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Hawaiian Luau Rice

Tropical Hawaiian Luau Rice That Will Brighten Your Day

Delight in the flavors of Hawaiian Luau Rice, a perfect blend of sweet and savory elements for a tropical escape at dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 1 hour
Total Time 1 hour 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Hawaiian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Rice Base
  • 1 cup Basmati Rice Swap with any leftover rice like Jasmine or short-grain rice if needed.
For the Flavor
  • 2 tablespoons Coconut Oil A non-stick pan ensures nothing sticks to your dish.
  • 1 medium Onion Shallots can be used for a milder taste.
  • 1 teaspoon Ginger Fresh ginger is preferred but dried works too.
  • 2 cloves Garlic Mince it for even flavor distribution.
For the Savory Elements
  • 1 cup Ham Opt for deli ham, Spam, or omit for a vegetarian version.
  • 1 tablespoon Chicken Powder Ensure it’s gluten-free if necessary.
  • 1 teaspoon White Pepper Adjust quantity according to your preference.
For Sweetness and Texture
  • ½ cup Desiccated Coconut Use fresh coconut as an alternative.
  • 1 cup Pineapple Use fresh or canned based on availability.
  • ¼ cup Macadamia Nuts Optional; substitute with any nut or omit if allergies are a concern.
  • 1 handful Green Onions Use as a delightful garnish if desired.

Equipment

  • Skillet
  • Pot

Method
 

Instructions
  1. Wash 1 cup of basmati rice under cold water until the water runs clear. In a pot, combine rice with 1.5 cups of water, bring to a boil, reduce heat to low, cover, and let simmer for 12 minutes. Allow to rest covered for 10 minutes, fluff with a fork, and cool overnight in the refrigerator.
  2. In a dry skillet over medium heat, add ½ cup of desiccated coconut. Stir frequently for 3–5 minutes until golden brown. Remove from heat and allow to cool.
  3. If using, add ¼ cup of macadamia nuts to the skillet and toast for 4-5 minutes until fragrant. Chop them coarsely before setting aside.
  4. In the same skillet, heat 2 tablespoons of coconut oil over medium-high heat. Add one chopped onion, 2 minced garlic cloves, and 1 teaspoon of minced ginger. Sauté for 3-5 minutes until onions are soft.
  5. Add 1 cup of diced ham to the skillet, cook for 2 minutes until lightly browned, then fold in the chilled rice, seasoning with 1 tablespoon of chicken powder and white pepper to taste. Heat through for 3-4 minutes.
  6. Stir in 1 cup of diced pineapple and the reserved toasted coconut, warming for 2-3 minutes until heated through. Add chopped green onions for freshness.
  7. Transfer Hawaiian Luau Rice to a serving platter, garnishing with toasted macadamia nuts, any remaining coconut, and chopped green onions.

Nutrition

Serving: 1cupCalories: 400kcalCarbohydrates: 62gProtein: 8gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 35mgSodium: 650mgPotassium: 200mgFiber: 4gSugar: 6gVitamin A: 300IUVitamin C: 15mgCalcium: 20mgIron: 1mg

Notes

Using chilled leftover rice prevents clumping when frying, and toasting the desiccated coconut enhances flavor. Adjust seasoning to your preference and consider making the dish a day in advance for best results.

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