Why this deserves its own page
Grocery shopping is a genuinely important cost lever — see our budget breakdown — and dietary restrictions are common enough among visitors that they deserve real, specific guidance rather than a vague "call ahead" caveat.
Where to actually shop
- Local chains (Foodland, Times, KTA Super Stores) — generally the best balance of price and selection, and often carry genuinely good prepared local food (see our must-try dishes guide on Foodland's poke counter specifically).
- Costco — present on Oʻahu, Maui, Hawaiʻi Island and Kauaʻi; a genuinely significant cost-saver for a longer stay or larger group, if you have membership and adequate fridge/freezer space.
- Farmers markets — covered in our farmers markets guide; best for fresh produce, not a full grocery run.
- ABC Stores and similar convenience chains — fine for snacks and essentials, but noticeably marked up versus a proper grocery store; don't rely on them for a real shopping trip.
Vegetarian and vegan travelers
Hawaiʻi's food culture leans meat- and fish-heavy in its most iconic dishes (see our must-try dishes guide), but genuinely good vegetarian and vegan options exist, particularly in Honolulu and other larger towns — look for poke shops offering tofu-based alternatives, and note that a growing number of plate-lunch counters now offer a vegetarian protein option alongside the traditional choices.
Gluten-free travelers
Rice-based dishes are common (a genuine advantage relative to a lot of American food culture), but soy sauce — present in poke marinades, teriyaki, and much more — typically contains wheat unless specifically labeled gluten-free (tamari). Ask directly rather than assuming, especially at smaller, less formal counters where a full allergen menu may not be posted.
Shellfish and fish allergies
Worth flagging specifically given how central seafood is to Hawaiian food culture — poke, plate lunch proteins, and many local specialties. Communicate allergies clearly and directly; cross-contamination at a busy plate-lunch counter using shared prep surfaces is a real, not hypothetical, risk.