My older brother absolutely loves Hawaiian Haystacks! Our sister introduced them to us first and we have adapted them to reflect our tastes! Plus, who doesn’t love picking exactly what they want on their own haystack? Such fun to create!
To keep with the “Hawaiian” theme, here’s the theme song to the original “Hawaii Five-O” series! I think it might just be the most iconic theme song of the 60s!
- 1/2-1 cup white rice, brown rice, or wild rice, cooked
- 1/2-1 cup chicken breast, cooked, cubed
- 1 medium onion, chopped
- 1 red pepper, chopped
- 1 large can mandarine oranges
- 1 can pineapple tidbits, juice reserved and set aside
- 1 can black olives, drained and sliced
- 1 cup raw broccoli, chopped
- 2 cups white cheddar cheese, grated
- 1 can corn, drained
- Chinese noodles or rice noodles--LaChoy®
- 3 tablespoons cornstarch
- reserved pineapple juice from can of pineapple tidbits
- 2-3 cups pineapple juice--Dole® is best
- Cook the rice. Cook the chicken. Cube chicken. Set aside.
- Put topping ingredients in small serving bowls so everyone has access to the options.
- Put cornstarch in a dry saucepan. Whisk in reserved pineapple juice from can of pineapple tidbits. Stir constantly over low to medium heat until thickened. It will bubble and "pop" in big bubbles so keep heat low enough so you do not get burned. Remove from heat. Add enough of the remaining pineapple juice to make the desired consistency.
- This can be served hot or cold.
- Serve by putting rice on each plate, the chicken. Add toppings as desired. Then ladle sauce over toppings.
- Complete the dish by topping with LaChoy® Chow Mein noodles or LaChoy® rice noodles. (I favor the rice noodles!)