Why You’ll Love This Recipe
I love this recipe because it blends sweet, savory, and tangy in such a perfect way. The pineapple-soy marinade infuses the chicken with bold, caramelized flavor, and the grilled pineapple adds a touch of smokiness. Every layer of the stack adds a different texture—from soft rice to crisp cabbage and fresh cucumber. It’s a well-rounded dish that looks impressive but is incredibly easy to put together.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the marinade & chicken:
2 lbs boneless, skinless chicken thighs (or breasts)
½ cup pineapple juice
½ cup low-sodium soy sauce
¼ cup brown sugar
¼ cup ketchup
2 tablespoons rice vinegar (or apple cider vinegar)
2 tablespoons fresh ginger, grated
3 garlic cloves, minced
1 tablespoon sesame oil
1 teaspoon sriracha or chili flakes (optional)
For the stack layers:
3 cups cooked jasmine rice (or coconut rice)
1 fresh pineapple, cut into rings (or canned pineapple slices)
1 cup shredded red cabbage (or coleslaw mix)
1 small cucumber, thinly sliced
2 green onions, chopped
2 tablespoons toasted sesame seeds
Fresh cilantro for garnish
Directions
1. Marinate the chicken:
I start by whisking together the pineapple juice, soy sauce, brown sugar, ketchup, vinegar, ginger, garlic, sesame oil, and sriracha in a bowl.
I add the chicken to the marinade, cover it, and refrigerate it for at least 2 hours—overnight gives the best flavor.
2. Grill or cook the chicken:
I heat a grill or large skillet over medium-high heat.
I cook the chicken for 5–7 minutes per side until it’s fully cooked and slightly charred (internal temp should reach 165°F / 74°C).
I baste the chicken with leftover marinade as it cooks to intensify the flavor.
3. Grill the pineapple:
I grill the pineapple rings for 2–3 minutes per side until they’re golden and caramelized with grill marks.
This step really brings out their sweetness and adds that tropical flavor I love.
4. Assemble the stack:
– I place a scoop of warm jasmine or coconut rice as the base.
– On top of the rice, I add slices of the grilled Huli Huli chicken.
– Then I layer on a grilled pineapple ring.
– I finish with shredded cabbage, cucumber slices, green onions, sesame seeds, and a few sprigs of fresh cilantro.
5. Serve:
I drizzle a little extra marinade over the top (only if I’ve boiled it first for food safety), or I squeeze on some fresh lime juice for brightness.
Servings and timing
This recipe serves 4 generous stacks, and takes about 2 hours and 30 minutes total (including marinating time).
Prep time is around 20 minutes, cook time is 20–25 minutes, and marinating takes at least 2 hours—though I often leave it overnight for more flavor.
Variations
-
Make it vegetarian: I swap the chicken for grilled tofu or tempeh, marinated the same way.
-
Switch the grain: Sometimes I use brown rice, quinoa, or even cauliflower rice for a lighter option.
-
Add heat: I increase the sriracha or add chili oil for a spicy kick.
-
Top with sauce: A drizzle of teriyaki or a spicy mayo adds another layer of richness.
-
Serve bowl-style: I skip the stack and toss everything into a bowl for an easier, deconstructed version.
Storage/Reheating
I store the components separately in the fridge for up to 3–4 days.
To reheat, I warm the chicken and rice in the microwave or skillet, and I add the fresh toppings just before serving to keep them crisp.
I don’t recommend freezing the full stack, but the marinated chicken (raw or cooked) can be frozen for up to 2 months.
FAQs
Can I bake the chicken instead of grilling?
Yes, I bake it at 400°F (200°C) for about 25–30 minutes, flipping halfway through. Broiling it for the last couple of minutes gives it a grilled look.
Is fresh pineapple necessary?
Not at all. I use canned pineapple rings in juice when fresh isn’t available—they caramelize beautifully and save time.
Can I make this ahead?
Absolutely. I prep all the ingredients ahead and just assemble when ready to serve. It’s great for meal prep too.
What if I don’t like cabbage?
I’ve substituted shredded lettuce or spinach, or even left it out entirely. The stack is still delicious.
Can I use store-bought marinade?
Sure, but I love making it from scratch—it tastes fresher and lets me control the sweetness and spice.
Conclusion
This Hawaiian Huli Huli Chicken Stack is one of my favorite ways to bring bold island flavors to the dinner table. I love how every bite is a balance of juicy chicken, sweet pineapple, and fresh, crunchy toppings. It’s colorful, comforting, and perfect for everything from weeknight meals to casual entertaining. When I want to serve something that feels special without being complicated, this stack always delivers.
Print
Hawaiian Huli Huli Chicken Stack
- Total Time: 2 hours 40 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
This tropical-inspired chicken stack features juicy grilled Huli Huli chicken, pineapple, jasmine rice, and crunchy veggies for a colorful, flavor-packed meal.
Ingredients
For the Marinade & Chicken:
2 lbs boneless, skinless chicken thighs (or breasts)
½ cup pineapple juice
½ cup soy sauce (low sodium preferred)
¼ cup brown sugar
¼ cup ketchup
2 tbsp rice vinegar (or apple cider vinegar)
2 tbsp fresh ginger, grated
3 cloves garlic, minced
1 tbsp sesame oil
1 tsp sriracha or chili flakes (optional)
For the Stack Layers:
3 cups cooked jasmine rice (or coconut rice)
1 fresh pineapple, sliced into rings (or canned pineapple slices)
1 cup shredded red cabbage (or coleslaw mix)
1 small cucumber, thinly sliced
2 green onions, chopped
2 tbsp toasted sesame seeds
Fresh cilantro, for garnish
Instructions
1. Marinate Chicken:
In a bowl, whisk together pineapple juice, soy sauce, brown sugar, ketchup, vinegar, ginger, garlic, sesame oil, and sriracha.
Add chicken and toss to coat. Cover and refrigerate for at least 2 hours, or overnight for maximum flavor.
2. Cook Chicken:
Preheat grill or skillet over medium-high heat.
Grill or sear chicken for 5–7 minutes per side until fully cooked (165°F / 74°C internal temperature).
Baste with remaining marinade during cooking for extra flavor.
3. Grill Pineapple:
Grill pineapple slices for 2–3 minutes per side until caramelized and slightly charred. Set aside.
4. Assemble the Stack:
Layer a scoop of warm jasmine or coconut rice on a plate.
Add sliced grilled chicken on top.
Place a grilled pineapple ring over the chicken.
Top with shredded cabbage, sliced cucumber, green onions, sesame seeds, and cilantro.
5. Serve:
Drizzle with extra marinade (boiled first if using as sauce) or a squeeze of fresh lime juice. Serve warm.
Notes
Coconut rice adds a rich tropical twist to the stack.
You can use chicken breasts instead of thighs for a leaner version.
For meal prep, store components separately and assemble fresh.
Great for grilling season, parties, or island-inspired weeknight dinners.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Dish, Grilled, Tropical Recipes
- Method: Grilling, Marinating, Layering
- Cuisine: Hawaiian, Asian-Inspired, Fusion
