Hawaiian Haystacks

Name: Hawaiian Haystacks
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: american
Ingredients: 1.5 cup basmati rice (rinsed); 500 g chicken breast (boneless, skinless); 2 tbsp butter; 2 tbsp all-purpose flour; 1.25 cup milk (whole milk, warmed slightly); 3 cup water (for cooking rice); 1 pinch salt (for chicken poaching liquid); 1 pinch black pepper; 1 pinch garlic powder; 1 pinch onion powder; 1 cup pineapple (canned tidbits or crushed, drained); 2 pcs tomato (medium, diced small); 1 pcs bell pepper (green, diced small); 2 pcs celery (stalks, diced small); 0.75 cup cheddar cheese (shredded); 1 cup chow mein noodles (crispy, canned); 0.5 cup sliced almonds; 0.5 cup coconut flakes (sweetened, shredded); 3 pcs green onion (sliced thin)

RATING

4.4/5(78)

TASTE SCORE

8/10

A fun, family-style comfort dish featuring tender shredded chicken in a creamy gravy ladled over fluffy rice, then piled high with a rainbow of crunchy toppings. Everyone builds their own perfect plate with pineapple, cheese, chow mein noodles, and more — no two haystacks are ever the same.

PREP

15m

COOK

30m

SERVES

1 CUP

946 cal

SERVINGS

METHOD · 7 STEPS

prep · ~15 min
Cook the rice.
1.Bring 3 cups water to a boil in a medium saucepan.
2.Add rinsed basmati rice, cover, reduce heat to low.
3.Simmer 15 minutes until water is absorbed and rice is tender.
4.Remove from heat and keep covered.
TIPDon't lift the lid while rice cooks — steam is doing the work.
boil · ~15 min
Poach the chicken.
1.Place chicken breasts in a medium pot and cover with 2 cups water.
2.Add a pinch of salt and bring to a gentle simmer over medium heat.
3.Cook 12-15 minutes until chicken reaches 165°F internally.
4.Transfer chicken to a plate and shred with two forks when cool enough to handle.
TIPShred while still warm — it pulls apart much easier than cold chicken.
prep · ~10 min
Prep all the toppings.
1.Dice tomatoes, bell pepper, and celery into small uniform pieces.
2.Drain pineapple well.
3.Shred cheddar cheese if not pre-shredded.
4.Slice green onions thin.
5.Arrange all toppings in separate bowls for serving.
saute · ~7 min
Make the cream gravy.
1.Melt butter in a large skillet over medium heat.
2.Whisk in flour and cook 1 minute until bubbly and golden.
3.Slowly pour in warmed milk while whisking continuously.
4.Add garlic powder, onion powder, a pinch of salt, and black pepper.
5.Cook 3-4 minutes, whisking often, until gravy thickens and coats the back of a spoon.
TIPWarm the milk first — cold milk in hot roux makes lumps. Microwave it for 45 seconds.
simmer · ~5 min
Combine chicken and gravy.
1.Add shredded chicken to the skillet with the cream gravy.
2.Stir gently to coat all the chicken.
3.Simmer on low heat 3-5 minutes until everything is hot throughout.
assemble
Build the haystacks.
1.Scoop a generous cup of rice onto each plate as the base.
2.Ladle the chicken gravy mixture over the rice.
3.Pile on toppings in any order: pineapple, tomato, bell pepper, celery, cheese, chow mein noodles, almonds, coconut, green onion.
TIPCrunchy toppings last — chow mein noodles and almonds stay crisp that way.
serve
Serve immediately while hot.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Shred the chicken while it's still warm for the easiest pull-apart texture.
2
Warm the milk before adding to the roux to prevent lumps in the gravy.
3
Drain the canned pineapple thoroughly so it doesn't watery out your haystack.
4
Don't lift the lid while the rice simmers — trapped steam is what makes it fluffy.
5
Arrange all toppings in small bowls before serving so everyone can build their own plate.
6
Add crunchy toppings like chow mein noodles and almonds just before eating to keep them crisp.

RECIPE VARIATIONS

Adapt it for your goals.

vegetarian

Vegetarian

Replace the shredded chicken with 2 cans of drained chickpeas or cubed firm tofu, and use vegetable broth for poaching. The creamy gravy and crunchy toppings still shine.

gluten free

Gluten-free

Use gluten-free all-purpose flour blend or cornstarch (mixed with cold milk) for the gravy, and swap chow mein noodles for gluten-free crunchy rice crackers or toasted quinoa.

low oil

Low-oil

Skip the butter and make a slurry with 2 tbsp cornstarch whisked into cold milk; add to a nonstick pan and cook until thickened. Reduce or omit the almonds and coconut to save more fat.

spicy hawaiian