Tuesday, August 11, 2009

Hawaiian Haystacks

This is one of those dinners that goes by many names (Chinese sundays, chicken sundays) and is made differently in every house. I love it because it is so versatile and you can add or subtract ingredients according to your tastes. I have eaten this meal with green onions, diced peppers, diced celery, water chestnuts, different cheeses, chow mein noodles, slivered almonds, shredded carrots and soy sauce. So experiment to find the best combination for your family. This is our favorite:

Usually there is lettuce in there too, but I forgot to buy it at the store...

Serves 3-4

3-4 baked white fish filets (or 3 cups of cubed cooked chicken, or in a pinch two cans of drained tuna)
4 cups cooked rice
2 large onions
1 Tbsp olive oil
1 Tbsp sugar
1 tsp salt
shredded coconut (I lightly toasted ours with salt and sugar)
3 large tomatoes, diced and seeds removed
2 cups pineapple, cut into chunks
1 head lettuce, torn into small pieces
1 can (about 2 cups) of cream of chicken soup

Cook rice, set aside.

Chop onions into rings and place them in a hot frying pan with 1 Tbsp olive oil, 1 Tbsp sugar and 1 tsp salt. Turn the heat down to medium and saute, stirring frequently until the onions are soft, and caramelized (about 10 minutes). Remove from heat and set aside.
Prepare tomatoes, chop lettuce and those and the coconut, pineapple, and onions in separate small serving bowls. Heat 1 can of cream of chicken soup in a pot and once it is warm, begin to serve.

Use rice as the base, and add heaping spoonful of each of the ingredients, topping with the fish or chicken. Pour a few tablespoons of soup on top, and serve.

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