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Hawaiian Huli Huli Chicken Stack

Ultimate Hawaiian Huli Huli Chicken Stack for Summer Fun

This Hawaiian Huli Huli Chicken Stack is a vibrant dish bursting with tropical flavors, perfect for summer gatherings.
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Prep Time 20 minutes
Cook Time 20 minutes
Marinating Time 2 hours
Total Time 2 hours 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Hawaiian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Marinade
  • 1 cup Pineapple Juice or substitute with orange juice
  • 1/2 cup Low-Sodium Soy Sauce or tamari for gluten-free
  • 1/4 cup Ketchup or substitute with barbecue sauce
  • 1/4 cup Brown Sugar coconut sugar is a healthier option
  • 2 tablespoons Rice Vinegar or apple cider vinegar if needed
  • 1 tablespoon Fresh Grated Ginger fresh preferred for better flavor
  • 3 cloves Minced Garlic fresh is best, but garlic powder can work
  • 1 tablespoon Sesame Oil or olive oil if unavailable
  • 1 teaspoon Black Pepper adjust to taste
  • 1/2 teaspoon Red Pepper Flakes omit for milder flavor
For the Chicken
  • 1.5 pounds Boneless Skinless Chicken Thighs or chicken breasts
  • 2 tablespoons Olive Oil or any neutral oil
  • 1 teaspoon Salt
For Serving
  • 2 cups Cooked Jasmine Rice or long-grain/brown rice
  • 1 cup Fresh Pineapple or canned rings
  • 2 tablespoons Butter or coconut oil for grilling
  • 2 tablespoons Green Onions or chives
  • 1 tablespoon Sesame Seeds optional garnish

Equipment

  • Grill
  • Medium saucepan
  • Bowl

Method
 

Step-by-Step Instructions
  1. In a medium saucepan, combine pineapple juice, low-sodium soy sauce, ketchup, brown sugar, rice vinegar, fresh grated ginger, minced garlic, sesame oil, black pepper, and red pepper flakes. Simmer for 8–10 minutes.
  2. Coat the boneless skinless chicken thighs with the remaining sauce. Cover and refrigerate for at least 2 hours or ideally overnight.
  3. Prepare the jasmine rice according to package instructions, rinsing under cold water until it runs clear.
  4. Preheat your grill to medium-high heat. Grill chicken thighs for 5–7 minutes per side, basting midway with reserved sauce, until internal temperature reaches 165°F.
  5. Slice fresh pineapple into rings, brush with butter and grill for 2–3 minutes per side until caramelized.
  6. Return sauce to stovetop, simmer until thickened to desired consistency, about 3–5 minutes.
  7. Layer cooked jasmine rice, grilled pineapple, and chicken on each plate. Drizzle thickened sauce on top, garnish with green onions and sesame seeds.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 45gProtein: 30gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 90mgSodium: 800mgPotassium: 700mgFiber: 2gSugar: 12gVitamin A: 500IUVitamin C: 5mgCalcium: 30mgIron: 2mg

Notes

Let the chicken marinate overnight for better flavor and juiciness. Grilling at the right temperature is key to achieving a perfect char.

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