Start your rice first since it takes the longest. Whether you use a rice cooker, the stovetop, or even a microwave rice pouch, get it going before anything else.

Season the rice lightly with a pinch of salt while it cooks. You want fluffy, fully cooked rice — not sticky or wet — because it's the foundation that holds everything together.

In a medium saucepan over medium heat, combine the cream of chicken soup, chicken broth, and sour cream. Stir everything together and let it warm slowly, whisking occasionally.

Don't rush this over high heat — a gentle simmer prevents the sour cream from curdling and keeps the sauce silky. Once it's warm and fragrant, taste it and adjust with salt and pepper as needed.

Stir in your shredded chicken and let it heat through in the sauce for about 5 minutes.

If the sauce feels too thick, add a splash more broth. You want it pourable but not watery.

Arrange all your toppings in small bowls on the counter — pineapple, chow mein noodles, cheese, coconut, olives, green onions, tomatoes, bell peppers, and almonds.

Give each family member a plate and let them start with a scoop of rice, ladle the warm cream sauce over the top, and then pile on whatever toppings they love.

Once assembled, Hawaiian haystacks are best eaten right away while the sauce is warm and the chow mein noodles are still crunchy. That contrast of warm, creamy sauce against cold, crunchy toppings is what makes this dish so addictive.