Trust me when I say the Hawaiian Huli Huli Chicken Rice Stack is a total game-changer for dinner night. Imagine tender, juicy chicken thighs soaked in a tangy-sweet pineapple-soy marinade, perfectly grilled until caramelized and luscious, stacked atop fluffy sticky rice with those smoky grilled pineapple slices adding bursts of tropical sunshine. This dish brings together vibrant colors, layers of flavor, and that irresistible island vibe that makes every bite feel like a mini vacation. Whether you’re craving something quick or cooking for friends, this Hawaiian Huli Huli Chicken Rice Stack will steal the show and have everyone asking for seconds.

Hawaiian Huli Huli Chicken Rice Stack - Recipe Image

Ingredients You’ll Need

These ingredients are simple but so essential—they each play a vital role in creating that harmonious balance of sweet, savory, and smoky notes. From the rich tenderness of boneless chicken thighs to the freshness of pineapple juice and the comforting texture of sticky rice, every component elevates the dish’s taste, texture, and look in a big way.

4 boneless, skinless chicken thighs: The juicy base for maximum flavor absorption and tender bite.
1/2 cup soy sauce: Adds savory umami depth and saltiness to the marinade.
1/2 cup fresh pineapple juice: Brings natural sweetness and tropical brightness that balances savory notes.
1/4 cup brown sugar: Contributes rich caramel undertones and helps create that beautiful glaze.
1/4 cup ketchup: Adds subtle tang and a hint of tomato richness to the mix.
2 cloves garlic, minced: Infuses aromatic warmth and savory punch.
1 tsp fresh ginger, grated: Gives a gentle spicy zing, perfectly complementing the sweetness.
1 tsp sesame oil (optional): Adds a delicate nuttiness enhancing the tropical feel.
1 pinch chili flakes (optional): Offers a slight kick if you like a bit of heat.
2 cups cooked sticky rice (or jasmine rice): Soft, sticky foundation that soaks up all the luscious juices.
4 slices fresh pineapple (grilled or caramelized): This smoky, sweet layer tops the stack for a perfect island touch.
Reserved marinade for basting: Keeps the chicken moist and intensifies flavor while grilling.
Chopped green onions (optional): Fresh crunch and vibrant color as a garnish.
Toasted sesame seeds (optional): Adds a delicate crunch and visual appeal.
Fresh cilantro (optional): Herbaceous brightness to freshen each bite.

How to Make Hawaiian Huli Huli Chicken Rice Stack

Step 1: Prepare the Marinade

Start by whisking together the soy sauce, fresh pineapple juice, brown sugar, ketchup, minced garlic, grated ginger, and any optional ingredients like sesame oil and chili flakes in a mixing bowl. This marinade is where all those tropical and savory flavors meld into a deliciously balanced sauce that will soak into the chicken, giving it that signature Hawaiian Huli Huli taste.

Step 2: Marinate the Chicken

Place the chicken thighs into a resealable bag or shallow dish and pour the marinade over them. Seal it tight and place in the fridge for at least one hour, but if you have the time, letting it marinate overnight is when the magic truly happens. The longer the chicken soaks up that marinade, the more tender and flavorful it becomes.

Step 3: Cook the Rice

While the chicken marinates, prepare your sticky rice or jasmine rice according to package instructions. Sticky rice works beautifully by clinging together so your stack stays intact, but jasmine rice provides a fragrant, fluffy alternative. Once cooked, keep the rice warm because it forms the hearty base of your Hawaiian Huli Huli Chicken Rice Stack.

Step 4: Grill the Chicken and Pineapple

Heat your grill or grill pan to medium. Take out the chicken, reserving the marinade for basting as you cook. Grill the chicken thighs for about 5 to 6 minutes per side, basting frequently with the reserved marinade to build up a sticky, caramelized coating. At the same time, grill your fresh pineapple slices for 2 to 3 minutes on each side until golden and beautifully caramelized. These pineapple rounds add a gorgeous smoky sweetness to crown your stack.

Step 5: Assemble the Stack

Now for the fun part—assembling your Hawaiian Huli Huli Chicken Rice Stack! Spoon a generous mound of warm sticky rice onto each plate, carefully layer the grilled chicken breast on top, and crown with a caramelized pineapple slice. Finish by drizzling the remaining marinade glaze over everything, then sprinkle with optional chopped green onions, toasted sesame seeds, and fresh cilantro for an extra burst of flavor and color.

How to Serve Hawaiian Huli Huli Chicken Rice Stack

Garnishes

The right garnishes bring this dish to life! I love sprinkling chopped green onions for a mild crunch, toasted sesame seeds for a little nuttiness, and fresh cilantro leaves that brighten up every bite with their herbal freshness. These simple touches not only make the stack look stunning but also add layers of texture and flavor.

Side Dishes

To round out your meal, serve the Hawaiian Huli Huli Chicken Rice Stack alongside a crisp tropical salad with mango and cucumber or some roasted sweet potatoes to complement the smoky-sweet notes. A cold and refreshing cucumber salad with a tangy vinaigrette is a fantastic contrast, balancing the boldness of the chicken and pineapple.

Creative Ways to Present

For a dinner party or special occasion, try presenting the stacks in mini cast iron skillets or bamboo steamers for an authentic island vibe. You can also use a food ring mold to press the rice into neat rounds before layering the chicken and pineapple for a polished, restaurant-quality look. Serving with colorful edible flowers or tropical leaves makes it an Instagram-worthy feast.

Make Ahead and Storage

Storing Leftovers

Any leftovers of the Hawaiian Huli Huli Chicken Rice Stack keep great in an airtight container in the refrigerator for up to 3 days. Separate the grilled pineapple and chicken from the rice if you like, to maintain texture when reheating. Make sure to store the reserved marinade glaze apart, if you want to drizzle it freshly later on.

Freezing

This dish freezes quite well if you want to save some for a quick meal later. Freeze cooked chicken and pineapple slices in a sealed container or freezer bag for up to 2 months. Rice can be frozen too but reheat it carefully to avoid dryness—adding a splash of water while warming helps retain moisture without becoming mushy.

Reheating

Reheat your Hawaiian Huli Huli Chicken Rice Stack gently in the microwave or on the stovetop. Cover the dish to trap steam and keep everything moist, and reapply any reserved glaze to refresh the vibrant flavors. Toasting pineapple slices briefly in a hot skillet before serving again can revive their caramelized charm.

FAQs

Can I use chicken breasts instead of thighs?

Yes, you can substitute chicken breasts if preferred, but thighs tend to stay juicier and have more flavor when grilled. Just adjust the cooking time slightly to avoid drying out the breast meat.

Is sticky rice necessary for this dish?

Sticky rice creates the perfect cohesive base for stacking and holds sauces well, but jasmine rice works fine too if that’s what you have on hand. Just remember jasmine rice is fluffier and less sticky, so the stack might be a bit looser.

How long should I marinate the chicken?

At least one hour will impart good flavor, but ideally marinate overnight if possible. The longer the chicken soaks, the more tender and flavorful it becomes.

Can I make the marinade spicier?

Absolutely! Adding more chili flakes, a splash of sriracha, or some diced fresh chili peppers will kick the marinade up a notch while still complementing the sweet and savory notes perfectly.

What if I don’t have a grill or grill pan?

No worries—you can bake the chicken and pineapple slices in the oven on a broiler setting to achieve similar caramelization. Just watch carefully to prevent burning and baste the chicken regularly with the marinade.

Final Thoughts

If you’re ready to transport your taste buds straight to the islands, the Hawaiian Huli Huli Chicken Rice Stack is your ticket. It’s a perfect harmony of flavors and textures that’s sure to become a household favorite. Give it a try, and I promise you’ll find yourself coming back for more of that luscious grilled chicken and tropical sweetness every time!

Hawaiian Huli Huli Chicken Rice Stack