Our garlic butter shrimp adds to our version of the traditional “Hawaiian Plate Lunch”. Served with mac salad, rice, and of course li hing mui pineapple.

Aloha Pineapple Boat

Crispy battered fish served with fries and tartar sauce.

Fish and Chips

A creamy crab dip served with wonton chips.

Wonton Crab Dip

Spicy grilled chicken marinated in traditional jerk spices.

Jerk Chicken

In a skillet, melt the butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant.

Cook the Shrimp

Add the shrimp to the skillet. Season with salt and pepper. Cook for about 5-7 minutes, stirring occasionally, until shrimp are pink and opaque.

Add Shrimp

Stir in lemon juice and chopped parsley before serving.

Finish Dish

Boil water in a large pot and cook elbow macaroni according to package instructions. Drain and rinse with cold water.

Cook Macaroni

In a bowl, combine cooked macaroni, mayonnaise, milk, shredded carrots, diced celery, salt, and pepper. Mix well and refrigerate for at least 30 minutes before serving.

Mix Ingredients

Rinse jasmine rice under cold water. In a pot, combine rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed.

Cook Rice

Cut the fresh pineapple in half lengthwise and remove the core. Sprinkle li hing mui powder over the pineapple and serve chilled.

Prepare Pineapple

Shrimp, peeled and deveined

Garlic, minced

Butter

Lemon juice

Salt

Black pepper

Chopped parsley

Elbow macaroni

Mayonnaise

Milk

Carrots, shredded

Celery, diced

Jasmine rice

Water

Fresh pineapple

Li Hing Mui powder

In a small bowl, mix together mayonnaise, chopped pickles, lemon juice, chopped capers, and chopped dill. Stir until well combined. Refrigerate until ready to serve.

Peel and cut the potatoes into fries. Soak them in cold water for 30 minutes to remove excess starch. Drain and pat dry.

In a deep pot, heat vegetable oil to 350°F (175°C). Fry the potatoes in batches until golden brown and crispy, about 5-7 minutes. Remove with a slotted spoon and drain on paper towels. Sprinkle with salt while hot.

In a large bowl, whisk together flour, cornstarch, baking powder, and salt. Gradually add cold sparkling water until you achieve a smooth batter.

Dip each fish fillet into the batter, ensuring it is evenly coated. Carefully place the battered fish into the hot oil.

Fry the fish in batches for about 4-5 minutes or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.

On a plate, serve the crispy fish alongside the fries. Add a generous dollop of tartar sauce on the side.

white fish fillets (such as cod or haddock)

all-purpose flour

cornstarch

baking powder

salt

cold sparkling water

vegetable oil (for frying)

potatoes (Russet or Yukon Gold)

mayonnaise

pickles (finely chopped)

lemon juice

capers (finely chopped)

fresh dill (chopped)

In a medium mixing bowl, combine cream cheese and sour cream. Mix until smooth and creamy.

Prepare the Dip

Gently fold in crab meat, chopped green onions, garlic powder, lemon juice, Worcestershire sauce, salt, and black pepper. Mix until well combined.

Add Crab and Seasonings

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.

Chill

Serve chilled with homemade or store-bought wonton chips.

Serve

cream cheese

sour cream

crab meat

green onions

garlic powder

Worcestershire sauce

black pepper

In a blender or food processor, combine scotch bonnet peppers, green onions, garlic, fresh thyme, allspice berries, black pepper, cinnamon, nutmeg, salt, brown sugar, soy sauce, olive oil, and lime juice. Blend until smooth.

Prepare the Marinade

Place the chicken thighs in a large bowl or zip-top bag. Pour the marinade over the chicken, ensuring it is well coated. Seal the bag or cover the bowl and refrigerate for at least 2 hours, preferably overnight.

Marinate the Chicken

Preheat the grill to medium-high heat. Remove the chicken from the marinade, allowing excess marinade to drip off. Grill the chicken for about 6-8 minutes per side, or until the internal temperature reaches 165°F (75°C) and the skin is crispy.

Grill the Chicken

Remove the chicken from the grill and let it rest for a few minutes. Serve hot with your choice of sides.

Aloha Pineapple Boat

Fish And Chips

Wonton Crab Dip

Jerk Chicken