Description
Hawaiian Huli Huli Chicken Stack is a bold, sweet-savory grilled chicken dish layered with caramelized pineapple, sticky glaze, and fluffy rice for the ultimate tropical-inspired meal.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts or thighs
- ½ cup teriyaki sauce
- ⅓ cup pineapple juice (100% pure)
- ¼ cup soy sauce
- 3 tablespoons brown sugar
- 2 cloves garlic, minced
- 1 tablespoon fresh grated ginger
- 1 teaspoon toasted sesame oil
- Fresh pineapple rings or chunks
- Cooked white rice (for serving)
- Green onions, sliced (for garnish)
- Sesame seeds (for garnish)
Instructions
- Make the marinade:
In a bowl, whisk together teriyaki sauce, pineapple juice, soy sauce, brown sugar, garlic, ginger, and sesame oil until combined. - Marinate the chicken:
Place chicken in a zip-top bag or dish. Pour marinade over and refrigerate for at least 2 hours or overnight. - Grill the chicken:
Preheat grill to medium-high. Remove chicken from marinade (reserve marinade) and grill for 6–7 minutes per side until cooked through. - Grill the pineapple:
Grill pineapple rings or chunks for 2–3 minutes per side until caramelized. - Make the glaze:
Pour reserved marinade into a saucepan. Simmer for 5–6 minutes until thickened and safe to consume. - Assemble the stack:
Layer rice, grilled chicken, and pineapple. Drizzle with glaze and garnish with green onions and sesame seeds.
Notes
- Chicken thighs stay juicier and are more forgiving than breasts.
- Always boil the marinade before using as sauce for safety.
- No grill? Use a grill pan or cast-iron skillet instead.
- Fresh pineapple gives the best flavor, but canned works in a pinch.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Hawaiian / Asian Fusion
Nutrition
- Serving Size: 1 stack
- Calories: 420 kcal
- Sugar: 18 g
- Sodium: 780 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 95 mg