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.
The Chicken and Rice
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.)
The Sauce
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.
The Toppings
Serve Hawaiian haystacks with rice and 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
Find more Instant Pot recipes here.
Hawaiian Haystacks With Homemade Sauce
Equipment
- pressure cooker
Ingredients
The Chicken and Rice
- 1 pound boneless skinless chicken breasts or thighs
- 3 cups rice
- 4 1/2 cups water
The Sauce
- 1 1/2 cups reserved chicken broth
- 1/2 cup flour
- 1 1/2 cups milk whole
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon parsley
- 1/4 teaspoon pepper
The Toppings
- bell peppers
- black olives
- cashews
- Cheddar cheese
- chow mein noodles
- coconut
- tomatoes diced, fresh
- green onions sliced
- peanuts
- pineapple
- raisins
Instructions
The Chicken and Rice
- Boil the chicken until cooked through. Or, cook in the pressure cooker for 10 minutes with a quick release. Chop or shred the chicken and set aside the broth.1 pound boneless skinless chicken
- Cook the rice in the pressure cooker for 5 minutes with a quick release.3 cups rice, 4 1/2 cups water
The Sauce
- Add the chicken broth to a saucepan. In a separate bowl, whisk the flour and milk together gradually to avoid lumps. Add the mixture to the broth and heat, stirring until thickened.1 1/2 cups reserved chicken broth, 1/2 cup flour, 1 1/2 cups milk
- Season the sauce, adding broth powder if needed for more chicken flavor.1/2 teaspoon salt, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon parsley, 1/4 teaspoon pepper
- Add the chicken to the sauce and heat through.
- Serve the sauce over rice with any toppings you'd like.bell peppers, black olives, cashews, Cheddar cheese, chow mein noodles, coconut, tomatoes, green onions, peanuts, pineapple, raisins
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. 😉
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!