Best Hawaiian Haystacks Recipe with Creamy Homemade Gravy

These Hawaiian Haystacks are creamy, colorful, and endlessly customizable—the build-your-own family dinner everyone gets excited about! A rich, silky homemade chicken gravy, flavorful upgrades, and my expert tips take this nostalgic comfort-food favorite to the next level, making it an easy weeknight dinner and a fun, crowd-pleasing meal for gatherings.

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up close of Hawaiian Haystacks with homemade chicken gravy over rice with lots of toppings

What Are Hawaiian Haystacks?

Despite the name, Hawaiian Haystacks aren’t from Hawaii. The dish is a beloved staple in Utah and among Latter-day Saint families across the West, where it has been a go-to for church dinners, potlucks, and youth activities for generations. Its exact origin is murky, but the buffet-style setup made it perfect for feeding a crowd.

The “Hawaiian” comes from tropical toppings like pineapple and coconut, and the “haystack” from the way everyone piles their plate high. You may also hear it called “chicken sundaes” or “snow on the mountain.” Don’t confuse it with Seventh-day Adventist haystacks, which are a Tex-Mex-style stack of chips, beans, and cheese.

I grew up eating this classic, and I’ve upgraded it with a from-scratch gravy—no canned soup required. I know pineapple, coconut, and chow mein noodles piled onto creamy chicken gravy might sound a little odd, but trust me—the mix of savory, sweet, creamy, and crunchy in every bite is SO good!

Why This Hawaiian Haystacks Recipe Works

Most Hawaiian Haystacks lean on canned cream of chicken soup, so I set out to build a from-scratch gravy that’s richer, creamier, and absolutely irresistible. This is what makes all the difference:

• A FROM-SCRATCH CREAM GRAVY replaces canned soup, so you get real, savory chicken flavor instead of salty, gluey filler.
• A DOUBLE THICKENER of roux and cornstarch makes the gravy silky and clingy, so it coats every grain of rice without tasting pasty.
• DIJON AND WORCESTERSHIRE add a savory, tangy depth you can’t quite pinpoint but would definitely miss. They keep the rich gravy from tasting flat.
• SOUR CREAM stirred in at the end adds extra creaminess and a gentle tang that balances sweet toppings like pineapple and mandarin oranges.
• ROTISSERIE CHICKEN warmed right in the gravy soaks up all that flavor and stays juicy, with zero chicken to cook.

Hawaiian Haystacks

Let’s take a closer look at some key ingredients you’ll need to make this recipe (measurements in the printable recipe card at the bottom of the post):

Low-sodium chicken broth and cornstarch: Start with low-sodium, because the bouillon adds plenty of salt.
Butter, olive oil, and flour: These form the roux, the base of the gravy. Spoon and level the flour, because packed flour makes the gravy pasty.
Milk: Whole or 2% gives the creamiest gravy.
Chicken bouillon: Granules or a paste like Better Than Bouillon both work.
Dijon mustard and Worcestershire sauce: Just 1 teaspoon each. They add depth, not a mustardy flavor.
Seasonings: Garlic powder, onion powder, salt, dried parsley, pepper, and optional celery seed.
Full-fat sour cream: Don’t swap in light sour cream. It’s more likely to curdle and makes a thinner gravy.
Rotisserie chicken: About two-thirds of a store-bought bird gives you 2½ cups shredded.
Rice: Fluffy long-grain white or jasmine rice is classic.

Substitutions

Chicken: Leftover turkey works beautifully. Canned chicken is the old-school shortcut, so drain it well and add it at the end.
Sour cream: Plain whole-milk Greek yogurt works but tastes tangier. Stir it in over very low heat so it doesn’t curdle.
Flour: For gluten-free, use a 1:1 gluten-free flour blend.
Milk: For dairy-free, use unsweetened plain oat milk and skip the sour cream. The gravy will be a bit less rich.
Rice: Brown rice, cauliflower rice, or baked potatoes all make great bases.

Top view of Hawaiian Haystacks ingredients: creamy chicken gravy, pineapple tidbits, mandarin oranges, frozen peas, chow mein noodles, cheese, sliced almonds, celery, bell peppers. shredded carrots olives, coconut, green onions

How to Make Hawaiian Haystacks Gravy

Let’s take a closer look at how to make this recipe with step-by-step photos (full recipe in the printable recipe card at the bottom of the post):

Step 1: Dissolve the cornstarch. In a liquid measuring cup or small bowl, whisk the cornstarch into the broth until no streaks remain. Set aside.
Step 2: Make the roux. In a saucepan, melt the butter with the olive oil over medium heat. Whisk in the flour and cook for 3 minutes, whisking constantly.
Step 3: Add the liquid. Remove the pan from the heat. Whisk in the broth a couple of tablespoons at a time, then the milk the same way, whisking constantly. Stir in the bouillon, Dijon, Worcestershire, and seasonings.
Step 4: Thicken. Return the pan to medium heat and bring it to a gentle boil, whisking constantly. Reduce to a simmer and stir until the gravy coats the back of a spoon.
Step 5: Finish. Reduce the heat to low. Stir in the sour cream, then the chicken, and warm through without boiling.

a collage showing how to make Hawaiian haystacks by 1: melting the butter with the olive oil, 2: whisking in the flour, 3: cooking the flour for 3 minutes while whisking, 4: whisking in the chicken broth and milk, 5: whisking in the spices, 6: simmering until thickened, 7: stirring in cheese, sour cream, and chicken

up close of a ladleful of Hawaiian Haystacks showing how creamy the gravy in

Hawaiian Haystacks Toppings

The toppings bar is half the fun. Mix and match from each category for the best combination of creamy, crunchy, fresh, and sweet:

• Classic: Shredded cheddar cheese, chopped tomatoes, sliced olives, and chopped green onions.
• Fresh crunch: Sliced celery, chopped bell peppers, chopped cucumbers, shredded carrots, and thawed frozen peas.
• Tropical and sweet: Pineapple tidbits, mandarin oranges, shredded coconut, and dried cranberries or raisins.
• Crunchy finish: Crunchy chow mein noodles and sliced almonds.
• Fresh herbs: Chopped parsley or cilantro.

Tips for the Best Hawaiian Haystack Recipe

• Prep the toppings first. Chop everything and set it out in bowls before you start the gravy, so dinner goes on the table the moment it’s done. You can also prep the toppings hours ahead of time and refrigerate.
• Many hands make light work. Toppings are the most time-consuming part, so get the family involved!
• Drain the fruit well. Juice from the pineapple and mandarin oranges waters down the gravy and makes the rice soggy. Pat them dry on paper towels.
• Add the liquid slowly. A few tablespoons at a time lets the roux absorb the liquid evenly. If you dump it all in at once, the outside of the roux swells and traps dry pockets of flour that turn into lumps.
• Don’t boil after adding the sour cream. High heat makes it separate and turn grainy. Keep it at a low, gentle warmth.

Top view of Hawaiian Haystacks surrounded by toppings showing how to assemble and serve

Hawaiian Haystack Variations

• Curry haystacks: Whisk 1 to 2 teaspoons curry powder into the gravy with the other seasonings. Its warm spice pairs perfectly with the pineapple, coconut, and raisins.
• Extra-cheesy: Stir 1 cup shredded cheddar into the gravy, a handful at a time, just before the sour cream.
• Mushroom chicken gravy: Sauté 8 ounces sliced mushrooms in the butter and oil until golden, then add the flour and continue as written.
• Veggie-packed: Stir 1 cup thawed peas and carrots into the gravy with the chicken for a built-in veggie boost.
• Additions: Crumbled bacon, crispy fried onions, toasted macadamia nuts, a drizzle of sriracha, or pickled jalapeños for a sweet-heat kick.

How to Store and Reheat Hawaiian Haystacks

• Store separately: Refrigerate the chicken gravy, rice, and toppings in separate airtight containers. The gravy keeps for up to 4 days.
• Reheat gently: Warm the gravy over low heat, whisking in a splash of milk to loosen it, since it thickens a lot when chilled.
• Freeze the gravy: Freeze it for up to 3 months and thaw overnight in the fridge. Dairy gravies can separate a little after freezing, so whisk vigorously while reheating to bring it back together.
• Meal prep: Pack rice and gravy together and keep the crunchy toppings in a separate container until you’re ready to eat.

What to Serve with Hawaiian Haystacks

Hawaiian Haystacks are a complete meal on their own, but a few simple sides round out a party spread:

Dinner rolls: Soft, fluffy rolls are perfect for swiping up extra gravy.
A simple green vegetable: Steamed green beans or roasted broccoli add color without competing with the toppings.
Fruit salad: Watermelon fruit salad, Pina Colada Ambrosia Salad, or Perfect Fruit Salad
Something sweet: An easy dessert for a crowd like rice krispie treats, strawberry pretzel salad, or mixed berry cobbler

Hawaiian Haystacks FAQs

Can I make Hawaiian Haystacks in a crockpot?

The crockpot is perfect for keeping the gravy warm for a party or potluck. Make the gravy on the stovetop, transfer it to a slow cooker, and hold it on WARM for up to 2 hours, stirring occasionally and adding a splash of milk if it thickens.

Can I use canned cream of chicken soup?

You can, but the homemade gravy tastes so much better and only takes about 15 minutes. If you have a batch of my Homemade Cream of Chicken Soup on hand, use it instead of canned for a great shortcut.

How do I cook chicken for Hawaiian Haystacks without a rotisserie chicken?

Simmer 1½ pounds of boneless, skinless chicken breasts or thighs in salted water or broth for 15 to 20 minutes, until they reach 165°F, then shred or see my shredded rotisserie chicken recipe (you won’t use all of it).

How much should I make for a crowd?

Plan on about ¾ cup cooked rice and ½ cup of chicken gravy per person. This recipe serves about 6, so double or triple it for a party, and set out plenty of toppings.

a spoonful of Hawaiian Haystacks with rice, gravy and toppings

Want more chicken dinners for a crowd?

Chicken Broccoli Rice Casserole
Chicken Wild Rice Casserole
Crockpot Mississippi Chicken
Easy Mexican Chicken Crock Pot Recipe

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Total Time: 40

Prep Time: 35

Cook Time: 10

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Ingredients

CHICKEN GRAVY

1 14.5 oz. can low sodium chicken broth
1 tablespoon cornstarch
3 tablespoons olive oil
2 tablespoons unsalted butter
1/3 cup all-purpose flour
2 cups milk
2 teaspoons chicken bouillon, powder or base like Better Than Bouillon
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
3/4 tsp EACH garlic powder, onion powder
1/2 tsp EACH salt, dried parsley
1/4 teaspoon pepper
1/8 teaspoon celery seed (optional)
1/2 cup full fat sour cream
2½ cups shredded rotisserie chicken

TOPPING IDEAS

Cooked white rice, for serving
Classics: Shredded cheddar cheese, thawed frozen peas, chopped tomatoes, sliced olives
Vegetables: Chopped celery, bell peppers, cucumbers, shredded carrots
Tropical and sweet: Pineapple tidbits, mandarin oranges, shredded coconut, and dried cranberries or raisins
Crunchy finish: Crunchy chow mein noodles (A MUST!) and sliced almonds
Herbs/Aromatics: Chopped green onions, parsley, or cilantro

Instructions

Cook the rice. Start the rice first so it’s ready when the gravy is.
Dissolve the cornstarch. In a liquid measuring cup or small bowl, whisk the cornstarch into the broth until no streaks remain. Set aside.
Make the roux. In a large saucepan or braiser, melt the butter with the olive oil over medium heat. Whisk in the flour and cook for 3 minutes, whisking constantly. It should be bubbly and smell lightly nutty but stay pale, with no browning. Reduce the heat as needed.
Add the liquid. Remove the pot from the heat. Whisk in the broth a couple of tablespoons at a time, then the milk the same way, whisking constantly. At first, it will form a thick paste. Keep going, and once it loosens into a smooth sauce, you can add the liquid a little faster. Stir in the bouillon, Dijon, Worcestershire, and spices.
Thicken. Return the pot to medium heat and bring it to a gentle boil, whisking constantly. Reduce to a simmer and stir until the gravy coats the back of a spoon. Stir in the sour cream, followed by the chicken, and warm through without boiling. Season with salt and pepper to taste.
Build your haystacks. Spoon rice onto plates, ladle on the chicken gravy, and pile on your favorite toppings. Dig in!