Hawaiian Huli Huli Chicken Stack

This Hawaiian Huli Huli Chicken Stack brings a burst of tropical flavor to your dinner table with juicy grilled chicken glazed in a sweet pineapple-ginger sauce layered over fluffy rice and crisp veggies. It’s a quick way to enjoy a taste of the islands in a vibrant, colorful stack that feels fresh and satisfying.

I first made this recipe on a sunny weekend and was amazed at how the pineapple and ginger brightened every bite. Now it’s a favorite anytime I want something that feels like a mini escape to the tropics.

Ingredients

• Boneless skinless chicken thighs: for tender, juicy meat that soaks up the marinade
• Soy sauce: as the salty umami base choose a good-quality brand for best flavor
• Pineapple juice: adds natural sweetness and tropical brightness
• Brown sugar: for caramelization and depth of sweetness
• Ketchup: brings a tangy tomato note that balances the sweetness
• Fresh grated ginger: provides a fragrant zest and slight heat
• Garlic cloves: ensure a flavorful savory punch
• Rice vinegar: adds mild acidity to brighten the marinade
• Sesame oil: gives a subtle nutty aroma optional but recommended
• Cooked white or brown rice: forms a hearty base for the stack brown rice adds extra fiber and nuttiness
• Fresh pineapple rings: grilled for smoky sweetness and caramelized edges
• Cabbage slaw or shredded lettuce: adds crunch and freshness
• Thinly sliced or pickled red onion: offers a sharp bite and color contrast
• Chopped green onions: for mild oniony freshness
• Sesame seeds: sprinkled on top for a little texture and visual appeal
• Fresh cilantro or spicy mayo: for garnish to add herbal brightness or creamy heat

Step-by-Step Instructions

Mix the Marinade:

In a bowl, combine soy sauce, pineapple juice, brown sugar, ketchup, grated ginger, minced garlic, rice vinegar, and sesame oil if using. Reserve about a quarter cup of this mixture to use later for glazing the chicken during grilling. Place the chicken thighs in the remaining marinade and refrigerate for at least one hour and up to eight hours to develop flavor and tenderize the meat.

Cook the Rice and Prep Toppings:

While the chicken marinates, cook the rice according to package instructions. Prepare the cabbage slaw or lettuce, thinly slice the red onion or pickle it if you prefer a tangy crunch, and chop the green onions. Set aside.

Grill the Chicken:

Heat your grill or grill pan to medium-high. Remove the chicken from the marinade, letting excess drip off, and grill each side for about 4 to 5 minutes. During cooking, baste the chicken occasionally with the reserved marinade to keep it moist and build up a sticky, flavorful glaze. Once done, let the chicken rest for a few minutes before slicing it thinly to keep juices locked in.

Grill the Pineapple:

Place the pineapple rings on the grill and cook until you see nice char marks and the pineapple is tender but not mushy. This enhances the sweetness and adds a smoky note that contrasts beautifully with the tender chicken.

Assemble the Stack:

On each plate, create a base of cooked rice. Layer a handful of cabbage slaw or lettuce over the rice, then arrange slices of the glazed chicken on top. Add grilled pineapple rings on the stack and scatter sliced red onions and chopped green onions. Sprinkle with sesame seeds if desired. Finish with fresh cilantro or a drizzle of spicy mayo to personalize your stack. Serve while warm.

Save

My favorite part is the pineapple glaze. The first time I grilled the pineapple rings, the sweet smokiness paired with the tangy ginger marinade surprised me with how well everything harmonized. It has become a special dish I bring to summer gatherings because it always feels festive and fresh.

Storage Tips

Store leftover grilled chicken and pineapple separately in airtight containers in the refrigerator to keep flavors from mixing too much. Reheat gently on the stovetop or microwave to prevent drying out. Cooked rice can be stored in the fridge and reheated with a sprinkle of water to restore moisture. Assemble stacks fresh to avoid sogginess in the slaw and pineapple.

Ingredient Substitutions

You can try chicken breasts instead of thighs but be careful not to overcook since they dry out faster. Use coconut aminos for a soy-free marinade alternative to keep the sweet-savory balance. Instead of rice, cauliflower rice or quinoa work well as lower-carb or gluten-free options. If you cannot find fresh pineapple, canned pineapple rings packed in juice can work but drain them well to avoid excess moisture.

Serving Suggestions

Pair the stack with a light cucumber salad or a tropical fruit salsa to enhance the fresh island vibes. A crisp lager or a fruity white wine like Riesling complements the sweet glaze beautifully. For a meal variation, serve the chicken and pineapple over a bed of lettuce and enjoy it as a low-carb salad.

Cultural Background

Huli Huli chicken is a classic Hawaiian dish originally popularized as a roadside barbecue chicken cooked on open fires. The name Huli Huli means turn turn, referring to flipping the chicken while it grills to cook evenly and absorb the smoky sauce. Traditionally glazed with a sweet soy and pineapple sauce, it embodies the multicultural influences of Hawaii’s diverse culinary heritage.

Pro Tips

• Always reserve some marinade before adding raw chicken so you can baste without worrying about contamination
• Do not rush the marinating step it really softens the meat and brings flavors all the way through
• Grilling pineapple until well charred is the key to developing balance between sweetness and smokiness

Recipe FAQs

→ What cut of chicken works best for this dish?

Boneless, skinless chicken thighs are ideal due to their juiciness and ability to absorb marinade flavors well.

→ How long should I marinate the chicken?

Marinate the chicken for at least 1 hour and up to 8 hours to allow the flavors to deeply penetrate.

→ Can I use a different base instead of rice?

Yes, cauliflower rice or brown rice are great alternatives for low-carb or whole grain options.

→ What’s the best way to grill the pineapple rings?

Grill pineapple rings over medium-high heat until they develop a nice char and become tender, enhancing their natural sweetness.

→ Are there optional garnishes to complement the dish?

Fresh cilantro, sesame seeds, and a drizzle of spicy mayo can add extra layers of flavor and texture.

→ Can this dish be prepared ahead of time?

Yes, the chicken and marinade can be prepared in advance; assemble the stack just before serving for best freshness.