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.

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Prep Time 15

Cook Time 25

Marinating Time 2

Total Time 40

Servings: 4 portions

Course: Dinner, Main Course

Cuisine: American, Asian, Hawaiian

Calories: 480

Ingredients Equipment Method Notes

Ingredients

1.5 lbs boneless, skinless chicken breasts or thighs organic or air-chilled preferred
0.5 cup low-sodium teriyaki sauce
0.33 cup pure pineapple juice no sugar added
0.25 cup low-sodium soy sauce or naturally brewed
3 tablespoons dark brown sugar
2 large garlic cloves minced
1 tablespoon fresh ginger grated
1 teaspoon toasted sesame oil
4 fresh pineapple rings
3 cups cooked white rice for stacking
2 tablespoons green onions sliced, for garnish
1 teaspoon sesame seeds for garnish

Equipment

Grill or Grill Pan
medium bowl
small saucepan
Zip-top bag or shallow dish
meat thermometer

Method

In a medium bowl, whisk together teriyaki sauce, pineapple juice, soy sauce, brown sugar, minced garlic, grated ginger, and sesame oil until sugar dissolves completely.
Place chicken in a large zip-top bag or shallow dish. Pour marinade over chicken, seal, and refrigerate for at least 2 hours or overnight. Flip chicken once or twice during marinating for even coverage.
Preheat grill or grill pan to medium-high heat.
Remove chicken from marinade and reserve the marinade for glaze. Grill chicken for 6-7 minutes per side until cooked through (internal temperature of 165°F) with grill marks.
Add pineapple rings to the grill and cook 2-3 minutes per side until caramelized with grill marks.
In a small saucepan, bring reserved marinade to a rolling boil for 5-6 minutes until thickened into a glossy glaze.
To assemble: Spoon white rice onto each plate, layer with grilled chicken, top with a grilled pineapple ring, drizzle generously with glaze, and garnish with green onions and sesame seeds.
Let chicken rest for 5 minutes before serving to allow juices to redistribute.

Notes

No grill? Use a stovetop grill pan or bake chicken at 400°F for 20-25 minutes. Want it spicier? Add 1-2 teaspoons sriracha to the marinade. Fresh pineapple gives better grill char than canned. Always boil marinade for at least 5 minutes before using as glaze for food safety. Great for meal prep - store chicken and pineapple separately and assemble fresh stacks throughout the week.