Rum, Blue Curacao, Coconut Cream, Pineapple Juice

Blue Hawaiian

Grilled Chicken, Huli Huli Sauce, Coconut Rice, Garlic Broccolini

Huli Huli Chicken

Aloha Kitchen

A refreshing blend of pineapple and coconut.

Pineapple Coconut Smoothie

Brussels sprouts tossed in a garlic soy glaze.

Crispy Brussels Sprouts

Slow-cooked pork served with rice and steamed vegetables.

Kalua Pork

OHA KITCHE

A refreshing mix of seasonal tropical fruits.

Tropical Fruit Salad

A mix of seasonal vegetables stir-fried with soy sauce.

Vegetable Stir-Fry

Juicy shrimp sautéed in garlic butter and finished with herbs.

Garlic Shrimp

Tender chicken breast glazed with teriyaki sauce, served with rice.

Grilled Chicken Teriyaki

A fresh mix of diced fish, avocado, seaweed, and sesame seeds.

Hawaiian Poke Bowl

Coconut cream pie with a graham cracker crust.

Haupia Pie

Grilled salmon fillet glazed with teriyaki sauce, served with steamed vegetables

Teriyaki Salmon

Crispy chicken cutlet served with a side of rice and salad

Katsu Chicken

Slow-cooked pulled pork served over rice with cabbage and house-made sauce.

Kalua Pork Bowl

Crispy tortilla chips topped with fresh poke, avocado, and drizzled with spicy mayo.

Poke Nachos

Crispy fried wings tossed in our spicy Aloha sauce.

Aloha Wings

Classic dessert with caramelized pineapple and cherry.

Pineapple Upside Down Cake

Grilled chicken served over rice with teriyaki sauce and vegetables.

Teriyaki Chicken Bowl

Juicy beef burger topped with pineapple and teriyaki sauce.

Aloha Burger

Lightly breaded calamari served with a spicy aioli.

Crispy Calamari

Tortilla chips served with melted cheese, jalapeños, and guacamole.

Aloha Nachos

Pina Colada

Gather all the ingredients and a cocktail shaker or blender for mixing.

Prepare the Mixing Glass

In the cocktail shaker or blender, combine 1.5 cups of white rum, 1 cup of blue curacao, 1 cup of coconut cream, and 2 cups of pineapple juice.

Mix the Ingredients

Add 2 cups of crushed ice to the mixture to chill it effectively.

Add Ice

Blend or shake the mixture until it is smooth and well combined, ensuring all ingredients are integrated.

Blend or Shake

Select a tall glass or hurricane glass for serving the cocktail.

Prepare Glass

Carefully pour the blended cocktail mixture into the prepared glass.

Pour the Mixture

Garnish with a pineapple wedge and a maraschino cherry on top for a tropical touch.

Garnish the Drink

Serve immediately and enjoy your refreshing Blue Hawaiian cocktail!

Serve Chilled

White Rum

Blue Curacao

Coconut Cream

Pineapple Juice

Pineapple Wedge

Maraschino Cherry

Crushed Ice

In a bowl, combine the chicken thighs and Huli Huli sauce. Make sure the chicken is evenly coated. Cover and marinate in the refrigerator for at least 1 hour, preferably overnight for maximum flavor.

Marinate the Chicken

Preheat your grill to medium-high heat. Remove the chicken from the marinade and discard the excess marinade. Grill the chicken for about 6-7 minutes on each side or until fully cooked and the internal temperature reaches 165°F (75°C). Remove from the grill and let it rest for a few minutes before slicing.

Grill the Chicken

Sprinkle the grilled chicken with chopped green onions before serving.

Garnish

Rinse the jasmine rice under cold water until the water runs clear. This helps remove excess starch.

Rinse the Rice

In a medium saucepan, combine the rinsed rice, coconut milk, water, and salt. Bring to a boil over medium heat. Once boiling, reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the rice is tender and the liquid is absorbed.

Cook the Rice

Remove from heat and let it sit, covered, for 5 minutes. Fluff the rice with a fork before serving.

Fluff the Rice

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.

Prepare the Broccolini

Add the trimmed broccolini to the skillet. Season with salt and black pepper. Sauté for about 5-7 minutes, stirring occasionally, until the broccolini is tender but still vibrant green.

Cook the Broccolini

Chicken thighs, boneless and skinless

Huli Huli sauce

Green onions, chopped

Jasmine rice

Coconut milk

Water

Salt

Broccolini, trimmed

Garlic, minced

Olive oil

Black pepper

In a bowl, combine pineapple juice, soy sauce, brown sugar, minced garlic, and grated ginger. Add the chicken breast and ensure it is well-coated. Cover and refrigerate for at least 30 minutes.

While the chicken is marinating, chop the bell pepper and red onion into bite-sized pieces.

Chop the Vegetables

Heat olive oil in a skillet over medium heat. Remove the chicken from the marinade (reserve the marinade) and add it to the skillet. Cook for about 6-7 minutes on each side until fully cooked through. Remove from the skillet and let it rest.

Cook the Chicken

In the same skillet, add the chopped bell pepper and red onion. Sauté for about 4-5 minutes until they are softened. Add the reserved marinade and simmer for 2 minutes.

Sauté the Vegetables

Slice the cooked chicken and add it back to the skillet with the sautéed vegetables. Stir to combine and heat through for another 2 minutes. Serve hot, garnished with fresh cilantro and lime wedges.

Combine and Serve

Chicken Breast

Soy Sauce

Brown Sugar

Garlic Cloves

Ginger, grated

Bell Pepper

Red Onion

Olive Oil

Black Pepper

Fresh Cilantro

Lime Wedges

Peel and cut the fresh pineapple into small chunks. Peel the banana and break it into pieces.

Prepare the Fruits

In a blender, gather the prepared pineapple, banana, coconut milk, orange juice, honey or agave syrup, and ice cubes.

Gather Your Ingredients

Blend all the ingredients on high speed until smooth and creamy, about 30-60 seconds.

Blend the Ingredients

If the smoothie is too thick, add a little more coconut milk or orange juice to reach your desired consistency.

Check Consistency

Pour the smoothie into glasses and top with shredded coconut for garnish. Serve immediately.

Serve the Smoothie

Fresh Pineapple

Banana

Coconut Milk

Orange Juice

Honey or Agave Syrup

Ice Cubes

Shredded Coconut

Trim the ends of the Brussels sprouts and remove any yellow or damaged leaves. Cut each sprout in half lengthwise.

Prepare the Brussels Sprouts

In a small bowl, whisk together soy sauce, minced garlic, honey, sesame oil, rice vinegar, and red pepper flakes. Set aside.

Make the Garlic Soy Glaze

Preheat the Oven

In a large bowl, combine the halved Brussels sprouts with olive oil, salt, and black pepper. Toss to coat evenly.

Toss the Brussels Sprouts

Spread the Brussels sprouts on a baking sheet in a single layer. Roast in the preheated oven for 20-25 minutes, or until they are crispy and golden brown, flipping halfway through.

Roast the Brussels Sprouts

Once the Brussels sprouts are done roasting, remove them from the oven and drizzle the garlic soy glaze over them. Toss to combine.

Add the Glaze

Sprinkle sesame seeds and sliced green onions over the Brussels sprouts before serving. Enjoy warm!

Garnish and Serve

Brussels sprouts

Soy sauce

Garlic

Honey

Sesame oil

Rice vinegar

Red pepper flakes

Sesame seeds

Green onion

Trim any excess fat from the pork shoulder and cut into large chunks if necessary to fit into the slow cooker.

Prepare the Pork

Rub the pork generously with Hawaiian sea salt, ensuring all sides are covered. Drizzle the liquid smoke over the pork, rubbing it in as well.

Season the Pork

If using, lay the banana leaves on the bottom of the slow cooker. Place the seasoned pork on top and cover it with additional banana leaves. This adds flavor but can be skipped if unavailable.

Wrap with Banana Leaves (optional)

Cover the slow cooker with the lid and cook on low for 12-14 hours or until the pork is tender and shreds easily with a fork.

Slow Cook the Pork

While the pork is cooking, prepare the white rice according to package instructions. Usually, this involves rinsing the rice and cooking it in water or broth until fluffy.

Prepare the Rice

In the last 30 minutes of the pork cooking, steam your choice of mixed vegetables until they are tender but still vibrant in color.

Steam the Vegetables

Once the pork is done cooking, remove it from the slow cooker and shred it using two forks. Discard any large pieces of fat.

Shred the Pork

Serve the shredded Kalua pork over a bed of cooked rice, alongside the steamed vegetables. Enjoy your meal!

Serve

Pork shoulder (butt)

Hawaiian sea salt

Liquid smoke

Banana leaves (optional)

Cooked white rice

Steamed mixed vegetables (carrots, broccoli, bell peppers)

In a large bowl, combine the all-purpose flour and salt. Gradually add water and knead until you form a smooth dough. Cover with a damp cloth and let it rest for 30 minutes.

Make the Dough

In a skillet, heat the oil over medium heat. Add the chopped onion and minced garlic, sauté until the onion is translucent. Add the ground beef, cumin, paprika, and pepper. Cook until the beef is browned and cooked through. Set aside to cool.

Cook the Filling

Divide the rested dough into small balls. Roll each ball into a thin circle. Place a spoonful of the beef filling in the center, fold over, and seal the edges tightly. Repeat with the remaining dough and filling.

Assemble the OHA KITCHE

In a large pot, bring water to boil. Carefully add the assembled OHA KITCHE and cook for about 10-15 minutes or until they float to the surface. Remove with a slotted spoon.

Cook the OHA KITCHE

Place the cooked OHA KITCHE on a serving plate. Garnish with chopped cilantro and serve with lemon wedges on the side.

All-purpose flour

Ground beef

Onion, finely chopped

Cumin powder

Paprika

Pepper, to taste

Fresh cilantro, chopped

Lemon wedges

Wash all the fruits thoroughly. Peel and dice the pineapple, mango, and papaya. Peel and slice the kiwis and bananas. Hull and halve the strawberries.

In a large mixing bowl, combine the diced pineapple, mango, kiwi slices, banana slices, halved strawberries, and diced papaya. Toss gently to mix.

Mix the Fruits

Sprinkle the unsweetened coconut flakes over the mixed fruits and toss gently to incorporate.

Add Coconut Flakes

In a small bowl, whisk together the lime juice, honey, and chopped mint leaves until well combined.

Prepare the Dressing

Drizzle the dressing over the mixed fruit salad. Toss gently to coat all the fruit with the dressing.