Craving a taste of paradise? Forget expensive flights; bring the vibrant flavors of Hawaii right to your kitchen with this easy-to-follow Hawaiian lunch plate recipe. This delicious and satisfying meal is perfect for a quick weeknight dinner or a fun weekend gathering. It's a celebration of fresh ingredients and simple techniques, making it ideal for both beginner cooks and seasoned chefs seeking a quick and healthy meal. Get ready to experience the joy of homemade cooking with this authentic taste of Aloha!
Ingredients:
This recipe makes enough for two generous servings. Feel free to adjust the quantities to suit your needs.
- For the Kalua Pig (optional, but highly recommended):
- 1 lb boneless pork shoulder (butt roast)
- 1 tbsp Hawaiian sea salt
- 1 tbsp brown sugar
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp liquid smoke (optional)
- For the Rice:
- 1 cup uncooked long-grain white rice
- 2 cups water
- 1/2 tsp salt
- For the Macaroni Salad:
- 1 lb elbow macaroni
- 1/2 cup mayonnaise
- 1/4 cup sugar
- 2 tbsp white vinegar
- 1 tbsp yellow mustard
- 1/4 cup chopped celery
- 1/4 cup chopped red onion
- Salt and pepper to taste
- For the Lomi Salmon (optional):
- 1 (14.75 oz) can Lomi Salmon
- For the Grilled Pineapple (optional):
- 1 fresh pineapple, peeled, cored, and sliced
Instructions:
Kalua Pig (Slow Cooker Method - Optional):
- In a small bowl, combine salt, brown sugar, garlic powder, onion powder, and liquid smoke (if using). Rub this mixture all over the pork shoulder.
- Place the pork shoulder in your slow cooker. Cook on low for 6-8 hours or high for 3-4 hours, or until the pork is very tender and easily shreds.
- Shred the pork with two forks and set aside.
Rice:
- Rinse the rice under cold water until the water runs clear.
- Combine rice, water, and salt in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all the water is absorbed.
- Fluff with a fork and set aside.
Macaroni Salad:
- Cook macaroni according to package directions. Drain and rinse with cold water.
- In a large bowl, combine cooked macaroni, mayonnaise, sugar, vinegar, mustard, celery, and red onion.
- Season with salt and pepper to taste. Mix well and refrigerate for at least 30 minutes to allow flavors to blend.
Grilled Pineapple (Optional):
- Preheat your grill to medium heat.
- Grill pineapple slices for 2-3 minutes per side, or until grill marks appear and the pineapple is slightly softened.
Assembling your Hawaiian Lunch Plate:
Serve the rice, macaroni salad, kalua pig (if using), lomi salmon (if using), and grilled pineapple (if using) on a plate. Enjoy!
Tips and Variations:
- For a spicier kick: Add a pinch of red pepper flakes to the kalua pig rub or macaroni salad.
- Make it vegetarian: Replace the kalua pig with grilled tofu or tempeh.
- Add more veggies: Include other colorful vegetables like shredded carrots or green beans in your macaroni salad.
- Different protein: Substitute the Kalua Pig with grilled chicken or teriyaki beef.
- Leftovers: This dish reheats well, making it perfect for meal prepping.
Nutritional Information (per serving, approximate):
This will vary depending on the specific ingredients used and portion sizes. The nutritional information provided is an estimate and should be considered a guideline. For precise calculations, use a nutrition calculator and input your exact ingredients and quantities.
- Calories: Approximately 600-800
- Protein: Approximately 30-40g
- Carbohydrates: Approximately 80-100g
- Fat: Approximately 20-30g
This Hawaiian lunch plate recipe is a delicious and satisfying meal that's perfect for any occasion. The combination of sweet, savory, and slightly tangy flavors makes for a truly unforgettable culinary experience. Enjoy your taste of paradise!