Name: Hawaiian Huli Huli Chicken Stack Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 2 h 30 min
Cuisine: Hawaiian
Ingredients: 1.5 lbs boneless, skinless chicken breasts or thighs (organic or air-chilled preferred); 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; 4 fresh pineapple rings; Cooked white rice (for stacking); 2 tbsp sliced green onions (for garnish); 1 tsp sesame seeds (for garnish)

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Introduction

Hawaiian Huli Huli Chicken Stack brings together the sweet and savory flavors of tropical pineapple and rich teriyaki glaze in a visually stunning layered dish. Perfect for summer grilling or an impressive dinner, it’s a delicious way to enjoy tender chicken paired with caramelized pineapple and fluffy rice.

The image shows a white plate with a neat bed of steamed white rice topped with a layer of dark, shiny grilled shrimp covered in a sticky glaze and sprinkled with sesame seeds. On top of the shrimp sits a single round slice of bright yellow grilled pineapple, slightly charred at the edges, adding a pop of color and texture. A small bunch of finely chopped green onions rests on the pineapple, adding freshness and a splash of bright green. The white marbled surface underneath the plate is clean and simple. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1.5 lbs boneless, skinless chicken breasts or thighs (organic or air-chilled preferred)
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
4 fresh pineapple rings
Cooked white rice (for stacking)
2 tbsp sliced green onions (for garnish)
1 tsp sesame seeds (for garnish)

Instructions

Step 1: In a medium bowl, whisk together the teriyaki sauce, pineapple juice, soy sauce, brown sugar, minced garlic, grated ginger, and toasted sesame oil to make the marinade.
Step 2: Place the chicken in a large zip-top bag or shallow dish, pour the marinade over it, seal tightly, and refrigerate for at least 2 hours, or overnight for maximum flavor.
Step 3: Preheat a grill or grill pan to medium-high heat. Remove the chicken from the marinade (reserve the marinade) and grill the chicken for 6 to 7 minutes per side until fully cooked and nicely charred.
Step 4: Place the pineapple rings on the grill and cook for 2 to 3 minutes per side until caramelized and grill marks appear.
Step 5: Pour the reserved marinade into a small saucepan and bring to a boil. Simmer for 5 to 6 minutes until it thickens into a glossy glaze.
Step 6: To assemble, spoon a layer of cooked white rice onto each plate. Top with grilled chicken, then a grilled pineapple ring. Drizzle the thickened glaze over the stack and garnish with sliced green onions and sesame seeds.

Tips & Variations

For extra smoky flavor, use a charcoal grill or add wood chips to a gas grill while cooking.
Substitute chicken thighs for juicier meat or chicken breasts for a leaner option.
Try serving over coconut rice for a tropical twist.
Use fresh ginger instead of ground for a brighter, more fragrant marinade.

Storage

Store leftover grilled chicken, pineapple, and glaze separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in a microwave or skillet until warmed through. Freshly cooked rice is best used within 1 day for optimal texture.

How to Serve

The image shows a white plate filled with a base layer of fluffy white rice. On top of the rice, there is a thick layer of dark brown grilled shrimp, glazed with a sticky, shiny sauce that looks sweet and savory. Above the shrimp, there is a single round slice of grilled pineapple marked with charred grill lines, its bright yellow color contrasting with the shrimp below. The top layer is a small pile of thinly sliced green onions adding a fresh touch. The white marbled surface under the plate brightens the scene, and a woman's hand is gently holding the edge of the plate. The photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe without a grill?

Yes, you can cook the chicken and pineapple under a broiler or in a grill pan on the stovetop. Just watch carefully to avoid burning and ensure even cooking.

Is it necessary to boil the marinade to make a glaze?

Boiling the reserved marinade thickens it safely and intensifies the flavors, turning it into a delicious glaze. It’s important to boil since the marinade has been in contact with raw chicken.