Hawaiian haystacks are a comforting, customizable weeknight meal many families love. Instead of using condensed cream-of-chicken soup from a can, this version builds a simple, flavorful homemade gravy with a couple of unexpected ingredients—cinnamon and a touch of sugar—that give the chicken a warm, slightly spiced quality that pairs beautifully with pineapple and coconut toppings.
The subtle cinnamon note adds a hint of jerk-style warmth that balances the sweet toppings like pineapple and coconut. If that combination sounds unusual, give it a try—you may be surprised at how well the flavors come together.
This recipe is flexible: prepare it in a slow cooker and let it simmer while you’re out, or make it on the stovetop in about 30 minutes for a quick weeknight dinner. Serve over rice and set out a selection of toppings so everyone can build their own haystack.
Hawaiian Haystacks
Pin
Rate
Save
Ingredients
- 2 Tbsp butter
- 3 Tbsp all-purpose flour
- 1 cup chicken broth, divided in half
- ½ cup milk
- 1 Tbsp dried minced onion
- ½ tsp garlic powder
- ¼ tsp ground black pepper
- 1 tsp kosher salt
- 1 Tbsp granulated sugar
- ½ tsp ground cinnamon
- 2 large chicken breasts
- 4 cups cooked brown rice
- ½ cup frozen peas, rinsed under warm water until thawed
- ½ cup pineapple chunks, we prefer fresh over canned
- ½ cup sliced olives
- ½ cup shredded Colby-Jack cheese
- ½ cup sweetened coconut flakes
- ½ cup chow mein noodles
- Other toppings as desired, celery, craisins, etc.
Instructions
-
In a measuring cup combine ½ cup chicken broth and ½ cup milk. In a small saucepan, melt the butter over medium heat. Whisk in the flour until it forms a paste, then slowly pour in the chicken broth/milk mixture while whisking constantly to avoid lumps. Continue cooking and whisking until the sauce comes to a boil and thickens.
-
Remove from heat and stir in the remaining ½ cup chicken broth, dried minced onion, garlic powder, black pepper, kosher salt, sugar, and ground cinnamon. Transfer the sauce to a small slow cooker, add the chicken breasts, and cook on low for 4–6 hours or until the chicken is cooked through.
-
Remove the chicken, shred it, and return it to the gravy. Taste and adjust seasonings if needed. Serve the chicken and sauce over cooked brown rice and offer toppings such as peas, fresh pineapple, sliced olives, shredded cheese, sweetened coconut flakes, chow mein noodles, and any other favorites.
Notes
Sharing this recipe with a link is both encouraged and appreciated. Copying/pasting and/or screenshots of full recipes to any social media is prohibited. Content and photographs are copyright protected.
Did you make this?
Don’t forget to leave a rating below and consider following for more recipes and updates.