Hawaiian Huli Huli Chicken Stack Recipe
This Hawaiian Huli Huli Chicken Stack is a vibrant and flavorful dish featuring tender grilled chicken marinated in a sweet and tangy pineapple soy sauce. Served over fragrant jasmine rice and layered with fresh pineapple, red bell pepper, avocado, green onions, and cilantro, this colorful stack delivers a perfect balance of savory, sweet, and fresh flavors, finished with a zesty lime wedge.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 2 hours 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Grilling
- Cuisine: Hawaiian
Ingredients
Scale
Marinade and Chicken
- 4 boneless, skinless chicken thighs
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 1/4 cup pineapple juice
- 2 tablespoons ketchup
- 1 tablespoon rice vinegar
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon vegetable oil
Stack and Garnish
- 2 cups cooked jasmine rice
- 1 cup fresh pineapple, diced
- 1 red bell pepper, diced
- 1/2 cup green onions, sliced
- 1 avocado, sliced
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
- Prepare the Marinade: In a medium bowl, whisk together soy sauce, brown sugar, pineapple juice, ketchup, rice vinegar, garlic, and ginger until the sugar dissolves completely, creating a flavorful Huli Huli marinade.
- Marinate the Chicken: Place the chicken thighs in a resealable plastic bag and pour the marinade over them. Seal the bag and refrigerate for at least 2 hours, preferably overnight, to allow the chicken to deeply absorb the flavors.
- Preheat the Grill: Heat a grill or grill pan over medium-high heat to prepare for grilling the chicken, ensuring it will cook evenly and develop attractive grill marks.
- Grill the Chicken: Remove chicken from marinade, discarding the marinade. Brush chicken thighs lightly with vegetable oil to prevent sticking, then place them on the hot grill. Cook for 6-7 minutes per side until the chicken is thoroughly cooked and registers an internal temperature of 165°F (75°C).
- Prepare the Rice: While grilling, cook jasmine rice according to package directions if not already prepared, providing a fragrant and fluffy base for the stack.
- Rest and Slice Chicken: Once grilled, remove chicken from heat and let it rest for a few minutes to retain juices. Then slice into bite-sized strips suitable for stacking.
- Assemble the Stack: In a serving dish, place a scoop of jasmine rice as the base layer. Top with a generous portion of grilled chicken strips, followed by layers of diced fresh pineapple, red bell pepper, and sliced avocado.
- Garnish and Serve: Sprinkle green onions and fresh cilantro over the top for color and freshness. Serve immediately with lime wedges on the side for an optional tangy squeeze to brighten the flavors.
Notes
- Marinating overnight will deepen the chicken’s flavor and tenderness.
- If a grill is unavailable, a grill pan or broiler can be used to cook the chicken.
- For less sodium, opt for low-sodium soy sauce.
- Use ripe avocados and fresh pineapple to maximize flavor and texture contrasts in the stack.
- Leftover marinade should never be reused or served as a sauce unless boiled thoroughly to kill pathogens.
Keywords: Huli Huli chicken, Hawaiian chicken, grilled chicken recipe, pineapple chicken, tropical chicken stack, jasmine rice chicken, summer grilling recipe
