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.
Ingredients
Scale
For the Chicken 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
For the Stack Assembly:
- 4 fresh pineapple rings
- Cooked white rice (for stacking)
- 2 tbsp sliced green onions (for garnish)
- 1 tsp sesame seeds (for garnish)
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
Nutrition
- Serving Size: 1 stack (approximate)
- Calories: 420 kcal
- Sugar: 15 g
- Sodium: 590 mg
- Fat: 6 g
- Saturated Fat: 1.2 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 80 mg
Keywords: Huli Huli Chicken, Hawaiian chicken, grilled pineapple, teriyaki chicken, Hawaiian recipe, chicken stack, summer grilling
