Hawaiian Haystacks are a beloved comfort food that brings together the best of sweet, savory, and creamy flavors in one delightful dish. This is the perfect recipe for family dinners, potlucks, or when you want to feed a crowd without spending hours in the kitchen. The beauty of Hawaiian Haystacks lies in their versatility – you can customize each serving with your favorite toppings, making them fun for everyone at the table.
The dish consists of a fluffy bed of rice topped with tender chicken in a creamy sauce, then finished with a wonderful array of crunchy and sweet toppings like macadamia nuts, coconut, pineapple, and chow mein noodles. It’s like a deconstructed casserole that lets everyone build their own perfect bite. The combination of textures and flavors – from the soft chicken to the crispy noodles – creates an absolutely irresistible meal that tastes like a tropical vacation on your plate.
I’ve been making this recipe for years, and it’s become a family favorite that gets requested at every gathering. The creamy sauce is rich and flavorful without being heavy, and the pineapple juice gives it a subtle sweetness that perfectly complements the savory chicken. Whether you’re cooking for your immediate family or hosting a dinner party, this chicken dish is guaranteed to impress. You can prep everything ahead of time and assemble it right before serving, making it an excellent choice for busy weeknights.
One of the best things about Hawaiian Haystacks is how easily you can customize them to suit your preferences. Some people prefer extra coconut, while others load up on the macadamia nuts. Kids especially love building their own stacks with their favorite toppings. This recipe serves 8-10 people and can easily be doubled if you’re feeding a larger crowd. For more inspiration on tropical-inspired dishes, check out our pineapple recipes or Asian-inspired comfort foods.
The sauce comes together in just minutes using simple pantry ingredients, and the chicken cooks beautifully in about 45 minutes. For a deeper dive into sauce-making techniques, explore our sauce guide, and if you want to learn more about flavor combinations, check out our flavor pairing tips. This recipe is perfect for anyone looking to expand their weeknight dinner repertoire with something exciting and different. Serve it family-style with all the toppings set out in bowls, and let everyone customize their own perfect Hawaiian Haystack.
Ingredients
- 3 tablespoons butter
- 1 medium onion, diced
- 3 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 cans (10.5 oz each) cream of chicken soup
- 1 can (20 oz) pineapple chunks, undrained with juice reserved
- 1/2 cup chicken broth
- 1/4 cup soy sauce
- 2 tablespoons cornstarch mixed with 3 tablespoons water
- 1 teaspoon garlic powder
- 1/2 teaspoon ground ginger
- Salt and pepper to taste
- 4-5 cups cooked jasmine or white rice
- Topping options: shredded coconut, macadamia nuts, chow mein noodles, diced pineapple, sliced green onions, water chestnuts, red bell peppers, cashews, sunflower seeds
Instructions
- Melt butter in a large skillet or Dutch oven over medium-high heat. Add the diced onion and sauté for 3-4 minutes until softened and fragrant.
- Add the chicken pieces to the skillet, stirring occasionally, and cook for 8-10 minutes until the chicken is no longer pink on the outside. Don’t worry if it’s not completely cooked through – it will finish cooking in the sauce.
- In a separate bowl, whisk together the cream of chicken soup, reserved pineapple juice, chicken broth, soy sauce, garlic powder, and ground ginger until well combined.
- Pour the soup mixture over the chicken and stir to combine evenly. Bring the mixture to a gentle simmer.
- Add the pineapple chunks to the skillet, stirring gently to distribute throughout the sauce.
- In a small bowl, stir together the cornstarch and water until smooth, creating a slurry with no lumps.
- Slowly add the cornstarch slurry to the simmering sauce while stirring constantly. This will help thicken the sauce to a creamy consistency.
- Reduce heat to medium-low and let the sauce simmer for 15-20 minutes, stirring occasionally, until the chicken is completely cooked through and the sauce has thickened nicely.
- Taste the sauce and adjust seasonings with additional salt, pepper, or soy sauce as needed. The sauce should be creamy, slightly sweet, and well-seasoned.
- While the chicken cooks, prepare all your toppings and arrange them in separate bowls or small serving dishes. This allows guests to customize their own haystacks.
- Divide the cooked rice into serving bowls or onto individual plates, creating a generous base for each serving.
- Ladle the creamy chicken and pineapple sauce generously over the rice, making sure each serving gets plenty of sauce and pineapple chunks.
- Let each person top their haystack with their preferred toppings, starting with the crunchier items and finishing with the more delicate ones.
- Serve immediately while everything is hot and the sauce is still creamy.
Pro Tips
- This recipe can be easily doubled if you’re feeding a larger crowd – simply double all ingredients and use a larger cooking vessel
- Make-ahead tip: Prepare the chicken and sauce up to 24 hours in advance and store in an airtight container in the refrigerator. Reheat gently on the stovetop before serving
- For a lighter version, substitute the cream of chicken soup with 2 cups of a lighter cream sauce or use half-and-half mixed with chicken broth
- The toppings are what make this dish special – don’t skip them! Macadamia nuts add a luxurious crunch, while chow mein noodles provide texture contrast
- Fresh pineapple can be used instead of canned, but you’ll need to add 1/2 cup of pineapple juice or additional broth to maintain the sauce consistency
- For a spicier version, add 1-2 tablespoons of sriracha or a pinch of cayenne pepper to the sauce
- This dish reheats beautifully – store leftovers in an airtight container for up to 3 days and reheat gently on the stovetop, adding a splash of broth if needed
- Rice alternatives: Try jasmine rice for fragrance, brown rice for nuttiness, or coconut rice for extra tropical flavor
- Topping storage: Pre-chop and store toppings in separate containers up to 2 days in advance for easy assembly
- For a vegetarian version, substitute the chicken with tofu or mushrooms and use vegetable broth instead of chicken broth
- The cornstarch slurry is crucial for achieving the perfect sauce consistency – don’t skip this step
- This recipe is naturally freezer-friendly – freeze the chicken and sauce (without toppings) for up to 2 months
- Serve with a crisp Asian cucumber salad or a fresh green salad to balance the richness of the dish
- Wine pairing: A dry Riesling or Sauvignon Blanc complements the tropical and creamy flavors beautifully