This rummy tiki drink is adapted from the one served at Dragon 88 in West Boylston, Massachusetts. See the recipe for Dragon 88 Mai Tai »

At Chicago tiki staple Three Dots and a Dash, beverage director Julian Cox prepares a riff on the traditional Zombie—first created by Don the Beachcomber circa 1934—using two types of rum, citrus juices, and an array of fall-forward flavors. Cox says, “Cinnamon, falernum, and pomegranate really pair well together and bring out the flavors of fall in this fun, festive cocktail!” Get the recipe for the Zombie »

This take on the piña colada owes its silky texture to Coco Lopéz, a mixture of sugarcane and coconut cream. Get the recipe for The Castaway »

This perfectly tropical cardamom and cinnamon-spiced coconut-rum drink is served in a coconut shell at New York tiki restaurant Hurricane Club. Get the recipe for The Hurricane Club’s #77

An adaptation of the fried wonton, crab rangoon is one of the most enduringly popular appetizers at the posh Polynesian restaurant chain Trader Vic’s. Get the recipe for Crab Rangoon »

Sweet grilled onion and pineapple stand up against rich marinated pork in these easy, Hawaiian-inspired skewers. Get the recipe for Pineapple and Pork Teriyaki Skewers »

Cabbage salads featuring dried noodles are a staple of Hawaiian home cooking, adding crunch, texture, and sweetness to this terrifically versatile slaw. Get the recipe for Hawaiian-Style Sesame Cabbage Salad »

This classic, sweet-tart Hawaiian dressing gets a peppery kick from ground up papaya seeds. Drizzle over baby lettuce or papaya flesh. Get the recipe for Hawaiian Papaya Seed Dressing

The chicken for this Japanese homestyle dish is traditionally coated in mochiko, sweet rice flour, before frying, but cooks at Ethel’s Grill in Honolulu, Hawaii, use Japanese potato starch to yield an extra-crispy crust. Get the recipe for Hawaiian Fried Chicken (Mochiko Chicken with Ponzu) »

Slow-cooking pineapple whole on the grill concentrates and enriches its flavors while keeping the fruit tasting bright. “The pineapple must be very ripe,” Mallmann says. “If not, it’s useless. The slower you do it, the better.” Get the recipe for Four-Hour Pineapple »