Description
This Hawaiian Huli Huli Chicken Stack is a sweet, savory, and perfectly grilled dish featuring tender chicken thighs marinated in a flavorful pineapple-soy sauce blend. Served over fragrant jasmine or coconut rice with grilled pineapple and red onions, then drizzled with a thickened tangy sauce, this recipe brings a tropical taste to your plate that’s both delicious and visually appealing.
Ingredients
Chicken and Marinade
- 2 pounds boneless, skinless chicken thighs
- 1/2 cup pineapple juice
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 2 tablespoons ketchup
- 1 tablespoon rice vinegar
- 1 tablespoon grated fresh ginger
- 2 cloves garlic, minced
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch + 2 tablespoons water (optional, for thickening sauce)
Accompaniments
- 2 cups cooked jasmine or coconut rice
- 1 cup grilled pineapple slices
- 1/2 red onion, sliced and grilled
- 1/4 cup chopped green onions
- Sesame seeds for garnish
Instructions
- Prepare Marinade: In a medium bowl, whisk together pineapple juice, soy sauce, brown sugar, ketchup, rice vinegar, grated ginger, minced garlic, and sesame oil until fully combined.
- Marinate Chicken: Pour half of the marinade into a zip-top bag with the chicken thighs, seal, and refrigerate for at least 1 hour or overnight for best flavor. Reserve the other half of the marinade for later to use as sauce.
- Preheat Grill: Heat a grill or grill pan to medium-high heat to get it hot and ready for cooking.
- Grill Chicken: Remove the chicken thighs from the marinade and place on the grill. Cook for 5–7 minutes per side until the chicken is fully cooked through and has nice charred spots for flavor.
- Make Sauce: While the chicken cooks, pour the reserved marinade into a small saucepan. Bring it to a gentle simmer over medium heat and cook for 5–7 minutes. If you prefer a thicker sauce, mix cornstarch and water to form a slurry and stir it into the simmering sauce, cooking until thickened.
- Grill Pineapple and Onion: While preparing the chicken sauce, grill sliced pineapple and red onion until they develop grill marks and are tender to complement the chicken.
- Assemble Stack: On each serving plate, layer cooked jasmine or coconut rice first, then add sliced grilled chicken on top. Follow with grilled pineapple slices and grilled red onion layers.
- Garnish and Serve: Drizzle the thickened sauce over the stack, then sprinkle with chopped green onions and sesame seeds for a final touch. Serve warm and enjoy the tropical flavors.
Notes
- Chicken thighs are preferred for tenderness and flavor, but chicken breasts can be used if desired.
- To add heat, incorporate chili garlic sauce into the marinade.
- Pairs well with grilled vegetables or a fresh tropical slaw.
- Marinating overnight enhances the depth of flavor.
