why make this recipe
Hawaiian Huli Huli Chicken Stack is a delightful dish that brings a taste of the tropics to your kitchen. It offers a perfect balance of sweet and savory flavors, thanks to the combination of teriyaki sauce, pineapple juice, and grilled pineapple. This recipe is easy to make and great for family dinners or gatherings. Plus, it’s a fun way to enjoy grilled chicken with a unique twist.
how to make Hawaiian Huli Huli Chicken Stack
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)
Directions:
- Make the Marinade: In a medium bowl, whisk together the teriyaki sauce, pineapple juice, soy sauce, brown sugar, garlic, ginger, and sesame oil.
- Marinate the Chicken: Place the chicken in a large zip-top bag or shallow dish. Pour the marinade over it, seal, and refrigerate for at least 2 hours (or overnight for max flavor).
- Grill the Chicken: Preheat your grill or grill pan to medium-high heat. Remove the chicken from the marinade (reserve the marinade), and grill for 6–7 minutes per side until cooked through and charred.
- Grill Pineapple: Add the pineapple rings to the grill. Cook for 2–3 minutes per side until caramelized.
- Make the Glaze: In a small saucepan, boil the reserved marinade for 5–6 minutes until it thickens into a glossy sauce.
- Assemble the Stack: Spoon cooked rice onto a plate, layer with grilled chicken, top with a grilled pineapple ring, then drizzle with the glaze. Garnish with sliced green onions and sesame seeds.
how to serve Hawaiian Huli Huli Chicken Stack
Serve the Huli Huli Chicken Stack hot, with a side of steamed vegetables or a light salad. The rice adds a nice base, while the chicken and pineapple create a colorful and tasty dish. The garnishes of green onions and sesame seeds enhance the presentation and flavor. Enjoy it with friends and family for a special meal.
how to store Hawaiian Huli Huli Chicken Stack
If you have leftovers, let the chicken and rice cool to room temperature before storing. Place the chicken and rice in airtight containers and refrigerate. They will be good for up to 3–4 days. You can also freeze portions for later use, just ensure that they are well-sealed to avoid freezer burn.
tips to make Hawaiian Huli Huli Chicken Stack
- For extra flavor, let the chicken marinate overnight.
- Make sure to adjust the grilling time based on the thickness of the chicken pieces.
- Use fresh pineapple for the best flavor, but canned pineapple rings can work in a pinch.
- Serve with a squeeze of lime for added brightness.
variation
You can experiment with different proteins like shrimp or tofu to suit your preference. Additionally, try adding some sliced avocado or grilled vegetables as part of the stack for more flavor and nutrition.
FAQs
Can I use chicken with skin for this recipe?
Yes, you can use chicken with skin, but it may require a bit longer to cook properly. Just be sure to keep an eye on it while grilling.Is there a substitute for teriyaki sauce?
If you don’t have teriyaki sauce, you can use a blend of soy sauce, honey, and garlic as a substitute.Can I cook the chicken in the oven instead of grilling?
Yes, you can bake the chicken in the oven at 375°F for about 25–30 minutes or until cooked through. Just be sure to check the internal temperature.
Hawaiian Huli Huli Chicken Stack
Ingredients
Method
- In a medium bowl, whisk together the teriyaki sauce, pineapple juice, soy sauce, brown sugar, garlic, ginger, and sesame oil.
- Place the chicken in a large zip-top bag or shallow dish. Pour the marinade over it, seal, and refrigerate for at least 2 hours (or overnight for max flavor).
- Preheat your grill or grill pan to medium-high heat. Remove the chicken from the marinade (reserve the marinade), and grill for 6-7 minutes per side until cooked through and charred.
- Add the pineapple rings to the grill. Cook for 2-3 minutes per side until caramelized.
- In a small saucepan, boil the reserved marinade for 5-6 minutes until it thickens into a glossy sauce.
- Spoon cooked rice onto a plate, layer with grilled chicken, top with a grilled pineapple ring, then drizzle with the glaze. Garnish with sliced green onions and sesame seeds.
Notes
Name: Yumi HwagByline: Founder & Recipe Developer, YumimealsBio : Yumi tests weeknight-friendly air fryer, slow cooker, and BBQ recipes in a small home kitchen. She focuses on simple steps, real-family testing, and clear food-safety guidance. Contact: [email protected]