Introduction
If you’ve ever dreamed of bringing the flavors of Hawaii into your own kitchen, this Hawaiian Huli Huli Chicken Stack is the recipe to try. It’s a layered, tropical-inspired dish where smoky-sweet grilled chicken is marinated in a bold blend of soy, ginger, garlic, and pineapple juice, then stacked beautifully with rice, grilled pineapple, and fresh toppings. Every bite delivers a balance of sweet, tangy, and savory flavors that are sure to transport you straight to the islands. Whether you’re preparing a weeknight dinner or a centerpiece for a summer gathering, this recipe will have everyone asking for seconds.
My recipe story
The first time I had authentic Huli Huli chicken was at a Hawaiian food festival, where the aroma of chargrilled chicken glazed with sweet pineapple sauce filled the air. I knew I had to recreate it at home, but I wanted to add my own twist. That’s where the idea of turning it into a “stack” came in. By layering the grilled chicken with rice, vegetables, and caramelized pineapple slices, the dish transforms into something both visually stunning and deeply satisfying. Over time, I fine-tuned the marinade, balancing the right amount of sweetness and smokiness, and now it’s become a go-to dish in my household. It’s the perfect combination of comfort food and tropical flair.
💡 Why You’ll Love This Recipe
- The marinade delivers a bold balance of sweet, smoky, and savory flavors.
- Stacks beautifully for a restaurant-style presentation at home.
- Perfect for grilling enthusiasts or for indoor stovetop cooking.
- Customizable with rice, noodles, or even tropical slaws.
- Great for summer BBQs, family dinners, or festive gatherings.
Ingredient breakdown
The heart of this dish lies in the marinade. It combines soy sauce, pineapple juice, sesame oil, garlic, and ginger. These ingredients work together to create a deep umami flavor with hints of sweetness and spice. The soy sauce provides a salty backbone, while pineapple juice tenderizes the chicken and imparts tropical notes. Fresh ginger and garlic elevate the marinade with warmth and bold aromatics.
The chicken itself is traditionally thighs for their juiciness, but breasts also work if you prefer leaner cuts. For the “stack” element, we use fluffy steamed rice as the base, topped with grilled pineapple for caramelized sweetness, fresh herbs for brightness, and sometimes even a drizzle of extra sauce for that glossy finish. The combination of textures—from tender chicken to sticky rice—makes each bite unforgettable.
Equipment you’ll need
- Mixing bowls for the marinade
- Sharp knife and cutting board
- Grill, grill pan, or skillet
- Tongs or spatula for turning the chicken
- Measuring cups and spoons
- Rice cooker or pot for steaming rice
- Serving rings or molds for stacking (optional, for presentation)
Step-by-step directions
Step 1: Prepare the marinade. In a medium bowl, whisk together soy sauce, pineapple juice, sesame oil, ginger, garlic, brown sugar, and rice vinegar until well combined. The sugar should dissolve into the liquid, creating a smooth base. Place the chicken in a resealable bag or shallow dish, pour in the marinade, and refrigerate for at least 2 hours or overnight for the best flavor penetration.
Step 2: Preheat the grill. Before cooking, preheat your grill or grill pan to medium-high heat. Brush the grates lightly with oil to prevent sticking. This step ensures that the chicken sears properly, locking in moisture and giving you those signature grill marks. If using a stovetop skillet, let it heat until just smoking before adding the chicken.
Step 3: Grill the chicken. Remove the chicken from the marinade, shaking off excess liquid. Place the pieces on the hot grill and cook for 5–7 minutes per side, depending on thickness, until the internal temperature reaches 165°F (74°C). Baste occasionally with leftover marinade (boiled first for safety) to keep the chicken juicy and flavorful.
Step 4: Grill the pineapple. While the chicken is cooking, place pineapple slices on the grill. Cook for 2–3 minutes per side until caramelized with golden char marks. Grilled pineapple adds a sweet, smoky layer that pairs perfectly with the savory chicken.
Step 5: Assemble the stack. On each plate, start with a scoop of steamed rice as the base. Place one or two pieces of grilled chicken on top, followed by a slice of pineapple. Repeat layers if desired for a taller stack. Garnish with fresh cilantro, green onions, or a drizzle of extra sauce. Serve immediately while hot.
Variations & substitutions
If you don’t have pineapple juice, orange juice or mango nectar can serve as sweet tropical alternatives. For a spicier version, add chili flakes or sriracha to the marinade. You can also substitute chicken with pork chops or even firm tofu for a vegetarian-friendly option. Instead of rice, try coconut-infused quinoa or noodles for a different texture. For presentation, you can build the stack in a casserole style for family servings instead of individual portions.
💡 Expert Tips & Troubleshooting
- Always marinate the chicken for at least 2 hours—overnight is even better for flavor infusion.
- If grilling indoors, use a cast-iron skillet to achieve charred edges similar to outdoor grilling.
- Make sure pineapple slices are dry before grilling to avoid sticking.
- For even stacks, use a metal ring mold to layer rice, chicken, and pineapple neatly.
- Don’t skip resting the chicken for 5 minutes after cooking—it keeps juices locked in.
Storage, freezing & make-ahead
Cooked Huli Huli chicken can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in the oven at 325°F until heated through. The marinade can be prepared 2–3 days ahead and stored in the fridge until ready to use. For freezing, place grilled chicken pieces in freezer-safe bags and freeze for up to 2 months. When ready to serve, thaw overnight in the refrigerator and reheat on the grill or in a skillet for best flavor and texture.
Serving ideas & pairings
This Hawaiian Huli Huli Chicken Stack shines on its own, but pairing it with sides can make the meal even more festive. Try serving it with a refreshing cucumber salad, coconut-lime rice, or roasted sweet potatoes. For drinks, tropical cocktails like mai tais, piña coladas, or even fresh pineapple juice complement the flavors beautifully. If you’re hosting a Hawaiian-themed party, add sides of macaroni salad, grilled corn, or coleslaw for a complete feast.
FAQ
Can I bake the chicken instead of grilling?
Yes, bake at 400°F for 25–30 minutes until the chicken reaches 165°F internally, then broil for a few minutes for caramelization.
Is this recipe gluten-free?
Use tamari instead of soy sauce, and double-check all sauces to ensure they’re gluten-free.
What cut of chicken works best?
Chicken thighs are juicier, but chicken breasts also work if cooked carefully to avoid dryness.
Can I use canned pineapple?
Yes, canned rings in juice work well—just pat them dry before grilling for best results.
How do I prevent the chicken from sticking to the grill?
Oil the grates lightly and make sure the grill is preheated properly before adding the chicken.
Final thoughts
The Hawaiian Huli Huli Chicken Stack is more than just a meal—it’s an experience that brings the warmth of the islands into your kitchen. With its smoky char, sweet pineapple glaze, and vibrant presentation, it’s a dish that pleases both the eyes and the taste buds. Whether served for a casual dinner or as the star of your next gathering, this recipe captures the spirit of aloha in every bite. Try it once, and it might just become your new favorite go-to for grilling season and beyond.
Print
Hawaiian Huli Huli Chicken Stack
- Total Time: 35 minutes
- Yield: 2–3 servings 1x
- Diet: Gluten Free
Description
A sweet and savory Hawaiian-inspired chicken dish layered for a stunning presentation. Perfect for weeknight dinners or special occasions.
Ingredients
- 1 tablespoon sesame oil
- 1 teaspoon grated fresh ginger
- 2 cloves garlic, finely chopped
- 1/4 cup soy sauce
- 1/4 cup pineapple juice
- 2 tablespoons brown sugar
- 1 pound boneless, skinless chicken thighs
- 1 cup cooked rice
- 1/2 cup grilled pineapple slices
- 2 green onions, sliced
- 1 tablespoon sesame seeds
Instructions
- In a bowl, combine sesame oil, grated ginger, garlic, soy sauce, pineapple juice, and brown sugar to make the marinade.
- Place chicken in the marinade and refrigerate for at least 30 minutes to absorb flavors.
- Preheat a grill or skillet over medium heat and cook the chicken until fully cooked, about 6–8 minutes per side.
- Grill or pan-sear pineapple slices until caramelized and slightly charred.
- Assemble the stack: layer cooked rice, grilled chicken, and pineapple slices.
- Garnish with sliced green onions and sesame seeds before serving.
Notes
Serve immediately for the best flavor. Leftovers can be stored in an airtight container in the fridge for up to 2 days. Add a side of steamed vegetables for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Hawaiian