There’s something uniquely nostalgic about building your own Hawaiian Chinese haystacks — a casual dinner that doubles as a DIY buffet. With a creamy coconut sauce poured over a vibrant stack of rice, tender chicken, and crunchy toppings, this dish has been a staple in homes across Hawaii and the mainland for decades. It pulls from various cultural roots — Chinese-style chow mein noodles, tropical pineapple, and a creamy gravy reminiscent of southern comfort food. It’s the perfect recipe to serve for family gatherings, weeknight dinners, or potlucks when everyone wants something a little different on their plate. Think of it like the fun cousin of the amish haystack dinner or a tropical twist on slow cooker Hawaiian haystacks — familiar, flexible, and full of flavor.
Hawaiian Chinese Haystacks with Coconut Sauce
Prep Time 25 minutes mins
Cook Time 20 minutes mins
Total Time 45 minutes mins
Course Main Course
Cuisine American, Chinese, Hawaiian
Medium saucepan For making the coconut sauce. A nonstick version will make clean-up easier.
Rice cooker or large pot To cook the jasmine rice to perfection. If you don’t have a rice cooker, a regular pot with a tight-fitting lid will work.
Mixing bowls For prepping and serving the toppings individually.
Cutting board and knife To chop all your fresh toppings.
Serving spoons and ladles For each topping and for the sauce.
Optional slow cooker If you want to keep the sauce warm for a buffet-style meal.
For the Coconut Sauce
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 2 cups chicken broth low sodium
- 1 cup full-fat coconut milk
- 1 cup whole milk
- 1 teaspoon salt
- 1/2 teaspoon ground white pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1 teaspoon soy sauce
For the Haystack Base
- 2 cups white jasmine rice uncooked
- 2 tablespoons coconut oil for extra aroma
For the Chicken
- 3 cups cooked shredded chicken rotisserie or poached chicken breast or thigh
Optional: toss chicken with 1 tablespoon soy sauce and a pinch of five-spice powder for added flavor
Toppings (customizable)
- 1 can pineapple tidbits drained
- 1 cup diced fresh tomatoes
- 1 cup shredded cheddar cheese
- 1 cup chow mein noodles for crunch
- 1/2 cup sliced green onions
- 1 cup shredded lettuce
- 1/2 cup chopped black olives
- 1/4 cup sliced almonds or chopped cashews for crunch and saltiness
- 1/2 cup sweetened shredded coconut optional, for added tropical flair
Optional: Sriracha or sweet chili sauce for drizzle
Cook the Rice
Rinse your jasmine rice under cold water until the water runs clear. Cook it in a rice cooker or in a pot with 4 cups of water and the coconut oil. Let simmer on low once boiling, covered, for about 15–18 minutes. Let it rest off heat for 5 minutes before fluffing.
Make the Coconut Sauce
In a medium saucepan, melt butter over medium heat. Whisk in flour to make a roux and cook for about 1 minute until slightly golden. Slowly whisk in the chicken broth, coconut milk, and whole milk. Stir constantly to avoid lumps.
Add salt, pepper, garlic powder, onion powder, and soy sauce. Let simmer gently for 8–10 minutes, stirring occasionally until thickened. The result should be creamy but pourable. If too thick, add a splash more broth.
Prepare the Chicken
Use shredded rotisserie chicken or poach boneless, skinless chicken breasts or thighs in salted water until fully cooked. Shred and toss with a dash of soy sauce and a pinch of Chinese five-spice for added flavor. Keep warm.
Prep the Toppings
While the sauce simmers, set out all toppings in small bowls: diced tomatoes, pineapple tidbits, shredded cheese, lettuce, olives, green onions, nuts, and shredded coconut. You can toast the coconut lightly for added aroma.
Assemble the Haystacks
Start with a scoop of fluffy rice on a plate or bowl. Top with shredded chicken, followed by a generous drizzle of coconut sauce. Now comes the fun part: pile on toppings however you like — sweet, salty, crunchy, spicy — there’s no wrong way to stack a haystack.
Pairings
A dish this vibrant deserves some thoughtful pairings. Here are some delicious ideas:
- Drink: A chilled glass of pineapple iced tea or ginger beer will complement the tropical notes. For adults, try a coconut mojito or a mai tai.
- Side Dish: A crisp Asian slaw with sesame dressing adds crunch and freshness. You could also serve simple spring rolls or dumplings for a fuller spread.
- Dessert: To stay on theme, try no-bake haystack cookies — yes, like the classic butterscotch haystacks chow mein combo. For something lighter, go for a coconut sorbet or mango sticky rice.
- Leftover idea: Use leftover toppings and sauce over noodles for a noodle haystack stir-fry — think of it as a crossover between bunny chow recipe and Hawaiian haystacks sauce.
FAQs
1. What type of chicken is best for Hawaiian haystacks?
Boneless, skinless chicken breasts or thighs both work well. Thighs offer more flavor and stay juicier, especially if you're cooking the chicken from scratch. Rotisserie chicken is a great shortcut.
2. Can I make this sauce ahead of time?
Yes! The coconut sauce keeps well in the fridge for up to 4 days. Reheat gently on the stovetop or in a slow cooker. Add a splash of broth or milk to loosen it if needed.
3. Is there a vegetarian version of this recipe?
Absolutely. Swap the chicken for sautéed tofu or roasted vegetables. Chickpeas or edamame also make great protein-packed additions. Use vegetable broth in the sauce instead of chicken broth.
4. What’s the difference between this and the amish haystack dinner?
While both are build-your-own meals, Amish haystacks usually use a seasoned ground beef and tomato base with cheese sauce and tortilla chips, leaning toward Tex-Mex. Hawaiian haystacks have a tropical and Asian fusion vibe with coconut sauce, rice, and fresh toppings.
5. Can I use canned coconut milk or boxed?
Use canned full-fat coconut milk for the creamiest sauce. Boxed or lite coconut milk can be too thin and may not yield the same rich result.
