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Hawaiian Huli Huli Chicken Stack

Hawaiian Huli Huli Chicken Stack Recipe

Olivia Brooks
Try this Hawaiian Huli Huli Chicken Stack packed with smoky chicken, pineapple rings, ginger, garlic, and a glossy soy glaze.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Dinner
Cuisine Hawaiian-inspired
Servings 4
Calories 520 kcal

Equipment

  • 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

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.

Notes

  • 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.
Keyword Hawaiian Huli Huli Chicken Stack