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Irresistible Hawaiian Huli Huli Chicken Stack Recipe

Hawaiian Huli Huli Chicken
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This grilled Hawaiian Huli Huli Chicken Stack layers charred, sweet-and-salty chicken over steaming rice with a caramelized pineapple crown.

Ingredients

Scale
  • 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)

Instructions

  1. In a medium bowl, whisk teriyaki, pineapple juice, soy sauce, brown sugar, garlic, ginger, and sesame oil until sugar dissolves to make the marinade.
  2. 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).
  3. Preheat the grill or grill pan to medium-high, oil the grates lightly to prevent sticking.
  4. Remove chicken from marinade (reserve the liquid) and grill for 6–7 minutes per side until cooked through (165°F/74°C), then let rest for 5 minutes and slice.
  5. Add pineapple rings to the grill and cook for 2–3 minutes per side until caramelized.
  6. Pour the reserved marinade into a saucepan and bring to a rolling boil for 5–6 minutes until reduced to a glossy glaze.
  7. Assemble the stack by spooning hot rice on plates, topping with sliced grilled chicken, grilled pineapple, and drizzling with glaze. Garnish with green onions and sesame seeds.

Notes

    Nutrition

    Find it online: https://bakerslider.com/hawaiian-huli-huli-chicken/

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