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Hawaiian Huli Huli Chicken Stack

Delicious Hawaiian Huli Huli Chicken Stack for a Family Feast

This Hawaiian Huli Huli Chicken Stack features marinated chicken thighs, pineapple juice, and sticky rice, perfect for a tropical family dinner.
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Prep Time 20 minutes
Cook Time 30 minutes
Marinade Time 1 hour
Total Time 1 hour 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Hawaiian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces Boneless, Skinless Chicken Thighs
  • 1/2 cup Soy Sauce
  • 1/2 cup Fresh Pineapple Juice
For the Marinade
  • 1/2 cup Brown Sugar Honey can be a substitute
  • 1/4 cup Ketchup BBQ sauce can be used
  • 2 cloves Garlic (minced) Fresh is preferred
  • 1 tablespoon Fresh Ginger (grated) Ground ginger works too
  • 1 tablespoon Sesame Oil (optional) Can skip for lighter dish
  • 1/2 teaspoon Chili Flakes (optional) Adjust to spice tolerance
For the Sides
  • 2 cups Cooked Sticky Rice or Jasmine Rice Brown rice is an alternative
  • 1 whole Fresh Pineapple Sliced into rings for grilling
For Garnishing
  • 2 tablespoons Chopped Green Onions
  • 1 tablespoon Toasted Sesame Seeds
  • 1/4 cup Fresh Cilantro (optional) Can skip if not a fan

Equipment

  • Grill
  • Mixing Bowl
  • Resealable Bag
  • Pot for Rice

Method
 

Preparation Steps
  1. In a mixing bowl, combine soy sauce, fresh pineapple juice, brown sugar, ketchup, minced garlic, grated ginger, sesame oil, and optional chili flakes. Whisk until combined.
  2. Transfer the chicken thighs into a resealable bag and pour the marinade over. Seal the bag and refrigerate for at least 1 hour or overnight.
  3. Prepare sticky rice according to package instructions (usually 15-20 minutes). Fluff with a fork and keep warm.
  4. Preheat the grill or grill pan to medium heat for about 10 minutes.
  5. Remove the marinated chicken, shake off excess marinade, and pat dry. Grill for 5-6 minutes per side until cooked through.
  6. Slice pineapple into rings and grill for 2-3 minutes per side until caramelized.
  7. Assemble each plate with sticky rice, grilled chicken, caramelized pineapple. Drizzle with marinade and garnish as desired.

Nutrition

Serving: 1plateCalories: 450kcalCarbohydrates: 50gProtein: 30gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 120mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 15gVitamin A: 200IUVitamin C: 30mgCalcium: 30mgIron: 2mg

Notes

Allow chicken to marinate for at least 1 hour for maximum flavor absorption. Reserve marinade for basting while grilling to keep flavors vibrant.

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