🍍🍗 Hawaiian Huli Huli Chicken Stack 🥰
Sweet, savory, juicy layers of island comfort
Description
This Hawaiian Huli Huli Chicken Stack brings together tender grilled chicken glazed in a sticky pineapple-teriyaki sauce, stacked over fluffy rice and finished with fresh tropical toppings. It’s sweet, smoky, and deeply comforting—like a mini vacation on a plate. Perfect for weeknight dinners or backyard cookouts when you want bold island flavor without extra fuss.
📝 Ingredients
🍯 Marinade / Glaze
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1 tbsp sesame oil
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1 tsp fresh ginger, grated
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2 cloves garlic, finely chopped
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2 tbsp brown sugar, packed
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¼ cup soy sauce
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½ cup pineapple juice
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1 cup teriyaki sauce
🍗 Chicken & Stack
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2 lbs boneless, skinless chicken thighs or breasts
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2 cups cooked jasmine or white rice
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1 cup grilled pineapple slices or chunks
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2 green onions, sliced
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Sesame seeds (optional, for garnish)
🍽️ Directions
1️⃣ Make the Marinade
In a bowl, whisk together sesame oil, ginger, garlic, brown sugar, soy sauce, pineapple juice, and teriyaki sauce until fully combined.
2️⃣ Marinate the Chicken
Place chicken in a zip-top bag or bowl and pour marinade over it. Cover and refrigerate for at least 2 hours (overnight for best flavor).
3️⃣ Cook the Chicken
Preheat grill or skillet to medium-high heat. Remove chicken from marinade (reserve marinade) and cook 5–7 minutes per side until nicely charred and cooked through.
4️⃣ Reduce the Sauce
Pour reserved marinade into a small saucepan. Bring to a boil, then simmer 5–7 minutes until thickened into a glossy glaze.
5️⃣ Glaze the Chicken
Brush thickened sauce generously over the cooked chicken, flipping once to caramelize both sides.
6️⃣ Build the Stack
Spoon rice onto plates, top with sliced glazed chicken, and add grilled pineapple.
7️⃣ Garnish & Serve
Finish with green onions and sesame seeds. Serve hot and enjoy the island flavors.