Hawaiian Huli Huli Chicken Stack
This Hawaiian Huli Huli Chicken Stack features tender grilled chicken layered with caramelized pineapple over a bed of rice, topped with a flavorful glaze, making it a perfect dish for weeknight dinners or casual cookouts.
Ingredients
Protein
- 1.5 lbs boneless, skinless chicken breasts or thighs organic or air-chilled preferred
Sauce / Marinade
- 1/2 cup low-sodium teriyaki sauce
- 1/3 cup pure pineapple juice (no sugar added)
- 1/4 cup low-sodium or naturally brewed soy sauce
- 3 tbsp dark brown sugar
- 2 large garlic cloves, minced
- 1 tbsp freshly grated ginger
- 1 tsp toasted sesame oil
Fruit & Grains
- 4 rings fresh pineapple
- Cooked white rice for stacking
Garnish
- 2 tbsp sliced green onions
- 1 tsp sesame seeds
Instructions
Preparation
- In a medium bowl, whisk together teriyaki sauce, pineapple juice, soy sauce, brown sugar, garlic, ginger, and sesame oil until smooth.
- Place chicken in a large zip-top bag or shallow dish, pour marinade over it, seal, and refrigerate for at least 2 hours or overnight for best flavor.
Cooking
- Preheat the grill or grill pan to medium-high heat and lightly oil the grates to prevent sticking.
- Remove chicken from marinade (reserve marinade), grill chicken for 6–7 minutes per side until cooked through and nicely charred.
- Add pineapple rings to the grill and cook for 2–3 minutes per side until caramelized.
Glaze and Assembly
- Bring reserved marinade to a boil in a small saucepan and simmer for 5–6 minutes until thick and glossy.
- Spoon rice onto plates, layer with grilled chicken, top each with a pineapple ring, drizzle with glaze, and garnish with green onions and sesame seeds.
Notes
Marinate overnight for deeper flavors, use a thermometer to ensure chicken reaches 165°F for safe, juicy results. Pat chicken dry before grilling for better char and caramelization. Boil the reserved marinade thoroughly to create a safe glaze.