Hidden inside a modest Euless strip mall, Ana’s Island Grill dishes out authentic Hawaiian and Tongan flavors that make you feel worlds away from Texas. This family-run counter-serve spot has earned a loyal following for its generous portions, scratch-made sides, and dishes that taste like they came straight from someone’s kitchen in Hawaii. Whether you’re craving tender teriyaki beef, crispy chicken katsu, or a refreshing otai drink, this unassuming gem delivers island vibes and serious flavor that’ll have you planning your next visit before you even finish your plate.
1. Chicken Katsu That’ll Ruin You for All Others
Forget everything you thought you knew about fried chicken. The chicken katsu at Ana’s comes out hot, impossibly juicy, and wrapped in a crackling golden crust that shatters with every bite. Multiple reviewers swear it’s the best they’ve ever had, and one customer called it the juiciest katsu they’ve encountered anywhere.
What makes it special goes beyond the perfect fry job. The meat stays tender and flavorful inside that crispy armor, and it comes drenched in a sweet-savory sauce that soaks into the rice underneath. That’s a smart move because the rice absorbs all those delicious drippings while you eat.
The plate arrives loaded with two scoops of rice, creamy macaroni salad, and a fresh green salad on the side. For around twenty bucks, you’re getting enough food to easily split between two people or save half for later. The value here beats most chain spots by a mile.
Regulars often mix their proteins, pairing katsu with BBQ chicken or teriyaki beef for variety on one plate. The katsu holds its crunch even when you take it to go, which says something about how well they prepare it. If you’re new to Hawaiian food or a seasoned island cuisine fan, this dish delivers every single time.
Pro tip from the locals: get there during lunch hours on weekdays when it’s freshest and the line moves fastest.
2. BBQ Chicken With Sauce That Demands Extra Rice
One bite of this Hawaiian BBQ chicken and you’ll understand why customers keep coming back week after week. The chicken comes out juicy and completely covered in a sweet teriyaki-style sauce that’s perfectly balanced between sugar and savory. It’s not the sticky-sweet stuff you find at food court chains.
What sets this version apart is how the meat stays moist even when you reheat leftovers the next day. The kitchen clearly knows how to cook chicken without drying it out, which is harder than it sounds. That sauce seeps into every crevice and pools under the rice, creating little pockets of flavor throughout your meal.
Several reviews mention this dish tastes exactly like homemade Hawaiian cooking, the kind you’d get at a family gathering in the islands. That’s high praise coming from people who actually grew up eating this food. The portions are generous enough that you’re getting serious bang for your buck.
You can order it as part of a combo plate with other proteins like shrimp or short ribs, which lets you sample multiple flavors in one sitting. The chicken pairs especially well with their macaroni salad, which has just enough mayo to be creamy without drowning the pasta.
Locals recommend ordering extra sauce on the side if you’re a real fan. It keeps well in the fridge and makes boring weeknight rice bowls infinitely better.
3. BBQ Short Ribs That Taste Like Home
Ask anyone from Hawaii what they miss most about island food, and BBQ short ribs usually make the top three. Ana’s version earned specific praise from a customer who said it tastes exactly like home, and they couldn’t find anything comparable anywhere else in Texas. That’s the kind of endorsement that makes people drive across town.
The ribs come tender enough to pull apart with your fork, coated in a glaze that hits all the right notes of sweet, salty, and slightly charred. Unlike some places that serve tough, chewy short ribs, these have clearly been cooked low and slow until the meat practically melts. The bones slide out clean, leaving behind rich, flavorful beef.
What makes them special is the marinade, which likely includes soy sauce, ginger, garlic, and brown sugar among other ingredients. It creates a caramelized crust on the outside while keeping the inside moist and packed with flavor. When you mix that with the rice underneath, you get a perfect bite every single time.
The short ribs work great as part of a mixed plate if you want variety, but they’re substantial enough to order solo. One serving typically includes several good-sized pieces, so you’re not left feeling shortchanged. The price point stays reasonable even though short ribs usually cost more than other cuts.
Fair warning: once you try these, you’ll have a hard time ordering anything else on your next visit.
4. Coconut Shrimp Worth Writing Home About
Most coconut shrimp falls into one of two camps: too sweet or not crispy enough. Ana’s version dodges both problems with shrimp that’s perfectly fried with a crunchy coconut coating and served with a dipping sauce that isn’t drowning in sugar. One reviewer compared it favorably to Red Lobster’s version, which they considered their gold standard.
The shrimp arrives hot and golden, with the coconut adding texture and a subtle sweetness that doesn’t overpower the seafood flavor. Each piece is substantial, not those sad little popcorn shrimp some places try to pass off. The breading stays crispy even as it cools, which matters when you’re eating a full plate lunch and saving the shrimp for last.
You can order the shrimp as an add-on to other proteins, which is what most regulars do. Pairing it with chicken katsu or Hawaiian BBQ chicken gives you surf and turf island-style. The combination works especially well because the shrimp’s lighter flavor balances out the heavier, saucier meats.
The dipping sauce deserves its own mention because it’s not the typical super-sweet stuff that comes with coconut shrimp at chain restaurants. It’s got enough tang to cut through the richness without making your teeth hurt. Some customers skip it entirely and just eat the shrimp straight.
For seafood lovers who usually skip Hawaiian restaurants because they focus on meat, this dish proves Ana’s can handle ocean fare just as well.
5. Macaroni Salad That Converts Skeptics
Here’s something unexpected: multiple reviews specifically call out the macaroni salad as phenomenal, which is wild considering it’s just a side dish. But Hawaiian mac salad isn’t like the stuff at your local deli. It’s creamier, slightly sweet, and seasoned in a way that makes it ridiculously addictive.
Ana’s version gets the texture right, which is half the battle. The pasta is cooked just past al dente so it’s soft enough to soak up the dressing without turning mushy. The mayo-based sauce coats every piece without drowning the bowl in white goop like some places do.
One reviewer specifically praised it for being creamy but not swimming in mayonnaise.
What sets it apart is the seasoning, which likely includes a touch of sugar, vinegar, and possibly a hint of mustard or pickle juice for brightness. That balance keeps it from being one-note and boring. It’s the kind of side that you keep going back to between bites of your main protein.
Some customers mentioned the salad being slightly different in consistency on different visits, with one calling it watery. That might come down to how freshly it’s made or how long it’s been sitting. Most reviews skew positive though, with people calling it scratch-made and hand-crafted quality.
The mac salad comes standard with every plate lunch, sitting right next to your rice and green salad. It’s one of those sides that seems simple but makes the whole meal feel complete and authentic.
6. Spam Musubi for Portable Island Fuel
If you’ve never tried spam musubi, you’re missing out on one of Hawaii’s greatest contributions to portable food. Think of it as the island version of a rice ball: a slice of grilled spam sitting on a block of rice, wrapped in crispy nori seaweed. It’s simple, satisfying, and way better than it sounds.
Ana’s makes their musubi fresh throughout the day, which means you’re getting rice that’s still slightly warm and spam that’s been pan-fried until the edges caramelize. That crispy-salty meat against the mild rice creates a flavor combination that works surprisingly well. The nori wrapper adds a slight ocean taste and holds everything together for eating on the go.
Locals often grab a few musubi as appetizers or snacks before diving into their main plates. At a couple bucks each, they’re an affordable way to try something new without committing to a full meal. They also travel well, making them perfect for road trips or keeping in your car for later.
One reviewer called them mid, which is fair if you’re comparing them to musubi from actual Hawaiian spots in the islands. But for Texas, they hit the mark and give you a legitimate taste of what locals eat for breakfast or lunch in Hawaii. The spam gets seasoned and grilled properly, not just slapped on cold.
They’re available all day, but they tend to sell out during busy lunch rushes. If you want them, order early or call ahead to make sure they have some ready.
7. Otai Drink That Tastes Like Liquid Sunshine
Most Hawaiian restaurants in Texas don’t bother with otai, which is a shame because this Tongan drink is absolutely incredible on a hot day. Ana’s makes theirs fresh with watermelon, pineapple, and coconut milk blended into a thick, pulpy beverage that’s naturally sweet and ridiculously refreshing. One customer called it the best they’d had in the area.
The texture sits somewhere between a smoothie and juice, with visible fruit chunks that occasionally get stuck in your straw. That’s actually a good thing because it means you’re drinking real fruit, not some powder mix. The watermelon and pineapple combo creates a tropical flavor that’s sweet without being cloying, and the coconut milk adds creaminess.
Fair warning: the fruit pieces are chunky enough that you’ll want to ask for a bigger straw or just embrace the fact that you’ll need to shake and sip strategically. Some people find this annoying, but most consider it proof of authenticity. You can always eat the fruit bits at the bottom with a spoon.
The otai pairs perfectly with the rich, savory plate lunches because it cuts through all that meat and sauce with bright, fruity freshness. It’s also substantial enough to count as part of your meal rather than just a drink. One glass can easily be shared between two people if you’re not super thirsty.
Ana’s doesn’t always have otai available, so ask when you order. When they do have it, grab one because it’s worth the extra few bucks.
8. Laulau When You Want Something Different
Laulau is one of those dishes that sounds weird until you try it, then suddenly you get why Hawaiians have been making it for generations. It’s pork that’s been wrapped in taro and ti leaves, then slow-cooked until everything becomes incredibly tender. The leaves are edible and add an earthy, slightly spinach-like flavor to the rich pork.
Ana’s only has laulau on certain days, which makes it feel like a special event when it shows up on the menu. Regulars specifically mentioned loving it when it’s available, calling it authentic to what you’d get in Hawaii. The pork comes out falling-apart tender, infused with the flavor from the leaves it’s been steaming in for hours.
One reviewer compared the taste to savory pulled pork you’d eat with tacos, which is a decent comparison for texture though the flavor profile is distinctly Hawaiian. The leaves add a unique taste that you won’t find in regular pulled pork, slightly bitter and vegetal in a good way. It’s comfort food that feels both familiar and exotic.
The laulau works great mixed with rice and macaroni salad, creating a complete meal that’s hearty without being heavy. Some people eat the leaves, others leave them aside and just eat the pork. Both approaches are valid, though you’re missing out on nutrients if you skip the greens.
If you see laulau on the menu board when you visit, order it. It’s not always available, and it’s one of those dishes that showcases Ana’s commitment to authentic island cooking beyond the usual plate lunch standards.