Hawaiian Huli Huli Chicken Stack Recipe
A flavorful Hawaiian-inspired dish featuring marinated grilled chicken thighs or breasts stacked with caramelized pineapple slices over rice, garnished with green onions and sesame seeds.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours 35 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Grilling
- Cuisine: Hawaiian
Ingredients
Scale
- 1/2 cup pineapple juice
- 1/4 cup soy sauce
- 2 tablespoons packed brown sugar
- 2 cloves garlic, finely chopped
- 1 teaspoon grated fresh ginger
- 1 tablespoon sesame oil
- 1 cup teriyaki sauce
- 4 boneless, skinless chicken thighs or breasts
- 1 ripe pineapple, cut into circles
- Chopped green onions, for garnish
- Toasted sesame seeds, for garnish
- Cooked rice, for serving
Instructions
- In a bowl, combine the pineapple juice, soy sauce, brown sugar, chopped garlic, grated ginger, sesame oil, and teriyaki sauce to create the marinade. Stir until the sugar dissolves.
- Place the chicken pieces in a dish or a zip-top bag. Pour the marinade over the chicken, ensuring it’s fully coated. Cover and refrigerate for at least 2 hours, or ideally overnight, to allow the flavors to penetrate.
- Preheat your grill to medium heat.
- Remove the chicken from the marinade, reserving the excess marinade for basting.
- Grill the chicken for 6-7 minutes per side, basting frequently with the reserved marinade until the chicken is cooked through, caramelized, and the juices run clear.
- While the chicken cooks, place the pineapple slices on the grill and cook for 2-3 minutes per side until they are nicely caramelized.
- Once cooked, let the chicken rest for a few minutes before slicing.
- To assemble, place a mound of cooked rice on each serving plate. Arrange sliced chicken on top of the rice.
- Layer a grilled pineapple slice on top of the chicken.
- Drizzle any remaining glaze over the stack and garnish with chopped green onions and toasted sesame seeds before serving.
Notes
- Marinate the chicken overnight for the best flavor infusion.
- Ensure the grill is preheated to medium heat to prevent burning the sugar in the marinade.
- Use a meat thermometer to check that the chicken reaches an internal temperature of 165°F (74°C).
Nutrition
- Serving Size: 1 stack