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Healthy Hawaiian Haystacks

Prep Time 30 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings 6 servings

Ingredients

Instructions

  1. Add 1/2 cup chicken stock to the instant pot.
  2. Add chicken breasts and sprinkle with garlic powder. Set to manual and cook for 15 minutes.
  3. Allow for a natural release, about 12 minutes at rest.
  4. Remove chicken and reserve remaining broth, there should be about 1 cup.
  5. Dice chicken into 1 inch chunks and set aside.
  6. In a large sauté pan heat butter over medium heat until melted.
  7. Add onion and sauté until translucent.
  8. Add garlic and sauté until fragrant.
  9. Sprinkle flour over butter mixture and whisk quickly to dissolve any lumps, forming a roux. Cook for 5-7 minutes or until fragrant, roux should smell nutty and no longer floury. 
  10. Slowly add the reserved 1 cup stock plus an additional 2 cups chicken stock to roux, whisking well until smooth.
  11. Add gravy packets and remaining 1 1/2 cups chicken stock slowly, until desired thickness is reached. 
  12. Add coconut milk and diced chicken, Stir.
  13. Salt and pepper to taste. 
  14. Serve over rice with your choice of toppings. Our favorites are olives, pineapple, peas, chow mein noodles, shredded cheese and tomatoes. Enjoy!

Recipe Notes

  • while your chicken is cooking prepare all of your toppings and set in individual bowls. 
  • you could also use a rotisserie chicken if you're in a hurry.