Hawaiian Huli Huli Chicken Stack brings the tropical flavors of the islands right to your dinner table! This dish is not just a feast for your palate; it’s also visually stunning and perfect for impressing friends and family. With its sweet and savory marinade combined with juicy grilled chicken and succulent pineapple, you’ll transport everyone to a Hawaiian paradise with just one bite.
Why You’ll Love This Hawaiian Huli Huli Chicken Stack
- Bursting with flavor: The sweet-tangy marinade pays homage to Hawaiian cuisine.
- Quick meal prep: With a marinating time and grilling, you can have dinner ready in about an hour.
- Perfect for families: Kids will love the pineapple and chicken combo, making it a family-friendly favorite.
- Eye-catching presentation: Layered stacks look great on the plate, perfect for entertaining.
- Healthy and satisfying: With lean protein and fresh fruit, this dish ticks all the boxes for a nutritious meal.
Ingredients Needed
For the Chicken:
- 1.5 lbs boneless, skinless chicken breasts or thighs (organic or air-chilled preferred)
For the Marinade:
- ½ cup low-sodium teriyaki sauce
- ⅓ cup pure pineapple juice (no sugar added)
- ¼ cup low-sodium or naturally brewed soy sauce
- 3 tbsp dark brown sugar
- 2 large garlic cloves, minced
- 1 tbsp freshly grated ginger
- 1 tsp toasted sesame oil
For Grilling:
- 4 fresh pineapple rings
- Cooked white rice (for stacking)
For Garnish:
- 2 tbsp sliced green onions
- 1 tsp sesame seeds
Step-by-Step Instructions
1. Make the Marinade:
In a medium bowl, whisk together the teriyaki sauce, pineapple juice, soy sauce, brown sugar, garlic, ginger, and sesame oil until well combined.
2. Marinate the Chicken:
Place the chicken in a large zip-top bag or shallow dish. Pour the marinade over the chicken, seal it, and refrigerate for at least 2 hours, or overnight for maximum flavor.
3. Grill the Chicken:
Preheat your grill or grill pan to medium-high heat. Remove the chicken from the marinade (reserve the marinade) and grill for 6–7 minutes per side, until cooked through and charred.
4. Grill Pineapple:
Add the pineapple rings to the grill and cook for 2–3 minutes per side until caramelized.
5. Make the Glaze:
In a small saucepan, boil the reserved marinade for 5–6 minutes until thickened into a glossy sauce.
6. Assemble the Stack:
Spoon rice onto a plate, layer with grilled chicken, top with a grilled pineapple ring, then drizzle with the glaze. Garnish with green onions and sesame seeds.
Serving Suggestions for Hawaiian Huli Huli Chicken Stack
Serve your assembled stacks with a fresh side salad or grilled vegetables for a complete meal. Pair with coconut rice for an extra tropical twist and consider a fruity drink, such as a piña colada, for the full Hawaiian experience.
Tips for Success with Hawaiian Huli Huli Chicken Stack
- Marinate longer for more flavor: Allowing the chicken to marinate overnight deepens the flavors.
- Check the grill temperature: Ensure your grill is hot enough to sear the chicken properly, locking in those juices.
- Don’t skip the glaze: Boiling the marinade not only intensifies the flavor but also makes it safe to consume.
- Use fresh pineapple: It’s sweeter and juicier than canned, enhancing the dish’s tropical taste.
- Adjust sweetness: If you prefer less sweetness, reduce the brown sugar in the marinade.
- Use a meat thermometer: This ensures your chicken reaches a safe internal temperature of 165°F for optimal juicy results.
Variations
- Spicy Kick: Add sriracha or red pepper flakes to the marinade for a spicy twist.
- Vegetarian Option: Substitute chicken with firm tofu or portobello mushrooms for a plant-based alternative.
- Rice Variants: Use brown rice, quinoa, or even cauliflower rice for a healthier option.
FAQs
Q: Can I use chicken thighs instead of breasts?
A: Yes! Chicken thighs are great for grilling and stay juicy due to their higher fat content.
Q: How long does the chicken need to marinate?
A: For best results, marinate for at least 2 hours, but overnight is ideal for flavor infusion.
Q: Can I prepare the glaze ahead of time?
A: Yes! You can make the glaze in advance and refrigerate it until you’re ready to use it. Just reheat before serving.
Ingredients
For the Chicken
- 1.5 lbs boneless, skinless chicken breasts or thighs (organic or air-chilled preferred)
For the Marinade
- ½ cup low-sodium teriyaki sauce
- ⅓ cup pure pineapple juice (no sugar added)
- ¼ cup low-sodium or naturally brewed soy sauce
- 3 tbsp dark brown sugar
- 2 large garlic cloves, minced
- 1 tbsp freshly grated ginger
- 1 tsp toasted sesame oil
For Grilling
- 4 pieces fresh pineapple rings
- Cooked white rice (for stacking)
For Garnish
- 2 tbsp sliced green onions
- 1 tsp sesame seeds
Instructions
Preparation
- In a medium bowl, whisk together the teriyaki sauce, pineapple juice, soy sauce, brown sugar, garlic, ginger, and sesame oil until well combined.
- Place the chicken in a large zip-top bag or shallow dish. Pour the marinade over the chicken, seal it, and refrigerate for at least 2 hours, or overnight for maximum flavor.
Grilling
- Preheat your grill or grill pan to medium-high heat. Remove the chicken from the marinade (reserve the marinade) and grill for 6–7 minutes per side, until cooked through and charred.
- Add the pineapple rings to the grill and cook for 2–3 minutes per side until caramelized.
Glazing and Assembling
- In a small saucepan, boil the reserved marinade for 5–6 minutes until thickened into a glossy sauce.
- Spoon rice onto a plate, layer with grilled chicken, top with a grilled pineapple ring, then drizzle with the glaze. Garnish with green onions and sesame seeds.
