Description
A delicious and flavorful Hawaiian Huli Huli Chicken Stack recipe featuring marinated chicken thighs, grilled pineapple, and jasmine rice.
Ingredients
Scale
- 2 lbs boneless skinless chicken thighs
- ½ cup soy sauce
- ½ cup pineapple juice
- ¼ cup ketchup
- ¼ cup brown sugar
- 2 tbsp rice vinegar (or apple cider vinegar)
- 2 tbsp fresh ginger, grated
- 4 cloves garlic, minced
- 2 tbsp sesame oil
- 1 tsp chili flakes (optional, for heat)
- 4 pineapple rings (grilled)
- 3 cups cooked jasmine or sticky rice
- 2 tbsp sesame seeds
- 2 tbsp green onions, chopped
- Fresh dill or cilantro (for garnish)
Instructions
- In a bowl, whisk together soy sauce, pineapple juice, ketchup, brown sugar, vinegar, ginger, garlic, sesame oil, and chili flakes.
- Place chicken thighs in a resealable bag or bowl, pour marinade over, and refrigerate at least 2 hours (overnight best).
- Preheat grill or skillet to medium-high heat.
- Remove chicken from marinade, reserving some sauce.
- Grill chicken for 5–6 minutes per side, basting with marinade until caramelized and slightly charred.
- Place pineapple rings on the grill for 2–3 minutes per side until caramelized.
- Scoop rice onto plates or bowls, pressing into a mound.
- Top with glazed chicken.
- Add a grilled pineapple ring on top.
- Drizzle with extra marinade (boiled for 2–3 minutes to make it food-safe).
- Sprinkle with sesame seeds, green onions, and fresh herbs.
Notes
- For best flavor, marinate the chicken overnight.
- Adjust chili flakes according to your heat preference.
- Ensure the marinade is boiled before drizzling for food safety.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 stack
- Calories: 450
- Sugar: 12g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg