When you need a dinner that transports your family straight to the Hawaiian islands without leaving your kitchen, this Hawaiian Huli Huli Chicken Stack delivers all the tropical vibes with juicy teriyaki chicken, caramelized pineapple, and that irresistible sweet-savory glaze.
Table of Contents
Ingredients for Hawaiian Huli Huli Chicken Stack
I always use boneless chicken thighs for this recipe because they stay juicier during grilling, though breasts work beautifully too if that’s your preference. The marinade is where the magic happens, and I’ve tested this combination dozens of times to get that perfect balance of sweet, savory, and tangy.
- 1.5 lbs boneless, skinless chicken breasts or thighs (organic or air-chilled preferred) – I recommend thighs for maximum juiciness
- 1/2 cup low-sodium teriyaki sauce
- 1/3 cup pure pineapple juice (no sugar added) – My go-to is 100% juice with no added sweeteners
- 1/4 cup low-sodium soy sauce
- 3 tablespoons dark brown sugar (packed)
- 2 large garlic cloves, minced
- 1 tablespoon freshly grated ginger – Pro tip: use a microplane for the finest texture
- 1 teaspoon toasted sesame oil
- 4 fresh pineapple rings (about 1/2-inch thick)
- 2 cups cooked white rice (about 1/2 cup per serving)
- 2 tablespoons sliced green onions (for garnish)
- 1 teaspoon sesame seeds (for garnish) – I usually toast these lightly in a dry pan for extra flavor
Step-by-Step Instructions
In my experience, the longer you marinate this chicken, the more flavor you’ll get, so I recommend starting this in the morning or even the night before.
Step 1: Whisk together teriyaki sauce, pineapple juice, soy sauce, brown sugar, minced garlic, grated ginger, and sesame oil in a medium bowl until the sugar completely dissolves and the marinade looks smooth.
Step 2: Place chicken in a large zip-top bag or shallow dish, pour the marinade over it, seal tightly, and refrigerate for at least 2 hours or up to overnight. Flip the bag once halfway through marinating to ensure even coating. Pro tip: this is a great time to prep your rice so it’s ready when the chicken is done.
Step 3: Preheat your grill or grill pan to medium-high heat (about 400°F). Remove chicken from marinade and reserve every drop of that leftover marinade. Grill chicken for 6-7 minutes per side until the internal temperature reaches 165°F and you see caramelized grill marks forming. Let the chicken rest for 3-5 minutes before serving.
Step 4: While the chicken grills, add pineapple rings (cut about 1/2-inch thick) directly to the grill and cook for 2-3 minutes per side until they’re beautifully caramelized with light char marks. The natural sugars will create the most incredible golden-brown color.
Step 5: Pour the reserved marinade into a small saucepan and bring to a rolling boil, then reduce to a simmer. This step is essential for food safety since the marinade touched raw chicken. Cook for 5-6 minutes, stirring occasionally, until it thickens into a coating-consistency glaze that clings to the back of a spoon and has reduced by about one-third.
Step 6: To assemble, spoon about 1/2 cup cooked rice onto each plate, layer with one piece of grilled chicken, top with a grilled pineapple ring, then drizzle generously with the warm glaze. Finish with a sprinkle of green onions and sesame seeds for that restaurant-quality presentation.
Perfect Pairings for Hawaiian Huli Huli Chicken Stack
This tropical chicken pairs beautifully with sides that complement the sweet-savory flavors without competing for attention.
Coconut Rice: Swap regular rice for coconut rice to double down on tropical flavors and add a creamy richness that perfectly balances the tangy teriyaki glaze.
Stir-Fried Vegetables: Quick-cooked snap peas, bell peppers, and carrots add essential crunch and fresh vegetable nutrition while their mild sweetness harmonizes with the pineapple.
Asian Cucumber Salad: The cool, crisp cucumber with rice vinegar dressing cuts through the rich chicken and provides refreshing contrast to the warm, caramelized elements.
Garlic Green Beans: Simply sautéed green beans with garlic bring a savory, slightly bitter note that balances all that sweetness from the glaze and pineapple.
Macaroni Salad: For an authentic Hawaiian plate lunch experience, creamy mac salad adds comfort and nostalgia while providing textural variety alongside the tender chicken.
Grilled Vegetables: Bell peppers, zucchini, and red onions pick up beautiful char on the grill and their natural sweetness complements the tropical marinade flavors.
Storage & Serving Tips
Store leftover chicken and pineapple separately in airtight containers in the refrigerator for up to 3 days. Keep the extra glaze in a small jar so you can drizzle it fresh when reheating. I recommend storing the rice separately as well to prevent it from absorbing too much moisture.
For reheating, warm the chicken in a skillet over medium heat for 3-4 minutes or microwave in 30-second intervals until heated through. The pineapple can be enjoyed cold or quickly warmed. Pro tip: don’t microwave the chicken for too long or it’ll dry out.
This recipe is incredibly versatile beyond the traditional stack. Try slicing the chicken and serving it over a salad, tucking it into toasted Hawaiian rolls for sliders, or chopping it up for grain bowls throughout the week.
FAQs
Can I make this without a grill?
Absolutely. Use a stovetop grill pan over medium-high heat or bake the chicken at 400°F for 20-25 minutes until it reaches 165°F internal temperature. You’ll still get great flavor, just without the char marks.
What if I don’t have fresh ginger?
While fresh ginger gives the best zingy flavor, you can substitute 1/2 teaspoon ground ginger in a pinch. The flavor profile will be slightly different but still delicious.
Is it safe to use the marinade as a sauce?
Yes, as long as you boil it for at least 5 minutes to eliminate any bacteria from the raw chicken. This also thickens it into the perfect glazing consistency.
Hawaiian Huli Huli Chicken Stack
Ingredients
Equipment
Method
- Whisk together teriyaki sauce, pineapple juice, soy sauce, brown sugar, minced garlic, grated ginger, and sesame oil in a medium bowl until the sugar completely dissolves and the marinade looks smooth.
- Place chicken in a large zip-top bag or shallow dish, pour the marinade over it, seal tightly, and refrigerate for at least 2 hours or up to overnight. Flip the bag once halfway through marinating to ensure even coating.
- Preheat your grill or grill pan to medium-high heat (about 400°F). Remove chicken from marinade and reserve every drop of that leftover marinade. Grill chicken for 6-7 minutes per side until the internal temperature reaches 165°F and you see caramelized grill marks forming. Let chicken rest for 3-5 minutes.
- While the chicken grills, add pineapple rings directly to the grill and cook for 2-3 minutes per side until they’re beautifully caramelized with light char marks.
- Pour the reserved marinade into a small saucepan and bring to a rolling boil, then reduce to a simmer. Cook for 5-6 minutes, stirring occasionally, until it thickens into a coating-consistency glaze that clings to the back of a spoon.
- To assemble, spoon about 1/2 cup cooked rice onto each plate, layer with one piece of grilled chicken, top with a grilled pineapple ring, then drizzle generously with the warm glaze. Finish with a sprinkle of green onions and sesame seeds.
