Recipe Roundup

56 Tiki Party Cocktail, Dinner, and Dessert Recipes

From classic drinks and dishes like the mai tai and crab rangoon, to modern variations (such as a mango-riff on the piña colada) these Polynesian-, Caribbean-, Hawaiian-, and Asian-inspired bites and sips will put the tropical vibe into your next backyard party.
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Photo by Chelsea Kyle, Food Styling by Katherine Sacks
  • Two glasses of frozen pina colada of a counter with pineapple garnish.
    Photo by Joseph De Leo, Food Styling by Kaitlin Wayne
    1/56

    Piña Colada

    With its winning combination of coconut, pineapple, and rum, this piña colada recipe is creamy, just sweet enough, and utterly refreshing.

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  • Photo by Chelsea Kyle, Food Styling by Rhoda Boone
    2/56

    Pan-Fried Sweet and Sour Chicken

    Legend has it that Donn Beach, the originator of the tiki craze, served food from the Chinese restaurant next door when he opened his first bar in Hollywood. That means dishes like sweet and sour chicken are perfect next to tropical cocktails.

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  • Photo by Elizabeth Coetzee, Food styling by Micah Marie Morton
    3/56

    Malasadas

    These pillowy Hawaiian doughnuts get a coating of sugar that turns into a crust as the fried dough cools.

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  • Photo by Chelsea Kyle, Food Styling by Olivia Mack Anderson
    4/56

    Crab Rangoon (Cream Cheese Crab Wonton)

    Shatteringly crisp wontons filled with cream cheese and crab are a must at any tiki party.

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  • Photo by Joseph De Leo, Food Styling by Kaitlin Wayne
    5/56

    Extra-Juicy Mai Tai

    Orgeat (a syrup made from almonds and orange flower water) is the cocktail addition that gives many classic tiki cocktails, such as the rum-soaked mai tai, their essence.

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  • Photo by Joseph De Leo, Food Styling by Micah Marie Morton
    6/56

    Fresh Pineapple Upside-Down Cake

    Canned pineapple can be great, but when the fresh fruit is at its ripest this classic cake is absolutely sublime.

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  • Photo by Joseph De Leo, Food Styling by Rebecca Jurkevich
    15/56

    Classic Daiquiri

    Nothing like the ubiquitous frozen drinks that bear the same name, this classic cocktail is light, refreshing, and the perfect easy cocktail to while away the summer hours.

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  • Photo by Peden + Munk
    16/56

    Baby Back Ribs with Tamarind Glaze

    A tamarind glaze gives these grilled ribs an intoxicatingly sweet, spicy, and sour flavor.

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  • Photo by Chelsea Kyle, Food Styling by Kat Boytsova
    25/56

    Homemade "Dole Whip"

    This may be a classic Disney park treat, but the banana, pineapple, and coconut milk smoothie is a great choice for a non-alcoholic frozen drink at your tiki party.

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  • Photo by Chelsea Kyle, Food Styling by Ali Nardi
    26/56

    Stir-Fried Green Beans With Coconut

    This Indian dish may not be classic tiki, but it's a great side dish option if you're looking to round out a sit-down dinner.

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  • Lara Hata
    35/56

    Pork Pot Stickers

    Cabbage and ground pork are the base filling for these easy dumplings.

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  • 36/56

    Limonada de Coco

    Limonada is most often translated as “lemonade,” but limes are the best approximation of the Colombian citrus that stars alongside coconut in this barely sweet smoothie.

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  • Lara Ferroni
    39/56

    Puerto Rican Pineapple Rum Cake

    Pack in the rum three ways with this boozy upside down cake: in the sauce at the bottom of the pan, in the cake batter, and in the glaze that gilds the lily.

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  • Michael Graydon + Nikole Herriott
    40/56

    Evening in Kingston

    Sparkling wine and Jamaican rum make for a compelling riff on the Negroni. Plus, it's a quick finish once it's batched.

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  • Teri Lyn Fisher
    41/56

    Eureka Tiki Punch

    What's the trick to a delicious punch? Balance. And lots of booze doesn't hurt, either. (This punch has three—three!—types of rum.)

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  • Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Olivia Mack Anderson
    42/56

    Instant Pot Sticky Hoisin Baby Back Ribs

    Cooking ribs under pressure means they get incredibly tender without falling apart or shredding—in a fraction of the time as braising and with no attention needed.

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  • Anita Calero
    43/56

    Baked Hawaiian Islands

    Take Baked Alaska tiki with this Hawaiian twist: Coconut, pineapple, passion fruit, and a rum-soaked sorbet make this hot and cold combination addictive.

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  • Photo by Ted Cavanaugh.
    44/56

    Rum Swizzle

    This is the official drink of Trinidad, and it's just as refreshing as a day spent in the waters of that vibrant island.

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  • Photo by Romulo Yanes
    47/56

    Chicken and Celery Pot Stickers

    A flavorful filling of ground chicken and celery is seasoned with sesame oil and soy sauce and enclosed within the simply folded wonton. Cooked in the traditional way, these pot stickers are pan-fried and then steamed until the water evaporates and the bottoms are crisp and golden.

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  • Photo by Alice Gao
    48/56

    Coconut-Chocolate Icebox Cake with Toasted Almonds

    Chocolate wafer cookies and coconut whipped cream layer up into this impeccable no-bake dessert. Frost the outside of the cake with more whipped cream if you like, or leave it “naked” with the layers visible for all to see.

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