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Best Hawaiian Huli Huli Chicken Stack Recipe

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.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 1 hour 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Hawaiian
Calories: 550
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. In a bowl, whisk together soy sauce, pineapple juice, ketchup, brown sugar, vinegar, ginger, garlic, sesame oil, and chili flakes if using.
  2. Add chicken thighs to the marinade, cover, and refrigerate for at least 2 hours or overnight.
  3. Preheat grill or skillet to medium-high heat.
  4. Remove chicken from marinade, reserving some marinade and boiling it for safety.
  5. Grill chicken for 5–6 minutes per side, basting with boiled marinade, until cooked through.
  6. Grill pineapple rings for 2–3 minutes per side until caramelized.
  7. To assemble, place cooked rice on a plate.
  8. Top rice with grilled chicken.
  9. Add a grilled pineapple ring on top.
  10. Drizzle with extra sauce.
  11. Garnish with sesame seeds, green onions, and fresh herbs.
  12. Serve warm.

Notes

Do not marinate chicken longer than 24 hours. Always boil reserved marinade before using as a sauce.