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Hawaiian Huli Huli Chicken Stack Recipe

Hawaiian Huli Huli Chicken Stack Recipe
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★★★★★

5.3 from 17 reviews

A delicious Hawaiian Huli Huli Chicken Stack featuring tender grilled chicken marinated in a sweet and savory pineapple-teriyaki glaze, layered over fluffy white rice and topped with caramelized pineapple rings and garnished with green onions and sesame seeds. Perfect for a tropical-inspired meal that’s bursting with bold flavors.

Ingredients

Scale

Chicken and Marinade

  • 1.5 lbs boneless, skinless chicken breasts or thighs (organic or air-chilled preferred)
  • ½ cup low-sodium teriyaki sauce
  • ⅓ cup pure pineapple juice (no sugar added)
  • ¼ 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

Grilled Pineapple

  • 4 fresh pineapple rings

Serving and Garnish

  • Cooked white rice (for stacking, about 2 cups cooked)
  • 2 tbsp sliced green onions (for garnish)
  • 1 tsp sesame seeds (for garnish)

Instructions

  1. Make the Marinade: In a medium bowl, whisk together teriyaki sauce, pineapple juice, soy sauce, brown sugar, minced garlic, grated ginger, and toasted sesame oil until the sugar is dissolved and ingredients are well combined.
  2. Marinate the Chicken: Place the chicken breasts or thighs in a large zip-top bag or shallow dish, pour the prepared marinade over the chicken ensuring all pieces are coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to deeply infuse the meat.
  3. Grill the Chicken: Preheat your grill or grill pan to medium-high heat. Remove the chicken from the marinade, reserving the marinade for later use. Grill the chicken for 6 to 7 minutes on each side, or until fully cooked through and nicely charred on the surface, reaching an internal temperature of 165°F (74°C).
  4. Grill Pineapple: Place the pineapple rings on the grill and cook for about 2 to 3 minutes on each side, until the pineapple is caramelized and has visible grill marks, which will add a smoky sweetness to the dish.
  5. Make the Glaze: Pour the reserved marinade into a small saucepan and bring it to a boil. Reduce heat and simmer for 5 to 6 minutes until the liquid thickens into a glossy glaze consistency, stirring occasionally to prevent burning.
  6. Assemble the Stack: On each serving plate, spoon a portion of cooked white rice as the base. Layer a grilled chicken piece on top, follow with a caramelized pineapple ring, then drizzle generously with the thickened glaze. Garnish with sliced green onions and sprinkle with sesame seeds for crunch and color. Serve immediately and enjoy your Hawaiian Huli Huli Chicken Stack.

Notes

  • Marinating the chicken overnight will enhance the flavor and tenderness significantly.
  • Use fresh pineapple rings for the best caramelization and natural sweetness; canned pineapple may be too wet and less flavorful.
  • If you don’t have a grill, you can use a grill pan or broiler to cook the chicken and pineapple.
  • Keep the reserved marinade separate until boiling it thoroughly to eliminate any bacteria from raw chicken.
  • Adjust the sweetness by adding more or less brown sugar according to taste.
  • For gluten-free option, ensure that soy sauce and teriyaki sauce are certified gluten-free.

Nutrition

Keywords: Huli Huli Chicken, Hawaiian Chicken, Grilled Chicken, Pineapple Chicken, Teriyaki Chicken, Tropical Chicken Recipe

Find it online: https://yumwithmia.com/hawaiian-huli-huli-chicken-stack-recipe/