Get ready to take your taste buds on a tropical adventure! The Pacific Islands are renowned for their vibrant cultures, stunning landscapes, and mouthwatering cuisines. In this article, we’ll delve into the world of Polynesian cooking, exploring 18 unique and delicious recipes that will transport you to the islands.
From seafood-inspired Poke Bowls to rich and flavorful stews, each dish is a reflection of the region’s rich cultural heritage. Whether you’re a seasoned cook or just looking for inspiration for your next dinner party, these exotic Polynesian recipes are sure to tantalize your taste buds and leave you wanting more.
Pineapple Coconut Shrimp Skewers
Elevate your appetizer game with these sweet and savory skewers featuring succulent shrimp, juicy pineapple, and a hint of coconut. Perfect for a tropical-inspired gathering or a quick weeknight dinner.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 1 cup pineapple chunks
– 1/4 cup unsweetened shredded coconut
– 2 tablespoons olive oil
– 1 tablespoon honey
– 1 lime, juiced
– Salt and pepper to taste
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Thread shrimp, pineapple, and coconut onto skewers, leaving a small space between each piece.
3. In a small bowl, whisk together olive oil, honey, and lime juice.
4. Brush the mixture evenly over the skewers.
5. Season with salt and pepper to taste.
6. Grill for 8-10 minutes or until shrimp are pink and cooked through.
7. Serve immediately and enjoy!
Cooking Time: 8-10 minutes
Hawaiian Poke Bowl with Fresh Ahi Tuna
A classic Hawaiian dish, poke bowls are a refreshing twist on traditional sushi. This recipe combines fresh ahi tuna with flavorful ingredients and textures to create a deliciously easy meal.
Ingredients:
– 1 pound sashimi-grade ahi tuna
– 1/2 cup soy sauce
– 1/4 cup sesame oil
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 1/4 cup chopped green onions
– 1/4 cup diced cucumber
– Salt and pepper to taste
– Cooked white rice (for serving)
– Sliced scallions and toasted sesame seeds (optional)
Instructions:
1. Cut the tuna into small cubes.
2. In a large bowl, whisk together soy sauce, sesame oil, garlic, and ginger.
3. Add the tuna to the marinade and refrigerate for at least 30 minutes or up to 2 hours.
4. Just before serving, stir in chopped green onions and diced cucumber.
5. Cook white rice according to package instructions.
6. Assemble poke bowls by placing marinated tuna over cooked rice. Garnish with additional green onions, sesame seeds, and scallions if desired.
Cooking Time: 30 minutes (including marinating time)
Tahitian Poisson Cru (Raw Fish Salad)
A classic Polynesian dish, Tahitian Poisson Cru is a refreshing salad that showcases the freshness of raw fish, coconut milk, and tropical flavors.
Ingredients:
– 1 pound sashimi-grade tuna or wahoo
– 1/2 cup coconut milk
– 1/4 cup chopped fresh cilantro
– 1/4 cup diced red bell pepper
– 2 tablespoons freshly squeezed lime juice
– Salt to taste
– Freshly grated ginger, for garnish (optional)
Instructions:
1. Cut the fish into small pieces and place them in a shallow dish.
2. In a separate bowl, whisk together coconut milk, cilantro, red bell pepper, and lime juice.
3. Pour the coconut milk mixture over the fish, making sure it’s evenly coated.
4. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
5. Just before serving, season with salt to taste.
6. Garnish with grated ginger, if desired.
Cooking Time: 0 minutes (raw)
Polynesian-Style Sweet and Sour Ribs
Get ready to transport your taste buds to the islands with this sweet and tangy take on classic pork ribs. This unique recipe combines the richness of brown sugar, the brightness of pineapple, and the spice of ginger for an unforgettable flavor experience.
Ingredients:
– 2 pounds beef or pork ribs
– 1/4 cup brown sugar
– 1/4 cup pineapple juice
– 2 tablespoons soy sauce
– 2 tablespoons rice vinegar
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 1 teaspoon sesame oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 300°F (150°C).
2. In a small bowl, whisk together brown sugar, pineapple juice, soy sauce, rice vinegar, garlic, ginger, and sesame oil.
3. Remove membrane from ribs; place in a large baking dish.
4. Pour sweet and sour mixture evenly over the ribs; toss to coat.
5. Bake for 2-1/2 hours or until tender; brush with remaining glaze during last 15 minutes.
6. Serve warm, garnished with toasted sesame seeds and fresh pineapple wedges.
Cooking Time: 2-1/2 hours
Luau Chicken with Coconut Milk
Transport yourself to a tropical island with this mouthwatering Luau Chicken dish, infused with the creamy richness of coconut milk.
Ingredients:
– 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
– 2 tbsp olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup coconut milk
– 1 tsp grated ginger
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the chicken and cook until browned on all sides, about 5-7 minutes.
3. Remove the chicken from the skillet and set aside.
4. Reduce heat to medium, add the diced onion and minced garlic, and sauté until softened, about 3-4 minutes.
5. Stir in the coconut milk, grated ginger, salt, and pepper.
6. Return the chicken to the skillet and simmer for 15-20 minutes or until cooked through.
7. Garnish with fresh cilantro leaves, if desired.
Cooking Time: 25-30 minutes
Maori Hangi (Traditional Earth Oven Feast)
In Maori culture, a hangi (earth oven) is a traditional way of cooking food that has been passed down for generations. This recipe takes you on a journey to experience the rich flavors and aromas of this unique cooking method.
Ingredients:
– 1 kg lamb or beef, cut into small pieces
– 2 medium-sized kumara (sweet potatoes), peeled and chopped
– 1 large potato, peeled and chopped
– 1 large onion, chopped
– 2 cloves garlic, minced
– 1 cup water
– 2 tablespoons vegetable oil
– Salt to taste
Instructions:
1. Dig a hole about 30 cm deep and 60 cm wide.
2. Line the bottom with rocks and then add a layer of kumara.
3. Add a layer of meat, followed by a layer of potato and onion.
4. Repeat step 3 until all ingredients are used up, finishing with a layer of kumara on top.
5. Cover the hangi with leaves or banana leaves to retain heat and moisture.
6. Cook for approximately 2-3 hours or until food is tender.
7. Serve hot, garnished with fresh herbs if desired.
Cooking Time: 2-3 hours
Taro Leaf Stew with Coconut Cream
This hearty stew is a perfect representation of the fusion of traditional and modern cooking techniques. The taro leaves add a unique twist to this creamy coconut-based stew.
Ingredients:
– 2 cups taro leaves, chopped
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon grated ginger
– 1 can (14 oz) coconut milk
– 1 cup chicken or vegetable broth
– 1 tablespoon curry powder
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large pot over medium heat.
2. Add onion, garlic, and ginger; sauté until softened (3-4 minutes).
3. Add taro leaves, coconut milk, broth, and curry powder. Stir well.
4. Bring the mixture to a boil, then reduce heat and simmer for 20-25 minutes or until taro is tender.
5. Season with salt and pepper to taste.
6. Garnish with fresh cilantro leaves.
7. Serve hot over rice or with naan bread.
Cooking Time: 30-35 minutes
Polynesian Banana Pancakes with Macadamia Nuts
Start your day off right with a sweet and savory breakfast inspired by the islands of Polynesia. These banana pancakes are loaded with crunchy macadamia nuts and a hint of tropical flavor.
Ingredients:
– 2 ripe bananas, mashed
– 1 cup all-purpose flour
– 2 tablespoons sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1 large egg
– 1 cup milk
– 2 tablespoons butter, melted
– 1/2 cup chopped macadamia nuts
– Fresh fruit and whipped cream for serving (optional)
Instructions:
1. In a bowl, whisk together flour, sugar, baking powder, and salt.
2. In a separate bowl, combine mashed bananas, egg, milk, and melted butter.
3. Add the wet ingredients to the dry ingredients and stir until just combined.
4. Fold in chopped macadamia nuts.
5. Heat a non-stick skillet or griddle over medium heat.
6. Drop batter by 1/4 cupfuls onto the skillet.
7. Cook for 2-3 minutes, until bubbles appear on surface and edges start to dry.
8. Flip and cook an additional 1-2 minutes, until golden brown.
Cooking Time: 10-12 minutes
Haupia (Hawaiian Coconut Pudding)
Haupia, a traditional Hawaiian dessert, is a creamy and rich coconut pudding that’s perfect for special occasions or everyday treats. This simple recipe requires just a few ingredients and minimal effort.
Ingredients:
– 1 cup shredded coconut
– 1/2 cup unsweetened coconut milk
– 1/4 cup granulated sugar
– 1/4 teaspoon salt
– 1/2 teaspoon cornstarch
– 1/2 cup whole milk
– 1 large egg
– 1 tablespoon vanilla extract
Instructions:
1. In a medium saucepan, combine coconut, sugar, and salt. Cook over medium heat, stirring constantly, until the mixture thickens and the coconut is lightly toasted (about 5 minutes).
2. In a separate bowl, whisk together cornstarch and milk until smooth.
3. Gradually add the wet ingredients to the saucepan, whisking continuously to prevent lumps.
4. Bring the mixture to a boil, then reduce heat and simmer for 2-3 minutes or until thickened.
5. Remove from heat and stir in egg and vanilla extract.
6. Pour into individual cups or a large serving dish. Refrigerate until chilled (about 2 hours).
Cooking Time: 15-20 minutes
Fijian Kokoda (Ceviche with Coconut Milk)
Discover the tropical twist on traditional ceviche, infused with the creamy richness of coconut milk and the bold flavors of Fijian cuisine.
Ingredients:
– 1 pound fresh snapper or other white fish, cut into small pieces
– 1/2 cup coconut milk
– 1/4 cup freshly squeezed lime juice
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a large bowl, combine fish pieces, coconut milk, lime juice, garlic, and ginger.
2. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or up to 2 hours.
3. Just before serving, season with salt and pepper to taste.
4. Garnish with fresh cilantro leaves if desired.
5. Serve chilled.
Cooking Time: 30 minutes – 2 hours (depending on marinating time)
Tahitian Vanilla Bean Flan
Elevate your dessert game with this creamy and aromatic flan, infused with the rich flavors of Tahitian vanilla beans.
Ingredients:
– 1 1/2 cups heavy cream
– 1 cup whole milk
– 1/4 cup granulated sugar
– 3 large egg yolks
– 1/2 teaspoon kosher salt
– 1/4 teaspoon pure Tahitian vanilla extract
– 1/2 cup caramel sauce (homemade or store-bought)
Instructions:
1. Preheat oven to 375°F.
2. In a medium saucepan, combine heavy cream, whole milk, granulated sugar, and kosher salt. Heat over medium heat, stirring occasionally, until sugar dissolves and mixture simmers.
3. Remove from heat and stir in egg yolks until well combined.
4. Stir in Tahitian vanilla extract.
5. Pour the mixture into 6 (1/2 cup) ramekins or small baking dishes.
6. Bake for 25-30 minutes, or until edges are set and centers are still slightly jiggly.
7. Remove from oven and let cool to room temperature.
8. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
9. Just before serving, drizzle caramel sauce over the flan.
Cooking Time: 25-30 minutes
Samoan Palusami (Baked Coconut Cream Bundles)
Samoan Palusami: Baked Coconut Cream Bundles
Palusami is a traditional Samoan dish made with coconut cream, taro leaves, and onions. This recipe brings a modern twist to the classic by baking it in a creamy coconut bundle.
Ingredients:
– 1 cup coconut cream
– 2 cups taro leaves (fresh or frozen)
– 1 onion, finely chopped
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 1 tablespoon unsalted butter, melted
– 1 egg, beaten
– Fresh coconut flakes for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, combine coconut cream, chopped onion, salt, and pepper.
3. Grease 4 small ramekins or muffin tin cups with melted butter.
4. Arrange taro leaves in each cup, leaving a border around the edges.
5. Spoon the coconut mixture over the taro leaves.
6. Brush the beaten egg over the coconut mixture.
7. Bake for 20-25 minutes, or until the coconut is golden brown and set.
8. Garnish with fresh coconut flakes before serving.
Cooking Time: 20-25 minutes
Servings: 4
Polynesian Mango Glazed Pork Chops
Elevate your dinner routine with this sweet and savory dish, infusing the richness of pork chops with the tropical flavors of mango and pineapple.
Ingredients:
– 4 pork chops (1-1.5 lbs)
– 1 ripe mango, diced
– 1/2 cup pineapple juice
– 1/4 cup brown sugar
– 2 tbsp soy sauce
– 1 tsp ground ginger
– 1 tsp garlic powder
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a blender or food processor, puree mango, pineapple juice, brown sugar, soy sauce, ginger, and garlic powder until smooth.
3. Brush both sides of pork chops with the mango glaze.
4. Place pork chops on a baking sheet lined with parchment paper and bake for 20-25 minutes, or until cooked through.
5. Let rest for 5 minutes before serving.
Cooking Time: 25-30 minutes
Hawaiian Loco Moco with Gravy
A classic Hawaiian comfort food dish, Loco Moco is a flavorful combination of juicy ground beef, fried egg, and savory gravy served over a bed of rice. This simple recipe is a must-try for anyone looking to experience the flavors of Hawaii.
Ingredients:
– 1 pound ground beef
– 1/2 cup cooked white rice
– 1 tablespoon vegetable oil
– 1 onion, finely chopped
– 1 egg
– 1 cup beef broth
– 2 tablespoons all-purpose flour
– Salt and pepper to taste
Instructions:
1. Cook the ground beef in a pan over medium-high heat until browned, breaking it up into small pieces as it cooks.
2. Add the chopped onion and cook until translucent.
3. In a separate bowl, whisk together the beef broth and flour to make the gravy mixture.
4. Pour the gravy mixture over the cooked ground beef and stir to combine.
5. Cook the egg in a pan and place on top of the ground beef mixture.
6. Serve the Loco Moco over the bed of cooked white rice.
Cooking Time: 20-25 minutes
Rapa Nui Tuna Empanadas
Rapa Nui Tuna Empanadas: A Taste of Easter Island
Experience the flavors of Rapa Nui, a remote Pacific island known for its rich cultural heritage and delectable cuisine. These tuna empanadas are a twist on traditional Chilean pastries, filled with fresh tuna and spices.
Ingredients:
– 2 cups all-purpose flour
– 1 teaspoon salt
– 1/4 cup cold butter, cut into small pieces
– 1/4 cup ice-cold water
– Filling ingredients:
+ 1 can of tuna (drained and flaked)
+ 1/4 cup chopped red onion
+ 2 cloves garlic, minced
+ 1 tablespoon olive oil
+ Salt and pepper to taste
– Egg wash: 1 egg beaten with 1 tablespoon water
Instructions:
1. In a large mixing bowl, combine flour and salt.
2. Add butter and mix until the dough comes together.
3. Gradually add ice-cold water and knead for 5 minutes.
4. Divide the dough into small balls, about the size of a golf ball.
5. Roll out each ball into a thin circle (about 1/8 inch thick).
6. Place a tablespoon of tuna filling in the center of each circle.
7. Fold the empanada into a half-moon shape and press edges together to seal.
8. Brush tops with egg wash and bake at 375°F for 15-20 minutes or until golden brown.
Cooking Time: 15-20 minutes
Tongan Ota Ika (Marinated Raw Fish)
A traditional Tongan dish, Ota Ika is a refreshing and flavorful way to enjoy raw fish. This recipe combines the freshness of raw fish with the bold flavors of coconut milk, lime juice, and chili peppers.
Ingredients:
– 1 pound raw fish (such as snapper or tilapia), sliced into thin pieces
– 1/2 cup coconut milk
– 2 tablespoons freshly squeezed lime juice
– 1 tablespoon grated ginger
– 1-2 chili peppers, seeded and minced
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a large bowl, combine coconut milk, lime juice, ginger, and chili peppers.
2. Add the sliced fish to the marinade and toss to coat.
3. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or up to several hours.
4. Just before serving, taste and adjust seasoning as needed.
5. Serve Ota Ika chilled, garnished with fresh cilantro leaves if desired.
Cooking Time: None, as this is a raw fish dish.
Polynesian Pineapple Fried Rice
This sweet and savory dish is a twist on traditional fried rice, featuring juicy pineapple and tropical flavors inspired by the Pacific Islands. Perfect as a main course or side dish, this recipe combines the comfort of fried rice with the freshness of island cuisine.
Ingredients:
– 2 cups cooked rice (preferably day-old)
– 1 cup diced fresh pineapple
– 1 tablespoon vegetable oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 cup mixed frozen vegetables (e.g., peas, carrots, corn)
– 2 teaspoons soy sauce
– 1 teaspoon sesame oil
– Salt and pepper to taste
– 2 green onions, chopped (optional)
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the onion and garlic; cook until the onion is translucent.
3. Add the mixed vegetables and cook until thawed and tender.
4. Stir in cooked rice, pineapple, soy sauce, and sesame oil. Cook for 5-7 minutes, breaking up any clumps with a spatula.
5. Season with salt and pepper to taste.
6. Garnish with chopped green onions, if desired.
Cooking Time: 15-20 minutes
Guam Chicken Kelaguen (Citrus-Marinated Chicken)
Discover the authentic flavors of Guam with this refreshing citrus-marinated chicken dish, perfect for any occasion.
Ingredients:
– 1 lb boneless, skinless chicken thighs or legs
– 1/2 cup freshly squeezed lime juice
– 1/4 cup freshly squeezed lemon juice
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 1 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons chopped fresh cilantro (optional)
Instructions:
1. In a large bowl, whisk together lime and lemon juices, garlic, ginger, salt, and black pepper.
2. Add the chicken to the marinade, making sure it’s fully coated. Cover and refrigerate for at least 2 hours or overnight.
3. Preheat grill or oven to medium-high heat. Remove chicken from marinade, letting any excess liquid drip off.
4. Cook chicken to desired doneness (about 15-20 minutes on the grill or 25-30 minutes in the oven).
5. Garnish with chopped cilantro, if desired. Serve warm or at room temperature.
Cooking Time: 15-30 minutes
Serves: 4-6 people
Summary
Discover the bold flavors and exotic ingredients of Polynesian cuisine with these 18 mouthwatering recipes. From seafood dishes like Pineapple Coconut Shrimp Skewers and Hawaiian Poke Bowl to hearty stews and traditional desserts, there’s something for every adventurous cook. Try your hand at Tahitian Poisson Cru, a refreshing raw fish salad, or indulge in sweet treats like Polynesian Banana Pancakes with Macadamia Nuts. With a mix of modern twists and classic techniques, these recipes will transport you to the islands of the Pacific.
