When you think of barbecue, images of smoky meats, outdoor grills, and southern-style sauces might come to mind. But in Hawai‘i, barbecue takes on an entirely different identity—one rooted in indigenous traditions, multicultural influences, and island-born innovations. So, what do Hawaiians call BBQ? The answer is not straightforward. While “BBQ” is commonly used in casual conversation, locals typically refer to these gatherings and dishes using terms like laulau, lū‘au-style cooking, or simply plate lunch. These terms represent not just meals, but deep cultural expressions that blend native Hawaiian practices with Asian, Portuguese, and American culinary traditions.
In this comprehensive article, we’ll explore the rich terminology, delicious dishes, and unique cultural significance behind what Hawaiians call BBQ. From traditional imu-cooked feasts to modern plate lunch combos, we unveil the flavorful story of how barbecue evolved in the Hawaiian islands.
The Heart of Hawaiian ‘BBQ’: Traditional Imu Cooking
To truly understand what Hawaiians call BBQ, we must look back to traditional Hawaiian food preparation methods. Long before the invention of gas grills or charcoal ovens, Hawaiians cooked food using an earth oven known as an imu. This method is the cornerstone of what many today consider Hawaiian-style “barbecue.”
What Is an Imu?
An imu is a traditional underground oven used for baking or steaming food. Constructed by digging a hole in the ground, filling it with heated lava rocks, and layering ingredients with banana leaves, seaweed, and wet cloth, the imu slow-cooks meats, fish, and root vegetables over many hours. This results in tender, smoky, and exceptionally flavorful food—reminiscent of what Western cultures might label as barbecue.
The imu was historically used for communal events such as lū‘au—a traditional Hawaiian feast. These gatherings included an abundance of food, music, hula dancing, and social bonding. Today, the imu remains central to large celebrations, including weddings, graduations, and holidays.
Imu-Cooked Specialties in Modern Hawai‘i
Despite modern kitchen technology, many Hawaiians continue to use the imu to prepare key dishes. Some of the most iconic include:
- Kālua Pig – A Hawaiian staple made by seasoning a whole pig with sea salt, wrapping it in ti leaves, and cooking it slowly in the imu. The result is juicy, shredded pork with a rich, earthy flavor.
- Laulau – Pork, fish, or chicken wrapped in taro leaves and steamed in the imu. Laulau absorbs the natural flavors of the leaves and the smoky essence of the earth oven.
- Poi – Made from pounded taro root, this traditional staple is often served alongside imu dishes.
While these dishes are not called “BBQ” in the American sense, they represent the essence of what barbecue means to Hawaiians: communal, slow-cooked, and deeply flavorful food.
The Role of the Lū‘au in Hawaiian Food Culture
Another term often associated with what Hawaiians call BBQ is lū‘au. While not a cooking method, the lū‘au is a social and culinary event where large quantities of food—especially imu-baked items—are prepared and shared.
The Evolution of the Modern Lū‘au
Originally, a lū‘au referred to a feast featuring young taro leaves (lū‘au is the Hawaiian word for taro leaf). Over time, the term broadened to describe any large Hawaiian feast. With the arrival of Westerners in the 1800s and the tourism boom in the 20th century, the lū‘au transformed into a tourist spectacle, complete with hula performances, fire knife dancing, and expansive buffet lines.
Despite commercialization, traditional lū‘au remain important in family and community life. Locals prepare kālua pig, lomi salmon, haupia (coconut pudding), and poi to celebrate milestones. These events continue to bridge history and modernity, honoring ancient cooking methods while incorporating new ingredients.
What’s on a Modern Lū‘au Plate?
A typical lū‘au style meal includes a mix of savory, sweet, and tart flavors. Here’s a breakdown of a classic plate:
| Dish | Description |
|---|---|
| Kālua Pig (Imu Roasted Pork) | Slow-cooked in an underground oven with sea salt and banana leaves. Smoky, tender, and often shredded. |
| Laulau | Taro leaves wrapped around fish or pork and steamed for hours. Nutty and rich in umami. |
| Lomi Salmon | Raw salmon mixed with tomatoes, onions, and chili peppers. A refreshing, juicy salad. |
| Poi | Staple starch made from pounded taro root, with a smooth texture and slightly tangy taste. |
| Haupia | Coconut milk-based dessert, often set into a firm gelatin-like square. |
Though rarely labeled “BBQ,” this style of cooking captures the spirit of barbecue through shared abundance, slow-cooked meats, and outdoor preparation.
Plate Lunch: Hawai‘i’s Everyday ‘BBQ’
While the imu and lū‘au represent special-occasion cooking, Hawaiians encounter BBQ-like flavors daily through a beloved local institution: the plate lunch. These meals are served at roadside stands, lunch wagons, and diners across the islands and are a true fusion of cultures.
What is a Plate Lunch?
A plate lunch typically consists of two or three scoops of steamed white rice, one scoop of macaroni salad, and a main entrée. The entrée often includes grilled, braised, or stir-fried meats that carry a smoky, savory quality similar to barbecue.
Despite its simple name, the plate lunch is a cultural masterpiece. It blends Native Hawaiian, Japanese, Chinese, Korean, Filipino, and Portuguese flavors—all of which settled in Hawai‘i during the plantation era (late 1800s to early 1900s).
Popular ‘BBQ-Style’ Plate Lunch Entrees
Several plate lunch items resemble American-style barbecue but with tropical twists:
- Teriyaki Beef – Marinated grilled beef with a sweet soy sauce glaze. Often served sliced over rice, it’s a nod to Japanese influences.
- Char Siu (Chinese BBQ Pork) – A Cantonese-style roasted pork with a glossy, sweet sauce, popularized by Chinese immigrants.
- Chicken Katsu – Breaded and fried chicken cutlet, served with tonkatsu (spicy-sweet) sauce. Inspired by Japanese katsu, it’s a hearty favorite.
- Loco Moco – Though not grilled, this meal features a hamburger patty over rice, topped with a fried egg and brown gravy—indisputably hearty and BBQ-adjacent in spirit.
The plate lunch has become so iconic that food trucks across the U.S. mainland now use “Hawaiian BBQ” to describe their offerings—essentially marketing plate lunch culture under a familiar American label.
‘Hawaiian BBQ’ as a Modern Food Label
While traditional natives may not refer to their food as “BBQ,” the term Hawaiian BBQ has gained popularity externally—especially in restaurants and on menus around the world.
Why Do Restaurants Use ‘Hawaiian BBQ’?
Fusion restaurants and food trucks often use “Hawaiian BBQ” as a marketing term to appeal to customers familiar with barbecue styles. It’s a convenient label for dishes that include grilled meats, tropical marinades (like pineapple, ginger, and soy), and the plate lunch format.
This term helps bridge cultural understanding. For non-locals, “Hawaiian BBQ” suggests smoky, flavorful, laid-back meals that invoke island life—perfect for casual dining.
Hawaiian BBQ vs. Mainland BBQ
There are distinct differences between traditional American barbecue and what’s labeled Hawaiian BBQ:
| Aspect | American BBQ | Hawaiian ‘BBQ’ |
|---|---|---|
| Cooking Method | Smoked or grilled over wood or charcoal | Grilled, braised, or steamed (often with soy-based marinades) |
| Protein Focus | Brisket, ribs, pulled pork | Chicken, pork, beef (often with kālua, kalbi, or teriyaki styles) |
| Sauces/Flavors | Tomato-based, vinegar, mustard | Soy sauce, pineapple, ginger, brown sugar, shoyu |
| Serving Style | Buns, sandwich-style | Over rice, with mac salad (plate lunch format) |
| Cultural Origin | U.S. South | Blends Native Hawaiian, Asian, and plantation immigrant influences |
So while “Hawaiian BBQ” may sound familiar, it’s really an Americanized way of describing plate lunches and fusion dishes rather than a traditional Hawaiian term.
The Influence of Immigrant Cultures on Hawaiian ‘BBQ’
The diversity of Hawaii’s food culture is a direct result of the waves of immigrants who came to work on sugar and pineapple plantations. Each brought their own cooking techniques, spices, and staples—many of which evolved into what we now associate with island barbecue.
Japanese Contributions
Japanese immigrants introduced teriyaki, which quickly became a cornerstone of Hawaiian cuisine. Teriyaki chicken and beef are grilled with a sweet soy-based sauce and are commonly featured in plate lunches. The term “grill” is often used locally, but in Hawaiian contexts, this grilled meat carries the richness of what Americans consider BBQ.
Chinese & Filipino Flavors
Chinese immigrants brought char siu, a red-hued, sweet pork dish that’s slow-roasted and glazed. Similarly, Filipinos introduced adobo, a vinegar-and-soy-based stewed meat dish often served with rice. Both mimic barbecue in intensity and flavor profile, even if not smoked traditionally.
Many Filipino workers adopted the use of the island’s imu, blending their culinary practices with native ones. Today, dishes like imugrilled chicken adobo represent this fusion.
Portuguese Legacy
Though not Asian, Portuguese immigrants made a lasting impact with dishes like sausage (linguiça) and malasadas (fried dough balls). In modern ‘Hawaiian BBQ’ events, these sausages are often grilled or baked and served alongside kālua pig, further enriching the smoky, communal meal experience.
Contemporary Hawaiian BBQ: Where Tradition Meets Innovation
Today, the term “Hawaiian BBQ” lives in two worlds: one deeply rooted in cultural practice, and the other shaped by tourism and global cuisine.
Upscale Hawaiian BBQ Restaurants
In Honolulu and other tourist hubs, chefs are elevating the concept of Hawaiian BBQ by using traditional methods in gourmet settings. Restaurants like Morimoto Asia or Duke’s Lane Po‘okela serve kālua pig tacos, teriyaki tuna bowls, and grilled skewers with tropical glazes—all under the “Hawaiian BBQ” label.
These dishes often use the imu or modern smokers but incorporate global ingredients like sesame oil, lemongrass, and coconut aminos.
Hawaiian BBQ in the Mainland United States
Across the U.S., from California to New York, “Hawaiian BBQ” restaurants serve versions of plate lunches. While authentic? Not always. But they demonstrate how Hawaiian food—not specifically called BBQ by locals—has gone mainstream under that appealing label.
In food hall kiosks and delivery apps, you’ll find “Aloha Bowls” or “Tropical Grill” brands marketing what’s essentially Hawaiian plate lunch as “island-style BBQ.”
What Hawaiians Really Call BBQ: A Summary
So, what do Hawaiians call BBQ? There isn’t one universal term. Rather, the answer depends on context, tradition, and generation.
- For traditional cooking: “Imu-cooked pork” or “kālua pig” is used to describe slow-roasted BBQ-style meats.
- At family gatherings: Food is part of a “lū‘au” or just “a big meal with kalua pig.” It’s not referred to as “BBQ” in Hawaiian homes.
- In restaurants and tourism: “Hawaiian BBQ” is commonly used, though it’s a borrowed term from American English.
- On the street: “Plate lunch” is the everyday phrase locals use for meals that resemble BBQ in spirit and flavor.
Crucially, locals rarely use the word BBQ to describe traditional Hawaiian foods. The concept exists—smoky, savory, communal meals—but the label does not.
Cultural Respect and Culinary Authenticity
As Hawaiian barbecue concepts grow in popularity, it’s important to honor the origins of these dishes. Calling everything “Hawaiian BBQ” risks flattening a rich, diverse culinary history into a tourist slogan.
The true essence of Hawaiian-style barbecue lies in:
- Respect for the imu and its centuries-old role in food preparation.
- Celebrating lū‘au culture as more than performance—it’s a spiritual and communal act.
- Recognizing that plate lunch isn’t just comfort food, but a symbol of Hawaii’s multicultural soul.
When enjoying kālua pig or a teriyaki plate, it’s valuable to know who cooked it, how it was prepared, and which culture contributed what. Authenticity means more than just flavor—it’s about storytelling.
Bringing Hawaiian ‘BBQ’ to Your Table
You don’t need an imu to experience Hawaiian-style barbecue. Here are ways to bring these flavors into your own kitchen:
DIY Kālua Pig (Oven Method)
While traditional kālua pig takes 12+ hours in an imu, you can create a delicious version at home:
- Use a pork shoulder (3–5 lbs).
- Rub it generously with sea salt and liquid smoke.
- Wrap in aluminum foil and place in a slow cooker or oven at 300°F for 6–8 hours.
- Shred and serve with rice and mac salad.
Build Your Own Plate Lunch
Recreate a classic plate lunch with these components:
| Component | Tips |
|---|---|
| Rice | Use short-grain white rice for authenticity. |
| Mac Salad | Combine elbow macaroni with mayonnaise, shredded carrot, and a splash of milk. |
| Main Dish | Try teriyaki chicken, kalbi ribs, or grilled spam (a modern local favorite). |
Conclusion: More Than Just a Name—A Cultural Experience
So, what do Hawaiians call BBQ? The honest answer is: it depends. They might say imugrilled kālua pig, refer to a lū‘au plate, or order a plate lunch with teriyaki. But “BBQ” as a standalone term is mostly used in tourist-facing contexts or by mainlanders.
The beauty of Hawaiian food culture is that it defies singular labels. It’s not defined by smoke and sauce alone—it’s shaped by history, community, and the blending of islands and immigrants. Whether cooked in an ancient earth oven or served in a takeout container, these meals carry the warmth of aloha and the rhythm of island life.
Understanding what Hawaiians call BBQ is more than learning a word—it’s about appreciating a cuisine built on shared land, respect for tradition, and the joy of gathering around food. So next time you enjoy a kālua pork taco or a teriyaki rice bowl, remember: you’re not just eating “Hawaiian BBQ”—you’re tasting hundreds of years of culinary evolution.
What do Hawaiians call BBQ?
In Hawaii, barbecue is commonly referred to as “plate lunch” when served in a traditional local style, though the term “BBQ” itself is also widely used. The Hawaiian-style barbecue experience differs significantly from mainland American interpretations, blending indigenous, Asian, and Pacific Islander culinary traditions. While “barbecue” might evoke images of smoked brisket or ribs for some, in Hawaii, it often means kalua pig, teriyaki beef, or chicken cooked in unique island-style methods and served with rice and mac salad.
Another term deeply associated with Hawaiian barbecue is “luau,” a traditional feast where meats are slow-cooked in an imu—a ground-level oven heated with hot stones. Though not exactly synonymous with “BBQ” in the Western sense, the luau incorporates many barbecue-like elements, especially the roasting or steaming of whole pig. Modern Hawaiian barbecue, whether at roadside stands, food trucks, or backyard gatherings, reflects both the cultural importance of food and the island’s diverse ethnic influences, creating a distinct culinary identity.
What meats are commonly used in Hawaiian BBQ?
Hawaiian barbecue features a variety of meats that reflect the islands’ multicultural heritage. Kalua pig is perhaps the most iconic—traditionally cooked in an imu using sea salt and ti leaves for a smoky, tender flavor. Other popular meats include teriyaki chicken and beef, Portuguese sausages (like linguiça), and laulau, which consists of pork wrapped in taro leaves and steamed. These meats often highlight a fusion of techniques, from slow-roasting to marinating in sweet and savory sauces.
In addition, modern Hawaiian BBQ has embraced American favorites such as ribs and pulled pork, often infused with tropical flavors like pineapple, ginger, and soy. These influences can be traced back to the arrival of immigrant laborers from Japan, Korea, the Philippines, and China, who brought their own cooking styles and ingredients. Today, you’ll find everything from grilled spam musubi-inspired dishes to spicy ahi tuna skewers, making Hawaiian barbecue an eclectic and vibrant cuisine with a wide range of protein options.
How does Hawaiian BBQ differ from mainland American BBQ?
Hawaiian barbecue diverges from mainland American BBQ in both flavor profiles and cooking techniques. While American BBQ often emphasizes slow-smoking meats with dry rubs and regional sauces (like Kansas City or Carolina styles), Hawaiian BBQ leans into a sweet-savory balance, using marinades rich in soy sauce, brown sugar, pineapple juice, and garlic. Ribs in Hawaii might be glazed with a teriyaki-style sauce instead of a thick, tomato-based barbecue sauce.
Additionally, the cultural context sets Hawaiian BBQ apart. Plate lunches—typically a scoop of rice, mac salad, and a protein—are a staple of local food culture and serve as the standard way BBQ-style meats are consumed. Social gatherings often revolve around the concept of ‘ohana (family), with food served buffet-style and shared communally. The inclusion of tropical ingredients and the fusion of Polynesian, Asian, and American flavors further distinguish Hawaiian BBQ as a unique culinary tradition.
What is a Hawaiian plate lunch, and how is it related to BBQ?
A Hawaiian plate lunch is a quintessential local meal consisting of two scoops of rice, a scoop of macaroni salad, and a generous portion of protein, often something barbecued like teriyaki chicken, kalua pig, or beef curry. Originating from plantation-era Hawaii, it was a convenient and filling meal for laborers and has since become a beloved symbol of everyday Hawaiian cuisine. Many plate lunch establishments feature BBQ-style meats as central components, linking the concept directly to island barbecue culture.
The plate lunch is more than just food—it’s an expression of Hawaii’s multicultural identity. Its roots lie in the blending of Native Hawaiian, Japanese, Chinese, Korean, Filipino, and Portuguese food traditions, all of which contribute to the flavor and variety seen in today’s offerings. When BBQ meats are served in this format, they take on a distinct island flair, transforming familiar dishes into something uniquely local. Whether purchased from a food truck or packed for a family outing, plate lunches with BBQ proteins offer a delicious and authentic taste of Hawaii.
What role does the imu play in Hawaiian BBQ traditions?
The imu is a traditional Hawaiian earth oven used to cook food slowly over heated lava rocks buried beneath layers of banana leaves and soil. It plays a central role in large gatherings such as luaus, where a whole pig is often placed inside and cooked for several hours, resulting in the celebrated kalua pig. This ancient method imparts a distinct smoky, earthy flavor and incredibly tender meat, making it a cornerstone of ceremonial and celebratory cooking in Hawaiian culture.
While modern Hawaiian BBQ often uses gas grills or ovens, the imu remains a revered technique that connects people to their heritage. Many families and communities still use the imu for birthdays, weddings, and religious events, upholding a centuries-old tradition. Even commercial operations sometimes incorporate imu-cooked meats to maintain authenticity. The use of the imu reflects a deeper cultural value—communal effort, respect for nature, and the significance of food in bringing people together—elements that remain vital to Hawaiian BBQ today.
What sauces and marinades are commonly used in Hawaiian BBQ?
Hawaiian BBQ relies heavily on flavorful marinades and sauces that combine sweet, salty, and tangy elements. Teriyaki sauce is a hallmark, typically made with soy sauce, brown sugar, garlic, ginger, and sometimes pineapple juice for added sweetness and acidity. Another popular option is “shoyu” (soy sauce) marinade, a local adaptation influenced by Japanese cuisine but with added tropical flair—often mixed with ketchup, brown sugar, and green onions.
These sauces are used to marinate meats for hours—or even overnight—before grilling or baking, ensuring deep flavor penetration. Additionally, spicy mayonnaise and chili pepper water are common condiments that complement richer BBQ dishes. Commercially, bottled versions like L&L or King’s Hawaiian sauces are widely available and reflect the mainstream popularity of these flavors. The balance of ingredients in Hawaiian marinades mirrors the broader cultural blend of the islands, creating a signature taste unlike any other barbecue tradition.
Where can visitors experience authentic Hawaiian BBQ?
Visitors can experience authentic Hawaiian BBQ at a variety of venues, from roadside stands and food trucks to traditional luaus and family-owned restaurants. Iconic spots like Helena’s Hawaiian Food in Honolulu or Lee’s Meat Market on Oahu are renowned for serving kalua pig, laulau, and other imu-style dishes deeply rooted in local tradition. Food trucks across the islands often offer plate lunches featuring BBQ proteins, giving travelers a delicious and affordable way to sample everyday island cuisine.
Additionally, attending a luau provides a cultural and culinary immersion into Hawaiian BBQ practices. Events like the Old Lahaina Luau or Germaine’s Luau showcase the preparation and serving of imu-cooked meats alongside hula dancing and storytelling. Farmers markets and community events also frequently feature local vendors serving homemade BBQ favorites. For an authentic experience, seeking out family-run establishments and communal events ensures a taste of Hawaii that goes beyond the tourist surface and into the heart of local food culture.