Hawaiian Huli Huli Chicken Stack Recipe
Imagine tender, juicy chicken glazed in a sweet, smoky, and savory sauce, served over fluffy rice with a caramelized pineapple ring. This Hawaiian Huli Huli Chicken Stack is a flavor-packed, restaurant-quality meal you can easily make at home. After extensive testing, I’ve perfected this recipe to deliver the authentic taste of the islands with a streamlined method that cuts down on traditional grill time without sacrificing the signature char.
PrintHawaiian Huli Huli Chicken Stack
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts or thighs (organic or air-chilled preferred)
- ½ cup low-sodium teriyaki sauce
- ⅓ cup pure pineapple juice (no sugar added)
- ¼ cup low-sodium or naturally brewed soy sauce
- 3 tbsp dark brown sugar
- 2 large garlic cloves, minced
- 1 tbsp freshly grated ginger
- 1 tsp toasted sesame oil
- 4 fresh pineapple rings
- Cooked white rice (for stacking)
- 2 tbsp sliced green onions (for garnish)
- 1 tsp sesame seeds (for garnish)
Instructions
- Make the Marinade:In a medium bowl, whisk together teriyaki sauce, pineapple juice, soy sauce, brown sugar, garlic, ginger, and sesame oil.
- Marinate the Chicken:Place chicken in a large zip-top bag or shallow dish. Pour marinade over it, seal, and refrigerate for at least 2 hours (or overnight for max flavor).
- Grill the Chicken:Preheat grill or grill pan to medium-high heat. Remove chicken from marinade (reserve marinade), and grill for 6–7 minutes per side until cooked through and charred.
- Grill Pineapple:Add pineapple rings to the grill. Cook 2–3 minutes per side until caramelized.
- Make the Glaze:In a small saucepan, boil reserved marinade for 5–6 minutes until thickened into a glossy sauce.
- Assemble the Stack:Spoon rice onto a plate, layer with grilled chicken, top with a grilled pineapple ring, then drizzle with glaze. Garnish with green onions and sesame seeds.
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