Hawaiian Huli Huli Chicken Stack Recipe
This Hawaiian Huli Huli Chicken Stack is a flavorful and visually stunning dish featuring tender grilled chicken marinated in a tangy teriyaki-pineapple sauce, layered with grilled pineapple rings over fluffy white rice, and finished with a glossy sweet glaze. Perfect for a tropical-inspired meal that balances sweet, savory, and smoky flavors.
- 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
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, grated ginger, and toasted sesame oil until well combined to create a flavorful marinade.
- Marinate the Chicken: Place the chicken breasts or thighs in 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, preferably overnight, to allow the flavors to deeply infuse the meat.
- Grill the Chicken: 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 6 to 7 minutes on each side, or until thoroughly cooked and nicely charred, ensuring the internal temperature reaches 165°F (74°C).
- Grill Pineapple: Place the fresh pineapple rings on the grill. Cook for 2 to 3 minutes per side until caramelized and slightly charred, which enhances their natural sweetness and adds a smoky depth.
- Make the Glaze: In a small saucepan, bring the reserved marinade to a boil. Reduce the heat and let it simmer for 5 to 6 minutes until it thickens into a glossy, syrupy glaze that will add extra flavor and moisture to the dish.
- Assemble the Stack: Spoon a serving of cooked white rice onto each plate. Top with a grilled chicken breast or thigh, then layer a grilled pineapple ring on top. Drizzle generously with the thickened glaze and garnish with sliced green onions and sesame seeds for added color, crunch, and flavor.
Notes
- For best results, marinate the chicken overnight to maximize flavor penetration.
- You can substitute chicken thighs for breasts for juicier meat.
- If you don’t have a grill, a grill pan or broiler can be used as alternatives.
- Make sure to boil the reserved marinade thoroughly before using it as a glaze to ensure food safety.
- Serve with steamed rice and a side of vegetables for a complete meal.
Keywords: Huli Huli Chicken, Hawaiian Chicken, Grilled Chicken, Teriyaki Chicken, Pineapple Chicken, Summer Grilling, Tropical Recipes
