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One of the most interesting things about Hawaiian cuisine is that very few native plants were edible. This means that the majority of the raw ingredients - from yams to pigs - have been introduced to the islands by various settlers and immigrants over the years, beginning with the original Polynesians.

Similar to Florida, Hawaii's temperate climate gives them an almost year-round growing season. This means that fresh fruits and vegetables are readily available and dishes pop with their bright flavors.

Fruits:
Coconut
Pineapple
Banana
Mango
Papaya
Avocado
Mulberry

Vegetables and Starches:
Taro
Sweet Potato
Yams
Bread Fruit
Rice
Seaweed

Meat:
Ham/Pork
Spam
Goat
Chicken

Fish and Seafood:
Tuna (Skipjack, Yellowfin, Albacore, and Ahi)
Mullet
Blue Marlin
Swordfish
Snapper
Wahoo
Sea Urchins
Shrimp
Crab

Extras:
Sugar Cane
Coffee Bean
Eggs
Macadamia Nuts
Kukui Nuts (Candlenut)
Ginger
Tumeric
Arrowroot
Hawaiian Salt

We're sure we've missed a few - what else do you have to add to this list?

Related: Cooking by Feel: Latin American Flavors and Ingredients

(Images: Flickr members sevenblock, Vidiot, and Nemo's Great Uncle licensed under Creative Commons)