Hawaiian Haystacks

Our favorite Hawaiian Haystacks are made with tender shredded chicken in a creamy savory homemade sauce (no cans of condensed soup here) ladled over fluffy steamed rice, piled high with crunchy chow mein noodles, sweet pineapple, mandarin oranges, and all your favorite toppings. It’s a quick and versatile 25-minute dish that shines at casual weeknight dinners, potlucks, or big family get-togethers where everyone builds their plate exactly how they like it.

Despite the sunny name, Hawaiian Haystacks didn’t come from the islands at all. This fun, customizable dish popped up in the United States back in the 1950s and is still a favorite in lots of families today, especially in the Midwest where I grew up. It’s one of those wacky, hard to explain dishes that maybe you only love if you grow up with it, but I think every Mormon household has done Hawaiian haystacks at some point in time.

The tropical vibes come from ingredients like pineapple and coconut, but it’s really an all-American comfort food. Everyone gets to customize their plate exactly the way they want, which means no complaints and plenty of happy faces around the table. Plus, it comes together in just twenty-five minutes, so it’s a lifesaver on busy nights when you still want something that feels special. It’s classic comfort food that doesn’t weigh you down, and the leftovers taste just as good the next day!

For more fun, customizable chicken dinners like this one, check out my Huli Huli Chicken Bowls, Hawaiian Teriyaki Chicken Skewers, Chicken al Pastor Bowls, Cheesy Chicken Broccoli and Rice Casserole, and Costa Rican Arroz con Pollo.

Why you’ll love this family favorite recipe!

Coming together in just 25 minutes, it’s a total lifesaver for busy weeknights when you want homemade without the hassle.
The rich, creamy chicken sauce is made from scratch in my version and it pairs perfectly with fluffy rice and all those fun toppings, so every bite is packed with flavor and texture that keeps everyone happy.
It’s a natural crowd-pleaser since everyone builds their own plate exactly how they like it.

What You’ll Need

Scroll down to the recipe card below this post for ingredient quantities and full instructions.

Salted Butter – Forms the rich base for the creamy sauce and adds that delicious savory flavor right from the start.
Diced Onion – Builds a flavorful foundation when sautéed. Yellow or white onions work great here.
All-Purpose Flour – Thickens the sauce into that perfect creamy consistency – no fancy alternatives needed.
Garlic – Brings aromatic punch. Fresh minced is best but jarred works in a pinch.
Chicken Broth – Adds savory depth and helps create the silky sauce.
Milk – Gives the sauce its creamy body; whole milk is ideal but 2% works fine too.
Chicken Bouillon Base – Boosts the chicken flavor big time. A stock cube or powdered mix can substitute if needed.
Kosher Salt – Seasons everything just right. Use half the amount if swapping for table salt.
Celery Salt – Adds a subtle savory note. If you don’t have celery salt and don’t want to buy it just for 1 recipe you can use ¼-½ teaspoon extra salt in its place. Taste before adding more salt.
Freshly Ground Black Pepper – Rounds out the seasoning with gentle heat.
Cooked and Shredded Chicken – The hearty protein centerpiece. Rotisserie chicken makes it extra easy.

For Serving

Don’t forget that Hawaiian haystacks are all about the toppings you offer! These are all popular options but you can have it as you like it!

Steamed Rice – The fluffy base that soaks up all that creamy sauce. Kind of a must but you could also go with cauliflower rice if you’re looking to lighten things up.
Chow Mein Noodles – Gives a satisfying crunch on top (my personal favorite non-negotiable topping).
Pineapple Tidbits – Adds bright tropical sweetness.
Mandarin Oranges – Juicy little bursts of citrus that brighten every bite.
Sliced Green Onions – Fresh, mild onion flavor and pretty color.
Shredded Cheddar Cheese – Kids especially love the cheesy goodness (I skip this one, personally).
Sliced Olives – Salty, briny pop.
Frozen Peas – Sweet little green gems (thawed, of course).
Diced Celery – Crisp, fresh crunch.
Diced Red Bell Pepper – Sweet crunch and vibrant color.
Cashews, Slivered Almonds, or Chopped Peanuts – Nutty crunch and texture contrast.
Coconut Flakes – Toasty tropical flair.
Diced Tomatoes – Fresh, juicy brightness.
Chopped Fresh Parsley or Cilantro – Herbaceous finish that ties it all together.

How to Make Hawaiian Haystacks

Melt Butter. In a large saucepan over medium heat, melt the salted butter, then add the diced onion and sauté until softened, about 4-5 minutes.
Add Flour And Garlic. Stir in the flour and minced garlic, cooking for another minute or two until fragrant.

Adding flour to sauteed onions in a pan.

Build Sauce. Slowly whisk in the chicken broth followed by the milk, then add the bouillon base, kosher salt, celery salt, and black pepper. Whisk frequently until the sauce simmers and thickens nicely.
Add Cheese. Stir in the shredded chicken and heat through until warm.

Serve. Spoon the creamy chicken sauce over steamed rice and let everyone pile on their favorite toppings.

Adding shredded chicken to a pot of creamy sauce.

Recipe FAQs

Is it okay to use different proteins or make it vegetarian?

Absolutely. Swap the chicken for shredded turkey, ground beef, or even tofu. For a vegetarian version, use vegetable broth and skip the meat or add extra veggies or sauteed mushrooms.

Why does my sauce get too thick, and how do I fix it?

The sauce thickens as it cools, so if it gets too thick for your liking you can add a few tablespoons of milk to thin it out.

Can I make Hawaiian Haystacks ahead of time for a big group?

Yes! You can cook this on the stove then transfer to a slow cooker set to warm to allow for large gatherings to dish up without it cooling off.

What’s the best way to store leftovers?

Store the sauce and rice separately in airtight containers in the fridge for 3-4 days. Keep toppings fresh in the fridge too so everything stays crisp and tasty.

Can you freeze Hawaiian Haystacks?

The sauce and chicken freeze well for up to 3 months in a freezer-safe container, though the dairy can make the texture a bit grainy after thawing. Thaw overnight in the fridge and reheat gently on the stove, adding a splash of milk if needed.

Thick homemade cream of chicken soup with a wooden spoon.

Spooning creamy chicken sauce over a bed of rice.

Tips for Success

Use rotisserie chicken or any leftover cooked chicken to make this recipe even faster – it shreds easily and adds great flavor without any extra work.
The sauce will thicken as it sits, so keep a little extra milk or broth nearby to loosen it up right before serving if needed.
Prep all your toppings ahead of time and set them out in bowls so everyone can build their perfect haystack – it turns dinner into a fun, interactive meal.

An overhead image of a Hawaiian haystacks bowl with toppings scattered around it.

What to Serve with Hawaiian Haystacks

A crisp, refreshing side salad is the perfect way to balance the creamy chicken sauce and all those fun toppings in Hawaiian Haystacks. My Classic Broccoli Salad adds bright flavors and a satisfying crunch without weighing things down.

For more tropical flair that echoes the pineapple and mandarin oranges already on the plate, the Summer Fruit Salad with Honey Lime Poppy Seed Dressing or classic Frog Eye Salad feel completely at home.

Add some green with my Oven Roasted Broccoli with Garlic, Parmesan and Lemon for a quick veggie boost, and warm Cheesy Garlic Mozzarella Swirl Rolls to soak up every last bit of that delicious sauce.

These easy sides turn the haystacks into a complete, crowd-pleasing spread that works great any night of the week.

A forkful of Hawaiian haystacks with crunchy chow mein noodles, mandarin oranges, and other toppings.

An angled view of a plate of Hawaiian haystacks.

Substitutions and Variations

Swap the shredded chicken for rotisserie chicken, leftover turkey, or even pulled pork if you want to change up the protein without any extra effort.
If you want more sauce to chicken ratio, use 2 cups of chicken instead of 3.
For a lighter sauce, replace half the milk with more chicken broth to adjust the richness to your taste.
Make it gluten-free by using your favorite 1:1 gluten-free flour blend in place of the all-purpose flour – no one will notice the difference.
Turn up the heat with a dash of hot sauce or sriracha stirred into the sauce, or add diced jalapeños to the toppings for those who like a little kick.
Go vegetarian by skipping the chicken, using vegetable broth and bouillon, and loading up on extra veggies like mushrooms or zucchini in the sauce.
Try different toppings depending on what’s in your fridge – crushed tortilla chips for crunch, avocado slices for creaminess, or even a sprinkle of everything bagel seasoning for fun flavor.