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Hawaiian Huli Huli Chicken Stack

A tropical Hawaiian-inspired chicken dish stacked with grilled pineapple and glazed in a sweet and tangy Huli Huli sauce.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 stacks
Course: Dinner, Main Dish
Cuisine: Hawaiian, Tropical
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Chicken Marinade
  • 2 lbs boneless chicken thighs
  • 0.5 cup soy sauce
  • 0.5 cup pineapple juice
  • 0.25 cup brown sugar
  • 3 tbsp ketchup
  • 2 tbsp rice vinegar
  • 2 tbsp sesame oil
  • 1 tbsp fresh ginger grated
  • 3 cloves garlic minced
  • 0.5 tsp crushed red pepper flakes optional
Stack and Garnish
  • 1 fresh pineapple peeled and sliced into rings
  • 1 tbsp olive oil
  • 1 tbsp sesame seeds
  • 2 green onions sliced
  • cooked jasmine rice for serving

Equipment

  • Mixing bowls
  • Grill or grill pan
  • Tongs
  • Saucepan

Method
 

  1. Whisk all marinade ingredients together in a bowl.
  2. Marinate chicken for at least 2 hours or overnight.
  3. Preheat grill to medium-high heat and lightly oil the grates.
  4. Grill chicken for 5–6 minutes per side until cooked through.
  5. Grill pineapple slices for 2–3 minutes per side until caramelized.
  6. Simmer reserved marinade in a saucepan until thickened into a glaze.
  7. Stack chicken and pineapple on plates, drizzle with glaze, and garnish with sesame seeds and green onions.

Notes

For extra depth, use dark soy sauce and marinate overnight.