Hawaiian Huli Huli Chicken Stack Recipe

If you’re craving a tropical feast that brings the vibrant flavors of the islands straight to your table, the Hawaiian Huli Huli Chicken Stack is an absolute must-try. Imagine tender, juicy chicken marinated in a luscious blend of teriyaki, pineapple, and ginger, layered on a bed of fluffy white rice, and crowned with caramelized pineapple rings that add just the right touch of sweetness and char. This dish is more than a meal—it’s a celebration of bold, sweet-savory harmony that’s easy to make yet impressive enough for any occasion.

Ingredients You’ll Need

Each ingredient in this Hawaiian Huli Huli Chicken Stack plays a crucial role, offering a balance of savory, sweet, and aromatic flavors that come together beautifully. From the juicy chicken and fresh pineapple to the readymade pantry staples like soy sauce and brown sugar, these simple ingredients make the magic happen.

• 1.5 lbs boneless, skinless chicken breasts or thighs: Choose organic or air-chilled for the best flavor and texture.
• ½ cup low-sodium teriyaki sauce: This forms the sweet and tangy base of the marinade.
• ⅓ cup pure pineapple juice (no sugar added): Adds natural sweetness and tropical brightness.
• ¼ cup low-sodium or naturally brewed soy sauce: Brings depth and savory umami to the dish.
• 3 tbsp dark brown sugar: Enhances caramelization and balances flavors with a rich molasses note.
• 2 large garlic cloves, minced: Fresh garlic packs a punch of aroma and zest.
• 1 tbsp freshly grated ginger: Gives a subtle spicy warmth and island flair.
• 1 tsp toasted sesame oil: Adds a nutty finish that rounds out the marinade.
• 4 fresh pineapple rings: Essential for that gorgeous caramelized topping with a juicy burst.
• Cooked white rice: The perfect neutral canvas to stack the flavors on.
• 2 tbsp sliced green onions (for garnish): Adds freshness and a mild crunch.
• 1 tsp sesame seeds (for garnish): A final sprinkle for texture and nutty taste.

How to Make Hawaiian Huli Huli Chicken Stack

Step 1: Prepare the Marinade

Begin by whisking together the teriyaki sauce, pineapple juice, soy sauce, dark brown sugar, minced garlic, freshly grated ginger, and toasted sesame oil in a medium bowl. This marinade forms the heart of the Hawaiian Huli Huli Chicken Stack, infusing the chicken with its signature sweet and savory island glaze.

Step 2: Marinate the Chicken

Place your chicken breasts or thighs into a large zip-top bag or shallow dish, then pour the marinade over them. Seal or cover tightly and refrigerate for at least two hours—overnight if you can wait—to let the flavors deeply penetrate the meat for maximum juiciness and taste.

Step 3: Grill the Chicken

Heat a grill or grill pan to medium-high. Remove the chicken from the marinade (but don’t toss the marinade just yet!) and carefully place the pieces on the grill. Cook for 6 to 7 minutes per side until the chicken is cooked through and has those irresistible grill marks that hint at smoky deliciousness.

Step 4: Grill the Pineapple Rings

Place the fresh pineapple rings on the grill. Cook each side for 2 to 3 minutes until you see caramelized edges and a golden color. The charred pineapple adds a juicy, tangy-sweet layer that perfectly complements the chicken in your Hawaiian Huli Huli Chicken Stack.

Step 5: Make the Glaze

Pour the reserved marinade into a small saucepan and bring it to a boil. Let it simmer for 5 to 6 minutes until it thickens into a glossy glaze. This luscious sauce is what ties all the elements of your stack together with a shiny, flavorful finish.

Step 6: Assemble the Hawaiian Huli Huli Chicken Stack

Start with a generous scoop of cooked white rice on your plate. Layer a grilled chicken piece on top, then crown it with a beautifully caramelized pineapple ring. Drizzle the thickened glaze over everything, and finish with a sprinkle of sliced green onions and toasted sesame seeds for a pop of color and crunch.

How to Serve Hawaiian Huli Huli Chicken Stack

Garnishes

Fresh garnishes elevate the Hawaiian Huli Huli Chicken Stack by adding texture and brightness. The sliced green onions bring a mild, crisp freshness that contrasts beautifully with the sweet glaze, while the sesame seeds provide a nutty crunch and a subtle hint of earthiness.

Side Dishes

To round out your meal, consider light and refreshing sides like a crisp cucumber salad or garlic sautéed greens. A chilled mango salsa can also amplify the tropical vibe, balancing the smoky richness of the chicken with bright acidity and fruitiness.

Creative Ways to Present

For an eye-catching presentation, try layering the stacks in individual mini cast iron skillets or on colorful Hawaiian-style plates. You can also turn this into a fun build-your-own meal station for gatherings, where everyone gets to assemble their own Hawaiian Huli Huli Chicken Stack just the way they like it.

Make Ahead and Storage

Storing Leftovers

Once cooled, store any leftover Hawaiian Huli Huli Chicken Stack components separately in airtight containers. Keeping the grilled pineapple, chicken, and rice apart helps preserve their textures and flavors for up to 3 days in the fridge.

Freezing

If you want to save the chicken for longer, freeze the cooked chicken pieces in a single layer on a baking sheet first, then transfer to a freezer-safe bag. Avoid freezing the pineapple and rice as their texture can change significantly.

Reheating

To reheat, gently warm the chicken and pineapple in a skillet or oven to maintain moisture and caramelization. Heat rice separately in the microwave or on the stovetop with a splash of water to fluff it up. Drizzle with leftover glaze after warming to restore that signature Hawaiian Huli Huli Chicken Stack flavor.

FAQs

Can I use chicken thighs instead of breasts for this recipe?

Absolutely! Chicken thighs are even juicier and more forgiving on the grill, making them a fantastic choice for the Hawaiian Huli Huli Chicken Stack.

What if I don’t have a grill—can I cook the chicken another way?

You can pan-sear the chicken in a grill pan or regular skillet for similar results. Broiling in the oven also works but keep an eye on caramelization to prevent burning.

Is there a vegetarian alternative to this dish?

Sure! Grilled portobello mushrooms or thick slices of grilled tofu marinated in the same Hawaiian glaze make satisfying plant-based substitutes.

Can I make the marinade ahead of time?

Yes! The marinade can be mixed up to 2 days ahead and stored in the refrigerator. Freshly grated ginger and garlic, however, always give the best flavor when added fresh.

How do I know when the chicken is fully cooked?

Use a meat thermometer to check for an internal temperature of 165°F (74°C), or cut into the thickest part to ensure no pink remains. Proper cooking ensures juicy, safe-to-eat chicken.

Final Thoughts

There is something so incredibly satisfying about building and enjoying a Hawaiian Huli Huli Chicken Stack—a dish that’s bursting with flavor, color, and just the right balance of sweet and savory notes. It’s a wonderful way to bring a taste of the islands to your kitchen with ingredients you likely already love. Trust me, once you try this recipe, it will become one of your favorite weeknight dinners or weekend showstoppers. So fire up the grill, gather those ingredients, and treat yourself to this tropical delight!

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