Hawaiian Huli Huli Chicken Stack Recipe
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.
- 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
