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Hawaiian Huli Huli Chicken Stack

Hawaiian Huli Huli Chicken Stack

Hawaiian Huli Huli Chicken Stack is a tropical dish featuring teriyaki-marinated chicken and caramelized pineapple, perfect for family meals.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Hawaiian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken Marinade
  • 4 pieces Boneless, Skinless Chicken Breasts/Thighs Organic preferred for better flavor.
  • 1/2 cup Low-Sodium Teriyaki Sauce Opt for no added sugars.
  • 1/4 cup Pure Pineapple Juice Ensure no sugar is added.
  • 2 tablespoons Soy Sauce Low-sodium preferred.
  • 1/4 cup Dark Brown Sugar Substitute with coconut sugar for a tropical twist.
  • 3 cloves Garlic Fresh garlic preferred.
  • 1 teaspoon Freshly Grated Ginger Use fresh for maximum flavor.
  • 2 tablespoons Toasted Sesame Oil Other oils can be used but will alter the taste.
For the Grilled Topping
  • 4 rings Fresh Pineapple Rings Fresh preferred.
  • 2 stalks Sliced Green Onions For garnish.
  • 1 tablespoon Sesame Seeds Optional but delightful.
For the Rice Base
  • 2 cups Cooked White Rice Coconut rice can be used for enhanced flavor.

Equipment

  • Grill
  • Medium Bowl
  • Zip-top Bag
  • Saucepan

Method
 

Step-by-Step Instructions
  1. Make the Marinade: In a medium bowl, whisk together low-sodium teriyaki sauce, pure pineapple juice, soy sauce, dark brown sugar, minced garlic, freshly grated ginger, and toasted sesame oil. Ensure the ingredients are well combined and the sugar is dissolved.
  2. Marinate the Chicken: Place boneless, skinless chicken breasts or thighs into a zip-top bag and pour the marinade over them. Seal the bag, light press to remove air, and refrigerate for at least 2 hours, or overnight for best results.
  3. Preheat the Grill: Preheat your grill or grill pan to medium-high heat, about 400°F. Ensure your grill grates are clean and lightly oiled.
  4. Grill the Chicken: Remove the marinated chicken from the bag and discard the marinade. Place the chicken on the preheated grill and cook for 6–7 minutes per side, flipping once, until the chicken reaches an internal temperature of 165°F.
  5. Grill the Pineapple: Place fresh pineapple rings on the grill. Grill them for 2–3 minutes per side, until they caramelize and develop grill marks.
  6. Make the Glaze: In a saucepan, pour the reserved marinade and bring it to a gentle boil. Let it simmer for about 5–6 minutes until it thickens.
  7. Assemble the Stack: On a plate, create a base layer with cooked white rice. Top with the grilled chicken and caramelized pineapple rings. Drizzle the thickened glaze generously over the top and garnish with sliced green onions and sesame seeds.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 50gProtein: 30gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 600mgPotassium: 700mgFiber: 2gSugar: 8gVitamin A: 200IUVitamin C: 10mgCalcium: 30mgIron: 1.5mg

Notes

For best results, marinate the chicken for at least 2 hours or overnight. Ensure your grill is preheated to medium-high to achieve a good sear.

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