Hawaiian Huli Huli Chicken Stack Recipe
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.
- 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
