Hawaiian Huli Huli Chicken Stack Recipe
If you have a craving that calls for something juicy, sweet, and packed with vibrant island flavors, the Hawaiian Huli Huli Chicken Stack is here to become your new obsession. This dish layers tender, marinated chicken with caramelized pineapple and fluffy white rice, all glazed in a luscious sauce that sings with tropical goodness. Picture stacking up those perfectly grilled flavors in every bite—it’s like a little Hawaiian vacation on your plate, and I promise it will brighten up any mealtime.
Ingredients You’ll Need
This Hawaiian Huli Huli Chicken Stack comes together with surprisingly simple ingredients, yet each one plays a crucial role in building those bold, authentic flavors. From savory soy sauce to the natural sweetness of pineapple juice, every element adds depth, texture, and a pop of color that makes this dish as pretty as it is delicious.
- 1.5 lbs boneless, skinless chicken breasts or thighs: Choose organic or air-chilled if you can for the best flavor and tenderness.
- ½ cup low-sodium teriyaki sauce: Adds that classic Hawaiian barbecue sweetness and umami.
- ⅓ cup pure pineapple juice (no sugar added): Brings a fresh, tangy sweetness that makes the chicken sing.
- ¼ cup low-sodium or naturally brewed soy sauce: Balances the sweetness with a salty, rich depth.
- 3 tbsp dark brown sugar: Enhances caramelization and adds smoky molasses notes.
- 2 large garlic cloves, minced: Fresh garlic adds a punch of savory brightness.
- 1 tbsp freshly grated ginger: Gives a subtle zing that awakens the palate.
- 1 tsp toasted sesame oil: Infuses a nutty aroma that ties all the flavors together.
- 4 fresh pineapple rings: For grilling and topping your stacks with tropical caramelized goodness.
- Cooked white rice: Acts as the perfect fluffy foundation for the chicken and pineapple layers.
- 2 tbsp sliced green onions (for garnish): Adds fresh color and a mild onion crunch.
- 1 tsp sesame seeds (for garnish): Provides a delicate toasted finish and subtle texture.
How to Make Hawaiian Huli Huli Chicken Stack
Step 1: Make the Marinade
Start by whisking together the teriyaki sauce, pineapple juice, soy sauce, dark brown sugar, minced garlic, grated ginger, and toasted sesame oil in a medium bowl. This marinade is the heart of your Hawaiian Huli Huli Chicken Stack. Each ingredient works in harmony to create a sauce that is sweet, tangy, and savory, perfectly coating the chicken with vibrant island flavors.
Step 2: Marinate the Chicken
Place your chicken breasts or thighs into a large zip-top bag or shallow dish and pour the marinade over the top. Seal it up tight and let the chicken rest in the refrigerator for at least 2 hours, or better yet, overnight. This step is essential because it lets the meat soak up all those nuanced flavors, resulting in tender, juicy chicken that practically melts in your mouth.
Step 3: Grill the Chicken
Heat your grill or grill pan to medium-high and gently remove the chicken from the marinade, reserving the leftover marinade for later. Place the chicken on the grill and cook for about 6 to 7 minutes on each side, or until it’s cooked through and beautifully charred in spots. This grilling step adds that smoky edge that makes the Hawaiian Huli Huli Chicken Stack truly unforgettable.
Step 4: Grill the Pineapple Rings
Next, pop the fresh pineapple rings onto the grill. Cook them for 2 to 3 minutes per side until nicely caramelized and slightly charred. The caramelized pineapple adds a juicy and sweet complement to the savory chicken—a key to the irresistible layering in your stack.
Step 5: Make the Glaze
While your chicken and pineapple are finishing up, pour the reserved marinade into a small saucepan and bring it to a boil. Let it simmer and reduce for about 5 to 6 minutes, or until it thickens into a glossy glaze. This luscious sauce will tie your stacked ingredients together beautifully, bringing all those deep flavors right to the forefront.
Step 6: Assemble the Hawaiian Huli Huli Chicken Stack
Finally, it’s time to build your stacks! Begin with a generous spoonful of fluffy cooked rice on your plate, add the grilled chicken on top, then crown it with a caramelized pineapple ring. Drizzle the thickened glaze over everything, and finish with a sprinkle of sliced green onions and sesame seeds. Each bite bursts with layers of flavor and texture that will have you smiling from the first mouthful.
How to Serve Hawaiian Huli Huli Chicken Stack
Garnishes
Garnishing your Hawaiian Huli Huli Chicken Stack with sliced green onions and toasted sesame seeds adds not only a beautiful pop of color but also fresh, crunchy textures that contrast delightfully with the rich glaze and tender chicken. These simple touches elevate the presentation and make every bite a joy.
Side Dishes
Though the stack itself is a complete meal, pairing it with sides like a crisp Asian slaw or steamed bok choy can add a refreshing crunch and balance out the sweetness. A chilled cucumber salad or even a small bowl of miso soup would complement the tropical flavors perfectly.
Creative Ways to Present
Want to impress your guests? Try serving the Hawaiian Huli Huli Chicken Stack on a banana leaf or in a hollowed-out pineapple bowl for a festive island vibe. You could also stack smaller, appetizer-sized portions on skewers for a fun party platter that encourages everyone to dig in and share the aloha spirit.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers of the Hawaiian Huli Huli Chicken Stack (and believe me, that might be hard!), store the grilled chicken, pineapple, and rice separately in airtight containers in the refrigerator. Keeping the glaze separate prevents your stack from becoming soggy.
Freezing
You can freeze the cooked chicken and pineapple individually in freezer-safe bags for up to 2 months. Leave the rice and glaze out of the freezer for best texture, and prepare those fresh when you’re ready to enjoy the dish again.
Reheating
To reheat, gently warm the chicken and pineapple in a skillet or oven until heated through, and microwave the rice separately. Warm the glaze on the stove or microwave until it’s pourable again. Then, reassemble your Hawaiian Huli Huli Chicken Stack for a meal that tastes just as good the second time around.
FAQs
Can I use chicken thighs instead of breasts for this recipe?
Absolutely! Chicken thighs are actually a fantastic choice for Hawaiian Huli Huli Chicken Stack because they stay juicy and tender, plus they have a richer flavor that pairs well with the sweet and savory marinade.
Do I need a grill to make this dish?
No grill? No problem! You can use a grill pan or even broil the chicken and pineapple in the oven. Just keep an eye to prevent burning and get that lovely caramelization on both.
Is it okay to skip the sesame oil?
While sesame oil adds a distinctive nutty aroma that enhances the dish, if you don’t have it on hand, you can skip it or substitute with a mild olive oil. Just the marinade will still deliver fantastic flavor.
Can I prepare the marinade ahead of time?
Yes! Feel free to mix the marinade a day ahead and keep it refrigerated. This also gives the flavors time to meld even more beautifully before you marinate your chicken.
What’s the best rice to use?
Traditional fluffy steamed white rice works wonderfully here, but jasmine rice or even sticky rice adds a fragrant, authentic island touch. Just make sure it’s cooked before stacking.
Final Thoughts
There you have it—a Hawaiian Huli Huli Chicken Stack that is bursting with sweet, smoky, and savory island flavors layered in a way that’s as fun to make as it is to eat. Once you try this recipe, I guarantee it will become a go-to for impressing friends or just brightening up your weeknight dinners. So fire up that grill, embrace the aloha spirit, and get stacking—you’re in for a tropical treat!
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Hawaiian Huli Huli Chicken Stack Recipe
- Total Time: 2 hours 30 minutes (including marinating time)
- Yield: 4 servings 1x
- Diet: Halal
Description
This Hawaiian Huli Huli Chicken Stack features juicy grilled chicken marinated in a flavorful blend of teriyaki sauce, pineapple juice, and ginger, topped with caramelized fresh pineapple rings and served over steamed white rice. Finished with a luscious glaze and garnished with green onions and sesame seeds, this dish offers a perfect balance of sweet, savory, and smoky flavors that bring the spirit of the islands to your plate.
Ingredients
Chicken Marinade
- 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
Additional Ingredients
- 4 fresh pineapple rings
- Cooked white rice (for stacking, about 2 cups cooked)
- 2 tbsp sliced green onions (for garnish)
- 1 tsp sesame seeds (for garnish)
Instructions
- Make the Marinade: In a medium bowl, whisk together the teriyaki sauce, pineapple juice, soy sauce, dark brown sugar, minced garlic, grated ginger, and toasted sesame oil until the sugar is dissolved and the marinade is well combined.
- Marinate the Chicken: Place the chicken breasts or thighs in a large zip-top bag or shallow dish. Pour the marinade over the chicken, seal the bag or cover the dish, and refrigerate for at least 2 hours or overnight for maximum flavor absorption.
- Grill the Chicken: Preheat your grill or grill pan to medium-high heat. Remove the chicken from the marinade, reserving the marinade for later use. Grill the chicken for 6 to 7 minutes on each side, or until fully cooked through and nicely charred.
- Grill the Pineapple: Place the pineapple rings on the grill alongside or after the chicken. Grill for 2 to 3 minutes per side until caramelized with grill marks and slightly softened.
- Make the Glaze: Pour the reserved marinade into a small saucepan. Bring it to a boil and simmer for 5 to 6 minutes until it reduces and thickens into a glossy glaze suitable for drizzling.
- Assemble the Stack: Spoon a portion of cooked white rice onto each plate. Layer with the grilled chicken breast or thigh, then top with a grilled pineapple ring. Drizzle the thickened glaze over the stack, and garnish with sliced green onions and a sprinkle of sesame seeds before serving.
Notes
- Marinating overnight enhances the flavor and tenderness of the chicken.
- If you don’t have a grill, you can use a grill pan or broiler to cook the chicken and pineapple.
- Make sure to boil the reserved marinade thoroughly to ensure it is safe to use as a glaze.
- Use fresh pineapple for the best caramelized flavor; canned pineapple slices are not recommended.
- Serve with steamed white rice or substitute with brown rice or cauliflower rice for a healthier option.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 serving (approx. 1 stack with rice)
- Calories: 450 kcal
- Sugar: 15 g
- Sodium: 650 mg
- Fat: 8 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 2 g
- Protein: 40 g
- Cholesterol: 85 mg
Keywords: Huli Huli chicken, Hawaiian chicken, grilled chicken, pineapple chicken, teriyaki chicken, grilled pineapple, chicken stack recipe
