Hawaiian Huli Huli Chicken Stack

 Huli Huli Chicken is a Hawaiian classic known for its mouthwatering glaze of pineapple juice, soy sauce, and brown sugar. This stacked version layers tender grilled chicken over rice or veggies for a hearty and vibrant meal bursting with island-style goodness.

Why You'll Fall in Love with This Recipe

This Hawaiian Huli Huli Chicken Stack brings the flavors of the islands straight to your table. The chicken is marinated in a sweet, tangy, and savory blend of pineapple, soy, and teriyaki sauce—then grilled to perfection and stacked with layers of tropical flavor. It’s bold, juicy, and irresistibly satisfying.

Tools You’ll Need

• Mixing bowl

• Whisk or spoon

• Zip-top bag or shallow dish (for marinating)

• Grill or grill pan

• Tongs

• Serving platter or plates

Ingredients

For the Marinade:

• 1 tablespoon sesame oil

• 1 teaspoon grated fresh ginger

• 2 cloves garlic, finely chopped

• 2 tablespoons packed brown sugar

• ¼ cup soy sauce

• ½ cup pineapple juice

• 1 cup teriyaki sauce

For the Chicken Stack (optional additions):

• 4 boneless, skinless chicken thighs or breasts

• Steamed white rice or coconut rice

• Grilled pineapple rings

• Sliced green onions

• Sesame seeds, for garnish

Step-by-Step Instructions

1. Prepare the Marinade
In a mixing bowl, whisk together sesame oil, grated ginger, garlic, brown sugar, soy sauce, pineapple juice, and teriyaki sauce until well combined.

2. Marinate the Chicken
Place the chicken in a zip-top bag or shallow dish and pour the marinade over it. Seal and refrigerate for at least 2 hours, or overnight for deeper flavor.

3. Grill the Chicken
Preheat your grill or grill pan to medium-high heat. Remove the chicken from the marinade, letting the excess drip off. Grill each side for 5–7 minutes, or until the internal temperature reaches 165°F (74°C). Baste with extra marinade during cooking for a glossy glaze.

4. Assemble the Stack
Place a scoop of rice on each plate, top with grilled chicken, and layer with grilled pineapple rings. Garnish with sliced green onions and sesame seeds.

5. Serve
Serve warm with a drizzle of extra teriyaki sauce and a side of steamed vegetables or salad.

Pro Tips for Success

• Marinate the chicken overnight for maximum flavor absorption.

• For perfect grill marks, don’t move the chicken too early while grilling.

• Use fresh pineapple juice if possible—it adds natural sweetness and acidity.

• Reserve some marinade (before adding raw chicken) for basting during grilling.

Customization Ideas

• Spicy version: Add a teaspoon of chili flakes or Sriracha to the marinade.

• Oven-baked option: Bake the chicken at 400°F (200°C) for 25–30 minutes, brushing with sauce halfway through.

• Vegetable base: Serve the chicken stack over grilled zucchini, bell peppers, or cabbage slaw instead of rice.

Storage & Reheating Tips

• Store leftovers in an airtight container in the refrigerator for up to 3 days.

• Reheat gently in a skillet over medium heat or in the microwave until warmed through.

• Avoid freezing once cooked, as the texture may change slightly due to the marinade.

Approximate Nutrition (per serving)

• Calories: 420

• Protein: 35g

• Carbohydrates: 25g

• Fat: 16g

• Sodium: 920mg

• Sugar: 14g

(Values are estimates and vary depending on portion size and ingredients used.)

Prep & Cook Time

• Prep Time: 10 minutes

• Marinating Time: 2–8 hours

• Cook Time: 15 minutes

• Total Time: About 2 hours 25 minutes

Frequently Asked Questions

Can I use chicken breasts instead of thighs?
Yes. Chicken breasts work just as well but may cook faster, so keep an eye on the grill to avoid drying them out.

Can I bake instead of grill?
Absolutely. Baking or pan-searing both work for this recipe, though grilling gives the best smoky flavor.

What does “Huli Huli” mean?
“Huli” means “turn” in Hawaiian. The name comes from the traditional way the chicken was turned over open flames while basting in its sweet glaze.

Final Thoughts

The Hawaiian Huli Huli Chicken Stack is a simple yet impressive dish that captures the spirit of island cooking—sweet, savory, and packed with flavor. Whether for a weeknight meal or a backyard barbecue, this recipe delivers sunshine on a plate.