The aroma of sizzling chicken on the grill instantly transports me to a sun-soaked Hawaiian beach. Today, I’m excited to share my Hawaiian Huli Huli Chicken Stack—a delightful dish that marries the smoky-sweet flavors of teriyaki with vibrant, juicy pineapple. Not only is this recipe a crowd-pleaser, but it’s also perfect for weeknight meals and effortless meal prep. Picture tender, marinated chicken layered on fluffy rice, topped with caramelized pineapple and a glossy glaze that will enchant your taste buds. Whether you’re cooking for your family or entertaining guests, this dish brings a taste of the tropics to your table. Ready to dive into this culinary adventure? Let’s get grilling!
Why Will You Love This Chicken Stack?
Flavor Explosion: This dish brings together smoky teriyaki and sweet pineapple, delivering a tropical twist that’s hard to resist.
Family-Friendly: Perfect for dinner gatherings, this recipe is sure to please both kids and adults alike with its juicy chicken and fun stacking approach!
Easy Prep: With a quick marinade and straightforward grilling, you can whip up this meal in no time, making it suitable for busy weeknights.
Versatile Serving Options: Whether over steamed rice, coconut rice, or in a sandwich, this stack can fit any meal; perfect for family dinners or meal prep!
Get ready to indulge in the deliciousness and try it alongside dishes like Cajun Chicken Sloppy or Garlic Parmesan Chicken!
Hawaiian Huli Huli Chicken Stack Ingredients
For the Chicken
- Chicken Breasts or Thighs – 1.5 lbs, using organic or air-chilled chicken enhances flavor and quality.
For the Marinade
- Low-Sodium Teriyaki Sauce – ½ cup, adds sweetness and depth; ensuring it’s low-sodium helps control salt levels.
- Pure Pineapple Juice – ⅓ cup, provides a tropical fruit flavor; opt for no-sugar-added versions for a healthier choice.
- Low-Sodium Soy Sauce – ¼ cup, contributes umami flavor; substitute with tamari for a gluten-free option.
- Dark Brown Sugar – 3 tbsp, enhances sweetness and caramelization; can be replaced with coconut sugar for a lower glycemic index.
- Garlic Cloves – 2 large, minced, infuses the marinade with aromatic flavor; fresh garlic is recommended for the best taste.
- Freshly Grated Ginger – 1 tbsp, adds a zingy essence; ground ginger can be used as a substitute in a pinch.
- Toasted Sesame Oil – 1 tsp, enriches the flavor profile with nutty notes.
For the Grilling
- Fresh Pineapple Rings – 4 rings, essential for grilling; fresh is preferred for better flavor and texture, but canned can be used if drained well.
- Cooked White Rice – provides a base to absorb flavors for stacking; alternatives include coconut rice or quinoa for variety.
For Garnish
- Green Onions – 2 tbsp, adds garnish and freshness; finely chopped for the best texture.
- Sesame Seeds – 1 tsp, adds a delightful crunch and visual appeal to the finished dish.
This delicious Hawaiian Huli Huli Chicken Stack not only impresses with its beautiful presentation but also serves as a comforting family-friendly meal. Get ready to enjoy this taste of the tropics!
Step‑by‑Step Instructions for Hawaiian Huli Huli Chicken Stack
Step 1: Make the Marinade
In a medium bowl, whisk together ½ cup of low-sodium teriyaki sauce, ⅓ cup of pure pineapple juice, ¼ cup of low-sodium soy sauce, 3 tablespoons of dark brown sugar, 2 minced garlic cloves, 1 tablespoon of freshly grated ginger, and 1 teaspoon of toasted sesame oil. Combine these ingredients thoroughly until the sugar dissolves, creating a sweet and savory marinade that will infuse your chicken with delightful Hawaiian flavors.
Step 2: Marinate the Chicken
Place 1.5 pounds of chicken breasts or thighs in a zip-top bag or shallow dish and pour the marinade over the top. Seal the bag tightly or cover the dish, then refrigerate for at least 2 hours—overnight is best for maximum flavor absorption. As the chicken marinates, it will soak up the vibrant flavors, getting ready to shine in the Hawaiian Huli Huli Chicken Stack.
Step 3: Grill the Chicken
Preheat your grill or grill pan to medium-high heat. Once hot, remove the chicken from the marinade and place it on the grill. Cook for about 6–7 minutes per side, flipping when you see beautiful char marks forming. Ensure the chicken is cooked through, reaching an internal temperature of 165°F, resulting in juicy, flavorful pieces that will be the star of your stack.
Step 4: Grill Pineapple
While the chicken rests, add 4 fresh pineapple rings to the grill, directly over the heat. Grill each side for 2–3 minutes, or until they develop golden grill marks and caramelize slightly, enhancing their sweetness. This caramelized pineapple will elevate your Hawaiian Huli Huli Chicken Stack with a wonderful tropical flair.
Step 5: Make the Glaze
In a small saucepan, pour the reserved marinade that has not touched the raw chicken. Bring it to a boil over medium heat and let it simmer for about 5–6 minutes, allowing the liquid to reduce and thicken into a glossy glaze. This adds an extra layer of flavor to your stack while ensuring safety by cooking the marinade thoroughly.
Step 6: Assemble the Stack
To beautifully present your Hawaiian Huli Huli Chicken Stack, start by layering a scoop of cooked white rice on a plate. Next, place a piece of the grilled chicken on the rice, followed by a caramelized pineapple ring on top. Drizzle generously with the thickened glaze and finish with a sprinkle of 2 tablespoons of chopped green onions and 1 teaspoon of sesame seeds for a pop of color and crunch.
What to Serve with Hawaiian Huli Huli Chicken Stack
This vibrant dish delights the senses, complementing rich flavors with fresh, tropical sides that enhance every bite.
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Creamy Coleslaw: This crunchy, creamy dish adds a refreshing contrast to the smoky chicken, balancing the meal beautifully.
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Coconut Rice: Sweet and fragrant, this rice embraces the tropical theme while soaking up the delicious teriyaki glaze.
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Grilled Asparagus: Tender, slightly charred asparagus brings a pop of color and earthiness, rounding out the meal with healthy greens.
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Tropical Fruit Salad: A medley of mango, kiwi, and berries enhances the dish’s sweet notes and refreshing qualities while providing a juicy contrast.
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Garlic Butter Noodles: Silky noodles tossed in garlic butter bring a rich yet simple side, great for soaking up the extra glaze.
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Mai Tai: This classic Hawaiian cocktail perfectly pairs with the Huli Huli, offering a tropical flair and refreshing sweetness.
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Chocolate Lava Cake: Finish the meal on a sweet note with a warm, gooey dessert that contrasts the savory flavors while satisfying any sweet tooth.
Each of these suggestions transforms your meal into a memorable feast filled with tropical goodness!
How to Store and Freeze Hawaiian Huli Huli Chicken Stack
Fridge: Store cooked chicken and pineapple in an airtight container for up to 3 days. Ensure they’re cooled before sealing to keep them fresh.
Freezer: For longer storage, freeze the chicken and pineapple separately in airtight bags for up to 2 months. Thaw in the fridge overnight before reheating.
Reheating: Gently reheat in a skillet over low heat, or microwave in short increments, ensuring the chicken stays juicy and the pineapple maintains its sweetness.
Make-Ahead: Meal prep is easy with this Hawaiian Huli Huli Chicken Stack; double the recipe for delicious leftovers throughout the week!
Hawaiian Huli Huli Chicken Stack Variations
Feel free to get creative with this Hawaiian Huli Huli Chicken Stack and make it uniquely yours!
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Spicy Kick: Stir in sriracha or crushed red pepper to the marinade for a zesty heat that complements the sweet pineapple beautifully. Your taste buds will dance with this delightful twist!
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Pineapple Substitute: If fresh pineapples aren’t available, use drained canned pineapple rings. Just ensure they’re well-drained to keep your stack from getting soggy.
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Teriyaki Twist: Experiment with different teriyaki sauces for diverse flavor profiles—try a homemade version for a unique touch. Crafting your own sauce can elevate your dish to new heights!
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Marinade Swap: Prefer a citrusy flavor? Substitute half of the pineapple juice with orange juice for a bright, refreshing zing. This change will give your chicken an exciting tropical makeover!
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Herb Infusion: Add fresh herbs like cilantro or basil to the marinade for a fresh flavor burst. These herbs add a fragrant touch and elevate the tropical vibe of this dish.
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Rice Variations: Instead of plain white rice, try coconut rice or quinoa for a unique base that pairs perfectly with the sweet and savory elements. It adds an exciting texture to each bite as well!
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Grilled Veggies: Enhance your stack by adding grilled vegetables like bell peppers or zucchini. They not only add vibrant colors but also a healthy crunch that complements the chicken beautifully.
For additional meal ideas, consider pairing this delicious stack with Cheesy Chicken Spaghetti or mixing it into a vibrant stir-fry like Chicken Mein Flavorful. Happy cooking!
Make Ahead Options
These Hawaiian Huli Huli Chicken Stacks are perfect for busy home cooks looking to save time during the week! You can marinate the chicken up to 24 hours in advance, allowing it to soak in those vibrant teriyaki flavors overnight. Additionally, you can grill the chicken and pineapple, then store them in an airtight container for up to 3 days in the refrigerator. When you’re ready to serve, simply reheat the chicken and pineapple gently in a skillet or microwave to retain their juicy texture. Assemble the stack with cooked rice and drizzle on the glaze before serving, ensuring that your Hawaiian Huli Huli Chicken Stack is just as delicious and full of flavor as if freshly made!
Expert Tips for the Best Huli Huli Chicken Stack
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Marination Matters: Ensure chicken marinates overnight for the best flavor infusion; if short on time, aim for at least 2 hours, but flavor may be milder.
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Avoid Dry Chicken: Keep an eye on cooking times; remove from the grill when the internal temperature reaches 165°F to maintain juicy tenderness in your Hawaiian Huli Huli Chicken Stack.
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Perfect Pineapple: Choose fresh pineapple for grilling as it enhances flavor and texture; canned can work but might not caramelize as beautifully.
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Glaze Technique: Always boil the reserved marinade for safety before using it as a glaze, cooking it for at least 5 minutes to eliminate any raw chicken bacteria.
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Rice Alternatives: For added flavor, opt for coconut rice or quinoa to give your dish a unique twist while still serving as a great base for your stack.
Hawaiian Huli Huli Chicken Stack Recipe FAQs
What type of chicken is best for this recipe?
Absolutely! I recommend using organic or air-chilled chicken breasts or thighs as they tend to have better flavor and a juicier texture. Breasts are leaner, while thighs are more tender and flavorful—choose based on your preference!
How should I store leftovers from the Hawaiian Huli Huli Chicken Stack?
After enjoying your meal, store any leftover cooked chicken and pineapple in an airtight container in the fridge for up to 3 days. Make sure to let them cool completely before sealing to keep everything fresh.
Can I freeze the Hawaiian Huli Huli Chicken Stack?
Yes, absolutely! To freeze, place the chicken and pineapple in separate airtight bags and store them in the freezer for up to 2 months. When you’re ready to enjoy them, thaw in the refrigerator overnight, then gently reheat.
What should I do if my chicken turns out dry?
To avoid dry chicken, ensure you grill it to an internal temperature of 165°F, and remove it from the grill as soon as it reaches this temperature. Also, remember that marinating overnight enhances moisture; if you’re short on time, at least 2 hours helps too.
Are there any dietary considerations for this recipe?
Very! If you are catering to gluten-free diets, you can easily substitute low-sodium soy sauce with tamari. Additionally, watch out for any allergies to garlic or sesame oil, and feel free to omit or replace those ingredients if needed.
Sweet & Smoky Hawaiian Huli Huli Chicken Stack Recipe
Ingredients
Equipment
Method
- Make 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 the sugar dissolves.
- Marinate the Chicken: Place chicken in a zip-top bag, pour the marinade over, seal, and refrigerate for at least 2 hours, preferably overnight.
- Grill the Chicken: Preheat grill to medium-high. Remove chicken from marinade and grill for 6–7 minutes per side until cooked through.
- Grill Pineapple: Grill fresh pineapple rings for 2–3 minutes on each side until caramelized.
- Make the Glaze: In a saucepan, boil reserved marinade for 5–6 minutes until it thickens into a glaze.
- Assemble the Stack: Layer cooked rice, grilled chicken, caramelized pineapple onto the plate, drizzle with glaze, and garnish with green onions and sesame seeds.
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