One of the most processed food items in the store is cream of chicken soup! And you’ll find that most Hawaiian Haystack recipes contain this ingredient. I don’t know about you, but my health can’t afford to eat this way, and really I don’t think anyone’s can! So let me give you a healthier option…that’s made in the skillet. So easy!

With almost all unhealthy recipes, there is a way to re-create them so you don’t lose flavor and gain (the whole purpose of eating)…nutrients!

I’ve (*) the ingredients that are important to buy organic because I understand how difficult it can be to buy everything organic. I also strongly encourage you to purchase the produce that is highest in pesticide residue organic. I have created a fancy PDF file because every year the EWG (Environmental Working Group) comes out with the most updated info. letting us know which ones are highest in pesticide residue. I like to take a picture and keep it in my phone. When I’m shopping, I have it to refer to.

DOWNLOAD FOODS HIGHEST IN PESTICIDE RESIDUE PDF

The recipe has more toppings listed in the ingredients than I typically have time for including. If you are short on time, pic your favs and go with it! If you have the time, do them all because the flavor is amazing. I also like to drizzle a touch of 100% pineapple juice over the top. 😉

 

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Hawaiian haystacks

 

 

Healthy Hawaiian Haystacks: Skillet Style
Print Recipe
Servings
10
Servings
10
Healthy Hawaiian Haystacks: Skillet Style
Print Recipe
Servings
10
Servings
10
Ingredients
  • 3 whole chicken breasts
  • 2 cups unsweetened coconut milk
  • 2 cup chicken broth*
  • 2 cups brown rice, uncooked
  • 4 cups pineapple, cubed fresh, or canned in 100% juice
  • 4 whole medium red tomatoes, chopped
  • 4 stalks green onion, diced
  • 1 bunch cilantro, chopped
  • 2 red bell pepper, chopped
  • 1 cup unsweetened coconut flakes
  • 1/2 cup slivered almonds
  • 2 avocados, cubed
  • 1/2 cup liquid aminos natural soy sauce
  • 1 Tbsp. avocado oil
Servings:
Instructions
  1. Chicken and rice mixture: Cut chicken into small chunks. In a medium size skillet, heat 1 Tbsp. of avocado oil. Add in chicken and brown the sides.
  2. Add in the coconut milk, rice, and chicken broth. Bring to a boil.
  3. Reduce heat and cover. Simmer on low for 30 minutes until liquid is absorbed and rice is cooked.
  4. Prepare toppings.
  5. Once chicken and rice is cooked through, remove from heat. Layer toppings over chicken mixture.
Recipe Notes

*Buy organic when possible.

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