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Hawaiian Huli Huli Chicken Stack

Tropical Hawaiian Huli Huli Chicken Stack for Flavor Lovers

Experience the vibrant flavors of Hawaiian Huli Huli Chicken Stack, a delicious combination of teriyaki-marinated chicken, grilled pineapple, and white rice.
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Prep Time 20 minutes
Cook Time 25 minutes
Marinating Time 2 hours
Total Time 2 hours 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Hawaiian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces Chicken Breasts/Thighs organic or air-chilled for best quality
  • 1/2 cup Low-Sodium Teriyaki Sauce substitute with homemade teriyaki if preferred
  • 1/4 cup Pure Pineapple Juice 100% juice, no added sugar
  • 2 tablespoons Soy Sauce low-sodium recommended
  • 2 tablespoons Dark Brown Sugar can substitute with light brown sugar or honey
  • 2 cloves Garlic (minced) fresh minced garlic recommended
  • 1 tablespoon Fresh Ginger (grated) fresh is always ideal
  • 1 tablespoon Toasted Sesame Oil substitute with lighter oil if needed
For the Grilled Components
  • 1 rings Fresh Pineapple fresh gives better texture and flavor
  • 2 cups Cooked White Rice consider coconut rice for added flair
For Garnishing
  • 3 tablespoons Green Onions (sliced) chives can be used as a substitute
  • 1 tablespoon Sesame Seeds

Equipment

  • Grill
  • mixing bowl
  • zip-top bag
  • saucepan

Method
 

Step-by-Step Instructions
  1. Make the Marinade: Combine teriyaki sauce, pineapple juice, soy sauce, brown sugar, minced garlic, grated ginger, and sesame oil in a bowl. Whisk until sugar dissolves.
  2. Marinate the Chicken: Place chicken in zip-top bag, pour marinade, seal bag, and refrigerate for at least 2 hours, preferably overnight.
  3. Preheat the Grill: Heat the grill to medium-high (375°F to 400°F) to achieve grill marks.
  4. Grill the Chicken: Remove chicken from marinade, place on grill, and cook for 6-7 minutes each side until internal temperature reaches 165°F.
  5. Grill the Pineapple: Add pineapple rings to the grill and cook for 2-3 minutes per side until caramelized.
  6. Make the Glaze: Pour reserved marinade into saucepan, simmer over medium heat for 5-6 minutes until thickened.
  7. Assemble the Stack: Layer rice, grilled chicken, caramelized pineapple, drizzle glaze, and garnish with green onions and sesame seeds.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 50gProtein: 35gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 7gCholesterol: 70mgSodium: 600mgPotassium: 800mgFiber: 2gSugar: 10gVitamin A: 2IUVitamin C: 15mgCalcium: 2mgIron: 6mg

Notes

For best flavor, marinate chicken overnight and ensure proper grill heat for desired marks. You can swap chicken for tofu or pork if desired.

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