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This Hawaiian Huli Huli Chicken Stack layers tender grilled chicken glazed in a sweet and savory Huli Huli sauce with rice, grilled pineapple, and fresh island-inspired toppings. It’s a tropical twist on a classic chicken bowl — colorful, delicious, and easy to customize.
⏱️ Prep Time
- Prep: 15 minutes
- Marinate: 30 minutes – 8 hours (recommended)
- Cook: 20 minutes
- Total: 1 hour (minimum)
🧰 Equipment
- Mixing bowl or zip-top bag (for marinating)
- Grill, grill pan, or skillet
- Saucepan (for rice)
- Knife and cutting board
- Tongs or spatula
- Serving plates or bowls
📝 Ingredients
Huli Huli Chicken Marinade:
- 1.5 lbs boneless, skinless chicken thighs or breasts
- 1/2 cup pineapple juice
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 2 tbsp ketchup
- 1 tbsp rice vinegar (or apple cider vinegar)
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 tbsp sesame oil (optional)
Stack Components:
- 2 cups cooked jasmine or basmati rice
- 1–2 cups grilled pineapple rings or chunks
- 1/2 red onion, thinly sliced
- 1 avocado, sliced
- 1/2 cup shredded carrots
- 1/4 cup chopped green onions
- Fresh cilantro, chopped
- Optional: sriracha mayo or teriyaki drizzle
ℹ️ Ingredient Notes
- Chicken: Thighs are juicier, but breasts work if preferred. Pound to even thickness for uniform cooking.
- Pineapple Juice: Fresh or canned is fine; don’t use syrup from canned pineapple.
- Grains: White rice, brown rice, quinoa, or even cauliflower rice all work well.
- Veggies: Feel free to mix in cucumber, cabbage, or edamame for variety.
👩🍳 Instructions
- Marinate Chicken:
- In a bowl or bag, combine all marinade ingredients.
- Add chicken and coat well. Marinate in the fridge for 30 minutes to 8 hours.
- Grill Chicken & Pineapple:
- Preheat grill or pan over medium-high heat.
- Remove chicken from marinade (discard excess) and grill for 5–7 minutes per side, until cooked through.
- Grill pineapple slices for 2–3 minutes per side until caramelized.
- Prepare Rice & Toppings:
- While chicken cooks, prepare rice as per package directions.
- Slice veggies and prep toppings.
- Assemble the Stack:
- Start with a bed of rice.
- Add sliced Huli Huli chicken on top.
- Layer with grilled pineapple, avocado, carrots, red onion, and green onions.
- Garnish with cilantro and optional drizzle (like sriracha mayo or teriyaki).
- Serve:
- Serve warm. Optional lime wedge for brightness.
🔢 Nutrition Facts (Per Serving, approx. for 4 servings)
Estimated values will vary by ingredients.
- Calories: 480
- Protein: 32g
- Fat: 14g
- Carbs: 55g
- Sugar: 16g
- Fiber: 4g
💡 Tips & Variations
🔁 Variations:
- Low-carb: Use cauliflower rice and reduce sugar in marinade.
- Spicy Kick: Add chili flakes or sriracha to the marinade.
- Vegan Version: Use tofu or tempeh in place of chicken; marinate and grill as usual.
- Add Crunch: Top with chopped macadamia nuts or crispy wonton strips.
✅ Tips:
- Don’t skip the marinating — it’s what gives Huli Huli its signature flavor.
- For best char, let the grill or pan get hot before adding chicken or pineapple.
- Make extra sauce and simmer it to reduce for a drizzle over the final dish.
