Hawaiian food explained: laulau, kālua pig, poi and more

A traditional Hawaiian plate usually has laulau or kālua pig with poi, lomi salmon, chicken long rice or squid lūʻau, and haupia for dessert. Poi, pounded taro, is the heart of the meal; eat it alongside the salty dishes.

• Laulau: pork (often with butterfish) wrapped in taro leaves and steamed for hours.
• Kālua pig: smoky, salty pulled pork, traditionally cooked in an imu (underground oven).
• Poi: cooked taro pounded with water; sour poi is older, fresh poi is sweeter.
• Squid lūʻau: squid or octopus with young taro leaves in coconut milk.
• Lomi salmon: diced salted salmon with tomato and onion, served cold.
• Pipikaula: salted, dried beef, broiled until crisp, like Hawaiian jerky.
• Chicken long rice: glass noodles in ginger-chicken broth.
• Haupia: firm coconut pudding squares. Kūlolo: dense baked taro and coconut.
• Poke: raw cubed fish (often ʻahi) seasoned with salt, shoyu, sesame oil and onion.
• Ask for a Hawaiian plate to try several at once.
• Hours change and many small spots sell out or close early; call or check online before you go.

Source: Hawaiʻi Guide: What to eat in Hawaiʻi (July 2026)

Last checked Oct. 29, 2026. Hours, fees and rules can change, so confirm with the official source before you go.