We love the flavors of Hawaiian Haystacks. The chicken and rice mixture is creamy and comforting, and the toppings make it fresh and crunchy! There are so many yummy and healthy fruits and veggies that you can pile on top for a colorful, and flavorful meal for the entire family! A lot of recipes use cream of chicken soup, or a homemade version that usually contains milk and flour. Our version is only 2 ingredients and is gluten and dairy free! This Healthy Hawaiian Haystack Skillet is not only a super quick dinner to whip up, but has yummy tropical savory flavors that make it a dinner you will want in your meal plan rotation!
Some of our favorite meals are one-pot meals. Less dishes is a win for everyone in the kitchen!
To begin, cut up chicken into bit size pieces and cook in your pan, just until brown on the outside. Next you will add your coconut milk, chicken broth, and rice. Simmer on low for 15-30 minutes depending on what kind of rice you are using. You will know it is done because the liquid will be absorbed and your rice will be soft. We used a wild and brown rice/quinoa blend and so ours took a while to finish cooking. The more dense the rice, the longer it will take to cook. While it is simmering away, prepare your toppings. We used fresh pineapple because we think it tastes better!
The trick to a super sweet juicy pineapple is to store it upside down on your counter for a few hours before cutting it. If your pineapple isn’t quite ripe, you can leave it upside down overnight. All of the juices and sugars run throughout the pineapple making it absolutely delicious!
The toppings we included on our haystacks: fresh pineapple, chopped tomatoes, sliced green onion, shredded coconut, and slivered almonds.
Once your rice and chicken mixture is done, remove from the heat and add your toppings. We layered with the pineapple first, then tomatoes, then shredded coconut, then green onion and finally slivered almonds. This is a versatile meal because you can add whatever toppings your kids like! We hope you enjoy this fresh meal as much as we did!
- 2 breast chicken breast
- 1 cup coconut milk
- 1 cup chicken broth, low-sodium
- 1 cup brown rice, raw
- 2 cup pineapple
- 3 medium tomato, red
- 2 stalk green onion
- 1/2 cup coconut flakes
- 1/4 cup, slivered ALMONDS
- Cut chicken into bite size pieces
- In a saute pan, cook chicken in 1 tsp oil over medium high heat, just until browned on the outside.
- Add coconut milk, chicken broth and rice. Bring to a boil.
- Reduce heat and cover. Simmer over low until liquid is absorbed and rice is softened.
- Meanwhile, prepare toppings.
- Once chicken mixture is done, remove from heat.
- Layer toppings over chicken mixture. Serve warm.