Hawaiian Huli Huli Chicken Stack

Bring the taste of the islands straight to your dinner table with this irresistible Hawaiian Huli Huli Chicken Stack. Known for its mouthwatering balance of sweet, tangy, and savory flavors, Huli Huli Chicken has been a Hawaiian classic since the 1950s. This version layers all the tropical goodness into a satisfying and visually stunning stack that’s perfect for family dinners or impressing guests. With a rich marinade featuring pineapple juice, soy sauce, and teriyaki sauce, this dish delivers bold flavor in every bite.

Ingredients

1 tablespoon sesame oil
1 teaspoon grated fresh ginger
2 cloves garlic, finely chopped
2 tablespoons packed brown sugar
1/4 cup soy sauce
1/2 cup pineapple juice
1 cup teriyaki sauce

Instructions

1. In a medium bowl, whisk together sesame oil, ginger, garlic, brown sugar, soy sauce, pineapple juice, and teriyaki sauce until the sugar is fully dissolved.
2. Place boneless, skinless chicken thighs or breasts in a large resealable bag or container and pour in the marinade. Seal and refrigerate for at least 2 hours or overnight for best flavor.
3. Preheat your grill or grill pan to medium-high heat. Remove chicken from the marinade and let excess drip off.
4. Grill the chicken for 5-6 minutes per side or until fully cooked and caramelized. Discard leftover marinade.
5. Let the chicken rest for 5 minutes before slicing.
6. To assemble the stack, layer slices of grilled Huli Huli chicken over steamed white rice or coconut rice, followed by grilled pineapple rings, and optionally top with pickled red onions or a drizzle of extra teriyaki sauce.
7. Serve hot and garnish with green onions or sesame seeds if desired.

Serving and Storage Tips

Serving Tips
Serve the Hawaiian Huli Huli Chicken Stack hot, freshly grilled, and layered over a bed of warm white or coconut rice. Add grilled pineapple rings, a drizzle of teriyaki sauce, and garnish with chopped green onions or sesame seeds for a vibrant presentation. This dish pairs well with tropical sides like mango salsa, grilled corn, or a crisp cucumber salad.

Storage Tips
Allow leftovers to cool completely before storing. Place the chicken and rice in separate airtight containers to maintain texture. Refrigerate for up to 3 days. Reheat the chicken in a skillet over medium heat or microwave until warmed through. Avoid freezing assembled stacks, as the rice and pineapple can become mushy when thawed. If needed, freeze only the marinated raw chicken for up to 2 months, then thaw in the refrigerator before cooking.

Variations

Grilled Shrimp Huli Huli Stack
Replace the chicken with large shrimp for a seafood twist. Marinate the shrimp for 30 minutes (shorter than chicken) to prevent over-softening, then grill for 2-3 minutes per side. Serve over jasmine rice with pineapple and teriyaki drizzle for a lighter, summery version.

Vegetarian Tofu Huli Huli Stack
Use extra-firm tofu as a plant-based protein option. Press the tofu to remove excess moisture, slice it into thick slabs, and marinate for at least an hour. Grill or pan-sear until golden and crisp. Pair with rice and grilled vegetables like bell peppers and zucchini.

Spicy Huli Huli Chicken Stack
Add 1-2 teaspoons of sriracha or crushed red pepper flakes to the marinade for heat lovers. You can also top the finished stack with sliced jalapeños or a spicy pineapple salsa to bring an extra kick to the dish.

Low-Carb Huli Huli Bowl
Swap out the rice for cauliflower rice or a bed of sautéed cabbage for a lower-carb option. This keeps the tropical flavors intact while reducing the carbs for those on keto or low-carb diets.

Pineapple Fried Rice Huli Huli Stack
Instead of plain rice, serve the chicken over pineapple fried rice made with scrambled eggs, peas, carrots, and diced pineapple sautéed in soy sauce and sesame oil. This version enhances the tropical flavor and adds texture and color.

Huli Huli Chicken Tacos
Use grilled Huli Huli chicken as a taco filling. Chop the chicken into small pieces and serve in warm tortillas with shredded cabbage, pineapple chunks, and a drizzle of creamy teriyaki sauce. Perfect for party-style servings.

Asian Slaw Layered Huli Huli Stack
Add a crunchy layer of Asian slaw made with shredded cabbage, carrots, and a sesame vinaigrette between the rice and chicken. It brings extra freshness and balances the sweetness of the marinade with a tangy crunch.

FAQs

1. Can I use chicken breasts instead of thighs for this recipe?
Yes, boneless skinless chicken breasts work well, though they may be slightly less juicy than thighs. Be careful not to overcook them to maintain tenderness.

2. How long should I marinate the chicken?
For best flavor, marinate the chicken for at least 2 hours, but overnight marination yields the most depth and tenderness.

3. Can I cook the chicken in the oven instead of grilling it?
Yes. Bake the marinated chicken at 400°F (200°C) for 25–30 minutes, or until the internal temperature reaches 165°F (75°C). For extra caramelization, broil for the last 2-3 minutes.

4. What type of rice goes best with this recipe?
Steamed white rice or coconut rice pairs best, but jasmine rice, brown rice, or even pineapple fried rice can be delicious alternatives.

5. Is it necessary to add teriyaki sauce to the marinade?
Yes, it adds richness and depth of flavor. However, if unavailable, you can substitute with a mix of soy sauce, brown sugar, and a splash of rice vinegar.

6. Can I make the marinade ahead of time?
Absolutely. The marinade can be made up to 3 days in advance and stored in the refrigerator until ready to use.

7. Is this recipe freezer-friendly?
The raw marinated chicken can be frozen for up to 2 months. Thaw overnight in the fridge before cooking. Avoid freezing the full assembled stack.

8. Can I use canned pineapple juice?
Yes, canned pineapple juice works perfectly. If using fresh pineapple, you can blend and strain it for fresh juice.

9. How do I know when the chicken is fully cooked?
The chicken is done when the internal temperature reaches 165°F (75°C) and the outside is nicely caramelized. Use a meat thermometer for accuracy.

10. What can I serve on the side with Huli Huli Chicken Stack?
Tropical fruit salad, grilled vegetables, coleslaw, or a light cucumber salad are excellent side dishes that complement the sweet and savory flavors of the stack.

The Hawaiian Huli Huli Chicken Stack is a flavor-packed, visually appealing meal that’s perfect for busy weeknights or festive gatherings. With a marinade full of sweet and savory island ingredients, each bite is guaranteed to transport your taste buds to a tropical paradise. Easy to customize and even easier to enjoy, this recipe is sure to become a staple in your kitchen.

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