Sweet, smoky, and tropical perfection—this Hawaiian Huli Huli Chicken Stack layers tender grilled chicken glazed with pineapple-ginger sauce over jasmine rice and caramelized pineapple for a true taste of island paradise.
Ingredients
Scale
2 lbs boneless, skinless chicken thighs or breasts
1/2 cup pineapple juice (fresh preferred)
1/3 cup soy sauce
1/4 cup brown sugar
2 tablespoons ketchup
2 tablespoons rice vinegar
2 tablespoons honey
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 tablespoon sesame oil
1/4 teaspoon black pepper
1 fresh pineapple, cut into rings and grilled
4 cups cooked jasmine rice
2 tablespoons unsalted butter (optional)
1 teaspoon toasted sesame seeds
2 tablespoons finely chopped green onions or cilantro
1/4 cup reserved marinade
1 tablespoon cornstarch
2 tablespoons water
Instructions
In a large bowl, whisk together pineapple juice, soy sauce, brown sugar, ketchup, rice vinegar, honey, garlic, ginger, sesame oil, and black pepper until sugar dissolves. Reserve 1/4 cup for glaze.
Add chicken to the marinade and refrigerate for at least 2 hours or overnight for best flavor.
Preheat grill or skillet to medium-high heat (around 400°F). Oil the grates lightly to prevent sticking.
Grill chicken for 5–6 minutes per side until charred and cooked through (165°F internal temperature). Baste occasionally with marinade.
Grill pineapple rings for 1–2 minutes per side until golden and slightly caramelized.
In a small saucepan, whisk the reserved 1/4 cup marinade with cornstarch and water. Simmer over medium heat until thick and glossy to form the glaze.
Warm cooked jasmine rice with butter for extra richness and fluff with a fork.
To assemble, layer rice on a plate, top with grilled chicken, drizzle with glaze, and crown with a pineapple ring.
Garnish with sesame seeds and chopped green onions or cilantro. Serve immediately.
Notes
Use chicken thighs for juicier results or breasts for a leaner option.
Marinate overnight for deeper flavor and tenderness.
Make it gluten-free by using tamari or coconut aminos instead of soy sauce.
Try coconut rice or sticky rice for a richer texture.
Add a dash of chili flakes or sriracha for a spicy twist.
Freeze marinated chicken for up to 3 months for easy meal prep.
