To make the Macaroni-Potato salad, an authentic Hawaiian plate lunch, first cook the macaroni and drain. Separate the yolks from the whites of eight hard-boiled eggs and mash them in a bowl to chill overnight. Chop the egg whites and combine with the macaroni and three cooked, diced red potatoes, along with salt and vinegar before chilling overnight. Combine all the ingredients to serve.
To make Hawaiian Pork n' Greens prepare a pork tenderloin dry rub of salt, sugar, oregano, cayenne and black and white pepper. Apply to the meat and sear on all sides in a skillet with oil. Bake in the oven and serve in slices with a mixture of sauteed onions, pineapple and garlic cooked with spinach and chicken broth.
For Hawaiian Chicken, prepare a marinade of pineapple juice, ketchup, soy sauce, ginger and garlic and chill in a zip-lock bag for at least 4 hours with skinless, boneless chicken breast. Grill with salt, ground black pepper and a little more of the marinade, ensuring both sides are cooked. Serve with a salted long-grain white rice combined with chopped fresh cilantro.Learn more about Cooking