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Hawaiian Huli Huli Chicken Stack

Hawaiian Huli Huli Chicken Stack Recipe

This Hawaiian Huli Huli Chicken Stack features tender grilled chicken, pineapple juice glaze, soy sauce, ginger, rice, and crunchy veggies in a tropical stack.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Main Course
Cuisine Hawaiian-inspired
Servings 4 people
Calories 520 kcal

Equipment

  • Large mixing bowl
  • Grill pan or outdoor grill
  • Small saucepan
  • Whisk
  • Tongs
  • Sharp knife
  • Cutting board
  • Measuring Cups and Spoons
  • Basting brush
  • Serving plates

Ingredients
  

For the Chicken

  • 4 boneless skinless chicken thighs
  • 1 tablespoon olive oil
  • ½ teaspoon salt
  • ½ teaspoon black pepper

For the Huli Huli Sauce

  • ½ cup pineapple juice
  • ¼ cup soy sauce
  • ¼ cup brown sugar
  • 2 tablespoons ketchup
  • 1 tablespoon rice vinegar
  • 2 cloves garlic minced
  • 1 teaspoon fresh ginger grated
  • 1 teaspoon sesame oil

For the Stack

  • 2 cups cooked jasmine rice
  • 4 pineapple rings
  • 1 cup shredded cabbage
  • 1 carrot julienned
  • 2 green onions sliced
  • 1 tablespoon sesame seeds

Optional drizzle:

  • 2 tablespoons mayonnaise
  • 1 teaspoon sriracha

Instructions
 

Step 1: Make the Huli Huli Sauce

  • In a small saucepan, combine pineapple juice, soy sauce, brown sugar, ketchup, rice vinegar, garlic, ginger, and sesame oil.
  • Place the pan over medium heat and whisk gently. Allow the sauce to simmer for about 5 minutes until it slightly thickens and becomes glossy.
  • Remove from heat and set aside.

Step 2: Prepare the Chicken

  • Pat the chicken thighs dry with paper towels. This helps them grill better and develop a good sear.
  • Rub them lightly with olive oil, then season with salt and black pepper.

Step 3: Grill the Chicken

  • Heat your grill or grill pan over medium-high heat.
  • Place the chicken on the grill and cook for about 6–7 minutes on one side.
  • Flip the chicken and brush generously with the Huli Huli sauce.
  • Cook another 6–7 minutes, brushing with more sauce while it grills. The glaze will caramelize and create that signature sticky coating.
  • The chicken should reach an internal temperature of 165°F (74°C).
  • Remove from the grill and let it rest for 5 minutes before slicing.

Step 4: Grill the Pineapple

  • Place pineapple rings directly onto the grill.
  • Cook for about 2–3 minutes on each side until grill marks appear and the natural sugars begin to caramelize.

Step 5: Assemble the Stack

  • Now comes the fun part.
  • Start by spooning a mound of warm jasmine rice onto the plate.
  • Add sliced Huli Huli chicken on top of the rice.
  • Place a grilled pineapple ring over the chicken.
  • Top with shredded cabbage, carrots, and green onions.
  • Finish with sesame seeds and a light drizzle of spicy mayo if you like.
  • Your Hawaiian Huli Huli Chicken Stack is ready to serve.
Keyword Hawaiian Huli Huli Chicken Stack