Description
Hawaiian Huli Huli Chicken Stack is a tropical-inspired dish featuring juicy grilled chicken marinated in a sweet and savory pineapple soy glaze, served over jasmine rice and topped with fresh pineapple, avocado, and vibrant vegetables.
Ingredients
4 boneless, skinless chicken thighs
1/2 cup soy sauce
1/4 cup brown sugar
1/4 cup pineapple juice
2 tablespoons ketchup
1 tablespoon rice vinegar
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
1 tablespoon vegetable oil
2 cups cooked jasmine rice
1 cup fresh pineapple, diced
1 red bell pepper, diced
1/2 cup green onions, sliced
1 avocado, sliced
Fresh cilantro, for garnish
Lime wedges, for serving
Instructions
1. Whisk together soy sauce, brown sugar, pineapple juice, ketchup, rice vinegar, garlic, and ginger until fully combined.
2. Place chicken thighs in a resealable bag and pour marinade over them. Refrigerate for at least 2 hours or overnight.
3. Preheat grill or grill pan over medium-high heat.
4. Remove chicken from marinade and discard marinade. Brush chicken with vegetable oil.
5. Grill chicken for 6–7 minutes per side until fully cooked and slightly charred (internal temp 165°F).
6. Cook jasmine rice according to package instructions if not already prepared.
7. Let chicken rest for a few minutes, then slice into strips.
8. Assemble bowls or stacks starting with rice, then chicken, pineapple, bell pepper, and avocado.
9. Top with green onions and cilantro.
10. Serve with lime wedges for added freshness.
Notes
Marinate overnight for best flavor.
Fresh pineapple gives the best texture and sweetness.
You can cook chicken in a skillet if you don’t have a grill.
Store ingredients separately for meal prep.
Add extra veggies like cucumber or shredded carrots for variety.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Dinner
- Method: Grilled
- Cuisine: Hawaiian