August 30, 2009 by Stacy McDonald
Hawaiian Haystacks with Coconut Gravy
This is a really good meal to serve for a crowd! It’s fun, easy, and delicious! You can get creative and add your own toppings, decorations, and seasoning variations. We were speaking at a homeschooling event several years ago and they served this meal to the leadership using a “Hawaiian” theme. I looked online and couldn’t find a recipe that didn’t include cream of mushroom soup (which contains MSG…ewwww!); so, I decided to experiment with my own concoction.
Our full menu included: Spicy Texas Hummus w/ red pepper and zuchinni slices, Hawaiian Haystacks with coconut gravy, pineapple salsa, cornbread, honolulu cookies, as well as cowboy cookies!
The following recipe for Hawaiian Haystacks has been tweaked (and somewhat reinvented) to our family’s liking. The first time I tried it, I added white wine, mushrooms, and oregano – that did NOT work. As my daughter pointed out, “It was too “elegant” tasting!” LOL So, this time, I stuck with the basics, but added coconut (to make it tropical). Also, you’ll notice I use corn starch instead of wheat. I have a daughter allergic to wheat, so this version works for us. I suppose you could use some other form of thickener, but I’m giving you our tried and true version.
HAWAIIAN HAYSTACKS
Coconut oil
Butter or chicken fat
1 onion (diced)
fresh garlic
7 C. rich, homemade chicken stock (you can use jarred chicken stock if you’d like)
1 can coconut milk
arrowroot or corn starch (for thickening)
salt
cayenne
garlic powder
1-2 T. fresh squeezed lime juice
5 lb. cooked shredded chicken
3 -4 c. cooked basmati rice (use coconut oil instead of butter)
Toppings
Shredded Monterey jack cheese
Sour cream
Pineapple salsa (recipe included)
Cilantro
Chopped Green onion
Water chestnuts
Shredded coconut
Diced Tomatoes
Salsa
Cashews, sunflower seeds, or toasted almonds
Chow Mein noodles (I don’t like these, but my family does!)
Sauté’ onion in coconut oil and butter (or chicken fat from top of chicken stock), but don’t leave out the coconut oil! Whisk corn starch into some of the cold chicken stock and add to the onions. Whisk in coconut milk. Add seasonings and lime juice. If chicken stock is not rich enough, you may need to whisk in a little jarred chicken base. Make sure you add enough salt. Cook on low until thickened. Serve hot over basmati rice. Add toppings of choice.
Pineapple Salsa
1 fresh pineapple (diced)
1/4 C. cilantro
1 T. diced red onion (optional)
1/4 C. diced red bellpepper
1 fresh jalapeno, diced (to taste)
Similar Posts:
2 Responses to “Hawaiian Haystacks with Coconut Gravy”
Leave a Reply
Please note: Comment moderation is currently enabled so there will be a delay between when you post your comment and when it shows up. Patience is a virtue; there is no need to re-submit your comment.
Wow, that looks absolutely delicious. I love the ingredients included. I must try it!
Thank you so much for sharing.
Blessings,
Unusual combination of ingredients….but you know what?? That sounds yummy! I think I will try it.
I really enjoy your recipes and I love that you try to cook as healthy and yuck-free as possible! We eat that way too, and I really believe that we are soooo much healthier because of that.
Thanks again for the creative and yummy recipes!