Description

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

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.
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.
Preheat your grill or grill pan to medium-high heat. Remove chicken from the marinade and let excess drip off.
Grill the chicken for 5-6 minutes per side or until fully cooked and caramelized. Discard leftover marinade.
Let the chicken rest for 5 minutes before slicing.
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.
Serve hot and garnish with green onions or sesame seeds if desired.

Notes

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.