Tropical Hawaiian Huli Huli Chicken Stack You’ll Love

This Hawaiian Huli Huli Chicken Stack features teriyaki-marinated chicken and caramelized pineapple, offering a delightful tropical flavor explosion.

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Prep Time 20

Cook Time 20

Marination Time 2

Total Time 2 40

Servings: 4 servings

Course: Lunch

Cuisine: Hawaiian

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken

2 pieces Boneless, Skinless Chicken Breasts/Thighs Opt for organic or air-chilled for best flavor and texture.
1/2 cup Low-Sodium Teriyaki Sauce Adds sweetness and umami.
2 cloves Garlic Cloves Crushed garlic or garlic powder can be used.
1 tablespoon Freshly Grated Ginger Ground ginger can be used, but fresh gives better flavor.
1 tablespoon Toasted Sesame Oil Can substitute with vegetable oil if unavailable.

For the Pineapple

4 rings Fresh Pineapple Rings Canned pineapple can be used if drained well.
1/4 cup Pure Pineapple Juice Ensure it’s unsweetened for better flavor.

For the Rice

2 cups Cooked White Rice Jasmine or coconut rice elevates the dish's tropical feel.

For the Glaze

1/4 cup Low-Sodium Soy Sauce Can be swapped with tamari for a gluten-free option.
2 tablespoons Dark Brown Sugar Light brown sugar is a suitable alternative.

For Garnish

2 tablespoons Sliced Green Onions Adds color and crunch.
1 tablespoon Sesame Seeds Adds visual appeal and a mild nutty flavor.

Equipment

Grill
mixing bowl
zip-top bag
small saucepan

Method

Step-by-Step Instructions

In a mixing bowl, whisk together low-sodium teriyaki sauce, pure pineapple juice, low-sodium soy sauce, dark brown sugar, crushed garlic, freshly grated ginger, and toasted sesame oil until the sugar fully dissolves.
Place your boneless, skinless chicken breasts or thighs in a zip-top bag and pour the marinade over the chicken, ensuring it’s well coated. Seal and refrigerate for at least 2 hours or overnight.
Preheat your grill to medium-high heat (around 400°F). Grill the chicken for about 6–7 minutes per side until the internal temperature reaches 165°F.
Grill the fresh pineapple rings for 2–3 minutes per side until they caramelize slightly.
In a small saucepan, boil the reserved marinade, then let it simmer for 5–6 minutes until it thickens into a glaze.
On a serving plate, layer cooked white rice, grilled chicken, caramelized pineapple rings, and drizzle with glaze. Top with green onions and sesame seeds.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 50gProtein: 30gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 600mgPotassium: 700mgFiber: 2gSugar: 8gVitamin A: 500IUVitamin C: 30mgCalcium: 40mgIron: 2mg

Notes

For best flavor, marinate overnight. Store leftovers in an airtight container for up to 3 days. Components can be stored separately and assembled before serving.

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