Recipe: Hawaiian Haystacks

Thanks to reader Annaliese, we have a new recipe in our repertoire.  As I believe I’ve mentioned on here before, our favorite genre of food is Asian.  I’m not talking about your everyday run-of-the-mill Chinese take-out.  Our favorites are Thai, Indian, and these days, Korean.  Hawaiian Haystacks fit wonderfully onto this list of favorites with the inclusion of ginger, garlic, and coconut.  This recipe was so quick and easy too, especially since I had previously browned & diced chicken stocked in the freezer.  One thing I like to add to many of my Asian-inspired recipes is coconut rice.  It really adds another dimension to the flavor without any extra work.  (I use Trader Joe’s light coconut milk to cut down on the calories a bit.)

Click on Hawaiian Haystacks to see the original recipe.  While our versions are allergy-friendly, you can easily swap out non-allergy ingredients.  I made our version free of…

Gluten, Dairy, Egg, Peanut/Nut, Corn-Free

Hawaiian Haystacks

Recipe adapted from thericeoflife.wordpress.com

Ingredients

  • 1 1/2 cups white rice
  • 1 cans coconut milk, canned
  • 3/4 cans water
  • 2 tablespoons olive oil, extra-virgin
  • 1 1/2 pounds chicken breast, diced
  • 2 tablespoons arrowroot flour/powder
  • 2 teaspoons garlic, crushed
  • 1 teaspoons ginger, ground
  • 1/2 teaspoons kosher salt
  • 1/2 teaspoons black pepper
  • 2 cups allowed milk (cow, rice, soy, almond, coconut, etc.)
  • 1 packages broccoli, frozen
  • 1 cans pineapple, chunks

Instructions

Cook rice according to directions, using 1 can of coconut milk + 3/4 can of water to make coconut rice.
Dice and cook chicken in olive oil until browned (or use previously diced & cooked chicken from the freezer); remove chicken. Add more oil and whisk in thickener (arrowroot, tapioca or corn starch), ginger, garlic, pepper, salt; whisk for 1-2 minutes. Slowly add in milk while whisking breaking up any seasoning clumps. Continue adding milk as it thickens. Add chicken back into white sauce and allow to simmer for about 10 minutes (sauce should thicken more as it simmers).
Steam desired vegetable (broccoli or peas work well).
When all cooking is complete, assemble haystacks - rice, chicken/sauce, vegetable, pineapple.
Enjoy!

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5 Responses to Recipe: Hawaiian Haystacks

  1. I’m glad you enjoyed my recipe! I always enjoyed Hawaiian haystacks growing up, which is why this was the first recipe I created so my son could enjoy it too.

  2. Karen says:

    I made this for our Sunday family dinner using a rotisserie chicken and we all LOVED IT so much better than the canned soup version recipe. Seriously, this is a delicious recipe!!! Thank you for helping my gluten and dairy intolerance life taste so much better!

    • Cook says:

      Karen,

      I appreciate your kind words. It’s encouragement and support like yours that keeps me going.

      Blessings!
      Michelle

  3. Lisa Davis says:

    Hi! This looks delicious! I didn’t see anywhere how many servings it makes, can you tell me? Thanks.

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