Hawaiian Huli Huli Chicken Stack Recipe
This Hawaiian Huli Huli Chicken Stack recipe features tender, marinated grilled chicken layered with caramelized pineapple and served over fluffy white rice, all drizzled with a rich, homemade glaze. Bursting with tropical flavors from pineapple juice, soy sauce, and garlic-ginger marinade, this dish is a delightful fusion perfect for summer grilling or any time you crave a taste of the islands.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours 30 minutes (including marinating time)
- Yield: 4 servings 1x
- Category: Main Course
- Method: Grilling
- Cuisine: Hawaiian
Ingredients
Scale
Chicken and 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
Grilling and Serving
- 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 until the sugar is dissolved and the mixture is well combined.
- Marinate the Chicken: Place the chicken breasts or thighs into a large zip-top bag or shallow dish. Pour the prepared marinade over the chicken to coat thoroughly. Seal the bag or cover the dish and refrigerate for at least 2 hours to allow the flavors to penetrate. For maximum flavor, marinate overnight.
- Grill the Chicken: Preheat your grill or grill pan over medium-high heat. Remove the chicken from the marinade, reserving the marinade for the glaze. Grill the chicken for 6 to 7 minutes on each side, or until fully cooked through and nicely charred on the outside.
- Grill the Pineapple: Place the fresh pineapple rings on the grill and cook for 2 to 3 minutes per side until caramelized and slightly charred, enhancing their natural sweetness.
- Make the Glaze: Pour the reserved marinade into a small saucepan. Bring it to a boil and cook for 5 to 6 minutes, stirring occasionally, until the sauce thickens into a glossy, flavorful glaze.
- Assemble the Stack: Spoon a generous serving of cooked white rice onto each plate. Layer the grilled chicken on top of the rice, then add a caramelized pineapple ring over the chicken. Drizzle the thickened glaze over the stack. Garnish with sliced green onions and a sprinkle of sesame seeds for a finishing touch.
Notes
- For best results, marinate the chicken overnight to deepen the flavor.
- Use low-sodium soy sauce and teriyaki to control salt levels.
- Grilling the pineapple adds a wonderful caramelized sweetness that complements the savory chicken.
- The reserved marinade must be boiled thoroughly before using as a glaze to ensure it is safe to eat.
- This recipe pairs well with steamed vegetables or a light green salad for a complete meal.
Keywords: Huli Huli Chicken, Hawaiian Chicken, Grilled Chicken, Pineapple Chicken, Teriyaki Chicken, Summer Grill Recipe
