Name: Hawaiian Huli Huli Chicken Stack Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 2 h 30 min
Cuisine: Hawaiian
Ingredients: 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; 4 fresh pineapple rings; Cooked white rice (for stacking); 2 tbsp sliced green onions (for garnish); 1 tsp sesame seeds (for garnish)

Jump to Recipe

There is something irresistibly charming about the Hawaiian Huli Huli Chicken Stack, a vibrant dish that beautifully layers flavors and textures into every bite. Imagine tender, juicy grilled chicken soaked in a sweet and tangy Huli Huli marinade, paired with caramelized pineapple rings and fluffy white rice—all stacked elegantly and crowned with a glossy glaze. This dish truly captures the spirit of the islands on your plate, making it an absolute showstopper for summer cookouts or cozy dinners that need a tropical twist.

Hawaiian Huli Huli Chicken Stack Recipe - Recipe Image

Ingredients You’ll Need

The beauty of the Hawaiian Huli Huli Chicken Stack lies in its straightforward yet thoughtfully balanced ingredients. Each component plays a crucial role, whether it’s the luscious juiciness of the chicken, the tropical zing from pineapple, or the umami-packed marinade that ties it all together.

1.5 lbs boneless, skinless chicken breasts or thighs: Your protein base, choose thighs for more tenderness and breasts for leaner bites.
½ cup low-sodium teriyaki sauce: Adds a sweet-savory backbone that’s signature to Huli Huli flavors.
⅓ cup pure pineapple juice (no sugar added): Brings a natural tropical sweetness and tang.
¼ cup low-sodium or naturally brewed soy sauce: Enhances umami without overpowering.
3 tbsp dark brown sugar: Deepens the caramel notes for that irresistible glaze.
2 large garlic cloves, minced: Provides a subtle aromatic punch.
1 tbsp freshly grated ginger: Adds a fresh, slightly spicy warmth.
1 tsp toasted sesame oil: Boosts the savory depth with nutty undertones.
4 fresh pineapple rings: Grill these for a caramelized sweetness and texture contrast.
Cooked white rice: The soft, fluffy base perfect for stacking and soaking up the glaze.
2 tbsp sliced green onions: Fresh and crisp garnish that brightens the plate.
1 tsp sesame seeds: Adds a subtle crunch and visual appeal on top.

How to Make Hawaiian Huli Huli Chicken Stack

Step 1: Prepare the Marinade

Start by whisking together teriyaki sauce, pineapple juice, soy sauce, brown sugar, minced garlic, freshly grated ginger, and toasted sesame oil in a medium bowl. This melody of flavors will soak right into the chicken, marrying sweet, salty, tangy, and aromatic notes.

Step 2: Marinate the Chicken

Next, place your chicken pieces into a large zip-top bag or shallow dish, pour the marinade over them, and seal it well. Refrigerate for at least 2 hours to allow the chicken to absorb all those island-inspired flavors—if you have the time, overnight marination elevates the taste to a whole new level.

Step 3: Fire Up the Grill

Preheat your grill or grill pan to medium-high heat. Remove the chicken from the marinade but keep that liquid—it’s too good to waste. Grill the chicken for roughly 6 to 7 minutes on each side, until the meat is cooked through and boasts beautiful, charred grill marks that add smoky depth.

Step 4: Caramelize the Pineapple

While the chicken cooks, throw your fresh pineapple rings onto the grill. Let them cook for 2 to 3 minutes per side until they’re beautifully caramelized and golden. This step intensifies the pineapple’s natural sugars and adds a stunning sweetness and texture that perfectly complements the chicken.

Step 5: Make the Glaze

Pour the reserved marinade into a small saucepan and bring it to a boil. Allow it to bubble for 5 to 6 minutes until it thickens into a glossy glaze. This reduction transforms the marinade into a luscious sauce that will finish the dish with a sticky, flavorful shine.

Step 6: Assemble the Hawaiian Huli Huli Chicken Stack

Finally, to build the stack, spoon a generous mound of fluffy white rice onto your plate. Layer it with the tender grilled chicken, then add a caramelized pineapple ring on top. Drizzle the warm glaze over the stack, and sprinkle with sliced green onions and sesame seeds for a pop of color, crunch, and fresh flavor.

How to Serve Hawaiian Huli Huli Chicken Stack

Garnishes

To make each platter even more enticing, fresh green onions and toasty sesame seeds are your best friends. The bright green slices add a mild crunch and burst of freshness, while sesame seeds provide visual contrast and a subtle nutty note that finishes the stack beautifully.

Side Dishes

This dish pairs wonderfully with simple steamed vegetables like broccoli or snap peas to keep things light, or a crisp cabbage slaw for a refreshing crunch. You could also serve it with coconut rice for extra tropical flair or a small mango salsa on the side to amplify the sweet-tart profile.

Creative Ways to Present

Looking to impress your guests? Serve the Hawaiian Huli Huli Chicken Stack on rustic wooden boards or colorful, tropical-inspired plates. Add edible flowers or a drizzle of extra glaze around the plate for an elegant finish. Alternatively, make mini versions for a fun appetizer twist that captures all the flavors in bite-sized stacks.

Make Ahead and Storage

Storing Leftovers

If you have leftovers of the Hawaiian Huli Huli Chicken Stack, store the chicken, pineapple rings, rice, and glaze separately in airtight containers in the refrigerator. This prevents sogginess and keeps everything tasting fresh for up to 3 days.

Freezing

You can freeze the grilled chicken and pineapple rings separately, wrapped tightly in plastic wrap or foil, for up to 2 months. It’s best to freeze the rice and glaze fresh rather than in advance to maintain their texture and flavor.

Reheating

To reheat, gently warm the chicken and pineapple in the oven or on a grill pan for a few minutes until heated through. Reheat rice in the microwave with a splash of water, and warm the glaze separately on low heat before drizzling over the assembled stack.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs tend to stay juicier and more flavorful, which complements the sweet and tangy marinade beautifully. However, breasts work just as well if you prefer a leaner option.

Is there a way to make this recipe without a grill?

Yes! You can cook the chicken and pineapple rings on a grill pan or in a broiler. Just watch closely to get those lovely caramelized edges without overcooking.

Can I prepare the marinade in advance?

Definitely. The marinade can be made a day ahead and stored in the refrigerator. This not only saves time but also lets the flavors develop more deeply, making your Hawaiian Huli Huli Chicken Stack extra tasty.

What can I substitute for pineapple juice?

If you don’t have pineapple juice on hand, white grape juice or orange juice can work as substitutes, but expect subtle differences in sweetness and acidity that slightly tweak the flavor profile.

How spicy is the Hawaiian Huli Huli Chicken Stack?

It’s generally a mild, sweet-savory dish with no heat in the basic version. However, if you love a bit of spice, you could add crushed red pepper flakes or a dash of sriracha to the marinade for a pleasant kick.

Final Thoughts

There is something genuinely joyful about making and sharing the Hawaiian Huli Huli Chicken Stack. It’s a dish that invites you to savor each bite, layering tropical sweetness with smoky, savory goodness in a way that’s both comforting and exciting. Whether you’re cooking for family, entertaining friends, or just craving a taste of the islands, this recipe is a winner every time. Do yourself a favor and give it a try—you’ll be hooked from the very first juicy, flavorful bite!

Hawaiian Huli Huli Chicken Stack Recipe

★★★★★

4.8 from 21 reviews

Author: Rafael
Total Time: 2 hours 30 minutes (including marinating)
Yield: 4 servings 1x
Diet: Gluten Free

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Description

This Hawaiian Huli Huli Chicken Stack recipe features tender grilled chicken marinated in a flavorful blend of teriyaki, pineapple juice, soy sauce, and spices. Served stacked on fluffy white rice and topped with caramelized grilled pineapple, a glossy glaze, sesame seeds, and green onions, it’s a tropical-inspired dish perfect for summer cookouts or weeknight dinners.

Instructions

Make the Marinade: In a medium bowl, whisk together teriyaki sauce, pineapple juice, soy sauce, brown sugar, minced garlic, freshly grated ginger, and toasted sesame oil until well combined.
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, seal the bag or cover the dish, and refrigerate for at least 2 hours. For maximum flavor, marinate overnight.
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 per side, or until cooked through and nicely charred.
Grill the Pineapple: Place the fresh pineapple rings on the grill. Cook each side for 2 to 3 minutes until the pineapple is caramelized and has visible grill marks.
Make the Glaze: Pour the reserved marinade into a small saucepan and bring it to a boil over medium heat. Boil gently for 5 to 6 minutes, or until thickened into a glossy glaze.
Assemble the Stack: Spoon a serving of white rice onto each plate. Layer with a grilled chicken piece, then top with a grilled pineapple ring. Drizzle the thickened glaze generously over the stack. Garnish with sliced green onions and sprinkle sesame seeds on top before serving.

Notes

Marinating overnight enhances the flavor and tenderness of the chicken.
Use organic or air-chilled chicken for best taste and texture.
Low-sodium sauces help control the overall salt content of the dish.
Make sure to boil the reserved marinade thoroughly to eliminate any raw chicken bacteria.
This dish pairs well with steamed or fried rice and tropical side salads.
You can substitute white rice with brown rice or cauliflower rice for a healthier option.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Grilling
Cuisine: Hawaiian