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Hawaiian Huli Huli Chicken Stack

Tropical Hawaiian Huli Huli Chicken Stack for Flavor Lovers

This Hawaiian Huli Huli Chicken Stack is a vibrant dish that celebrates tropical flavors in just 30 minutes.
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Prep Time 30 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Hawaiian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Marinade
  • 1 lbs Boneless, Skinless Chicken Thighs Juicier than breasts, perfect for grilling.
  • 1/2 cup Soy Sauce Opt for low-sodium for a healthier choice.
  • 1/4 cup Brown Sugar Balances savory flavor; honey or coconut sugar can be substitutes.
  • 1/2 cup Pineapple Juice Adds fresh sweetness and acidity; fresh is best.
  • 1/4 cup Ketchup Brings a tangy richness; consider using homemade BBQ sauce for a twist.
  • 2 tbsp Rice Vinegar Can substitute with apple cider vinegar.
  • 4 cloves Garlic Fresh minced enhances the marinade's flavor dramatically.
  • 1 inch Fresh Ginger Grated provides warmth and authenticity; ground ginger can substitute.
For the Stack
  • 1 tbsp Vegetable Oil Prevents sticking on the grill and keeps the chicken moist.
  • 2 cups Cooked Jasmine Rice Fluffy base; brown rice offers a healthy alternative.
  • 1 cup Fresh Pineapple (diced) Adds vibrancy and burst of sweetness; choose ripe fruit for best results.
  • 1 medium Red Bell Pepper (diced) Contributes sweetness and crunch; mix in yellow or orange for color variety.
  • 2 stalks Green Onions (sliced) Provides freshness as a garnish.
  • 1 medium Avocado (sliced) Adds creamy texture; substitute with cucumber slices for a lighter option.
  • 1/4 cup Fresh Cilantro Offers a refreshing herbal note, optional.
  • 2 pieces Lime Wedges Essential for brightening the dish.

Equipment

  • grill
  • Medium Bowl
  • Resealable Bag
  • Cutting board

Method
 

Step-by-Step Instructions
  1. Prepare the Marinade: In a medium bowl, whisk together soy sauce, brown sugar, pineapple juice, ketchup, rice vinegar, minced garlic, and fresh ginger until well blended and smooth.
  2. Marinate the Chicken: Place the chicken thighs into a resealable bag and pour the marinade over them, ensuring each piece is fully coated. Seal the bag and refrigerate for a minimum of 2 hours or overnight.
  3. Preheat the Grill: About 30 minutes before grilling, preheat your grill to medium-high heat (400°F to 450°F). Brush the grates with vegetable oil.
  4. Grill the Chicken: Remove the chicken from the marinade and grill for about 6–7 minutes on each side, until the internal temperature reaches 165°F.
  5. Prepare the Rice: Cook jasmine rice according to package instructions (typically 15–20 minutes). Fluff and keep warm.
  6. Rest and Slice the Chicken: Let the grilled chicken rest for about 5 minutes. Slice into strips.
  7. Assemble the Stack: Start with a base of jasmine rice, layer the grilled chicken strips, then add diced pineapple, red bell pepper, and avocado.
  8. Garnish and Serve: Garnish with green onions and cilantro, serve with lime wedges.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 45gProtein: 25gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 75mgSodium: 800mgPotassium: 500mgFiber: 3gSugar: 10gVitamin A: 500IUVitamin C: 40mgCalcium: 30mgIron: 2mg

Notes

Longer marination enhances the flavor; consider customizing the stack with different proteins or vegetables.

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