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Totally customizable Hawaiian Haystacks are a pile of fluffy rice stacked with chicken, gravy, and all your favorite toppings!
Hawaiian Haystacks are the ultimate weeknight dinner go-to. They’re quick, easy, and customizable! Plus, you can’t go wrong with chicken and rice meals—take our Cheesy Chicken and Rice, or Chicken and Rice Soup for example!
Not actually Hawaiian…
Funny enough, this dish didn’t actually originate from Hawaii. Since it has a few “Hawaiian” inspired ingredients like coconut and pineapple, people decided to use the state in the name.
The “haystack” part of the name is because you pile all those toppings onto the chicken and rice, and it kind of looks like a haystack.
This dinner recipe has come in handy, especially when I’m in a weeknight pinch and need something quick and easy that will satisfy even my picky eaters! I’m sure we could all use another easy dinner recipe to add to the meal rotation, and this recipe for Hawaiian haystacks is perfect.
I love that Hawaiian haystacks can be made to serve mass quantities for parties or church functions! Rice isn’t hard to make a lot of, the chicken and gravy are simple, and the toppings are easy as well!
How to Make Hawaiian Haystacks
The part of this hawaiian haystacks recipe that takes the most effort is making the gravy, and let me tell you now – it’s not hard at all.
Easily make it in a crockpot or saucepan. Even in the crockpot, these haystacks don’t take long.
SAUCE. Combine broth, soup, and sour cream in your crock pot and stir to combine. Add chicken chunks (I use this baked chicken or leftover rotisserie), salt and pepper, and stir. Cover and cook on high for 1-2 hours or on low for 3-4 hours.
SERVING. Serve chicken and gravy over rice. Top with slivered almonds, shredded cheese, green onions, pineapple, fried wonton strips, and any other garnishes desired.
- In a large saucepan, combine the soup and broth.
- Add sour cream, chicken, salt, and pepper, and heat over medium heat stirring occasionally.
- Once it’s heated through (10 minutes or so), the creamy chicken gravy is ready to be served over the rice!
Hawaiian Haystack toppings
In addition to the classic chicken and gravy, pineapple, tomatoes, olives, green onions, and cheese, try:
- Crunchy Chinese noodles or fried wontons
- Veggies such as celery, lettuce, or bell peppers
- Seasoning salt
- Salsa and sour cream
- Mandarin oranges
- Cauliflower Rice or brown rice
Make ahead of time. The rice and gravy can be made ahead of time or stored as leftovers.
Hawaiian haystacks sauce can be kept in an airtight container in the fridge for up to 4 days. It can also be frozen for up to 3 months. Thaw and reheat slowly over low heat.
STORE. Cooked rice can be stored in an airtight container in the fridge for 3-4 days or in the freezer for up to 6 months.
To reheat: Place rice in a microwave-safe bowl and add a bit of water. Add a tight-fitting lid and cook in 30-second increments until warm and fluffy.
This dish didn’t actually originate from Hawaii. Because the recipe has a few “Hawaiian” inspired ingredients, like coconut and pineapple, people decided to use Hawaii in the name. The “haystack” part of the name is because it looks like a haystack after piling all the toppings on the rice.
You can cook it, and season it, however you like. I use oven baked chicken, but you could cook it in the crockpot or instant pot, on the grill, or even use rotisserie chicken.
For more recipes that feed a crowd, try:
- Honey Sesame Chicken
- Crock Pot Teriyaki Chicken
- Salsa Verde Chicken
- Quick Chicken Stir Fry
- Chicken Alfredo
Hawaiian Haystacks Recipe
- 1 (14.5-ounce) can chicken broth
- 1 (10.5-ounce) can cream of chicken soup
- 1 cup sour cream
- 2-3 chicken breasts cooked and cubed
- ½ teaspoon salt
- ½ teaspoon pepper
- 3-4 cups steamed white rice or minute rice made according to the package instructions
- slivered almonds, shredded cheese, green onions, pineapple tidbits, chow mein noodles, chopped celery, Homemade Wonton Strips
- Combine broth, soup, and sour cream in a slow cooker and stir to mix.
- Add chicken cubes, salt, and pepper and stir. Cover and cook on high for 1-2 hours or on low for 3-4 hours.
- Serve chicken and gravy over rice. Top with slivered almonds, shredded cheese, green onions, pineapple, fried wonton strips, and any other garnishes desired.
Nutrition information is automatically calculated, so should only be used as an approximation.