Pulled Pork Hawaiian Haystacks

I grew up eating Hawaiian Haystacks for dinner all the time.
You know...
A bed of rice,
chow mein noodles,
almond slivers,
pineapple,
cheese,
coconut,
diced chicken with some sort of gravy sauce that I never wanted to put on mine,
whatever you see fit really.
I've seen plenty of variations online lately
with all sorts of different toppings...

When we lived in California,
we were feeding some LDS missionaries for dinner
& decided to have Hawaiian Haystacks.
One of the elders was from the islands.
He informed us that although the meal was tasty,
the only things Hawaiian about it
were the pineapple, coconut, & the bed of rice.
That has bothered me ever since.

When I was planning Little Princess' Lilo & Stitch party
I instantly thought of Hawaiian Haystacks for dinner.

I started thinking of ways to make it slightly more authentic...
Spam?
Pork?
Fish?
Hawaiian Sweet Potatoes?
Teriyaki?
Poi?

Here's what we decided:

Ignore the blue jello with Swedish fish in the picture.
We didn't eat that on the Haystacks...

Pulled Pork Hawaiian Haystacks
Bed of rice
Crockpot Hawaiian Pulled Pork (recipe below)
Chow Mein noodles
Monterey Jack cheese
Almond slivers
Pineapple tidbits
Shredded coconut
Banana Poi (recipe below)

We tried it both with & without the poi on top.
I liked it both ways.
With the poi it is definitely sweeter,
but you don't need to add that much or it may overpower the other flavors.
A light drizzle should do (:

We served King's Sweet Hawaiian Rolls on the side of the Haystacks.
Hubby tried the pulled pork on those & said it was good too.

I found this recipe for Slow Cooker Hawaiian Pulled Pork over at East 9th Street,
but ended up doing a few things differently...

Crockpot Hawaiian Pulled Pork

3 lbs pork loin, cut into 3-4" pieces (next time I might try 2-3" pieces if using it for Haystacks)

1 cup onion, chopped into small pieces but not quite minced

2/3 cup ketchup

1/3 cup brown sugar

1/3 cup tomato paste

1/2 cup apple cider vinegar

2 Tbsp paprika

2 Tbsp soy sauce

2 tsp salt

1 can crushed pineapple, drained (I only used 1/2 can since I needed the rest for Pineapple Upside-Down Cake Balls, but next time I'm going to try the whole can)

Cut the pork & place in crockpot. Add the rest of the ingredients & cover. Cook on low for 8-10 hours or until the pork can be easily shredded with two forks. Shred all the meat in the crockpot & turn off heat.

As for the Banana Poi...

I found the recipe at food.com,

but could not find coconut cream anywhere

so I decided to try it with cream of coconut instead.

I just used whatever was left after making the piña coladas.

(approx 1/2 can)

Because I used cream of coconut instead of coconut cream,

my poi was probably a little sweeter than it would be if I had stuck to the original recipe.

Banana Poi

2 cups very ripe bananas, mashed

2 Tbsp lemon juice

1 cup coconut cream (I used roughly 1/2 can cream of coconut instead)

Mash bananas until a smooth paste is formed. Add the lemon juice. Gradually add the coconut cream, stirring constantly. Chill & serve.

If you try this version of Hawaiian Haystacks
let me know what you think...

Do you like it better with or without the poi?

Don't forget to check out the Lilo & Stitch luau!

xoxo

Green Bay Chicken

This dinner is sooo yummy & it is super easy! Maybe that's why the original recipe that I found over at allrecipes.com is called Easy Company Chicken...

Well, my husband thought Easy Company Chicken wasn't catchy enough for him to remember. We found it tastes great with green grapes & peas, and the sauce is gold. Green & gold make him think of the Green Bay Packers, hence the name Green Bay Chicken. Funny though, since neither of us are Packers fans...

4 boneless skinless chicken breasts (cooked & diced)

2 cans cream of chicken soup

1/4 cup mayo

1 tsp curry powder

1/2 cup parmesan cheese

1-2 cups of shredded cheddar

Cook & dice the chicken breasts. Combine the diced chicken, soup, mayo, curry powder, & parmesan cheese in a medium bowl. Mix well & pour into a 9x13 baking dish. Sprinkle desired amount of grated cheddar over the top. Cover dish and bake at 350 degrees for 35-40 minutes. Remove cover for last 10 minutes of baking to lightly brown the top.

Note: You can leave the chicken breasts whole and just pour the soup mixture on top, but I usually use diced chicken.

Poppyseed Chicken

This recipe is so yummy that I almost hesitate to share it! It's one that I grew up with & I make it enough that I have it memorized. I guess you can say it's one of our family favorites... Thanks Mom!

Mix together following ingredients, then pour into a 9x13:
3 chicken breasts, cooked & cubed (or if you're short on time you can use canned chicken, just 2 drained cans)
1 cup sour cream
1 cup chicken broth
2 cans cream of chicken soup

To make the topping:
2 pkg Ritz crackers (crushed)
2 tsp poppyseeds
1 stick butter (melted)

Crush Ritz crackers in a gallon size ziplock. Mix poppyseeds in with crackers while melting butter. Pour butter into ziplock & mix well. Pour crumb mixture onto chicken/soup mixture in 9x13 and spread evenly. Bake at 350 degrees for about 35-40 minutes. Serve over rice & enjoy!

Crockpot Italian Chicken

I got this wonderful recipe from my friend's blog... It is way delish & super easy! She has plenty of other delicious recipes you should check out sometime. Head on over to Kaye's Cupboard to see what she's got cookin!

3 or 4 chicken breasts, thawed

8 oz cream cheese

1 cup Italian dressing (She uses creamy, but I've only tried it with regular)

10.5 oz can cream of chicken soup

salt and pepper to taste

Put all ingredients into a crockpot on high for an hour or two. Switch to low heat for another 2-3 hours. When the chicken is cooked, shred with a fork.

Tastes great served over rice.

{Kudos to the Kaye family!}