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Hawaiian Haystacks

Hawaiian Haystacks are a fun and customizable meal featuring a base of creamy coconut rice, flavorful coconut chicken, and a variety of colorful toppings like pineapple, shredded carrots, red cabbage, green peas, and more. A tangy pineapple-coconut dressing ties everything together, creating a tropical-inspired dish. Perfect for family dinners or gatherings, this recipe invites everyone to assemble their own unique haystack, making it both interactive and delicious! 🌴
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Course Main Dishes

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! 🌴

Notes

This is a great recipe to add to your Meal Prepping Day!
Want to make this plant based? Switch out the chicken for some yummy Edamame Beans or your other favorite plant based protein!
Keyword Hawaiian Haystacks, Healthy, whole foods