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)

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Introduction

Hawaiian Huli Huli Chicken Stack is a flavorful and visually stunning dish that combines tender grilled chicken with sweet, caramelized pineapple. Layered over fluffy white rice and drizzled with a glossy teriyaki glaze, it’s a perfect tropical-inspired meal for any night of the week.

Hawaiian Huli Huli Chicken Stack Recipe - Recipe Image

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, garlic, ginger, and 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 chicken from the marinade, reserving the marinade, and grill the chicken for 6–7 minutes per side until cooked through and nicely charred.
Step 4: Add the pineapple rings to the grill and cook for 2–3 minutes per side until caramelized and slightly charred.
Step 5: In a small saucepan, bring the reserved marinade to a boil and simmer for 5–6 minutes until it thickens into a glossy glaze.
Step 6: To assemble, spoon cooked white rice onto each plate. Layer with grilled chicken, top with a grilled pineapple ring, and drizzle with the thickened glaze. Garnish with sliced green onions and sesame seeds before serving.

Tips & Variations

For extra smoky flavor, use a charcoal grill or add wood chips to your gas grill.
Substitute chicken thighs for a juicier and more flavorful option.
Add a squeeze of fresh lime juice over the finished dish to brighten the flavors.
Serve with steamed vegetables or a fresh green salad for a balanced meal.

Storage

Store leftover grilled chicken and pineapple separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through. The glaze can be reheated on the stove until slightly thickened before drizzling again.

How to Serve

The image shows a tall stack starting with a base of white fluffy rice, topped by a layer of glazed shrimp that are dark brown with a shiny, sticky sauce. Above the shrimp lies a bright yellow grilled pineapple ring with slight char marks, garnished with chopped green onions that add a fresh touch. The colors contrast nicely: the white rice, dark shrimp, and vibrant yellow pineapple create a rich and inviting look. The dish is set on a simple white plate 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 this recipe without a grill?

Yes, you can use a grill pan or broiler to cook the chicken and pineapple. Ensure the chicken is cooked through and the pineapple is nicely caramelized for best results.

Is it okay to use store-bought teriyaki sauce?

Absolutely. Low-sodium teriyaki sauce is recommended to control the saltiness, but any quality store-bought sauce will work well in this recipe.