How to Make Hawaiian Haystacks (Quick and Easy)
Hawaiian Haystacks are an easy, customizable crowd-pleaser, featuring creamy chicken and rice topped with your favorite fruits, veggies, and crunchies!
Hawaiian Haystacks are a popular potluck dish where I’m from. And it’s easy to see why—haystacks are a great recipe that feeds a crowd and is easy to customize.
There’s nothing particularly “Hawaiian” about them—other than the pineapple and coconut flavors—but it seems to have acquired that name in the 1950s and been referred to that way ever since.
Whether you need something easy for busy weeknights or to feed a crowd at casual gatherings, this recipe is sure to please.
Ingredients for Hawaiian Haystacks recipe
The basic ingredients for Hawaiian Haystacks are cooked chicken served in a sauce made from cream of chicken soup and sour cream, all served over a bed of rice and topped with a variety of veggies.
Exactly what toppings you should use is up for debate! People have strong opinions on what the ideal Hawaiian haystack should include.
(For instance, some people think shredded coconut is a must, and I think those people are crazy!
I’ve even seen some people include raisins and mandarin oranges on their haystacks, which is blasphemy in my book.)
Ultimately, it all boils down to adding what you like and avoiding what you don’t!
Topping Suggestions
This is why I’ve only included topping suggestions rather than any real measurements for toppings. Exactly how much of what you’ll need depends completely on what you and your guests like!
Ideas include:
Something Crunchy
Pops of Flavor
- Sliced black olives (when serving lots of kids, I get double what I think I’ll need)
- Shredded cheese (we used mild cheddar cheese)
- Pineapple (chunks or tidbits), drained (we always prefer the version in pineapple juice rather than the syrupy option)
- Unsweetened shredded coconut
- Mandarin oranges
Vegetable Fillers
- Diced tomatoes
- Shredded carrots (great for flavor and crunch)
- Very thinly sliced green onions
- Thinly diced celery (even more crunch)
- Frozen green peas, heated through according to package directions
- Thinly diced green bell peppers
- Fresh parsley, for garish
Want more information about making this recipe—ingredient info, substitutions, and tips? You can now find all of that under the recipe card.
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Hawaiian Haystacks
Ingredients
- Salt and pepper
- 2 pounds boneless skinless chicken tenderloins
- 1/2 cup reduced-sodium chicken broth
- 2 cans Cream of Chicken Soup 10.5 oz each
- 1 cup sour cream
Pot-in-Pot Rice
- 2 cups white rice
- 2 1/2 cups water
- 1/2 teaspoon salt
Topping Ideas:
- Crunchy chow mein noodles or wonton strips
- Sliced almonds
- Water chestnuts drained
- Sliced black olives
- Shredded cheese we used mild cheddar cheese
- Pineapple chunks or tidbits, drained
- Mandarin oranges drained
- Diced tomatoes
- Shredded carrots
- Very thinly sliced green onions
- Very thinly diced celery
- Frozen green peas heated through
- Thinly diced green bell peppers
- Unsweetened shredded coconut
- Fresh parsley for garish
Instructions
- Generously season the chicken with salt and pepper. Add the chicken broth and chicken in a single layer on the bottom of the pressure cooking pot.
- If you are making the rice pot-in-pot, in a 7-inch round cake pan, stir together the rice, water, and salt. Place a trivet above the chicken in the pressure cooking pot. Use a sling to carefully lower the cake pan onto the trivet.
- Lock the lid in place. Select High Pressure and 4 minutes cook time.
- When the cook time ends, turn off the pressure cooker and allow the pressure to release naturally for 10 minutes, then finish with a quick pressure release. When the valve drops, carefully remove the lid.
- Use the sling to carefully remove the pan of rice from the cooking pot. Cover and set aside. Remove the trivet. Use an instant read thermometer to ensure the chicken is 165F or higher. (If not, return the lid and pressure cook for a few minutes more.)
- Remove the chicken to a tray and use two forks to shred. Set aside.
- Select Saute. To the cooking liquid, add the cream of chicken soup and sour cream and whisk until smooth.* Once warmed through, add the shredded chicken back to the pot and stir until well mixed.
- To assemble the Hawaiian Haystacks, place a scoop of rice in a bowl. Top with the chicken and gravy and desired toppings of your choice. Serve immediately.
Nutrition
How to Make Hawaiian Haystacks
For this recipe, we kept things easy by making a shortcut chicken gravy that starts with cream of chicken soup.
(If you want to make a homemade creamy chicken gravy for your haystacks, our friend Rachel at Stay at Home Chef has you covered.)
We also kept it easy with pot-in-pot cooking, allowing you to cook rice and the chicken at the same time in the same pot.
While the chicken and rice cooks, prep and dice your veggies and other toppings.
Once the pressure cooking is through, shred your chicken, prep the gravy, and you’re ready to serve.
Note: If you want to make this dish with brown rice, I recommend pressure cooking the brown rice first, the placing it in a covered bowl to keep warm while you cook the Hawaiian Haystacks.
Want to keep the gravy separate from the chicken?
I like to mix the gravy and chicken back together before serving, just to keep the ratios consistent across everyone’s servings.
However, some people strongly prefer the gravy and chicken to be kept separate. To do this, after cooking the gravy, stir in a little gravy back into the shredded chicken to help it stay moist.
Serve the chicken mixture with tongs or a large spoon.
Place the remaining gravy in a bowl and allow your guests to serve themselves the gravy in the ratio they desire.
What to serve with Hawaiian haystacks?
This is a popular potluck food because it can stand on its own as a complete meal. Popular sides include seasonal fresh fruit and a tossed salad.
How to Store Leftovers
To store: Cool the leftover chicken and gravy to room temperature, then store in the fridge in an airtight container for up to 4 days.
Store each of the toppings separately in their own airtight container.
To reheat: I prefer to let the chicken thaw overnight in the refrigerator. Then medium heat (50% power) in the microwave, stirring in 30-second intervals to ensure the gravy and chicken warms evenly.
More Easy Chicken and Rice Recipes
Looking for more easy Chicken and Rice dishes to make in your Instant Pot? Here are some great options:
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