Hawaiian Huli Huli Chicken Stack Recipe
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.
- 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
