My culinary experiences over the past few weeks have continued to give me a craving for barbecue, and this week I’ve set my sights on our Hawaiian BBQ contributors. Seemingly overnight, Utah became a hotbed of kalua pork, chicken katsu, and spam musubi, which got me thinking about how Hawaiian methods compare and contrast with those of mainland pitmasters . After reviewing some of my old favorites and trying some new places, I’m convinced that the best Hawaiian BBQ in Utah is on the following list.
Salted pineapple (13262 S. 5600 West, Herriman, 801-890-0628, the-saltypineapple.com): Maybe it’s because Salty Pineapple was my first foray into the sunny flavors and effortless freshness of Hawaiian barbecue, but this place will always have a soft spot in my heart. Owner Daysha Filipe started the restaurant as a food truck, which created a lot of buzz around her kalua pork served with a generous wedge of pineapple. After a few television appearances on shows like Food Network’s Tip for a big food truckThe Salty Pineapple opened its physical location while continuing to support its mobile operations.
Objectively speaking, Salty Pineapple meets almost every expectation you could have from Hawaiian barbecue. The kalua pork is plentiful and its slow-roasted flavor comes through in every bite. Whether you enjoy it as part of a one-, two-, or three-meat platter, or on the delicious kalua pork sandwich, this thing is a true distillation of Hawaiian barbecue. You could come to Salty Pineapple, have nothing but kalua pork, and go home satisfied.
Of course, Salty Pineapple’s chicken katsu is dynamite: perfectly crispy on the outside and complemented by plenty of acidic heat from the restaurant’s signature katsu sauce. The teriyaki beef is always thinly sliced and tender, and Pop’s sweet garlic chicken further enhances the restaurant’s fried chicken game. As the name suggests, this imparts a subtly sweet flavor to a plate of boneless fried chicken. The tofu options on the menu are great as a plant-based option, their burgers are on point, and finishing your meal with a slice of homemade guava cake is practically a necessity.
Mo’Bettahs (Multiple locations, mobettahs.com): This wildly successful fast-casual chain is the veteran of our Hawaiian barbecue scene. The first Mo’ Bettahs opened in Bountiful just over 15 years ago and benefited from a partnership with the Savory Restaurant Fund, which helped give Mo’ Bettahs national status with more than 50 locations Across the country.
Of course, this level of success wouldn’t have been possible if founders and Oahu natives Kimo and Kalani Mack didn’t know how to bring flavor. Since Mo’ Bettahs opened, the beach vibe, welcoming energy and gigantic portions have made this spot a go-to spot among Bountiful diners. If you’ve tried Hawaiian barbecue in Utah, you owe Mo’ Bettahs a big thank you.
While the entire menu at Mo’ Bettahs is slapping, I can’t leave their kalua pork and teriyaki steak. No matter where you visit, this pulled pork tastes like a spit-roasted pig on the beach. Slow-roasted pork acquires a wonderful softness after spending a good while in the heat, and that’s always what you get at Mo’ Bettahs. The thinly sliced steak is drizzled with teriyaki sauce, and piling it on a pile of fluffy rice is always a treat.
If you prefer chicken, the chicken katsu here is a classic example of how this particular variety of fried chicken should crunch. Of course, their lightly seasoned chicken plehu is perfect for those looking for a lighter protein with their meal.
Lolo Hawaiian BBQ (Multiple locations, lolohawaiianbbq.com): Where Mo’ Bettahs sticks to a few tried-and-true favorites, Lolo Hawaiian BBQ has become known for its variety and warm relationship with traditional Asian flavor combinations. Sure, Lolo still has the holy trinity of teriyaki beef, kalua pork, and chicken katsu, plus plenty of macaroni salads, but its menu has a few items that set it apart.
Lolo is one of the few Hawaiian joints to offer kalbi ribs, which are sliced into a nice slab of bone-in meat drizzled with a Korean-inspired sauce. It’s a fun food to pick up and eat with your hands, although it’s tender enough to slice on your plate. I’m also a fan of their Island Fire Chicken, which adds a smoky, cayenne pepper-infused twist to the traditional barbecue chicken you’d find at a Hawaiian luau.
Although all of these restaurants offer the classic Spam musubi appetizer, Lolo has created its own riff on this Hawaiian favorite. By replacing the spam with a slice of barbecue chicken or marinated beef, you get a more varied musubi experience. Lolo is also one of the few Hawaiian places that offers fish fillets; their island whitefish is a crispy and flavorful way to bring the ocean to your table.
