Go Back
–+ servings
Hawaiian Huli Huli Chicken Stack

Hawaiian Huli Huli Chicken Stack: A Flavorful Island Escape

This Hawaiian Huli Huli Chicken Stack is a tropical experience sure to transport your taste buds with every delightful bite.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Marinating Time 2 hours
Total Time 2 hours 50 minutes
Servings: 4 stacks
Course: Dinner
Cuisine: Hawaiian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken Marinade
  • 1 pound boneless, skinless chicken thighs Chicken breasts can be substituted for a leaner option.
  • 1/2 cup soy sauce Tamari is a great gluten-free alternative.
  • 1/4 cup brown sugar Honey or coconut sugar works as a substitute.
  • 1/2 cup pineapple juice Fresh juice is best but canned works too.
  • 1/4 cup ketchup Consider a homemade barbecue sauce for a different kick.
  • 2 tablespoons rice vinegar Substitute with apple cider vinegar if needed.
  • 3 cloves garlic Fresh minced garlic is ideal.
  • 1 tablespoon fresh ginger Ground ginger is suitable but fresh is recommended.
For the Stack
  • 2 tablespoons vegetable oil Any neutral oil, such as canola, will do.
  • 2 cups jasmine rice Basmati or brown rice can be used instead.
  • 1 cup fresh pineapple Swap with mango for an alternate tropical flavor.
  • 1 medium red bell pepper Other peppers or cucumbers can be used for variety.
  • 2 tablespoons green onions Provides color for garnish.
  • 1 large avocado Guacamole can be a delicious alternative.
  • 2 tablespoons fresh cilantro Parsley makes a good substitute.
  • 1 lime lime wedges Adding these is optional but highly recommended.

Equipment

  • Mixing Bowl
  • Grill
  • resealable plastic bag
  • measuring cups
  • cutting board
  • Sharp knife

Method
 

Step-by-Step Instructions
  1. Prepare Marinade: In a mixing bowl, whisk together soy sauce, brown sugar, pineapple juice, ketchup, rice vinegar, minced garlic, and grated fresh ginger until smooth.
  2. Marinate Chicken: Place chicken thighs in a resealable plastic bag, pour marinade over, seal the bag, and refrigerate for at least 2 hours, or overnight.
  3. Preheat Grill: Preheat your grill to medium-high heat, about 375°F (190°C).
  4. Oil Chicken: Brush each side of the chicken with vegetable oil.
  5. Grill Chicken: Place marinated chicken on the grill, cook for 6-7 minutes per side until charred and internal temperature reaches 165°F (75°C). Let rest for 5 minutes.
  6. Cook Rice: Prepare jasmine rice according to package instructions.
  7. Slice Chicken: Slice rested chicken into bite-sized strips.
  8. Assemble Stack: Start with a base of jasmine rice, layer on chicken, pineapple chunks, bell pepper slices, avocado, green onions, and cilantro.
  9. Serve: Add lime wedges on the side for extra burst of freshness.

Nutrition

Serving: 1stackCalories: 400kcalCarbohydrates: 45gProtein: 30gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 90mgSodium: 800mgPotassium: 680mgFiber: 3gSugar: 12gVitamin A: 10IUVitamin C: 30mgCalcium: 4mgIron: 10mg

Notes

For the best flavor absorption, marinate the chicken overnight and use fresh ingredients whenever possible.

Tried this recipe?

Let us know how it was!