Hawaiian Haystacks (Utah)

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Author: yumenjoy
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Overall Rating: 4.8 / 5.0
Hawaiian Haystacks (Utah)
⏱️ cook time 30 minutes
🍽️ servings 4
⚡ Difficulty easy

intro

Creamy, customizable Utah comfort food: fluffy rice piled with savory chicken gravy, plus a rainbow of sweet, crunchy build-your-own toppings to suit every taste.

Ingredients

Long-grain white rice (uncooked) 360g (2 cups)
Boneless, skinless chicken breast 450g, cut into 1cm cubes
Unsalted butter 28g (2 tablespoons)
All-purpose flour 16g (2 tablespoons)
Low-sodium chicken broth 240ml (1 cup)
Condensed cream of chicken soup 596g (2 standard 10.5oz cans)
Garlic powder 3g (1 teaspoon)
Ground black pepper 1g (1/2 teaspoon)
Shredded sharp cheddar cheese 113g (1 cup)
Canned pineapple chunks (drained) 165g (1 cup)
Crispy chow mein noodles 60g (1 cup)
Diced celery 50g (1/2 cup)
Sliced green onions 30g (1/2 cup)
Diced red bell pepper 75g (1/2 cup)
Sweetened flaked coconut 45g (1/2 cup)

Steps

1

Cook fluffy rice base

Rinse 360g (2 cups) uncooked long-grain white rice under cold running water until runoff is completely clear. Combine rinsed rice with 960ml (4 cups) cold water in a medium lidded pot, bring to a rolling boil over medium-high heat, then immediately reduce heat to the lowest setting, cover tightly, and simmer for 18 minutes without lifting the lid. Remove from heat and let rest, covered, for 5 full minutes, then fluff gently with a fork to separate grains. Heat settings: medium-high to boil, low to simmer; total step time: 23 minutes.

Step 1
step1：Cook fluffy rice base
2

Sauté cubed chicken

While the rice cooks, heat 14g (1 tablespoon) unsalted butter in a large deep nonstick skillet over medium heat (175°C/350°F). Add 450g 1cm-cubed boneless, skinless chicken breast, season with 0.5g (1/4 teaspoon) ground black pepper, and cook for 6-7 minutes, stirring occasionally with a wooden spoon, until chicken reaches an internal temperature of 74°C/165°F with no pink remaining. Transfer cooked chicken to a clean plate and set aside.

Step 2
step2：Sauté cubed chicken
3

Make creamy chicken gravy

Use the same skillet (with leftover chicken drippings) to make the gravy: melt the remaining 14g (1 tablespoon) unsalted butter over medium heat. Whisk in 16g (2 tablespoons) all-purpose flour and 3g (1 teaspoon) garlic powder, stirring constantly for 1 minute to form a smooth, pale golden roux. Slowly whisk in 240ml (1 cup) low-sodium chicken broth to avoid lumps, then stir in 596g (2 standard 10.5oz cans) condensed cream of chicken soup and the remaining 0.5g (1/4 teaspoon) black pepper. Bring the mixture to a gentle simmer, return the cooked chicken to the skillet, stir to fully coat, and simmer for 4 minutes until gravy is thick enough to coat the back of a spoon. Heat setting: medium; total step time: 7 minutes.

Step 3
step3：Make creamy chicken gravy
4

Set up topping bar

While the gravy simmers, arrange all measured toppings in individual small serving bowls for easy self-service: 113g (1 cup) shredded sharp cheddar cheese, 165g (1 cup) drained canned pineapple chunks, 60g (1 cup) crispy chow mein noodles, 50g (1/2 cup) diced celery, 30g (1/2 cup) sliced green onions, 75g (1/2 cup) diced red bell pepper, and 45g (1/2 cup) sweetened flaked coconut. Line bowls in a row on a counter or dining table with a small serving spoon in each.

Step 4
step4：Set up topping bar
5

Assemble haystack servings

To build each serving, scoop 180g (1.5 cups) of cooked fluffy rice into a shallow wide dinner bowl as the sturdy base. Ladle 180ml (3/4 cup) of hot creamy chicken gravy directly over the rice, then top with your choice of prepared toppings, piling ingredients high in a loose stack to create the signature 'haystack' shape the dish is named for.

Step 5
step5：Assemble haystack servings

Tips

1.For the fluffiest rice, do not lift the pot lid while rice simmers: trapped steam is critical for even cooking, and lifting the lid releases heat that leads to gummy or undercooked grains.
2.Prevent lumpy gravy by whisking constantly as you slowly stream in chicken broth; adding liquid too quickly causes clumps of roux that are hard to smooth out.
3.Customize your topping spread to match preferences: popular local Utah additions include mandarin orange segments, sliced almonds, diced Roma tomatoes, soy sauce, or crispy bacon bits.

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Hawaiian Haystacks (Utah):Frequently Asked Questions

1.Why are Hawaiian Haystacks considered a Utah staple if they don’t come from Hawaii? ▾
The name nods to the tropical-inspired toppings like pineapple and coconut, paired with the tall “haystack” pile of ingredients over rice. The dish blew up across Utah in the 1960s as a go-to for church potlucks, family reunions, and neighborhood gatherings, and it’s remained a beloved, nostalgic comfort food across the state ever since.
2.What sets Utah-style Hawaiian Haystacks apart from other versions of the dish? ▾
The Utah iteration relies on a mild, creamy from-scratch chicken gravy base instead of the curry-spiced or soy-heavy gravies found in other regional takes. It’s also built around a self-serve topping bar, designed to feed large groups easily with options to suit every taste and dietary preference at community events.
3.Can I use a different type of rice instead of long-grain white rice? ▾
You absolutely can, though long-grain white rice delivers the classic fluffy, non-sticky base that holds up perfectly to creamy gravy and crunchy toppings. For swaps, use jasmine rice for a softer, fragrant pick, or brown rice for extra fiber—just note brown rice needs a longer cook time and extra liquid to turn out tender.
4.How do I keep the chicken gravy from turning out lumpy? ▾
Start by cooking your butter and flour roux for 2 full minutes over medium heat, whisking constantly, before slowly streaming in gently warmed chicken broth a small splash at a time. Whisk nonstop as you add liquid, and if lumps still form, pour the finished gravy through a fine-mesh sieve to get a perfectly smooth texture.
5.Do I have to use chicken breast, or can I swap in other chicken cuts? ▾
Boneless, skinless chicken breast is the classic mild, tender pick for this recipe, but you can easily swap in boneless, skinless chicken thighs for richer, juicier results. Just dice thighs to the same ½-inch size as breast meat, and cook a few minutes longer to ensure they reach a safe 165°F internal temperature before mixing into gravy.
6.What are the traditional must-have toppings for Utah-style Hawaiian Haystacks? ▾
The classic topping spread always includes cubed canned pineapple, shredded mild cheddar cheese, crispy chow mein noodles, sliced green onions, flaked sweetened coconut, and diced crisp celery. Most spreads also add maraschino cherries, slivered almonds, frozen peas, diced tomatoes, and soy sauce on the side for drizzling.
7.Can I make the chicken gravy ahead of time for a party or potluck? ▾
You can make the gravy 2 to 3 days ahead and store it in an airtight container in the fridge. When you’re ready to serve, reheat it slowly on the stovetop over low heat, stirring often, and add a splash of extra chicken broth if it thickened too much in the fridge to get it back to a smooth, pourable consistency.
8.How do I keep rice warm without making it mushy for a large group? ▾
For large gatherings, cook rice right before guests arrive, then transfer it to a slow cooker set to the “warm” setting, fluffing it every 30 minutes with a fork to prevent clumping. You can also keep it in a covered insulated serving dish for up to 2 hours, which holds heat without turning the bottom layer of rice mushy.
9.Is there an easy way to make this recipe gluten-free? ▾
Absolutely! Swap the all-purpose flour in the gravy for a 1:1 gluten-free all-purpose flour blend that includes xanthan gum for proper thickening, and double check that your chicken broth is labeled gluten-free. Skip regular chow mein noodles, or swap them for gluten-free crispy rice cereal for that same classic crunch.
10.Why does the recipe call for low-sodium chicken broth instead of regular? ▾
Low-sodium broth gives you full control over the final seasoning of your gravy, so it doesn’t end up overly salty once you add salty toppings like cheese, chow mein noodles, or soy sauce. If you only have regular broth on hand, skip adding extra salt to the roux, and taste as you go to adjust seasoning before serving.
11.Can I make Hawaiian Haystacks in a slow cooker to cut down on prep time? ▾
You can simplify prep by cooking diced chicken in broth in your slow cooker on low for 3 to 4 hours, then dice or shred the cooked chicken. Make a quick roux on the stovetop to stir into the slow cooker liquid to thicken it into gravy, then keep the mixture on warm for easy self-serve during your event.
12.What’s the best way to store and reheat leftover Hawaiian Haystacks? ▾
Store leftover gravy, rice, and toppings in separate airtight containers in the fridge for up to 4 days. When reheating, warm rice and gravy separately in the microwave or on the stovetop, then add fresh toppings—crunchy picks like chow mein noodles will get soggy if stored mixed in with wet gravy and rice.
13.Can I add extra seasonings to the mild chicken gravy for more flavor? ▾
The classic Utah version is intentionally mild to pair with bold, varied toppings, but you can add a pinch of garlic powder, onion powder, black pepper, or a tiny splash of soy sauce to the gravy for extra depth. Just go light on seasonings so the gravy doesn’t overpower the fun, varied toppings on your stack.
14.Is this recipe a good pick for kids and picky eaters? ▾
It’s one of the most kid-friendly potluck dishes out there! The build-your-own format lets picky eaters pick only the toppings they like, the mild creamy gravy is approachable for sensitive palates, and you can set aside plain chicken and rice for kids who prefer simple, non-mixed textures and flavors.
15.Why do some home recipes use canned cream of chicken soup for the gravy? ▾
Many quick, nostalgic Utah home and potluck versions use canned cream of chicken soup as a shortcut to skip making a butter-and-flour roux from scratch! For that classic throwback flavor, swap the butter, flour, and half the broth for 2 cans of condensed cream of chicken soup, heated through with diced cooked chicken for an extra-creamy result.
16.How much rice and gravy should I make per person for a gathering? ▾
Plan for ½ cup of uncooked long-grain rice per person, which cooks up to about 1.5 cups of fluffy rice per serving, plus ¾ cup of chicken gravy per guest. This leaves plenty of room for people to pile on their favorite toppings, and accounts for second helpings, which are basically mandatory for this cozy comfort food.

Comments (12)

2 days ago

OMG I grew up eating these at every single ward potluck in Utah and I’ve been chasing that exact flavor for years! This recipe is spot on, even my super picky 7 year old asked for seconds. Took me exactly 28 minutes from start to finish, perfect for busy weeknights when I don’t feel like slaving over the stove. 10/10 will be adding this to our regular dinner rotation!

3 days ago

Tried this for our neighborhood block party last weekend and it was a total hit! I was a little skeptical because I’d only had the super gloopy canned soup version before, but the homemade creamy chicken base here is *chef’s kiss*. Only question: can I make the chicken gravy part a day ahead for meal prep?

2 days ago

So glad it was a block party hit! You absolutely can make the creamy chicken base 1-2 days ahead, just store it in an airtight container in the fridge and reheat gently on the stovetop over low heat, stirring occasionally, before serving. It might thicken up a bit in the fridge so you can stir in a splash of chicken broth if needed!

1 week ago

Super easy recipe for someone who’s still learning to cook! I didn’t have chow mein noodles on hand so I used crispy rice cereal as a crunch topping and it worked surprisingly well. Whole dorm floor devoured it when I made it for our floor dinner lol.

5 days ago

Oh the crispy rice cereal hack is genius! I’ve used crushed potato chips before when I was out of noodles and that slaps too, will have to try the rice cereal next time I make these!

1 week ago

Game changer for Sunday meal prep! I portioned out the creamy chicken over rice and stored all the toppings in separate little containers, and lunches held up perfectly all week. I skipped the almonds because my partner has a nut allergy and swapped in extra coconut and pineapple, and it tasted SO good. So easy to customize for different dietary needs!

5 days ago

Wait, is it normal for the creamy sauce to be really thin? Mine turned out super runny when I made it last night, it soaked right into the rice and didn’t stay creamy at all. Flavor was good but the texture was off, did I do something wrong?

3 days ago

I had that happen my first time too! I realized I added too much chicken broth when I was thinning it out. Just let it simmer a couple extra minutes to thicken up, or mix a tiny bit of cornstarch with cold water and stir it in, works like a charm!

2 days ago

Great tip from HomeCookDeb! The sauce will also thicken a bit as it sits off the heat for 3-5 minutes before serving. If it’s still too thin, the cornstarch slurry trick works perfectly to get it to that perfect creamy consistency without altering the flavor.

yesterday

My kids loved it!!! I set up a little toppings bar with all the fixings—pineapple, mandarin oranges, shredded cheese, green onions, chow mein noodles, the works—and they thought it was so fun to build their own haystacks. Even my husband who turns his nose up at anything with fruit in savory food went back for a second helping. Win for family dinner night!

2 hours ago

The build-your-own toppings bar is such a fun call for families! It’s such a great way to get kids excited about dinner because they get to pick exactly what goes on their plate, and it works perfectly for picky eaters who only want certain toppings. So glad your whole family loved it!

2 weeks ago

Made this after a long day of hiking last weekend and it hit so hard. Warm, creamy, crunchy, a little sweet from the pineapple—exactly the comfort food I was craving. I added some extra cooked bacon bits on top because I put bacon on everything, no regrets. Will definitely be making this on future camping trips too, it’s so quick to throw together.

30 minutes ago

Wait, I grew up in Utah my whole life and I always thought Hawaiian haystacks used cream of chicken soup straight from the can! I made a test batch of this from-scratch version last night and it was so good, but has anyone brought this to a church potluck yet? I don’t want to show up with something that doesn’t taste like the version everyone expects lol.

5 minutes ago

I made this for our Relief Society dinner last month and everyone was asking for the recipe! It tastes like the classic version we all grew up with but just… better, no weird canned aftertaste. No one complained, I promise!

just now

This recipe is actually based on the classic Utah potluck version, just with a few small swaps to ditch the canned soup for a fresher, creamier base. It’s familiar enough that people who grew up on the original will recognize the flavor, just a little elevated! It’s always a potluck crowd-pleaser in our tests.

2 days ago

So happy this recipe is super easy to make gluten free! I used gluten free chicken broth and GF crispy fried onions instead of chow mein noodles, and it turned out perfect. I’ve been missing Hawaiian haystacks since going GF because most versions use wheat-based soup thickeners, so this is such a win.

yesterday

Thanks for the GF tip! My son has celiac so I’m always looking for easy weeknight meals I don’t have to adapt a ton, I’ll be grabbing GF broth and fried onions to make this next week!

5 days ago

30 minute cook time is no joke, I threw this together after work last night when I realized I had nothing planned for dinner. Used a rotisserie chicken from the grocery store to make it even faster, tossed in some frozen mixed veggies, and it was done before my roommate even finished his first round of video games. No fancy ingredients, no complicated steps, exactly what I need in a weeknight recipe.

2 hours ago

I’d never even heard of Utah style Hawaiian haystacks before I saw this recipe, but the combo of creamy chicken, sweet pineapple, and crunchy toppings sounded too good to pass up. Tried it last night and wow, why is this not a thing everywhere? It’s like a cozy, customizable chicken and rice bowl with the best flavor combo. I added a little sriracha on mine for a kick, chef’s kiss.

30 minutes ago

Yay, so glad you gave it a try even if you’d never had it before! The little sriracha kick is such a good add, I’ve been known to drizzle a little on mine too for some extra heat. It’s such a beloved regional dish out west, it’s always fun to see people from other parts of the country fall in love with it too!

1 week ago

I’ve been making Hawaiian haystacks for my grandkids for over 40 years, and I have to say this recipe is even better than my old canned soup version! I added a handful of shredded coconut to the creamy sauce like my mom used to, and it added the perfect subtle sweet note. My grandkids didn’t even notice it wasn’t my usual recipe, they just ate it right up.

5 days ago

Adding coconut to the sauce? That’s such a good idea! I love coconut but I usually only put it on as a topping, I’m going to try stirring a little into the sauce next time I make these, that sounds amazing.

3 days ago

What a sweet compliment, thank you so much GrandmaPat! Stirring a little shredded coconut into the sauce is such a lovely traditional touch, I’m going to have to try that next time I make a batch for my own family. So happy it got the grandkid seal of approval!