If you’ve ever dreamed of tropical flavors with a sweet-savory kick, the Hawaiian Huli Huli Chicken Stack is your dream come true. This iconic Hawaiian dish combines tender, juicy chicken with a sticky, flavorful glaze, topped with caramelized pineapple and served over a bed of rice or greens. Perfect for family dinners, meal prep, or impressing guests at your next summer cookout, this recipe brings aloha straight to your plate.

Ingredients

For the Chicken & Marinade:
- 4 boneless, skinless chicken thighs
- 1/4 cup soy sauce
- 1/4 cup brown sugar, packed
- 2 tbsp pineapple juice
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 tbsp rice vinegar
- 1/2 tsp black pepper
For the Stack & Topping:
- 4 pineapple rings, fresh or canned
- 2 cups cooked white or jasmine rice
- 1 tbsp sesame seeds, toasted
- 2 green onions, sliced thin
- Optional: fresh cilantro for garnish

Instructions

Prepare the Marinade:
In a medium bowl, whisk together soy sauce, brown sugar, pineapple juice, minced garlic, grated ginger, rice vinegar, and black pepper until sugar is dissolved and mixture is smooth.
Marinate the Chicken:
Place chicken thighs in a zip-top bag or shallow dish and pour half the marinade over them. Refrigerate for at least 2 hours or up to overnight for maximum flavor. Reserve the other half of the marinade for basting and sauce later.
Preheat Grill or Pan:
Preheat your grill to medium-high heat (or heat a large skillet or grill pan over medium-high). Brush grates with oil to prevent sticking.
Cook the Chicken:
Remove chicken from marinade and grill for 5–6 minutes per side, basting with reserved marinade every 2–3 minutes, until chicken reaches an internal temperature of 165°F (74°C) and has a nice caramelized glaze.
Grill the Pineapple:
While chicken is cooking, lightly grill pineapple rings for 1–2 minutes per side until golden brown and caramelized.
Assemble the Stack:
Place a scoop of cooked rice on each plate, top with one grilled pineapple ring, then place the glazed chicken thigh on top. Sprinkle with toasted sesame seeds and sliced green onions. Add optional fresh cilantro for extra color and flavor.
Serve:
Serve immediately while warm. Pair with a side of steamed vegetables or a simple salad to balance the sweetness of the Huli Huli glaze.

Tips & Tricks

Marinating: For best results, marinate chicken overnight to let the flavors fully infuse.
Sauce Consistency: Reduce the reserved marinade over medium heat for 3–5 minutes to create a thick, sticky glaze.
Grill Alternatives: If you don’t have a grill, use a cast-iron skillet or oven broiler to achieve a similar caramelization.
Make Ahead: Grill chicken and pineapple ahead of time, then reheat gently under a broiler before stacking.

Variations

Spicy Huli Huli: Add 1–2 tsp sriracha or crushed red pepper to the marinade for a sweet-spicy kick.
Teriyaki Twist: Swap soy sauce for low-sodium teriyaki sauce and add a splash of mirin for depth.
Vegetarian Option: Replace chicken with firm tofu or tempeh, marinate and grill in the same way.

Serving Suggestions

Serve over a bed of coconut rice for extra tropical flair.
Add grilled bell peppers or zucchini for a colorful, nutritious plate.
Top with a fried egg for a Hawaiian-inspired brunch.

Fun Facts & Cultural Context

Huli Huli chicken originates from Hawaii in the mid-20th century. “Huli” means “turn” in Hawaiian, reflecting the traditional method of grilling chicken on an open spit while continuously turning it over an open flame. This recipe captures the essence of authentic Hawaiian street food, bringing tropical, sweet, and savory flavors to your kitchen without needing a professional grill setup.