Name: Savory Hawaiian Huli Huli Chicken Stack Recipe
Prep time: 15 min
Cook time: 1 h 20 min
Total time: 1 h 35 min
Cuisine: Hawaiian
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 (optional); 1 pinch 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 (optional); Toasted sesame seeds (optional); Fresh cilantro (optional)

Introduction

This Savory Hawaiian Huli Huli Chicken Stack is a delightful blend of sweet, tangy, and smoky flavors that bring a tropical twist to your dinner table. Featuring tender grilled chicken layered with caramelized pineapple and sticky rice, it’s a perfect meal for any occasion that’s both simple and impressive.

This dish is a three-layer stack starting with a base layer of white rice, soft and fluffy with some chopped green herbs scattered on top. The second layer is made of grilled, caramelized tempeh with a rich, dark brown glaze that looks sticky and shiny, topped with two slices of yellow grilled pineapple that have slight char marks. The top layer is another portion of the glazed tempeh piled generously, finished with chopped fresh green onions and leafy green herbs for a fresh contrast. The whole stack is set against a white marbled texture background. photo taken with an iphone --ar 4:5 --v 7

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 (optional)

1 pinch 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 (optional)

Toasted sesame seeds (optional)

Fresh cilantro (optional)

Instructions

Step 1: In a mixing bowl, whisk together soy sauce, pineapple juice, brown sugar, ketchup, minced garlic, grated ginger, and the optional sesame oil and chili flakes to create the marinade.

Step 2: Place the chicken thighs in a resealable bag or shallow dish, pour in the marinade, then refrigerate for at least 1 hour or preferably overnight to enhance the flavors.

Step 3: Cook the sticky rice or jasmine rice according to package instructions and keep it warm until ready to serve.

Step 4: Preheat your grill or grill pan to medium heat for cooking the chicken and pineapple.

Step 5: Remove chicken from marinade, reserving the marinade for basting. Grill the chicken for 5–6 minutes per side, basting frequently with the reserved marinade until fully cooked and slightly caramelized.

Step 6: Grill the pineapple slices for 2–3 minutes on each side until they develop a golden, caramelized surface.

Step 7: To serve, plate the warm rice, layer the grilled chicken thighs on top, then add the grilled pineapple slices.

Step 8: Drizzle any remaining glaze over the stack and garnish with chopped green onions, toasted sesame seeds, and fresh cilantro, if desired.

Tips & Variations

For extra flavor, marinate the chicken overnight to let the glaze fully penetrate.

Swap sticky rice for jasmine rice if you prefer a lighter texture.

Add a squeeze of fresh lime juice over the finished dish for a bright, zesty kick.

Use chicken breasts instead of thighs if you want a leaner option, adjusting grill time accordingly.

If you don’t have a grill, you can cook the chicken and pineapple in a grill pan or broil them in your oven.

FAQs

Can I use frozen pineapple for this recipe?

Fresh pineapple works best for grilling and caramelizing, but you can use thawed frozen pineapple slices in a pinch. Just be sure to pat them dry before grilling to avoid excess moisture.