Hawaiian Haystacks

My husband, Jake made his momma and I Hawaiian Haystacks for Lunch on Mother’s Day. These Hawaiian Haystacks were so Picture-Perfect and Delicious that I had to share the recipe with you….Also, by blogging this recipe I now have it on hand for when I decide to have Jake make it for me again. Which will probably sooner than later.

Are you a fan of Hawaiian Haystacks? I certainly am. This may just be my favorite meal Ever! Seriously! I love Hawaiian Haystacks so much, but the way Jake made these ones are even better than your average Hawaiian Haystacks.

For our Mother’s day Lunch, I just set out all of the Hawaiian Haystack toppings in some little white bowls. I placed all of the bowls on top of a couple of wood cutting boards that were placed at the center of the table. This worked out great and also made our table setting look bright and colorful. I feel like Hawaiian Haystacks are an excellent idea for parties or when serving a large group of people because it allows everyone to choose their favorite toppings and is fairly simple to prepare.

Ingredience:

Serves 6-8 (adjust meat and rice to accommodate the amount of people you will be serving. Plan around 1 cup of cooked Rice and 1 chicken breast per person)

• 4-6 Large Chicken Breast (Cut into cubes)
• 1 bottle of Teriyaki Marinade
• 2 Cans of Cream of Chicken Soup
• 6 cups Cooked Rice
• Toppings
• Shredded Cheddar Cheese
• Crispy Chow Mein Noodles
• Shredded Carrots
• Sliced Black Olives (Canned/Drained)
• Pineapple Tidbits (Canned/Drained)
• Shredded Coconut
• Chopped Green Onions
• Diced Tomatoes
• Sliced Mushrooms (Canned/Drained)
• Fresh peas (which I forgot to get out)
• Cashew halves
• Raisons
• Salt
• Pepper

Instructions:

• Cut 4-6 Large Chicken Breast into bite size cubes and place in large bowl or in a plastic bag, pour in Teriyaki Marinate. Place in fridge and leave to Marinate Overnight.
• 30 minutes prior to eating, Preheat oven to 420 degrees.
• Pour two cans of Cream of Chicken soup into a glass baking pan.
• Add Marinated Chicken over the Cream of Chicken Soup.
• Place Chicken in oven and cook for 25-30 Minutes turning chicken half way through.
• While the chicken is in the oven baking, cook up rice using whichever method you prefer.
• ( I use THIS Rice cooker when I make rice and my rice always turns out Perfect. My rice cooker takes an hour to cook and so I have to plan accordantly. Also, I have the 6 cup rice cooker, But truthfully it’s really more like 4 cups. I wish I had bought the bigger rice cooker option and one day I still might upgrade. )
• Once the rice is cooked and the Chicken is out of the oven, it’s time to eat!
• Place rice on plate, cover with the chicken, sauce, and add on all the toppings you wish!

This Chicken turned out SOOOO Good. It’s super tender and can be cut up easily with a fork. When plating this chicken over rice, we liked to use tongs to grab the meat and then a large spoon to gather up the sauce.

At first when My husband said that he was going to marinate the chicken in Teriyaki sauce I thought that sounded like a strange combination with the cream of chicken soup, but turns out I was wrong. The Sauce turned out sweet, savory, creamy and delicious!

If you love Hawaiian Haystacks then YOU MUST try out this Recipe. It’s Amazing!

Let me know if you make this recipe and what you thought of it. Also let me know if there are any other toppings you added to yours. You can leave me a comment below or come chat with me on Facebook or Instagram.

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Thanks for stopping by today,

Emily