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.

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Prep Time 15

Cook Time 20

Marination Time 2

Total Time 2 35

Servings: 4 servings

Course: Chicken

Cuisine: Hawaiian

Calories: 400

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken Marinade

4 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 Components

1 cup Fresh pineapple rings Canned can work; ensure well-drained.
2 cups Cooked white rice Coconut rice can enhance tropical vibe.

For Garnishing

2 tablespoons Sliced green onions Chives can be a substitute.
1 tablespoon Sesame seeds Skip if not available.

Equipment

Grill
medium bowl
Zip-Top Bag
small saucepan

Method

Step-by-Step Instructions

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.
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

Notes

Ensure the chicken is well-coated in the marinade for consistent flavor. Boil reserved marinade for safety before use as glaze.

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