Hawaiian Haystacks

These delicious Hawaiian Haystacks start with a bed of rice, then a spoonful of chicken in gravy sauce, and add all of your favorite toppings. They’re make for a quick weeknight meal using ingredients you have on hand.

Quick and easy dinners are what weekdays are all about.  Don’t miss all my easy 30 minute meals including Penne Arrabbiata, Pesto Chicken and Vegetables, and Tostadas.

Hawaiian Haystacks were always one of our favorites growing up because everyone was able to customize their bowl, adding the ingredients they liked best.

How to Make Hawaiian Haystacks:

1. Make the sauce:

Whisk together milk, cornstarch, butter, chicken bouillon paste, spices, and water in a large saucepan on medium heat.  Cook for 7-10 minutes, stirring frequently, until mixture thickens.

2. Prepare the toppings.

3. Assemble:

Add a layer of rice to your bowl.  Top it with chicken and gravy, and your favorite toppings.

Make Ahead And Freezing Instructions:

To make ahead: Make the rice, cook the chicken, and make the sauce up to 1 day ahead of time.  Store rice and gravy separately in the refrigerator.

To freeze: The Hawaiian haystacks sauce will freeze well.  Allow it to cool completely once it thickens and store it in a freezer safe container for up to 2 months.  Thaw in the refrigerator overnight and reheat slowly on the stovetop.

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Hawaiian Haystacks

Hawaiian Haystacks are rice stacked with chicken, pineapple, all your favorite toppings, and simple homemade gravy sauce.  A quick weeknight dinner made with whatever you have on hand!

5 from 1 vote

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Course: Main Course

Cuisine: American

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 3 hours 20 minutes

Servings: 5

Calories: 257kcal

Author: Lauren Allen

Ingredients

• 2 1/2 cups cold milk
• 3 Tablespoons cornstarch
• 3 Tablespoons butter
• 2 teaspoon chicken bouillon paste or cubes or powdered
• Salt and pepper , to taste
• 1/2 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 cup water
• 3 cups chicken uncooked, or cooked
• Hot cooked rice , for serving

Topping Ideas:

• Pineapple
• Chow mein noodles
• Green onion
• Shredded Cheese
• Sliced Olives
• Tomatoes
• Toasted Coconut
• Peas
• Celery
• Bell peppers
• Slivered almonds

US Customary - Metric

Instructions

• Prepare rice according to package instructions.
• In a small saucepan whisk together milk, water and cornstarch. Add butter, bouillon, salt, pepper, onion powder and garlic powder.
• Bring to a low boil, stirring frequently. If using uncooked chicken, season it with salt and pepper and add to the pot, Reduce heat and cook until chicken is cooked through and sauce has thickened to gravy consistency. If using leftover cooked chicken, stir it in at the end.
• To serve, add a spoonful of rice to a bowl. Pour chicken gravy on top. Add desired toppings.

Notes

Make ahead instructions: Make the rice, cook the chicken, and make the sauce up to 1 day ahead of time.  Store rice and gravy separately in the refrigerator. 

Freezer instructions: The Hawaiian haystacks sauce will freeze well.  Allow it to cool completely once it thickens and store it in a freezer safe container for up to 2 months.  Thaw in the refrigerator overnight and reheat on the stovetop.

Nutrition

Calories: 257kcal | Carbohydrates: 11g | Protein: 17g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 80mg | Sodium: 907mg | Potassium: 359mg | Fiber: 1g | Sugar: 6g | Vitamin A: 408IU | Vitamin C: 16mg | Calcium: 144mg | Iron: 1mg

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