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Hawaiian Huli Huli Chicken Stack

Hawaiian Huli Huli Chicken Stack for a Tropical Dinner Delight

Enjoy this Hawaiian Huli Huli Chicken Stack, a tropical delight with grilled chicken and caramelized pineapple.
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Prep Time 15 minutes
Cook Time 20 minutes
Marinating Time 1 hour
Total Time 1 hour 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Hawaiian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Marinade
  • 1 pound Boneless, Skinless Chicken Thighs Juicy and flavorful; can substitute with chicken breasts for a lighter option.
  • 1/2 cup Soy Sauce For umami richness; swap with tamari for gluten-free.
  • 1/4 cup Fresh Pineapple Juice Fresh juice is preferred for optimal taste.
  • 1/4 cup Brown Sugar Balances tanginess; coconut sugar can be used for lower glycemic.
  • 1/4 cup Ketchup For slight sweetness and acidity; can replace with barbecue sauce.
  • 3 cloves Garlic (minced) Fresh works best for authentic flavor.
  • 1 tablespoon Fresh Ginger (grated) Adds warmth; dried can be used in lesser amounts.
  • 1 tablespoon Sesame Oil (optional) Enhances richness; omit for lighter dish.
  • 1/2 teaspoon Chili Flakes (optional) Adjust for heat preference; omit for sensitive palates.
For the Assembly
  • 2 cups Cooked Sticky Rice or Jasmine Rice Serves as base; can swap for brown rice.
  • 1 cup Fresh Pineapple Slices Grilled or caramelized for sweetness.
  • 1/4 cup Reserved Marinade For basting; reserve before applying to raw chicken.
  • Garnishes (optional) Chopped green onions, toasted sesame seeds, or cilantro.

Equipment

  • Mixing Bowl
  • Grill or Grill Pan
  • Resealable Bag

Method
 

Step-by-Step Instructions
  1. In a mixing bowl, whisk together soy sauce, fresh pineapple juice, brown sugar, ketchup, minced garlic, grated ginger, sesame oil, and chili flakes until the sugar dissolves. Set aside a portion for basting.
  2. Place the chicken thighs in a resealable bag and pour the marinade over them, ensuring they are coated. Seal tightly and refrigerate for at least 1 hour, or preferably overnight.
  3. Prepare sticky rice or jasmine rice according to package instructions. Keep warm after cooking.
  4. Preheat grill to medium heat (375-400°F). Allow 10 minutes for the grill to reach the right temperature.
  5. Remove chicken from marinade and pat dry. Grill for 5-6 minutes per side, basting occasionally, until cooked through (165°F).
  6. Grill pineapple slices for 2-3 minutes per side until golden and caramelized.
  7. To serve, mound warm rice on plates, layer grilled chicken on top, add caramelized pineapple, and drizzle with remaining glaze.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 37gProtein: 34gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 6gCholesterol: 110mgSodium: 980mgPotassium: 500mgFiber: 2gSugar: 12gVitamin C: 15mgCalcium: 2mgIron: 10mg

Notes

For best flavor, marinate overnight. Use fresh ingredients for maximum taste and ensure chicken is not left out longer than 2 hours for safety.

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