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Fruit Wa’a (Canoes) adds another useful Hawaiʻi and Pacific-inspired recipe to the archive, built from source-backed ingredients and simple home-cooking steps. It helps round out the site with a practical dish readers can make beside the traditional coconut, taro, breadfruit, and seafood recipes already collected here.

If you enjoy this style of Pacific cooking, you may also want to try Pacific recipe gallery.

Ingredients

• ¾ cup Pineapple, peeled, cored, sliced
• 1 ½ cup Papaya, de-seeded, sliced
• ¾ cup Apple banana, peeled, sliced

Instructions

1. Wash all of your fruits and get ready for some fun making these double-hull fruit waʻa (canoes)! You can use all of these fruits in a number of ways just be aware of your serving sizes when slicing and serving.
2. If using pineapple, cut the top and bottom off then cut and remove the skin.
3. Slice the pineapple or papaya lengthwise into canoe-like shapes to make the hull of the canoe. Remove the core and the seeds.
4. Place two “hulls” side by side. To connect them, create cross beams with bananas.
5. First peel then slice the banana in half & attach to the pineapple or papaya with toothpicks. See picture.
6. To create the sails, slice grapefruit in rounds then slice those rounds in half and attach upright to pineapple or papaya with toothpicks.
7. If you are making these waʻa with keiki please supervise and assist them with toothpicks.

Helpful Tips

• Prepare the ¾ cup pineapple before you start so the recipe moves smoothly.
• Taste and adjust seasoning or sweetness near the end, especially when fruit ripeness varies.

FAQ

Is fruit wa’a (canoes) a traditional recipe?

This page is written from a Hawaiʻi Nutrition Center recipe source and is framed as a Hawaiʻi or Pacific-inspired home recipe rather than a claim about every island tradition.

Can I make substitutions?

Yes. Keep the core ingredient style, then adjust fruit, greens, protein, or seasoning based on what is fresh and available.

Nutrition Facts (per serving)

Nutrient	Amount per Serving
Calories	0 kcal
Fat	0.8 g
Saturated Fat	0 g
Carbohydrates	0 g
Protein	21.8 g
Sodium	4.1 mg
Cholesterol	0 mg

Poi Fruit Smoothie adds another useful Hawaiʻi and Pacific-inspired recipe to the archive, built from source-backed ingredients and simple home-cooking steps. It helps round out the site with a practical dish readers can make beside the traditional coconut, taro, breadfruit, and seafood recipes already collected here.

If you enjoy this style of Pacific cooking, you may also want to try Pacific recipe gallery.

Ingredients

• 12 oz. Poi, undiluted ((1 1/2 cups))
• 3 cups Seasonal fruit
• 4 1/2 cups Low fat milk

Instructions

1. Make fruit purée individually from fruit in a blender and set aside for proper recipe measurement. Many types of fruits work well in this recipe, including banana, papaya, soursop, mango, pineapple, etc.
2. Add your measured purée to the blender along with the milk and poi, and blend until smooth.
3. Pour into keiki cups and serve cold; serving size is 1 1/2 C or 12 oz.

Helpful Tips

• Prepare the 12 oz. poi before you start so the recipe moves smoothly.
• Taste and adjust seasoning or sweetness near the end, especially when fruit ripeness varies.

FAQ

Is poi fruit smoothie a traditional recipe?

This page is written from a Hawaiʻi Nutrition Center recipe source and is framed as a Hawaiʻi or Pacific-inspired home recipe rather than a claim about every island tradition.

Can I make substitutions?

Yes. Keep the core ingredient style, then adjust fruit, greens, protein, or seasoning based on what is fresh and available.

Nutrition Facts (per serving)

Nutrient	Amount per Serving
Calories	64 kcal
Fat	2.4 g
Saturated Fat	1 g
Carbohydrates	37.7 g
Protein	6.6 g
Sodium	179.1 mg
Cholesterol	8.6 mg

Okinawan Sweet Potato Crisps with Salad adds another useful Hawaiʻi and Pacific-inspired recipe to the archive, built from source-backed ingredients and simple home-cooking steps. It helps round out the site with a practical dish readers can make beside the traditional coconut, taro, breadfruit, and seafood recipes already collected here.

If you enjoy this style of Pacific cooking, you may also want to try Pacific recipe gallery.

Ingredients

• 1 lb okinawan sweet potato (or other firm fleshed sweet potato), boiled
• 1 oz cream cheese, light
• ½ cup milk, skim
• 12 sheets phyllo dough
• 1 oz almonds, sliced, toasted (4 tbsp)
• 2 oz cranberries, dried (½ cup)
• ½ cup salad dressing (favorite vinaigrette style)
• 8 cups cabbage, Napa, shredded

Instructions

1. Mash sweet potato, stir in cream cheese and milk. Cool.
2. Pre-heat oven to 400 degrees. Spray a baking sheet with cooking spray.
3. Using 2 sheets of phyllo at a time, lay flat, spray with cooking spray.
4. Spread 1/3 cup cooked, mashed sweet potato in an even line along the edge of the longer side of the phyllo sheet.
5. Roll the phyllo sheet, starting from the side with the mashed sweet potato, tightly like a cigar. Cut in half. Transfer to baking sheet.
6. Repeat with remaining sheets of phyllo dough and potato.
7. Spray finished rolls with cooking spray.
8. Bake for 30 minutes or until brown. Cool on rack.
9. Toss almonds and cranberries with salad dressing and cabbage. Serve immediately.

Helpful Tips

• Prepare the 1 lb okinawan sweet potato (or other firm fleshed sweet potato) before you start so the recipe moves smoothly.
• Taste and adjust seasoning or sweetness near the end, especially when fruit ripeness varies.

FAQ

Is okinawan sweet potato crisps with salad a traditional recipe?

This page is written from a Hawaiʻi Nutrition Center recipe source and is framed as a Hawaiʻi or Pacific-inspired home recipe rather than a claim about every island tradition.

Can I make substitutions?

Yes. Keep the core ingredient style, then adjust fruit, greens, protein, or seasoning based on what is fresh and available.

Nutrition Facts (per serving)

Nutrient	Amount per Serving
Calories	1067 kcal
Fat	32.4 g
Saturated Fat	6.8 g
Carbohydrates	191.1 g
Protein	42.7 g
Sodium	2065.2 mg
Cholesterol	10.5 mg

Steamed Sweet Potato and Swiss Chard Dumplings adds another useful Hawaiʻi and Pacific-inspired recipe to the archive, built from source-backed ingredients and simple home-cooking steps. It helps round out the site with a practical dish readers can make beside the traditional coconut, taro, breadfruit, and seafood recipes already collected here.

If you enjoy this style of Pacific cooking, you may also want to try Pacific recipe gallery.

Ingredients

• 1 tsp oil, vegetable
• 4 cloves garlic, minced
• 8 oz sweet potato, minced
• 8 oz swiss chard, finely sliced
• ½ tsp Chinese 5-spice
• 20 mandoo (pot sticker) wrappers
• 4 napa cabbage leaves
• 3 tbsp basic Asian vinaigrette
• 1 tbsp water
• 1 tbsp shallot, minced (about ½ oz)
• 2 tbsp vinegar, balsamic
• ½ tsp ginger, fresh, grated
• 1 tsp sesame oil
• 1 tbsp soy sauce
• to taste, pepper, black

Instructions

1. Pre-heat a skillet medium high heat. Add oil and garlic, and potato, sauté briefly about 2 minutes.
2. Add Swiss chard and salt, cook till all liquid from chard evaporates.
3. Remove from heat, add Chinese 5-spice. Cool thoroughly.
4. Lay out wrappers in a single layer. Distribute filling evenly, placing in the center of each wrapper.
5. Dip your finger in a bowl of water and trace edge of each wrapper. Don't get wrapper too wet.
6. Fold over and firmly press edges together to seal. Repeat till filling is used up.
7. Lay Napa cabbage leaves on bottom of steamer. Place dumplings over the leaves.
8. Steam till tender, approximately 15 minutes. Serve immediately.
9. Add water to vinaigrette. Serve 1 tbsp sauce per person.

Helpful Tips

• Prepare the 1 tsp oil before you start so the recipe moves smoothly.
• Taste and adjust seasoning or sweetness near the end, especially when fruit ripeness varies.

FAQ

Is steamed sweet potato and swiss chard dumplings a traditional recipe?

This page is written from a Hawaiʻi Nutrition Center recipe source and is framed as a Hawaiʻi or Pacific-inspired home recipe rather than a claim about every island tradition.

Can I make substitutions?

Yes. Keep the core ingredient style, then adjust fruit, greens, protein, or seasoning based on what is fresh and available.

Nutrition Facts (per serving)

Nutrient	Amount per Serving
Calories	1854 kcal
Fat	27 g
Saturated Fat	12 g
Carbohydrates	335.8 g
Protein	76.3 g
Sodium	3001.3 mg
Cholesterol	99.8 mg

Okinawan Sweet Potato Hash adds another useful Hawaiʻi and Pacific-inspired recipe to the archive, built from source-backed ingredients and simple home-cooking steps. It helps round out the site with a practical dish readers can make beside the traditional coconut, taro, breadfruit, and seafood recipes already collected here.

If you enjoy this style of Pacific cooking, you may also want to try Pacific recipe gallery.

Ingredients

• 3 cups (1½ lb) sweet potato, peeled, cut into ½-inch dice
• ¼ cup canola oil
• 2 large (1¼ lb) onions, cut into ½-inch dice
• 3 tbsp maple syrup
• 2 tsp ground cinnamon
• 1 tsp salt, or to taste
• ¼ tsp black pepper, or to taste

Instructions

1. Parboil potatoes until cooked through, but not mushy.
2. Drain and set aside to cool slightly.
3. Heat canola oil in a large sauté pan. Sauté diced onions until nicely brown.
4. Mix in sweet potatoes, maple syrup, and cinnamon. Toss to coat well.
5. Season with salt and pepper and serve.

Helpful Tips

• Prepare the 3 cups (1½ lb) sweet potato before you start so the recipe moves smoothly.
• Taste and adjust seasoning or sweetness near the end, especially when fruit ripeness varies.

FAQ

Is okinawan sweet potato hash a traditional recipe?

This page is written from a Hawaiʻi Nutrition Center recipe source and is framed as a Hawaiʻi or Pacific-inspired home recipe rather than a claim about every island tradition.

Can I make substitutions?

Yes. Keep the core ingredient style, then adjust fruit, greens, protein, or seasoning based on what is fresh and available.

Nutrition Facts (per serving)

Nutrient	Amount per Serving
Calories	72 kcal
Fat	2.1 g
Saturated Fat	1.7 g
Carbohydrates	10.6 g
Protein	7.6 g
Sodium	654.4 mg
Cholesterol	6 mg

‘Uala Chips and Salsa adds another useful Hawaiʻi and Pacific-inspired recipe to the archive, built from source-backed ingredients and simple home-cooking steps. It helps round out the site with a practical dish readers can make beside the traditional coconut, taro, breadfruit, and seafood recipes already collected here.

If you enjoy this style of Pacific cooking, you may also want to try Pacific recipe gallery.

Ingredients

• 2 lbs 'Uala, Sweet potato
• 1 tbsp Oil
• 1 ¼ cups Tomatoes
• 1 tbsp Jalapeno
• 6 tbsp Cilantro
• 1 tbsp Green onions
• splash Lime juice
• pinch salt
• pinch pepper

Instructions

1. Preheat your oven to 425° F.
2. Wash and dry your ‘uala, slice into thin rounds.
3. Lay your ‘uala on a baking sheet, drizzle with oil and pa‘akai. Mix well then spread ‘uala on tray in an even layer. Bake for 12 min. then flip chips. Bake for another 10-12 minutes. Chips should be slightly crisp but still tender. Allow to cool completely.
4. Wash and chop tomatoes and red onions.
5. Finely chop cilantro and green onions.
6. Slice, de-seed, and finely dice jalapeño peppers.
7. Combine all ingredients together in a large bowl. Stir well.
8. Refrigerate until ready for service. Serve ¼ cup salsa with ½ cup chips per keiki.

Helpful Tips

• Prepare the 2 lbs 'uala before you start so the recipe moves smoothly.
• Taste and adjust seasoning or sweetness near the end, especially when fruit ripeness varies.

FAQ

Is ‘uala chips and salsa a traditional recipe?

This page is written from a Hawaiʻi Nutrition Center recipe source and is framed as a Hawaiʻi or Pacific-inspired home recipe rather than a claim about every island tradition.

Can I make substitutions?

Yes. Keep the core ingredient style, then adjust fruit, greens, protein, or seasoning based on what is fresh and available.

Nutrition Facts (per serving)

Nutrient	Amount per Serving
Calories	3 kcal
Fat	0.9 g
Saturated Fat	0.2 g
Carbohydrates	31.2 g
Protein	3.6 g
Sodium	6528.8 mg
Cholesterol	0 mg

Pineapple Coleslaw adds another useful Hawaiʻi and Pacific-inspired recipe to the archive, built from source-backed ingredients and simple home-cooking steps. It helps round out the site with a practical dish readers can make beside the traditional coconut, taro, breadfruit, and seafood recipes already collected here.

If you enjoy this style of Pacific cooking, you may also want to try Pacific recipe gallery.

Ingredients

• ½ cup sour cream
• ½ cup mayonnaise
• 2 tsp sugar
• 1 tbsp onion, finely chopped
• 1 tsp lemon juice
• 2 cups green cabbage, shredded
• 1 cup red apple, chopped
• 1 cup carrots, shredded
• ¾ cup pineapple tidbits, drained or fresh pineapple

Instructions

1. In small bowl, combine all dressing ingredients. Blend well.
2. In large bowl, combine all salad ingredients. Toss lightly.
3. Pour dressing over salad. Mix well. Cover. Refrigerate to blend

Helpful Tips

• Prepare the ½ cup sour cream before you start so the recipe moves smoothly.
• Taste and adjust seasoning or sweetness near the end, especially when fruit ripeness varies.

FAQ

Is pineapple coleslaw a traditional recipe?

This page is written from a Hawaiʻi Nutrition Center recipe source and is framed as a Hawaiʻi or Pacific-inspired home recipe rather than a claim about every island tradition.

Can I make substitutions?

Yes. Keep the core ingredient style, then adjust fruit, greens, protein, or seasoning based on what is fresh and available.

Nutrition Facts (per serving)

Nutrient	Amount per Serving
Calories	89 kcal
Fat	16.1 g
Saturated Fat	4.1 g
Carbohydrates	37.1 g
Protein	15.6 g
Sodium	2754.5 mg
Cholesterol	23.6 mg

Pineapple Oat Breakfast Pie adds another useful Hawaiʻi and Pacific-inspired recipe to the archive, built from source-backed ingredients and simple home-cooking steps. It helps round out the site with a practical dish readers can make beside the traditional coconut, taro, breadfruit, and seafood recipes already collected here.

If you enjoy this style of Pacific cooking, you may also want to try Pacific recipe gallery.

Ingredients

• 2 cups pineapple, fresh, cut into thin ½ inch pieces
• 2 tsp arrowroot or cornstarch with 1 tbsp water
• 1½ cups oats
• 1 cup whole wheat pastry flour
• ¾ tsp baking powder
• ¼ tsp salt
• ½ tsp cinnamon
• ¼ tsp nutmeg
• 3 tbsp macadamia nut oil
• ¼ cup plus 2 tbsp pineapple juice concentrate
• ¼ cup honey, Hawaiian
• 2 tbsp macadamia nuts, chopped fine

Instructions

1. In a saucepan, cook the pineapple on medium heat with 2 tbsp juice concentrate for about 10 minutes or until soft (If there is a lot of liquid make a slurry of arrowroot/water and add in, stirring until it thickens.)
2. Blend ½ cup of oats in blender or food processor to create a flour-like consistency. Add to rest of dry ingredients in a large bowl and mix well.
3. Seperately, combine the oil, juice concentrate and honey. Stir well, then add to the dry mixture and press into a non-stick or lightly oiled 8" x 8" square pan.
4. Top with the pineapple, covering the whole surface with the fruit.
5. Add the macadamia nuts to reserved oat mixture and combine. Sprinkle this evenly over the fruit and press in lightly.
6. Bake at 350°F for 23 to 30 minutes or when brown and crisp.
7. Cool on rack before cutting into 9 pieces.

Helpful Tips

• Prepare the 2 cups pineapple before you start so the recipe moves smoothly.
• Taste and adjust seasoning or sweetness near the end, especially when fruit ripeness varies.

FAQ

Is pineapple oat breakfast pie a traditional recipe?

This page is written from a Hawaiʻi Nutrition Center recipe source and is framed as a Hawaiʻi or Pacific-inspired home recipe rather than a claim about every island tradition.

Can I make substitutions?

Yes. Keep the core ingredient style, then adjust fruit, greens, protein, or seasoning based on what is fresh and available.

Nutrition Facts (per serving)

Nutrient	Amount per Serving
Calories	107 kcal
Fat	14.9 g
Saturated Fat	0.1 g
Carbohydrates	132.5 g
Protein	23.4 g
Sodium	109.4 mg
Cholesterol	0 mg

Passion Fruit (Lilikoi) Pain De Perdu with Fruit and Cheesecake Cream adds another useful Hawaiʻi and Pacific-inspired recipe to the archive, built from source-backed ingredients and simple home-cooking steps. It helps round out the site with a practical dish readers can make beside the traditional coconut, taro, breadfruit, and seafood recipes already collected here.

If you enjoy this style of Pacific cooking, you may also want to try Pacific recipe gallery.

Ingredients

• 1 cup strawberries or mango or other soft seasonal fruit, diced
• 1 banana, sliced
• 1 passion fruit, pulp and seeds only (about 2 tbsp)
• 2 tbsp sugar
• 4 egg whites (or ½ cup Egg Beaters)
• ¼ cup orange juice
• 1 tsp vanilla extract
• 4 slices bread, whole grain
• 1 tsp *1 tsp butter, unsalted
• 6 tbsp cheesecake cream
• ½ cup ricotta cheese, low fat
• ¼ tsp lemon zest – (or lemon extract)
• ½ tsp vanilla extract
• 2 tbsp powdered sugar

Instructions

1. Combine fruit with passion fruit and sugar and let macerate at least 10 minutes.
2. Combine eggs, orange juice and vanilla and whisk till incorporated.
3. Quickly dredge 1 slice of bread in egg mixture, transfer to a plate top with 3 Tbsp cheese.
4. Quickly dredge another slice of bread and top sandwich. Repeat.
5. Cover sandwiches and refrigerate at least 10 minutes.
6. In a large skillet, melt 1 tsp butter on medium heat, add sandwiches and cook until golden brown.
7. Add remaining tsp butter, flip sandwiches and cook till golden brown.
8. To serve, top each sandwich with half the macerated fruit and a drizzle the fruit syrup.
9. Tip: Make cheesecake cream the night before.
10. Add all ingredients into bowl of food processor
11. Process till very smooth and creamy, scrapping down sides as needed.
12. Store covered, in refrigerator. It is best to let rest overnight before using. Recipe can be doubled.

Helpful Tips

• Prepare the 1 cup strawberries or mango or other soft seasonal fruit before you start so the recipe moves smoothly.
• Taste and adjust seasoning or sweetness near the end, especially when fruit ripeness varies.

FAQ

Is passion fruit (lilikoi) pain de perdu with fruit and cheesecake cream a traditional recipe?

This page is written from a Hawaiʻi Nutrition Center recipe source and is framed as a Hawaiʻi or Pacific-inspired home recipe rather than a claim about every island tradition.

Can I make substitutions?

Yes. Keep the core ingredient style, then adjust fruit, greens, protein, or seasoning based on what is fresh and available.

Nutrition Facts (per serving)

Nutrient	Amount per Serving
Calories	821 kcal
Fat	46.7 g
Saturated Fat	9.5 g
Carbohydrates	200.7 g
Protein	201.9 g
Sodium	2598.3 mg
Cholesterol	89.1 mg

Banana Energy Balls adds another useful Hawaiʻi and Pacific-inspired recipe to the archive, built from source-backed ingredients and simple home-cooking steps. It helps round out the site with a practical dish readers can make beside the traditional coconut, taro, breadfruit, and seafood recipes already collected here.

If you enjoy this style of Pacific cooking, you may also want to try Pacific recipe gallery.

Ingredients

• 1 ½ cup Quick oats, dry
• ¾ cup Apple banana, mashed
• 1 tbsp Honey
• 1 tbsp Tahini or Nut/Seed butter
• ½ tsp Vanilla
• 2 tbsp Cocoa powder
• 1 ½ tsp Chia seeds
• 6 tbsp Coconut flakes, unsweetened

Instructions

1. Reserve coconut flakes for rolling and combine all other ingredients in a large bowl.
2. Scoop out mixture by the tablespoon full and roll with clean hands into balls, approx. 1.6 oz. in weight. Set out on a large baking pan or container with a sealed lid.
3. When all the mix is rolled, sprinkle coconut flakes onto a large clean surface. Gently press and roll the balls in the coconut flakes to completely coat the outside.
4. Return energy balls to baking pan or container and refrigerate for at least 1 hour then serve. 3 energy balls per keiki.
5. Or make energy balls in advance and store in an airtight container in the fridge overnight. *Remove banana energy balls from fridge 30 min prior to service to allow to soften slightly.

Helpful Tips

• Prepare the 1 ½ cup quick oats before you start so the recipe moves smoothly.
• Taste and adjust seasoning or sweetness near the end, especially when fruit ripeness varies.

FAQ

Is banana energy balls a traditional recipe?

This page is written from a Hawaiʻi Nutrition Center recipe source and is framed as a Hawaiʻi or Pacific-inspired home recipe rather than a claim about every island tradition.

Can I make substitutions?

Yes. Keep the core ingredient style, then adjust fruit, greens, protein, or seasoning based on what is fresh and available.

Nutrition Facts (per serving)

Nutrient	Amount per Serving
Calories	38 kcal
Fat	6.1 g
Saturated Fat	2.7 g
Carbohydrates	53.5 g
Protein	18.5 g
Sodium	9.8 mg
Cholesterol	0 mg