Description
This best Hawaiian huli huli chicken stack transforms simple ingredients into a dish that feels like a vacation on a plate. The combination of tender, caramelized chicken with the tropical sweetness of pineapple creates something truly special.
Ingredients
Scale
2 pounds Boneless, skinless chicken thighs
1 cup Pineapple juice
½ cup Soy sauce
½ cup Brown sugar
¼ cup Ketchup
2 tablespoons Fresh ginger, grated
4 cloves Garlic, minced
2 tablespoons Rice vinegar
1 tablespoon Sesame oil
8 rings Fresh pineapple slices
4 cups Cooked white rice
¼ cup Green onions, sliced
2 tablespoons Sesame seeds
Instructions
- Step 1: Combine pineapple juice, soy sauce, brown sugar, ketchup, ginger, garlic, rice vinegar, and sesame oil in a large bowl. Whisk until the sugar dissolves
- Step 2: Place chicken thighs in a zip-top bag or shallow dish. Pour marinade over chicken, reserving ½ cup for basting. Seal and refrigerate for at least 2 hours
- Step 3: Preheat grill to medium-high heat (375-400°F). Oil the grates
- Step 4: Grill chicken for 6-7 minutes per side, basting frequently with reserved marinade until internal temperature reaches 165°F
- Step 5: Grill pineapple rings for 2-3 minutes per side until caramelized
- Step 6: Let chicken rest for 5 minutes, then slice or leave whole
- Step 7: Assemble the stack with warm rice, grilled pineapple, chicken, and garnish with green onions and sesame seeds
Notes
Marinate chicken for optimal flavor. Use a meat thermometer to ensure chicken is cooked properly.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Dinner
- Method: Grilling
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 bowl
- Calories: 485 kcal
- Sugar: 22g
- Sodium: 1245mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 0mg