Hawaiian Huli Huli Chicken Stack Recipe

Intro

There is something magical about the way sweet pineapple, smoky grilled chicken, and sticky caramelized glaze come together in one glorious bite. The first time I made a Hawaiian Huli Huli Chicken Stack, I remember standing by the grill in my backyard, the air thick with the scent of ginger, garlic, and soy sauce bubbling into a glossy glaze. The breeze was warm, my kids were running around barefoot, and I felt like I had bottled a little piece of island sunshine right there in my kitchen.

This Hawaiian Huli Huli Chicken Stack has become one of those recipes I pull out when I want to impress without stressing. It looks beautiful stacked high with juicy grilled chicken, grilled pineapple rings, fluffy rice, and a drizzle of that irresistible huli huli sauce. But more than that, it tastes like vacation.

It tastes like summer evenings and sticky fingers and going back for seconds even when you swore you were full.

As a home cook who loves bold flavors and colorful plates, I adore how this dish balances sweet, savory, smoky, and just a little tangy heat. And the best part? It’s surprisingly simple. Once you make the sauce and marinate the chicken, the rest is just layering deliciousness.

Let me walk you through it, just like I would if you were standing next to me in my kitchen.

What is Hawaiian Huli Huli Chicken Stack?

Huli huli chicken is a Hawaiian-inspired grilled chicken dish traditionally cooked over open flames and basted with a sweet and savory sauce made with soy sauce, brown sugar, ketchup, ginger, and garlic. The word “huli” means “turn” in Hawaiian, because the chicken is turned over and over on the grill while being brushed with sauce.

Now, the Hawaiian Huli Huli Chicken Stack takes that classic grilled chicken and builds it into something a little more playful and dramatic. Instead of serving it on a flat plate with rice on the side, we layer everything.

Imagine a base of fluffy jasmine rice, then a juicy grilled pineapple slice, then glossy grilled chicken, maybe another pineapple slice, and a final drizzle of thickened huli huli sauce cascading down the sides.

It’s part barbecue, part tropical bowl, part showstopper centerpiece.

The flavors are bold but comforting. The soy sauce brings saltiness. Brown sugar melts into deep sweetness. Fresh ginger and garlic add warmth and spice. Pineapple juice gives brightness. When it hits the grill, everything caramelizes into something sticky and smoky and irresistible.

Equipment List

You don’t need anything fancy, which is another reason I love making this for family dinners or weekend gatherings.

• Grill (charcoal or gas) or grill pan
• Medium saucepan
• Mixing bowls
• Whisk
• Tongs
• Sharp knife
• Cutting board
• Measuring cups and spoons
• Basting brush
• Rice cooker or pot with lid
• Small saucepan (for thickening sauce)
• Serving plates or shallow bowls

Recipe Card Info

Prep Time: 20 minutes (plus 2–8 hours marinating)

Cook Time: 25–30 minutes

Total Time: About 50 minutes (excluding marinating)

Serves: 4 people

Cuisine: Hawaiian-inspired

Course: Dinner

Calories: Approximately 520–600 calories per serving (depending on portion size)

Ingredients

For the Huli Huli Sauce & Marinade

• 1 cup pineapple juice
• 1/2 cup low-sodium soy sauce
• 1/2 cup ketchup
• 1/2 cup brown sugar (packed)
• 2 tablespoons rice vinegar
• 1 tablespoon fresh grated ginger
• 3 cloves garlic, minced
• 1 tablespoon sesame oil
• 1/2 teaspoon black pepper
• 1/2 teaspoon red pepper flakes (optional)

For the Chicken

• 2 pounds boneless, skinless chicken thighs (or breasts)
• 1 tablespoon olive oil
• Salt, to taste

For the Stack

• 4 cups cooked jasmine rice
• 1 fresh pineapple, peeled and sliced into rings (or 8 canned rings, drained)
• 2 tablespoons butter (for grilling pineapple)
• 2 green onions, sliced
• 1 tablespoon sesame seeds

Instructions

Step 1: Make the Sauce

In a medium saucepan, combine pineapple juice, soy sauce, ketchup, brown sugar, rice vinegar, grated ginger, minced garlic, sesame oil, black pepper, and red pepper flakes. Whisk everything together over medium heat.

Let it simmer gently for about 8–10 minutes. The sugar will dissolve and the flavors will marry together beautifully. The aroma at this stage is incredible — sweet, savory, and slightly sharp from the ginger.

Remove from heat and let it cool slightly.

Step 2: Marinate the Chicken

Reserve about 1 cup of the sauce for later (this will be used for basting and drizzling).

Place the chicken thighs in a bowl or zip-top bag. Pour the remaining sauce over the chicken, making sure every piece is coated. Cover and refrigerate for at least 2 hours, preferably overnight for deeper flavor.

This is where the magic happens. The soy sauce tenderizes. The pineapple juice adds sweetness and a subtle tang. The ginger and garlic soak into every fiber.

Step 3: Cook the Rice

Cook jasmine rice according to package instructions. I like to rinse it first until the water runs clear. It makes the rice fluffy instead of sticky.

Once cooked, fluff with a fork and keep warm.

Step 4: Grill the Chicken

Preheat your grill to medium-high heat. Lightly oil the grates.

Remove the chicken from marinade and let excess drip off. Discard used marinade.

Grill chicken for about 5–7 minutes per side, depending on thickness. Baste occasionally with reserved sauce.

You want beautiful grill marks and caramelized edges. The sugars in the sauce will create a sticky glaze. Internal temperature should reach 165°F (74°C).

Let the chicken rest for 5 minutes before slicing.

Step 5: Grill the Pineapple

Brush pineapple rings lightly with melted butter.

Place them on the grill for about 2–3 minutes per side until caramelized and slightly charred. The natural sugars will intensify, making them sweeter and slightly smoky.

Step 6: Thicken the Sauce

Take the reserved 1 cup sauce and simmer it in a small saucepan for 5–7 minutes until slightly thickened. If you want it thicker, mix 1 teaspoon cornstarch with 1 tablespoon water and stir it in.

It should coat the back of a spoon.

Step 7: Build the Stack

Now comes the fun part.

On each plate, spoon about 1 cup of rice into the center. Press it gently into a neat mound using the back of the spoon.

Place one grilled pineapple ring on top of the rice.

Add sliced grilled chicken over the pineapple.

You can layer another pineapple ring if you like more height.

Drizzle generously with thickened huli huli sauce.

Sprinkle with sliced green onions and sesame seeds.

Serve immediately.

Flavor Profile: Why This Dish Works

The Hawaiian Huli Huli Chicken Stack is all about contrast and balance.

The chicken is savory and smoky from the grill. The sauce is sticky-sweet with deep caramel notes from brown sugar. Pineapple brings brightness and a little tang that cuts through richness. Jasmine rice acts as a soft, neutral base that soaks up every drop of sauce.

When you take one bite with a bit of everything — rice, chicken, pineapple, glaze — you get layers. First sweetness. Then saltiness. Then a whisper of ginger heat at the back of your throat.

It’s playful. It’s comforting. It feels special but familiar.

Tips for the Best Results

• Marinate longer if you can. Overnight marinating makes the chicken deeply flavorful.
• Use chicken thighs for extra juiciness. They stay tender even if slightly overcooked.
• Don’t skip grilling the pineapple. That caramelization is everything.
• Let the chicken rest before slicing to keep it juicy.

Variations You Can Try

You can easily customize your Hawaiian Huli Huli Chicken Stack.

• Swap rice for coconut rice for extra tropical flavor.
• Add grilled bell peppers or red onions between layers.
• Make it spicy by adding sriracha or fresh chopped chili to the sauce.
• Turn it into sliders by stacking chicken and pineapple on brioche buns.

What to Serve With It

Although it’s a complete meal on its own, I love pairing it with:

• Simple cucumber salad
• Macaroni salad
• Grilled corn
• Mango salsa
• Light cabbage slaw

Make Ahead & Storage

• You can marinate chicken up to 24 hours in advance.
• Cooked chicken keeps in the refrigerator for 3–4 days.
• Reheat gently to avoid drying out.
• The sauce can be made 3 days ahead and stored in the fridge.

Why I Love Making This as a Female Chef

There’s something empowering about serving a dish that looks dramatic and tastes bold. As a woman in the kitchen who learned from watching my mother and grandmother, I carry that love of feeding people deeply.

This recipe feels joyful. It invites conversation. It makes people pause and say, “Wow.” And honestly, I live for that reaction.

Food doesn’t need to be complicated to feel special. It just needs care, balance, and heart.

Final Thoughts

The Hawaiian Huli Huli Chicken Stack is more than just grilled chicken and pineapple. It’s a celebration of sweet and savory harmony. It’s backyard grilling meets island inspiration. It’s sticky fingers and second helpings.

If you try it, make it your own. Add extra pineapple. Double the sauce. Pile it high. Cooking should feel fun and expressive.

And when you take that first bite, close your eyes for a second.

You just might hear the ocean.

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