A bright, grill-ready stack that brings sweet pineapple, smoky char, and a tangy Huli Huli glaze to your weeknight table.
introduction
This Hawaiian Huli Huli Chicken Stack captures that iconic sweet-and-savory island flavor in an easy, layered plate that’s perfect for busy families and summer cookouts. The Hawaiian Huli Huli Chicken Stack is built for texture — juicy grilled chicken, soft jasmine rice, crunchy bell pepper, and creamy avocado — all in one pretty stack that photographs beautifully for Pinterest and feeds a crowd with minimal fuss. For another quick, flavor-forward rice stack to try on a busy night, check out the honey-lime chicken avocado rice stack.
Why You’ll Love This Hawaiian Huli Huli Chicken Stack:
- Big, bright Hawaiian flavors with minimal hands-on time
- Family-friendly: picky eaters love the sweet glaze and rice base
- Great for meal prep — grill extra chicken for easy lunches
- Visually stunning for entertaining and Pinterest photos
- Can be made on a grill or grill pan for year-round cooking
Ingredients Needed
Protein
- 4 boneless, skinless chicken thighs
Huli Huli sauce / Marinade
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 1/4 cup pineapple juice
- 2 tablespoons ketchup
- 1 tablespoon rice vinegar
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
Cooking oil
- 1 tablespoon vegetable oil
Base & toppings
- 2 cups cooked jasmine rice
- 1 cup fresh pineapple, diced
- 1 red bell pepper, diced
- 1/2 cup green onions, sliced
- 1 avocado, sliced
- Fresh cilantro, for garnish
- Lime wedges, for serving
Step-by-Step Instructions
- In a medium bowl, whisk together the soy sauce, brown sugar, pineapple juice, ketchup, rice vinegar, garlic, and ginger until the sugar is dissolved.
- Place the chicken thighs in a resealable plastic bag and pour the marinade over them. Seal the bag and refrigerate for at least 2 hours, ideally overnight for maximum flavor.
- Preheat the grill or a grill pan over medium-high heat. Remove the chicken from the marinade and discard the marinade.
- Brush the chicken thighs with vegetable oil and place them on the grill. Cook for about 6-7 minutes on each side, or until the chicken is cooked through and has nice grill marks. The internal temperature should reach 165°F (75°C).
- While the chicken is grilling, prepare the Jasmine rice according to package instructions if not already cooked.
- Once the chicken is done, remove it from the grill and let it rest for a few minutes. After resting, slice the chicken into bite-sized strips.
- To assemble the stack, in a serving dish, create a base with a scoop of jasmine rice. Add a generous layer of grilled chicken strips on top. Next, layer on the diced fresh pineapple, red bell pepper, and sliced avocado on top of the chicken. Finish the stack by sprinkling green onions and fresh cilantro over the top. Serve immediately with lime wedges on the side for a fresh squeeze of juice.
Serving Suggestions Hawaiian Huli Huli Chicken Stack
- Serve with a simple green salad dressed in lime vinaigrette to cut through the sweetness.
- Add a side of roasted sweet potatoes or grilled corn for a full island-inspired plate.
- For a handheld option at casual gatherings, deconstruct the stack into bowls or wraps — a fun riff similar to a crispy chicken ranch wrap but with tropical flavors.
- Garnish with extra cilantro and lime for bright contrast and a fresh finish.
Tips for Success Hawaiian Huli Huli Chicken Stack
- Marinate longer for deeper flavor: aim for at least 4 hours or overnight when possible.
- Pat chicken dry before grilling so it sears instead of steams — you’ll get better char and texture.
- Use ripe pineapple for sweetness; canned juice is fine for the marinade but fresh pineapple chunks brighten the stack.
- Let the chicken rest 5 minutes after grilling to keep juices locked in.
- If you don’t have a grill, a hot grill pan or broiler works — for a stovetop stack inspiration, try ideas from the honey-lime chicken avocado rice stack.
variation
- Oven method: Roast marinated chicken at 425°F for 18–22 minutes until 165°F internal, then broil 1–2 minutes for char.
- Vegetarian swap: Grill thick portobello caps or pineapple-steak slices tossed in the marinade for a plant-based stack.
- Spicy Huli Huli: Add 1–2 teaspoons sriracha or a pinch of red pepper flakes to the marinade.
FAQs
Q: Can I use chicken breasts instead of thighs?
A: Yes — use boneless chicken breasts, but reduce grill time slightly and watch for 165°F internal temperature to avoid drying out.
Q: How far ahead can I marinate the chicken?
A: Up to 24 hours is ideal. Acid from the pineapple and vinegar can start to change texture if left much longer.
Q: Can I make this gluten-free?
A: Yes — use a gluten-free soy sauce (tamari) and check ketchup labels to ensure they’re gluten-free.
Q: What’s the best way to store leftovers?
A: Store chicken and rice separately in airtight containers in the fridge for up to 3–4 days. Reheat gently to keep the chicken juicy.
Q: Can I freeze the chicken?
A: Yes — cooked, sliced chicken freezes well for up to 2 months. Thaw overnight in the fridge before reheating.
Ingredients
Protein
- 4 pieces boneless, skinless chicken thighs
Huli Huli Sauce / Marinade
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 1/4 cup pineapple juice
- 2 tablespoons ketchup
- 1 tablespoon rice vinegar
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
Cooking Oil
- 1 tablespoon vegetable oil
Base & Toppings
- 2 cups cooked jasmine rice
- 1 cup fresh pineapple, diced
- 1 piece red bell pepper, diced
- 1/2 cup green onions, sliced
- 1 piece avocado, sliced
- fresh cilantro, for garnish
- lime wedges, for serving
Instructions
Preparation
- In a medium bowl, whisk together the soy sauce, brown sugar, pineapple juice, ketchup, rice vinegar, garlic, and ginger until the sugar is dissolved.
- Place the chicken thighs in a resealable plastic bag and pour the marinade over them. Seal the bag and refrigerate for at least 2 hours, ideally overnight for maximum flavor.
Cooking
- Preheat the grill or a grill pan over medium-high heat. Remove the chicken from the marinade and discard the marinade.
- Brush the chicken thighs with vegetable oil and place them on the grill. Cook for about 6-7 minutes on each side, or until the chicken is cooked through and has nice grill marks.
- While the chicken is grilling, prepare the Jasmine rice according to package instructions if not already cooked.
- Once the chicken is done, remove it from the grill and let it rest for a few minutes. After resting, slice the chicken into bite-sized strips.
Assembly
- To assemble the stack, create a base with a scoop of jasmine rice. Add a generous layer of grilled chicken strips on top.
- Layer on the diced fresh pineapple, red bell pepper, and sliced avocado on top of the chicken.
- Finish the stack by sprinkling green onions and fresh cilantro over the top. Serve immediately with lime wedges on the side.
