Hawaiian Haystacks are kind of a random assortment of ingredients but they can be fun to change things up for dinner every once in a while.
The first time I tried them, I was completely baffled. I mean, seriously, pineapple and cheese? Somehow it just works though.
I had just moved to Utah and had never even heard of Hawaiian Haystacks before that. I’m still not entirely sure that Hawaiian Haystacks aren’t isolated to Utah because they are right up there with green jello as far as Utah classics go.
Either way, they are fairly quick to throw together and great for kids because everyone can top their haystack with whatever ingredients they like.
- 4 Chicken Breasts
- 2 Cups of Rice, cooked
- 1 Cans Cream of Chicken Soup
- 1 Can of Chicken Broth
- 1 packet of ranch seasoning mix
You can top Hawaiian Haystacks with nearly anything so pick and choose from the ingredients you like in this list or add any of your own.
- Pineapple pieces
- bell peppers, diced
- slivered almonds
- cheddar cheese
- green onions
- celery, diced
- tomatoes, diced
- water chestnuts
- mandarin oranges
- chow mein noodles
Hawaiian Haystacks require very little advanced prep. In fact, this is a great dish if you have a child who is learning how to cook.
Put the chicken in a crock pot. Mix together the chicken broth, cream of chicken, and ranch seasoning and pour over chicken. Cook it on low for 6 hours or until you can break the chicken apart with a fork. Remove the chicken from the casserole dish and shred it. Put shredded chicken back in the crockpot and mix together with the sauce.
The toppings can be diced ahead of time and laid out buffet style so everyone can serve themselves. To assemble, scoop the rice onto a plate and top with the chicken mixture. Add whatever toppings you’d prefer and serve immediately.
Pin for later