Hawaiian Huli Huli Chicken Stack
This vibrant Hawaiian Huli Huli Chicken Stack features tender, marinated chicken, sticky rice, caramelized pineapple, and a luscious sweet-savory glaze — layered to perfection and full of aloha spirit.
Ingredients
- 4 boneless, skinless chicken thighs
- 1/2 cup soy sauce
- 1/2 cup fresh pineapple juice
- 1/4 cup brown sugar
- 1/4 cup ketchup
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 tsp sesame oil, pinch of chili flakes (Optional)
- 2 cups cooked sticky rice (or jasmine rice)
- 4 slices fresh pineapple (grilled or caramelized)
- Reserved marinade for basting
- chopped green onions, toasted sesame seeds, fresh cilantro (optional) (Garnish)
Created by: Chris
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Instructions
- In a bowl, whisk together soy sauce, pineapple juice, brown sugar, ketchup, garlic, ginger, and optional ingredients.
- Place chicken thighs in a resealable bag or shallow dish, pour marinade over, seal, and refrigerate for at least hour (preferably overnight).
- Cook sticky rice or jasmine rice according to package instructions.
- Fluff with a fork and keep warm.
- Preheat grill (or grill pan) to medium heat.
- Remove chicken from marinade, pat dry slightly, and grill –minutes per side, basting with reserved marinade, until internal temp reaches °F.
- Grill pineapple slices for –minutes per side until caramelized.
- On each plate, place a mound of rice.
- Slice chicken and layer on top of rice.
- Add a grilled pineapple slice on top.
- Drizzle remaining glaze over the stack.
- Garnish with green onions, sesame seeds, and cilantro if desired.