Hawaiian Huli Huli Chicken Stack
A vibrant island-inspired dish featuring layered mounds of sticky rice, smoky grilled chicken, and caramelized fresh pineapple, finished with a signature soy-pineapple glaze.
Equipment
- Grill or Grill Pan
- Small whisk
- resealable plastic bag
- Rice Cooker or Saucepan
Ingredients
- 4 boneless skinless chicken thighs
- 1/2 cup soy sauce
- 1/2 cup fresh pineapple juice
- 1/4 cup brown sugar
- 1/4 cup ketchup
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 2 cups cooked sticky rice
- 4 slices fresh pineapple
- green onions and sesame seeds for garnish
Instructions
- Whisk together soy sauce, pineapple juice, brown sugar, ketchup, garlic, and ginger. Reserve 1/4 cup of the marinade, then place the chicken in a resealable bag with the remaining marinade and refrigerate for at least 1 hour.
- Cook the sticky rice according to package directions and keep it warm until ready to assemble.
- Preheat the grill to medium heat. Grill the chicken for 5-6 minutes per side, basting often with the reserved marinade, until the internal temperature reaches 165°F.
- Grill the pineapple slices for 2-3 minutes per side until lightly charred and caramelized.
- Place a mound of sticky rice on each plate, top with sliced grilled chicken, and finish with a grilled pineapple ring.
- Drizzle with any remaining glaze and garnish with green onions and sesame seeds before serving hot.
Notes
Chicken thighs are best for this recipe because they stay juicy and tender on the grill. For a gluten-free option, swap the soy sauce with tamari. The more often you turn and baste the chicken, the richer and stickier the classic huli huli glaze becomes.