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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.

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

Instructions

  1. In a bowl, whisk together pineapple juice, soy sauce, brown sugar, ketchup, vinegar, ginger, garlic, sesame oil, and sriracha to make the marinade.
  2. Add chicken to the marinade, cover, and refrigerate for at least 2 hours or overnight for best flavor.
  3. 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.
  4. Grill pineapple rings for 2–3 minutes per side until caramelized.
  5. 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.
  6. Drizzle with simmered marinade (boiled for safety) or a squeeze of lime juice before serving.

Notes

  • Marinate the chicken overnight for deeper flavor.
  • Use coconut rice for a more tropical taste.
  • Keep fresh toppings separate if meal prepping.
  • Add spicy mayo or avocado for extra richness.
  • Swap chicken with shrimp for a seafood twist.

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