If you’ve ever visited Hawaii, you’ve likely come across the iconic Hawaiian Plate Lunch—a delicious, hearty meal that perfectly embodies the islands’ unique blend of cultures. This comforting dish typically features a generous portion of protein (such as teriyaki chicken, kalua pork, or beef), scoops of fluffy white rice, and a creamy macaroni salad, all packed together in a satisfying, no-fuss plate.
It’s the ultimate fusion of flavors brought to Hawaii by plantation workers from Japan, the Philippines, Portugal, and other regions, creating a dish that’s both simple and incredibly flavorful.
The best part? You don’t have to book a flight to Hawaii to enjoy this island favorite! With this step-by-step guide, you’ll learn how to recreate the classic Hawaiian Plate Lunch at home, complete with tender, marinated meat, perfectly cooked rice, and that signature macaroni salad.
Whether you’re hosting a luau, craving a taste of the islands, or just want a comforting meal, this recipe will transport you straight to a Hawaiian lunch spot. Let’s get cooking! 🌺🍽️
Recipe for Hawaiian Plate Lunch
Equipment
- Large pot or slow cooker (for Kalua pork)
- Grill or stovetop pan (for teriyaki chicken or loco moco)
- Rice cooker or pot for steaming rice
- Large mixing bowl
- Whisk
- Tongs
- Knife and cutting board
Ingredients
For the Teriyaki Chicken:
- 4 boneless skinless chicken thighs
- ½ cup soy sauce
- ¼ cup brown sugar
- ¼ cup pineapple juice
- 2 tablespoons mirin or substitute with honey
- 1 tablespoon sesame oil
- 2 cloves garlic minced
- 1 teaspoon grated ginger
- 1 teaspoon cornstarch optional, for thickening
For the Rice:
- 2 cups white rice preferably medium or short grain
- 2 ½ cups water
For the Hawaiian Macaroni Salad:
- 2 cups elbow macaroni
- ½ cup mayonnaise preferably Best Foods or Hellmann’s
- ¼ cup whole milk
- 1 teaspoon apple cider vinegar
- ½ teaspoon sugar
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup shredded carrots
- ¼ cup finely chopped celery optional
- ¼ cup finely chopped onion optional
Instructions
- Marinate the ChickenIn a large bowl, whisk together soy sauce, brown sugar, pineapple juice, mirin, sesame oil, minced garlic, and grated ginger.Add the chicken thighs, ensuring they are fully coated in the marinade. Cover and refrigerate for at least 30 minutes (or up to 4 hours for more flavor).
- Cook the RiceRinse the rice under cold water until the water runs clear.Add the rice and water to a rice cooker or pot. If using a pot, bring to a boil, then cover and simmer for 15 minutes.Remove from heat and let it rest, covered, for 5 minutes before fluffing with a fork.
- Make the Macaroni SaladCook macaroni according to package instructions until very soft (slightly overcooked for a creamier texture). Drain and let cool slightly.In a bowl, whisk together mayonnaise, milk, apple cider vinegar, sugar, salt, and pepper.Mix the dressing with the warm macaroni, then fold in shredded carrots, celery, and onions.Cover and refrigerate for at least 1 hour before serving.
- Cook the ChickenHeat a skillet or grill pan over medium-high heat. Lightly oil the pan.Remove the chicken from the marinade and cook for 5-7 minutes per side, or until the internal temperature reaches 165°F (75°C).(Optional) If you want a thicker sauce, simmer the leftover marinade with 1 teaspoon of cornstarch dissolved in water until it thickens, then drizzle over the chicken.
- Assemble the Plate LunchPlace a scoop of white rice on the plate.Add a serving of teriyaki chicken, either whole or sliced.Serve with a generous scoop of macaroni salad on the side.(Optional) Garnish with sesame seeds and chopped green onions.
Video
Notes
- Rice Tip: Use medium-grain rice for authentic Hawaiian-style sticky rice.
- Mac Salad Tip: Let the macaroni salad chill in the fridge for an hour before serving for better flavor.
- Protein Variations: You can also use grilled fish, shrimp, or even Spam as a protein option.
- Extra Flavor: Add a little sriracha or furikake seasoning to the rice for an extra kick.
Popular Variations of Hawaiian Plate Lunch
While teriyaki chicken is a classic choice, Hawaiian plate lunches come in many delicious variations. Here are some other popular options:
- Kalua Pork – Slow-cooked, smoky shredded pork, often made in an underground oven (“imu”) in traditional Hawaiian style.
- Chicken Katsu – Crispy, breaded and deep-fried chicken cutlet, served with a tangy katsu sauce.
- Loco Moco – A hamburger patty over rice, topped with brown gravy and a fried egg for a rich, satisfying meal.
- Garlic Shrimp – Inspired by the famous shrimp trucks of Oahu’s North Shore, featuring buttery, garlicky shrimp served with rice.
- Beef Stew – A hearty, island-style beef stew slow-cooked with carrots, potatoes, and a thick, savory gravy.
What to Serve with a Hawaiian Plate Lunch
To complete your plate lunch, consider adding these classic Hawaiian sides:
- Lomi Lomi Salmon – A refreshing mix of diced salmon, tomatoes, onions, and green onions, perfect for balancing out the rich flavors of the main dish.
- Spam Musubi – A sushi-like snack made of grilled Spam on rice, wrapped in nori (seaweed).
- Hawaiian Sweet Rolls – Soft, slightly sweet dinner rolls that pair perfectly with savory meats.
- Pickled Vegetables – A tangy contrast to the rich plate lunch flavors, often made with cucumbers or daikon radish.
- Pineapple Slices – Fresh pineapple adds a sweet, juicy burst to cleanse the palate.
Storing & Reheating Leftovers
To keep your Hawaiian plate lunch tasting fresh, follow these storage and reheating tips:
Rice
- Store leftover rice in an airtight container in the refrigerator for up to 3 days.
- To reheat, sprinkle a little water over the rice and microwave it covered for 1-2 minutes to restore moisture.
Macaroni Salad
- Keep in an airtight container in the refrigerator for up to 4 days.
- Stir before serving, and if it seems dry, mix in a little extra mayonnaise or milk.
Teriyaki Chicken (or other proteins)
- Store cooked meats in an airtight container in the fridge for up to 4 days.
- Reheat in the microwave in 30-second bursts, or reheat on the stovetop over low heat with a splash of water to keep it moist.
FAQs
1. Can I Use a Different Type of Meat for the Plate Lunch?
Yes! While chicken, beef, and pork are traditional, you can use tofu, fish, or shrimp for a lighter alternative. Grilled mahi-mahi or seared ahi tuna work great for a seafood twist.
2. How Can I Make the Macaroni Salad Extra Creamy?
For an extra creamy texture, overcook the pasta slightly so it absorbs more dressing. Also, let the salad chill for a few hours before serving—this helps the flavors meld together.
3. What’s the Best Way to Get a Charred Flavor on the Chicken?
For a smoky, authentic flavor, cook the chicken on a charcoal grill or a cast-iron grill pan. You can also broil it in the oven for a few minutes to get a nice caramelized crust.
4. Can I Make the Plate Lunch Ahead of Time?
Yes! You can marinate the chicken overnight, cook the rice in advance, and prepare the macaroni salad a day ahead. Just store everything properly and assemble when ready to serve.
5. What’s a Good Dessert to Pair with a Hawaiian Plate Lunch?
For a sweet island-style ending, try Haupia (coconut pudding), Butter Mochi, or Pineapple Upside-Down Cake. Fresh tropical fruits like mango, papaya, or lychee are also great choices.
Final Thoughts
Hawaiian plate lunch is a simple, satisfying meal that brings together bold flavors and hearty portions. The combination of grilled or slow-cooked meat, rice, and macaroni salad makes it both filling and easy to prepare. You can switch up the protein, tweak the sides, or add your own seasonings to make it exactly how you like.
It’s a great option for meal prep, casual dinners, or even a backyard cookout. The ingredients are affordable, and the cooking process doesn’t require much effort. Once you make it yourself, you’ll see why it’s such a staple in Hawaii.
Try it out, experiment with different variations, and see what works best. If you have leftovers, they store well and taste just as good the next day.