Hawaiian Huli Huli Chicken Stack (Print-Friendly Version)
Stacked chicken, pineapple, and rice deliver tropical flavor for an easy yet impressive dinner.
# What You’ll Need to Make This:
→ Chicken and Marinade
01 -
680 g boneless, skinless chicken breasts or thighs
02 -
120 ml low-sodium teriyaki sauce
03 -
80 ml pure pineapple juice (no added sugar)
04 -
60 ml low-sodium or naturally brewed soy sauce
05 -
3 tablespoons dark brown sugar
06 -
2 large garlic cloves, minced
07 -
1 tablespoon freshly grated ginger
08 -
1 teaspoon toasted sesame oil
→ To Assemble
09 -
4 fresh pineapple rings
10 -
Cooked white rice, for stacking
11 -
2 tablespoons sliced green onions, for garnish
12 -
1 teaspoon sesame seeds, for garnish
# How to Prepare:
01 -
In a medium bowl, whisk together teriyaki sauce, pineapple juice, soy sauce, brown sugar, minced garlic, grated ginger, and toasted sesame oil until combined.
02 -
Place chicken pieces in a large zip-top bag or shallow dish. Pour the marinade over, seal, and refrigerate for at least 2 hours, or overnight for enhanced flavor.
03 -
Preheat a grill or grill pan to medium-high heat. Remove chicken from marinade, reserving the excess. Grill chicken for 6–7 minutes per side until fully cooked and lightly charred.
04 -
Place pineapple rings on the grill and cook for 2–3 minutes on each side until caramelized with visible grill marks.
05 -
Transfer reserved marinade to a small saucepan. Bring to a boil and simmer for 5–6 minutes until reduced to a thick, glossy glaze. Remove from heat.
06 -
Spoon cooked white rice onto serving plates. Arrange slices of grilled chicken over rice, top with a caramelized pineapple ring, and drizzle with the marinade glaze. Garnish with sliced green onions and sesame seeds before serving.
# Extra Tips:
01 -
If grilling is not an option, the chicken may be cooked in a 200°C oven for 20–25 minutes until juices run clear.
02 -
To add heat, incorporate sriracha or a pinch of crushed red pepper into the marinade.
03 -
For efficient meal prep, store cooked chicken and grilled pineapple separately. Reheat and assemble just before serving.