Description
This Hawaiian Huli Huli Chicken Stack is a juicy and smoky-sweet tropical-inspired dish featuring teriyaki-marinated grilled chicken, caramelized pineapple rings, and fluffy white rice. Perfect for a weeknight dinner yet impressive enough for guests, it combines the vibrant flavors of the islands in a simple, stacked presentation topped with scallions and sesame seeds.
Ingredients
Chicken and Marinade
- 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
Additional Ingredients
- 4 fresh pineapple rings
- Cooked white rice (for stacking)
- 2 tbsp sliced green onions (for garnish)
- 1 tsp sesame seeds (for garnish)
Instructions
- Make the Marinade: In a medium bowl, whisk together teriyaki sauce, pineapple juice, soy sauce, brown sugar, minced garlic, freshly grated ginger, and toasted sesame oil until well combined.
- Marinate the Chicken: Place the chicken breasts or thighs in a large zip-top bag or shallow dish, pour the prepared marinade over the chicken, seal the bag or cover the dish, and refrigerate for at least 2 hours or overnight for the best flavor infusion.
- Grill the Chicken: Preheat your grill or grill pan to medium-high heat. Remove the chicken from the marinade, reserving the marinade for later, and grill the chicken for about 6 to 7 minutes on each side, until the chicken is cooked through and has a nice char.
- Grill the Pineapple: Place the fresh pineapple rings on the grill and cook for 2 to 3 minutes per side, until they become caramelized and slightly charred.
- Make the Glaze: Pour the reserved marinade into a small saucepan and bring to a boil. Allow it to boil for 5 to 6 minutes or until it thickens into a glossy sauce suitable for drizzling.
- Assemble the Stack: On each plate, spoon a serving of cooked white rice, then layer with a grilled chicken piece, top with a caramelized grilled pineapple ring, and drizzle generously with the thickened glaze. Garnish with sliced green onions and a sprinkle of sesame seeds for a finishing touch.
Notes
- If you don’t have access to a grill, you can use a stovetop grill pan or bake the chicken at 400°F (200°C) for 20 to 25 minutes until fully cooked.
- For a spicier flavor, add a bit of sriracha or crushed red pepper flakes to the marinade before marinating the chicken.
- This recipe is great for meal prep; store the cooked chicken and pineapple separately, then reheat and stack fresh when ready to serve.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Hawaiian
