20 Exotic Polynesian Recipes Delightful

Ready to spice up your dinner routine with a taste of the tropics? Polynesian cuisine is a vibrant fusion of fresh seafood, juicy fruits, and bold flavors—think tangy poke bowls, sticky-sweet ribs, and coconut-infused desserts. Whether you’re craving a quick weeknight escape or planning a festive luau, these 20 exotic recipes will transport your taste buds to paradise. Let’s dive in and bring the islands to your kitchen!

Poke Bowl with Fresh Ahi Tuna

This vibrant poke bowl is a taste of Hawaii in your kitchen, with buttery tuna, creamy avocado, and a tangy-sweet marinade that comes together in minutes.

Ingredients:

• 1 lb fresh 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 crushed red pepper flakes
• 1/4 cup thinly sliced green onions
• 1 tbsp toasted sesame seeds
• 2 cups cooked sushi rice, warm
• 1 ripe avocado, sliced
• 1/2 cup shredded cucumber
• 1/4 cup pickled ginger (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.
2. Gently fold in the 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, avocado slices, shredded cucumber, and pickled ginger (if using).
4. Sprinkle with 1 tbsp sesame seeds and any remaining marinade from the bowl.

The magic here is in the marinade—just 10 minutes gives the tuna a glossy, umami-rich glaze while keeping the center luxuriously raw.

Tip: For extra crunch, add a handful of crispy fried onions or crushed macadamia nuts right before serving.

Kalua Pork with Cabbage

This Hawaiian-inspired dish is fall-apart tender with smoky, savory flavors—perfect for a hands-off dinner that feels like a luau at home.

Ingredients:

• 4 lbs pork shoulder (bone-in or boneless)
• 1 tbsp liquid smoke
• 1 tbsp coarse sea salt
• 1 tbsp olive oil
• 1 small green cabbage, cored and cut into wedges
• 1/2 cup water

Instructions:

1. Rub the pork shoulder all over with 1 tbsp liquid smoke and 1 tbsp coarse sea salt.
2. Heat 1 tbsp olive oil in a large Dutch oven over medium-high heat. Sear the pork until browned on all sides, about 3–4 minutes per side.
3. Add 1/2 cup water to the pot, cover tightly, and reduce heat to low. Simmer for 3.5–4 hours, flipping the pork once halfway, until it shreds easily with a fork.
4. Add the cabbage wedges around the pork, cover again, and cook for 15–20 minutes until the cabbage is tender but still slightly crisp.
5. Shred the pork directly in the pot, stirring to mix with the cabbage and juices.

The magic here? The cabbage soaks up all the rich, smoky pork drippings, turning into a savory-sweet side that steals the show.

Tip: For extra authenticity, wrap the seasoned pork in banana leaves before braising (find them frozen at Asian markets).

Haupia Coconut Pudding

This creamy Hawaiian dessert is like a tropical hug in a bowl—sweet, coconutty, and luxuriously smooth with just 5 simple ingredients.

Ingredients:

• 1 (13.5 oz) can full-fat coconut milk
• 1 cup water
• 1/2 cup granulated sugar
• 1/3 cup cornstarch
• 1/4 tsp vanilla extract

Instructions:

1. In a saucepan, whisk together the coconut milk, water, and 1/2 cup sugar over medium heat until simmering.
2. In a small bowl, mix the 1/3 cup cornstarch with 2 tbsp of the hot liquid to form a slurry, then whisk it back into the saucepan.
3. Cook, stirring constantly, for 5–7 minutes until thickened to a pudding-like consistency (it should coat the back of a spoon).
4. Remove from heat and stir in the 1/4 tsp vanilla extract.
5. Pour into an 8×8″ dish or individual cups and chill for at least 2 hours until firm.

The magic here? Haupia sets without eggs or gelatin—just cornstarch lets the coconut flavor shine. Serve it chilled with fresh mango or a sprinkle of toasted coconut.

Tip: For extra richness, swap the water with coconut water or add a pinch of salt to balance the sweetness.

Polynesian Chicken with Pineapple

Sweet, tangy, and packed with tropical vibes, this Polynesian Chicken with Pineapple is a weeknight winner that tastes like a vacation on a plate.

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs (or breasts)
• 1 tbsp olive oil
• 1/2 cup soy sauce
• 1/3 cup brown sugar
• 1/4 cup ketchup
• 1 tbsp apple cider vinegar
• 1 tsp garlic powder
• 1/2 tsp ground ginger
• 1 (20 oz) can pineapple chunks, drained (reserve 1/4 cup juice)
• 1 red bell pepper, chopped
• 2 green onions, sliced

Instructions:

1. Heat olive oil in a large skillet over medium-high. Add chicken and cook for 5–6 minutes per side until browned. Transfer to a plate.
2. In the same skillet, whisk together soy sauce, brown sugar, ketchup, apple cider vinegar, garlic powder, ground ginger, and reserved pineapple juice. Simmer for 2 minutes until slightly thickened.
3. Return chicken to the skillet, add pineapple chunks and bell pepper, and stir to coat. Reduce heat to medium-low, cover, and simmer for 12–15 minutes until chicken is cooked through.
4. Garnish with green onions and serve over rice.

The magic here? The pineapple caramelizes in the sticky-sweet sauce, balancing the savory soy and tangy vinegar perfectly.

Tip: For extra char, broil the cooked dish for 2–3 minutes before serving.

Taro Root Stew

This creamy, comforting stew stars taro root—a starchy gem that soaks up flavors like a dream while adding a subtly nutty sweetness.

Ingredients:

• 1 tbsp olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1.5 lbs taro root, peeled and cut into 1-inch cubes
• 4 cups vegetable broth
• 1 (14 oz) can coconut milk
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp lime juice
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Heat 1 tbsp olive oil in a large pot over medium heat. Add onion and cook for 3–4 minutes until translucent. Stir in garlic and cook for 30 seconds until fragrant.
2. Add taro root, 4 cups vegetable broth, 1 can coconut milk, 1 tsp cumin, 1/2 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper. Bring to a boil, then reduce heat to low. Simmer uncovered for 25–30 minutes, stirring occasionally, until taro is fork-tender.
3. Remove from heat. Stir in 1 tbsp lime juice. Use the back of a spoon to lightly mash some taro pieces—this thickens the stew naturally.
4. Garnish with cilantro and serve warm.

The taro’s velvety texture melts into the broth, while the lime and smoked paprika add a bright, smoky kick that’ll have you scooping up every last drop.

Tip: Wear gloves when peeling taro—its sap can irritate skin! Rinse cubes well to remove excess starch.

Lomi Lomi Salmon Salad

This bright Hawaiian-inspired salad is a refreshing mix of silky salmon, juicy tomatoes, and crisp onions—perfect for a light lunch or potluck standout.

Ingredients:

• 1 lb fresh sashimi-grade salmon, skin removed, diced into ½-inch cubes
• 2 cups ripe cherry tomatoes, quartered
• ½ cup thinly sliced sweet onion (like Maui or Vidalia)
• 2 tbsp chopped green onions
• 1 tbsp toasted sesame oil
• 1 tbsp soy sauce
• 1 tsp grated fresh ginger
• ½ tsp Hawaiian sea salt (or kosher salt)
• ½ tsp crushed red pepper flakes (optional)

Instructions:

1. In a large bowl, gently combine salmon, cherry tomatoes, sweet onion, and green onions.
2. Drizzle with sesame oil and soy sauce, then add ginger, Hawaiian sea salt, and red pepper flakes (if using). Toss lightly with your hands—just enough to coat without breaking up the salmon.
3. Cover and refrigerate for 30 minutes to let flavors meld (up to 2 hours for bolder taste).
4. Serve chilled with a sprinkle of extra green onions on top.

The magic here? The salmon “cooks” in the citrus-free marinade, staying tender while soaking up the umami-rich dressing. It’s a no-heat wonder!

Tip: For extra texture, add diced avocado just before serving—it pairs beautifully with the salty-sweet salmon.

Poi with Fresh Taro

This traditional Hawaiian staple is naturally sweet, earthy, and wonderfully sticky—perfect for scooping up with your fingers or pairing with savory dishes.

Ingredients:

• 2 medium taro roots (about 1 lb total), peeled and cubed
• 1/2 cup water, plus more as needed
• 1/4 tsp salt
• 1 tsp sugar

Instructions:

1. Steam the taro cubes in a steamer basket over boiling water for 20–25 minutes, until fork-tender.
2. Transfer the taro to a large bowl and mash with a potato masher or wooden pounder until smooth. Gradually add 1/2 cup water while mashing to create a sticky, pudding-like consistency (add more water 1 tbsp at a time if too thick).
3. Stir in 1/4 tsp salt and 1 tsp sugar until fully incorporated. Cover and let sit at room temperature for 1–2 hours to slightly ferment and develop a tangy depth.

The magic of poi is in its texture—somewhere between mashed potatoes and thick batter—with a delicate sweetness that deepens as it ferments.

Tip: For a smoother finish, blend the steamed taro with water in a food processor instead of mashing.

Grilled Mahi-Mahi with Mango Salsa

Bright, tropical mango salsa adds a juicy pop to perfectly grilled mahi-mahi—this dish tastes like summer on a plate!

Ingredients:

• 2 mahi-mahi fillets (about 6 oz each)
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup diced ripe mango
• 1/4 cup finely diced red bell pepper
• 2 tbsp minced red onion
• 1 tbsp chopped fresh cilantro
• 1 tbsp lime juice
• 1/2 tsp honey

Instructions:

1. Prep the salsa: In a bowl, combine 1 cup diced mango, 1/4 cup red bell pepper, 2 tbsp red onion, 1 tbsp cilantro, 1 tbsp lime juice, and 1/2 tsp honey. Toss gently and refrigerate.
2. Season the fish: Pat mahi-mahi dry, then rub with 1 tbsp olive oil. Sprinkle evenly with 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper.
3. Grill: Heat grill to medium-high (400°F). Cook mahi-mahi for 3–4 minutes per side, until firm and lightly charred.
4. Serve: Top fillets with chilled mango salsa and dig in!

The contrast of smoky grilled fish and sweet-tangy salsa is downright addictive—plus, it’s ready in under 20 minutes. Tip: For extra kick, add a pinch of chili powder to the salsa.

Polynesian Shrimp Skewers

These Polynesian Shrimp Skewers are a tropical escape on a stick—sweet, tangy, and perfect for grilling season.

• 1 lb large shrimp, peeled and deveined
• 1/3 cup pineapple juice
• 2 tbsp soy sauce
• 2 tbsp honey
• 1 tbsp minced fresh ginger
• 2 garlic cloves, minced
• 1 tbsp lime juice
• 1/2 tsp crushed red pepper flakes
• 1 cup fresh pineapple chunks
• 1 red bell pepper, cut into 1-inch pieces

1. In a bowl, whisk together 1/3 cup pineapple juice, 2 tbsp soy sauce, 2 tbsp honey, 1 tbsp ginger, 2 minced garlic cloves, 1 tbsp lime juice, and 1/2 tsp red pepper flakes. Reserve 1/4 cup of the marinade for basting.
2. Add the shrimp to the remaining marinade, tossing to coat. Cover and refrigerate for 20 minutes (no longer, or the acid will toughen the shrimp).
3. Thread shrimp, pineapple chunks, and bell pepper onto skewers (if using wood, soak them first).
4. Grill over medium-high heat (about 400°F) for 2–3 minutes per side, basting with the reserved marinade, until shrimp are opaque and slightly charred.

The caramelized honey and pineapple create a glossy, sticky-sweet glaze that’s irresistible—serve these skewers over rice to soak up every drop.

Tip: For extra smokiness, grill the pineapple separately until deeply charred before skewering.

Coconut Bread with Macadamia Nuts

This tropical-inspired Coconut Bread with Macadamia Nuts is a sweet, nutty loaf that’s perfect for breakfast or an afternoon snack—just one bite will transport you to a sunny beach.

• 2 cups all-purpose flour
• 1 cup shredded sweetened coconut
• 1/2 cup chopped macadamia nuts
• 3/4 cup granulated sugar
• 1 tsp baking powder
• 1/2 tsp salt
• 1 large egg
• 1 cup coconut milk
• 1/4 cup melted coconut oil
• 1 tsp vanilla extract

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1 cup shredded coconut, 1/2 cup macadamia nuts, 3/4 cup sugar, 1 tsp baking powder, and 1/2 tsp salt.
3. In another bowl, beat 1 large egg, then stir in 1 cup coconut milk, 1/4 cup melted coconut oil, and 1 tsp vanilla extract.
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.

The toasted coconut and buttery macadamias create a delightful crunch in every slice, while the coconut milk keeps the bread irresistibly moist. Tip: For extra flavor, toast the shredded coconut and macadamias lightly before adding them to the batter.

Sweet Potato Haupia Pie

This tropical twist on a classic pie combines velvety sweet potato with creamy coconut haupia for a dessert that’s as stunning as it is delicious.

Ingredients

• 1 (9-inch) pre-made pie crust, unbaked
• 1 cup mashed cooked sweet potato (about 1 medium)
• 1 (13.5 oz) can coconut milk
• 1/2 cup granulated sugar
• 1/4 cup cornstarch
• 1/4 tsp salt
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• Whipped cream, for serving (optional)

Instructions

1. Preheat oven to 350°F. Blind bake the pie crust for 10 minutes, then let cool slightly.
2. In a saucepan, whisk together the coconut milk, 1/2 cup sugar, 1/4 cup cornstarch, and 1/4 tsp salt. Cook over medium heat, stirring constantly, until thickened (about 5 minutes). Remove from heat and stir in 1 tsp vanilla.
3. Spread the mashed sweet potato evenly over the pie crust. Sprinkle with 1/2 tsp cinnamon and 1/4 tsp nutmeg.
4. Pour the coconut mixture over the sweet potato layer. Chill for at least 4 hours or until set.
5. Slice and serve with whipped cream if desired.

The magic here is in the layers—the spiced sweet potato balances the silky coconut custard for a bite that’s both rich and refreshing.

Tip: For extra texture, toast shredded coconut and sprinkle on top before serving.

Banana Lumpia with Coconut Caramel

These crispy, golden banana lumpia are drizzled with a rich coconut caramel sauce—a sweet, tropical twist on a classic Filipino dessert.

Ingredients:

• 4 ripe bananas, sliced into ½-inch-thick strips
• 8 spring roll wrappers (6-inch squares)
• ½ cup brown sugar
• ¼ cup coconut milk
• 2 tbsp unsalted butter
• 1 tsp vanilla extract
• ¼ tsp salt
• 1 cup vegetable oil (for frying)

Instructions:

1. In a small saucepan over medium heat, melt the butter. Add the brown sugar, coconut milk, vanilla extract, and salt. Cook, stirring constantly, for 3–4 minutes until thickened. Remove from heat and set aside.
2. Lay a spring roll wrapper flat and place 2–3 banana slices near the bottom corner. Fold the sides inward, then roll tightly into a log. Seal the edge with a dab of water. Repeat with remaining wrappers and bananas.
3. Heat vegetable oil in a deep skillet to 350°F. Fry lumpia in batches for 2–3 minutes per side until golden and crisp. Drain on paper towels.
4. Drizzle warm lumpia with coconut caramel and serve immediately.

The contrast of crispy wrapper, soft banana, and silky caramel makes every bite irresistible—perfect for impressing guests or treating yourself!

Tip: For extra crunch, sprinkle toasted coconut flakes over the lumpia before serving.

Polynesian BBQ Ribs

These sticky-sweet ribs are bursting with tropical flavor—think pineapple, ginger, and a hint of smoke for the ultimate backyard feast.

Ingredients:

• 3 lbs pork baby back ribs
• 1/2 cup pineapple juice
• 1/4 cup soy sauce
• 1/4 cup ketchup
• 3 tbsp brown sugar
• 2 tbsp rice vinegar
• 1 tbsp grated fresh ginger
• 2 cloves garlic, minced
• 1/2 tsp smoked paprika
• 1/4 tsp red pepper flakes

Instructions:

1. Prep ribs: Pat ribs dry and trim excess fat. Cut into 2-rib sections for easier handling.
2. Make glaze: Whisk together pineapple juice, soy sauce, ketchup, brown sugar, rice vinegar, ginger, garlic, smoked paprika, and red pepper flakes in a small saucepan. Simmer over medium-low heat for 10 minutes until slightly thickened.
3. Grill ribs: Heat grill to 300°F (indirect heat). Brush ribs with half the glaze and grill meat-side up for 1.5 hours, basting every 20 minutes with remaining glaze until caramelized and tender.

The magic here? The glaze doubles as a marinade and finishing sauce, building layers of tangy-sweet flavor with minimal fuss.

Tip: For fall-off-the-bone ribs, wrap them in foil after the first 30 minutes of grilling, then unwrap to crisp for the final 15.

Papaya and Avocado Salad

Bright, creamy, and just a little spicy, this tropical salad is a refreshing side dish that comes together in minutes.

Ingredients:

• 1 large ripe papaya, peeled, seeded, and cubed (about 2 cups)
• 1 large avocado, cubed
• 1/4 cup thinly sliced red onion
• 1/4 cup fresh cilantro leaves, roughly chopped
• 2 tbsp fresh lime juice
• 1 tbsp honey
• 1/2 tsp chili flakes
• 1/4 tsp salt

Instructions:

1. In a large bowl, gently toss the papaya, avocado, and red onion.
2. In a small bowl, whisk together the lime juice, honey, chili flakes, and salt until smooth.
3. Drizzle the dressing over the salad and toss lightly to coat. Sprinkle with cilantro.

The contrast of sweet papaya, buttery avocado, and zesty lime makes this salad irresistibly vibrant—perfect for balancing out rich grilled meats.

Tip: For extra crunch, add 2 tbsp toasted pepitas just before serving.

Octopus Luau Stew

This Hawaiian-inspired stew is a rich, coconutty hug in a bowl, with tender octopus and taro leaves melting into a luscious broth.

Ingredients:

• 2 lbs octopus, cleaned and cut into 2-inch pieces
• 4 cups chopped luau (taro) leaves (or substitute spinach)
• 1 (13.5 oz) can coconut milk
• 1 cup chicken or seafood broth
• 1 tbsp ginger, grated
• 2 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tsp salt
• 1 tbsp brown sugar
• 1 tbsp neutral oil (like avocado or vegetable)

Instructions:

1. Heat 1 tbsp neutral oil in a large pot over medium. Add 2 cloves garlic and 1 tbsp ginger, sautéing for 1 minute until fragrant.
2. Add octopus and sear for 3 minutes, stirring occasionally. Pour in 1 cup broth, scraping the browned bits from the pot.
3. Stir in 4 cups luau leaves, 1 can coconut milk, 1 tbsp soy sauce, 1 tsp salt, and 1 tbsp brown sugar. Bring to a simmer.
4. Cover and cook on low for 45 minutes, stirring occasionally, until octopus is fork-tender and leaves are silky.

The magic here? The taro leaves thicken the stew naturally, giving it a velvety texture that clings to every bite of octopus.

Tip: For extra depth, char the octopus lightly on a grill before adding it to the pot.

Pineapple Fried Rice with Spam

This tropical twist on fried rice balances sweet pineapple with savory Spam for a quick, satisfying meal that’s packed with flavor.

Ingredients:

• 2 cups cooked and cooled jasmine rice (day-old works best)
• 1 cup diced Spam (about ½ a can)
• 1 cup fresh pineapple chunks (or canned, drained)
• ½ cup diced red bell pepper
• ¼ cup thinly sliced green onions
• 2 tbsp vegetable oil
• 2 tbsp soy sauce
• 1 tbsp fish sauce
• 1 tsp brown sugar
• ½ tsp garlic powder
• 2 eggs, beaten
• ¼ cup chopped cilantro (optional)
• Lime wedges, for serving

Instructions:

1. Heat 1 tbsp oil in a large skillet or wok over medium-high. Add Spam and cook for 3–4 minutes until lightly browned. Remove and set aside.
2. Add remaining 1 tbsp oil to the skillet. Pour in beaten eggs and scramble for 1 minute until just set. Break into small pieces with a spatula.
3. Add bell pepper and cook for 2 minutes until slightly softened. Stir in rice, pineapple, soy sauce, fish sauce, brown sugar, and garlic powder. Cook for 3–4 minutes, tossing constantly, until rice is heated through.
4. Return Spam to the skillet along with green onions. Toss everything together for 1 minute. Remove from heat and garnish with cilantro (if using) and lime wedges.

The magic here? The caramelized Spam adds a salty crunch that plays perfectly against the juicy pineapple—no takeout required!

Tip: For extra texture, toast the rice in a dry skillet for 2 minutes before adding oil to crisp it up.

Tropical Fruit Salad with Coconut Cream

This vibrant fruit salad is like a mini vacation in a bowl—creamy, refreshing, and packed with sunny flavors.

Ingredients:

• 1 cup diced fresh pineapple
• 1 cup diced ripe mango
• 1 cup sliced kiwi (about 2 medium)
• 1/2 cup diced papaya
• 1/4 cup toasted coconut flakes
• 1/2 cup chilled full-fat coconut milk (from a can, stirred well)
• 1 tbsp honey
• 1 tsp lime zest
• 1 tbsp fresh lime juice

Instructions:

1. In a large bowl, gently toss together the pineapple, mango, kiwi, and papaya.
2. In a small bowl, whisk the coconut milk, honey, lime zest, and lime juice until smooth.
3. Drizzle the coconut cream over the fruit and fold lightly to coat (avoid overmixing to keep the fruit intact).
4. Sprinkle with toasted coconut flakes just before serving.

The toasted coconut adds a nutty crunch that plays perfectly against the silky cream and juicy fruit—ideal for brunches or as a light dessert after a spicy meal.

Tip: For extra flavor, toast the coconut flakes in a dry skillet over medium-low heat for 2–3 minutes, stirring often, until golden.

Polynesian Coconut Shrimp

These crispy, golden shrimp with a tropical coconut twist are a guaranteed crowd-pleaser—perfect for game day or a fun weeknight treat!

Ingredients:

• 1 lb large shrimp, peeled and deveined (tails on)
• 1/2 cup all-purpose flour
• 2 tsp garlic powder
• 1 tsp paprika
• 1/2 tsp salt
• 2 large eggs, beaten
• 1 1/2 cups sweetened shredded coconut
• 1/2 cup panko breadcrumbs
• 1/4 cup vegetable oil, for frying
• 1/3 cup sweet chili sauce (for dipping)

Instructions:

1. Prep the shrimp: Pat shrimp dry with paper towels. In a shallow bowl, whisk together flour, garlic powder, paprika, and salt. In another bowl, place beaten eggs. In a third bowl, mix shredded coconut and panko.
2. Coat the shrimp: Dredge each shrimp in the flour mixture, shaking off excess. Dip into the eggs, then press firmly into the coconut-panko mix to coat evenly. Place on a plate.
3. Fry: Heat oil in a large skillet over medium heat (350°F if using a thermometer). Working in batches, fry shrimp for 2–3 minutes per side until golden brown and crispy. Drain on paper towels.
4. Serve: Arrange shrimp on a platter with sweet chili sauce for dipping.

The magic here? The coconut-panko combo gives these shrimp an irresistible crunch without overpowering their sweetness.

Tip: For extra coconut flavor, toast the shredded coconut in a dry skillet for 2 minutes before mixing with panko.

Baked Breadfruit with Garlic Butter

Breadfruit might be the most underrated star of the Caribbean—baked until tender and slathered with garlic butter, it turns into a subtly sweet, potato-like dream.

• 1 medium breadfruit (about 2–3 lbs), peeled and cut into 1-inch wedges
• 3 tbsp unsalted butter, melted
• 3 garlic cloves, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp chopped fresh parsley (optional)

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Toss breadfruit wedges with 2 tbsp of the melted butter, 1 tsp salt, and 1/2 tsp black pepper until evenly coated. Spread in a single layer on the baking sheet.
3. Bake for 30–35 minutes, flipping halfway, until golden and fork-tender.
4. Meanwhile, stir the minced garlic into the remaining 1 tbsp melted butter. Brush garlic butter over the baked breadfruit and sprinkle with parsley (if using). Serve warm.

The magic here? The breadfruit’s creamy interior soaks up the garlic butter like a sponge, making each bite rich and fragrant.

Tip: For extra crispiness, broil for 2–3 minutes after baking—just watch closely!

Guava Glazed Chicken Wings

These sticky-sweet wings are a tropical twist on game-day favorites, with a glossy guava glaze that caramelizes into pure magic.

Ingredients:

• 2 lbs chicken wings, split at joints
• 1/2 cup guava paste, chopped
• 2 tbsp apple cider vinegar
• 1 tbsp soy sauce
• 1 tbsp honey
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1 tbsp vegetable oil

Instructions:

1. Preheat oven to 425°F. Toss chicken wings with 1 tbsp vegetable oil, 1/2 tsp salt, and 1 tsp garlic powder. Arrange on a parchment-lined baking sheet in a single layer.
2. Bake for 40 minutes, flipping halfway, until skin is crispy and golden.
3. Meanwhile, combine 1/2 cup guava paste, 2 tbsp apple cider vinegar, 1 tbsp soy sauce, 1 tbsp honey, and 1/2 tsp smoked paprika in a small saucepan. Simmer over medium-low heat for 5 minutes, stirring until smooth.
4. Toss baked wings in the glaze until fully coated. Return to the baking sheet and broil for 2–3 minutes until glaze bubbles and darkens at the edges.

The glaze’s fruity tang plays off the smoky paprika, while the quick broil gives the wings an irresistible candied crunch.

Tip: For extra stickiness, double the glaze and serve extra on the side for dipping.

Conclusion

From vibrant poke bowls to tropical desserts, these 20 Polynesian recipes bring a taste of paradise to your kitchen! Whether you’re craving something sweet, savory, or refreshing, there’s a dish here to delight your taste buds. Try one (or a few!) and let us know your favorite in the comments. Loved this roundup? Share the aloha spirit by pinning it for later—happy cooking!