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Hawaiian Huli Huli Chicken Stack

Juicy grilled chicken glazed with a sweet Huli Huli sauce, stacked with caramelized pineapple and served over rice.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 plates
Course: Dinner, Main
Cuisine: American, Hawaiian
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

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
Stack & Topping
  • 4 pineapple rings fresh or canned
  • 2 cups cooked rice white or jasmine
  • 1 tbsp sesame seeds toasted
  • 2 green onions sliced thin
  • Optional fresh cilantro for garnish

Equipment

  • Grill or skillet
  • Mixing bowls
  • Tongs
  • Measuring cups and spoons

Method
 

  1. In a medium bowl, whisk together soy sauce, brown sugar, pineapple juice, minced garlic, grated ginger, rice vinegar, and black pepper.
  2. 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 overnight.
  3. Preheat grill or skillet to medium-high heat and brush grates with oil.
  4. Grill chicken for 5–6 minutes per side, basting with reserved marinade until fully cooked and caramelized.
  5. Grill pineapple rings 1–2 minutes per side until golden and caramelized.
  6. Place rice on each plate, top with pineapple, then chicken. Sprinkle with sesame seeds and green onions.
  7. Add optional cilantro for garnish and serve immediately.

Notes

For extra flavor, reduce reserved marinade to create a thicker glaze for drizzling.