The Best 5 Hawaiin Side Dishes

Introduction

Hawaiian side dishes—just saying that brings sunshine and warm breezes to mind, right? Hi, I’m Samuel—a passionate chef and food lover who believes every dish tells a story. Growing up, I learned from my grandma that food is comfort, connection, and sometimes a little dance of flavors. These Hawaiian side dishes are quick enough for a hectic weekday, yet special enough to feel like a mini island getaway on your plate. Whether you’re juggling school pickups or squeezing in prep between Zoom calls, these easy recipes bring a touch of island charm—no stress, just good vibes.

Ingredients You’ll Need

Before we dive into each recipe, here’s a quick look at staples you’ll want on hand:

• Elbow macaroni
• Mayonnaise & sugar
• Jasmine rice & coconut milk
• Fresh pineapple
• Bell peppers, onions, zucchini
• Corn & furikake
• Canned beans, bacon or Spam
• Salted salmon, tomatoes, onions

How to Make the Hawaiin Side Dishes

1. Classic Hawaiian Macaroni Salad

This creamy, slightly tangy macaroni salad is a staple on any Hawaiian plate lunch. Its simplicity and cool, comforting texture balance out bold, smoky main dishes—making it a must-have Hawaiin side dish for everything from grilled meats to fried seafood.

Ingredients:

• 2 cups elbow macaroni
• ½ cup mayonnaise
• 1 tbsp sugar
• 2 tsp apple cider vinegar
• 2 stalks celery, diced
• ½ small carrot, peeled and grated
• Salt & pepper to taste

Directions:

1. Cook the pasta: Bring a large pot of water to a boil. Add macaroni and cook for about 8–10 minutes, or until it’s soft but still has a little bite (what they call al dente). Drain the pasta and rinse it under cold water to cool it down. Let it sit and drain fully—too much water can make your salad soggy.
2. Mix the dressing: In a large bowl, stir together the mayonnaise, sugar, and vinegar. Add a pinch of salt and a dash of pepper.
3. Add veggies: Stir in the diced celery and grated carrot.
4. Combine: Add the cooled pasta to the bowl and gently fold everything together until the pasta is well coated.
5. Chill: Cover the bowl and let it chill in the refrigerator for at least 30 minutes. It gets even better after a few hours!

2. Pineapple Coconut Rice

Light, fluffy, and infused with sweet coconut milk and juicy pineapple, this rice is like a vacation in every spoonful. It’s the perfect Hawaiin side dish to serve alongside spicy or savory mains, adding a tropical note that feels indulgent yet easy.

Ingredients:

• 2 cups jasmine rice (rinse it well under cold water)
• 1¼ cups coconut milk
• 1¼ cups water
• 1 cup fresh pineapple, diced
• Pinch of salt

Directions:

1. Prepare rice base: Pour the rinsed rice into a medium saucepan. Add the coconut milk, water, and a small pinch of salt. Stir gently to combine.
2. Cook: Place the pan over medium heat and bring to a gentle boil. As soon as it boils, reduce the heat to low and cover the pot with a lid. Let it simmer gently for 18 minutes.
3. Rest: After 18 minutes, turn off the heat but keep the lid on. Let the rice sit for another 5 minutes—this step lets the rice finish cooking and soak up any last bits of moisture.
4. Fluff and add pineapple: Open the lid, fluff the rice gently with a fork, and stir in the chopped pineapple. Serve warm or at room temperature.

3. Sautéed Hawaiian Vegetables

Colorful, crisp, and kissed with a touch of sweetness, these stir-fried veggies bring freshness and balance to heavier island fare. With bell peppers, zucchini, and pineapple in a savory glaze, this Hawaiin side dish is both vibrant and good-for-you.

Ingredients:

• 2 tablespoons olive or vegetable oil
• 1 bell pepper (any color), sliced thin
• 1 medium onion, peeled and sliced
• 1 small zucchini, sliced into half-moons
• ½ cup pineapple chunks (fresh or canned, drained)
• 2 tablespoons soy sauce or teriyaki sauce
• Salt & pepper to taste

Directions:

1. Heat the pan: Place a large skillet on the stove over medium-high heat. Add the oil and let it warm up—about 30 seconds.
2. Sauté vegetables: Add the sliced bell pepper, onion, and zucchini to the pan. Stir occasionally and cook for about 5–6 minutes, until the veggies start to soften but still hold some crunch.
3. Add pineapple: Stir in the pineapple chunks and cook for another 2–3 minutes.
4. Finish with flavor: Pour in the soy or teriyaki sauce and stir everything so the veggies are evenly coated. Sprinkle in salt and pepper to your taste. Serve hot.

4. Hawaiian Baked Beans

Rich, sweet, and savory with hints of pineapple and smoky bacon or Spam, these baked beans offer cozy comfort with an island twist. As a Hawaiin side dish, they pair beautifully with BBQ, grilled meats, or a big potluck spread.

Ingredients:

• 2 cans (15 oz each) baked beans
• ½ cup pineapple juice
• ¼ cup brown sugar
• ½ cup diced bacon or chopped Spam (optional for added flavor)
• 1 small onion, peeled and finely chopped (optional)

Directions:

1. Preheat oven: Set your oven to 350°F (about 175°C).
2. Mix everything: In a medium baking dish (about 8×8 inches), combine the baked beans, pineapple juice, brown sugar, chopped bacon or Spam, and onion if using. Stir gently to mix everything well.
3. Bake: Place the dish in the oven uncovered and bake for 30 to 35 minutes. The beans should bubble around the edges and the sauce will thicken slightly.
4. Cool slightly before serving: Let it cool for about 5 minutes before spooning onto plates—it’ll be hot!

5. Lomi Salmon

Cool, fresh, and slightly briny, lomi salmon is like the Hawaiin cousin of salsa—perfect for cutting through richer dishes. It’s a traditional and refreshing Hawaiin side dish that adds brightness and a pop of color to any meal.

Ingredients:

• ½ pound salted salmon, rinsed and cut into small pieces
• 2 cups tomatoes, diced
• ½ cup onion, chopped very fine
• 2 tablespoons chopped green onion (optional)
• Small pinch of crushed chili pepper (optional, for heat)

Directions:

1. Prep the salmon: Rinse the salted salmon under cold running water to reduce the saltiness. Pat it dry with paper towels, then dice it into very small cubes.
2. Mix it up: In a medium bowl, combine the diced tomatoes, chopped onion, and salmon. Stir everything together.
3. Optional flavor boost: Add green onions and chili pepper if you like a little extra kick.
4. Chill: Cover and refrigerate for at least 15–20 minutes to let the flavors blend. Serve chilled like a fresh, tangy salsa.

Tips & Tricks

• Make it ahead: Chill the macaroni salad overnight to deepen the flavor.
• Furikake swap: No furikake? Use everything bagel seasoning or toasted sesame seeds.
• Lighten up: For a lower-fat option, substitute half the mayo with Greek yogurt in the salad.
• Rice texture: Rinsing the rice helps it stay fluffy—not gummy.

Mistakes to Avoid

• Hot pasta in salad: It mops up too much dressing—cool it first.
• Skipping rinse: Coconut rice without a rinse can get overly starchy.
• Over-steaming corn: It loses its crunch—aim for just tender veers crisp.

Bringing these Hawaiin side dishes (and more Hawaiian recipes) to your table is like a mini island escape—without hopping on a plane. Whether you’re lounging on the patio or cozying up during a family meal, these vibrant flavors add heart and soul to your dinner. Give them a try, and I bet they’ll become your go-to when you want something simple but special.

If you’re ready to add quick-and-tasty baked dishes to your rotation, check out my Baked Tilapia Side Dishes. Dinner doesn’t have to be fancy—it just has to work.

For more recipes diversity visit my Pinterest.

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