I am so excited to share with you a recipe that I have been craving for weeks and finally got the chance to make. These Hawaiian Haystacks are made with rice, canned pineapple, sweetened condensed milk and coconut flakes. This is such an easy recipe that requires minimal ingredients and prep time! The end result is these irresistible morsels of goodness that will satisfy your taste buds like no other dessert can.
The best part about this dish is how healthy it is! Full of protein from the rice, vitamin C from the fruit and fiber from all those oats- this dish has something for everyone! It’s perfect for any occasion or even breakfast on a lazy Sunday morning when you need something quick but satisfying. Give it a try today and
prep: 20 mins cook: 20 mins total: 40 mins Servings: 4 Yield: 4 servings
1 cup shredded Cheddar cheese
1 (10.75 ounce) can cream of mushroom soup
½ cup shredded coconut
4 skinless, boneless chicken breast halves, cut into small cubes
1 tablespoon olive oil
1 cup chopped pineapple
1 teaspoon dried basil
1 cup chow mein noodles
1 teaspoon dried parsley
½ cup chicken broth
½ cup chopped green onions
1 cup chopped green bell pepper
4 cups cooked rice
½ cup toasted sliced almonds
1 cup chopped fresh tomatoes
Heat olive oil in a skillet over medium heat; cook and stir chicken in the hot oil until no longer pink in the center, 5 to 7 minutes. Add chicken broth; simmer until slightly reduced, about 5 minutes. Mix cream of mushroom soup, basil, and parsley into chicken mixture until smooth; cook until warmed, about 5 minutes. Transfer chicken sauce to a small bowl.
Spread cooked rice onto a serving platter; top with chicken sauce. Layer pineapple, green bell pepper, Cheddar cheese, tomatoes, chow mein noodles, almonds, green onions, and coconut, respectively, onto chicken sauce.
Per Serving: 799 calories; protein 39.8g; carbohydrates 87.2g; fat 32.3g; cholesterol 88.8mg; sodium 917.6mg.