Hawaiian Huli Huli Chicken Stack
This Hawaiian Huli Huli Chicken Stack is a juicy, smoky-sweet masterpiece stacked high with teriyaki-marinated chicken, caramelized pineapple, and fluffy white rice. A tropical-inspired dinner that's easy enough for weeknights but fancy enough to impress!
Ingredients
- 1.5 lbs boneless, skinless chicken breasts or thighs organic or air-chilled preferred
- 1/2 cup low-sodium teriyaki sauce
- 1/3 cup pure pineapple juice no sugar added
- 1/4 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
- 4 pieces fresh pineapple rings
- 1 serving 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, garlic, ginger, and sesame oil.
- Marinate the Chicken: Place chicken in a large zip-top bag or shallow dish. Pour marinade over it, seal, and refrigerate for at least 2 hours (or overnight for max flavor).
- Grill the Chicken: Preheat grill or grill pan to medium-high heat. Remove chicken from marinade (reserve marinade), and grill for 6–7 minutes per side until cooked through and charred.
- Grill Pineapple: Add pineapple rings to the grill. Cook 2–3 minutes per side until caramelized.
- Make the Glaze: In a small saucepan, boil reserved marinade for 5–6 minutes until thickened into a glossy sauce.
- Assemble the Stack: Spoon rice onto a plate, layer with grilled chicken, top with a grilled pineapple ring, then drizzle with glaze. Garnish with green onions and sesame seeds.
Notes
This Hawaiian Huli Huli Chicken Stack is a juicy, smoky-sweet masterpiece stacked high with teriyaki-marinated chicken, caramelized pineapple, and fluffy white rice. A tropical-inspired dinner that's easy enough for weeknights but fancy enough to impress!