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 The waves of immigration, which gave Hawaii such cultural diversity, also guaranteed that everybody who came to visit could eat like a king. While the Islands are blessed with lots of fast-food outlets, the real joy of dining in Hawaii is in its endless variety.
Every culture which graced Hawaiian shores brought with them their own brand of cuisine. From the Hawaiians... lau lau and poi. From the Portuguese... malasadas and pao doce. From the Japanese... sushi and tempura. So whether your tastes run to the traditional, like prime rib and seafood, or to the truly exotic like Thai, Indian, or Greek, there are dining experiences here that will be perfectly suited to your palate and your pocketbook.
Seafood
Fresh seafood has been popular in Hawaii since the first Hawaiians arrived by canoe. Today, as a result of ethnic preferences and the abundance and diversity of high quality seafood products, Hawaii's consumers eat twice as much seafood as the U.S. per capita national average.
Many of the Hawaiian seafood species are as versatile in their uses and just as good tasting, but unfortunately, their supplies are limited. Even supplies of most of the more abundant species fluctuate seasonally, and during the off-season, substitution is often necessary.
To the uninitiated buyer, prices for fresh seafood from Hawaii may seem high. Pricing, however, is directly related to the limited supplies and high demand for island fish and the willingness of buyers to pay a premium for the higher product grades. There are two principle factors which contribute to high quality in Hawaii's seafood products: (a) the sale of a large
 percentage of the islands' seafood harvest at auctions where there is an opportunity for visual inspection of quality and competitive bidding; and, (b) the demand of the sashimi market in which fish are purchased to be eaten raw by very discriminating consumers.
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Here is a Hawaiian recipe for you to try
Big Aloha Pork Chops
4 (1 inch thick) pork chops
All purpose flour
2 Tbsp. vegetable oil
1 onion, thinly sliced
1 cup beef broth
1 cup Sam Choy's Big Aloha Kaka'ako Cream Ale
6 dried figs, stems removed and halved
1 1/2 Tbsp. brown sugar
Salt and pepper to taste
Coat the pork chops with flour. Shake off the excess. In a large skillet, heat the oil over medium-high heat and brown the pork chops on both sides. Remove from the pan and set aside. Add the onion and saute over medium heat. Add 1 tablespoon of flour and cook, stirring for about a minute. Add the beef broth and Kaka'ako Cream Ale gradually. Stir constantly while adding the broth and the beer.
Add the pork chops back to the pan with the figs, brown sugar, salt and pepper. Simmer 10-15 minutes until the pork chops are tender. Remove the pork chops from the pan again and set aside, keeping the chops warm. Simmer the sauce to reduce it for about 10 minutes. Pour the sauce over the pork chops to serve.
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