Savory Hawaiian Huli Huli Chicken Stack Recipe You’ll Love

If you’re craving a dish that packs a punch of sweet and savory flavors, this savory Hawaiian huli huli chicken stack is exactly what you need. Combining tender grilled chicken glazed with a tangy huli huli sauce and juicy pineapple slices, this recipe offers a delightful taste of the islands right at your dinner table.

this Recipe

You’ll love how easy it is to assemble this dish, making it a perfect choice for weeknights or weekend cookouts. Let’s dive into this irresistible huli huli chicken stack that’s sure to become a favorite!

Why You’ll Love This Recipe

• Delicious balance of sweet pineapple and savory huli huli sauce.
• Simple grilling method perfect for beginners and pros alike.
• Stacked presentation makes for an impressive plate.
• Uses fresh ingredients and homemade sauce for great flavor.
• Versatile enough for casual dinners or special occasions.

Ingredients

Gather these fresh ingredients to make your huli huli chicken stack come alive with flavor.

• 4 boneless, skin-on chicken thighs
• 1 cup pineapple juice, unsweetened
• 1/4 cup soy sauce
• 1/4 cup brown sugar, packed
• 2 tablespoons ketchup
• 1 tablespoon rice vinegar
• 1 teaspoon grated fresh ginger
• 2 cloves garlic, minced
• 1/4 teaspoon crushed red pepper flakes
• 1 medium fresh pineapple, peeled and sliced into 6 rings
• 2 tablespoons vegetable oil
• Fresh cilantro for garnish
• Salt and pepper to taste

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Servings: 4
• Calories: Approximately 420 per serving

How to Make Savory Hawaiian Huli Huli Chicken Stack That’s Simply Irresistible

1. In a bowl, whisk together pineapple juice, soy sauce, brown sugar, ketchup, rice vinegar, grated ginger, garlic, and red pepper flakes until sugar dissolves to create the huli huli marinade and glaze.
2. Reserve half of the marinade for basting and set aside. Place the chicken thighs in a shallow dish and pour the other half over them, coating well. Cover and marinate in the refrigerator for at least 1 hour, up to 4 hours.
3. Preheat your grill to medium-high heat (about 375°F). Brush the grill grates with vegetable oil to prevent sticking.
4. Grill the chicken thighs skin-side down first for 6-7 minutes until nicely charred, then flip and cook another 6-7 minutes, basting occasionally with the reserved marinade, until internal temperature reaches 165°F.
5. While the chicken cooks, grill pineapple rings for about 2-3 minutes per side until caramelized and slightly softened.
6. Remove chicken and pineapple from the grill and let the chicken rest for 5 minutes.
7. To assemble the stack, place a grilled pineapple ring on each plate, top with a chicken thigh, then another pineapple ring, and finish with a drizzle of extra huli huli glaze and fresh cilantro garnish.
8. Serve immediately with your favorite side, like coconut rice or a fresh green salad, for a full Hawaiian-inspired meal.

Tips for the Best Results

• Marinate the chicken longer if possible for deeper flavor.
• Use a meat thermometer to ensure perfectly cooked chicken every time.
• Don’t skip basting to keep the chicken moist and flavorful.
• Grill pineapple over medium heat to avoid burning and achieve ideal caramelization.
• Let the chicken rest before stacking to retain juices and tenderness.

Storage and Reheating

Store any leftover huli huli chicken and pineapple stacks in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze cooked chicken and pineapple separately for up to 2 months.

Reheat leftovers gently in a skillet over medium-low heat or in the oven at 300°F until warmed through to preserve moisture and flavor. Avoid microwaving as it may dry out the chicken.

Frequently Asked Questions

Can I use chicken breasts instead of thighs?

Yes, you can substitute chicken breasts, but thighs stay juicier and more flavorful when grilled. If using breasts, watch the cook time carefully to avoid drying out.

Is it possible to make this recipe without a grill?

Absolutely! You can cook the chicken and pineapple in a grill pan or broil them in the oven. Just keep a close eye to prevent burning and adjust cook times accordingly.

What can I serve with huli huli chicken stack?

This dish pairs wonderfully with coconut rice, steamed vegetables, or a crisp green salad to balance out the savory-sweet flavors.

Can I prepare the marinade ahead of time?

Yes, the marinade can be made up to 2 days in advance and stored in the refrigerator. This helps meld the flavors and saves prep time on cooking day.