Description
This Savory Hawaiian Huli Huli Chicken Stack combines tender, marinated grilled chicken thighs with caramelized pineapple slices layered over warm sticky rice. The marinade, featuring soy sauce, fresh pineapple juice, brown sugar, garlic, and ginger, provides a perfect balance of sweet and savory flavors. Finished with a delicious glaze and optional garnishes of green onions, sesame seeds, and cilantro, this dish offers a delightful tropical meal that’s easy to prepare and irresistibly flavorful.
Ingredients
Scale
Chicken Marinade
- 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)
Accompaniments and Garnishes
- 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
- Prepare the Marinade: In a mixing bowl, whisk together soy sauce, fresh pineapple juice, brown sugar, ketchup, minced garlic, grated ginger, and optional sesame oil and chili flakes until well combined to create the marinade.
- Marinate the Chicken: Place the chicken thighs in a resealable bag or shallow dish, pour in the marinade, then seal or cover. Refrigerate for at least 1 hour to allow the flavors to penetrate the meat, ideally overnight for maximum flavor.
- Cook the Rice: Prepare sticky rice or jasmine rice according to package instructions. Once cooked, keep it warm until ready to assemble the dish.
- Preheat the Grill: Heat your grill or grill pan to medium heat, ensuring it is properly preheated for even cooking and nice grill marks.
- Grill the Chicken: Remove chicken from marinade (reserve marinade for basting). Grill the chicken thighs for 5 to 6 minutes on each side, brushing with the reserved marinade frequently to keep the chicken moist and flavorful, until it is fully cooked through.
- Grill the Pineapple: Grill the pineapple slices for 2 to 3 minutes on each side until they develop a golden caramelized surface.
- Assemble the Stack: On each plate, layer the warm rice as the base, place the grilled chicken thighs on top, then add the grilled pineapple slices.
- Finish and Garnish: Drizzle any remaining marinade glaze over the stacked ingredients. Sprinkle with optional chopped green onions, toasted sesame seeds, and fresh cilantro to add extra flavor and visual appeal.
Notes
- For best results, marinate the chicken overnight to enhance the depth of flavor.
- Substitute jasmine rice if sticky rice is not available; both work well with this dish.
- Adjust chili flakes to your preferred spice level or omit if sensitive to heat.
- The grilled pineapple adds a sweet and smoky contrast to the savory chicken.
- To make this recipe gluten-free, use tamari or a gluten-free soy sauce alternative.
- Leftover marinade used for basting should be brought to a boil before use to ensure safety.
- Prep Time: 15 minutes
- Cook Time: 1 hour 20 minutes (including marinating time; active cooking about 20 minutes)
- Category: Main Course
- Method: Grilling
- Cuisine: Hawaiian
Keywords: Huli Huli Chicken, Hawaiian Chicken, Grilled Chicken, Pineapple Chicken, Sticky Rice, Summer Grilling, Tropical Chicken Recipe
