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 vibrant and flavorful dish that brings the tropical tastes of the islands straight to your table. Marinated chicken is grilled to perfection, paired with caramelized pineapple, and served over fluffy white rice for a deliciously balanced meal.

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, 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 it, seal, 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, and grill the chicken for 6 to 7 minutes per side until cooked through and nicely charred.
Step 4: While the chicken cooks, add the pineapple rings to the grill and cook for 2 to 3 minutes per side until caramelized and slightly charred.
Step 5: Transfer the reserved marinade to a small saucepan and bring 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 each plate, top with a grilled chicken piece, then a pineapple ring. Drizzle the thickened glaze over the stack, and garnish with sliced green onions and sesame seeds before serving.

Tips & Variations

For extra smoky flavor, add a touch of smoked paprika to the marinade.
Substitute chicken thighs for a juicier, more tender result.
Serve with brown rice or quinoa for a healthier option.
Use fresh ginger and garlic for the best aroma and taste.
Leftover glaze can be stored and used as a dipping sauce.

Storage

Store any leftover chicken and pineapple stacks in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or in a skillet over medium heat to preserve moisture. Keep the glaze separate and add it fresh when serving to maintain its texture.

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 use frozen chicken for this recipe?

Yes, you can use frozen chicken breasts or thighs, but make sure to thaw them completely in the refrigerator before marinating and grilling to ensure even cooking.

What can I substitute if I don’t have a grill?

If you don’t have a grill, a grill pan or broiler works well. Cook the chicken and pineapple on the grill pan or under the broiler, turning as needed to achieve char marks and caramelization.

Hawaiian Huli Huli Chicken Stack Recipe

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★★★★★

4.5 from 57 reviews

Experience a tropical delight with this Hawaiian Huli Huli Chicken Stack recipe. Tender chicken marinated in a flavorful blend of teriyaki, pineapple juice, soy sauce, and spices is grilled to perfection, paired with caramelized pineapple rings, and served over a bed of fluffy white rice. Finished with a glossy homemade glaze and garnished with fresh green onions and toasted sesame seeds, this dish captures the vibrant flavors of Hawaii in an irresistible layered presentation.

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

Ingredients

Scale

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

Additional Ingredients

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, brown sugar, minced garlic, freshly grated ginger, and toasted sesame oil until well combined.
Marinate the Chicken: Place the boneless chicken breasts or thighs into a large zip-top bag or shallow dish, pour the prepared marinade over the chicken, seal the bag or cover the dish, and refrigerate for at least 2 hours, or preferably overnight to enhance the flavors.
Grill the Chicken: Preheat a grill or grill pan to medium-high heat. Remove the chicken from the marinade, reserving the marinade for later use, and grill the chicken for 6 to 7 minutes on each side or until the chicken is cooked through and has nice char marks.
Grill Pineapple: Place the fresh pineapple rings on the grill and cook for 2 to 3 minutes per side until caramelized and slightly charred, adding a smoky sweetness.
Make the Glaze: Transfer the reserved marinade to a small saucepan and bring it to a boil. Let it simmer and boil for 5 to 6 minutes until it thickens into a glossy, flavorful glaze. Remove from heat.
Assemble the Stack: Spoon a portion of cooked white rice onto each plate, layer with a grilled chicken piece, top with a caramelized grilled pineapple ring, then drizzle generously with the thickened glaze. Garnish with sliced green onions and sprinkle sesame seeds on top to finish.

Notes

For maximum flavor, marinate the chicken overnight.
If you don’t have a grill, a grill pan or broiler can be used as alternatives for grilling the chicken and pineapple.
Use low-sodium sauces to control the salt content in the dish.
Make sure to boil the reserved marinade thoroughly to kill any bacteria from raw chicken before using it as a glaze.
Serve immediately after assembly for the best texture and temperature.

Keywords: Huli Huli chicken, Hawaiian chicken recipe, grilled chicken, pineapple glaze, tropical chicken stack, teriyaki chicken, grilled pineapple, easy chicken dinner