Hawaiian Huli Huli Chicken Stack

If you’re looking for a dish that brings the spirit of the islands right to your dinner table, then this Hawaiian Huli Huli Chicken Stack is exactly what you need. It’s a delightful mix of juicy, teriyaki-marinated chicken and caramelized pineapple, all nestled on a bed of fluffy white rice. This recipe has become a beloved favorite in my home for its smoky-sweet flavors and vibrant presentation. Whether you’re cooking for a busy weeknight or planning a family gathering, this dish is sure to impress everyone at the table.

What I love most about this Hawaiian Huli Huli Chicken Stack is how easily it comes together. You can marinate the chicken ahead of time and grill it up in no time. The combination of sweet and savory notes makes every bite feel like a mini-vacation to Hawaii!

Why You’ll Love This Recipe

• Quick and Easy: This recipe takes just about 40 minutes from start to finish, making it perfect for those busy nights.
• Family-Friendly: Kids love the sweet flavors, and it’s an excellent way to introduce them to tropical tastes!
• Make-Ahead Marvel: Marinate the chicken overnight for even more flavor, making your meal prep easier.
• Impressive Presentation: Stacking the ingredients creates a beautiful plate that looks as good as it tastes.
• Customizable Flavors: You can easily tweak ingredients based on what you have on hand or personal preferences.

Ingredients You’ll Need

These ingredients are simple, wholesome, and full of flavor! You’ll find that each component contributes to the deliciousness of your Hawaiian Huli Huli Chicken Stack.

For the Marinade

• 1.5 lbs boneless, skinless chicken breasts or thighs (organic or air-chilled preferred)
• 0.5 cup low-sodium teriyaki sauce
• 0.33 cup pure pineapple juice (no sugar added)
• 0.25 cup low-sodium soy sauce (or naturally brewed)
• 3 tablespoons dark brown sugar
• 2 large garlic cloves (minced)
• 1 tablespoon fresh ginger (grated)
• 1 teaspoon toasted sesame oil

For Grilling

• 4 fresh pineapple rings

For Stacking

• 3 cups cooked white rice (for stacking)
• 2 tablespoons green onions (sliced, for garnish)
• 1 teaspoon sesame seeds (for garnish)

Variations

This recipe is quite flexible! Here are some fun variations you might enjoy trying:

• Swap the protein: Use boneless chicken thighs instead of breasts for extra juiciness, or try tofu for a plant-based option.
• Add some heat: Mix in some red pepper flakes or sliced jalapeños into your marinade if you like a spicy kick.
• Change up the fruit: Instead of pineapple, grill peaches or mangoes for a different sweet twist.
• Use cauliflower rice: For a lower-carb version, swap out regular rice with cauliflower rice—it still works beautifully!

How to Make Hawaiian Huli Huli Chicken Stack

Step 1: Prepare the Marinade

In a medium bowl, whisk together teriyaki sauce, pineapple juice, soy sauce, dark brown sugar, minced garlic, grated ginger, and toasted sesame oil until everything is well combined and the sugar dissolves completely. This marinade is what infuses the chicken with that delicious blend of sweet and savory flavors.

Step 2: Marinate the Chicken

Place your chicken in a large zip-top bag or shallow dish. Pour the marinade over it, seal it up tightly, and refrigerate for at least 2 hours—or better yet, overnight! Flipping the chicken once or twice ensures that every piece gets that amazing flavor soaked in.

Step 3: Get Your Grill Ready

Preheat your grill or grill pan to medium-high heat. A hot grill helps achieve those beautiful grill marks while sealing in juices—this step is essential for mouthwatering results.

Step 4: Grill the Chicken

Remove your marinated chicken from the fridge and set aside any leftover marinade to turn into glaze later. Grill your chicken for about 6-7 minutes per side until it’s cooked through—aiming for an internal temperature of 165°F will help you avoid dry meat!

Step 5: Grill the Pineapple

Once your chicken is done grilling, add those lovely pineapple rings to the grill. Cook them for about 2-3 minutes per side until they show off some gorgeous caramelization—that’s where all that sweetness really shines!

Step 6: Make Your Glaze

In a small saucepan over medium heat, bring back that reserved marinade to a rolling boil. Let it simmer for about 5-6 minutes until thickened into a glossy glaze; this adds another layer of flavor when drizzled over your stack!

Step 7: Assemble Your Stack

To serve up this masterpiece, spoon some fluffy white rice onto each plate first. Layer on your grilled chicken followed by a grilled pineapple ring on top. Drizzle generously with that delicious glaze you’ve made and finish with sliced green onions and sesame seeds for garnish.

Step 8: Let It Rest

Give your grilled chicken about five minutes to rest before serving so all those juicy flavors can redistribute nicely throughout each piece.

Now you’re ready to dig in! Enjoy every delicious bite of this Hawaiian Huli Huli Chicken Stack—it’s sure to become one of your favorites too!

Pro Tips for Making Hawaiian Huli Huli Chicken Stack

Creating the perfect Hawaiian Huli Huli Chicken Stack is a breeze with just a few helpful tips!

• Marinate Longer for Flavor: Allowing the chicken to marinate overnight intensifies the flavor, ensuring every bite bursts with that sweet and tangy goodness.

• Preheat Your Grill: A properly heated grill creates beautiful sear marks and locks in moisture, leading to juicy chicken that’s grilled to perfection.

• Use Fresh Pineapple: Opting for fresh pineapple instead of canned adds a vibrant flavor and texture, elevating the entire dish with its natural sweetness.

• Thicken the Glaze: Don’t skip boiling the reserved marinade! This step not only thickens it into a glaze but also ensures food safety by eliminating any raw chicken bacteria.

• Let Chicken Rest: Giving your grilled chicken a few minutes to rest before slicing allows the juices to redistribute, resulting in tender, juicy meat that won’t dry out.

How to Serve Hawaiian Huli Huli Chicken Stack

Presenting your Hawaiian Huli Huli Chicken Stack can turn an everyday meal into a delightful dining experience. With just a touch of creativity, you can make this dish shine on your table!

Garnishes

• Green Onions: Freshly sliced green onions add a pop of color and a mild onion flavor that complements the sweetness of the chicken and pineapple.
• Sesame Seeds: Sprinkling sesame seeds on top enhances both presentation and texture, giving your dish a delightful crunch.
• Cilantro Sprigs: Adding fresh cilantro as a garnish introduces an aromatic touch that brightens up the flavors beautifully.

Side Dishes

• Coconut Rice: This fragrant rice dish infuses coconut milk into fluffy rice, enhancing the tropical theme while providing creamy richness.
• Mango Salsa: A refreshing mango salsa made with diced mangoes, red onion, lime juice, and cilantro brings a zesty contrast to the sweetness of the chicken.
• Grilled Asparagus: Lightly seasoned grilled asparagus provides a crisp and colorful side that balances out the heartiness of the stack.
• Coleslaw: A crunchy coleslaw made from cabbage and carrots dressed in a light vinaigrette adds freshness and texture, making it an ideal companion for this savory dish.

With these tips and serving suggestions, your Hawaiian Huli Huli Chicken Stack will not only taste amazing but look stunning too! Enjoy your culinary adventure!

Make Ahead and Storage

This Hawaiian Huli Huli Chicken Stack is perfect for meal prep! You can marinate the chicken ahead of time and enjoy delicious leftovers during the week. Here’s how to store and preserve your tasty creation:

Storing Leftovers

• Allow the assembled chicken stack to cool completely before storing.
• Place in an airtight container in the refrigerator.
• Enjoy within 3-4 days for best quality.

Freezing

• For longer storage, freeze the grilled chicken and pineapple separately from the rice.
• Wrap each component tightly in plastic wrap and then in aluminum foil or place in freezer-safe bags.
• Store in the freezer for up to 2 months.

Reheating

• Thaw frozen chicken and pineapple in the refrigerator overnight before reheating.
• Reheat in a skillet over medium heat until warmed through or microwave on a microwave-safe plate.
• For rice, add a splash of water before microwaving to keep it moist.

FAQs

If you have any questions about this delightful recipe, you’re in the right place!

Can I use chicken thighs instead of breasts for Hawaiian Huli Huli Chicken Stack?

Absolutely! Using chicken thighs will yield even juicier results. Just ensure they are boneless and skinless for easy stacking.

How do I make Hawaiian Huli Huli Chicken Stack gluten-free?

To make this dish gluten-free, substitute low-sodium soy sauce with tamari or coconut aminos, which are both gluten-free alternatives.

What’s the best way to serve Hawaiian Huli Huli Chicken Stack?

For an impressive presentation, stack fluffy white rice at the bottom, followed by grilled chicken, topped with caramelized pineapple. Drizzle with glaze and garnish!

Can I make Hawaiian Huli Huli Chicken Stack ahead of time?

Yes! You can marinate the chicken a day ahead and grill it just before serving for optimal flavor.

What sides pair well with Hawaiian Huli Huli Chicken Stack?

Consider serving with steamed vegetables or a fresh salad to complement the sweet and smoky flavors of the chicken stack.

Final Thoughts

I hope you find as much joy in making this Hawaiian Huli Huli Chicken Stack as I do! It’s not just a meal; it’s a little slice of tropical paradise that brings smiles around the dinner table. Enjoy every bite, and don’t hesitate to share your creations—I’d love to hear how yours turned out!