Hawaiian Haystacks With Homemade Sauce

Usually, Hawaiian haystacks are made with a creamy sauce based on cream of chicken soup. I have tried several sauce options over the years, and I always end up coming back to that basic idea, but from scratch.

Boil until cooked through and shred:

1 lb. chicken breasts

Instant Pot: Put the chicken breasts in the pot with 1 c. of water. Cook at high pressure for 10 minutes, then quick release.

For both methods, save the broth and set the shredded meat aside for now.

Plan for at least 6 c. of cooked rice. I use the Instant Pot with 3 c. uncooked rice, 4 1/2 c. water, high pressure for 5 minutes, and quick release. (This makes some leftover rice, which we always use.)

While the rice is cooking, make the sauce. Measure into a saucepan:

1 1/2 c. chicken broth from the chicken you just cooked

Heat to a boil. Put in a bowl and whisk together gradually:

1/2 c. flour

1 1/2 c. milk

Add the flour and milk mixture to the broth and stir until starting to thicken. Season:

salt to taste (I used 1/2 t.)

1/2 t. garlic powder

1/2 t. onion powder

a pinch of parsley

1/4 t. pepper

Add the shredded chicken into the sauce and stir to heat. Serve over the rice with your favorite toppings. We love a variety of things!

bell peppers

black olives

cashews

Cheddar cheese

chow mein noodles

diced, fresh tomatoes

green onions

flaked coconut

peanuts

pineapple

raisins

Hawaiian haystacks

A serving includes 1/6 of the sauce and 1 c. cooked rice, but no toppings.

0 thoughts on “Hawaiian Haystacks With Homemade Sauce”

  1. I had it made with coconut milk in high school and totally fell in love – even before I went dairy free I made it that way a lot! It's so yummy. Except I think coconut milk smells funny. Whatever. 😉

  2. I agree – plain coconut milk does smell funny! I love it though, especially in Thai curry. So delicious! I think curry is the #1 reason I don't miss creamy things since it is so creamy but doesn't give me a stomachache. That makes me like it even more!

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