Go Back

Easy Hawaiian Huli Huli Chicken Stack Recipe

Hawaiian Huli Huli Chicken Stack is a tropical-inspired dish featuring juicy grilled chicken thighs glazed in a sweet-savory pineapple soy marinade, stacked over fluffy rice and topped with caramelized pineapple. This easy Hawaiian-style recipe delivers authentic island flavors with a modern, visually stunning presentation.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 2 hours 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Hawaiian
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 2 lbs boneless skinless chicken thighs
  • 1/2 cup soy sauce or tamari for gluten-free
  • 1/2 cup pineapple juice
  • 1/4 cup ketchup
  • 1/4 cup brown sugar
  • 2 tablespoons rice vinegar or apple cider vinegar
  • 2 tablespoons fresh ginger grated
  • 4 cloves garlic minced
  • 2 tablespoons sesame oil
  • 1 teaspoon chili flakes optional
  • 4 pineapple rings
  • 3 cups cooked jasmine or sticky rice
  • 2 tablespoons sesame seeds
  • 2 tablespoons green onions chopped
  • Fresh cilantro or dill for garnish

Method
 

  1. Whisk soy sauce, pineapple juice, ketchup, brown sugar, vinegar, ginger, garlic, sesame oil, and chili flakes to make the marinade.
  2. Add chicken thighs to the marinade, cover, and refrigerate for at least 2 hours or overnight.
  3. Preheat grill or skillet to medium-high heat.
  4. Remove chicken from marinade, reserving some sauce for basting.
  5. Grill chicken 5–6 minutes per side, basting frequently, until caramelized and cooked through.
  6. Grill pineapple rings until lightly charred on both sides.
  7. Boil reserved marinade for 2–3 minutes to make a safe glaze.
  8. Assemble stacks: rice on the bottom, chicken on top, then pineapple.
  9. Drizzle with glaze and garnish with sesame seeds, green onions, and herbs.
  10. Serve immediately.

Notes

Always boil reserved marinade before using as a sauce. Chicken thighs provide the best caramelization, but breasts or tofu can be substituted.