Why did macaroni salad become a Hawaiian staple in their plate lunch since neither nor mayonnaise are native or derivative of the many imported Asian cuisines is it GI thing like SPAM?

The popularity of foods, such as macaroni salad, in Hawaiian cuisine is influenced by various factors, including historical, cultural, and socioeconomic aspects, rather than solely health-related factors.

1. Cultural Exchange and Assimilation: Hawaii's history of plantation agriculture, immigration, and colonization led to cultural exchanges between various ethnic groups. When immigrants from different regions, including Japan, China, the Philippines, and Portugal, arrived in Hawaii to work on plantations, they brought their own culinary traditions, ingredients, and recipes. This cultural blending resulted in a fusion cuisine that incorporated influences from multiple cultures, and macaroni salad was adopted as part of this evolving local cuisine.

2. Availability of Ingredients: Hawaii's climate and environment favored the cultivation of certain crops and livestock. Macaroni salad gained popularity as it was simple to make and required straightforward ingredients like pasta, mayonnaise, vegetables, and seasonings. The affordability and accessibility of these ingredients made the dish feasible to prepare, particularly for plantation workers who had limited resources.

3. Convenience: Macaroni salad is a versatile dish that can be easily made ahead of time and served at room temperature. This quality aligned well with the concept of plate lunch, a convenient meal format popular among local workers. Plate lunch vendors included macaroni salad as a staple side because of its ease of preparation and its appeal to diverse palates.

4. Influence of Mainland Culinary Trends: Macaroni salad was also influenced by culinary trends in the mainland United States. In the early 20th century, American food trends, including the popularity of mayonnaise and pasta dishes, were introduced to Hawaii and found receptiveness within the local cuisine.

While it is true that both macaroni and mayonnaise are not native or directly derivative of Asian cuisines, their incorporation into Hawaiian cuisine reflects the dynamic nature of cultural fusion, availability, convenience, and assimilation that have shaped the unique flavors and characteristics of Hawaiian cuisine.

As for comparing macaroni salad to SPAM, while both hold significant places in Hawaiian cuisine, the reasons behind their popularity and adoption are distinct. SPAM gained prominence during World War II when meat supplies were limited, making the canned meat a readily available protein source. Its affordability, long shelf life, and versatility made it a popular ingredient in local households and restaurants. On the other hand, macaroni salad became a staple due to its convenience, cultural exchange, and ease of preparation, rather than serving as a primary protein source.