Name: Hawaiian Huli Huli Chicken Stack Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 2 h 30 min
Cuisine: Hawaiian
Ingredients: 1.5 lbs boneless, skinless chicken breasts or thighs (organic or air-chilled preferred); ½ cup low-sodium teriyaki sauce; ⅓ cup pure pineapple juice (no sugar added); ¼ cup low-sodium or naturally brewed soy sauce; 3 tbsp dark brown sugar; 2 large garlic cloves, minced; 1 tbsp freshly grated ginger; 1 tsp toasted sesame oil; 4 fresh pineapple rings; Cooked white rice (for stacking); 2 tbsp sliced green onions (for garnish); 1 tsp sesame seeds (for garnish)

Introduction

Hawaiian Huli Huli Chicken Stack is a delicious and vibrant dish that combines juicy grilled chicken with caramelized pineapple and a sweet-savory glaze. This recipe offers a perfect balance of tropical flavors, making it an irresistible meal any time of year.

The dish shows a three-layer stack on a white plate, set on a white marbled surface. The bottom layer is a thick bed of white rice with some brown sauce drizzled lightly over it. The middle layer is a generous amount of grilled, dark brown glazed chicken pieces, coated with green herbs and a shiny sauce. The top layer features a bright yellow, grilled pineapple ring with char marks, garnished with thin green sprigs on top. The overall look is rich with glossy textures and a mix of warm colors. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1.5 lbs boneless, skinless chicken breasts or thighs (organic or air-chilled preferred)
½ cup low-sodium teriyaki sauce
⅓ cup pure pineapple juice (no sugar added)
¼ cup low-sodium or naturally brewed soy sauce
3 tbsp dark brown sugar
2 large garlic cloves, minced
1 tbsp freshly grated ginger
1 tsp toasted sesame oil
4 fresh pineapple rings
Cooked white rice (for stacking)
2 tbsp sliced green onions (for garnish)
1 tsp sesame seeds (for garnish)

Instructions

Step 1: In a medium bowl, whisk together teriyaki sauce, pineapple juice, soy sauce, dark brown sugar, minced garlic, grated ginger, and toasted sesame oil to make the marinade.
Step 2: Place the chicken in a large zip-top bag or shallow dish. Pour the marinade over the chicken, seal the bag or cover the dish, and refrigerate for at least 2 hours or overnight for maximum flavor.
Step 3: Preheat your grill or grill pan to medium-high heat. Remove the chicken from the marinade, reserving the marinade for later use. Grill the chicken for about 6 to 7 minutes per side, until fully cooked and nicely charred.
Step 4: Grill the pineapple rings on the same grill for 2 to 3 minutes per side, until they are caramelized and golden.
Step 5: Pour the reserved marinade into a small saucepan and bring it to a boil. Let it simmer for 5 to 6 minutes, until it thickens into a glossy glaze.
Step 6: To assemble, spoon cooked white rice onto a plate. Layer it with the grilled chicken, then top with a grilled pineapple ring. Drizzle the thickened glaze over the stack and garnish with sliced green onions and sesame seeds.

Tips & Variations

For extra smoky flavor, add a few drops of liquid smoke to the marinade before grilling.
Use boneless, skinless chicken thighs for juicier, more flavorful meat.
Serve with steamed vegetables or a fresh green salad for a complete meal.
Substitute jasmine or brown rice if preferred for a different texture or added fiber.

Storage

Store any leftover grilled chicken, pineapple, and rice in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on a stovetop skillet to avoid drying out the chicken. Reheat the glaze separately and drizzle fresh before serving.

How to Serve

A white plate holds a neat mound of fluffy, white rice as the base layer with a slight sheen from sauce dripping down its sides. On top of the rice are thick, glossy pieces of grilled shrimp glazed with a dark, sticky sauce and sprinkled with white sesame seeds; the shrimp have slightly charred edges adding texture and a rich color contrast. At the very top is a bright yellow grilled pineapple ring, caramelized with visible brown grill marks, garnished with small green chopped scallions. The plate is surrounded by fresh green dill sprigs scattered on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the marinade and glaze ahead of time?

Yes, you can prepare the marinade in advance and refrigerate it for up to 24 hours. The glaze should be made fresh with the reserved marinade after grilling to ensure it thickens properly and is safe to eat.

What if I don’t have a grill or grill pan?

You can cook the chicken and pineapple under a broiler or in a hot skillet. For the chicken, cook until it reaches an internal temperature of 165°F (74°C), and caramelize the pineapple by cooking until golden brown on each side.

Hawaiian Huli Huli Chicken Stack Recipe

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★★★★★

4.7 from 84 reviews

This Hawaiian Huli Huli Chicken Stack features tender, marinated grilled chicken layered with caramelized pineapple and fluffy white rice, drizzled with a rich, glossy huli huli glaze. The sweet and savory flavors combine traditional island-inspired ingredients like teriyaki sauce, pineapple juice, and freshly grated ginger, making it a vibrant and satisfying dish perfect for summer grilling or a flavorful dinner.

Author: Marco
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 2 hours 30 minutes (including marinating)
Yield: 4 servings 1x
Category: Main Course
Method: Grilling
Cuisine: Hawaiian

Ingredients

Scale

For the Chicken and Marinade

1.5 lbs boneless, skinless chicken breasts or thighs (organic or air-chilled preferred)
½ cup low-sodium teriyaki sauce
⅓ cup pure pineapple juice (no sugar added)
¼ cup low-sodium or naturally brewed soy sauce
3 tbsp dark brown sugar
2 large garlic cloves, minced
1 tbsp freshly grated ginger
1 tsp toasted sesame oil

For the Side and Garnish

4 fresh pineapple rings
Cooked white rice (for stacking)
2 tbsp sliced green onions (for garnish)
1 tsp sesame seeds (for garnish)

Instructions

Make the Marinade: In a medium bowl, whisk together teriyaki sauce, pineapple juice, soy sauce, dark brown sugar, minced garlic, freshly grated ginger, and toasted sesame oil until the sugar is dissolved and the mixture is well combined.
Marinate the Chicken: Place the chicken breasts or thighs in a large zip-top bag or a shallow dish. Pour the prepared marinade over the chicken, seal the bag or cover the dish, and refrigerate for at least 2 hours to allow the flavors to penetrate the meat. For the best flavor, marinate overnight.
Grill the Chicken: Preheat your grill or grill pan to medium-high heat. Remove the chicken from the marinade, reserving the marinade for later. Grill the chicken for 6 to 7 minutes on each side until the meat is cooked through and develops a nice charred exterior.
Grill Pineapple: Place fresh pineapple rings on the grill alongside the chicken. Cook the pineapple for 2 to 3 minutes per side until caramelized and grill marks appear, enhancing their sweetness and flavor.
Make the Glaze: While the chicken and pineapple are grilling, pour the reserved marinade into a small saucepan. Bring it to a boil and cook for 5 to 6 minutes, stirring occasionally, until it thickens into a glossy sauce that can be drizzled over the stack.
Assemble the Stack: On each serving plate, spoon a portion of cooked white rice. Layer the grilled chicken over the rice, then top with a caramelized pineapple ring. Drizzle the thickened glaze over the stack for added flavor. Garnish with sliced green onions and sesame seeds before serving to add freshness and a slight crunch.

Notes

For deeper flavor, marinate the chicken overnight instead of the minimum 2 hours.
You can substitute chicken thighs for breasts for a juicier result.
Use low-sodium sauces to control saltiness in the dish.
Make sure to boil the reserved marinade thoroughly since it has been in contact with raw chicken.
Serve with steamed vegetables or a fresh green salad for a complete meal.

Keywords: Huli Huli Chicken, Hawaiian chicken, grilled chicken recipe, pineapple chicken, teriyaki chicken, summer grilling, Hawaiian cuisine