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Hawaiian Huli Huli Chicken Stack

Hawaiian Huli Huli Chicken Stack for a Tropical Dinner Delight

Experience the vibrant flavors of Hawaiian Huli Huli Chicken Stack, a tropical delight for dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Marinating Time 2 hours
Total Time 2 hours 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Hawaiian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken Marinade
  • 1 pound Chicken Thighs or Breasts Substitute with marinated grilled vegetables or tofu for a vegan option.
  • 1/2 cup Pineapple Juice Fresh juice is recommended for the best flavor.
  • 1/4 cup Soy Sauce or Tamari Tamari recommended for gluten-free versions.
  • 1/4 cup Brown Sugar Can be omitted for a lower sugar alternative.
  • 1/4 cup Ketchup
  • 2 tablespoons Rice Vinegar or Apple Cider Vinegar White vinegar can work if you're in a pinch.
  • 2 tablespoons Honey or Agave Syrup Honey for traditional flavor, agave for a vegan option.
  • 3 cloves Garlic (minced)
  • 1 tablespoon Fresh Ginger (grated)
For the Rice and Topping
  • 1 cup Jasmine Rice or Coconut Rice Coconut rice adds an extra tropical twist.
  • 2 tablespoons Unsalted Butter (optional) Omit for a dairy-free dish.
  • 1 cup Fresh Pineapple (sliced) To be grilled.
  • 2 tablespoons Toasted Sesame Seeds For garnish.
  • 2 stalks Green Onions or Cilantro For garnishing your stack.
For the Glaze
  • 1/2 cup Reserved Marinade Reserve before marinating to prevent contamination.

Equipment

  • Grill
  • Skillet
  • Saucepan
  • Whisk
  • Bowl
  • Resealable plastic bag

Method
 

Step-by-Step Instructions
  1. Marinate the chicken by whisking together pineapple juice, soy sauce, brown sugar, ketchup, rice vinegar, honey, minced garlic, and grated ginger. Coat chicken in the marinade and refrigerate for at least 2 hours or overnight.
  2. Preheat your grill or skillet to medium-high heat (about 400°F). Lightly oil to prevent sticking.
  3. Cook the marinated chicken for approximately 5-6 minutes on each side until golden-brown and internal temperature reaches 165°F. Baste with reserved marinade halfway through.
  4. Grill fresh pineapple rings for 1-2 minutes per side until caramelized.
  5. In a saucepan, combine reserved marinade with cornstarch and water to thicken it into a glaze. Simmer until desired consistency.
  6. Prepare jasmine or coconut rice according to package instructions, fluff with unsalted butter if desired.
  7. Assemble the stack with a layer of rice, top with grilled chicken, drizzle with glaze, add caramelized pineapple, and garnish with sesame seeds and green onions or cilantro.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 40gProtein: 30gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 10gVitamin A: 500IUVitamin C: 15mgCalcium: 30mgIron: 2mg

Notes

For maximum flavor, marinate chicken overnight. Store leftovers in the fridge for up to 3 days or freeze for up to 2 months.

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