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Hawaiian Huli Huli Chicken Stack

Hawaiian Huli Huli Chicken Stack for a Tropical Feast

Enjoy the Hawaiian Huli Huli Chicken Stack, a delightful dish featuring teriyaki-marinated chicken, grilled pineapple, and fluffy rice. It's perfect for busy weeknights and crowd-pleasing gatherings.
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Prep Time 15 minutes
Cook Time 20 minutes
Marinating Time 2 hours
Total Time 2 hours 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Hawaiian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 2 pounds Chicken Breasts/Thighs Opt for organic or air-chilled for superior quality.
  • 1/2 cup Teriyaki Sauce Consider low-sodium options.
  • 1/4 cup Pure Pineapple Juice Unsweetened is best for healthier results.
  • 2 tablespoons Soy Sauce Low-sodium varieties are recommended.
  • 3 cloves Garlic Use fresh for the most aromatic flavor.
  • 1 tablespoon Fresh Ginger Grates beautifully for a zesty warmth.
  • 2 tablespoons Toasted Sesame Oil Can substitute with regular sesame oil.
For the Pineapple
  • 8 rings Fresh Pineapple Rings Grill fresh for optimal caramelization.
For the Rice Base
  • 4 cups Cooked White Rice Jasmine or basmati works beautifully.
For Garnish
  • 1/4 cup Green Onions Adds a pop of color and mild onion flavor.
  • 2 tablespoons Sesame Seeds Gives a delightful crunch.

Equipment

  • grill
  • medium bowl
  • zip-top bag
  • saucepan

Method
 

Step-by-Step Instructions
  1. In a medium bowl, whisk together teriyaki sauce, pineapple juice, soy sauce, garlic, ginger, and toasted sesame oil until smooth. Set aside ½ cup for glaze.
  2. Place the chicken into a zip-top bag and pour the marinade over. Seal and refrigerate for at least 2 hours or overnight.
  3. Preheat grill to medium-high heat (375°F/190°C). Grill the chicken for 6-7 minutes per side until internal temperature reaches 165°F (75°C).
  4. Grill the pineapple rings for 2-3 minutes per side until caramelized.
  5. In a saucepan, bring the reserved marinade to a boil over medium-high heat for 5-6 minutes until it thickens.
  6. Assemble by layering rice, grilled chicken, and pineapple on a plate. Drizzle with glaze and top with green onions and sesame seeds.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 55gProtein: 30gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 85mgSodium: 800mgPotassium: 700mgFiber: 3gSugar: 8gVitamin A: 500IUVitamin C: 10mgCalcium: 30mgIron: 2mg

Notes

Marinate chicken wisely and always boil the reserved marinade before using it as a glaze. Use fresh garlic and ginger for vibrant flavors.

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