Get ready to bring a taste of the islands right to your dinner table with this Hawaiian Huli Huli Chicken Stack. Sweet, smoky, and bursting with tropical flavor, this layered dish features juicy grilled chicken marinated in a rich Huli Huli sauce, stacked with caramelized pineapple rings, seasoned rice, and a crunchy slaw that ties everything together. It’s a colorful, satisfying meal that delivers both bold flavor and vibrant presentation no plane ticket required.

Why You’ll Love Hawaiian Huli Huli Chicken Stack

This dish offers the perfect blend of sweet, savory, and smoky in every bite:

• Tropical Flavors: The pineapple and Huli Huli marinade create that signature island taste.
• Grilled Goodness: Juicy chicken charred to perfection adds smokiness and depth.
• Visually Stunning: Each layer is bright, bold, and beautiful.
• Meal-Prep Friendly: Great for building ahead and assembling when ready to serve.

Ingredients

For the Huli Huli Chicken:

• 4 boneless, skinless chicken thighs or breasts
• 1/3 cup soy sauce
• 1/4 cup ketchup
• 1/4 cup brown sugar
• 1 tablespoon grated fresh ginger
• 2 garlic cloves, minced
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 1 tablespoon pineapple juice
• 1 teaspoon Sriracha (optional for heat)

For the Pineapple Layer:

• 4 pineapple rings (fresh or canned in juice)
• 1 teaspoon brown sugar (optional for caramelizing)

For the Base:

• 2 cups cooked jasmine or white rice
• 1 tablespoon chopped green onions
• Salt to taste

For the Slaw:

• 1 cup shredded cabbage (green or a mix)
• 1/4 cup shredded carrots
• 2 tablespoons mayo
• 1 tablespoon rice vinegar
• 1/2 teaspoon honey
• Pinch of salt and pepper

Garnishes (optional):

• Chopped cilantro
• Extra grilled pineapple chunks
• Sesame seeds
• Lime wedges

Instructions

Let’s build this flavor-packed Hawaiian stack:

1. Marinate the Chicken: In a bowl, whisk together soy sauce, ketchup, brown sugar, ginger, garlic, vinegar, sesame oil, pineapple juice, and Sriracha. Pour over chicken in a zip-top bag or container. Marinate at least 1 hour, preferably overnight.
2. Cook the Chicken: Preheat grill or skillet over medium-high heat. Remove chicken from marinade, letting excess drip off. Grill 5–6 minutes per side or until internal temperature reaches 165°F. Let rest 5 minutes before slicing.
3. Grill the Pineapple: Brush pineapple rings lightly with brown sugar if desired, then grill for 2–3 minutes per side until caramelized.
4. Prepare the Slaw: In a small bowl, mix mayo, rice vinegar, honey, salt, and pepper. Toss with cabbage and carrots until well-coated. Chill until ready to use.
5. Season the Rice: Fluff cooked rice and stir in green onions and a pinch of salt.
6. Assemble the Stack: On each plate, spoon a bed of rice, top with a slice of grilled pineapple, layer with sliced Huli Huli chicken, then finish with a scoop of creamy slaw. Garnish with cilantro, sesame seeds, and lime wedges.

Nutrition Facts

Servings: 4
Approximate Calories per Serving: 450–500 (depending on rice and dressing portions)

Preparation Time

Prep Time: 15 minutes (plus marinating)
Cook Time: 20–25 minutes
Total Time: 35–40 minutes (not including marinating)

How to Serve Hawaiian Huli Huli Chicken Stack

These stacks are perfect for both casual dinners and summer parties:

• Serve on plates or in shallow bowls for a composed meal
• Use grilled pineapple bowls for fun presentation
• Pair with coconut rice or tropical fruit salad for extra flair
• Add a drizzle of reserved Huli Huli sauce on top for more flavor

Additional Tips

Bring even more aloha to your table with these tips:

• Make extra marinade (without raw chicken) to reduce and use as sauce
• Swap in grilled tofu or tempeh for a vegetarian option
• Use quinoa or cauliflower rice for a lighter base
• Double the slaw it’s great as a side or sandwich topper
• Batch cook the chicken for tacos, wraps, or salads later in the week

FAQ’s

1. What is Huli Huli sauce made of?
It’s a Hawaiian-style barbecue sauce made with soy sauce, ketchup, brown sugar, pineapple juice, garlic, and ginger.

2. Can I use chicken breasts instead of thighs?
Yes, but thighs tend to be juicier and more flavorful. Be sure not to overcook breasts.

3. Can I cook the chicken in a skillet instead of a grill?
Absolutely use a cast-iron pan for the best sear and flavor.

4. Is this dish spicy?
Not by default, but you can add Sriracha or chili flakes to heat it up.

5. Can I meal prep this?
Yes! Keep rice, chicken, pineapple, and slaw in separate containers and assemble when ready.

6. Can I use canned pineapple?
Yes, choose slices in 100% juice not syrup for best flavor.

7. Can I bake the chicken?
Yes, bake at 400°F for 20–25 minutes or until cooked through.

8. How long can I marinate the chicken?
Up to 24 hours for maximum flavor.

9. What sides go well with this?
Coconut rice, Hawaiian rolls, tropical fruit salsa, or grilled veggies pair well.

10. Can I freeze the chicken?
Yes grill and freeze in portions for up to 2 months. Thaw and reheat before stacking.

Conclusion

The Hawaiian Huli Huli Chicken Stack is more than a meal it’s an island-inspired experience packed into every bite. From the smoky-sweet chicken to the juicy pineapple and creamy slaw, each layer offers a burst of flavor that will transport your taste buds straight to paradise. Whether it’s a weeknight dinner or a weekend grill-out, this dish is a guaranteed crowd-pleaser.

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