Make a plate lunch at home! If you’ve ever dug into a Hawaii plate lunch, you know it’s more than just a meal–it’s comfort food with a story, packed with flavors from every corner of the islands. Whether you’re craving tender teriyaki chicken, savory kalua pork, or that dreamy scoop of creamy macaroni salad, these recipes bring a little aloha right into your kitchen.
What Do You Need to Make a Plate Lunch at Home?
The classic plate lunch usually comes with three key players: a generous scoop of rice, a hearty protein, and a creamy side–often macaroni salad. It’s simple, filling, and wildly delicious. Each bite tells a tale of plantation days, multicultural flavors, and island ingenuity.
So, ready to bring the plate lunch vibes home? Let’s get cooking.
Teriyaki Chicken – The Sweet and Savory Star
Ingredients:
- 4 boneless, skinless chicken thighs
- ½ cup soy sauce
- ¼ cup brown sugar
- 2 cloves garlic, minced
- 1 tsp ginger, grated
- 2 tbsp pineapple juice (optional, for that tropical twist)
- 1 tbsp sesame oil
- 1 tsp cornstarch mixed with 2 tbsp water (for thickening)
Instructions:
- Mix soy sauce, brown sugar, garlic, ginger, pineapple juice, and sesame oil in a bowl.
- Marinate the chicken thighs in the sauce for at least 30 minutes (overnight is even better).
- Heat a skillet over medium heat, cook chicken until golden and cooked through, about 5-6 minutes per side.
- Pour marinade into the skillet, add cornstarch slurry, and simmer until sauce thickens.
- Drizzle the sauce over the chicken and serve hot.
Kalua Pork – The Smoky Island Classic
Ingredients:
- 3-4 lbs pork shoulder (or butt)
- 1 tbsp Hawaiian sea salt (or kosher salt)
- 1 tbsp liquid smoke (if you don’t have an imu or smoker)
- 2 banana leaves (optional, but authentic!)
Instructions:
- Rub the pork shoulder generously with salt and liquid smoke.
- Wrap the pork in banana leaves if you can find them, or foil if not.
- Slow cook in the oven at 300°F for about 4-5 hours until the meat is tender and shreddable.
- Shred the pork with forks and mix with the cooking juices.
- Serve piled high with rice.
Hawaiian Macaroni Salad – Creamy, Dreamy, and Essential
Ingredients:
- 8 oz elbow macaroni
- ½ cup mayonnaise
- 2 tbsp rice vinegar
- 1 tbsp sugar
- ½ tsp salt
- ¼ tsp black pepper
- 1 small carrot, finely shredded (optional)
Instructions:
- Cook macaroni according to package instructions, then rinse under cold water to cool.
- In a bowl, mix mayonnaise, rice vinegar, sugar, salt, and pepper until smooth.
- Toss macaroni and shredded carrot in the dressing.
- Chill for at least an hour before serving.
Plate Lunch Assembly
To assemble your plate lunch at home, start with two scoops of steamed white rice (or brown rice if you prefer), add a generous serving of your teriyaki chicken or kalua pork, and finish with a scoop of that creamy macaroni salad. Optional: add a side of steamed vegetables or a fresh green salad to balance things out.
Why Plate Lunches Stick Around
These recipes don’t just fill bellies–they carry history. Every element reflects Hawaii’s diverse heritage and the ingenuity of plantation workers who blended flavors from Japan, China, the Philippines, Portugal, and beyond. Making your very own plate lunch at home is a delicious way to honor that story.
Ready to bring the aloha spirit to your table? Whip up these recipes, invite your friends over, and share a plate lunch feast with stories and smiles. Because here in Hawaii, food is always best served with a side of aloha.
0 Comments