This Hawaiian Huli Huli Chicken Stack combines juicy, teriyaki-marinated chicken with caramelized grilled pineapple, served over a base of fluffy rice. Sweet, smoky, and savory, it’s a tropical-inspired meal perfect for a quick weeknight dinner or weekend grilling.
Why You’ll Love This Recipe
- Bold Island Flavors: A perfect balance of sweet, savory, and smoky from the homemade glaze and grilled pineapple.
- Weeknight Friendly: Ready in about 40 minutes, including marinating time.
- Versatile Cooking: Can be made on an outdoor grill, stovetop grill pan, or in the oven.
- Family Favorite: A crowd-pleasing dish that’s both satisfying and visually impressive.
Ingredients
- 1.5 lbs boneless, skinless chicken breasts or thighs
- ½ cup low-sodium teriyaki sauce
- ⅓ cup pure pineapple juice
- ¼ cup low-sodium soy sauce
- 3 tbsp dark brown sugar
- 2 large garlic cloves, minced
- 1 tbsp freshly grated ginger
- 1 tsp toasted sesame oil
- 4 fresh pineapple rings
- Cooked white rice, for serving
- 2 tbsp sliced green onions, for garnish
- 1 tsp sesame seeds, for garnish
Instructions
- Make Marinade: In a bowl, whisk together teriyaki sauce, pineapple juice, soy sauce, brown sugar, garlic, ginger, and sesame oil until the sugar dissolves.
- Marinate Chicken: Place chicken in a shallow dish or resealable bag. Pour marinade over chicken, reserving ½ cup for the glaze. Marinate in the refrigerator for at least 2 hours, or up to overnight.
- Cook Chicken: Preheat grill or grill pan to medium-high heat. Remove chicken from marinade and grill for 6-7 minutes per side, or until cooked through and nicely charred.
- Grill Pineapple: Place pineapple rings on the grill for 2-3 minutes per side until caramelized and grill-marked.
- Make Glaze: Pour the reserved ½ cup of marinade into a small saucepan. Bring to a simmer and cook for 5-6 minutes, stirring occasionally, until thickened.
- Assemble: Place a scoop of rice on each plate. Top with a grilled chicken piece, then a grilled pineapple ring. Drizzle generously with the warm glaze and garnish with green onions and sesame seeds.
Pro Tips
- For deeper flavor, marinate the chicken overnight.
- If baking, cook chicken at 400°F (200°C) for 20-25 minutes.
- Boiling the reserved marinade for the glaze ensures it’s safe to consume.
- For a spicier kick, add a teaspoon of sriracha or chili garlic paste to the marinade.
Serving Suggestions
- Serve over coconut rice or cauliflower rice.
- Pair with a simple side salad or steamed vegetables.
- For a handheld option, serve the grilled chicken and pineapple in brioche buns.
Storage & Reheating
- Refrigerate: Store leftover chicken and pineapple separately in airtight containers for up to 3 days.
- Reheat: Gently reheat in a skillet over medium heat or in the microwave until warmed through. The glaze can be reheated with a splash of water to thin it.
Frequently Asked Questions
- Can I use canned pineapple? Yes, drain canned pineapple rings well before grilling. Fresh is preferred for better caramelization.
- Is this recipe gluten-free? Use certified gluten-free tamari and teriyaki sauce.
- Can I make it ahead? The marinade can be made 2 days in advance. Marinate the chicken the night before for easy cooking the next day.
- What does “Huli Huli” mean? It’s Hawaiian for “turn turn,” referring to the method of turning the meat on the grill.
