Name: Hawaiian Huli Huli Chicken Stack Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 2 h 35 min
Cuisine: Hawaiian
Ingredients: 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; 4 fresh pineapple rings; Cooked white rice (for stacking); 2 tbsp sliced green onions (for garnish); 1 tsp sesame seeds (for garnish)

Introduction

Hawaiian Huli Huli Chicken Stack is a vibrant and flavorful dish that brings the tropical taste of the islands to your plate. Juicy grilled chicken is glazed with a sweet and tangy sauce, layered with caramelized pineapple, and served over fluffy white rice for a satisfying meal.

A three-layered dish sits on a white plate over a white marbled texture. The bottom layer is a neat mound of white rice, fluffy with visible grains. On top of the rice is a thick layer of grilled shrimp glazed with a dark, shiny sauce, speckled with white sesame seeds and small green onion slices, giving a rich and textured look. The top layer is a grilled pineapple ring, golden yellow with char marks, garnished with fresh sliced green onions. Around the plate and rice are some sprigs of fresh dill or similar green herbs. The sauce drips slightly down the sides of the rice mound, adding a glossy touch. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
4 fresh pineapple rings
Cooked white rice (for stacking)
2 tbsp sliced green onions (for garnish)
1 tsp sesame seeds (for garnish)

Instructions

Step 1: In a medium bowl, whisk together teriyaki sauce, pineapple juice, soy sauce, brown sugar, minced garlic, grated ginger, and toasted sesame oil to create the marinade.
Step 2: Place the chicken 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.
Step 3: Preheat your grill or grill pan to medium-high heat. Remove the chicken from the marinade, reserving the marinade for later. Grill the chicken for 6–7 minutes on each side until cooked through and nicely charred.
Step 4: While the chicken cooks, place the pineapple rings on the grill. Grill for 2–3 minutes per side until caramelized and golden.
Step 5: Pour the reserved marinade into a small saucepan. Bring it to a boil and simmer for 5–6 minutes until it thickens into a glossy glaze.
Step 6: To assemble, spoon cooked white rice onto each plate. Top the rice with grilled chicken, then add a caramelized pineapple ring on top. Drizzle with the thickened glaze and garnish with sliced green onions and sesame seeds before serving.

Tips & Variations

For a smoky flavor, add a touch of smoked paprika to the marinade.
Substitute chicken thighs for juicier meat or use chicken breasts for leaner protein.
If you don’t have a grill, you can cook the chicken and pineapple on a grill pan or under the broiler.
Add a sprinkle of crushed red pepper flakes to the glaze for a spicy kick.
Serve with steamed vegetables or a fresh green salad to round out the meal.

Storage

Store leftover chicken, pineapple, and rice components separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop until warmed through. For best texture, reheat the chicken on the grill or under the broiler briefly to regain some char.

How to Serve

A dish is shown with three layers stacked on a white plate placed on a white marbled surface. The bottom layer is a thick, neatly packed mound of white rice with a slight drizzle of dark brown sauce. The middle layer consists of juicy, dark brown grilled chicken pieces with a glossy finish and scattered green herbs on top. The top layer features two golden-yellow grilled pineapple slices with brown grill marks, garnished with thin green herb strands. The overall look is vibrant with a mix of white, dark brown, yellow, and green colors. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

It’s best to use fresh or fully thawed chicken to ensure even cooking and the best texture. If using frozen, thaw completely in the refrigerator before marinating.

Is there a vegetarian alternative for the Huli Huli chicken?

Yes, you can substitute firm tofu or tempeh for the chicken. Marinate and grill them similarly, making sure to press the tofu well to remove excess water for better grilling results.

Hawaiian Huli Huli Chicken Stack Recipe

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★★★★★

4.8 from 135 reviews

This Hawaiian Huli Huli Chicken Stack is a vibrant, flavorful dish featuring tender grilled chicken marinated in a sweet and savory teriyaki-pineapple sauce, layered over fluffy white rice and topped with caramelized pineapple rings. Finished with a glossy glaze and garnished with green onions and sesame seeds, this recipe brings a taste of the islands to your plate with simple ingredients and straightforward grilling techniques.

Author: Isabella
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 2 hours 35 minutes
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

Additional Ingredients

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 the teriyaki sauce, pineapple juice, soy sauce, dark brown sugar, minced garlic, freshly grated ginger, and toasted sesame oil until fully combined.
Marinate the Chicken: Place the chicken breasts or thighs in a large zip-top bag or shallow dish. Pour the prepared marinade over the chicken, seal the bag or cover the dish and refrigerate for at least 2 hours, or ideally 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 per side, or until it’s cooked through and has a nice charred exterior.
Grill the Pineapple: Place the fresh pineapple rings on the grill and cook for 2 to 3 minutes per side, allowing them to caramelize and develop a rich, golden-brown color.
Make the Glaze: Pour the reserved marinade into a small saucepan and bring it to a boil. Reduce heat and simmer for 5 to 6 minutes until it thickens into a glossy, flavorful glaze ready for drizzling.
Assemble the Stack: Spoon a portion of cooked white rice onto each plate. Layer the grilled chicken on top of the rice, then place a caramelized pineapple ring over the chicken. Drizzle the thickened glaze generously over the stack. Garnish with sliced green onions and sesame seeds before serving.

Notes

For best results, marinate the chicken overnight to enhance the depth of flavor.
If you don’t have a grill, a grill pan or broiler can be used as alternatives.
Use fresh pineapple for optimal sweetness and caramelization; canned pineapple rings may not grill as well.
Ensure the reserved marinade is boiled thoroughly to eliminate any raw chicken bacteria before using as a glaze.
Serve immediately for the best texture and taste, as grilled chicken and pineapple are most flavorful fresh off the grill.

Keywords: Hawaii, grilled chicken, teriyaki chicken, pineapple glaze, summer recipes, barbecue, tropical chicken, chicken stack, healthy grilled chicken