For appetizers, a tropical fruittray (see the tropical fruit tray for 100 on the fruit tray page) and Spam sushi- no kidding, Spam is a favorite meat on the Islands- see recipe and discussion here:
www.spam.com/recipes/SPAM-Musubi/?utm_source=google&utm_medium=cpc&utm_campaign=Branded-spam-musubi&utm_term=spam%20sushi&matchtype=p&network=g&device=c&position=1t1&placement=

And if you put "spam sushi" in a google search you will get lots of help.

Meats? Roast pork, some kind of baked or grilled fish, Chicken Char Siu. If going cold, a chicken salad, or Ellen's Asian Noodle salad
www.ellenskitchen.com/bigpots/plan/salads1100.html

Rice- almond pilaf, coconut rice or fried
Grilled sweet potato fingers with a pineapple or curry dip

Veggies
a tropical cabbage salad
Papaya and avocado or mango salad
kimchi

Desserts
Pineapple upside down cake
Fruit sherbet with lemon bars or tropical fruit

Beverages
Fruit punch
A tropical cocktail or alcohol punch

This recipe makes a lot of rice, because this is usually served by the plateful.

24- 14 ounce cans (10 1/2 quarts) coconut milk

2 gallons water

1/2 cup and 1 teaspoon sugar

2-3 tablespoons salt

37 cups uncooked jasmine rice (that's about 16 pounds)

3-5 cups coconut; usually unsweetened baking coconut, but some people prefer sweetened

Coconut note: Some people like to garnish with toasted coconut. Take 1 cup of the coconut, in a frying pan over medium-high heat and stir ("dry fry") until light golden brown. Set aside. Otherwise, put it all in the rice.

Preheat the oven to 350 degrees F. Select your large roaster pans, remembering that the rice will more than double in size.

Rub oil over the bottom and sides of the roaster pans you will be using, to help prevent sticking. You will also need a tight-fitting lid or foil to cover.

Rinse the rice until the water runs clear. You can lightly saute the rice before steaming, but most recipes don't.

Combine the coconut milk, water, salt, and sugar and rice. Bring to a boil.

Bake covered for about 40 minutes, until rice is tender and fluffy.

Then let steam, covered, off the heat, another 10 minutes or so. When fully cooked, traditionally, it is just a bit sticky.

Gently fluff (chopsticks, fork) before serving. Stir any floating coconut back into the rice. Taste-test it for salt, adding a little more at a time until desired flavor is achieved.

LEFTOVER note; leftover coconut rice makes truly delicious rice pudding, and can also be frozen and reheated.

Here are some additions to play around with if you want to jazz up the flavor:
chili flakes and grated lime
fresh thinly sliced (or minced) garlic,
freshly grated (or powdered) ginger,
thinly sliced fried shallots,
diced roasted red peppers,
chopped fresh (or dried) parsley,
a few tablespoons turmeric, (gold color)
or lemongrass.