20 Flavorful Polynesian Food Recipes Authentic

Ready to escape to the tropics without leaving your kitchen? Polynesian cuisine is a vibrant celebration of fresh, bold flavors—think juicy grilled meats, coconut-infused sauces, and tropical fruits that burst with sweetness. Whether you’re craving a quick weeknight luau or a weekend feast, these 20 authentic recipes will transport your taste buds straight to the islands. Let’s fire up the grill and dive into paradise—one delicious bite at a time!

Classic Hawaiian Poke Bowl

Fresh, vibrant, and packed with flavor, this poke bowl brings a taste of the islands to your kitchen in just 20 minutes.

Ingredients:

• 1 lb sushi-grade ahi tuna, cubed
• 1/4 cup soy sauce (or tamari for gluten-free)
• 1 tbsp toasted sesame oil
• 1 tbsp rice vinegar
• 1 tsp honey
• 1/2 tsp red pepper flakes
• 1/4 cup thinly sliced green onions
• 1 tbsp toasted sesame seeds
• 2 cups cooked sushi rice, warm
• 1/2 cup diced cucumber
• 1/2 cup shredded carrots
• 1/2 cup sliced avocado
• 1/4 cup crushed macadamia nuts (optional)

Instructions:

1. In a medium bowl, whisk together 1/4 cup soy sauce, 1 tbsp sesame oil, 1 tbsp rice vinegar, 1 tsp honey, and 1/2 tsp red pepper flakes until smooth.
2. Gently fold in cubed tuna and 1/4 cup green onions until evenly coated. Let marinate for 10 minutes at room temperature.
3. Divide warm sushi rice between two bowls. Top with marinated tuna, diced cucumber, shredded carrots, and sliced avocado.
4. Sprinkle with 1 tbsp sesame seeds and crushed macadamia nuts (if using). Drizzle with any remaining marinade from the bowl.

The magic here? The tuna stays melt-in-your-mouth tender while soaking up the sweet-savory marinade—no cooking required!

Tip: For extra freshness, chill your serving bowls for 10 minutes before assembling.

Polynesian-Style Grilled Mahi Mahi

This tropical-inspired mahi mahi is sweet, tangy, and kissed with smoky grill marks—perfect for turning weeknight dinner into a mini vacation.

Ingredients:

• 2 (6-oz) mahi mahi fillets
• 1/4 cup pineapple juice
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp grated fresh ginger
• 1 garlic clove, minced
• 1/2 tsp crushed red pepper flakes
• 1 tbsp vegetable oil
• 1/4 tsp salt
• 1 tbsp chopped cilantro (for garnish)
• 1 tbsp toasted sesame seeds (for garnish)

Instructions:

1. In a bowl, whisk together 1/4 cup pineapple juice, 2 tbsp soy sauce, 1 tbsp honey, 1 tbsp grated ginger, 1 minced garlic clove, and 1/2 tsp red pepper flakes. Pour half into a small saucepan (reserve for glaze) and the rest into a shallow dish with the mahi mahi. Marinate for 15 minutes at room temperature.
2. Heat grill to medium-high (400°F) and brush grates with 1 tbsp vegetable oil. Remove mahi mahi from marinade (discard used marinade), pat dry, and sprinkle with 1/4 tsp salt.
3. Grill fillets for 4 minutes per side, basting occasionally with the reserved glaze, until opaque and lightly charred.
4. Simmer the remaining glaze in the saucepan over low heat for 2 minutes until slightly thickened.
5. Serve mahi mahi drizzled with glaze and topped with 1 tbsp cilantro and 1 tbsp sesame seeds.

The ginger-pineapple glaze caramelizes beautifully on the grill, adding sticky-sweet depth to the flaky fish.

Tip: For extra flair, grill pineapple rings alongside the fish and serve on top.

Taro Leaf Coconut Stew

This creamy, earthy stew is a comforting hug in a bowl—taro leaves simmered in rich coconut milk with warm spices for a dish that feels both exotic and familiar.

Ingredients:

• 1 lb taro leaves (washed, stems removed, chopped)
• 1 (13.5 oz) can full-fat coconut milk
• 1 cup vegetable broth
• 1 medium yellow onion (diced)
• 3 cloves garlic (minced)
• 1 tbsp fresh ginger (grated)
• 1 tsp ground turmeric
• 1 tsp ground coriander
• 1/2 tsp red pepper flakes
• 2 tbsp coconut oil
• 1 tsp salt
• 1 tbsp lime juice

Instructions:

1. Heat 2 tbsp coconut oil in a large pot over medium. Add diced onion and sauté for 5 minutes until soft. Stir in minced garlic, grated ginger, 1 tsp turmeric, 1 tsp coriander, and 1/2 tsp red pepper flakes; cook for 1 minute until fragrant.
2. Add chopped taro leaves and toss to coat in the spices. Pour in 1 can coconut milk and 1 cup vegetable broth. Bring to a gentle simmer, then reduce heat to low.
3. Cover and cook for 25 minutes, stirring occasionally, until the leaves are tender and the stew thickens slightly. Stir in 1 tsp salt and 1 tbsp lime juice.

The magic here? The taro leaves melt into the coconut milk, creating a velvety texture with a subtle nutty sweetness—perfect for spooning over rice or scooping up with flatbread.

Tip: Wear gloves when handling raw taro leaves—their sap can irritate skin!

Traditional Polynesian Luau Pork

This slow-cooked, tender pork is a taste of the islands—perfect for a backyard luau or a cozy weekend feast.

Ingredients:

• 4–5 lb pork shoulder (bone-in or boneless)
• 1 tbsp kosher salt
• 1 tbsp liquid smoke
• 1 tbsp smoked paprika
• 2 tsp garlic powder
• 2 tsp onion powder
• 1 cup water
• 2 cups banana leaves (or aluminum foil as a substitute)

Instructions:

1. Preheat oven to 325°F. Pat the pork shoulder dry with paper towels, then rub evenly with 1 tbsp kosher salt, 1 tbsp smoked paprika, 2 tsp garlic powder, and 2 tsp onion powder.
2. Drizzle 1 tbsp liquid smoke over the pork, massaging it into the spices. Place the pork in a large baking dish and pour 1 cup water around it (not over the meat).
3. Wrap the pork tightly in banana leaves (or foil), covering the dish completely to trap steam. Bake for 4.5–5 hours until the pork shreds easily with a fork.
4. Remove from oven, let rest for 20 minutes, then shred and serve with the juices.

The magic here? The banana leaves infuse the pork with an earthy sweetness, while the low-and-slow cooking guarantees melt-in-your-mouth tenderness.

Tip: For extra authenticity, serve with steamed white rice and a drizzle of the cooking juices.

Coconut Milk Poached Fish

This silky, fragrant poached fish is a weeknight lifesaver—luxurious enough for company but ready in under 30 minutes.

Ingredients

• 1 (13.5 oz) can full-fat coconut milk
• 1 cup low-sodium chicken or vegetable broth
• 1 tbsp fresh lime juice
• 1 tbsp minced fresh ginger
• 2 garlic cloves, thinly sliced
• 1 tsp brown sugar
• 1/2 tsp red pepper flakes
• 1/2 tsp salt
• 4 (6 oz) skinless white fish fillets (like cod or halibut)
• 2 tbsp chopped cilantro (for garnish)

Instructions

1. In a large skillet, combine 1 (13.5 oz) can coconut milk, 1 cup broth, 1 tbsp lime juice, 1 tbsp ginger, 2 sliced garlic cloves, 1 tsp brown sugar, 1/2 tsp red pepper flakes, and 1/2 tsp salt. Bring to a gentle simmer over medium heat, stirring occasionally.
2. Gently add fish fillets in a single layer. Reduce heat to low, cover, and poach for 8–10 minutes (thicker fillets may need 12 minutes) until fish flakes easily with a fork.
3. Using a slotted spoon, transfer fish to bowls. Spoon warm coconut broth over the top and garnish with 2 tbsp cilantro.

The magic here? The broth reduces slightly into a velvety sauce that clings to the fish—no extra thickening needed.

Tip: For extra depth, toast the ginger and garlic in 1 tsp oil for 30 seconds before adding liquids.

Polynesian Sweet Potato Mash

This tropical twist on classic mashed sweet potatoes brings a touch of island flavor to your table with coconut milk and a hint of spice.

Ingredients:

• 2 lbs sweet potatoes, peeled and cubed
• 1/2 cup full-fat coconut milk
• 2 tbsp unsalted butter
• 1 tbsp pure maple syrup
• 1/2 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1/4 tsp salt
• 1/8 tsp cayenne pepper (optional)

Instructions:

1. Place sweet potatoes in a large pot and cover with water. Bring to a boil, then reduce heat to medium and simmer for 15–18 minutes until fork-tender. Drain well.
2. Return potatoes to the pot over low heat. Add 1/2 cup coconut milk, 2 tbsp butter, 1 tbsp maple syrup, 1/2 tsp cinnamon, 1/4 tsp ginger, 1/4 tsp salt, and 1/8 tsp cayenne (if using). Mash with a potato masher or blend with an immersion blender until smooth and creamy.
3. Taste and adjust salt if needed. Serve warm.

The coconut milk adds a silky richness that makes this mash luxuriously smooth, while the cayenne gives just a whisper of heat to balance the sweetness.

Tip: For extra Polynesian flair, top with toasted coconut flakes or a drizzle of warmed coconut milk.

Banana Leaf Wrapped Chicken

This fragrant, juicy chicken gets a subtle earthy sweetness from steaming in banana leaves—a fuss-free way to impress at your next backyard barbecue.

Ingredients:

• 4 boneless, skinless chicken thighs (about 1.5 lbs)
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp lime juice
• 2 cloves garlic, minced
• 1 tsp grated ginger
• 1/2 tsp ground coriander
• 1/4 tsp black pepper
• 4 large banana leaf pieces (12×12 inches each), briefly steamed to soften*
• 2 tbsp melted butter (for brushing)

Instructions:

1. In a bowl, whisk together 2 tbsp soy sauce, 1 tbsp honey, 1 tbsp lime juice, 2 cloves minced garlic, 1 tsp ginger, 1/2 tsp coriander, and 1/4 tsp black pepper. Add chicken thighs and toss to coat. Marinate 30 minutes at room temperature.
2. Preheat grill to medium-high (400°F). Place a chicken thigh in the center of each banana leaf. Brush with 2 tbsp melted butter, then fold leaves into tight packets, tucking ends underneath.
3. Grill packets seam-side down for 10 minutes, flip carefully, and grill 8–10 more minutes until chicken reaches 165°F. Let rest 5 minutes before unwrapping.

The leaves keep the chicken incredibly moist while infusing it with a delicate herbal aroma—no fancy equipment needed!

Tip: Find banana leaves in the freezer aisle of Latin or Asian markets. Thaw and wipe clean before using.

Pineapple Glazed Spare Ribs

These sticky-sweet ribs are a tropical twist on a BBQ classic, with a caramelized pineapple glaze that’ll have everyone licking their fingers.

Ingredients:

• 2 lbs pork spare ribs (St. Louis-style or baby back)
• 1/2 cup pineapple juice
• 1/4 cup soy sauce
• 1/4 cup brown sugar, packed
• 2 tbsp ketchup
• 1 tbsp apple cider vinegar
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes (optional)

Instructions:

1. Prep ribs: Pat ribs dry and trim excess fat. Cut into individual ribs or leave as a rack.
2. Make glaze: In a saucepan over medium heat, combine 1/2 cup pineapple juice, 1/4 cup soy sauce, 1/4 cup brown sugar, 2 tbsp ketchup, 1 tbsp apple cider vinegar, 2 cloves minced garlic, 1 tsp smoked paprika, 1/2 tsp black pepper, and 1/4 tsp red pepper flakes (if using). Simmer for 5 minutes until slightly thickened.
3. Cook ribs: Brush ribs with half the glaze. Bake at 325°F on a foil-lined tray for 1.5 hours, basting every 30 minutes with remaining glaze, until tender and caramelized.
4. Broil: Turn oven to broil and cook ribs 3 more minutes until glaze bubbles and chars slightly at the edges.

The magic here? The pineapple juice tenderizes the meat while adding a bright, fruity depth that balances the smoky-sweet glaze.

Tip: For extra char, finish ribs on a hot grill for 2 minutes per side instead of broiling.

Polynesian Coconut Bread

This tropical-inspired coconut bread is subtly sweet, fragrant, and has a tender crumb that pairs perfectly with your morning coffee or an afternoon snack.

Ingredients:

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 cup shredded sweetened coconut
• 1/2 cup coconut milk (canned, full-fat)
• 1/4 cup unsalted butter, melted
• 2 large eggs
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1/2 tsp salt

Instructions:

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan and line with parchment paper.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1 cup granulated sugar, 1 tsp baking powder, and 1/2 tsp salt. Stir in 1 cup shredded coconut.
3. In another bowl, whisk 1/2 cup coconut milk, 1/4 cup melted butter, 2 eggs, and 1 tsp vanilla extract until smooth.
4. Pour wet ingredients into dry ingredients and mix just until combined (don’t overmix).
5. Transfer batter to the prepared pan and bake for 50–55 minutes, or until a toothpick inserted comes out clean.
6. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

The coconut milk keeps this bread luxuriously moist, while the toasted coconut adds a delicate crunch in every bite.

Tip: For extra coconut flavor, toast the shredded coconut in a dry skillet over medium heat for 2–3 minutes before mixing into the batter.

Grilled Pineapple Teriyaki Skewers

These Grilled Pineapple Teriyaki Skewers are the perfect sweet-savory bite, with juicy pineapple glazed in sticky teriyaki and kissed by the grill.

• 1 fresh pineapple, peeled and cut into 1-inch chunks
• 1/3 cup soy sauce
• 1/4 cup honey
• 2 tbsp rice vinegar
• 1 tbsp minced garlic
• 1 tsp grated fresh ginger
• 1 tbsp sesame oil
• 1 tbsp toasted sesame seeds (for garnish)
• 8-10 wooden skewers, soaked in water for 30 minutes

1. In a small saucepan, whisk together the 1/3 cup soy sauce, 1/4 cup honey, 2 tbsp rice vinegar, 1 tbsp minced garlic, and 1 tsp grated ginger. Simmer over medium heat for 5 minutes until slightly thickened, then stir in the 1 tbsp sesame oil.
2. Thread pineapple chunks onto the soaked skewers, leaving a little space between pieces.
3. Preheat grill to medium-high (about 400°F). Brush skewers generously with the teriyaki glaze.
4. Grill for 3-4 minutes per side, brushing with more glaze after flipping, until pineapple is caramelized with grill marks.
5. Sprinkle with 1 tbsp toasted sesame seeds before serving.

The magic here is how the pineapple’s natural sugars intensify on the grill, balancing the salty-sweet teriyaki for a flavor that’s downright addictive.

Tip: For extra flair, add a pinch of red pepper flakes to the glaze for a subtle kick!

Polynesian Shrimp Ceviche

Bright, citrusy, and packed with tropical flair, this ceviche is a refreshing twist on the classic—perfect for summer gatherings or a light weeknight meal.

Ingredients:

• 1 lb raw shrimp, peeled, deveined, and chopped into ½-inch pieces
• ½ cup fresh lime juice (about 4 limes)
• ¼ cup fresh orange juice
• 1 tbsp soy sauce
• 1 tbsp honey
• 1 tsp grated fresh ginger
• ½ cup diced pineapple
• ½ cup diced cucumber
• ¼ cup thinly sliced red onion
• 1 small jalapeño, seeded and minced
• ¼ cup chopped cilantro
• ½ tsp salt
• Tortilla chips or lettuce cups, for serving

Instructions:

1. In a large bowl, combine shrimp, lime juice, orange juice, soy sauce, honey, and ginger. Stir well, cover, and refrigerate for 20–25 minutes until shrimp turns opaque and “cooked” in the citrus.
2. Drain off about half the liquid, then gently fold in pineapple, cucumber, red onion, jalapeño, cilantro, and salt.
3. Chill for 10 more minutes to let flavors meld. Serve with tortilla chips or spoon into lettuce cups for a low-carb option.

The sweet-tangy marinade and juicy pineapple make this ceviche irresistibly vibrant—no cooking required!

Tip: For extra flair, top with toasted coconut flakes or a drizzle of sriracha mayo.

Baked Polynesian Coconut Custard

This Baked Polynesian Coconut Custard is a dreamy tropical dessert with a silky texture and just the right amount of sweetness—perfect for impressing guests or treating yourself!

• 1 (13.5 oz) can full-fat coconut milk
• 4 large eggs
• 1/2 cup granulated sugar
• 1 tsp pure vanilla extract
• 1/4 tsp salt
• 1/4 cup shredded sweetened coconut (for topping)

1. Preheat oven to 325°F and lightly grease four 6-oz ramekins.
2. In a blender, combine the coconut milk, eggs, 1/2 cup sugar, 1 tsp vanilla, and 1/4 tsp salt. Blend until completely smooth, about 30 seconds.
3. Divide the mixture evenly among the ramekins. Place them in a deep baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins.
4. Bake for 40–45 minutes until the custards are set but still slightly jiggly in the center. Remove from the water bath and let cool for 10 minutes.
5. Sprinkle each custard with 1 tbsp shredded coconut. For extra toasty flavor, broil for 1–2 minutes (watch closely!).

The magic here? The water bath ensures an ultra-creamy texture, while the toasted coconut adds a delightful crunch. Serve warm or chilled—it’s heavenly either way!

Tip: For a richer custard, swap 1/2 cup coconut milk with heavy cream.

Polynesian Tuna Poke Salad

Bright, fresh, and packed with island-inspired flavors, this poke salad is a no-cook dinner that feels like a tropical escape.

Ingredients:

• 1 lb sushi-grade ahi tuna, cubed
• 1/4 cup soy sauce (or tamari for gluten-free)
• 2 tbsp toasted sesame oil
• 1 tbsp honey
• 1 tbsp rice vinegar
• 1 tsp grated fresh ginger
• 1/2 tsp crushed red pepper flakes
• 1/2 cup diced cucumber
• 1/4 cup thinly sliced green onion
• 1 tbsp toasted sesame seeds
• 2 cups cooked sushi rice or mixed greens
• 1/2 cup crushed macadamia nuts (optional)

Instructions:

1. In a medium bowl, whisk together the soy sauce, toasted sesame oil, honey, rice vinegar, ginger, and red pepper flakes.
2. Add the cubed tuna to the bowl and gently toss to coat. Let marinate in the fridge for 10 minutes (no longer, or the fish will overcook in the acid).
3. Fold in the cucumber and green onion.
4. Serve over sushi rice or greens, then sprinkle with sesame seeds and macadamia nuts for crunch.

The honey and ginger add a subtle sweetness that balances the salty soy sauce, while the macadamias give it that authentic Polynesian flair.

Tip: For extra freshness, add a handful of diced pineapple or mango right before serving.

Sweet and Sour Polynesian Chicken

This tropical twist on classic sweet and sour chicken brings juicy bites of pineapple and a tangy-sweet glaze that’ll have everyone reaching for seconds.

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1/2 cup cornstarch
• 1/4 cup vegetable oil
• 1 red bell pepper, chopped into 1-inch pieces
• 1 cup fresh pineapple chunks
• 1/3 cup rice vinegar
• 1/4 cup ketchup
• 1/4 cup brown sugar
• 2 tbsp soy sauce
• 2 cloves garlic, minced
• 1 tsp grated ginger
• 1/2 tsp red pepper flakes (optional)
• 2 green onions, sliced (for garnish)

Instructions:

1. Toss chicken pieces with 1/2 cup cornstarch until evenly coated. Shake off excess.
2. Heat 1/4 cup vegetable oil in a large skillet over medium-high. Cook chicken in batches for 4–5 minutes per side until crispy and golden. Transfer to a plate.
3. In the same skillet, sauté bell pepper and 1 cup pineapple chunks for 2 minutes until slightly softened.
4. Whisk together 1/3 cup rice vinegar, 1/4 cup ketchup, 1/4 cup brown sugar, 2 tbsp soy sauce, 2 cloves minced garlic, 1 tsp ginger, and 1/2 tsp red pepper flakes (if using). Pour into the skillet and simmer for 3–4 minutes until slightly thickened.
5. Return chicken to the skillet, tossing to coat in the sauce. Cook for 2 more minutes to heat through. Garnish with green onions.

The magic here? The pineapple caramelizes in the sticky glaze, adding bursts of freshness to balance the rich sauce. Serve over steamed rice for a meal that feels like a vacation.

Tip: For extra crunch, sprinkle with toasted sesame seeds just before serving.

Polynesian-Style Coconut Rice

Polynesian-Style Coconut Rice

This fragrant, slightly sweet coconut rice is a tropical twist on plain steamed rice—perfect for pairing with grilled meats or enjoying as a cozy side.

Ingredients:

• 1 cup jasmine rice, rinsed
• 1 cup canned coconut milk (full-fat for best flavor)
• 3/4 cup water
• 1 tbsp granulated sugar
• 1/2 tsp salt
• 1 tbsp unsweetened shredded coconut (optional, for garnish)

Instructions:

1. In a medium saucepan, combine the rinsed jasmine rice, coconut milk, water, 1 tbsp sugar, and 1/2 tsp salt. Stir gently to dissolve the sugar.
2. Bring to a boil over medium-high heat, then immediately reduce heat to low. Cover and simmer for 15 minutes (no peeking!).
3. Turn off the heat and let the rice steam, covered, for 5 more minutes. Fluff with a fork.
4. If using, toast the shredded coconut in a dry skillet over medium heat for 2–3 minutes until golden, then sprinkle over the rice before serving.

The coconut milk gives this rice a luxuriously creamy texture, while the hint of sugar balances the savory notes—it’s like a vacation in every bite!

Tip: For extra fragrance, add a pandan leaf or a pinch of vanilla extract with the coconut milk.

Grilled Polynesian Swordfish

This tropical-inspired swordfish is juicy, lightly sweet, and kissed with smoky grill marks—perfect for turning a weeknight into a mini vacation.

Ingredients:

• 2 swordfish steaks (about 1 inch thick)
• 3 tbsp soy sauce
• 2 tbsp pineapple juice
• 1 tbsp honey
• 1 tbsp grated fresh ginger
• 1 clove garlic, minced
• 1 tbsp sesame oil
• 1/4 tsp red pepper flakes
• 1 tbsp chopped cilantro (for garnish)
• 1 tbsp toasted sesame seeds (for garnish)

Instructions:

1. In a bowl, whisk together 3 tbsp soy sauce, 2 tbsp pineapple juice, 1 tbsp honey, 1 tbsp grated ginger, 1 minced garlic clove, 1 tbsp sesame oil, and 1/4 tsp red pepper flakes.
2. Place swordfish steaks in a shallow dish and pour the marinade over them. Let sit at room temperature for 15 minutes (or refrigerate up to 1 hour).
3. Preheat grill to medium-high (about 400°F). Remove swordfish from marinade (reserve marinade) and grill for 4–5 minutes per side, basting occasionally with the reserved marinade, until opaque and firm to the touch.
4. Transfer to a plate, sprinkle with 1 tbsp cilantro and 1 tbsp sesame seeds, and serve immediately.

The ginger-pineapple marinade caramelizes beautifully on the grill, giving the swordfish a glossy, sticky-sweet crust that contrasts with its meaty texture.

Tip: If it’s raining, cook indoors on a grill pan over medium-high heat—just crack a window to let the tropical aroma fill your kitchen!

Polynesian Papaya Salad

Bright, tropical, and just a little spicy, this refreshing salad brings a taste of the islands to your table in minutes.

Ingredients:

• 1 large semi-ripe papaya (about 2 cups), julienned
• 1 small English cucumber, thinly sliced
• 1/4 cup thinly sliced red onion
• 1/4 cup chopped fresh cilantro
• 2 tbsp fresh lime juice
• 1 tbsp honey
• 1 tbsp soy sauce
• 1/2 tsp crushed red pepper flakes
• 1/4 tsp sea salt
• 2 tbsp roasted peanuts, roughly chopped

Instructions:

1. In a large bowl, combine the julienned papaya, sliced cucumber, red onion, and cilantro.
2. In a small bowl, whisk together the lime juice, honey, soy sauce, red pepper flakes, and sea salt until smooth.
3. Pour the dressing over the salad and toss gently to coat everything evenly.
4. Let the salad sit for 10 minutes to allow the flavors to meld.
5. Sprinkle with chopped peanuts just before serving.

The contrast of sweet papaya, tangy lime, and spicy pepper flakes makes this salad irresistibly vibrant—perfect for pairing with grilled fish or enjoying solo on a hot day.

Tip: For extra crunch, add a handful of crispy wonton strips or toasted coconut flakes.

Polynesian-Style Banana Pudding

This tropical twist on classic banana pudding swaps vanilla wafers for buttery shortbread and adds a splash of coconut for a luscious, island-inspired dessert.

Ingredients:

• 1 (14 oz) can coconut milk (full-fat)
• 1/2 cup granulated sugar
• 1/4 cup cornstarch
• 1/4 tsp salt
• 3 large egg yolks
• 1 tsp vanilla extract
• 1 cup crushed shortbread cookies (about 10 cookies)
• 3 ripe bananas, sliced into 1/4-inch rounds
• 1/2 cup toasted coconut flakes (for garnish)

Instructions:

1. In a saucepan, whisk together 1 (14 oz) can coconut milk, 1/2 cup granulated sugar, 1/4 cup cornstarch, and 1/4 tsp salt until smooth. Heat over medium, stirring constantly, until thickened (about 8 minutes).
2. Whisk 3 large egg yolks in a bowl, then slowly ladle in 1/2 cup of the hot coconut mixture to temper. Pour back into the saucepan and cook 2 more minutes until custard coats the spoon. Off heat, stir in 1 tsp vanilla extract.
3. Layer 1 cup crushed shortbread cookies and sliced bananas in a 9×9-inch dish. Pour warm custard over top, spreading evenly. Chill 4 hours or until set.
4. Top with 1/2 cup toasted coconut flakes before serving.

The custard’s coconut richness balances the caramelized banana sweetness, while the toasted coconut adds a nutty crunch that’ll transport you straight to the tropics.

Tip: For extra flair, drizzle with melted dark chocolate or a sprinkle of macadamia nuts.

Traditional Polynesian Oven-Roasted Fish

This vibrant, coconut-infused fish is a taste of the islands—simple enough for a weeknight but impressive enough for guests.

Ingredients:

• 1.5 lbs firm white fish fillets (like mahi-mahi or cod), patted dry
• 1/4 cup coconut milk (full-fat)
• 2 tbsp soy sauce
• 1 tbsp fresh lime juice
• 1 tbsp grated fresh ginger
• 2 cloves garlic, minced
• 1/2 tsp brown sugar
• 1/4 tsp red pepper flakes
• 1 tbsp coconut oil, melted
• 1/4 cup chopped cilantro (for garnish)
• Lime wedges (for serving)

Instructions:

1. Preheat oven to 375°F. Whisk together 1/4 cup coconut milk, 2 tbsp soy sauce, 1 tbsp lime juice, 1 tbsp ginger, 2 cloves minced garlic, 1/2 tsp brown sugar, and 1/4 tsp red pepper flakes in a bowl.
2. Place fish fillets in a baking dish and pour the marinade over them, turning to coat. Let sit 10 minutes (no longer, or the acid will start cooking the fish).
3. Drizzle 1 tbsp melted coconut oil over the fish. Bake uncovered for 18–20 minutes, until the fish flakes easily with a fork.
4. Garnish with 1/4 cup chopped cilantro and serve with lime wedges.

The magic here is in the marinade—just 10 minutes infuses the fish with tangy-sweet flavor while keeping it tender. Tip: For extra Polynesian flair, serve with grilled pineapple slices or sticky rice.

Polynesian Mango Salsa with Chips

Polynesian Mango Salsa with Chips

Bright, tropical, and just a little spicy, this salsa is a burst of sunshine on your plate—perfect for scooping up with crispy tortilla chips.

Ingredients:

• 2 ripe mangoes, diced (about 2 cups)
• 1/2 cup finely diced red bell pepper
• 1/4 cup finely diced red onion
• 1 small jalapeño, seeded and minced
• 1/4 cup chopped fresh cilantro
• 2 tbsp freshly squeezed lime juice
• 1 tbsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper
• Tortilla chips, for serving

Instructions:

1. In a large bowl, combine the diced mangoes, red bell pepper, red onion, jalapeño, and cilantro.
2. In a small bowl, whisk together the lime juice, honey, salt, and black pepper until the honey dissolves.
3. Pour the dressing over the mango mixture and gently toss until everything is evenly coated.
4. Let the salsa sit for 10 minutes at room temperature to let the flavors meld.
5. Serve immediately with tortilla chips, or refrigerate for up to 2 hours for a chillier bite.

The sweet mango and spicy jalapeño create a playful contrast, while the honey-lime dressing ties it all together with a tangy kick.

Tip: For extra texture, toss in 1/4 cup toasted coconut flakes along with the mango.

Conclusion

From tangy poke bowls to tender kalua pork, these 20 authentic Polynesian recipes bring the vibrant flavors of the islands straight to your kitchen. Whether you’re craving something sweet, savory, or spicy, there’s a dish here to delight every palate. Try one (or a few!) and let us know your favorites in the comments. Loved this roundup? Share the Aloha spirit—pin it for later!