Trend watchers indicate that Hawaiian cuisine continues to dominate foodservice rankings in 2025, and it’s easy to see why. Beyond its tropical appeal, nearly 10 million annual visitors are eager to revist their island experiences back home. Fueling this trend further, two popular Hawaiian cuisine chains, Pokeworks and L&L Hawaiian Barbecue, are making waves on the mainland.
As a Hawaiian resident, I can tell you that there are a few little-recognized elements that also fan the flame of popularity. One is the plate lunch—the ubiquitous staple of local food. If you visit one of the more than 200 L&L Hawaiian Barbecue units, for example, you will experience it firsthand. You can expect a plate or to-go container with two generous scoops of white rice, a scoop of macaroni salad, and a protein of your choice, such as chicken, fish, or perhaps kalua pork. It’s tradition. No local would ever consider asking, “Uhh, can I have fries instead of rice?” A plate lunch is what it is, served in its traditional heaping fashion.
Another Hawaiian distinction is the hiding-in-plain-sight ingredient mayonnaise. This condiment is partly what makes poke so craveable, which typically involves sashimi mixed with spicy mayo. Additionally, the macaroni salad that accompanies every plate lunch is a simple, mayo-laced Hawaiian affair that has recently been discovered on the mainland. According to The Food Institute, Yelp’s recent search data shows that searches for Hawaiian mac salad have increased by 523% since 2023. Even some versions of the popular Hawaiian Spam musubi snack get a lift with a smear of mayo. Musubi consists of a block of pressed rice topped with a slice of grilled Spam and then wrapped in nori (seaweed).
But don’t let the fatty and unhealthy reputation of mayo and Spam jade your perception of Hawaiian cuisine. The fish found on restaurant dinner plates—and in homes—all over the Aloha State are a mystery begging to be discovered by non-locals. It’s important to know that the fish served here will not be bony and will not have a strong fishy flavor. If a commercial or personal fishing boat is going out to haul in a catch, the captain is searching for such prized specimens as:
- Mahi Mahi: Firm, whitefish with a mild, sweet flavor
- Ahi Tuna: Rich, buttery flavor, often used for sushi and poke
- Marlin: Typically blue, black or striped marlin with firm flesh and on the milder side
- Aku: Also known as Skipjack Tuna, with a firm, rich flavor, often used for sushi or poke
- Ono: Firm, white flesh with a mild flavor
A good, experienced chef will cook the meaty fish expertly and certainly include a tasty sauce. So, visitors must dare to plunge into the unknown and simply “try it,” rather than search the menu for more familiar salmon or sea bass, which are not local.
It’s great to see that Hawaiian cuisine is still treasured, and it will be interesting to see which of its items or nuances is popularized next. It’s likely to be one of the fruits, desserts or pupus (snack/appetizers).
I notice that at least two of the top five ingredients ranked in the National Restaurant Association’s What’s Hot 2025 Culinary Forecast fit squarely within Hawaiian cuisine. That is pineapple (No. 3) and ube (No. 5). Ube grows well and plentifully here. The bright purple yam used for flavoring and coloring in sweet dishes is a cultural basic with Filipinos, the third largest ethnic group in Hawaii representing about 23% of the population.
Kalua pork served at every luau and on menus everywhere here is certainly under-utilized on the mainland. It’s an easy entrée as a Hawaiian-themed entry point.
All this is to say that there is still plenty more Hawaiian aloha to explore and bring forward on the menu.
Jody Shee
