Make quick pickled cucumbers: thinly slice 1 medium cucumber (about 1 cup), combine with 1/2 cup rice vinegar, 1 tbs sugar, 1/2 tsp salt and let sit 10–15 minutes. Drain excess liquid and set aside. Make sriracha mayo by mixing 1 tbs mayonnaise with 1/2–1 tsp sriracha to taste and place in a small ramekin.

Prepare poke

Dice 3 oz fresh ahi into 1/4-inch cubes. In a small bowl combine 1 tbs shoyu, 1 tsp sesame oil, and 1 tbs thinly sliced green onion. Toss the tuna gently with the sauce and sprinkle 1 tsp furikake over top. Keep chilled until plating.

Warm proteins

Warm kalua pork (1 cup) in a small saucepan over low heat for 4–6 minutes or until heated through, stirring occasionally. In a nonstick skillet over medium-high heat, pan-fry 8 slices of Spam until edges are crisp and browned, about 2–3 minutes per side. Drain on paper towels.

Prepare lomi-lomi and pineapple

If lomi-lomi is not prepped: combine 3/4 cup diced ripe tomatoes with 1/4 cup finely diced red onion, a pinch of salt, and toss. Place 1 cup pineapple chutney (store-bought or quick-chopped fresh pineapple stewed briefly with 1 tbs sugar and 1 tbs rice vinegar) into a small bowl.

Plate the pupus

On a large serving board or platter, arrange components with space between each: place 2 cups macaroni salad in a shallow bowl or mound; next to it, place warmed kalua pork in a small dish; fan the 8 pan-fried Spam slices; spoon the furikake ahi poke into a chilled small bowl; add 1 cup lomi-lomi tomato mix and 1 cup pineapple chutney in separate bowls; scatter 2 cups taro chips/wonton crisps around the platter; place the drained quick-pickled cucumbers in a small ramekin; put sriracha mayo ramekin on the platter; tuck lime wedges and sprinkle cilantro leaves over the platter as garnish.

Serve

Serve immediately while Spam and kalua pork are warm and poke is chilled. Encourage guests to mix and match bites: use chips to scoop poke, top macaroni salad with a bit of kalua pork, squeeze lime over poke or pineapple chutney for brightness.