A classic tropical cocktail with rum and fruit juices.

Mai Tai

Haupia Pie

Tender chicken glazed with teriyaki sauce, served with rice.

Teriyaki Chicken

Marinated mahi mahi grilled to perfection.

Grilled Mahi Mahi

Crispy tortilla chips topped with kalua pork and cheese.

Kalua Pork Nachos

Poke Bowl

In a cocktail shaker, combine 1.5 oz of white rum, 0.5 oz of dark rum, 0.5 oz of orange liqueur, 0.5 oz of orgeat syrup, and 1 oz of fresh lime juice.

Combine Ingredients

Fill the shaker with ice and shake vigorously for about 15 seconds until well chilled.

Shake Well

Strain the mixture into a glass filled with crushed ice.

Strain and Serve

Garnish the cocktail with fresh mint leaves, a lime wedge, a slice of pineapple, and a cherry on top.

Add Garnishes

White Rum

Dark Rum

Orange Liqueur (e.g., Triple Sec or Cointreau)

Orgeat Syrup

Fresh Lime Juice

Mint Leaves

Lime Wedge

Pineapple Slice

Cherry

In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated.

Prepare the Crust

Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Bake in a preheated oven at 350°F (175°C) for 8-10 minutes or until golden brown. Remove from the oven and allow to cool.

Form the Crust

In a saucepan, whisk together coconut milk, granulated sugar, cornstarch, and salt over medium heat.

Continue to whisk until the mixture begins to thicken and bubble, about 5-7 minutes. Remove from heat and stir in vanilla extract and shredded coconut.

Thicken the Filling

Pour the filling into the cooled crust, spreading it evenly. Cover with plastic wrap and refrigerate for at least 4 hours, or until set.

Fill the Crust

In a mixing bowl, combine heavy whipping cream and powdered sugar. Using a hand mixer or stand mixer, whip until soft peaks form.

Make the Whipped Cream

Spread or pipe the whipped cream over the chilled haupia filling. Sprinkle shredded coconut on top for garnish.

Top the Pie

Graham cracker crumbs

Granulated sugar

Unsalted butter, melted

Coconut milk

Cornstarch

Salt

Vanilla extract

Unsweetened shredded coconut

Heavy whipping cream

Powdered sugar

Season the chicken thighs with salt and black pepper on both sides.

Prepare the Chicken

In a small saucepan, combine soy sauce, brown sugar, rice vinegar, minced garlic, and minced ginger. Heat over medium heat until the sugar dissolves.

Make the Teriyaki Sauce

In a separate bowl, mix cornstarch and water until smooth. Gradually add this mixture to the saucepan, stirring constantly until the sauce thickens slightly. Remove from heat and set aside.

Thicken the Sauce

Rinse the white rice under cold water until the water runs clear. Combine the rice and water in a pot and bring to a boil. Reduce the heat to low, cover, and simmer for 15-20 minutes until the rice is tender and water is absorbed. Fluff with a fork.

Cook the Rice

In a large skillet, heat vegetable oil over medium-high heat. Add the seasoned chicken thighs and cook for 5-7 minutes on each side, until golden brown and cooked through.

Cook the Chicken

Pour the prepared teriyaki sauce over the cooked chicken in the skillet, allowing it to simmer for an additional 2-3 minutes, until the chicken is well-coated and the sauce is heated through.

Glaze the Chicken

Serve the teriyaki chicken over a bed of fluffy rice, garnished with sesame seeds and sliced green onions.

Serve the Dish

Boneless, skinless chicken thighs

Black pepper

Vegetable oil

Soy sauce

Brown sugar

Rice vinegar

Garlic, minced

Ginger, minced

Water

White rice

Sesame seeds

Green onions, sliced

In a medium bowl, whisk together olive oil, lime juice, minced garlic, chopped cilantro, ground cumin, salt, and black pepper until well combined.

Mix the Marinade

Place the mahi mahi fillets in a shallow dish and pour the marinade over them, ensuring each fillet is well coated. Cover and refrigerate for at least 30 minutes, up to 2 hours for more flavor.

Marinate the Fish

Preheat your grill to medium-high heat (about 375°F to 450°F).

Preheat the Grill

Remove the mahi mahi from the marinade and let any excess drip off. Place the fillets on the grill. Grill for about 4-5 minutes per side, or until the fish flakes easily with a fork and has nice grill marks.

Grill the Mahi Mahi

Once grilled, remove the mahi mahi from the grill and let it rest for a few minutes before serving. Enjoy with additional lime wedges and garnish with fresh cilantro if desired.

Serve

olive oil

lime juice

garlic, minced

fresh cilantro, chopped

ground cumin

salt

black pepper

mahi mahi fillets

Rub the pork shoulder with Hawaiian sea salt and liquid smoke. Make sure to coat it evenly.

Season the Pork

If using banana leaves, wrap the seasoned pork shoulder tightly in the leaves. This will help keep the meat moist during cooking.

Wrap in Banana Leaves (optional)

Place the wrapped pork in a slow cooker. Cook on low for 8-10 hours or until the meat is tender and shreds easily with a fork.

Cook the Pork

Once cooked, remove the pork from the slow cooker and let it rest for a few minutes. Shred the pork using two forks and set aside.

Shred the Pork

Spread the corn tortilla chips evenly on a large baking sheet.

Prepare the Tortilla Chips

Evenly distribute the shredded kalua pork over the tortilla chips.

Add Kalua Pork

Sprinkle shredded cheddar cheese generously over the pork and chips.

Add Cheese

Place the baking sheet in a preheated oven at 375°F (190°C) for about 5-7 minutes, or until the cheese has melted.

Melt the Cheese

Remove nachos from the oven and top with chopped green onions, sour cream, sliced jalapeños, and diced tomatoes.

Add Toppings

Corn Tortilla Chips

Pork Shoulder

Hawaiian Sea Salt

Liquid Smoke

Banana Leaves (optional)

Shredded Cheddar Cheese

Chopped Green Onions

Sour Cream

Sliced Jalapeños

Diced Tomatoes

Place the sushi rice in a fine mesh strainer and rinse under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming gummy.

Rinse the Rice

In a medium saucepan, combine the rinsed sushi rice and water. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover with a lid, and simmer for 18-20 minutes or until the rice is tender and the water is absorbed.

Remove the saucepan from heat and let it sit, covered, for an additional 10 minutes. Then fluff the rice with a fork and set aside to cool.

Fluff the Rice

While the rice is cooking, cut the fresh Ahi tuna or salmon into small cubes, about 1/2-inch in size.

Cube the Fish

In a bowl, combine the soy sauce, sesame oil, green onions, sesame seeds, and Sriracha (if using). Stir well to mix.

Add the cubed fish to the marinade and gently toss to coat. Let it marinate for at least 10 minutes while you prepare the toppings.

In a bowl, add a generous serving of the cooled sushi rice as the base. Top with the marinated fish, and then arrange the avocado slices, diced cucumber, radish slices, and seaweed salad on top.

Layer the Ingredients

Drizzle with extra soy sauce or sesame oil if desired, and add pickled ginger on the side for added flavor.