Hawaiian Airlines is launching a pre-order Main Cabin dining programme on most flights between Hawai’i and the US continent starting 1 July 2026.

The menus are developed by James Beard Award finalist Chef Sheldon Simeon.

Simeon is known for his Maui restaurants, Tin Roof and Tiffany’s.

He has designed a menu centred on Hawaiian comfort food. All meals are prepared no more than 12 hours before each flight.

Morning departures until 9.59 am feature corned beef hash with eggs, island-style French toast, banana pancakes with Portuguese sausage, and coconut overnight oats with berries and granola.

A person opens a Hawaiian Airlines meal box on an aeroplane tray table, revealing a container labelled "E pāʻina kākou.
A Hawaiian Airlines meal box with scrambled eggs, Portuguese sausage, French toast with syrup, and two sauce pots, on a teal serviette.
A Hawaiian Airlines meal tray with three pancakes topped with syrup, scrambled eggs, sausage slices, and two sauce containers, placed on a red serviette.
A flight attendant in uniform serves a passenger seated in an aeroplane cabin with personal screens mounted on the seatbacks.

From 10am, flights offer mochiko chicken with noodles, barbecue teriyaki chicken bento, teriyaki cheeseburger, grilled chicken banh mi, tender greens salad with li hing mango, and Italian sub with mac salad.

Morning options range from USD 10.99 for coconut overnight oats to USD 15.99 for corned beef hash, French toast, and banana pancakes.

Afternoon and evening dishes range from USD 12.49 for the Italian sub to USD 16.99 for the crispy mochiko chicken and garlic noodles.

A bento box containing rice with herbs, grilled chicken with spring onions, tamagoyaki, two slices of pink swirled fish cake, and a piece of red pepper on a wooden table.
Hawaiian Airlines meal box with macaroni salad, fried chicken, noodles with spring onions, and two sauces, placed on a purple serviette.
A Hawaiian Airlines meal tray with beef, rice, pickled vegetables, macaroni salad, and two sauce pots on an orange serviette.
A boxed meal from Hawaiian Airlines featuring a cheeseburger in a brioche bun, a side of pasta salad, and two sauce pots on a blue patterned serviette.
A clear plastic container holds a salad with cherry tomatoes, edamame, almonds, greens, and a side of brown dressing, placed on a folded yellow serviette labelled "HAWAIIAN.

More dishes, including a cheesy omelette, will be added in Autumn 2026.

Simeon’s signature condiments, spicy-K mayo, sweet teriyaki sauce, and a crispy toppings bag made from rice crackers and furikake, feature across multiple dishes.

“This menu is inspired by the flavours I grew up with in Hawai’i — comforting, familiar and full of heart,” Simeon said.

First Class pre-order is already available and now offers a wider menu selection. Chef Dell Valdez is the Hawai’i-born culinary leader behind Vein in Kakaʻako and Dell’s Kitchen & Bakery.

He was appointed Executive Chef in March 2026 and oversees international Business Class and domestic First Class menus.

A person in a colourful apron holds a bowl of noodles topped with seasoned chicken pieces and garnished with herbs and sesame seeds.

Pre-ordering is available two weeks to 20 hours before departure via the Alaska Hawaiian app or website.

Complimentary onboard snacks now highlight local Hawaiian flavours for an authentic island experience.

An aeroplane tray table with packaged snacks crafted by Hawaiian Airlines chef Sheldon Simeon, a serviette labelled "Hawaiian Airlines," and a passenger's legs partially visible below.

Premium Class passengers enjoy Anahola Granola’s Tropical Granola Bar with papaya, pineapple, and honey-roasted oats, while Main Cabin guests receive Hawaiian shortbread macadamia nut cookies by Diamond Bakery and Hawaiian Maui onion kettle chips.

Before arrival, all guests are treated to a mahalo sweet from Hawaiian Host Chocolates or Honolulu Cookie Company, offering a final taste of Hawaii.

Photos: Hawaiian Airlines