Hawaiian Bros Copycat Recipe: Island-Inspired Plate Lunch at Home

I’ve cracked the code to bringing Hawaiian Bros’ iconic plate lunch flavors straight to your kitchen. This recreation captures the same bold, island-inspired taste without the wait.

The secret lies in balancing sweet and savory elements—think teriyaki-glazed proteins, fluffy rice, and a side of mac salad that tastes just like the original. Every component works together for that authentic experience.

You’ll find the same satisfying combination of textures and flavors, from the tender meat to the creamy, tangy sides. It’s a meal that feels like a tropical getaway.

Ready to recreate this fan-favorite dish at home? Here’s how to make it happen.

Ingredients for Hawaiian Bros Copycat

Pantry staples and fresh add-ins recreate that island plate lunch magic at home.

The chicken is the star here. Bone-in thighs would work too (more flavor), but boneless, skinless keeps it weeknight-friendly. I grab mine at Costco for bulk savings. For the teriyaki sauce, Kikkoman is the classic choice, but Soy Vay Veri Veri Teriyaki is a great shortcut with that perfect sweet-savory balance. Look for low-sodium soy sauce to control the salt level.

No teriyaki sauce? Equal parts soy sauce, brown sugar, and a splash of pineapple juice gets you close. Swap chicken for pork or beef if you prefer—same cooking method. For mac salad, Best Foods mayo is the Hawaiian standard (trust me on this), but any full-fat mayo works. Need to skip the mayo? Greek yogurt at one-to-one ratio keeps it creamy.

Everything keeps well—chicken in the fridge for 3-4 days, rice for 5 days. Mac salad? Best fresh but holds 2-3 days. Freeze the chicken raw in marinade for up to 3 months.

Step-by-Step Instructions for Island-Inspired Plate Lunch

Here’s the method to recreate that authentic Hawaiian Bros experience in your own kitchen.

Step 1: Marinate and Cook the Chicken Thighs

In a bowl, combine the 2 lb Chicken Thighs with 0.25 cup Soy Sauce, 0.25 cup Brown Sugar, 4 cloves Garlic Cloves, and 1 tbsp Fresh Ginger. I like to massage this mixture into the meat to ensure every bite is packed with flavor. Let it marinate for at least 30 minutes or up to 4 hours in the refrigerator.

Heat a large skillet over medium-high heat and add the marinated chicken. Cook for 6-8 minutes per side until the chicken is golden brown and the internal temperature reaches 165°F. Remove the chicken from the pan and set it aside to rest.

Step 2: Prepare the Teriyaki Glaze

In the same skillet, pour in the 1.5 cups Teriyaki Sauce and bring it to a simmer over medium heat. In a small bowl, mix 2 tbsp Cornstarch with a little water to create a slurry, then slowly whisk it into the teriyaki sauce. This will thicken the glaze to that perfect consistency you expect from a plate lunch.

Let the glaze simmer for 2-3 minutes until it coats the back of a spoon. Return the cooked chicken to the skillet, tossing it in the glaze until every piece is evenly coated. The sauce should cling beautifully to the chicken, creating that signature sticky, savory finish.

Step 3: Cook the Long-Grain White Rice

Rinse the 2 cups Long-Grain White Rice thoroughly under cold water to remove excess starch, which prevents the rice from becoming gummy. In a pot, combine the rice with 4 cups of water and bring to a boil over high heat.

Once boiling, reduce the heat to low, cover the pot, and let it simmer for 15-18 minutes until all the water is absorbed and the rice is tender. Fluff the rice with a fork and let it sit covered for another 5 minutes to steam. This ensures each grain is separate and perfectly cooked.

Step 4: Assemble the Macaroni Salad

In a large bowl, combine the 4 cups Macaroni Salad with 0.75 cup Mayonnaise, 1 cup Carrots, 0.5 cup Green Onions, and 2 tbsp Apple Cider Vinegar. Mix everything together until the salad is creamy and all the ingredients are evenly distributed.

The vinegar adds a subtle tang that balances the richness of the mayonnaise. Taste and adjust seasoning if needed, though the macaroni salad should already have a good balance of flavors from the pre-made base.

Step 5: Plate and Garnish

To serve, scoop a generous portion of the cooked rice onto a plate. Top it with the teriyaki-glazed chicken, then add a scoop of the macaroni salad on the side. Drizzle the entire plate with 1 tsp Sesame Oil and sprinkle with 1 tbsp Sesame Seeds for that final island touch.

This is where the magic happens—the combination of savory chicken, sweet and tangy glaze, fluffy rice, and creamy macaroni salad creates that authentic Hawaiian plate lunch experience. Serve immediately while everything is warm and fresh.

Regional Styles of This hawaiian bros copycat

Oahu Style

On Oahu, the plate lunch leans into bold flavors with a focus on teriyaki-glazed chicken as the star. The sauce here is thicker, almost syrupy, achieved by reducing 1.5 cups teriyaki sauce with an extra 2 tbsp cornstarch for that perfect cling. I find the locals love a heavier hand with the glaze.

Big Island Twist

The Big Island adds a smoky depth by grilling the chicken over kiawe wood before glazing. If you don’t have access to kiawe, mesquite chips in your grill or stovetop smoker work beautifully. The smokiness pairs wonderfully with the sweetness of the teriyaki.

Maui Approach

Maui’s version often includes a touch of pineapple juice in the marinade for a brighter, fruitier note. I like to add ½ cup to the soy-ginger-garlic mix before marinating the chicken. It’s a subtle change that makes the dish feel lighter and more tropical.

Kauai Variation

In Kauai, they love to mix proteins. Try swapping half the chicken for thinly sliced beef or pork shoulder, marinated and cooked the same way. This gives you a plate lunch that’s rich and varied, just like the island’s diverse landscapes. 🌺

Local Mac Salad

No matter the island, the mac salad stays creamy and tangy. For an authentic touch, use Best Foods mayo and add 1 tbsp yellow mustard to the mix. The mustard gives it that signature Hawaiian bite that balances the sweetness of the teriyaki.

Serving Style

Traditionally, this dish is served on a Styrofoam plate—yes, really! But at home, I prefer a warm ceramic plate to keep everything hot. The key is to pile the rice high, then top with chicken and a generous scoop of mac salad on the side. 💛

Frequently Asked Questions