Description
This Hawaiian Huli Huli chicken stack is a flavorful tropical dish featuring juicy grilled chicken thighs glazed with a sweet and smoky Huli Huli sauce. Layered with caramelized grilled pineapple, fluffy jasmine rice, and fresh garnishes, this vibrant plate brings the taste of the islands to your table, perfect for a summer dinner or casual gathering.
Ingredients
Huli Huli Chicken
- 1½ lbs boneless, skinless chicken thighs or breasts
- ½ cup pineapple juice
- ⅓ cup soy sauce (low sodium)
- ¼ cup brown sugar
- ¼ cup ketchup
- 2 tablespoons rice vinegar
- 2 tablespoons honey
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon sesame oil
Stack Components
- 3 cups cooked jasmine or white rice
- 2 cups fresh pineapple slices or rings
- 2 green onions, sliced
- Sesame seeds, for garnish
Optional Extras
- Grilled bell peppers
- Macaroni salad
- Fresh cilantro
Instructions
- Prepare the Huli Huli Sauce: In a bowl, whisk together pineapple juice, soy sauce, brown sugar, ketchup, rice vinegar, honey, minced garlic, grated ginger, and sesame oil until well combined to create the marinade and glaze.
- Marinate the Chicken: Reserve half a cup of the sauce for glazing later. Place the chicken thighs or breasts in the remaining sauce, ensuring they are fully coated. Cover and marinate in the refrigerator for at least 30 minutes, or up to 8 hours for maximum flavor infusion.
- Preheat the Grill: Heat your grill to medium-high heat, approximately 400°F, preparing it for grilling chicken and pineapple.
- Grill the Chicken: Place the marinated chicken on the grill and cook for 5 to 6 minutes per side. During grilling, frequently brush the chicken with the reserved Huli Huli sauce to build a delicious caramelized glaze. Continue grilling until the chicken reaches an internal temperature of 165°F and is nicely charred.
- Grill the Pineapple: While the chicken rests, grill the fresh pineapple slices or rings for 1 to 2 minutes on each side until they develop light grill marks and a slightly caramelized surface.
- Rest the Chicken: Remove the chicken from the grill and allow it to rest for 5 minutes to retain its juices and improve tenderness.
- Assemble the Stack: On individual plates or bowls, spoon a base layer of cooked jasmine or white rice. Top with the grilled pineapple slices, then layer on the sliced Huli Huli chicken. Drizzle extra reserved sauce over the stack if desired for added flavor.
- Garnish and Serve: Finish by sprinkling sliced green onions and sesame seeds over the top. Add any optional extras like grilled bell peppers, macaroni salad, or fresh cilantro to enhance the meal. Serve immediately and enjoy your tropical Hawaiian feast.
Notes
- Chicken thighs provide a juicier and more authentic flavor compared to breasts.
- Alternatively, cook the chicken in a skillet or bake in a 425°F oven for 25 minutes if a grill is unavailable.
- For an intensified smoky flavor, use charcoal grilling instead of gas.
- This dish pairs wonderfully with traditional Hawaiian sides like macaroni salad or a refreshing cucumber salad.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Grilling
- Cuisine: Hawaiian
