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
Scale
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
