Hawaiian Haystack with a Tropical Twist

Ingredients

• 2 cups (470ml) cooked rice 2 cups (470ml) cooked rice
• 2 boneless, skinless chicken breasts, cooked and shredded 2 boneless, skinless chicken breasts, cooked and shredded
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 small onion, diced 1 small onion, diced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 cup (240ml) chicken broth 1 cup (240ml) chicken broth
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon cornstarch 1 tablespoon cornstarch
• 1 cup (240ml) crushed pineapple, drained 1 cup (240ml) crushed pineapple, drained
• 1/2 cup (120ml) chopped macadamia nuts 1/2 cup (120ml) chopped macadamia nuts
• 1/2 cup (120ml) shredded coconut 1/2 cup (120ml) shredded coconut
• 1/2 cup (120ml) sliced green onions 1/2 cup (120ml) sliced green onions
• 1/4 cup (60ml) chopped fresh cilantro 1/4 cup (60ml) chopped fresh cilantro
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 12g
• Carbohydrates (total, sugars): 40g, 10g
• Protein: 20g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large skillet, heat the vegetable oil over medium heat. Add the diced onion and minced garlic, and sauté until the onion is translucent.
2. 2.
   In a small bowl, whisk together the chicken broth, coconut milk, soy sauce, and cornstarch until well combined.
3. 3.
   Pour the mixture into the skillet with the onions and garlic. Stir well and bring to a simmer.
4. 4.
   Add the shredded chicken to the skillet and stir to coat it with the sauce. Cook for 5 minutes, or until the chicken is heated through.
5. 5.
   Stir in the crushed pineapple and cook for an additional 2 minutes.
6. 6.
   Season with salt and pepper to taste.
7. 7.
   To serve, place a scoop of cooked rice on a plate. Ladle the chicken sauce over the rice.
8. 8.
   Top with chopped macadamia nuts, shredded coconut, sliced green onions, and fresh cilantro.

Treat your ingredients with care...

• Pineapple — Make sure to drain the crushed pineapple well to avoid excess liquid in the sauce.
• Macadamia nuts — Toast the macadamia nuts lightly in a dry skillet for added flavor and crunch.
• Coconut milk — Shake the can of coconut milk well before using to ensure the creamy part is well mixed with the liquid.

Tips & Tricks

• For a spicier version, add a dash of hot sauce or red pepper flakes to the chicken sauce.
• Customize the toppings based on your preferences. Add diced tomatoes, sliced avocado, or crispy bacon for extra flavor.
• If you prefer a vegetarian version, substitute the chicken with tofu or sautéed vegetables.
• Make a larger batch of the chicken sauce and freeze it for future use. It can be a versatile base for other dishes.
• Experiment with different types of rice, such as jasmine or basmati, to add a unique twist to the dish.

Serving advice

Serve the Hawaiian Haystack with a side of steamed vegetables or a fresh green salad to complete the meal. Garnish with a wedge of lime for an extra burst of citrus flavor.

Presentation advice

Arrange the toppings in separate bowls and let your guests customize their own Hawaiian Haystack. The vibrant colors of the toppings will make the dish visually appealing.