Two scoops of rice, one scoop of macaroni salad and a protein (kalbi, chicken katsu, kalua pig, mahi mahi). The canonical Hawaiian lunch born in the plantation cane fields and now sold from every drive-in window.

The plate lunch came out of the 1880s sugar plantation lunch bento; workers shared rice and protein at the field-edge break. The post-war 1950s and 1960s saw stationary drive-ins formalize it: Rainbow Drive-In in Kapahulu opened 1961 with the still-canonical mix plate. The Higa brothers built Zippy's as a 24-hour version starting 1966. L&L Hawaiian Barbecue exported the format to the mainland from 1976. The basic grammar (two scoops rice, mac salad, protein) hasn't changed in 80 years.

Where to eat Plate lunch in Honolulu

4 editor picks for Plate lunch in Honolulu, ranked by editorial score. All Honolulu signature dishes · Plate lunch across every city.

  • Helena's Hawaiian Food

    Order Pipikaula short ribs, butterfish collar and a side of poi.

    Helena's Hawaiian Food on North School Street has served traditional Hawaiian plates in Kalihi Honolulu since 1946, now run by the founder's grandson Craig.

    DetailsDirections

  • Rainbow Drive-In

    Order The loco moco mix plate with chili and the boneless chicken on the side.

    Rainbow Drive-In on Kanaina Avenue in Kapahulu Honolulu has slung plate lunches since 1961, founded by Seiju and Ayako Ifuku and now voted top loco moco.

    DetailsDirections

  • Highway Inn Kakaako

    Order The kalua pork combo with laulau and poi.

    Highway Inn Kakaako is the 2013 Honolulu outpost of the Toguchi family's 1947 Waipahu original, serving the same kalua pork, laulau and combo plates inside.

    DetailsDirections

  • Zippy's Kapahulu

    Order A bowl of Zippy's chili and rice, plus a Zip Pac bento on the way out.

    Zippy's Kapahulu in Honolulu is the 24-hour diner of the local Higa-family chain that sells over 110 tons of chili per month, founded by Francis and Charles.

    DetailsDirections

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Make it at home

Serves 445 minEasy

Ingredients

  • 800g boneless skinless chicken thigh, cut in 4cm pieces
  • 120ml shoyu (Japanese soy sauce)
  • 100g brown sugar
  • 1 thumb fresh ginger, finely grated
  • 3 garlic cloves, smashed
  • 300g elbow macaroni
  • 180g mayonnaise
  • 1 small yellow onion, finely grated and squeezed dry
  • 1 carrot, finely grated
  • Hawaiian sea salt, black pepper
  • 600g cooked short-grain Calrose rice, kept hot

Method

  1. Whisk shoyu, brown sugar, ginger and garlic together. Add the chicken and marinate at room temperature for 30 minutes.
  2. Boil macaroni in well-salted water until just past al dente, about 9 minutes. Drain and rinse under cold water.
  3. Mix the still-warm macaroni with the grated onion, carrot and 3/4 of the mayonnaise. Season aggressively with salt and pepper, refrigerate 20 minutes.
  4. Drain the chicken from its marinade. Grill or pan-fry skin-down 6 to 7 minutes, then flip and cook 4 more minutes brushing with reserved marinade.
  5. Build each plate: two scoops white rice on one side, one scoop mac salad next to it, sliced chicken across the top with a spoon of pan glaze.
  6. Hit the chicken with the remaining mayo if the family prefers it that way; some Hawaiian houses do, others don't.

Editor tip. Best Foods mayo is non-negotiable for authentic Hawaiian mac salad; the recipe falls apart with low-fat or olive-oil substitutes.

Common allergens: Gluten, Soy, Egg.