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.
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)
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.
Notes
- For a leaner option, use chicken breasts instead of thighs.
- Swap rice with cauliflower rice for a low-carb version.
- Add a drizzle of spicy mayo or sriracha for extra heat.
- Store leftovers in an airtight container for up to 3 days.
- To reheat, microwave for 1-2 minutes or bake at 350°F for 10-12 minutes.
Nutrition
- Serving Size: 1 stack
- Calories: 480
- Sugar: 22g
- Sodium: 950mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 135mg
