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Hawaiian Huli Huli Chicken Stack

A towering tropical feast featuring juicy marinated chicken thighs grilled to perfection, stacked on fluffy rice, and crowned with caramelized pineapple.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 stacks
Course: Dinner, Main Course
Cuisine: American, Hawaiian
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Marinade & Glaze
  • 1 cup pineapple juice unsweetened
  • 0.5 cup soy sauce low sodium
  • 0.5 cup brown sugar packed
  • 0.25 cup ketchup
  • 0.25 cup chicken broth
  • 2 tbsp fresh ginger grated
  • 4 cloves garlic minced
The Stack
  • 2 lbs chicken thighs boneless, skinless
  • 3 cups white rice cooked
  • 1 fresh pineapple sliced into rings
  • 2 tbsp green onions chopped
  • 1 tbsp sesame seeds toasted

Equipment

  • Grill or Grill Pan
  • Mixing bowls
  • Small Saucepan
  • Chef's Knife

Method
 

  1. Whisk together pineapple juice, soy sauce, brown sugar, ketchup, broth, ginger, and garlic in a bowl.
  2. Reserve 1/2 cup of the marinade for the glaze. Pour the rest over chicken thighs and marinate for at least 2 hours.
  3. Simmer the reserved marinade in a saucepan for 5-7 minutes until thickened into a glaze.
  4. Preheat grill to medium-high heat. Grill chicken for 5-6 minutes per side until cooked through (165°F).
  5. Brush chicken with the thickened glaze in the final minute of cooking.
  6. Grill pineapple rings for 2-3 minutes per side until char marks appear.
  7. Assemble by placing a scoop of rice on a plate, followed by chicken, and topped with a pineapple ring.
  8. Garnish with sesame seeds, green onions, and extra glaze. Serve immediately.

Notes

Save the leafy top of the pineapple to use as a garnish for a stunning presentation!