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A delicious plate of Hawaiian Huli Huli Chicken Stack

Hawaiian Huli Huli Chicken Stack

A tropical delight that combines sweet and savory flavors, perfect for a summer barbecue or an exotic dinner at home.
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Prep Time 15 minutes
Cook Time 20 minutes
Marinating Time 2 hours
Total Time 2 hours 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Hawaiian
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 908 g boneless skinless chicken thighs
Marinade
  • 120 ml soy sauce
  • 120 ml pineapple juice
  • 60 ml ketchup
  • 60 g brown sugar
  • 30 ml rice vinegar (or apple cider vinegar)
  • 30 g fresh ginger, grated
  • 4 cloves garlic, minced
  • 30 ml sesame oil
  • 1 tsp chili flakes (optional, for heat)
To Serve
  • 4 slices pineapple rings (grilled)
  • 720 g cooked jasmine or sticky rice
  • 30 g sesame seeds
  • 30 g green onions, chopped
  • 10 g Fresh dill or cilantro (for garnish)

Equipment

  • Grill or Skillet

Method
 

  1. In a bowl, whisk together soy sauce, pineapple juice, ketchup, brown sugar, vinegar, ginger, garlic, sesame oil, and chili flakes.
  2. Place chicken thighs in a resealable bag or bowl, pour marinade over, and refrigerate at least 2 hours (overnight best).
  3. Preheat grill or skillet to medium-high heat.
  4. Remove chicken from marinade, reserving some sauce.
  5. Grill chicken for 5–6 minutes per side, basting with marinade until caramelized and slightly charred.
  6. Place pineapple rings on the grill for 2–3 minutes per side until caramelized.
  7. Scoop rice onto plates or bowls, pressing into a mound.
  8. Top with glazed chicken.
  9. Add a grilled pineapple ring on top.
  10. Drizzle with extra marinade (boiled for 2–3 minutes to make it food-safe).
  11. Sprinkle with sesame seeds, green onions, and fresh herbs.

Notes

For a fuller flavor, let the chicken marinate overnight. You can substitute jasmine rice with your favorite rice variety.