The culinary style native to the Hawaiian Islands, blending Native Hawaiian, American, Asian, and European influences brought by successive waves of settlement and immigration. Its foundation is Polynesian: taro, sweet potatoes, breadfruit, and fresh seafood, traditionally cooked in an imu, an underground pit oven lined with hot stones and covered with banana leaves, used for dishes such as kalua pork, laulau, and poi. Chinese, Japanese, Filipino, and Portuguese immigration added ingredients and techniques that shaped modern local dishes like poke, loco moco, and the plate lunch (rice, macaroni salad, and a protein such as kalua pork or teriyaki chicken). Tropical produce such as pineapple, mango, guava, and passion fruit flavors both savory and sweet dishes, and the traditional luau feast remains the cuisine's best-known showcase.