Thankfully, this isn't a major issue when it comes to Polynesian or Hawaiian food. While there are definitely some spicy dishes that you can try, high levels of spice aren't the standard. A lot of the dishes are actually fairly sweet.

Modern Hawaiian cuisine includes a significant amount of spicy food, though traditional (pre-contact) Hawaiian food was generally mild, relying on salt, kukui nut, and seaweed for flavor. The introduction of chili peppers (known locally as nioi) by early explorers and immigrants transformed the palate. Today, "Hawaiian chili pepper water"—a spicy condiment made of water, salt, garlic, and peppers—is a staple on almost every local dining table. The heavy influence of Korean, Chinese, and Filipino immigrants has also integrated spicy elements like kimchi, gochujang, and spicy soy-based marinades into "local" favorites like Spicy Ahi Poke. While a traditional luau featuring kalua pig and poi is not inherently spicy, most contemporary plate lunches and fusion dishes offer a significant "kick." So, while "spiciness" isn't the defining characteristic of ancient Hawaiian food, it is an essential and beloved part of the modern multi-ethnic Hawaiian diet.