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Hawaiian Huli Huli Chicken Stack Recipe

Hawaiian Huli Huli Chicken Stack Recipe
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★★★★★

4.8 from 5 reviews

This Hawaiian Huli Huli Chicken Stack features tender, juicy grilled chicken marinated in a flavorful blend of teriyaki sauce, pineapple juice, soy sauce, garlic, ginger, and brown sugar. Served layered with sweet, caramelized pineapple rings over fluffy white rice, and finished with a glossy, thickened glaze, this dish delivers a perfect balance of savory and sweet tropical flavors, crowned with a sprinkle of green onions and sesame seeds.

Ingredients

Scale

For the 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

For the Grilled Pineapple and Stack

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

Instructions

  1. Make the Marinade: In a medium bowl, whisk together the low-sodium teriyaki sauce, pure pineapple juice, low-sodium soy sauce, dark brown sugar, minced garlic, freshly grated ginger, and toasted sesame oil until the sugar dissolves and the mixture is well combined.
  2. 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, ensuring it is fully coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to deeply infuse the meat.
  3. 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 the chicken is cooked through with a nice char on the outside, reaching an internal temperature of 165°F (74°C).
  4. Grill Pineapple: Place the fresh pineapple rings on the grill and cook for 2 to 3 minutes per side, until they are caramelized with beautiful grill marks and slightly softened but still holding their shape.
  5. Make the Glaze: Pour the reserved marinade into a small saucepan and bring it to a boil. Let it boil gently for 5 to 6 minutes, stirring occasionally, until it thickens into a glossy, sticky glaze that will perfectly complement the stacked dish.
  6. Assemble the Stack: On each serving plate, spoon a generous portion of cooked white rice as the base. Layer the grilled chicken on top of the rice, then place a grilled pineapple ring over the chicken. Drizzle the thickened glaze over the stack. Finally, garnish each stack with sliced green onions and a sprinkle of sesame seeds to add freshness and a subtle crunch.

Notes

  • Marinating overnight intensifies the flavor and tenderness of the chicken.
  • Use a meat thermometer to ensure chicken reaches 165°F for safe consumption.
  • For a smoky flavor, use charcoal grill; alternatively, a grill pan or broiler works well.
  • Substitute brown rice or cauliflower rice for a healthier carb option.
  • Ensure the pineapple juice is unsweetened to balance natural sweetness.

Nutrition

Keywords: Huli Huli Chicken, Hawaiian Chicken, Grilled Chicken, Pineapple Chicken, Teriyaki Chicken, Hawaiian BBQ, Chicken Stack, Pineapple Glaze

Find it online: https://cookedbycleo.com/hawaiian-huli-huli-chicken-stack-recipe/