Hawaii Five-O was an American police procedural drama series that aired from 1968 to 1980. The series was revived in 2010.
 
The Chinese dish of “Hawaii Five-O” (often called “Hawaii Four-O” to avoid confusion) contains varying ingredients, but usually chicken, pork, beef and shrimp. “Hawaii Four ‘O’ (steak, lobster, chicken, and pork sauteed with Polynesian vegetables and served with a flaming rum sauce)” was printed in Cue: The Weekly Magazine of New York Life in 1973 (although this Google Books date may be incorrect). “The Hawaii Four ‘O’ ($6.95) is one such dish where lobster steak, chicken and roast pork is combined with various Chinese vegetables and mushrooms in a mild sauce” was printed in the Philadelphia (PA) Inquirer in 1975. “Hawaii Four ‘O’ Chunks of fresh lobster, juicy filet mignon, breast of chicken and loin of pork, sauteed w. Polynesian vegetables. Served with flaming rum sauce” was an ad for the Pagoda Restaurant printed in the Hartford (CT) Courant in 1976.
       
Similar Chinese combination dishes include “Double Wonders,” “Dragon and Phoenix,” “Three Musketeers,” “Triple Crown,” “Triple Delight,” “Triple Harvest,” “Four Precious Jewels,” “Four Seasons,” “Happy Family” and “Happy Together.”
 
 
Wikipedia: Hawaii-Five-O (1968 TV series)
Hawaii Five-O is an American police procedural drama series produced by CBS Productions and Leonard Freeman. Set in Hawaii, the show originally aired for 12 seasons from 1968 to 1980, and continues in reruns. At the airing of its last episode it was the longest-running police drama in American television history.
         
Google Books
Cue: The Weekly Magazine of New York Life
1973 (This Google Books date may be incorrect.—ed.)
Pg. 30: 
... and Hawaii Four “O” (steak, lobster, chicken, and pork sauteed with Polynesian vegetables and served with a flaming rum sauce).
   
Google Books
Cue
Volume 43, Issues 14-26
1974 (This Google Books date may be incorrect.—ed.)
Pg. 9:
LEE’S HAWAIIAN ISLANDER—Lyndhurst, 768 Stuyvesant Ave. 939-3777. (...) Consider specialties like Hawaii Four-O (chunks of lobster, filet mignon, chicken, and pork sauteed with vegetables and served with a flaming rum sauce), ...
 
14 December 1975, Philadelphia (PA) Inquirer, “Eager to Please—And He Succeeds” by John V. R. Bull, pg. 5-W, cols. 1-2:
(Jade East, 1204 Centerville Road, Wilmington.—ed.)
The Hawaii Four “O” ($6.95) is one such dish where lobster steak, chicken and roast pork is combined with various Chinese vegetables and mushrooms in a mild sauce. The platter is large, almost enough for two diners, and good.
 
8 March 1976, Hartford (CT) Courant, pg. 18, col. 6 ad:
Grand Opening
Of The All New
PAGODA
Chinese & Polynesian Restaurant
Try The Specialties Of The House
Hawaii Four “O”
Chunks of fresh lobster, juicy filet mignon, breast of chicken and loin of pork, sauteed w. Polynesian vegetables. Served with flaming rum sauce.
 
30 May 1976, Hartford (CT) Courant, pg. HR10, col. 1 ad:
See The All New
PAGODA
2661 Berlin TPK., NEWINGTON
Chinese - Polynesian Restaurant
(...)
HAWAII FOUR “O”
Chunks of fresh lobster, juicy filet mignon, breast of chicken and loin of pork, sauteed w. Polynesian vegetables. Served with flaming rum sauce.
   
1 April 1979, The Sunday News (Ridgewood, NJ), “From My Perch” By Dean Trencher, pg. 93, cols. 3-4:
(Hong Hing Restaurant, 65 Old Hook Road, Westwood.—ed.)
Other offerings, just to name a few, are: Hawaii Four “O” ($9.25) a combination of filet mignon, shrimp, roast pork, slivers of chicken and a variety of vegetables; ...
 
14 September 1986, The Sun (Baltimore, MD), pg. B24, col. 2:
“Hawaii Four-O”—lobster, beef, chicken and pork with Polynesian vegetables—was fresh and tasty in its gingery sauce.
(Pimlico Restaurant, Reisterstown Road, Pikesville.—ed.)
     
16 December 1989, Morning Call (Allentown, PA), “Eastern Chinese Restaurant Adds to Area’s Good Fortune” by Diana Stoneback, pg. A73:
The restaurant’s food show goes beyond sizzling platters. My choice, the Hawaii Four “O” ($12.95), is finished off tableside with a flaming rum sauce. Yip admitted, “This isn’t a dish you’d find in China. But it is something the Chinese in Hawaii do and it is a popular dish with the Eastern Chinese patrons.” To make this ample entree, chunks of lobster, filet mignon, deep fried chicken and pork are sauteed with carrots, broccoli and straw mushrooms. Each ingredient maintains its flavor but marries well to leave a top- notch overall impression.
     
25 October 1996, Sarasota (FL) Herald Tribune, “China Blossom: Subtle Flavors of Many Dishes, Garnished with Reasonable Prices, Make This a Budding Longboat Key Star” by Barbara Peters Smith, pg 28:
Another house special, the intriguing Hawaii Four “O” ($14.95), was by comparison a bit overwhelming. This was a Polynesian compilation of shrimp, tenderloin, chicken and roast pork. Three of these elements worked well with the garlic-sesame base, but I found myself working around the generous chunks of pork. In this dish and others, the water chestnuts were outstanding - not dusty nuggets of starch, but crunchy, bittersweet bites of some faraway garden.
 
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Hawaii Sea Restaurant on #Yelp: Hawaii Four “O” http://bit.ly/MNCZg6
8:06 PM - 29 Jul 2012