Marshallese cuisine comprises the fare, foods, beverages and foodways of the Marshall Islands, including its food-related customs and traditions.

[1][2] Common indigenous and traditional foods include breadfruit, coconut, bananas, papaya, seafood, pandanus and bwiro.

[1] In Marshallese culture, it is a custom for foods to be provided to the Iroij, chiefs in the Marshall Islands, as a form of recognition and respect.

[5] Copra, the dried meat or kernel of the coconut, is a significant export of the Marshall islands, and is used to make oil by pressing.

[1] A dried pandanus paste continues to be produced by people on the northern atoll Ratak Chain islands of Ailuk, Likiep and Mejit, where it is referred to as mokwan, and also by people on the Ralik Chain islands of Ujae, Lae and Wotho, who refer to the paste as jããnkun.