Hawaiian haystacks are a classic, but my version is a little different—and healthier! Growing up in a big extended family, our get-togethers almost always featured one of two meals: soup in bread bowls or Hawaiian haystacks. I’ve carried on that tradition, and when I host family gatherings, I usually choose Hawaiian haystacks because they’re so customizable. Everyone can build their own and add whatever toppings they like—it’s fun and delicious!
For this recipe, I’ve swapped some of the more processed ingredients for healthier alternatives. Instead of chow mein noodles, I’ve opted for crunchy chopped almonds. The tropical, “Hawaiian” vibe comes from using coconut, pineapple, and pineapple juice in creative ways.
For instance, the rice is infused with creamy coconut milk and a splash of lime juice, while the dressing is a vibrant and refreshing pineapple-coconut blend made from the juice of the canned pineapple. It’s a lighter alternative to the traditional warm gravy, adding a zesty tropical flavor to the dish.
This recipe is highly customizable, so you can add your favorite toppings. Below, I’ll share what we used for dinner tonight—feel free to get creative and make it your own!
Key Features
- Coconut Rice: Fragrant and slightly sweet, made with coconut milk, lime juice, and a hint of cilantro.
- Coconut Chicken: Tender, bite-sized pieces seasoned with ginger, turmeric, and coconut sugar for a subtle, savory-sweet flavor.
- Toppings: A colorful mix of green onions, pumpkin seeds, shredded coconut, green peas, and chopped almonds for crunch and variety.
- Pineapple Dressing: A tangy, tropical dressing that ties everything together, made from pineapple juice, coconut milk, and hemp hearts.
This dish is perfect for family dinners or gatherings, with everyone assembling their own unique haystack. Have fun experimenting and enjoy the tropical flavors! 🌴
Hawaiian Haystacks
Ingredients
For the Coconut Rice
- 3 cups short grain brown rice
- 1 can coconut milk about 1.5 cups
- 2 cups water
- Juice from 1 lime (about 2 tbsp) after cooking
- 1/4 cup cilantro, chopped optional: add after cooking or as a topping
For the Coconut Chicken
- 4-8 chicken tenderloins can be frozen, but thawed works best
- 1/2 tsp ground ginger
- 1/8 tsp turmeric
- 2 tsp coconut aminos
- 2 tsp avocado oil or coconut oil for a stronger coconut flavor
- 2 tsp coconut sugar
- Salt and Pepper to taste
For the Dressing
- 1/2 cup pineapple juice from canned pineapple
- 1 tbsp hemp hearts
- 1/2 cup coconut milk
- Pinch of salt
For the Toppings
- 1 cup frozen green peas thawed
- 1 can pineapple chopped (reserve juice for dressing)
- 1 cup shredded carrots
- 1 cup shredded red cabbage
- 3 green onions chopped
- 1/2 cup almonds chopped
- Pumpkin seeds for garnish
- Unsweetened shredded coconut for garnish
- 1-3 cutie oranges
Instructions
Prepare the Coconut Rice:
- Combine rice, coconut milk, water, and shredded coconut in an Instant Pot. Cook using the rice setting or manually for 20–22 minutes on high pressure with a natural release.
- After cooking, stir in lime juice and add cilantro if desired.
Cook the Coconut Chicken:
- Heat oil in a skillet over medium heat.
- Add ground ginger, turmeric, and coconut sugar to the oil. Stir to combine.
- Add chicken (cut into bite-sized pieces) and cook until fully done.
- Stir in coconut aminos and adjust salt to taste.
Make the Dressing:
- Combine pineapple juice, hemp hearts, coconut milk, and salt in a glass jar.
- Shake well or blend until smooth.
Prepare the Toppings:
- Thaw frozen green peas.
- Chop pineapple, shred carrots and cabbage, and prepare green onions, almonds, pumpkin seeds, shredded coconut, and peel oranges.
Assemble the Haystacks:
- Start with a base of coconut rice.
- Layer on the coconut chicken.
- Add your desired toppings.
- Drizzle with pineapple dressing.
- Garnish with pumpkin seeds, shredded coconut, and chopped almonds.
- Enjoy this vibrant and customizable dish that brings tropical flavors to your table! 🌴
