Hawaiian Huli Huli Chicken Stack – A Taste of the Islands in Every Bite
If you’ve ever dreamed of dining under swaying palms while the sun dips into the Pacific, this Hawaiian Huli Huli Chicken Stack will take you there—no plane ticket required. It’s sweet, smoky, tangy, and irresistibly layered with island flavors that turn an ordinary dinner into a tropical celebration. Imagine tender grilled chicken glazed in a sticky-sweet Huli Huli sauce, stacked over fluffy rice, topped with juicy grilled pineapple, and finished with a sprinkle of fresh green onions and sesame seeds.
This dish is inspired by the beloved Hawaiian roadside barbecue tradition known as “Huli Huli,” where chickens are turned (“huli” in Hawaiian) over open flames and basted with a heavenly soy-pineapple glaze. Our stacked version brings that same joy right to your kitchen—simple enough for a weeknight but impressive enough for guests.
Ingredients:
- 4 boneless, skinless chicken thighs
- 1 cup pineapple juice
- 1/3 cup soy sauce
- 1/4 cup brown sugar
- 2 tablespoons ketchup
- 2 tablespoons rice vinegar
- 1 tablespoon fresh ginger, grated
- 3 cloves garlic, minced
- 1 tablespoon sesame oil
- 1 tablespoon vegetable oil (for grilling)
- 2 cups cooked jasmine or basmati rice
- 1 cup pineapple rings (fresh or canned, drained)
- 2 green onions, finely sliced
- 1 tablespoon sesame seeds, for garnish
- Optional: sliced red chili or bell pepper for topping
Instructions:
- Make the Huli Huli Marinade:
In a mixing bowl, whisk together pineapple juice, soy sauce, brown sugar, ketchup, rice vinegar, ginger, garlic, and sesame oil. This sweet-savory blend forms the backbone of your Hawaiian glaze. - Marinate the Chicken:
Place the chicken thighs in a shallow dish or resealable bag and pour in half of the marinade (reserve the other half for basting and glazing). Let the chicken marinate for at least 1 hour in the fridge—though 4 hours or overnight will give you maximum flavor. - Preheat the Grill or Pan:
Heat your grill or a grill pan to medium-high. Brush lightly with vegetable oil to prevent sticking. - Grill the Chicken:
Remove chicken from marinade and discard used marinade. Grill chicken thighs for about 5–6 minutes per side, brushing with the reserved glaze as they cook. The sugars in the sauce will caramelize beautifully, giving your chicken that glossy, golden-brown finish. - Grill the Pineapple Rings:
Place pineapple rings on the grill beside the chicken. Grill for 1–2 minutes per side until caramelized with light char marks. - Make the Glaze (Optional but Recommended):
Pour the remaining marinade into a small saucepan and simmer over medium heat for 5 minutes until slightly thickened. This makes a glossy glaze to drizzle over your stack. - Assemble the Stack:
Spoon warm rice into a shallow bowl or plate, top with sliced grilled chicken, drizzle with the Huli Huli glaze, then stack grilled pineapple on top. Sprinkle with green onions and sesame seeds for a finishing touch.
Tips & Tricks
- Marinate for Flavor Depth: The longer your chicken sits in the marinade, the deeper and more complex the flavor. Overnight is ideal for that true Hawaiian BBQ taste.
- Use Thighs, Not Breasts: Chicken thighs stay juicy and flavorful even with the intense grill heat.
- Balance the Sweetness: If you prefer a less sweet sauce, reduce the brown sugar slightly or add a touch more soy sauce for umami balance.
- No Grill? No Problem: Use a cast-iron skillet or broil the chicken in your oven for that caramelized glaze effect.
Hawaiian Huli Huli Chicken Stack
Ingredients
Equipment
Method
- Whisk together pineapple juice, soy sauce, brown sugar, ketchup, rice vinegar, ginger, garlic, and sesame oil.
- Marinate chicken thighs in half the sauce for 1–4 hours.
- Grill chicken for 5–6 minutes per side, basting with reserved sauce.
- Grill pineapple rings for 1–2 minutes per side until caramelized.
- Simmer leftover marinade to thicken into a glaze.
- Assemble stack: rice base, chicken, glaze, pineapple, garnish with green onions and sesame seeds.
Notes
Variations
- Huli Huli Chicken Tacos: Slice the grilled chicken and tuck it into warm tortillas with pineapple salsa and shredded cabbage.
- Spicy Twist: Add sriracha or chili flakes to the glaze for a sweet-heat combo.
- Low-Carb Option: Serve your stack over cauliflower rice or grilled zucchini slices instead of jasmine rice.
- Vegan Version: Replace chicken with grilled tofu or tempeh and use tamari instead of soy sauce for a plant-based delight.
Serving Suggestions
This dish loves company—pair it with:
- Coconut rice for an extra tropical flair.
- Grilled corn brushed with chili-lime butter.
- A simple cucumber salad tossed in rice vinegar.
- A chilled tiki drink or pineapple smoothie to round out your island meal.
For presentation, serve the stack on white plates against a neutral background and drizzle the glaze right before serving. The glossy sauce against the caramelized pineapple makes every bite picture-perfect.
Storage Information
Leftovers will keep in an airtight container in the refrigerator for up to 3 days. To reheat, warm in a skillet over medium heat with a splash of water to rehydrate the glaze. You can also freeze the grilled chicken (without pineapple) for up to 2 months—just thaw overnight in the fridge before reheating.
FAQ
Can I use chicken breasts instead of thighs?
Yes, but thighs are recommended for their juicy texture and ability to soak up the glaze.
Is it necessary to grill the pineapple?
Grilling caramelizes the sugars and brings out a smoky sweetness that elevates the whole dish.
What can I substitute for pineapple juice?
You can use orange juice for a different citrusy profile, but pineapple keeps the authentic Huli Huli taste.
Can I make the sauce in advance?
Absolutely! The Huli Huli sauce can be made up to 3 days ahead and stored in the fridge.
History / Fun Facts
The origins of Huli Huli Chicken trace back to the 1950s when Hawaiian businessman Ernest Morgado first served it at a fundraiser. The term “Huli” means “turn,” referencing the way the chickens were flipped on a spit over open flames. The sauce quickly became a local favorite, symbolizing the aloha spirit through its sweet, smoky, and savory balance.
Today, Huli Huli Chicken remains a staple at roadside stands across the Hawaiian Islands, often served with rice and macaroni salad. Our modern “stack” version layers those same nostalgic flavors into an easy-to-make home dish—keeping the aloha spirit alive in every bite.
