Recipes

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

Snapper Recipe

Bev Gannon cookbook
"My cooks come up with two fish specials every night, allowing them to get creative in the kitchen.

Macadamia-Nut-Crusted Mahimahi

mac nut crusted mahimahi
Another delicious recipe from Chef Tylun Pang's "What Maui Likes To Eat."

When Hearth is Home

kitchen party
Food, family, and friends form the heart of this small Huelo home.

Watermelon Shochu Cocktail

watermelon cocktail
Japengo general manager Matt Rapping shared this refreshing recipe that uses Shochu, a distillate usually made from rice, but sometimes from sweet potato or other carbohydrate.

Crab-crusted Monchong

crab crusted monchong recipe
Pacific Rim flavors permeate this dish, with furikake flakes mixed into the crabmeat topping.

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.

Duo’s Tofu Scramble

tofu scramble
Hungry for an indulgent yet guilt-free breakfast? Skinny up to a Southwestern-style tofu scramble.

Warm Kabocha Salad

pumpkin salad
Mahalo to chef Chris Kulis for this recipe for grilled pumpkin salad.

Masters of Mixology

adult shave ice on maui
Thirsty? We've compiled some of Maui's tastiest and most beloved cocktails and 'mocktails' for you!

Spicy Sriracha Dipping Sauce

Sriracha dipping sauce
Dip is the cornerstone of every solid party spread. For a smooth, creamy sauce, with a spicy kick, give this version a try with your favorite veggies.

Seafood Pho

best pho recipes
What makes pho so glorious? Can it really cure what ails you?

Mascarpone Polenta

polenta appetizer
Mick Fleetwood passes the polenta pupu during our 2016 Holiday Test Kitchen.

Sangrita Bloody Mary

bloody mary recipes
A Bloody Mary mix turned fruity, it’s the perfect accompaniment to a shot of blanco tequila.

Sugarcane Grilled Prawns

grilled prawns recipe
This artistic and tasty prawn appetizer handily won the award for "Best of the Fest" at the 2009 Kapalua Wine & Food Festival.

Masters of Mixology

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

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.

Monkeypod Mai Tai

tropical mai tai recipe
The Monkeypod Mai Tai is popular is because it is well balanced and refreshingly tart. We also use the best possible ingredients.

Coconut Cream Filling

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

Kona Lobster Potstickers Recipe

lobster potstickers
Mmmm! Kona Lobster Potstickers recipe with Shiitake Mushrooms, Heart of Palm, Soy-Chili Vinegar

ʻOpakapaka

opakapaka fish recipe
Learn how to create crispy 'opakapaka fish dinner at home.

Mmmmangoes

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

Sweet Potato Gnocchi

sweet potato gnocchi
This delicate dish won the chefs' competition at Ka'anapali Fresh in 2012.

ʻAhi Tartare Recipe

Ahi Tartare
Get this ahi tartare recipe from Chef de Cuisine Michael Lofaro from the Grand Wailea's Humuhumunukunukuapua‘a restaurant.

Chili Garlic Beans

Maui BBQ chef recipes
Schobel says, "I like eight times more garlic in my recipe, so this is really garlicky. Also, it’s not thick and pasty like refried beans. It's done when the bean is creamy without being crunchy, or overly soft."

Naughty & Spiced

maui mixology
Holiday cocktails? No time like the present!

Hamoa Lemonade

maui lemonade mocktail
Add strawberry lemonade vodka to this recipe to transform Travassa's mocktail into a true cocktail.

ʻAhi Poke

best ahi poke recipe
You will need 2 pounds of sashimi-grade ʻahi for this ʻahi poke recipe from Chef Sheldon Simeon.

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