Hawaiian Mixed Plate Lunch with Kalua Pork, Teriyaki Chicken, and Beef

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The Hawaiian mixed plate lunch is the islands' ultimate comfort meal, layering smoky kalua pork, glossy teriyaki chicken, and sweet-savory beef over two scoops of rice with a generous side of creamy macaroni salad. Built on the plantation-era tradition of mixing leftovers into one hearty meal, this trio plate is now a beloved takeout staple found at every counter and drive-in across Oahu, Maui, and the Big Island.

Nutrition Facts

Per serving (estimated)

• 980 kcalCalories
• 38 gFat
• 9 gSaturated Fat
• 98 gCarbs
• 3 gFiber
• 14 gSugar
• 58 gProtein
• 1420 mgSodium
• 780 mgPotassium
• 90 mgCalcium
• 5 mgIron
• 4 mgVitamin C
• 120 mcgVitamin A

Ingredients

For the Kalua Pork

• 2 lb pork shoulder butt, trimmed and cut into 2-inch chunks
• 1 1/2 tbsp Hawaiian sea salt or kosher salt
• 1 tsp liquid smoke
• 1/2 tsp garlic powder
• 4 cups water

For the Teriyaki Chicken

• 1 1/2 lb boneless skinless chicken thighs
• 1/2 cup soy sauce
• 1/3 cup brown sugar
• 2 tbsp mirin
• 1 tbsp grated fresh ginger
• 2 cloves garlic, minced
• 1 tbsp sesame seeds, toasted

For the Teriyaki Beef

• 1 lb beef sirloin, thinly sliced against the grain
• 1/2 cup soy sauce
• 1/3 cup brown sugar
• 2 tbsp oyster sauce
• 1 tbsp grated fresh ginger
• 2 cloves garlic, minced
• 1 tbsp vegetable oil

For the Steamed White Rice

• 2 cups calrose or medium-grain white rice
• 3 cups water
• 1 tsp salt
• 1 tsp unsalted butter

For the Hawaiian Macaroni Salad

• 1 lb elbow macaroni
• 1 cup whole milk
• 2 tbsp apple cider vinegar
• 2 cups Best Foods mayonnaise
• 1 small carrot, finely grated
• 1/4 cup finely chopped green onion
• 1 tsp salt
• 1/2 tsp black pepper

Directions

1. Make the kalua pork: Preheat oven to 325°F. Rub pork chunks all over with salt, garlic powder, and liquid smoke. Place in a Dutch oven, add water, cover tightly, and braise for 4 hours until the pork shreds easily with a fork. Drain and shred, discarding excess fat.
2. Cook the teriyaki chicken: Whisk soy sauce, brown sugar, mirin, ginger, and garlic in a bowl. Add chicken and marinate for 20 minutes. Heat a skillet over medium-high, cook thighs 5 to 6 minutes per side until caramelized and cooked through, brushing with reserved marinade during the last 2 minutes. Slice and sprinkle with toasted sesame seeds.
3. Cook the teriyaki beef: Whisk soy sauce, brown sugar, oyster sauce, ginger, and garlic in a bowl. Toss with beef slices and marinate 15 minutes. Heat oil in a wok or large skillet over high heat and sear the beef in a single layer for 2 minutes per side until glossy and just cooked through.
4. Prepare the rice: Rinse rice until water runs clear. Combine rice, water, salt, and butter in a rice cooker or covered pot; bring to a boil, reduce to low, cover, and cook 18 minutes. Remove from heat, let steam 10 minutes, then fluff with a fork.
5. Make the macaroni salad: Cook macaroni in heavily salted water until just tender; drain and rinse briefly under cold water to stop cooking. Transfer to a large bowl and toss with milk and vinegar while still warm. Cool to room temperature, then fold in mayonnaise, carrot, green onion, salt, and pepper. Chill at least 1 hour before serving.
6. Assemble the plates: Scoop 1 cup of rice onto one half of each plate and shape into a neat mound. Pile 3/4 cup of chilled macaroni salad on the opposite half. Arrange equal portions of shredded kalua pork, sliced teriyaki chicken, and teriyaki beef across the center of the rice.
7. Serve immediately with traditional accompaniments such as a small scoop of kimchi, a wedge of fresh pineapple, or a drizzle of Hawaiian chili water for an authentic counter-style experience.

Cook’s Notes

• For authentic flavor, line the Dutch oven with banana leaves before adding the pork shoulder; the leaves infuse a subtle earthy aroma during the long braise.
• The macaroni salad tastes best when made the night before so the pasta fully absorbs the milk and vinegar dressing before the mayo is folded in.
• Use calrose or another medium-grain rice for that classic sticky-yet-fluffy plate lunch texture; long-grain rice will not hold the same shape on the plate.
• If you cannot find mirin, substitute 1 tablespoon rice vinegar plus 1 teaspoon sugar for each tablespoon of mirin in the teriyaki marinades.
• Traditional plate lunches are built on a paper-lined styrofoam takeaway plate, but a wide ceramic platter works beautifully for family-style serving.

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