As I stood by the grill, the intoxicating scent of smoky teriyaki filled the air, wrapping me in a warm embrace reminiscent of sun-kissed Hawaiian shores. The Hawaiian Huli Huli Chicken Stack is my go-to dish when I crave a taste of paradise right at home. This recipe effortlessly combines juicy, marinated chicken, sweet caramelized pineapple, and a fluffy bed of rice, making it perfect for busy weeknights or those special gatherings with loved ones. Not only is it a crowd-pleaser that delights with every layered bite, but it also brings a burst of tropical flavor that transforms an ordinary meal into something extraordinary. Who wouldn’t want to take a little culinary vacation? Ready to stack up the goodness? Let’s dive into this delicious adventure!

Why Is This Recipe a Must-Try?

Tropical Flavors: The Hawaiian Huli Huli Chicken Stack transports your taste buds straight to paradise with its smoky teriyaki and sweet pineapple combination.

Easy Prep: With just a few steps, you can whip up a beautiful dish that’s simple enough for a weeknight but impressive enough for gatherings.

Versatile Ingredients: Feel free to customize! Swap in grilled veggies or serve it as a sandwich—the possibilities are endless.

Crowd-Pleaser: Whether you’re dining with family or hosting friends, this dish is guaranteed to earn compliments and keep everyone coming back for seconds!

Healthy & Flavorful: Using low-sodium ingredients ensures a balanced meal without sacrificing taste. Pair it with a salad for an even lighter option!

Hawaiian Huli Huli Chicken Stack Ingredients

For the Chicken
• Boneless, skinless chicken breasts or thighs (1.5 lbs) – This is the hearty protein base; organic options enhance the flavor.
• Low-sodium teriyaki sauce (½ cup) – A sweet umami powerhouse; pick a brand with fewer additives.
• Pineapple juice (⅓ cup, pure, no sugar added) – It tenderizes and adds sweetness; fresh juice is always the best choice.
• Low-sodium soy sauce (¼ cup) – This adds a salty depth; swap with tamari for a gluten-free option.
• Dark brown sugar (3 tbsp) – Enhances caramelization and moisture; if needed, granulated sugar works in a pinch.
• Fresh garlic (2 large cloves, minced) – The aromatic kick that elevates flavor; fresh is crucial for taste.
• Fresh ginger (1 tbsp, grated) – Provides warmth and spice; avoid powdered ginger for authenticity.
• Toasted sesame oil (1 tsp) – A little goes a long way in adding nuttiness to the marinade.

For the Pineapple
• Fresh pineapple rings (4) – These offer a bright contrast when grilled; fresh is far superior to canned.

For Assembly
• Cooked white rice – Serves as the delicious base for the stack.
• Green onions (2 tbsp, sliced) – Adds a fresh pop of color; chives can be used as a similar alternative.
• Sesame seeds (1 tsp) – For an appealing crunch and garnish; skip them if they aren’t handy.

Let’s get stacking and savor the incredible flavors of this Hawaiian Huli Huli Chicken Stack!

Step‑by‑Step Instructions for Hawaiian Huli Huli Chicken Stack

Step 1: Make the Marinade
In a medium bowl, whisk together the low-sodium teriyaki sauce, pineapple juice, soy sauce, dark brown sugar, minced garlic, freshly grated ginger, and toasted sesame oil until all ingredients are fully combined. The marinade should have a smooth consistency, with a glossy, aromatic appearance. Set this flavorful concoction aside, as it will infuse the chicken with deep Hawaiian Huli Huli flavor.

Step 2: Marinate the Chicken
Place the boneless, skinless chicken in a zip-top bag and pour the marinade over the chicken, ensuring each piece is well coated. Seal the bag tightly, removing excess air, and refrigerate for at least 2 hours—preferably overnight. This marinating step is crucial, as it allows the chicken to absorb the sweet and savory flavors while ensuring a tender bite after grilling.

Step 3: Preheat the Grill
Preheat your grill or grill pan to medium-high heat, reaching around 375°F to 400°F. This temperature is ideal for getting those beautiful grill marks on your chicken while cooking it evenly. While the grill is heating, remove the chicken from the marinade, letting any excess drip off. Discard the leftover marinade to prevent any cross-contamination.

Step 4: Grill the Chicken
Once the grill is hot, place the marinated chicken pieces on it. Grill for about 6–7 minutes per side, or until the internal temperature reaches 165°F and the chicken is charred with lovely grill marks. Keep an eye on the chicken to prevent burning; it should be juicy and smoky, tantalizing your taste buds as it cooks.

Step 5: Grill the Pineapple
After the chicken is cooked, arrange the fresh pineapple rings on the grill. Cook each ring for about 2–3 minutes per side until they are caramelized and golden brown. The sugars in the pineapple will enhance their sweetness, creating a delightful contrast to the savory chicken. Remove them from the grill and set aside, allowing the flavors to meld.

Step 6: Make the Glaze
In a small saucepan, combine the reserved marinade that was set aside earlier. Bring it to a boil over medium heat and let it bubble for 5–6 minutes, stirring occasionally. The marinade will thicken into a luscious glaze that’s perfect for drizzling over your Hawaiian Huli Huli Chicken Stack, ensuring all those vibrant flavors cling to the dish beautifully.

Step 7: Assemble the Stack
To create your Hawaiian Huli Huli Chicken Stack, start with a base of fluffy cooked white rice on a plate. Layer the grilled chicken slices on top, followed by the charred pineapple rings. Drizzle the thickened glaze generously over the stack for that mouthwatering finish. For a burst of color and flavor, garnish with sliced green onions and a sprinkle of sesame seeds.

Step 8: Serve and Enjoy
Your Hawaiian Huli Huli Chicken Stack is now ready to be served! Present it warm, enjoying the vibrant colors and tantalizing aromas. This dish is perfect for gatherings or a comforting family dinner, inviting everyone to savor the tastes of Hawaii right at home.

Expert Tips for the Best Hawaiian Huli Huli Chicken Stack

Marinate Time Matters: Allow the chicken to marinate overnight if possible. This enhances the flavor and tenderness of your Hawaiian Huli Huli Chicken Stack.

Watch the Grill Heat: Ensure your grill is fully heated to medium-high before adding the chicken. This prevents sticking and ensures those beautiful grill marks.

Glaze with Care: Boil the reserved marinade for at least 5–6 minutes to create a safe glaze. This step is crucial to eliminate any raw chicken juices.

Fresh Over Canned: Always opt for fresh pineapple rings for grilling. Canned versions can compromise the texture and taste of your Hawaiian Huli Huli Chicken Stack.

Avoid Overcooking: Keep an eye on your chicken while grilling to prevent drying out. The ideal internal temperature should reach 165°F for juicy results.

Customize It Up: Feel free to add grilled veggies for more vibrant colors and nutrients in your stack, making it even more appealing to your family and friends.

Hawaiian Huli Huli Chicken Stack Variations

Feel free to get creative with these delightful twists on the classic Huli Huli Chicken Stack—there’s a flavor adventure waiting for everyone!

Spicy Kick: Add sriracha or crushed red pepper to the marinade for a fiery hit. This will give your dish a fun and zesty surprise, perfect for spicy food lovers!
Coconut Rice: Swap regular rice for coconut rice to enrich the tropical vibe. The creamy sweetness of coconut rice pairs beautifully with the teriyaki flavors, creating a harmony of tastes.
Veggie Boost: Toss in grilled bell peppers, zucchini, or corn for added color and nutrition. Grilling veggies caramelizes their natural sweetness, complementing the juicy chicken and pineapple.
Asian Slaw: Serve with a fresh Asian slaw on the side. The crunch of the slaw and the additional tang from the dressing adds a refreshing contrast against the rich flavors of the stack.
Sandwich Twist: Place the grilled chicken and pineapple on a toasted bun for a fun sandwich variation. This casual spin is perfect for picnics or a busy weeknight dinner.
Teriyaki Shrimp: Replace the chicken with shrimp marinated in a similar teriyaki blend for a seafood twist. The shrimp will soak up all those delightful flavors, offering a lighter option with a unique texture.
Add Fruits: Incorporate mango or peach slices alongside the pineapple for a tropical fruit medley. Their sweetness will elevate the stack to a whole new level of deliciousness!
Herb Infusion: Mix in fresh herbs like cilantro or basil for an aromatic touch. Their vibrant flavors will awaken your palate, making this dish even more tantalizing.

Explore these variations for your Hawaiian Huli Huli Chicken Stack and create a new favorite in your home cooking repertoire. For more delicious chicken inspiration, check out my Garlic Parmesan Chicken or try the delightful Lemon Chicken Tangy for a flavorful twist!

Make Ahead Options

These Hawaiian Huli Huli Chicken Stacks are perfect for busy weeknights! You can marinate the chicken up to 24 hours in advance, allowing the flavors to penetrate deeply for a mouthwatering result. Simply combine the marinade with the chicken in a zip-top bag and refrigerate. You can also grill the chicken and pineapple ahead of time—both components can be stored in an airtight container in the fridge for up to 3 days. To finish the dish when you’re ready to serve, simply reheat the chicken and pineapple on the grill or in a skillet until warmed through, assemble over cooked rice, and drizzle with the glaze. This way, you’ll enjoy a tropical feast with minimal effort!

How to Store and Freeze Hawaiian Huli Huli Chicken Stack

Fridge: Store any leftovers in an airtight container for up to 3 days. Keep the chicken and pineapple stacked separately if possible to maintain texture.

Freezer: For longer storage, freeze the cooked chicken and pineapple in a sealed freezer bag for up to 3 months. Thaw in the fridge overnight before reheating to maintain flavor.

Reheating: To reheat, warm in a skillet over medium heat or use the microwave, ensuring the dish is heated through but not overcooked to keep that juicy texture.

Make-Ahead Tip: You can prepare the chicken and marinade a day in advance, allowing the flavors to deepen before grilling for your Hawaiian Huli Huli Chicken Stack.

What to Serve with Hawaiian Huli Huli Chicken Stack

Enhancing your Hawaiian Huli Huli Chicken Stack experience is easy with these delightful pairings that elevate each bite to a tropical paradise.

Steamed Bok Choy: The tender, slightly peppery flavor of bok choy adds a crisp contrast that balances the sweetness of the dish beautifully.
Coconut Rice: Fluffy rice cooked in coconut milk infuses a creamy, fragrant note that pairs perfectly with the smoky chicken and caramelized pineapple.
Fresh Mango Salad: Juicy mango slices tossed with cilantro and red onion bring a refreshing burst of tropical sweetness to every bite of the stack.
Grilled Asparagus: Charred asparagus brings an earthy flavor and a satisfying crunch that complements the tender chicken and juicy pineapple.
Pineapple and Cucumber Salsa: This zesty salsa adds a bright kick that cuts through the richness of the chicken, making it an unforgettable topping.
Lemonade Sparkler: A fizzy lemonade with a hint of mint is a refreshing drink that balances the flavors of the dish while adding a tropical flair.

Your Hawaiian Huli Huli Chicken Stack deserves the perfect companions to round out your meal with contrasting textures and vibrant flavors.

Hawaiian Huli Huli Chicken Stack Recipe FAQs

What type of chicken is best for this recipe?
Absolutely! You can use either boneless, skinless chicken breasts or thighs for the Hawaiian Huli Huli Chicken Stack. I often prefer thighs for their juiciness, but breasts work just as beautifully. Just make sure to choose organic or air-chilled chicken for the best flavor.

How should I store leftovers?
Very good question! Store any leftovers in an airtight container in the fridge for up to 3 days. For best results, keep the chicken and pineapple stacked separately, as this will help maintain their textures when you reheat.

Can I freeze the Hawaiian Huli Huli Chicken Stack?
Yes, you can! To freeze, place the cooked chicken and pineapple in a sealed freezer bag, ensuring you remove as much air as possible. They can be frozen for up to 3 months. When you’re ready to enjoy, thaw them in the fridge overnight and reheat them gently to keep that lovely juiciness.

What if my chicken is dry after grilling? How can I avoid this?
To prevent dry chicken, keep an eye on the grill and check the internal temperature with a meat thermometer; it should reach 165°F. Ideally, marinate the chicken overnight, which helps lock in moisture, and avoid cooking it for too long on the grill. If it does turn out dry, try serving it with extra teriyaki glaze or a sauce to add moisture!

Is there a gluten-free option for this recipe?
Absolutely! To make the Hawaiian Huli Huli Chicken Stack gluten-free, simply substitute low-sodium soy sauce with tamari. Both sauces will still give you that delicious umami flavor while keeping it friendly for those avoiding gluten.

What should I serve with this dish?
I recommend serving your chicken stack with steamed vegetables or a light salad for a balanced meal. This adds color and nutrition to your plate, making it more appealing and satisfying while complementing the tropical flavors of the Hawaiian Huli Huli Chicken Stack.