Recipes

Hungry? Check this page for island-inspired recipes from Maui chefs and culinary stars. You won’t be disappointed.

Banana Lumpia

banana lumpia
Mahalo to Chef Tylun Pang for this yummy recipe for banana lumpia.

Cake Noodles Recipe

A delicious Tylun Pang recipe for cake noodles with veggie stir fry.

Ginger-steamed Kahuku-farmed Moi Recipe

steamed moi lup cheong
Ginger-steamed Kahuku-farmed Moi with Chinese Sausage, Ginger, Green Onions, Chinese Parsley, Soy, and Sizzling Peanut Oil.

Tomahawk Steak

steak chimichurri
Private Chef Riko Bartolome shares his recipe for his tomahawk steak accompanied by stuffed, tempura fried squash blossoms.

Olive Oil Monchong

best monchong recipe
This tasty recipe by Chef Joey Macadangdang won two awards at the 2014 Kapalua Wine & Food Festival.

Lime in the Coconut

fleetwood's lime coconut cocktail
Fleetwood's on Front St. — which tied for this year's Gold ʻAipono Award for Best Bar — shares a lime and coconut cocktail recipe just in time for summer.

Lilikoi Bars

Start drooling... this sweet recipe from The Hali'imaile General Store Cookbook will stir your passions!

Squid Lū‘au Recipe

Use this recipe to make up to 50 portions as a side dish.

Coconut Cream Filling

coconut cream filling
Coconut cream filling.... Mmmmmm!!!

Ahi Bruschetta Recipe

Ahi Bruschetta recipe
Mark Ellman's ahi bruschetta wins Maui No Ka ‘Oi Magazine's "Best of the Fest" award at the 2012 Kapalua Wine and Seafood Festival. Learn how to make it.

Pickled Green Papaya

green papaya achara
After it's ready, you can save Achara for up to 6 months in jars in the refrigerator. Use it as a relish on sandwiches, or add it to lettuce wraps. The extra vinegar mixture can be used as a base in marinades and salad dressings.

Opakapaka & Mango Ceviche

This light and flavorful raw fish appetizer is a favorite at Mama's Fish House.

Homemade Portuguese Sausage

Portugese Sausage
Learn how to make homemade Portuguese sausage with this recipe from our dining editor.

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kalo field
Kalo, a legendary plant, has deep roots in Hawaiian culture.

Stuck on Kiawe

kiawe cocktail
Our thanks to Sunny Savage for sharing her recipe for this kiawe cooler.

Chicken Tinola

chicken tinola
Our dining editor shares a recipe from a Big Island cook for chicken tinola, a soup-based dish from the Philippines.

Rib-eye Marinade

beef marinade recipe
Mahalo to Chef Craig Erickson of the Sea House Restaurant for this marinade recipe.

Japanese Cheesecake

lilikoi dessert
Japanese cheesecake served with fresh lilikoi. You can substitute other fruit toppings, such as Maui Gold pineapple or pink soursop.

ʻAhi Poke Tacos Recipe

best ahi poke recipe
Follow this recipe from Pineapple Grill

Masters of Mixology

mixology
Get 23 cocktail recipes in our latest edition of Maui Mixology!

Macadamia-nut-crusted Brie

brie
Chef Honda shows how to brown—not melt—the Brie. Honey-drenched Brie qualifies as pupu or dessert. Coat with mac nuts ground as fine as panko crumbs.

The Pie That Binds

Each Thanksgiving, the family behind Four Sisters Bakery bake 6,000 pies to “raise dough” for local nonprofits.

Fat Daddy’s Brisket Dry Rub

Maui BBQ
Any barbecue joint worth its rub knows that the secret is in the sides. At Fat Daddy's Smokehouse, Chef Chris Schobel has that covered with his brisket dry rub.

Mmmmangoes

mangoes
Mangoes were introduced into the Islands in 1824; today no fewer than fifteen hybrid varieties have taken root.

Ti-Leaf Baked Mahimahi

baked mahi recipe
Mama's Fish House Executive Chef Perry Bateman is creating a dish just for us: mahimahi wrapped and baked in ti leaves.

Breadfruit Nog

ulu egg nog
Ross Steidel of Perfect Pour Maui created two versions of ‘ulu nog: one with eggs and cream, one vegan.

Maui Banana Bread

banana bread chef
This wonderful banana bread won 1st place at the 2011 Maui Ag Fest The bread was moist and sweet, its flavor reminiscent of sun dried bananas.

Island Recipes

Maui Restaurants

lilikoi passionfruit

A Passion for Liliko‘i

Lilikoʻi is the Hawaiian word for passion fruit. While lilikoʻi can be eaten raw, its naturally high acidity makes it perfect for blending into baked goods, frozen custards, and drinks.

Maui Dining & Food Stories