There’s something magical about the aroma of sweet grilled pineapple and tender smoky chicken on a warm summer night. The first time I made a Hawaiian Huli Huli Chicken Stack, I felt like I was transported straight to a beachside luau. This tropical dish has quickly become a go-to favorite for quick weeknight dinners and show-stopping weekend meals.
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What Is a Hawaiian Huli Huli Chicken Stack?
A Modern Take on a Hawaiian Classic
Huli Huli Chicken is a beloved Hawaiian barbecue dish marinated in a sweet-savory glaze of soy sauce, pineapple juice, brown sugar, ginger, and garlic. This stack version layers grilled chicken on a bed of fluffy jasmine rice, caramelized pineapple rings, and drizzled Huli Huli sauce.
The Word “Huli” Means “Turn”
Created by Ernest Morgado in 1955, Huli Huli chicken got its name from the Hawaiian word “huli,” meaning “turn,” referring to the grilling process of turning the chicken over open flames.
Ingredients You’ll Need
For the Marinade
- 1/2 cup pineapple juice
- 1/3 cup soy sauce
- 1/4 cup brown sugar
- 2 tbsp ketchup
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tsp fresh ginger, grated
- 2 garlic cloves, minced
For the Stack
- 4 boneless chicken thighs
- 2 cups cooked jasmine rice
- 4 pineapple rings (grilled)
- Green onions & sesame seeds (for garnish)
How to Make a Hawaiian Huli Huli Chicken Stack
Step 1: Marinate the Chicken
Whisk all marinade ingredients together. Place chicken thighs in a zip bag or shallow bowl and pour marinade over. Refrigerate for at least 1 hour (or overnight for best flavor).
Step 2: Grill to Perfection
Grill chicken over medium heat, turning every 3-4 minutes, until caramelized and cooked through. Grill pineapple rings until lightly charred.
Assembling the Stack
Step 3: Build It Up
Place a generous scoop of rice on each plate. Top with grilled pineapple ring and sliced chicken. Drizzle with extra marinade (boiled into sauce). Garnish with green onions and sesame seeds.
Step 4: Add Sides or Toppings
Great with a scoop of Hawaiian mac salad or mango salsa. Or serve over coconut rice for extra flavor.
Pro Tips for the Best Chicken Stack
Use Thighs Over Breasts
They stay juicier and soak up more marinade.
Caramelize for That Signature Flavor
Don’t skip grilling the pineapple and sauce until sticky and golden brown.
Variations & Substitutions
Make It Spicy
Add sriracha or crushed red pepper to the marinade.
Make It Vegetarian
Swap chicken for grilled tofu or portobello mushrooms.
FAQ: People Also Ask
What does Huli Huli chicken taste like?
It’s sweet, tangy, and smoky with hints of ginger, garlic, and grilled pineapple.
Can I bake Huli Huli chicken instead of grilling?
Yes! Bake at 400°F for 25-30 minutes, then broil for 2-3 minutes for caramelization.
What sides go with Hawaiian chicken stack?
Try mac salad, coconut rice, grilled veggies, or mango salsa.
How long should I marinate the chicken?
At least 1 hour, but overnight is ideal for maximum flavor.
Can I freeze the marinated chicken?
Yes! Freeze raw chicken in marinade up to 2 months.
Nutrition Facts (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 430 |
| Protein | 30g |
| Carbohydrates | 38g |
| Sugars | 14g |
| Fat | 18g |
| Saturated Fat | 4g |
| Sodium | 780mg |
Hawaiian Huli Huli Chicken Stack
Ingredients
Method
- Make the Marinade:
- In a bowl, whisk together pineapple juice, soy sauce, brown sugar, ketchup, vinegar, sesame oil, ginger, and garlic.
- Marinate the Chicken:
- Place chicken in a zip bag or container. Pour marinade over and refrigerate for at least 1 hour (overnight for best flavor).
- Grill Chicken & Pineapple:
- Preheat grill to medium heat. Grill chicken, turning every 3–4 minutes, until caramelized and cooked through (internal temp 165°F).
- Grill pineapple rings 1–2 minutes per side until lightly charred.
- Assemble the Stack:
- On each plate, spoon a bed of rice, top with a grilled pineapple ring, sliced chicken, and drizzle of reduced marinade (boiled 5 mins). Garnish with green onions and sesame seeds.
