The sound of sizzling chicken on a grill instantly transports me to the breezy shores of Hawaii, where the air is filled with the aroma of sweet teriyaki and tangy pineapple. Let me introduce you to my favorite summer dish: the Hawaiian Huli Huli Chicken Stack. This colorful creation features tender, marinated chicken layered with caramelized pineapple, all resting on a bed of fluffy rice. Not only is it incredibly quick to whip up on busy weeknights, but it also transforms any gathering into a tropical escape, impressing friends and family alike. Ready to take your taste buds on a vacation without leaving your kitchen? Grab your grill, and let’s dive into this delightful recipe! Why is this recipe a must-try? Flavor Explosion: Bold, teriyaki-marinated chicken meets sweet, caramelized pineapple for a truly mouthwatering experience. Easy to Prepare: Just a little marination and grilling, making it approachable for both beginners and seasoned chefs alike. Versatile Dish: Enjoy it as a stand-alone stack or serve it with a refreshing side like a tropical coleslaw for a complete meal. Crowd-Pleaser: This dish is perfect for summer barbecues or weeknight dinners, sure to impress family and friends. Health-Conscious: Utilizing low-sodium ingredients keeps it tasty without the extra salt—great for those watching their intake! Elevate your mealtime with this Hawaiian Huli Huli Chicken Stack, and consider pairing it with a refreshing side like Tzatziki Chicken Veggie Naan Pizza for a delightful culinary journey. Hawaiian Huli Huli Chicken Stack Ingredients For the Chicken Marinade Boneless, skinless chicken breasts/thighs – This is your main source of protein; opting for organic ensures richer flavor. Low-sodium teriyaki sauce – Adds a sweet depth; you may want to choose naturally brewed for an authentic taste. Pure pineapple juice (no sugar added) – This brings a naturally sweet tropical essence to your marinade. Low-sodium soy sauce – Introduces a savory umami flavor; feel free to swap it for tamari if gluten-free. Dark brown sugar – Infuses a rich sweetness along with caramel notes; light brown sugar can be used as a substitute. Large garlic cloves, minced – Elevates your dish with a savory kick; garlic powder is a handy alternative if you’re short on time. Freshly grated ginger – Provides a zesty freshness that complements the chicken perfectly; ground ginger works too if needed. Toasted sesame oil – Adds a lovely nuttiness; regular sesame oil works just as well if that’s what you have on hand. For the Grilled Components Fresh pineapple rings – Grilling these caramelizes their natural sugars, creating heavenly flavor; canned versions can work—just be sure they’re well-drained. Cooked white rice – This fluffy base is perfect for stacking; coconut rice can kick the tropical vibes up a notch! For Garnishing Sliced green onions – These add a fresh and colorful touch; chives serve as a great substitute. Sesame seeds – Not only enhances presentation but adds a nutty crunch; feel free to skip if you don’t have any on hand. Dive into this Hawaiian Huli Huli Chicken Stack, and experience a burst of flavor that will whisk you away to the islands with every bite! Step‑by‑Step Instructions for Hawaiian Huli Huli Chicken Stack Step 1: Make the Marinade In a medium bowl, whisk together the low-sodium teriyaki sauce, pure pineapple juice, low-sodium soy sauce, dark brown sugar, minced garlic, freshly grated ginger, and toasted sesame oil until fully combined and the sugar has dissolved. This fragrant marinade will infuse your chicken with wonderful flavors, creating the perfect base for your Hawaiian Huli Huli Chicken Stack. Step 2: Marinate the Chicken Place the boneless, skinless chicken breasts or thighs into a zip-top bag or shallow dish. Pour the marinade over the chicken, ensuring it is well-coated. Seal the bag or cover the dish and refrigerate for at least 2 hours—overnight is best for maximum flavor. This step allows the chicken to absorb the delicious teriyaki and pineapple notes before grilling. Step 3: Grill the Chicken Preheat your grill to medium-high heat, around 400°F (200°C). Remove the chicken from the marinade, letting any excess drip off before placing it on the grill. Grill the chicken for 6–7 minutes per side, or until the internal temperature reaches 165°F (75°C) and the chicken has nice char marks. Save the leftover marinade for the glaze to enhance the stack. Step 4: Grill Pineapple While the chicken cooks, slice fresh pineapple into rings. Once the chicken is almost finished, place the pineapple rings on the grill. Grill each side for about 2–3 minutes until the pineapple caramelizes and develops a golden-brown color, intensifying its natural sweetness. The grilled pineapple will add a delightful topping for your Huli Huli Chicken Stack. Step 5: Make the Glaze In a small saucepan, pour in the reserved marinade and bring it to a boil over medium heat. Reduce the heat and let it simmer for 5–6 minutes, stirring occasionally, until it thickens into a glossy glaze. This step is crucial for safety, as boiling the marinade eliminates any harmful bacteria, transforming it into a flavorful drizzle for your Hawaiian Huli Huli Chicken Stack. Step 6: Assemble the Stack To put together your Hawaiian Huli Huli Chicken Stack, start by spooning a generous layer of cooked white rice onto a plate. Top the rice with a piece of grilled chicken, then layer on the charred pineapple rings. Drizzle the thickened glaze over the top, adding both flavor and visual appeal. Finish with a sprinkle of sliced green onions and sesame seeds for that extra touch of presentation. Hawaiian Huli Huli Chicken Stack Variations Feel free to let your creativity shine as you customize this dish for your taste buds and dietary needs! Spicy Kick: Add sriracha or crushed red pepper to the marinade for an extra layer of heat and flavor. Your taste buds will thank you! Canned Pineapple: Swap fresh pineapple for canned varieties, ensuring they are well-drained before grilling for a sweeter, easier alternative. Coconut Rice: Instead of white rice, serve your stack over fragrant coconut rice to enhance the tropical vibes and flavor. Grilled Veggies: Add grilled bell peppers and zucchini for extra color and texture—these veggies complement the chicken beautifully. Gluten-Free Option: Substitute low-sodium soy sauce with tamari to keep the dish gluten-free without sacrificing any flavor. Sweet Mango Salsa: Top your meal with fresh mango salsa for an added fruity twist that contrasts perfectly with the savory chicken. BBQ Twist: Use barbecue sauce instead of teriyaki for a smoky flavor; it changes up the whole profile while remaining delicious. Tropical Fruit Medley: Try using other tropical fruits like grilled peaches or papaya as a topping, as they create a delightful flavor explosion. When you’re feeling adventurous, consider pairing this meal with delightful options like Buffalo Chicken Tacos for a burst of flavor variety or enjoy it alongside a fresh Sesame Chicken Cabbage Crunch Salad for the perfect contrast to your Huli Huli stack! Make Ahead Options The Hawaiian Huli Huli Chicken Stack is a fantastic recipe for meal prep enthusiasts! You can marinate the chicken up to 24 hours in advance by placing it in a zip-top bag with the marinade, allowing the flavors to deeply infuse. The grilled pineapple can also be prepared a day in advance; just store it in an airtight container in the refrigerator. When you’re ready to serve, simply grill the marinated chicken for about 6–7 minutes per side, reheat the pineapple briefly on the grill, and assemble your stack over freshly cooked rice. Following these steps will ensure a delicious meal, just as vibrant and flavorful as when made fresh! Expert Tips for Hawaiian Huli Huli Chicken Stack Marination Magic: Ensure the chicken is fully submerged in the marinade for consistent flavor; flip the chicken halfway through for even seasoning. Glaze Safety: Always boil reserved marinade before using it as a glaze; this ensures it’s safe and enhances the flavor of your Hawaiian Huli Huli Chicken Stack. Grilling Perfection: Use a grill thermometer to check that chicken reaches an internal temperature of 165°F; this guarantees juicy and perfectly cooked meat. Pineapple Precautions: If using canned pineapple, make sure it’s well-drained before grilling, as excess moisture can lead to steaming instead of caramelizing. Rice Variety: For a tropical twist, try substituting regular white rice with coconut rice, pairing beautifully with the sweet flavors of the dish. How to Store and Freeze Hawaiian Huli Huli Chicken Stack Fridge: Store cooked Hawaiian Huli Huli Chicken Stack components in airtight containers separately for up to 3 days to maintain freshness and avoid sogginess. Freezer: If you want to extend life, freeze the marinated chicken (uncooked) for up to 3 months. Just thaw in the fridge before grilling to ensure even cooking. Reheating: When reheating, warm the chicken in a skillet over medium heat or in the microwave briefly. Adding a splash of water helps keep the chicken moist, enhancing the delightful flavors. Leftover Storage: Any leftover glaze can be stored in a sealed container in the fridge for up to a week, making it a great addition to future meals! What to Serve with Hawaiian Huli Huli Chicken Stack Elevate your culinary journey with delightful accompaniments that perfectly complement the tropical flavors of this dish. Tropical Coleslaw: A crisp, refreshing slaw with mango or pineapple chunks provides a sweet crunch, balancing the rich chicken stack. Coconut Rice: Infused with creamy coconut milk, this rice elevates the tropical vibes, creating a luscious base beneath your chicken stack. Grilled Vegetables: Colorful, charred veggies add a smoky element, offering a satisfying contrast to the juicy chicken and sweet pineapple. Mango Salsa: Bright and zesty, this salsa brings a fresh tang with every bite, enhancing the flavors of the teriyaki marinade. Fresh Green Salad: Tossed greens with citrus dressing add a light, refreshing note, perfect for cutting through the richness of the chicken. Pineapple & Ginger Smoothie: A chilled drink blending pineapple and ginger creates a harmonious pair that echoes your dish’s tropical essence. Sesame Noodles: These marinated noodles offer satisfying chewiness and nutty flavors, making for a delightful side dish to round out your meal. Chilled Mai Tai: A classic tropical cocktail with rum, orange liqueur, and pineapple juice brings a festive touch to your dining experience. Chocolate Lava Cake: For dessert lovers, this warm, gooey cake provides a rich, indulgent ending that perfectly contrasts the savory main dish. Hawaiian Huli Huli Chicken Stack Recipe FAQs How do I select ripe ingredients for this recipe? Absolutely! When choosing your chicken, look for fresh, boneless, skinless breasts or thighs with a pinkish hue and no foul smell. For the pineapple, choose fresh rings that are firm and golden, avoiding those with dark spots all over, which indicate overripeness. How can I store leftovers from the Hawaiian Huli Huli Chicken Stack? To keep your dish fresh, store the cooked chicken and pineapple separately in airtight containers. In the fridge, they can last up to 3 days. When you’re ready to enjoy them again, gently reheat to maintain their juiciness—adding a splash of water helps! Can I freeze the Hawaiian Huli Huli Chicken Stack? Yes, indeed! You can freeze the marinated chicken (uncooked) for up to 3 months. Just make sure to seal it tightly in a zip-top bag, pushing out as much air as possible. When you’re ready to grill, simply thaw it in the refrigerator overnight for the best results. What are some common troubleshooting tips for grilling? Very! If you find your chicken is sticking to the grill, ensure the grill is well-preheated and oiled. If the chicken isn’t cooking evenly, check that it’s around 165°F using a meat thermometer. And remember, don’t flip the chicken too frequently—let it develop a nice char! Are there any dietary considerations? Certainly! This Hawaiian Huli Huli Chicken Stack contains low-sodium ingredients, making it a great choice for those watching their salt intake. If you have friends with gluten sensitivities, substitute the soy sauce with tamari. And if you’re sharing with pets, I recommend keeping the glazed components away from them, as sauces can be harmful! How can I enhance flavors in my Hawaiian Huli Huli Chicken Stack? For an extra kick, consider adding sriracha or crushed red pepper flakes to your marinade for a spicy twist. Don’t forget that coconut rice can also be a flavorful alternative to plain white rice, adding a delightful tropical flair to your stack! Hawaiian Huli Huli Chicken Stack: A Flavorful Island Escape Experience the Hawaiian Huli Huli Chicken Stack, a flavorful island escape featuring grilled teriyaki chicken and caramelized pineapple. Print Recipe Pin Recipe Prep Time 15 minutes minsCook Time 20 minutes minsMarination Time 2 hours hrsTotal Time 2 hours hrs 35 minutes mins Servings: 4 servingsCourse: ChickenCuisine: HawaiianCalories: 400 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Chicken Marinade4 pieces Boneless, skinless chicken breasts/thighs Opt for organic for richer flavor.1/2 cup Low-sodium teriyaki sauce Choose naturally brewed for authentic taste.1/2 cup Pure pineapple juice (no sugar added) Brings a tropical essence.1/4 cup Low-sodium soy sauce Tamari can be used for gluten-free.1/4 cup Dark brown sugar Light brown sugar can be a substitute.3 cloves Large garlic cloves, minced Garlic powder is an alternative.1 tablespoon Freshly grated ginger Ground ginger can work too.1 tablespoon Toasted sesame oil Regular sesame oil works as well.For the Grilled Components1 cup Fresh pineapple rings Canned can work; ensure well-drained.2 cups Cooked white rice Coconut rice can enhance tropical vibe.For Garnishing2 tablespoons Sliced green onions Chives can be a substitute.1 tablespoon Sesame seeds Skip if not available. Equipment Grillmedium bowlZip-Top Bagsmall saucepan Method Step-by-Step InstructionsIn a medium bowl, whisk together the low-sodium teriyaki sauce, pure pineapple juice, low-sodium soy sauce, dark brown sugar, minced garlic, freshly grated ginger, and toasted sesame oil until fully combined.Place the boneless, skinless chicken breasts or thighs into a zip-top bag or shallow dish. Pour the marinade over the chicken and refrigerate for at least 2 hours.Preheat your grill to medium-high heat, around 400°F (200°C). Grill the chicken for 6–7 minutes per side, or until internal temperature reaches 165°F (75°C).Slice fresh pineapple into rings and grill for about 2–3 minutes until caramelized.In a small saucepan, bring reserved marinade to a boil, then simmer for 5–6 minutes until thickened into a glaze.Assemble the stack with rice, grilled chicken, pineapple, and glaze. Garnish with green onions and sesame seeds. Nutrition Serving: 1stackCalories: 400kcalCarbohydrates: 45gProtein: 30gFat: 10gSaturated Fat: 1.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 7gCholesterol: 90mgSodium: 600mgPotassium: 700mgFiber: 2gSugar: 12gVitamin A: 500IUVitamin C: 15mgCalcium: 25mgIron: 2mg NotesEnsure the chicken is well-coated in the marinade for consistent flavor. Boil reserved marinade for safety before use as glaze. Tried this recipe?Let us know how it was!
