Hawaii's cuisine may remind many of 1950s America, albeit with a more tropical twist, according to chef Kiki Aranita who grew up in Honolulu. Alongside fellow chef Sheldon Simeon of Top Chef fame, Aranita presents an exquisite array of recipes tracing back to Oahu, Maui, and the Big Island's gastronomic specialties. From common plate lunches to poke bowls, musubi, and Gau Gee, these Hawaiian-inspired recipes beautifully highlight Hawaii’s tropical fruits, even extending to the controversial Hawaiian pizza.

One of the highlights of Hawaiian cuisine is kālua pork, a smoky shredded meat known for its distinct method of being cooked in an underground oven. Commonly featured at celebratory gatherings such as luaus and potlucks, this dish, served alongside Steamed White Rice and Mac Salad, is a major component of the appreciated Hawaiian lunch plate.

Then there's the iconic mac salad, enriched with mayonnaise, as described by Sheldon Simeon. A staple of Hawaiian food, it is the perfect creamy and comforting accompaniment to your meal, whether at diners, lunch wagons, potlucks, or even picnics.

Another Hawaiian favorite, the Loco Moco, consists of a hamburger patty drenched with miso-rich gravy placed over rice, elegantly topped with fried eggs. According to Aranita, a dash of chile pepper water adds a fiery, acidic twist that perfectly balances the rich flavors, while a sprinkling of furikake adds a tangy saltiness.

In the realm of street food, there's the treasured Hawaiian sausage. Drawing inspiration from Portuguese linguica sausage brought to the islands in the 19th century, this delicacy is a popular choice at Hank’s Haute Dogs in Honolulu. Hawaiian-style hot dogs are prepared with spicy Portuguese linguica sausage, dressed with a unique combo of pineapple relish, and mango mustard.

Adding to your Hawaii-inspired gourmet journey, Aranita presents pork-filled crispy fried wontons enhanced with toasted sesame oil and crunchy water chestnuts, a frequent pick at Hawaiian family gatherings.

Hawaiian poke, traditionally fashioned by fishermen using trimmings from their ahi tuna catch, coupled with seaweed, sea salt, sweet onion, and occasionally kukui nuts. The melting pot of cultures in Hawaii has expanded this dish to include oriental ingredients such as sesame oil and soy sauce.

Enhancing the connection between the sea and the kitchen, chef Aranita presents her ahi tuna poke bowl, balancing contrasts of textures, flavors, and temperatures to keep it captivating with every bite.

Sheldon Simeon introduces Pulehu, a cooking technique employing hot coals. Simeon grills hanger steaks basting them with a robust sauce made of sake, soy sauce, brown sugar, sherry vinegar, garlic, ginger, and scallions.

Drawing inspiration from the beloved snack composed of Spam, sushi rice, and nori, Robin Bashinsky reinvents it with a substitution of Spam with ham, served as a compact appetizer with pineapple salsa.

Wrapping up the gastronomical tour is a delightful dessert, Butter Mochi. As Aranita describes, this chewy, buttery, and slightly crisp-edged dessert is an invention of the islands, born from the multicultural roots of Hawaii’s potlucks, blending rice flour, butter, coconut milk, and sugar together to create a unique sweet conclusion to the Hawaiian meal.