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–+ servings
Hawaiian Huli Huli Chicken Stack

Savor the Tropical Taste: Hawaiian Huli Huli Chicken Stack

Experience the Hawaiian Huli Huli Chicken Stack, a delightful dish combining teriyaki-marinated chicken, grilled pineapple, and rice.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Chicken
Cuisine: Hawaiian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1.5 lbs boneless, skinless chicken breasts or thighs organic or air-chilled offers the best flavor
  • 0.5 cup low-sodium teriyaki sauce provides a sweet and savory marinade; try making your own for a personal touch
  • 0.25 cup low-sodium or naturally brewed soy sauce enhances umami; tamari works well for a gluten-free option
  • 3 tbsp dark brown sugar adds sweetness and promotes caramelization; light brown sugar can be substituted
  • 2 large garlic cloves, minced introduces aromatic depth; feel free to adjust based on your taste
  • 1 tbsp freshly grated ginger infuses warmth and spice; fresh is best over powdered
  • 1 tsp toasted sesame oil adds richness and nuttiness; olive oil can be a lighter alternative
For the Pineapple
  • 4 fresh pineapple rings ideal for grilling and layering; fresh gives superior caramelization compared to canned
For Serving
  • cooked white rice consider coconut rice for an extra tropical twist
  • 2 tbsp sliced green onions provides freshness and color contrast; totally optional but highly recommended
  • 1 tsp sesame seeds adds decorative flair and crunch; can be omitted if not on hand
For the Glaze
  • reserved marinade essential for creating a thick, flavorful glaze; remember to boil it to eliminate any raw chicken juices

Equipment

  • Grill
  • medium bowl
  • zip-top bag
  • Shallow Dish
  • small saucepan
  • Serving Plate

Method
 

Step-by-Step Instructions
  1. In a medium bowl, whisk together ½ cup of low-sodium teriyaki sauce, ⅓ cup pure pineapple juice, ¼ cup soy sauce, 3 tablespoons dark brown sugar, 2 minced garlic cloves, 1 tablespoon freshly grated ginger, and 1 teaspoon toasted sesame oil until the sugar dissolves completely.
  2. Place 1.5 pounds of boneless, skinless chicken breasts or thighs in a large zip-top bag or a shallow dish. Pour the marinade over the chicken, seal the bag or cover the dish, and refrigerate for at least 2 hours, preferably overnight.
  3. Preheat your grill to medium-high heat (~400°F). Remove the chicken from the marinade and set aside while discarding the leftover marinade. Grill the chicken for 6-7 minutes on each side until properly cooked.
  4. Add 4 fresh pineapple rings to the grill and cook for about 2-3 minutes per side until they turn golden brown and caramelized.
  5. Pour the reserved marinade into a small saucepan, bring it to a boil and simmer for 5-6 minutes to thicken into a glaze.
  6. Assemble by placing a scoop of cooked white rice as the base, layering grilled chicken, and topping with a pineapple ring. Drizzle the glaze and finish with green onions and sesame seeds.

Nutrition

Serving: 1stackCalories: 450kcalCarbohydrates: 50gProtein: 30gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 85mgSodium: 700mgPotassium: 600mgFiber: 2gSugar: 15gVitamin A: 500IUVitamin C: 25mgCalcium: 20mgIron: 2mg

Notes

For optimal flavor, marinate the chicken overnight. Ensure to boil the reserved marinade for safety before using it as glaze.

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