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Hawaiian Huli Huli Chicken Stack

A tropical-inspired dish featuring juicy grilled chicken glazed in sweet Huli Huli sauce, layered with rice and caramelized pineapple slices.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: Asian Fusion, Hawaiian
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

Chicken & Marinade
  • 4 pieces 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
For Assembly
  • 2 cups cooked jasmine rice
  • 1 cup pineapple rings fresh or canned
  • 2 green onions, sliced
  • 1 tablespoon sesame seeds for garnish

Equipment

  • Mixing bowls
  • Grill or grill pan
  • Tongs
  • Small saucepan

Method
 

  1. Whisk together pineapple juice, soy sauce, brown sugar, ketchup, rice vinegar, ginger, garlic, and sesame oil.
  2. Marinate chicken thighs in half the sauce for 1–4 hours.
  3. Grill chicken for 5–6 minutes per side, basting with reserved sauce.
  4. Grill pineapple rings for 1–2 minutes per side until caramelized.
  5. Simmer leftover marinade to thicken into a glaze.
  6. Assemble stack: rice base, chicken, glaze, pineapple, garnish with green onions and sesame seeds.

Notes

Marinate overnight for best flavor. Great for meal prep or summer BBQs.