Name: Hawaiian Huli Huli Chicken Stack
Prep time: 20 min
Cook time: 20 min
Total time: 2 h 40 min
Cuisine: Hawaiian
Ingredients: 2 lbs boneless, skinless chicken thighs (or chicken breasts); ½ cup pineapple juice; ½ cup soy sauce (low sodium preferred); ¼ cup brown sugar; ¼ cup ketchup; 2 tablespoons rice vinegar (or apple cider vinegar); 2 tablespoons fresh ginger, grated; 3 cloves garlic, minced; 1 tablespoon sesame oil; 1 teaspoon sriracha or chili flakes (optional); 3 cups cooked jasmine rice (or coconut rice); 1 fresh pineapple, cut into rings (or canned pineapple slices); 1 cup shredded red cabbage (or coleslaw mix); 1 small cucumber, thinly sliced; 2 green onions, chopped; 2 tablespoons toasted sesame seeds; Fresh cilantro, for garnish

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This Hawaiian Huli Huli chicken stack is a vibrant, layered meal that combines sweet, savory, and tangy flavors in every bite. Juicy marinated chicken is paired with grilled pineapple, fluffy rice, crisp vegetables, and fresh herbs for a colorful dish that feels both refreshing and hearty.

Why You’ll Love This Recipe

I love how this recipe brings tropical flavors to the table in such a fun and beautiful presentation. The marinade infuses the chicken with sweet pineapple, savory soy, and warm ginger, making it incredibly flavorful. I enjoy how the layers of rice, pineapple, cabbage, and fresh cucumber balance richness with freshness. It’s as eye-catching as it is delicious, and I can serve it for casual dinners or special gatherings. Hawaiian Huli Huli Chicken Stack

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the marinade & chicken:

2 lbs boneless, skinless chicken thighs (or chicken breasts)
½ cup pineapple juice
½ cup soy sauce (low sodium preferred)
¼ cup brown sugar
¼ cup ketchup
2 tablespoons rice vinegar (or apple cider vinegar)
2 tablespoons fresh ginger, grated
3 cloves garlic, minced
1 tablespoon sesame oil
1 teaspoon sriracha or chili flakes (optional for heat)

For the stack layers:

3 cups cooked jasmine rice (or coconut rice for extra flavor)
1 fresh pineapple, cut into rings (or canned pineapple slices)
1 cup shredded red cabbage (or coleslaw mix)
1 small cucumber, thinly sliced
2 green onions, chopped
2 tablespoons toasted sesame seeds
Fresh cilantro, for garnish

Directions

I whisk pineapple juice, soy sauce, brown sugar, ketchup, vinegar, ginger, garlic, sesame oil, and sriracha together in a bowl to make the marinade.
I add the chicken, cover it, and marinate in the fridge for at least 2 hours (overnight gives the best flavor).
I preheat a grill or skillet to medium-high heat, then cook the chicken for 5–7 minutes per side until cooked through (internal temperature 165°F / 74°C). I baste with leftover marinade as it cooks for extra flavor.
I grill the pineapple rings for 2–3 minutes per side until caramelized and slightly charred.
To assemble, I layer warm jasmine (or coconut) rice on the plate, followed by sliced Huli Huli chicken, a grilled pineapple ring, shredded cabbage, cucumber slices, green onions, sesame seeds, and cilantro.
I finish by drizzling with extra boiled marinade or squeezing fresh lime juice over the stack.

Servings and timing

This recipe makes 4 servings. It takes about 20 minutes to prep, plus at least 2 hours to marinate, and 20 minutes to cook. Altogether, I plan for about 2 hours and 40 minutes including marinating time.

Variations

I sometimes swap the chicken for shrimp for a different twist. When I want to make it lighter, I serve it over cauliflower rice instead of jasmine rice. I also enjoy adding avocado slices or a drizzle of spicy mayo on top for creaminess. For extra crunch, I toss in thinly sliced bell peppers or radishes.

storage/reheating

I store leftover chicken and rice separately in airtight containers in the refrigerator for up to 3 days. To reheat, I warm the chicken and rice gently on the stove or in the microwave until hot. I keep the fresh toppings and pineapple separate and add them just before serving to maintain their texture. Hawaiian Huli Huli Chicken Stack

FAQs

Can I bake the chicken instead of grilling it?

Yes, I bake it in a 400°F (200°C) oven for about 20–25 minutes until fully cooked, basting halfway through.

Can I use canned pineapple instead of fresh?

Yes, I often use canned pineapple slices when fresh isn’t available. I still grill them for that caramelized flavor.

Is Huli Huli chicken spicy?

Not necessarily—it has a sweet and savory base. I add sriracha or chili flakes when I want a spicier kick.

Can I make this ahead of time?

Yes, I marinate the chicken overnight and prep the vegetables ahead. I cook and assemble the stacks just before serving for the freshest result.

What side dishes go well with this recipe?

I like pairing it with Hawaiian macaroni salad, roasted vegetables, or a light green salad for a balanced meal.

Conclusion

I find Hawaiian Huli Huli chicken stacks to be the perfect mix of sweet, savory, and fresh. The layered presentation makes it feel special, while the flavors are comforting and tropical at the same time. Whenever I want a meal that’s both fun and satisfying, this dish is always a favorite.

Hawaiian Huli Huli Chicken Stack

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This Huli Huli Chicken Rice Stack is a Hawaiian-inspired dish layering smoky-sweet grilled chicken, caramelized pineapple, fluffy rice, and crisp veggies. It’s vibrant, comforting, and perfect for weeknight dinners or backyard gatherings.

Author: Lizaa
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 2 hours 40 minutes (including marinating)
Yield: 4 servings
Category: Main Course
Method: Grilling
Cuisine: Hawaiian
Diet: Low Fat

Ingredients

2 lbs boneless, skinless chicken thighs (or chicken breasts)
½ cup pineapple juice
½ cup soy sauce (low sodium preferred)
¼ cup brown sugar
¼ cup ketchup
2 tablespoons rice vinegar (or apple cider vinegar)
2 tablespoons fresh ginger, grated
3 cloves garlic, minced
1 tablespoon sesame oil
1 teaspoon sriracha or chili flakes (optional)
3 cups cooked jasmine rice (or coconut rice)
1 fresh pineapple, cut into rings (or canned pineapple slices)
1 cup shredded red cabbage (or coleslaw mix)
1 small cucumber, thinly sliced
2 green onions, chopped
2 tablespoons toasted sesame seeds
Fresh cilantro, for garnish

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Instructions

In a bowl, whisk together pineapple juice, soy sauce, brown sugar, ketchup, vinegar, ginger, garlic, sesame oil, and sriracha to make the marinade.
Add chicken to the marinade, cover, and refrigerate for at least 2 hours or overnight for best flavor.
Preheat a grill or skillet to medium-high heat. Cook chicken for 5–7 minutes per side until internal temperature reaches 165°F (74°C), basting with leftover marinade.
Grill pineapple rings for 2–3 minutes per side until caramelized.
To assemble, place a bed of cooked rice on the plate. Top with sliced chicken, a grilled pineapple ring, shredded cabbage, cucumber slices, green onions, sesame seeds, and cilantro.
Drizzle with simmered marinade (boiled for safety) or a squeeze of lime juice before serving.