Feeling the urge to escape to a tropical paradise? You don’t need a plane ticket—just your kitchen! We’ve gathered 19 delicious ‘ono (that’s Hawaiian for tasty!) recipes that bring the vibrant, sun-soaked flavors of the islands right to your table. From classic comfort foods to fresh, easy dinners, get ready to fall in love with these island-inspired dishes. Let’s dive into the list!
Ono Hawaiian Grilled Pineapple Chicken
Tired of the same old chicken dinners? This Ono Hawaiian Grilled Pineapple Chicken brings a sweet, smoky, and savory tropical escape right to your backyard grill. It’s a simple, foolproof recipe that delivers maximum flavor with minimal effort, perfect for a weeknight meal or a weekend barbecue.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– Boneless, skinless chicken breasts – 4 (about 6 oz each)
– Pineapple slices – 4 (½ inch thick, from 1 fresh pineapple)
– Soy sauce – ¼ cup
– Brown sugar – 2 tbsp
– Garlic – 2 cloves, minced
– Vegetable oil – 1 tbsp
– Salt – ½ tsp
Instructions
1. Place the chicken breasts in a large resealable plastic bag.
2. In a small bowl, whisk together the soy sauce, brown sugar, minced garlic, and vegetable oil until the sugar dissolves completely.
3. Pour the marinade over the chicken in the bag, seal it, and massage gently to coat all pieces evenly.
4. Refrigerate the bag for at least 30 minutes to marinate; for best flavor, marinate for up to 4 hours, but avoid going longer as the acid can break down the chicken’s texture.
5. Preheat your grill to medium-high heat, about 400°F, and lightly oil the grates with a paper towel dipped in vegetable oil to prevent sticking.
6. Remove the chicken from the marinade, letting excess drip off, and discard the used marinade for food safety.
7. Place the chicken breasts on the preheated grill and cook for 6-8 minutes per side, flipping once, until the internal temperature reaches 165°F when checked with a meat thermometer inserted into the thickest part.
8. While the chicken cooks, add the pineapple slices to the grill and cook for 3-4 minutes per side until they develop visible grill marks and caramelize slightly.
9. Sprinkle the salt evenly over the grilled chicken and pineapple immediately after removing them from the heat to enhance the flavors.
10. Transfer the grilled chicken and pineapple to a serving platter and let rest for 5 minutes before slicing to allow juices to redistribute for a juicier result.
You’ll love the tender, juicy chicken paired with the caramelized, sweet pineapple—it’s a vibrant combo that screams summer. Try serving it over a bed of rice with extra grilled pineapple on the side for a complete tropical meal that’s sure to impress.
Savory Ono Loco Moco
Brimming with comfort and flavor, this Savory Ono Loco Moco is a Hawaiian classic that transforms simple ingredients into a hearty, satisfying meal. Let’s build it step by step, ensuring each component is perfectly cooked before assembling the final dish.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– Ground beef – 1 lb
– White rice – 2 cups, cooked
– Eggs – 4 large
– Onion – 1 medium, diced
– Beef broth – 1 cup
– Soy sauce – 2 tbsp
– Cornstarch – 1 tbsp
– Vegetable oil – 2 tbsp
– Salt – ½ tsp
– Black pepper – ¼ tsp
Instructions
1. Heat 1 tbsp of vegetable oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
2. Add the diced onion to the skillet and cook, stirring frequently, until translucent and soft, about 5 minutes.
3. Add the ground beef, salt, and black pepper to the skillet, breaking it apart with a spatula into small crumbles.
4. Cook the beef mixture, stirring occasionally, until no pink remains and it is browned, about 8-10 minutes. Tip: Avoid overcrowding the pan to ensure proper browning.
5. While the beef cooks, whisk together the beef broth, soy sauce, and cornstarch in a small bowl until the cornstarch is fully dissolved.
6. Pour the broth mixture into the skillet with the cooked beef and onions, stirring to combine.
7. Bring the mixture to a simmer over medium heat, then reduce to low and cook, stirring occasionally, until the gravy thickens, about 5 minutes. Tip: Simmering gently prevents the cornstarch from breaking down and keeps the gravy smooth.
8. In a separate non-stick skillet, heat the remaining 1 tbsp of vegetable oil over medium heat.
9. Crack the eggs into the skillet and cook until the whites are fully set and the yolks are still runny, about 3-4 minutes. Tip: For sunny-side-up eggs, cover the skillet briefly to help set the whites without flipping.
10. Divide the cooked white rice evenly among four plates, creating a bed on each.
11. Spoon the beef and gravy mixture over the rice on each plate.
12. Top each serving with one cooked egg.
Zesty and rich, this dish offers a delightful contrast between the fluffy rice, savory beef gravy, and the creamy yolk that blends everything together. For a creative twist, try serving it with a side of macaroni salad or topping it with a sprinkle of green onions for added freshness.
Hawaiian Style Ono Ahi Poke
Now, let’s dive into a fresh Hawaiian classic that’s surprisingly simple to make at home. This Hawaiian Style Ono Ahi Poke brings the vibrant flavors of the islands to your kitchen with minimal effort, perfect for a quick lunch or impressive appetizer.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– Sushi-grade ahi tuna – 1 lb
– Soy sauce – ¼ cup
– Sesame oil – 1 tbsp
– Green onions – 2 stalks
– Sesame seeds – 1 tbsp
– Hawaiian sea salt – 1 tsp
Instructions
1. Place the 1 lb of sushi-grade ahi tuna on a clean cutting board.
2. Using a sharp knife, cut the tuna into ½-inch cubes, discarding any dark connective tissue for a cleaner texture.
3. Transfer the cubed tuna to a medium mixing bowl.
4. Add ¼ cup of soy sauce and 1 tbsp of sesame oil to the bowl.
5. Thinly slice 2 stalks of green onions, using both the white and green parts, and add them to the bowl.
6. Sprinkle 1 tbsp of sesame seeds and 1 tsp of Hawaiian sea salt over the mixture.
7. Gently toss all ingredients together with a spoon or your hands until evenly coated, being careful not to overmix to keep the tuna firm.
8. Cover the bowl with plastic wrap and refrigerate for exactly 10 minutes to allow the flavors to meld without overcooking the tuna.
9. Remove from the refrigerator and give it one final gentle stir before serving.
Zesty and refreshing, this poke boasts a tender, melt-in-your-mouth texture with a balanced savory-sesame flavor. For a creative twist, serve it over a bed of crisp lettuce or with crunchy wonton chips for added contrast.
Ono Hawaiian BBQ Pork Sliders
Picture this: a sweet and savory Hawaiian-inspired pork filling piled onto soft slider buns, creating a handheld feast that’s perfect for casual gatherings or a fun weeknight dinner. This recipe breaks down the process into simple, manageable steps, so even beginners can achieve tender, flavorful results with confidence.
Serving: 8 sliders | Pre Time: 15 minutes | Cooking Time: 2 hours 30 minutes
Ingredients
- Pork shoulder – 2 lbs
- Pineapple juice – 1 cup
- Soy sauce – ½ cup
- Brown sugar – ¼ cup
- Garlic – 4 cloves, minced
- Ginger – 1 tbsp, grated
- Slider buns – 8
- Green onions – 2, sliced
Instructions
- Trim any large pieces of fat from the pork shoulder and cut it into 2-inch cubes.
- In a large bowl, combine the pineapple juice, soy sauce, brown sugar, minced garlic, and grated ginger to make the marinade.
- Add the pork cubes to the marinade, ensuring they are fully submerged, and refrigerate for at least 1 hour or up to 4 hours for deeper flavor.
- Preheat your oven to 325°F.
- Transfer the pork and marinade to a Dutch oven or oven-safe pot with a lid.
- Cover the pot and bake for 2 hours, until the pork is fork-tender and easily shreds.
- Remove the pot from the oven and use two forks to shred the pork directly in the cooking liquid.
- Tip: For a thicker sauce, simmer the shredded pork uncovered on the stovetop over medium heat for 10-15 minutes, stirring occasionally.
- Slice the slider buns in half and lightly toast them in a dry skillet over medium heat for 1-2 minutes per side until golden.
- Tip: Toasting the buns helps prevent them from becoming soggy when topped with the saucy pork.
- Spoon the shredded pork onto the bottom halves of the toasted buns.
- Garnish with sliced green onions.
- Tip: For extra freshness, add a spoonful of diced pineapple or a drizzle of sriracha mayo before serving.
- Place the top halves of the buns on the pork to complete the sliders.
Let the tender, juicy pork melt in your mouth with each bite, complemented by the soft, slightly crisp buns and the bright pop of green onions. These sliders are fantastic served with a side of macaroni salad or coleslaw for a complete Hawaiian plate lunch experience at home.
Tropical Ono Coconut Shrimp
Unleash the flavors of the tropics right in your kitchen with this simple coconut shrimp recipe. Using just a handful of ingredients, you can create a crispy, sweet, and savory appetizer that’s perfect for any gathering or a fun weeknight treat.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– Large shrimp, peeled and deveined – 1 lb
– All-purpose flour – ½ cup
– Large eggs – 2
– Sweetened shredded coconut – 1 cup
– Panko breadcrumbs – ½ cup
– Vegetable oil – 2 cups
Instructions
1. Pat the shrimp completely dry with paper towels to ensure the coating sticks properly.
2. Place the flour in a shallow bowl.
3. In a second shallow bowl, beat the eggs until fully combined.
4. In a third shallow bowl, mix the shredded coconut and panko breadcrumbs together.
5. Dredge one shrimp in the flour, shaking off any excess.
6. Dip the floured shrimp into the beaten eggs, letting any extra drip off.
7. Press the shrimp firmly into the coconut-panko mixture, coating all sides evenly.
8. Place the coated shrimp on a wire rack set over a baking sheet; repeat with all shrimp.
9. Heat the vegetable oil in a large, heavy pot to 350°F, using a deep-fry thermometer for accuracy.
10. Working in batches to avoid overcrowding, carefully add 4-5 shrimp to the hot oil.
11. Fry the shrimp for 2-3 minutes, flipping once halfway, until golden brown and crispy.
12. Transfer the cooked shrimp to a paper towel-lined plate to drain; repeat with remaining batches.
13. Serve the shrimp immediately while hot and crispy.
Enjoy the delightful contrast of the crunchy coconut exterior against the tender, juicy shrimp inside. For a creative twist, serve them with a side of pineapple salsa or a spicy mango dipping sauce to enhance the tropical vibe.
Ono Kalua Pork with Cabbage
Before you start, gather your ingredients and equipment—this slow-cooked Hawaiian classic transforms simple pork and cabbage into a tender, flavorful meal with minimal hands-on work. By following these steps methodically, you’ll achieve perfectly shredded pork and silky cabbage every time.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 6 hours
Ingredients
– Pork shoulder – 3 lbs
– Sea salt – 1 tbsp
– Liquid smoke – 1 tsp
– Green cabbage – 1 head
– Water – ½ cup
Instructions
1. Preheat your oven to 300°F.
2. Place the pork shoulder in a large Dutch oven or oven-safe pot with a tight-fitting lid.
3. Rub the sea salt evenly over all sides of the pork shoulder.
4. Drizzle the liquid smoke over the salted pork.
5. Pour the water into the pot around the pork, not directly on top.
6. Cover the pot with its lid and transfer it to the preheated oven.
7. Cook the pork for 5 hours and 30 minutes without opening the lid—this maintains a steady temperature for even cooking.
8. Remove the pot from the oven and carefully take off the lid.
9. Use two forks to shred the pork directly in the pot; it should pull apart easily.
10. Core the cabbage and slice it into 1-inch thick wedges.
11. Nestle the cabbage wedges into the pot with the shredded pork and juices.
12. Return the pot, uncovered, to the oven and cook for 30 more minutes, or until the cabbage is tender when pierced with a fork.
13. Remove the pot from the oven and let it rest for 10 minutes before serving—this allows the flavors to meld.
Serve this dish hot, straight from the pot. The pork becomes incredibly tender and juicy, soaking up the smoky, salty flavors, while the cabbage turns silky and absorbs the rich cooking juices. For a creative twist, pile it onto warm tortillas with a squeeze of lime for quick tacos, or serve it over steamed rice for a comforting bowl.
Authentic Ono Shoyu Chicken
This Hawaiian comfort dish delivers savory-sweet flavor with minimal effort—just a few pantry staples transform chicken into a tender, umami-packed meal. Today, we’ll walk through the simple simmering method that makes it foolproof.
Serving: 4 | Pre Time: 5 minutes | Cooking Time: 45 minutes
Ingredients
– Chicken thighs – 2 lbs
– Soy sauce – 1 cup
– Brown sugar – ½ cup
– Garlic cloves – 4
– Ginger – 1-inch piece
– Water – 1 cup
Instructions
1. Place 2 lbs of chicken thighs in a large pot or Dutch oven.
2. Pour 1 cup of soy sauce and ½ cup of brown sugar over the chicken.
3. Peel and mince 4 garlic cloves, then add them to the pot.
4. Peel and grate a 1-inch piece of ginger directly into the pot to capture all the juices.
5. Add 1 cup of water to the pot, ensuring the liquid covers the chicken completely; if needed, add a bit more water.
6. Bring the mixture to a boil over high heat, then immediately reduce the heat to low.
7. Cover the pot and simmer for 40 minutes, checking halfway to stir gently and prevent sticking.
8. After 40 minutes, remove the lid and increase the heat to medium to simmer uncovered for 5 minutes, allowing the sauce to thicken slightly.
9. Use a meat thermometer to check that the chicken has reached an internal temperature of 165°F, then remove it from the heat.
10. Let the chicken rest in the sauce for 5 minutes before serving to absorb more flavor.
Chicken emerges fall-apart tender with a glossy, savory-sweet glaze. Serve it over steamed rice to soak up the rich sauce, or shred it for tacos with a squeeze of lime for a fresh twist.
Ono Hawaiian Ahi Tuna Tacos
Ever find yourself craving something fresh, vibrant, and bursting with flavor that comes together with minimal fuss? Ono Hawaiian Ahi Tuna Tacos are your answer, offering a perfect balance of savory, sweet, and tangy in every bite. Let’s walk through this simple recipe step-by-step to bring a taste of the islands to your table.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 5 minutes
Ingredients
– Ahi tuna steak – 1 lb
– Corn tortillas – 8
– Soy sauce – ¼ cup
– Lime – 1
– Avocado – 1
– Red cabbage – 1 cup, shredded
– Green onion – 2, sliced
– Sesame oil – 1 tbsp
– Black sesame seeds – 1 tsp
Instructions
1. Pat the ahi tuna steak completely dry with paper towels to ensure a good sear.
2. Heat a skillet over high heat until a drop of water sizzles and evaporates immediately.
3. Brush the tuna steak lightly with 1 tbsp of sesame oil.
4. Sear the tuna in the hot skillet for 45 seconds per side for rare, creating a golden-brown crust while keeping the center cool and red.
5. Remove the tuna from the skillet and let it rest on a cutting board for 3 minutes to allow juices to redistribute.
6. While the tuna rests, warm the corn tortillas in a dry skillet over medium heat for 20 seconds per side until pliable.
7. Slice the rested tuna against the grain into ¼-inch thick pieces.
8. In a small bowl, whisk together ¼ cup soy sauce and the juice of 1 lime to make the marinade.
9. Gently toss the sliced tuna in the soy-lime marinade for 30 seconds to coat evenly.
10. Slice the avocado into thin pieces.
11. Assemble each taco by placing a warm tortilla on a plate, adding a layer of shredded red cabbage, then avocado slices, followed by the marinated tuna.
12. Garnish each taco with sliced green onions and a sprinkle of black sesame seeds.
Now you have a plate of vibrant tacos ready to enjoy. Notice how the tender, cool tuna contrasts with the crisp cabbage and creamy avocado, while the soy-lime marinade adds a bright, umami punch that ties everything together. For a fun twist, serve these tacos with a side of spicy mayo or extra lime wedges for squeezing over the top just before eating.
Hawaiian Ono Teriyaki Beef Skewers
You’re about to make a restaurant‑worthy meal that’s surprisingly simple to pull off. These Hawaiian‑inspired skewers combine sweet‑savory teriyaki with tender beef for a quick, crowd‑pleasing dinner.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 10 minutes
Ingredients
– Beef sirloin – 1½ lbs
– Soy sauce – ½ cup
– Brown sugar – ¼ cup
– Fresh ginger – 1 tbsp, grated
– Garlic – 2 cloves, minced
– Pineapple juice – ¼ cup
– Cornstarch – 1 tbsp
– Wooden skewers – 8
Instructions
1. Soak 8 wooden skewers in water for 20 minutes to prevent burning.
2. Cut 1½ lbs beef sirloin into 1‑inch cubes.
3. Thread the beef cubes onto the soaked skewers, leaving a small space between pieces.
4. In a small saucepan, combine ½ cup soy sauce, ¼ cup brown sugar, 1 tbsp grated ginger, 2 cloves minced garlic, and ¼ cup pineapple juice.
5. Bring the sauce to a simmer over medium heat, stirring until the sugar dissolves.
6. Whisk 1 tbsp cornstarch with 1 tbsp water in a separate bowl until smooth.
7. Stir the cornstarch slurry into the simmering sauce and cook for 2 minutes, until thickened.
8. Preheat a grill or grill pan to medium‑high heat (about 400°F).
9. Brush the skewers lightly with the teriyaki sauce.
10. Place the skewers on the hot grill and cook for 3 minutes.
11. Flip the skewers and brush with more sauce.
12. Cook for another 3 minutes, until the beef reaches 145°F internally for medium‑rare.
13. Remove the skewers from the grill and let them rest for 5 minutes.
14. Serve the skewers with the remaining teriyaki sauce for dipping.
With perfectly charred edges and a glossy, sticky glaze, these skewers deliver a balance of sweet pineapple and savory soy. Try them over steamed rice with a side of grilled pineapple slices for a complete Hawaiian‑style plate.
Classic Ono Spam Musubi
Whether you’re craving a taste of Hawaii or need a quick, satisfying snack, this Classic Ono Spam Musubi is a beloved staple that’s surprisingly simple to make at home. We’ll walk through each step methodically, ensuring even beginners can achieve that perfect balance of savory, sweet, and salty flavors in every bite.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– Spam – 1 can (12 oz)
– Soy sauce – ¼ cup
– Sugar – 2 tbsp
– Sushi rice – 2 cups cooked
– Nori sheets – 4 sheets
Instructions
1. Slice the Spam into 8 even pieces, each about ¼-inch thick.
2. Heat a non-stick skillet over medium heat and place the Spam slices in a single layer.
3. Cook the Spam for 3-4 minutes on one side until lightly browned and crispy.
4. Flip each Spam slice and cook for another 3-4 minutes on the other side.
5. While the Spam cooks, combine the soy sauce and sugar in a small bowl, stirring until the sugar dissolves completely.
6. Pour the soy sauce mixture over the Spam in the skillet, coating each slice evenly.
7. Continue cooking for 1-2 minutes, allowing the sauce to thicken and glaze the Spam, then remove from heat.
8. Place a nori sheet on a clean surface and position a musubi mold or empty Spam can in the center.
9. Fill the mold with ½ cup of cooked sushi rice, pressing it down firmly with your fingers to compact it.
10. Place 2 slices of glazed Spam on top of the rice, aligning them neatly within the mold.
11. Carefully remove the mold, then wrap the nori sheet around the rice and Spam, sealing it with a dab of water on the edge.
12. Repeat steps 8-11 with the remaining ingredients to make 4 total musubi.
Now you have a batch of Classic Ono Spam Musubi ready to enjoy. Notice how the crispy, caramelized Spam contrasts with the soft, sticky rice, all wrapped in a crisp nori sheet that adds a subtle umami note. For a creative twist, try serving them warm with a side of sriracha mayo or packing them cold for a picnic—they’re just as delicious either way.
Ono Garlic Butter Shrimp Scampi
Begin by gathering your ingredients for this quick yet impressive shrimp dish that comes together in under 20 minutes. It’s perfect for a weeknight dinner but feels special enough for company.
Serving: 4 | Pre Time: 5 minutes | Cooking Time: 12 minutes
Ingredients
– Large shrimp, peeled and deveined – 1 lb
– Unsalted butter – 4 tbsp
– Garlic, minced – 4 cloves
– Dry white wine – ½ cup
– Lemon juice – 2 tbsp
– Fresh parsley, chopped – ¼ cup
– Salt – ½ tsp
– Red pepper flakes – ¼ tsp
– Linguine pasta – 8 oz
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the linguine pasta to the boiling water and cook for 9-11 minutes, or until al dente, stirring occasionally to prevent sticking.
3. While the pasta cooks, pat the shrimp completely dry with paper towels to ensure a good sear.
4. Melt the unsalted butter in a large skillet over medium-high heat.
5. Add the shrimp to the skillet in a single layer and cook for 1 minute and 30 seconds per side, until pink and opaque.
6. Remove the cooked shrimp from the skillet and set aside on a plate.
7. Reduce the heat to medium and add the minced garlic to the same skillet, cooking for 45-60 seconds until fragrant but not browned.
8. Pour in the dry white wine and lemon juice, scraping up any browned bits from the bottom of the pan.
9. Let the sauce simmer for 3-4 minutes until reduced by half.
10. Stir in the salt and red pepper flakes.
11. Return the cooked shrimp to the skillet and toss to coat in the sauce.
12. Drain the cooked pasta, reserving ½ cup of the pasta water.
13. Add the drained pasta to the skillet with the shrimp and sauce.
14. Toss everything together, adding the reserved pasta water 1 tablespoon at a time if the sauce seems too thick.
15. Remove the skillet from the heat and stir in the fresh parsley.
Unbelievably tender shrimp are enveloped in a rich, garlicky butter sauce with a bright kick from lemon and wine. The al dente pasta soaks up every drop of flavor, creating a luxurious yet simple dish. For a creative twist, serve it over creamy polenta or with crusty bread to mop up the extra sauce.
Island Ono Sweet and Sour Meatballs
Oftentimes, the best dishes are born from simple ingredients combined with thoughtful technique. Our Island Ono Sweet and Sour Meatballs bring together savory ground pork and a vibrant pineapple-based sauce for a meal that’s both comforting and exciting. Let’s walk through each step together to ensure your meatballs are tender and your sauce perfectly balanced.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– Ground pork – 1 lb
– Egg – 1
– Breadcrumbs – ½ cup
– Soy sauce – 1 tbsp
– Pineapple chunks – 1 cup
– Pineapple juice – ½ cup
– Brown sugar – ¼ cup
– Ketchup – ¼ cup
– Apple cider vinegar – 2 tbsp
– Cornstarch – 1 tbsp
– Water – 2 tbsp
– Vegetable oil – 2 tbsp
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, combine 1 lb of ground pork, 1 egg, ½ cup of breadcrumbs, and 1 tbsp of soy sauce until just mixed—overworking can make the meatballs tough.
3. Shape the mixture into 1-inch meatballs, placing them on the prepared baking sheet.
4. Bake the meatballs for 15 minutes, or until they reach an internal temperature of 160°F, checking with a meat thermometer for safety.
5. While the meatballs bake, heat 2 tbsp of vegetable oil in a large skillet over medium heat.
6. Add 1 cup of pineapple chunks to the skillet and cook for 3 minutes, until they start to brown slightly.
7. Stir in ½ cup of pineapple juice, ¼ cup of brown sugar, ¼ cup of ketchup, and 2 tbsp of apple cider vinegar, bringing the mixture to a simmer.
8. In a small bowl, whisk together 1 tbsp of cornstarch and 2 tbsp of water until smooth to prevent lumps in the sauce.
9. Slowly pour the cornstarch slurry into the skillet, stirring constantly, and cook for 2 minutes until the sauce thickens and becomes glossy.
10. Add the baked meatballs to the skillet, gently tossing to coat them evenly in the sauce, and simmer for 5 minutes to let the flavors meld.
11. Remove from heat and let the dish rest for 2 minutes before serving to allow the sauce to set slightly.
Each meatball emerges juicy and tender, with a sticky-sweet sauce that’s brightened by the tang of pineapple and vinegar. Enjoy them over steamed rice for a hearty meal, or skewer them as appetizers for a tropical twist at your next gathering.
Juicy Ono Hawaiian Luau Ribs
A perfect blend of sweet, savory, and smoky flavors, these Juicy Ono Hawaiian Luau Ribs bring a taste of the islands to your kitchen with minimal effort. By following a few simple steps, you’ll achieve tender, fall-off-the-bone ribs every time.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 3 hours 30 minutes
Ingredients
– Pork baby back ribs – 2 racks
– Pineapple juice – 1 cup
– Soy sauce – ½ cup
– Brown sugar – ¼ cup
– Garlic powder – 1 tbsp
– Liquid smoke – 1 tsp
– Salt – 1 tsp
Instructions
1. Preheat your oven to 275°F and line a large baking sheet with aluminum foil.
2. Pat the pork baby back ribs dry with paper towels to help the seasoning adhere better.
3. In a medium bowl, whisk together the pineapple juice, soy sauce, brown sugar, garlic powder, liquid smoke, and salt until the sugar dissolves completely.
4. Place the ribs on the prepared baking sheet and pour the marinade evenly over both sides, using a brush to coat thoroughly.
5. Cover the ribs tightly with another layer of aluminum foil, creating a sealed packet to trap steam and keep the meat moist.
6. Bake the ribs at 275°F for 3 hours, checking halfway to ensure the foil is intact and no liquid has evaporated.
7. Remove the ribs from the oven and carefully uncover them, saving any remaining juices in the pan for basting.
8. Increase the oven temperature to 400°F and return the uncovered ribs to bake for an additional 30 minutes, basting with the pan juices every 10 minutes to build a sticky glaze.
9. Let the ribs rest for 10 minutes before slicing between the bones to serve.
Ribs emerge with a caramelized exterior that gives way to incredibly tender meat infused with tropical sweetness. For a festive touch, serve them alongside grilled pineapple slices or over a bed of coconut rice to soak up the savory juices.
Ono Taro Leaf Lau Lau
Many home cooks are intimidated by traditional Hawaiian dishes, but this simplified Ono Taro Leaf Lau Lau is surprisingly approachable. Mastering this comforting bundle of steamed pork and taro leaves requires just a few ingredients and a methodical approach, yielding a tender, flavorful result that’s perfect for a family meal or special occasion.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 2 hours
Ingredients
– Pork butt – 1 lb
– Taro leaves – 8 large leaves
– Hawaiian salt – 1 tbsp
– Ti leaves – 4 leaves
Instructions
1. Cut the pork butt into 1-inch cubes.
2. Place the pork cubes in a bowl and sprinkle the Hawaiian salt evenly over them, then toss to coat thoroughly.
3. Rinse the taro leaves under cold running water to remove any dirt, then pat them completely dry with paper towels.
4. Lay one taro leaf flat on a clean work surface.
5. Place ¼ of the salted pork cubes in the center of the taro leaf.
6. Fold the sides of the taro leaf over the pork, then roll it tightly from the bottom to form a secure bundle.
7. Wrap one ti leaf around the taro leaf bundle, tying it securely with kitchen twine to prevent it from unraveling during cooking.
8. Repeat steps 4 through 7 with the remaining ingredients to make four total bundles.
9. Place a steamer basket in a large pot and add enough water to reach just below the basket, about 2 inches deep.
10. Arrange the wrapped bundles in a single layer in the steamer basket, ensuring they are not stacked on top of each other.
11. Cover the pot with a tight-fitting lid and bring the water to a boil over high heat.
12. Once boiling, reduce the heat to medium-low to maintain a steady simmer and steam the bundles for 2 hours, checking halfway to ensure the water hasn’t evaporated and adding more hot water if needed.
13. After 2 hours, carefully remove one bundle using tongs and insert an instant-read thermometer into the pork; it should register at least 165°F for safety.
14. Turn off the heat and let the bundles rest in the covered pot for 10 minutes before serving.
15. Use scissors to cut the ti leaf wrappings and discard them before eating the tender lau lau inside.
Now you can enjoy the fruits of your patience: the pork becomes incredibly tender and juicy from the long steam, while the taro leaves soften into a silky, slightly earthy wrapper. Serve these bundles hot over a bed of steamed rice, or for a creative twist, pair them with a side of fresh pineapple salsa to balance the rich, savory flavors.
Heavenly Ono Lomi Lomi Salmon
Ever wondered how to bring a taste of Hawaiian sunshine to your table? This Ono Lomi Lomi Salmon is a refreshing, no-cook dish perfect for warm days or as a vibrant appetizer. Essentially, it’s a simple salad where the salmon ‘cooks’ in a citrus marinade, resulting in a bright, tangy flavor.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 0 minutes
Ingredients
– Salmon fillet – 1 lb
– Lime – 2, juiced
– Lemon – 1, juiced
– Tomato – 1 large, diced
– Sweet onion – ½, thinly sliced
– Green onion – 2, chopped
– Sea salt – 1 tsp
Instructions
1. Place the 1 lb salmon fillet on a cutting board and remove any skin or bones with tweezers.
2. Cut the salmon into ½-inch cubes using a sharp knife and place them in a non-reactive glass bowl.
3. Juice 2 limes and 1 lemon directly over the salmon cubes to coat them completely.
4. Add 1 tsp sea salt to the bowl and gently stir the salmon to ensure even seasoning.
5. Cover the bowl with plastic wrap and refrigerate for 1 hour to allow the citrus to cure the salmon.
6. Dice 1 large tomato into ½-inch pieces and thinly slice ½ sweet onion while the salmon marinates.
7. After 1 hour, remove the salmon from the refrigerator and drain any excess liquid from the bowl.
8. Add the diced tomato and sliced sweet onion to the salmon in the bowl.
9. Chop 2 green onions, including the green tops, and add them to the mixture.
10. Gently fold all ingredients together with a spatula until evenly combined, being careful not to break up the salmon.
11. Transfer the lomi lomi salmon to a serving dish and chill for 15 minutes before serving to let flavors meld.
Bright and zesty, this dish offers a firm yet tender texture from the cured salmon, balanced by the crunch of onions and juiciness of tomato. Serve it over a bed of crisp lettuce or with taro chips for scooping, making it an ideal starter for summer gatherings or a light lunch that feels like a tropical escape.
Ono Pineapple Cream Cheese Haupia
Gather your ingredients and prepare for a tropical treat that combines creamy textures with sweet pineapple flavors. This Hawaiian-inspired dessert layers a buttery graham cracker crust with a smooth cream cheese filling and a luscious coconut haupia topping, creating a refreshing finish to any meal. Let’s walk through each component step by step to ensure success even if you’re new to layered desserts.
Serving: 12 | Pre Time: 30 minutes | Cooking Time: 45 minutes
Ingredients
– Graham cracker crumbs – 1 ½ cups
– Unsalted butter – ½ cup, melted
– Cream cheese – 16 oz, softened to room temperature
– Granulated sugar – 1 cup
– Eggs – 2 large
– Vanilla extract – 1 tsp
– Crushed pineapple – 1 cup, drained well
– Coconut milk – 1 ½ cups
– Cornstarch – ¼ cup
– Water – ¼ cup
Instructions
1. Preheat your oven to 350°F and grease a 9×13-inch baking dish lightly with butter or non-stick spray.
2. In a medium bowl, combine the graham cracker crumbs and melted butter until the mixture resembles wet sand.
3. Press the crumb mixture firmly into the bottom of the prepared baking dish using the back of a spoon or your fingers to create an even layer.
4. Bake the crust in the preheated oven for 10 minutes, then remove and let it cool completely on a wire rack.
5. In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes.
6. Gradually add the granulated sugar to the cream cheese while continuing to beat, scraping down the sides of the bowl as needed.
7. Add the eggs one at a time, beating well after each addition until fully incorporated.
8. Mix in the vanilla extract until just combined.
9. Gently fold in the drained crushed pineapple with a spatula to distribute it evenly without overmixing.
10. Pour the cream cheese mixture over the cooled crust and spread it into an even layer using an offset spatula.
11. Bake the dish in the oven at 350°F for 25 minutes, or until the edges are set and the center jiggles slightly when shaken.
12. Remove from the oven and let it cool to room temperature, then refrigerate for at least 2 hours to firm up.
13. In a medium saucepan, whisk together the coconut milk and cornstarch until no lumps remain.
14. Cook the mixture over medium heat, stirring constantly with a wooden spoon, until it thickens and bubbles, about 5-7 minutes.
15. Remove the saucepan from the heat and let the haupia cool for 10 minutes, stirring occasionally to prevent a skin from forming.
16. Pour the warm haupia over the chilled cream cheese layer and spread it smoothly with a spatula.
17. Refrigerate the entire dessert for at least 4 hours, or overnight, until completely set and firm.
18. Cut into squares using a sharp knife dipped in hot water for clean edges before serving.
This dessert offers a delightful contrast with its crunchy crust, creamy pineapple-infused filling, and silky coconut topping. Try garnishing each slice with toasted coconut flakes or fresh pineapple chunks for an extra tropical flair that enhances the sweet and tangy flavors.
Conclusion
Yum! These 19 Ono Hawaiian recipes bring the islands’ vibrant flavors right to your kitchen. From poke bowls to haupia pie, there’s something delicious for every home cook to try. We’d love to hear which recipes become your favorites—leave a comment below and share this tasty roundup on Pinterest to spread the aloha!
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
