Description

Experience the vibrant tropical flavors of Hawaiian Huli Huli Chicken Stack, a delicious and easy-to-make dish featuring marinated grilled chicken thighs layered over sticky rice and caramelized pineapple, finished with a savory glaze and fresh garnishes.

Ingredients

Scale

For the Marinade

4 boneless, skinless chicken thighs
1/2 cup soy sauce
1/2 cup fresh pineapple juice
1/4 cup brown sugar
1/4 cup ketchup
2 cloves garlic, minced
1 tsp fresh ginger, grated
1 tsp sesame oil (optional)
1 pinch chili flakes (optional)

For Serving

2 cups cooked sticky rice (or jasmine rice)
4 slices fresh pineapple (grilled or caramelized)
Reserved marinade for basting
Chopped green onions (optional)
Toasted sesame seeds (optional)
Fresh cilantro (optional)

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Instructions

Prepare the Marinade: In a mixing bowl, whisk together soy sauce, fresh pineapple juice, brown sugar, ketchup, minced garlic, grated ginger, optional sesame oil, and chili flakes until well combined to create a flavorful marinade.
Marinate the Chicken: Place the chicken thighs into a resealable bag or shallow dish and pour the marinade over them. Seal and refrigerate for at least 1 hour, preferably overnight, to allow the flavors to deeply infuse the meat.
Cook the Rice: Prepare 2 cups of sticky rice or jasmine rice according to the package instructions. Keep the rice warm until ready to serve.
Preheat Grill: Heat your grill or grill pan to medium heat, ensuring it’s hot enough to achieve a nice char without burning.
Grill the Chicken: Remove chicken from the marinade, reserving the liquid for basting. Grill the chicken for 5 to 6 minutes on each side, basting occasionally with the reserved marinade until the chicken is cooked through and has a beautiful glaze.
Grill the Pineapple: Grill pineapple slices for 2 to 3 minutes on each side until golden and caramelized, bringing out their natural sweetness.
Assemble the Stack: On each plate, serve a portion of warm rice, stack the grilled chicken thighs on top, and arrange grilled pineapple slices alongside or on top. Drizzle any remaining glaze over the stack.
Garnish and Serve: Sprinkle chopped green onions, toasted sesame seeds, and fresh cilantro over the dish as desired for a fresh and colorful finish.

Notes

For best flavor, marinate the chicken overnight if time permits.
Use fresh pineapple juice for a more authentic tropical taste instead of canned juice.
If you don’t have a grill, a grill pan or broiler can be a good alternative.
To keep the chicken moist, avoid overcooking and baste frequently with the reserved marinade.
Sticky rice complements the Hawaiian flavors well, but jasmine rice is a great substitute.