Description
A tropical Hawaiian-inspired chicken stack made with juicy huli huli–marinated chicken, grilled pineapple, and fluffy rice for a sweet, savory, and smoky island-style meal.
Ingredients
Scale
- 2 lbs boneless skinless chicken thighs
- 1/2 cup soy sauce
- 1/2 cup pineapple juice
- 1/4 cup ketchup
- 1/4 cup brown sugar
- 2 tablespoons rice vinegar or apple cider vinegar
- 2 tablespoons fresh ginger, grated
- 4 cloves garlic, minced
- 2 tablespoons sesame oil
- 1 teaspoon chili flakes (optional)
- 4 pineapple rings
- 3 cups cooked jasmine or sticky rice
- 2 tablespoons sesame seeds
- 2 tablespoons green onions, chopped
- Fresh dill or cilantro, for garnish
Instructions
- In a bowl, whisk together soy sauce, pineapple juice, ketchup, brown sugar, vinegar, ginger, garlic, sesame oil, and chili flakes if using.
- Add chicken thighs to the marinade, cover, and refrigerate for at least 2 hours or overnight.
- Preheat grill or skillet to medium-high heat.
- Remove chicken from marinade, reserving some marinade and boiling it for safety.
- Grill chicken for 5–6 minutes per side, basting with boiled marinade, until cooked through.
- Grill pineapple rings for 2–3 minutes per side until caramelized.
- To assemble, place cooked rice on a plate.
- Top rice with grilled chicken.
- Add a grilled pineapple ring on top.
- Drizzle with extra sauce.
- Garnish with sesame seeds, green onions, and fresh herbs.
- Serve warm.
Notes
Do not marinate chicken longer than 24 hours. Always boil reserved marinade before using as a sauce.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 stack
- Calories: 550
- Sugar: 25g
- Sodium: 1200mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 140mg
Keywords: hawaiian huli huli chicken stack, grilled pineapple chicken, hawaiian chicken recipe, tropical chicken stack