HONOLULU (KHON2) — Memorial Day weekend in Hawaiʻi is a big deal. From our large military population to our local civilian residents, there is a lot to remember but also celebrate.
With everything so busy, KHON2.com decided to create some easy menus you can use to help plan your weekend events with friends and family.
Menu 1: Classic island style
This is based on a classic Hawaii-style BBQ with rich flavors, homestyle comfort and true island tradition.
- Grill Mains:
- Kalbi Korean-style short ribs: A soy-sesame-pear marinade, grilled to smoky perfection.
- Kalua pig sliders: Smoky, tender shredded pork served on sweet Hawaiian rolls with tangy cabbage.
- Huli Huli chicken: Sweet and savory grilled chicken marinated and glazed with a smoky pineapple-soy sauce.
- Sides:
- Mac salad: Creamy elbow macaroni with a vinegar tang and optional tuna.
- Taro/kalo fries: Crispy taro fries with a nutty flavor and perfectly golden crunch.
- Furikake rice: Steamed rice seasoned with savory furikake for a flavorful, umami-packed side.
- Veggie/Fresh:
- Lomi salmon: Salted salmon mixed with tomatoes, Maui onion and green onion.
- Small Bites:
- Spam musubi: Sticky rice topped with grilled Spam and teriyaki sauce wrapped in a sheet of nori.
- Teriyaki beef and chicken skewers: Juicy skewers glazed in sweet-savory teriyaki, grilled to caramelized perfection.
- Desserts:
- Butter mochi: Chewy, coconutty and always a crowd-pleaser.
- Mango sticky rice: Sweet coconut sticky rice paired with ripe mango slices and a creamy drizzle.
- Haupia pie: Creamy coconut haupia custard in a flaky crust with optional whipped cream, chocolate or fruit toppings.
- Drinks:
- Plantation iced tea: Sweet tea with pineapple juice for a local twist.
- POG: Tropical blend of passion fruit, orange and guava. It’s a refreshing and island-sweet treat.
- For the keiki:
- Grilled Portuguese sausages in sweet rolls.
- French fries with ketchup.
- Shave ice.
Menu 2: California fresh
Farmers’ market-driven, vibrant and light. This style is perfect for sun-soaked afternoons.
- Grill Mains:
- Santa Maria tri-tip: Garlic and pepper crusted, grilled over oak, served with salsa.
- Carne asada tacos: Grilled citrus-marinated beef in soft corn or flour tortillas with onion, cilantro and lime.
- Grilled burgers: Classic grilled burgers, juicy and smoky, served with all your favorite fixings.
- Sides:
- California street corn salad: Roasted corn, cotija, lime crema, cilantro, chili.
- Grilled sweet potatoes with garlic herb oil.
- Herbed brown rice.
- Veggie/Fresh:
- Avocado and grapefruit salad – With arugula and citrus vinaigrette.
- Arugula salad with strawberries, goat cheese and candied walnuts.
- Small Bites:
- Mini ahi poke tacos: In wonton shells with avocado crema.
- Desserts:
- Strawberry shortcake with fresh mint: Light sponge cake and summer berries.
- Churros with lilikoi or chocolate dipping sauce: Crunchy, cinnamon-sugar-coated fried dough sticks with yummy dipping sauces.
- Drinks:
- Cucumber-mint spa water: Ultra-refreshing and low-calorie.
- Selection of Jarritos drinks.
- For the keiki:
- Grilled chicken drumsticks.
- Macaroni and cheese.
- Rice Krispie treats.
Menu 3: Vegas luxe backyard
Upscale and indulgent but still BBQ. It’s and party-friendly menu that brings the buffet to you.
- Grill Mains:
- Vegas-style lobster tail or shrimp skewers: Grilled and brushed with garlic butter.
- Filet mignon with balsamic glaze or blue cheese butter.
- Peri-peri chicken thighs: Chicken thighs marinated and glazed in a fusion Portuguese-Southeast African style sauce.
- Sides:
- Truffle parmesan fries: A crispy and luxurious finger food.
- Lobster mac and cheese: Rich, creamy and loaded with tender, buttery chunks of lobster.
- Wild mushroom risotto.
- Veggie/Fresh:
- Grilled artichokes with lemon aioli.
- Wedge salad with blue cheese and bacon.
- Kimchi Slaw.
- Small Bites:
- Mini crab cakes with sriracha aioli.
- Cajun grilled shrimp skewers.
- Desserts:
- Ube cheesecake bites.
- Guava chiffon cake
- Vegas-style cookie platter: Red velvet cookies, matcha shortbread, chocolate-chunk with sea salt, lemon bars.
- Drinks:
- Frosé (Frozen Rosé).
- Lychee lemonade.
- Hibiscus iced tea with orange zest.
- For the keiki:
- Grilled flatbread pizzas with pepperoni.
- Fruit skewers with melons, grapes, strawberries.
Menu 4: “Plant-powered Pacific”
Island vibes meet West Coast plant-forward eating. It’s balanced, satisfying and colorful.
- Grill Mains:
- Teriyaki tofu: marinate and glaze on a grill for a smokey, intense flavor.
- Grilled portobello mushroom steaks/burgers.
- Vegan kofta with grilled pita bread: Plant-based meatballs made with lentils, herbs and spices. Grilled until crisp outside, tender inside. Add tzatziki sauce for an extra tasty, creamy flavor.
- Sides:
- Quinoa and grilled veggie salad: Made with lemon-herb dressing and seasonal vegetables.
- Avocado halves stuffed with quinoa salad or beans.
- Vegan fried rice.
- Veggie/Fresh:
- Cucumber kimchee.
- Grilled eggplant with miso glaze.
- Pickled daikon and carrot.
- Small Bites:
- Guacamole and Maui blue corn chips. You can also serve with mango or lilikoi salsa.
- Grilled falafel sliders: Crispy chickpea and herb patties served with tahini or tzatziki sauce on sweet rolls or grilled pita pockets.
- Desserts:
- Chichi dango: Soft mochi squares, mildly sweet.
- Grilled pineapple with coconut whip.
- Fruit tartlets with haupia custard.
- Drinks:
- Lychee lemonade.
- Strawberry-basil agua fresca.
- Coconut water.
- For the keiki:
- Mini falafel bites with a sauce they’ll enjoy.
- Mini rice balls.
- Popsicles.
Shopping and planning tips
For your proteins, plan for 6 to 8 ounces per person for the main dishes. If you’re offering two mains, reduce each to approximately 4 oz per person; and if you’re doing three mains, plan for about 2 to 3 ounces per person.
For sides, veggies and small bites, you can plan for each dish to serve six to eight people. Double that for larger groups.
When we’re talking about drinks, you’ll want to prep two to three gallons for every 10 people if non-alcoholic, plus optional adult beverages.
For desserts, you can make-ahead options or purchase pre-made items.