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Recipe for Hawaiian Plate Lunch

Hawaiian Plate Lunch is a delicious, comforting meal that brings the flavors of Hawaii straight to your table. It typically consists of a protein (such as teriyaki chicken, kalua pork, or loco moco), two scoops of rice, and a creamy macaroni salad. This meal is beloved for its balance of savory, tangy, and slightly sweet flavors. Perfect for a family gathering, backyard barbecue, or a casual weeknight dinner!
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Prep Time 30 minutes
Cook Time 3 hours
Servings: 4 Servings
Course: Main Course
Cuisine: Hawaiian
Calories: 850
Ingredients Equipment Method Video Notes

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

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

Method
 

  1. Marinate the Chicken
    In 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).
  2. Cook the Rice
    Rinse 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.
  3. Make the Macaroni Salad
    Cook 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.
  4. Cook the Chicken
    Heat 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.
  5. Assemble the Plate Lunch
    Place 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.