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–+ servings
Hawaiian Huli Huli Chicken Stack

Hawaiian Huli Huli Chicken Stack

A delightful Hawaiian Huli Huli Chicken Stack featuring grilled chicken, caramelized pineapple, and a glossy sauce that brings tropical flavor to your dinner table.
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Prep Time 30 minutes
Cook Time 30 minutes
Marinating Time 2 hours
Total Time 3 hours
Servings: 4 servings
Course: Dinner
Cuisine: Hawaiian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 1 cup Pineapple Juice can substitute with orange juice
  • 1/2 cup Low-Sodium Soy Sauce consider tamari for gluten-free option
  • 1/2 cup Ketchup use homemade or low-sugar version if preferred
  • 1/4 cup Brown Sugar coconut sugar can be used
  • 2 tablespoons Rice Vinegar or white/apple cider vinegar
  • 2 teaspoons Fresh Grated Ginger or 1 teaspoon ground ginger
  • 2 cloves Minced Garlic or shallots as a substitute
  • 2 teaspoons Sesame Oil or olive oil for a milder taste
  • 1/4 teaspoon Black Pepper can be omitted
  • 1/4 teaspoon Red Pepper Flakes optional for heat
For the Chicken
  • 1.5 pounds Boneless Skinless Chicken Thighs or chicken breasts
  • 2 tablespoons Olive Oil or any neutral oil
  • 1 teaspoon Salt season as per preference
For the Stack
  • 2 cups Cooked Jasmine Rice can substitute with brown rice
  • 4 slices Pineapple Rings fresh or canned, drained if canned
  • 2 tablespoons Butter for grilling, can use cooking spray
  • 2 tablespoons Green Onions or chives as an alternative
  • 1 tablespoon Sesame Seeds optional, can substitute with crushed nuts

Equipment

  • Grill
  • medium saucepan
  • Rice Cooker or Pot

Method
 

Step-by-Step Instructions
  1. In a medium saucepan, combine pineapple juice, low-sodium soy sauce, ketchup, brown sugar, rice vinegar, fresh grated ginger, minced garlic, sesame oil, black pepper, and red pepper flakes. Stir and bring to a gentle simmer, cooking for 8-10 minutes until thickened. Reserve 1 cup of the sauce for basting.
  2. Coat the chicken thighs with the remaining sauce and refrigerate in a sealable bag or dish for at least 2 hours, ideally overnight.
  3. Prepare the jasmine rice while the chicken marinates. Rinse the rice until water runs clear and cook according to package instructions.
  4. Preheat the grill to medium-high heat. Remove chicken from marinade and grill for 5-7 minutes per side, basting halfway through, until cooked through.
  5. Brush the pineapple rings with melted butter and grill for 2-3 minutes per side until caramelized.
  6. Heat the reserved sauce to thicken for an additional 5-7 minutes, stirring frequently.
  7. On a serving plate, mound jasmine rice, layer with chicken, then grilled pineapple, drizzle with sauce, and garnish with green onions and sesame seeds.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 40gProtein: 30gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 120mgSodium: 800mgPotassium: 500mgFiber: 2gSugar: 15gVitamin A: 200IUVitamin C: 15mgCalcium: 20mgIron: 2mg

Notes

Marinating overnight enhances flavor. Grilling pineapple is essential for sweetness. Allow chicken to rest before slicing to retain juices.

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