Whisking you away to a tropical paradise, this Coconut Shrimp with Mango Dipping Sauce combines crispy, golden shrimp with a sweet and tangy mango sauce for an irresistible appetizer or main dish.

Ingredients

• Shrimp – 1 lb
• Flour – ½ cup
• Egg – 1
• Coconut flakes – 1 cup
• Oil – 2 cups
• Mango – 1
• Lime juice – 1 tbsp
• Honey – 1 tbsp

Instructions

1. Peel and devein the shrimp, leaving the tails on for presentation.
2. Set up three bowls: one with flour, one with beaten egg, and one with coconut flakes.
3. Dredge each shrimp in flour, dip in egg, then coat with coconut flakes, pressing gently to adhere.
4. Heat oil in a deep fryer or large pot to 350°F, ensuring there’s enough oil to fully submerge the shrimp.
5. Fry the shrimp in batches for 2-3 minutes until golden brown, avoiding overcrowding to ensure even cooking.
6. Use a slotted spoon to transfer the shrimp to a paper towel-lined plate to drain excess oil.
7. For the mango dipping sauce, puree the mango, lime juice, and honey in a blender until smooth.
8. Serve the coconut shrimp warm with the mango dipping sauce on the side.

Kick back and savor the contrast of the crispy, coconut-crusted shrimp against the creamy, fruity mango sauce. For an extra touch of elegance, serve on a platter garnished with lime wedges and fresh cilantro.

Kalua Pork Sliders with Pineapple Salsa

Captivating the essence of Hawaiian cuisine, these Kalua Pork Sliders with Pineapple Salsa blend smoky, tender pork with the bright, tangy flavors of fresh pineapple, creating a harmonious bite-sized delight perfect for any gathering.

Ingredients

• Pork shoulder – 3 lbs
• Liquid smoke – 2 tbsp
• Sea salt – 1 tbsp
• Hawaiian sweet rolls – 12
• Pineapple – 1 cup, diced
• Red onion – ¼ cup, finely chopped
• Cilantro – 2 tbsp, chopped
• Lime juice – 1 tbsp

Instructions

1. Preheat your oven to 325°F.
2. Rub the pork shoulder evenly with sea salt and liquid smoke.
3. Place the pork shoulder in a roasting pan, cover tightly with aluminum foil, and roast for 5 hours until the meat is fork-tender.
4. While the pork cooks, combine diced pineapple, red onion, cilantro, and lime juice in a bowl to make the salsa. Chill until ready to serve.
5. Once the pork is done, shred it using two forks, discarding any large fat pieces.
6. Slice the Hawaiian sweet rolls in half and lightly toast them if desired.
7. Assemble the sliders by placing a generous amount of shredded pork on the bottom half of each roll, topping with pineapple salsa, and covering with the top half of the roll.

Vibrant and flavorful, these sliders offer a perfect contrast between the succulent, smoky pork and the refreshing pineapple salsa. Serve them on a platter garnished with extra cilantro for a visually stunning presentation that’s as delightful to look at as it is to eat.

Lomi Lomi Salmon Salad

Radiating with the vibrant flavors of the Pacific, this Lomi Lomi Salmon Salad is a refreshing homage to traditional Hawaiian cuisine, perfect for a summer feast or a light, nutritious meal.

Ingredients

• Salmon fillet – 1 lb
• Tomatoes – 2 cups, diced
• Red onion – ½ cup, thinly sliced
• Green onions – ¼ cup, chopped
• Sea salt – 1 tsp
• Ice water – 4 cups

Instructions

1. Place the salmon fillet in a shallow dish and cover with ice water. Let it soak for 10 minutes to firm up the flesh, making it easier to slice thinly.
2. Remove the salmon from the water and pat dry with paper towels. Using a sharp knife, slice the salmon into ¼-inch thick pieces against the grain.
3. In a large bowl, gently combine the sliced salmon, diced tomatoes, sliced red onion, and chopped green onions.
4. Sprinkle the sea salt over the mixture and toss lightly to combine, ensuring the salt is evenly distributed without breaking the salmon pieces.
5. Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld together.
6. Before serving, give the salad a gentle stir to redistribute the juices that have accumulated at the bottom of the bowl.

Offering a delightful contrast of textures, the tender salmon mingles with the crisp vegetables, while the sea salt enhances the natural sweetness of the tomatoes. Serve this salad chilled, atop a bed of leafy greens or with a side of steamed rice for a more substantial meal.

Hawaiian Teriyaki Beef Bowl

Brimming with the vibrant flavors of the Pacific, this Hawaiian Teriyaki Beef Bowl is a delightful fusion of sweet and savory, perfect for a quick yet sophisticated meal.

Ingredients

• Beef sirloin – 1 lb
• Soy sauce – ½ cup
• Brown sugar – ¼ cup
• Garlic – 2 cloves, minced
• Ginger – 1 tsp, grated
• Pineapple – 1 cup, diced
• Rice – 2 cups, cooked
• Green onions – 2, sliced

Instructions

1. In a bowl, whisk together soy sauce, brown sugar, minced garlic, and grated ginger to create the teriyaki sauce.
2. Slice the beef sirloin into thin strips, ensuring they are of uniform thickness for even cooking.
3. Marinate the beef strips in half of the teriyaki sauce for at least 30 minutes, allowing the flavors to penetrate.
4. Heat a large skillet over medium-high heat and add the marinated beef, reserving the marinade. Cook for 3-4 minutes until the beef is browned but still pink inside.
5. Add the remaining teriyaki sauce and diced pineapple to the skillet. Simmer for 5 minutes, stirring occasionally, until the sauce thickens and coats the beef.
6. Serve the teriyaki beef over cooked rice, garnished with sliced green onions.

Lusciously tender beef coated in a glossy, sweet teriyaki glaze pairs beautifully with the juicy bursts of pineapple, creating a harmonious balance of flavors. For an extra touch of aloha, serve with a sprinkle of toasted sesame seeds or a side of macaroni salad.

Poke Bowl with Avocado and Seaweed

Perfectly balancing the freshness of the sea with the creamy richness of avocado, this Poke Bowl with Avocado and Seaweed is a testament to the beauty of simple, quality ingredients coming together in harmony.

Ingredients

• Sushi-grade tuna – 1 lb
• Avocado – 1, sliced
• Seaweed salad – 1 cup
• Soy sauce – 2 tbsp
• Sesame oil – 1 tbsp
• Green onions – 2, thinly sliced
• Sesame seeds – 1 tsp
• Cooked white rice – 2 cups

Instructions

1. Cut the sushi-grade tuna into ½-inch cubes.
2. In a medium bowl, combine the tuna with soy sauce and sesame oil, gently tossing to coat. Let it marinate for 10 minutes at room temperature.
3. Divide the cooked white rice between two bowls.
4. Arrange the marinated tuna, sliced avocado, and seaweed salad over the rice.
5. Sprinkle with thinly sliced green onions and sesame seeds.

Nowhere does simplicity shine brighter than in this dish, where the buttery texture of avocado meets the umami-packed tuna, all atop a bed of fluffy rice. Serve it with a side of pickled ginger for an extra zing.

Grilled Mahi-Mahi with Coconut Rice

Just as the summer sun reaches its zenith, the allure of the grill calls for a dish that marries the ocean’s bounty with the tropics’ sweetness. Grilled Mahi-Mahi with Coconut Rice emerges as a sublime choice, offering a harmonious blend of smoky, tender fish and creamy, fragrant rice that transports you to a beachside paradise with every bite.

Ingredients

• Mahi-Mahi fillets – 2 (6 oz each)
• Coconut milk – 1 cup
• Jasmine rice – 1 cup
• Lime – 1, juiced
• Salt – ½ tsp
• Olive oil – 1 tbsp

Instructions

1. Preheat the grill to medium-high heat (400°F).
2. Rinse the Jasmine rice under cold water until the water runs clear to remove excess starch.
3. In a medium saucepan, combine the rinsed rice, coconut milk, and ½ cup of water. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes. Tip: Resist the urge to stir the rice while it cooks to prevent it from becoming sticky.
4. While the rice cooks, brush the Mahi-Mahi fillets with olive oil and season both sides with salt.
5. Place the fillets on the preheated grill. Cook for 4 minutes on the first side, then flip and cook for another 3 minutes. Tip: The fish is done when it flakes easily with a fork and has grill marks.
6. Remove the rice from heat and let it sit, covered, for 5 minutes. Then, fluff with a fork and stir in the lime juice.
7. Serve the grilled Mahi-Mahi over the coconut rice. Tip: Garnish with lime wedges and a sprinkle of fresh cilantro for an extra burst of flavor and color.

Velvety coconut rice cushions the perfectly grilled Mahi-Mahi, its edges kissed by the grill’s flames, creating a contrast of textures that’s both satisfying and sophisticated. This dish shines when accompanied by a crisp, green salad or a chilled glass of Sauvignon Blanc, elevating a simple meal into a memorable dining experience.

Hawaiian Sweet Bread French Toast

Kneading together the tropical allure of Hawaii with the comforting familiarity of French toast, this recipe transforms the pillowy softness of Hawaiian sweet bread into a decadent breakfast masterpiece. Its golden crust and custardy interior promise a morning indulgence that’s both luxurious and effortlessly achievable.

Ingredients

• Hawaiian sweet bread – 4 slices, 1 inch thick
• Eggs – 2 large
• Milk – ½ cup
• Vanilla extract – 1 tsp
• Ground cinnamon – ½ tsp
• Butter – 2 tbsp
• Maple syrup – for serving

Instructions

1. In a shallow bowl, whisk together the eggs, milk, vanilla extract, and ground cinnamon until fully combined.
2. Heat a large non-stick skillet over medium heat and add 1 tbsp of butter, allowing it to melt and coat the pan evenly.
3. Dip one slice of Hawaiian sweet bread into the egg mixture, letting it soak for 10 seconds on each side to ensure it’s fully saturated but not falling apart.
4. Transfer the soaked bread to the skillet and cook for 2-3 minutes on each side, or until golden brown and slightly crispy. Tip: Adjust the heat if the bread is browning too quickly to prevent burning.
5. Repeat the process with the remaining slices, adding more butter to the skillet as needed.
6. Serve the French toast warm, drizzled with maple syrup. Tip: For an extra touch of elegance, dust with powdered sugar or garnish with fresh berries.

Zesty yet sweet, this Hawaiian Sweet Bread French Toast offers a delightful contrast of textures, from the crispy edges to the soft, eggy center. Elevate your brunch game by pairing it with a dollop of whipped cream or a side of crispy bacon for a savory balance.

Spam Musubi with Teriyaki Glaze

Just when you thought Spam couldn’t get any more delightful, along comes Spam Musubi with Teriyaki Glaze, a harmonious blend of savory and sweet that’s as easy to make as it is delicious. This Hawaiian-inspired snack transforms the humble canned meat into a gourmet treat, perfect for picnics, potlucks, or a quick bite at home.

Ingredients

• Spam – 1 can
• Rice – 2 cups, cooked
• Nori sheets – 4
• Soy sauce – ¼ cup
• Brown sugar – 2 tbsp
• Mirin – 1 tbsp
• Water – 1 tbsp

Instructions

1. Slice the Spam into 8 even pieces, about ½ inch thick.
2. Heat a non-stick skillet over medium heat and cook the Spam slices for 2-3 minutes on each side until lightly browned. Tip: For extra flavor, reserve the Spam drippings in the pan.
3. In the same skillet, combine soy sauce, brown sugar, mirin, and water. Bring to a simmer over medium heat, stirring until the sugar dissolves, about 2 minutes.
4. Return the Spam slices to the skillet, coating them in the teriyaki glaze. Cook for an additional 1-2 minutes, ensuring each piece is evenly glazed. Tip: Keep the heat medium to prevent the glaze from burning.
5. Cut the nori sheets into strips wide enough to wrap around the Spam and rice.
6. Place a slice of glazed Spam on top of a mound of rice, then wrap with a nori strip, sealing the edges with a dab of water. Tip: Use a musubi mold for perfectly shaped pieces if available.
7. Repeat with the remaining Spam, rice, and nori.

Each bite of this Spam Musubi offers a delightful contrast between the crispy, caramelized exterior of the Spam and the soft, sticky rice, all wrapped in the umami-rich nori. Elevate your presentation by serving these on a bamboo platter with a side of pickled ginger for a touch of acidity.

Macadamia Nut Crusted Chicken

Whisking together the crunch of macadamia nuts with the succulent tenderness of chicken, this dish elevates the humble poultry to gourmet heights. Perfect for a dinner that demands both elegance and simplicity, it’s a testament to how texture and flavor can transform the familiar into the extraordinary.

Ingredients

• Chicken breasts – 4
• Macadamia nuts – 1 cup
• Flour – ½ cup
• Eggs – 2
• Butter – 2 tbsp
• Salt – 1 tsp

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it reaches the perfect temperature for baking the chicken evenly.
2. Pulse the macadamia nuts in a food processor until finely chopped, but not powdery, for optimal crust texture.
3. Season the chicken breasts with salt, ensuring both sides are evenly coated for balanced flavor.
4. Dredge each chicken breast in flour, shaking off any excess to avoid a thick, pasty coating.
5. Beat the eggs in a shallow dish, then dip the floured chicken into the eggs, allowing any excess to drip off.
6. Press the chicken into the chopped macadamia nuts, coating both sides thoroughly for a crunchy exterior.
7. Melt the butter in a large oven-safe skillet over medium heat, then add the chicken, cooking for 3 minutes per side until golden brown.
8. Transfer the skillet to the preheated oven and bake for 15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
9. Let the chicken rest for 5 minutes before slicing to retain its juices, ensuring a moist and flavorful bite.

Best enjoyed when the macadamia crust is golden and crisp, contrasting beautifully with the juicy chicken beneath. Serve atop a bed of wild rice or alongside a vibrant mango salsa for a dish that’s as visually stunning as it is delicious.

Hawaiian BBQ Pulled Pork Sandwiches

This summer, transform your backyard barbecue into a tropical getaway with these Hawaiian BBQ Pulled Pork Sandwiches, a dish that marries the smoky depth of traditional barbecue with the sweet and tangy flavors of the islands.

Ingredients

• Pork shoulder – 3 lbs
• Pineapple juice – 1 cup
• BBQ sauce – 1 cup
• Brown sugar – ¼ cup
• Garlic powder – 1 tbsp
• Salt – 1 tsp
• Hamburger buns – 6

Instructions

1. Preheat your oven to 300°F.
2. In a small bowl, mix together the pineapple juice, BBQ sauce, brown sugar, garlic powder, and salt.
3. Place the pork shoulder in a large baking dish and pour the marinade over it, ensuring it’s fully coated.
4. Cover the dish tightly with aluminum foil and bake for 6 hours, or until the pork is tender enough to shred easily with a fork.
5. Remove the pork from the oven and let it rest for 10 minutes before shredding.
6. While the pork rests, toast the hamburger buns lightly for added texture.
7. Pile the shredded pork onto the buns and serve immediately.

Succulent and flavorful, the pork melts in your mouth, with the pineapple juice adding a bright contrast to the rich BBQ sauce. For an extra island twist, top with a slice of fresh pineapple or a sprinkle of toasted coconut.

Chocolate Haupia Pie

Creamy and indulgent, this Chocolate Haupia Pie combines the rich depth of chocolate with the tropical flair of haupia, creating a dessert that’s as visually stunning as it is delicious. Perfect for summer gatherings or a sweet end to any meal, its layers promise a symphony of textures and flavors.

Ingredients

• Chocolate cookie crumbs – 1 ½ cups
• Butter – ½ cup, melted
• Heavy cream – 1 cup
• Semi-sweet chocolate – 8 oz, chopped
• Coconut milk – 1 ½ cups
• Sugar – ½ cup
• Cornstarch – ¼ cup

Instructions

1. Preheat oven to 350°F. Mix chocolate cookie crumbs and melted butter until well combined.
2. Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan. Bake for 10 minutes, then cool completely.
3. In a saucepan, heat heavy cream over medium heat until it begins to simmer. Remove from heat and add chopped chocolate, stirring until smooth. Pour into the cooled crust and refrigerate for 30 minutes.
4. Whisk together coconut milk, sugar, and cornstarch in a clean saucepan. Cook over medium heat, stirring constantly, until the mixture thickens, about 5 minutes.
5. Pour the haupia mixture over the chocolate layer and refrigerate for at least 4 hours, or until set.

Lusciously smooth chocolate meets the creamy, coconut-infused haupia in every bite, offering a contrast that’s both refreshing and decadent. Serve chilled, garnished with toasted coconut flakes or a drizzle of chocolate sauce for an extra touch of elegance.

Conclusion

Tropical flavors await in our ’12 Tropical Hawaii Five O Delights’ roundup, perfect for bringing a taste of paradise to your kitchen. Whether you’re craving something sweet, savory, or refreshing, these recipes are sure to delight. We’d love to hear which one’s your favorite—drop us a comment below! Don’t forget to share the aloha spirit by pinning this article on Pinterest. Happy cooking!