Hawaiian Haystacks
If you’re on the hunt for a recipe that feeds a crowd, is customizable and is also delicious, we’re happy to tell you that your search ends here! We’ve always served it over rice, but it would still be delightful on its own or over some cauliflower rice, potatoes, zoodles or whatever you prefer. It’s plenty flavorful, so it goes best with a neutral base. No matter what you end up pairing it with, you’re going to be happy to have some leftovers for the next day.
Ingredients
yield: 14 servings
- 4 8-oz [224-g] boneless, skinless chicken breasts
- 2 cups 480 ml unsalted chicken bone broth, plus additional if needed
- 2½ cups 600 ml canned or bottled pineapple juice, divided
- ¼ cup 60 ml coconut aminos
- 1 tbsp 15 ml fish sauce
- 1½ tsp 9 g fine sea salt, plus additional if needed
- 1 tsp sesame oil
- 1½ tsp 5 g black sesame seeds (optional)
- ¼ tsp garlic powder
- ¼ tsp ground ginger
- ¼ tsp black pepper
- ½ cup 74 g sliced water chestnuts
- ½ cup 50 g thinly sliced green onions
- ½ cup 120 ml coconut milk or nut milk of choice
- 6 tbsp 48 g cassava flour
- 1 small bunch fresh cilantro finely chopped (optional)
Toppings of choice
Instructions
- Place the chicken breasts in a 6- to 8-quart (5.
- 8- to 7.
- 8-L) slow cooker.
- Pour in the bone broth, 2 cups (480 ml) of the pineapple juice, coconut aminos, fish sauce, salt and sesame oil.
- Stir the mixture to combine everything and cook the chicken on high for 6 hours.
- The chicken should be starting to fall apart; if not, cook it for 1 more hour.
- Transfer the chicken to a cutting board, allow it to cool slightly and then shred it with two forks.
- Set the chicken aside.
- Pour the liquid from the slow cooker through a fine-mesh sieve into a 6-quart (5.
- 8-L) stockpot and place it over medium heat.
- Add the additional bone broth, if needed, to equal 4 cups (960 ml) of liquid.
- Add the sesame seeds (if using), garlic powder, ginger, black pepper, water chestnuts and green onions, stirring the ingredients well to combine them.
- Bring this mixture to a slow boil.
- In a small bowl, combine the remaining ½ cup (120 ml) of pineapple juice and the coconut milk.
- Whisk in the cassava flour until you have a smooth slurry.
- While whisking the hot chicken broth mixture in the stockpot, slowly pour in the slurry.
- The broth mixture will thicken up.
- Add the shredded chicken and cilantro (if using) and stir to combine everything.
- Taste the soup and add more salt if needed.
- Serve the soup over rice, cauliflower rice, warmed zoodles, glass noodles or as is with the toppings of your choice.
- A Few of Our Favorite Toppings: We love topping the soup with diced ham, pineapple chunks, sliced almonds, diced red bell peppers, finely diced red onion, sliced olives, sliced green onions, coconut flakes, sliced mushrooms, diced tomatoes, gluten-free crunchy chow mein noodles and coconut aminos.
- The possibilities are endless.
- Instant Pot Instructions: Add the chicken to the Instant Pot and add only 1 cup (240 ml) of the chicken bone broth and 1 cup (240 ml) of the pineapple juice.
- Cook the mixture at high pressure for 8 to 10 minutes for fresh chicken breast or for 10 to 12 minutes for frozen chicken.
- Then follow the directions in the recipe, adding the remaining bone broth and pineapple juice when you add the sesame seeds (if using), garlic powder, ginger, black pepper, water chestnuts and green onions.
- Follow the remaining steps of the recipe as directed.
