Get ready to transport your taste buds to the sun-kissed islands of the Pacific! Tropical Polynesian cuisine is a fusion of flavors and traditions that will delight your senses. From the sweet and tangy to the savory and spicy, these 18 recipes showcase the best of what this region has to offer.
Whether you’re in the mood for something familiar like grilled mahi-mahi with papaya salsa or something new and exciting like poi pancakes with coconut syrup, there’s something on this list for everyone. And with dishes ranging from classic Hawaiian poke bowls to innovative uses of taro root and coconut milk, you’ll be spoiled for choice.
In this article, we’ll take a culinary journey across the Pacific Islands, exploring the bold flavors and vibrant ingredients that make Polynesian cuisine so unique. From popular party foods like coconut shrimp with mango dipping sauce to comforting family meals like pulled pork with pineapple slaw, get ready to indulge in a taste of tropical paradise.
Pineapple Teriyaki Chicken Skewers
Savor the sweet and savory flavors of Hawaii with these tender and juicy chicken skewers, smothered in a rich teriyaki sauce and paired with caramelized pineapple. Perfect for a quick weeknight dinner or a tropical-themed party.
Ingredients:
– 1 pound boneless, skinless chicken breast, cut into 1-inch pieces
– 1/2 cup pineapple chunks
– 1/4 cup teriyaki sauce
– 1 tablespoon soy sauce
– 1 tablespoon brown sugar
– 1 teaspoon garlic powder
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 10-12 bamboo skewers
Instructions:
1. Preheat grill to medium-high heat.
2. Thread chicken, pineapple, and teriyaki sauce onto skewers, leaving a small space between each piece.
3. Brush with soy sauce, brown sugar, garlic powder, salt, and pepper.
4. Grill for 8-10 minutes per side, or until chicken is cooked through.
5. Serve immediately.
Cooking Time: 16-20 minutes
Coconut Shrimp with Mango Dipping Sauce
Elevate your seafood game with this sweet and savory combination of crispy coconut shrimp paired with a tangy mango dipping sauce. Perfect for a quick dinner or party appetizer!
Ingredients:
For the Coconut Shrimp:
– 1 pound large shrimp, peeled and deveined
– 1 cup panko breadcrumbs
– 2 tablespoons unsweetened shredded coconut
– 1/4 teaspoon paprika
– 1/4 teaspoon garlic powder
– Salt and pepper to taste
– 2 eggs
– 1/2 cup vegetable oil
For the Mango Dipping Sauce:
– 2 ripe mangos, diced
– 1/4 cup plain Greek yogurt
– 2 tablespoons honey
– 1 tablespoon lime juice
– Salt and pepper to taste
Instructions:
1. In a shallow dish, mix together panko breadcrumbs, unsweetened shredded coconut, paprika, garlic powder, salt, and pepper.
2. Dip each shrimp into the beaten eggs and then coat in the coconut mixture, pressing gently to adhere.
3. Heat vegetable oil in a large skillet over medium-high heat. Fry coated shrimp for 2-3 minutes per side or until golden brown. Drain on paper towels.
4. In a separate bowl, mix together diced mango, Greek yogurt, honey, and lime juice. Refrigerate until ready to serve.
5. Serve coconut shrimp with the Mango Dipping Sauce.
Cooking Time: 10-12 minutes
Polynesian Pulled Pork with Pineapple Slaw
Elevate your barbecue game with this unique Polynesian-inspired pulled pork recipe, featuring a sweet and tangy pineapple slaw. Perfect for summer gatherings or casual weeknight dinners.
Ingredients:
– 2 pounds boneless pork shoulder
– 1/4 cup brown sugar
– 1 tablespoon soy sauce
– 1 tablespoon honey
– 1 teaspoon ground ginger
– 1 teaspoon garlic powder
– 1/4 teaspoon cayenne pepper
– Salt and black pepper, to taste
– 1/2 cup pineapple juice
– 1/4 cup chopped fresh cilantro (optional)
– Pineapple slaw ingredients (below)
Pineapple Slaw:
– 1 cup diced fresh pineapple
– 1/2 cup red cabbage, thinly sliced
– 1/4 cup mayonnaise
– 2 tablespoons soy sauce
– 1 tablespoon honey
– Salt and pepper, to taste
Instructions:
1. Preheat your slow cooker or Instant Pot to high.
2. In a small bowl, mix together brown sugar, soy sauce, honey, ginger, garlic powder, and cayenne pepper. Rub the mixture all over the pork shoulder.
3. Place the pork in the slow cooker or Instant Pot with 1/4 cup pineapple juice. Cook for 8-10 hours or 90 minutes in an Instant Pot.
4. Shred the pork with two forks. Serve with Pineapple Slaw (combine ingredients, refrigerate for at least 30 minutes to allow flavors to meld).
Cooking Time: 8-10 hours (slow cooker) or 90 minutes (Instant Pot)
Taro Root and Coconut Milk Soup
This creamy and comforting soup is a unique twist on traditional soups, featuring the nutty flavor of taro root and the richness of coconut milk. Perfect for a chilly evening or as a soothing meal.
Ingredients:
– 2 large taro roots, peeled and chopped
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon grated ginger
– 1 can (14 oz) full-fat coconut milk
– 4 cups vegetable broth
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a large pot, sauté the chopped onion, minced garlic, and grated ginger in a little water until softened.
2. Add the chopped taro roots and cook for 5 minutes, or until they start to soften.
3. Pour in the coconut milk and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the taro is tender.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 25-30 minutes
Grilled Mahi-Mahi with Papaya Salsa
Savor the tropical flavors of this Caribbean-inspired dish, where grilled mahi-mahi meets a sweet and tangy papaya salsa.
Ingredients:
– 4 mahi-mahi fillets (6 oz each)
– 1 ripe papaya, diced
– 1/2 red bell pepper, seeded and finely chopped
– 1 jalapeño pepper, seeded and finely chopped
– 1/4 cup freshly squeezed lime juice
– 2 tbsp olive oil
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat grill to medium-high heat.
2. Season mahi-mahi fillets with salt and pepper.
3. Grill mahi-mahi for 4-5 minutes per side, or until cooked through.
4. Meanwhile, combine papaya, red bell pepper, jalapeño, and lime juice in a bowl.
5. Stir in olive oil and season with salt to taste.
6. Serve grilled mahi-mahi with papaya salsa spooned over the top.
7. Garnish with fresh cilantro leaves.
Cooking Time: 12-15 minutes
Sweet and Sour Polynesian Meatballs
A twist on classic meatballs, these bite-sized treats combine the flavors of the Pacific Islands with a tangy sweet and sour sauce. Perfect for a unique appetizer or snack.
Ingredients:
– 1 pound ground beef
– 1/2 cup breadcrumbs
– 1/4 cup chopped onion
– 1 egg
– 1 tablespoon soy sauce
– 1 teaspoon pineapple juice
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– Sweet and Sour Polynesian Sauce (see below)
Instructions:
1. Preheat oven to 375°F.
2. In a large bowl, combine ground beef, breadcrumbs, onion, egg, soy sauce, pineapple juice, salt, and pepper. Mix well with your hands or a wooden spoon until just combined.
3. Form into small meatballs (about 1 inch in diameter).
4. Place on a baking sheet lined with parchment paper.
5. Bake for 12-15 minutes or until cooked through.
6. Serve hot with Sweet and Sour Polynesian Sauce.
Sweet and Sour Polynesian Sauce:
– 1 cup ketchup
– 1/2 cup pineapple juice
– 2 tablespoons soy sauce
– 2 tablespoons brown sugar
– 1 tablespoon grated ginger
Combine all ingredients in a bowl. Stir until smooth.
Banana Leaf-Wrapped Fish with Lemongrass
Elevate your seafood game with this aromatic and flavorful recipe that combines the freshness of lemongrass with the tender bite of fish, all wrapped up in a banana leaf.
Ingredients:
– 4 fish fillets (any white fish works well), skin removed
– 2 stalks lemongrass, bruised
– 1 tablespoon vegetable oil
– 2 cloves garlic, minced
– 1 teaspoon grated ginger
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 4 banana leaves (fresh or frozen)
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, mix together lemongrass, garlic, ginger, salt, and pepper.
3. Place a fish fillet on each banana leaf, leaving a 1-inch border around the fish.
4. Brush the lemongrass mixture evenly over each fish fillet.
5. Fold the banana leaves over the fish, forming a neat package.
6. Place the wrapped fish on a baking sheet lined with parchment paper.
7. Bake for 12-15 minutes or until cooked through.
Hawaiian Poke Bowl with Fresh Ahi Tuna
A classic Hawaiian dish gets a modern twist with this simple and flavorful poke bowl recipe. Fresh, sashimi-grade ahi tuna is marinated in a mixture of soy sauce, sesame oil, and citrus, then served over a bed of sushi rice and mixed greens.
Ingredients:
– 1 pound fresh ahi tuna steak
– 1/4 cup soy sauce
– 2 tablespoons sesame oil
– 2 tablespoons freshly squeezed lime juice
– 1 tablespoon grated ginger
– Salt and pepper to taste
– 1 cup cooked sushi rice
– 1 cup mixed greens (such as arugula, spinach, and cilantro)
– Optional: sliced green onions, diced mango, and toasted sesame seeds for garnish
Instructions:
1. Cut the tuna into small cubes and place in a shallow dish.
2. In a small bowl, whisk together soy sauce, sesame oil, lime juice, and grated ginger.
3. Pour the marinade over the tuna and refrigerate for at least 30 minutes or up to several hours.
4. Cook sushi rice according to package instructions.
5. Assemble the poke bowls by placing a scoop of sushi rice in the bottom, followed by a portion of the marinated tuna.
6. Top with mixed greens and garnish with optional ingredients if desired.
Cooking Time: 30 minutes (including marinade time)
Polynesian-Style BBQ Ribs with Guava Glaze
Elevate your backyard BBQ game with this sweet and tangy Polynesian-Style BBQ Ribs recipe, featuring a luscious guava glaze. Perfect for warm weather gatherings or any occasion that calls for finger-lickin’ good ribs.
Ingredients:
– 2 racks of pork ribs (about 4 pounds)
– 1/4 cup brown sugar
– 1/4 cup honey
– 2 tablespoons soy sauce
– 2 tablespoons apple cider vinegar
– 2 cloves garlic, minced
– 1 teaspoon grated ginger
– 1/4 cup guava jam or preserves
– 1 tablespoon olive oil
Instructions:
1. Preheat grill to medium-low heat (275°F).
2. In a small bowl, mix together brown sugar, honey, soy sauce, apple cider vinegar, garlic, and ginger.
3. Apply the glaze to both racks of ribs, making sure they’re fully coated.
4. Place ribs on the grill and cook for 2-1/2 hours or until tender and slightly charred.
5. During the last 10 minutes, brush with guava jam or preserves.
6. Remove from heat, let rest for 5 minutes before serving.
Cooking Time: 2 hours and 30 minutes
Coconut Rice with Toasted Macadamia Nuts
This aromatic side dish combines the creamy flavor of coconut milk with the crunch of toasted macadamia nuts, perfect for accompanying your favorite Caribbean-inspired dishes.
Ingredients:
– 1 cup uncooked white rice
– 1 cup coconut milk
– 1/2 cup water
– 1 tablespoon unsalted butter
– Salt to taste
– 1/4 cup toasted macadamia nuts
Instructions:
1. Rinse the rice in a fine-mesh strainer and drain well.
2. In a medium saucepan, combine the rice, coconut milk, water, and butter. Bring to a boil over high heat.
3. Reduce heat to low, cover, and simmer for 15-20 minutes or until the liquid is absorbed and the rice is tender.
4. Fluff the cooked rice with a fork and season with salt to taste.
5. Toast the macadamia nuts in a dry skillet over medium heat for 2-3 minutes or until fragrant and lightly browned.
6. Combine the cooked rice and toasted macadamia nuts in a serving dish.
Cooking Time: 20-25 minutes
Lomi Lomi Salmon with Tomatoes and Onions
A classic Hawaiian dish that’s perfect for a quick and flavorful meal. This recipe combines the richness of salmon with the sweetness of tomatoes and onions, all wrapped up in a savory Lomi Lomi sauce.
Ingredients:
– 4 salmon fillets (6 oz each)
– 2 large tomatoes, diced
– 1 large onion, thinly sliced
– 2 tbsp vegetable oil
– 2 cloves garlic, minced
– 1/4 cup Lomi Lomi sauce (see note)
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F.
2. In a large skillet, heat oil over medium-high. Add garlic and sauté until fragrant.
3. Add onions and cook until translucent, about 5 minutes.
4. Add diced tomatoes and cook until they start to break down, about 5-7 minutes.
5. Place salmon fillets on top of the tomato mixture and spoon some of the Lomi Lomi sauce over each fillet.
6. Season with salt and pepper to taste.
7. Transfer skillet to the preheated oven and bake for 12-15 minutes or until salmon is cooked through.
Cooking Time: 20-25 minutes
Poi Pancakes with Coconut Syrup
Start your day with a taste of the Pacific Islands! These fluffy pancakes are infused with the nutty flavor of poi, paired with a rich coconut syrup that will transport you to a tropical paradise.
Ingredients:
– 1 cup all-purpose flour
– 2 tablespoons poi (cooked and mashed)
– 2 eggs
– 1/2 cup milk
– 2 tablespoons melted butter
– Coconut syrup (recipe below)
– Fresh fruit or whipped cream for topping (optional)
Instructions:
1. In a bowl, whisk together flour, poi, eggs, milk, and melted butter.
2. Heat a non-stick pan over medium heat. Drop in batter by 1/4 cupfuls.
3. Cook for 2-3 minutes or until bubbles appear on surface. Flip and cook for another minute.
4. Serve pancakes warm with Coconut Syrup (recipe below) and top with fresh fruit or whipped cream if desired.
Coconut Syrup:
– 1 cup coconut milk
– 2 tablespoons honey
– 1 tablespoon lemon juice
Combine all ingredients in a saucepan. Bring to a simmer over medium heat, stirring occasionally. Reduce heat to low and let syrup thicken for 5-7 minutes.
Cooking time: 10-12 minutes (includes cooking pancakes and making coconut syrup)
Grilled Pineapple and Spam Skewers
Add a sweet and savory twist to your grilling routine with this unique skewer recipe, combining juicy pineapple chunks with crispy Spam.
Ingredients:
– 1 cup pineapple chunks
– 4 slices of Spam, cut into 1-inch pieces
– 1 tablespoon brown sugar
– 1 tablespoon soy sauce
– 1 tablespoon olive oil
– Wooden skewers (10-12 inches)
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, whisk together brown sugar and soy sauce.
3. Thread pineapple chunks and Spam pieces onto skewers, leaving a small space between each piece.
4. Brush the top of each skewer with olive oil.
5. Place skewers on the grill and cook for 8-10 minutes, turning occasionally, until Spam is crispy and pineapple is caramelized.
6. Serve warm or at room temperature.
Cooking Time: 10-12 minutes
Tropical Fruit Salad with Passionfruit Dressing
Escape to a tropical paradise with this vibrant fruit salad, elevated by a creamy passionfruit dressing. A symphony of sweet and tangy flavors awaits!
Ingredients:
– 1 cup mixed tropical fruits (e.g., pineapple, mango, kiwi, papaya)
– 1/2 cup fresh passionfruit pulp
– 2 tablespoons honey
– 1 tablespoon lime juice
– 1/4 teaspoon salt
– Fresh mint leaves for garnish
Instructions:
1. In a blender or food processor, combine passionfruit pulp, honey, lime juice, and salt. Blend until smooth.
2. Cut the tropical fruits into bite-sized pieces and place in a large bowl.
3. Pour the passionfruit dressing over the fruit and toss to coat.
4. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
5. Just before serving, garnish with fresh mint leaves.
Cooking Time: 10-15 minutes (prep), 30 minutes (refrigeration)
Polynesian Chicken Adobo with Star Anise
This savory dish combines the bold flavors of soy sauce, garlic, and star anise to create a mouthwatering chicken adobo that’s perfect for any occasion.
Ingredients:
– 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
– 2 cloves garlic, minced
– 1 tsp ground cumin
– 1/2 tsp ground coriander
– 1/4 tsp ground star anise
– 1/4 cup soy sauce
– 1/4 cup vinegar
– 1/4 cup water
– Salt and pepper to taste
– Fresh cilantro, chopped (optional)
Instructions:
1. In a large skillet or wok, heat 2 tbsp oil over medium-high heat.
2. Add chicken and cook until browned, about 5-7 minutes. Remove from skillet.
3. In the same skillet, add minced garlic and cook for 30 seconds.
4. Stir in cumin, coriander, and star anise. Cook for 1 minute.
5. Add soy sauce, vinegar, and water to the skillet. Bring to a boil.
6. Return chicken to the skillet and simmer until cooked through, about 10-12 minutes.
7. Season with salt and pepper to taste. Garnish with chopped cilantro if desired.
Cooking Time: 20-25 minutes
Baked Breadfruit with Garlic Butter
Baked Breadfruit with Garlic Butter Recipe
A sweet and savory twist on traditional breadfruit, this recipe brings out the natural sweetness of the fruit while adding a rich and aromatic flavor from the garlic butter.
Ingredients:
– 2-3 ripe breadfruits
– 1/4 cup unsalted butter, softened
– 3 cloves garlic, minced
– Salt to taste
– Fresh parsley or thyme leaves for garnish (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Wash and poke some holes in the breadfruits.
3. In a small bowl, mix together softened butter and minced garlic until well combined.
4. Place the breadfruits on a baking sheet lined with parchment paper.
5. Spread about 1-2 tablespoons of the garlic butter mixture onto each breadfruit, leaving a small border around the edges.
6. Sprinkle salt to taste over the top of each breadfruit.
7. Bake for 30-40 minutes or until the breadfruits are tender and caramelized.
Cooking Time: 30-40 minutes
Haupia (Coconut Pudding) with Fresh Berries
Haupia, a traditional Hawaiian coconut pudding, is a perfect base for a sweet and refreshing dessert. Pair it with fresh berries for a delightful combination of flavors and textures.
Ingredients:
– 1 cup shredded coconut
– 1 can (14 oz) full-fat coconut milk
– 1/2 cup sugar
– 1/4 teaspoon salt
– 2 tablespoons cornstarch
– 2 cups water
– Fresh berries (strawberries, blueberries, raspberries, or any combination)
Instructions:
1. In a medium saucepan, combine coconut, sugar, and salt.
2. Gradually add the cornstarch, whisking until smooth.
3. Add the coconut milk and water; cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil (about 10 minutes).
4. Remove from heat; stir in vanilla extract, if desired.
5. Pour into individual serving cups or a large baking dish. Chill before serving.
6. Just before serving, top with fresh berries.
Cooking Time: 10-12 minutes
Kalua Pork Tacos with Pineapple Salsa
Kalua Pork Tacos with Pineapple Salsa: A Hawaiian-Mexican Fusion
This recipe combines the rich flavors of traditional Kalua pork with the vibrant freshness of pineapple salsa, all wrapped up in a crispy taco shell.
Ingredients:
– 2 pounds boneless pork shoulder
– 1/4 cup liquid smoke
– 1 tablespoon brown sugar
– 1 teaspoon salt
– 8-10 corn tortillas
– Pineapple Salsa (see below)
– Optional toppings: cilantro, diced avocado, sour cream, queso fresco
Instructions:
1. Preheat oven to 300°F.
2. In a small bowl, mix together liquid smoke, brown sugar, and salt.
3. Rub the mixture all over the pork shoulder, making sure to coat evenly.
4. Wrap the pork in foil and bake for 6-8 hours or until tender.
5. Shred the pork with two forks and warm tortillas by wrapping them in a damp paper towel and microwaving for 20 seconds.
6. Assemble tacos by spooning pork onto a warmed tortilla, topping with pineapple salsa, and adding desired toppings.
Pineapple Salsa:
– 1 cup diced fresh pineapple
– 1/2 cup diced red onion
– 1 jalapeño pepper, seeded and finely chopped
– 2 tablespoons lime juice
– Salt to taste
Combine all ingredients in a bowl and stir to combine. Serve immediately.
Cooking Time: 6-8 hours (plus prep time)
Summary
Get ready to transport your taste buds to the tropical islands of Polynesia with these 18 mouth-watering recipes! From sweet and sour meatballs to grilled mahi-mahi, coconut shrimp to poi pancakes, there’s something for everyone in this collection of delicious dishes. With flavors like teriyaki, guava glaze, and lemongrass, you’ll feel like you’re dining on the beach with each bite. Whether you’re looking for a quick snack or a show-stopping main course, these Polynesian-inspired recipes are sure to delight.
Leave a Reply