In a mixing bowl, whisk together ½ cup soy sauce, ½ cup fresh pineapple juice, ¼ cup brown sugar, ¼ cup ketchup, 3 minced garlic cloves, and 1 tablespoon grated fresh ginger. If desired, add 1 teaspoon sesame oil and a sprinkle of chili flakes for an extra kick. Set it aside while you prep the chicken.

Place the boneless, skinless chicken thighs in a resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring it's fully coated. Seal the bag, pressing out excess air, and refrigerate for at least 1 hour.

Prepare the sticky or jasmine rice according to package instructions, generally using a 1:1.5 ratio of rice to water, simmering for about 15 minutes.

Heat your grill or grill pan to medium heat, aiming for approximately 375°F (190°C). This may take about 10 minutes.

Remove the chicken thighs from the marinade, pat them dry, and discard the leftover marinade. Place the chicken on the hot grill and cook for 5–6 minutes per side until reaching an internal temperature of 165°F (75°C).

Slice fresh pineapple into thick rings and grill for about 2–3 minutes per side until golden brown.

Build your Hawaiian Huli Huli Chicken Stack by creating a mound of warm rice, layering grilled chicken thighs on top, adding caramelized pineapple, and garnishing with green onions, sesame seeds, and fresh cilantro.