Google+ Allergy-Free Vintage Cookery: Hawaiian Chicken Stir-Fry


Monday, April 30, 2012

Hawaiian Chicken Stir-Fry

Hawaiian Chicken Stir-Fry
Coconut and pineapple ... are there any flavors that say "Hawaii" to you more than those?  As you may have gathered from my post about eating while on vacation, we have just returned from the Hawaiian islands, and boy do I have some great recipes to share with you!

One of my favorite souvenirs is a cookbook that compiles the best recipes from the most popular Hawaiian cookbooks.  Amazingly, there are a substantial number of entries that are food-allergy friendly, and addition of local flavors makes familiar dishes seem fresh again.

This simple and quick stir fry resembles a curry, but it is much milder.  The addition of pineapple gives it a delicious zing, the coconut milk makes everything rich and smooth, and there is enough sauce to completely saturate the rice, making this a real comfort food.  While I won't be able to cook local Hawaiian fish or vegetables now that I'm home, I can certainly bring back the memory of the islands with this easy dish!

The method is simple; just mix everything in the combinations described, and in 20 minutes you have a wonderful dinner.  If you are using brown rice, don't forget to start it early, as that will typically take 50 minutes to cook.

Hawaiian Chicken Stir-Fry with Pineapple and Coconut

1 package boneless chicken breasts
2 Tbsp coconut oil
1 onion, chopped
2 tsp garlic, minced
2 tsp ginger, minced
1 tsp ground coriander
1 tsp ground turmeric
1/2 tsp cayenne pepper
1/8 tsp cinnamon
1/8 tsp ground cloves
1/8 tsp ground nutmeg
1/4 cup water
juice of 1 lemon
salt to taste
1 cup diced pineapple
1 cup coconut milk
1/2 cup unsalted cashew nuts (optional)
1/2 cup chopped parsley (optional)

In a large pan, cook onion in coconut oil over medium heat for five minutes, or until golden.  Add garlic, ginger and spices, and cook, stirring, for 3 - 4 minutes.  Stir in diced chicken, water, salt and lemon juice, and simmer on low for 6 - 7 minutes.  Stir in pineapple and simmer another 3 - 4 minutes.  Stir in coconut milk and cook for 1 more minute.  Serve over rice with cashew and parsley as a garnish.  Makes 5 servings.

Originally published in "Burst of Flavor: The Fine Art of Cooking with Spices" by Kusuma Cooray, and republished in "Best of the Best from Hawaii Cookbook" by Barbara Moseley and Gwen McKee.  

Shared with the Homestead Barn HopSlightly Indulgent Tuesday,  Hearth and Soul HopMonday ManiaAllergy Free WednesdayPennywise Platter, Teach Me Tuesday,  and Gluten Free Friday


  1. Oh my, the flavor combo here...a hawiian curry!! Love it! thanks for sharing again Lisa!

  2. Hawaii is definitely on my list of places I want to visit - I'm glad you had a holiday there! Your Hawaiian Chicken stir fry sounds lovely. Pineapple and coconut are such a great combo, and the spices you have used sound delish!

  3. What a delicious dish! i have never paired pineapple with coconut before but I have a feeling I am in for a real treat! Bringing back cookbooks from vacation spots is such a good idea.