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.
For the bigger picture, my full collection of easy chicken dinners lays out how all of these fit together.
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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