Hawaiian Huli Huli Chicken Stack

This Hawaiian Huli Huli Chicken Stack brings the spirit of the islands right to your dinner table. Lush grilled chicken is bathed in a sweet and tangy marinade, then layered with caramelized pineapple and fluffy rice. It is a showstopper for guests and simple enough to pull together on a weeknight.

Every time I make this it disappears fast. My family loves building their own stacks and the sweet fruity glaze always brings big smiles especially after a long day.

Ingredients

• Boneless skinless chicken breasts or thighs: Using organic or air-chilled ensures juiciness and better flavor
• Teriyaki sauce: Look for a low-sodium version and check the label for real ginger or garlic
• Pure pineapple juice: No sugar added makes the marinade natural and lets the fruitiness shine
• Low-sodium or naturally brewed soy sauce: Delivers deep umami taste without excess salt
• Dark brown sugar: Gives the signature caramelized sweetness and glossy finish
• Fresh garlic cloves: Freshly minced garlic gives unrivaled punch and aroma
• Freshly grated ginger: A little goes a long way for signature zing and warmth
• Toasted sesame oil: Adds nutty aroma toast your own for bigger flavor if you can
• Fresh pineapple rings: Choose ripe fragrant pineapples with a little give for juicy caramelization
• Cooked white rice: Jasmine or sushi rice works beautifully as a base
• Sliced green onions: Adds fresh bite and color always pick crisp and bright green stalks
• Sesame seeds: For crunch and a toasty finish white or black are both great choices

Step-by-Step Instructions

Make the Marinade:

Whisk together the teriyaki sauce pineapple juice soy sauce brown sugar minced garlic freshly grated ginger and sesame oil in a medium bowl until fully combined and glossy

Marinate the Chicken:

Place chicken in a large zip-top bag or shallow dish Pour the marinade over the chicken making sure each piece is coated Seal and refrigerate for at least two hours even better if you can leave it overnight for deeper flavor

Grill the Chicken:

Preheat your outdoor grill or stovetop grill pan to medium-high Brush with a touch of oil to prevent sticking Remove chicken from the marinade reserving the liquid for later Grill each piece about six to seven minutes per side until nicely charred and juices run clear

Grill Pineapple:

Place fresh pineapple rings on the hot grill Cook two to three minutes per side until the sugars caramelize and deep golden grill marks appear

Make the Glaze:

Pour the reserved marinade into a small saucepan Bring it to a boil over medium heat then lower and simmer for five to six minutes stirring occasionally until it thickens into a shiny glaze

Assemble the Stack:

Spoon cooked white rice onto each plate Layer grilled chicken on top followed by a slice of grilled pineapple Spoon over the hot glaze and finish with green onions and sesame seeds for garnish

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There is something truly magic about how the sweet pineapple caramelizes on the grill. My kids can never resist sneaking extra bites straight off the skewers before we even stack the plates. I always pick the juiciest local pineapple I can find for unbeatable freshness.

Storage Tips

Keep leftover chicken and pineapple in separate airtight containers in the fridge for up to three days. The rice should be stored on its own as well to keep everything tasting fresh. Reheat components gently and build your stacks right before serving for the best texture.

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Ingredient Substitutions

You can swap chicken thighs for breasts for extra juicy results or try turkey cutlets for a twist. If you cannot find pure pineapple juice squeeze your own from fresh pineapple. Tamari can be used in place of soy sauce to make this gluten free. For the rice brown rice or even quinoa can work if you are aiming for extra fiber.

Serving Suggestions

Pair these stacks with a crisp green salad or a simple tangy slaw. Fresh mango salsa on the side adds even more tropical flair. For special occasions I sometimes serve with grilled corn or add avocado for a creamy finish.

Cultural Context

Huli Huli Chicken is a Hawaiian BBQ classic originally cooked on large spits and basted with a sweet soy pineapple glaze. It is a cherished community recipe on the islands often made for fundraising gatherings and family parties. This stack brings those vibrant flavors to your kitchen without the need for a fire pit.

Recipe FAQs

→ Can I bake the chicken instead of grilling?

Yes, the chicken can be baked at 400°F for 20–25 minutes until cooked through if you don't have a grill available.

→ Is it possible to make this dish spicier?

To add heat, simply include a dash of sriracha or a sprinkle of crushed red pepper into the marinade mixture.

→ Which chicken cuts work best for this dish?

Boneless, skinless chicken breasts or thighs both work well, with organic or air-chilled options giving the juiciest results.

→ Can I prepare the components ahead of time?

Absolutely. Cook the chicken and pineapple, store them separately, and reheat before assembling the stacks fresh.

→ What sides complement this meal?

Steamed vegetables, fresh cucumber salad, or a simple slaw pair nicely with the sweet-salty flavors of the dish.