Best Hawaiian Huli Huli Chicken Stack for a Tasty Tropical Escape

Why You’ll Love This Huli Huli Chicken Stack

This Huli Huli chicken stack layers glazed chicken, warm pineapple, and jasmine or coconut rice for a sweet-savory dinner. The marinade combines pineapple juice, ginger, garlic, soy, and honey; a portion is reserved before the chicken goes in to make the finishing sauce.

What to Expect from Huli Huli Chicken

Grill or pan-sear the marinated chicken and pineapple, then thicken the separately reserved marinade with a cornstarch slurry. Assemble the stack just before serving so the rice stays fluffy and the pineapple keeps its char. For another pineapple-and-chicken dinner, see this pineapple chicken stir-fry.

How to Make Huli Huli Chicken Stack

Marinate the chicken in pineapple juice, soy, brown sugar, garlic, ginger, ketchup, vinegar, honey, and sesame oil. Cook the chicken until it is golden and done. Cook the rice and warm the pineapple slices. Make a quick sauce with the reserved marinade thickened with cornstarch. Stack rice, chicken, and pineapple. Spoon sauce over the stack and finish with sesame seeds and green onion.

Ingredients

• 1 pound Chicken Thighs (or Breasts)
• 1 cup Pineapple Juice (fresh)
• 1/4 cup Soy Sauce (or tamari for gluten-free)
• 1/4 cup Brown Sugar (omit if reducing sugar)
• 2 tablespoons Ketchup
• 2 tablespoons Rice Vinegar (or apple cider vinegar)
• 2 tablespoons Honey (or agave syrup)
• 3 cloves Garlic (minced)
• 1 tablespoon Fresh Ginger (grated)
• 1 tablespoon Sesame Oil (or vegetable oil)
• 1/2 teaspoon Black Pepper (adjust to taste)
• 2 cups Jasmine Rice (or coconut rice)
• 2 tablespoons Unsalted Butter (optional)
• 1 cup Fresh Pineapple (sliced)
• 2 tablespoons Toasted Sesame Seeds
• 1/4 cup Green Onions (or cilantro)
• 1/2 cup Marinade (reserved)
• 1 tablespoon Cornstarch
• 2 tablespoons Water

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Directions

1. Mix pineapple juice, soy sauce, brown sugar, ketchup, rice vinegar, honey, garlic, ginger, sesame oil, and black pepper in a bowl.
2. Put chicken in a bag or bowl. Pour most of the marinade over the chicken. Reserve 1/2 cup of the marinade for the sauce.
3. Marinate chicken at least 30 minutes or up to 4 hours in the fridge.
4. Cook rice according to package directions. Add butter for a richer flavor if you like.
5. Preheat a grill or skillet over medium-high heat. Cook chicken until it reaches 165°F (75°C) and has a nice glaze.
6. Grill or pan-sear pineapple slices until they have light char marks.

Making the Stack

1. Place a scoop of jasmine or coconut rice in the center of a plate.
2. Lay a cooked chicken thigh or breast on top of the rice.
3. Add a warm pineapple slice over the chicken.
4. Reheat the reserved 1/2 cup marinade in a small pan. Mix cornstarch with water to make a slurry, then pour into the simmering marinade. Stir until the sauce thickens.
5. Spoon the thickened sauce over the stack.
6. Sprinkle toasted sesame seeds and chopped green onions or cilantro on top.

How to Serve Huli Huli Chicken Stack

Serve the stack hot with a lime wedge and extra sauce on the side. A simple green salad or steamed vegetables make easy accompaniments.

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How to Store Huli Huli Chicken Stack

Refrigerate cooled leftovers in an airtight container for up to 3 days. Store the rice and chicken separately if you want to preserve the rice texture. Reheat until hot, adding a splash of water to the rice if needed.

Tips for Huli Huli Chicken Stack

• Use fresh pineapple juice for the best flavor.
• Marinate longer for deeper taste.
• If using chicken breasts, cook a little less time to avoid drying.
• Thicken the reserved marinade on low heat and watch it so it does not burn.
• Toast sesame seeds in a dry pan for a few minutes for more aroma.

Variations

• Make it spicy: add sriracha or red pepper flakes to the marinade.
• Use shrimp or tofu instead of chicken for a different protein.
• Swap jasmine rice for brown rice or cauliflower rice for a lighter dish.
• Add coconut milk to the rice for a creamy coconut rice base.

Frequently Asked Questions

Can I make the marinade ahead?
Yes. Mix it up to a day ahead and refrigerate. Before adding raw chicken, set aside the portion needed for the finishing sauce.

Can I make this on a gas grill?
Yes. Preheat the grill and cook the chicken through, watching closely because the sugar in the marinade can char quickly.

How can I make this gluten-free?
Use tamari or certified gluten-free soy sauce, and check the labels on ketchup and the other packaged ingredients.

Can I freeze the cooked chicken?
Yes. Freeze it in an airtight container for up to 2 months and thaw it in the refrigerator before reheating.

How can I make coconut rice?
Replace half the rice’s cooking water with coconut milk, or add 1/4 cup coconut milk while it cooks.

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