Name: Hawaiian Huli Huli Chicken Stack
Prep time: 2 h
Cook time: 30 min
Total time: 2 h 30 min
Cuisine: Hawaiian
Ingredients: 1.5 lbs boneless, skinless chicken thighs; 1 cup pineapple juice; 1/2 cup brown sugar; 1/3 cup soy sauce; 1/4 cup ketchup; 1 tbsp fresh ginger, grated; 3 garlic cloves, minced; 2 tbsp rice vinegar; 1 tbsp sesame oil; 4 fresh pineapple rings; 2 cups cooked jasmine or white rice; 2 green onions, chopped; 1 red bell pepper, thinly sliced; Cilantro (optional, for garnish)

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Why You’ll Love This Recipe

I love how this Hawaiian Huli Huli Chicken Stack brings the tropical flavors of Hawaii right into my kitchen. The juicy grilled chicken marinated in a sweet and savory sauce with a hint of ginger and garlic is the highlight. Paired with layers of grilled pineapple, rice, and fresh veggies, it’s a vibrant and satisfying meal that feels both indulgent and wholesome. Whether I’m cooking for family or meal-prepping for the week, this dish never fails to impress.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken thighs
Pineapple juice
Brown sugar
Soy sauce
Ketchup
Fresh ginger, grated
Garlic cloves, minced
Rice vinegar
Sesame oil
Fresh pineapple rings
Cooked jasmine or white rice
Green onions, chopped
Red bell pepper, thinly sliced
Cilantro (optional for garnish)

Directions

I start by whisking together the marinade ingredients: pineapple juice, brown sugar, soy sauce, ketchup, grated ginger, minced garlic, rice vinegar, and sesame oil.
I pour the marinade over the chicken thighs in a large bowl or zip-top bag and let them marinate for at least 2 hours, or overnight for more flavor.
I preheat the grill to medium-high heat. Once it’s ready, I grill the marinated chicken for 6-7 minutes on each side, or until fully cooked and nicely charred.
While the chicken is grilling, I also grill the pineapple rings for 2-3 minutes on each side until they have lovely grill marks.
To assemble the stack, I layer cooked rice at the base, then top with grilled chicken slices, grilled pineapple, red bell pepper, and a sprinkle of green onions. I finish it with chopped cilantro if I want a fresh herbal kick.

Servings and timing

This recipe serves 4 people. The total time, including marination, is about 2 hours and 30 minutes (2 hours for marinating, 30 minutes for cooking and assembly).

Variations

I sometimes swap chicken thighs for chicken breasts if I want a leaner cut.
For a low-carb version, I replace the rice with cauliflower rice.
I like adding a drizzle of spicy mayo or sriracha on top for some heat.
Grilled zucchini or mango chunks are a fun addition when I’m feeling creative.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I microwave each portion for about 1-2 minutes until warmed through. If I’m using the oven, I cover it with foil and bake at 350°F for 10-12 minutes. The pineapple and rice reheat well, but I like to freshen up the stack with a sprinkle of fresh green onions or cilantro before serving again.

FAQs

What is Huli Huli sauce made of?

Huli Huli sauce is a sweet and savory blend of pineapple juice, soy sauce, brown sugar, ketchup, ginger, and garlic. It gives the chicken its signature Hawaiian flavor.

Can I use canned pineapple instead of fresh?

Yes, I can use canned pineapple rings if fresh isn’t available. I just make sure to drain them well before grilling.

How long should I marinate the chicken?

I recommend marinating the chicken for at least 2 hours, but overnight is best for deeper flavor.

Can I bake the chicken instead of grilling?

Absolutely. I bake it at 400°F for about 25-30 minutes or until the chicken reaches an internal temperature of 165°F.

Is this recipe kid-friendly?

Yes, it is! The sweet flavors of the marinade and the juicy grilled pineapple usually make this a hit with kids.

Conclusion

This Hawaiian Huli Huli Chicken Stack is one of my go-to meals when I want something flavorful, colorful, and satisfying. It captures the essence of island cuisine with its sweet-savory balance and layers of textures. I love how easily it comes together and how customizable it is. Whether I’m serving it for dinner or prepping it ahead for lunches, it always delivers a taste of aloha.

Hawaiian Huli Huli Chicken Stack

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Author: Sue
Prep Time: 2 hours
Cook Time: 30 minutes
Total Time: 2 hours 30 minutes
Yield: 4 servings
Category: Main Course
Method: Grilling
Cuisine: Hawaiian
Diet: Halal

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Description

A vibrant and flavorful Hawaiian Huli Huli Chicken Stack featuring juicy marinated grilled chicken, sweet grilled pineapple, jasmine rice, and fresh veggies, offering a perfect blend of sweet, savory, and tropical notes.

Instructions

In a bowl, whisk together pineapple juice, brown sugar, soy sauce, ketchup, ginger, garlic, rice vinegar, and sesame oil to make the marinade.
Place the chicken thighs in a large bowl or zip-top bag and pour the marinade over. Marinate for at least 2 hours, preferably overnight.
Preheat the grill to medium-high heat.
Grill the marinated chicken for 6-7 minutes on each side, or until fully cooked and slightly charred.
Grill the pineapple rings for 2-3 minutes on each side until grill marks appear.
To assemble, layer rice at the bottom, then top with sliced grilled chicken, grilled pineapple, red bell pepper, and green onions.
Garnish with chopped cilantro if desired and serve warm.