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–+ servings
Hawaiian Huli Huli Chicken Stack

Irresistible Hawaiian Huli Huli Chicken Stack Just Like Paradise

Discover the vibrant flavors of Hawaiian Huli Huli Chicken Stack, a delightful dish that brings paradise to your plate.
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Prep Time 30 minutes
Cook Time 20 minutes
Marinating Time 2 hours
Total Time 2 hours 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Hawaiian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Marinade
  • 4 pieces Chicken Thighs or Breasts Thighs for juiciness, breasts for lower fat
  • 1/2 cup Pineapple Juice Fresh juice delivers the best flavor
  • 1/4 cup Soy Sauce Replace with gluten-free tamari if needed
  • 1/4 cup Brown Sugar Skip if cutting sugar
  • 1/4 cup Ketchup Low-sugar or homemade options available
  • 2 tablespoons Rice Vinegar Apple cider vinegar works as a substitute
  • 2 tablespoons Honey Agave syrup for vegan options
  • 3 cloves Garlic (minced) Use fresh for better flavor
  • 1 tablespoon Fresh Ginger (grated) Infuses warmth and spice
For Cooking & Assembly
  • 2 tablespoons Sesame Oil Imparts nutty flavor; vegetable oil can be used
  • 1 teaspoon Black Pepper Adjust to your taste preference
  • 2 cups Jasmine Rice or Coconut Rice Coconut rice adds tropical flair
  • 1 tablespoon Unsalted Butter (optional) For fluffing rice
  • 1 cup Fresh Pineapple (sliced) Grilled for caramelized flavor
For the Glaze
  • 1/2 cup Reserved Marinade
  • 1 tablespoon Cornstarch
  • 2 tablespoons Water
For Garnish
  • 2 tablespoons Toasted Sesame Seeds
  • 2 tablespoons Green Onions/Cilantro Chopped for freshness

Equipment

  • Grill
  • mixing bowl
  • Skillet
  • saucepan
  • Meat Thermometer

Method
 

Marinating and Cooking
  1. In a mixing bowl, whisk together pineapple juice, soy sauce, brown sugar, ketchup, rice vinegar, honey, minced garlic, and grated ginger to create a flavorful marinade. Submerge chicken in the mixture and refrigerate for at least 2 hours or overnight.
  2. Preheat grill or skillet to medium-high heat (around 400°F). Lightly oil the cooking surface.
  3. Cook marinated chicken for 5-6 minutes on each side. Ensure an internal temperature of 165°F is reached for proper doneness.
  4. Grill pineapple slices for 1-2 minutes on each side until caramelized.
  5. Combine reserved marinade with cornstarch and water in a saucepan. Simmer until thickened into a glaze.
  6. Fluff cooked jasmine or coconut rice with a fork, optionally mixing in unsalted butter.
  7. Assemble by layering rice, chicken, and then drizzle with glaze. Add caramelized pineapple slices on top.
  8. Garnish with sesame seeds and chopped green onions or cilantro before serving.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 50gProtein: 30gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 100mgSodium: 800mgPotassium: 500mgFiber: 2gSugar: 18gVitamin A: 200IUVitamin C: 25mgCalcium: 30mgIron: 2mg

Notes

For best results, marinate the chicken overnight and ensure a proper grill temperature for caramelization.

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