Name: Hawaiian Huli Huli Chicken Stack
Ingredients: 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)

Hawaiian Huli Huli Chicken Stack

Print Recipe

Author: Dorothy Miler

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.

Find it online: https://www.receipster.com/hawaiian-huli-huli-chicken-stack/