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Hawaiian Luau Rice

HWC Magazine
  • 15 minutes
  • Serves 6


2 cups

basmati rice -

2 cups

water -

coconut oil - 2-3 tablespoons (your rice will really soak up the coconut oil quickly so use a non-stick pan)

onion - 1 small chopped or about 1/2 cup

ginger - 1 teaspoon freshly grated ginger (or can substitute with 1/4 teaspoon dried ground)

garlic - 2 cloves chopped

ham - 1/2 cup sliced thinly ( I used deli ham but you can exchange with spam or fresh ham)

desiccated coconut - 1/2 cup shredded (Can use fresh coconut shredded)

chicken powder (gluten free) - 1-2 teaspoons to taste (this is chicken bouillon in the powdered form) - you can also use chicken bouillon cubes and just crush into a powder and you can add to taste.

white pepper - 1/4 teaspoon or to taste

pineapple - 1 cup chopped fresh (can exchange with canned)

macadamia nuts - crushed garnish optional for the topping

green onions - 2 tablespoons chopped for garnish