For some reason I've been in the mood for Hawaiian stuff. Call me crazy. It's OK. I don't mind. Anyway here's what I made. First,
Slow Cooker Coconut Sweet Potatoes
(I made this with white sugar and 1 Tbsp molasses. Mix well to get this)
Cook on low for 6-8 hours or high for 3-4.
When finished stir in 1/4 tsp vanilla and 1/4 tsp coconut extract.
Toast 1/2 cup coconut in oven to sprinkle on top.
Heat your pressure cooker on the stovetop with 2 Tbsp olive oil.
Brown 6-8 chicken tenders
Add 1 cup white basmati rice
1 1/2 cups chicken broth
Cover and bring to pressure. Pressure at second ring for 5 minutes. Drop pressure with cold water around rim of pot.
Add 3/4 cups sour cream
2 stalks celery chopped
1/2 bell pepper diced
1 bunch green onions chopped
2 cups canned pineapple chunks drained
Stir to mix and serve over bed of chow mein noodles, topped with toasted coconut.
Island Fare in the middle of the desert!