Name: Golden Hawaiian Huli Huli Chicken & Pineapple Stacks
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Hawaiian
Ingredients: 1.5 lbs boneless, skinless chicken thighs; 1 cup pineapple juice; 1/2 cup soy sauce (low sodium preferred); 1/4 cup brown sugar, packed; 2 tablespoons ketchup; 1 tablespoon rice vinegar; 1 tablespoon fresh ginger, grated; 2 cloves garlic, minced; 1 teaspoon sesame oil; 1/4 teaspoon black pepper; 2 tablespoons cornstarch (for thickening, optional); 1 fresh pineapple, cut into 1/2-inch thick rings, or 1 can (20 oz) pineapple rings, drained; 2 cups cooked jasmine rice, for serving; 2 green onions, thinly sliced, for garnish; Sesame seeds, for garnish (optional)

Jump to Recipe·Print Recipe

Transport your taste buds straight to the sun-drenched shores of Hawaii with a dish that perfectly captures the spirit of island cuisine: the Golden Hawaiian Huli Huli Chicken & Pineapple Stacks. This vibrant and incredibly flavorful recipe delivers a delightful tropical escape with every forkful, making it an instant favorite for family dinners or entertaining friends. If you’re searching for a captivating main course that blends sticky-sweet, savory, and tangy notes with a beautiful presentation, this Hawaiian Huli Huli Chicken Stack Recipe is precisely what you need.

Why You’ll Love This Hawaiian Huli Huli Chicken Stack Recipe

There’s so much to adore about this tropical masterpiece. It begins with tender, juicy boneless, skinless chicken thighs, which are the ideal canvas for the star of this dish: the rich Huli Huli marinade. This signature sauce is a symphony of pineapple, ginger, garlic, soy sauce, and brown sugar, creating an unforgettable sticky-sweet, savory, and tangy profile that caramelizes beautifully whether grilled or baked.

But the magic doesn’t stop there. Each succulent piece of chicken is layered over fluffy jasmine rice and crowned with a sweet, grilled pineapple ring, transforming a simple chicken dish into an exotic and comforting meal. It’s a complete culinary experience that’s as visually appealing as it is delicious. The versatility of being able to grill or bake means it’s perfect for any season or occasion, bringing island vibes to your kitchen year-round. For another fantastic chicken dish that’s packed with flavor, our Cajun Chicken Garlic Parmesan Linguine offers a different but equally delicious experience. And for those nights when you need an effortlessly simple yet comforting meal, an easy Crock Pot Crack Chicken recipe can be a true lifesaver.

Ingredients & Substitutions

Ingredients for Golden Hawaiian Huli Huli Chicken & Pineapple Stacks

The beauty of this recipe lies in its balanced blend of accessible ingredients that come together to create extraordinary flavor. Here’s what you’ll need, along with a few helpful notes:

Chicken Thighs: Boneless, skinless chicken thighs are recommended for their tenderness and ability to stay juicy, but chicken breasts can also be used. Just be mindful to adjust cooking times to prevent drying them out.
Huli Huli Marinade Base: Pineapple juice, low-sodium soy sauce, brown sugar, ketchup, and rice vinegar form the backbone of the sweet, savory, and tangy flavor.
Aromatic Boosters: Freshly grated ginger and minced garlic are essential for that bright, pungent kick. Sesame oil adds a subtle nutty depth.
Thickener: Cornstarch (optional) is used to create that desirable glossy, thick glaze for basting and serving. If you prefer a thinner sauce, you can omit it.
Pineapple: Fresh pineapple rings, grilled to perfection, elevate the dish. Canned pineapple rings (drained) are a convenient alternative.
For Serving: Cooked jasmine rice provides the perfect fluffy base, while sliced green onions and sesame seeds add a fresh garnish and textural contrast.

How to Make Golden Hawaiian Huli Huli Chicken & Pineapple Stacks

Crafting these delectable stacks is a straightforward process that yields impressive results. Follow these steps for island-inspired perfection:

1. Prepare the Huli Huli Marinade

In a medium bowl, whisk together the pineapple juice, soy sauce, brown sugar, ketchup, rice vinegar, grated ginger, minced garlic, sesame oil, and black pepper until well combined. Reserve 1/4 cup of this aromatic marinade; this will be your base for the glorious Huli Huli glaze later.

2. Marinate the Chicken

Place the chicken thighs in a large zip-top bag or a shallow dish. Pour the remaining marinade over the chicken, ensuring every piece is thoroughly coated. Seal the bag or cover the dish and refrigerate for at least 2 hours. For the most profound, mouthwatering flavor, we highly recommend marinating overnight.

3. Cook the Chicken

Preheat your grill to medium-high heat (around 375-400°F) or preheat your oven to 400°F (200°C) if you prefer baking. If grilling, lightly oil the grates to prevent sticking. Remove the chicken from the marinade, discarding any excess marinade. Grill the chicken for 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C) and the chicken boasts beautiful char marks and is cooked through. If baking, arrange the chicken on a baking sheet and bake for 20-25 minutes, flipping halfway, until cooked through and lightly browned.

4. Prepare Pineapple and Glaze

While the chicken is cooking, prepare your pineapple. Grill or pan-fry the pineapple rings for 2-3 minutes per side until they develop lovely caramelization and are warmed through. Simultaneously, in a small saucepan, bring the reserved 1/4 cup marinade to a simmer over medium heat. If you desire a thicker, glossy glaze, create a cornstarch slurry by mixing 2 tablespoons of cornstarch with 1 tablespoon of water, then whisk it into the simmering marinade. Cook, stirring constantly, until the sauce thickens to your desired consistency. This rich glaze will be used for basting and as a finishing drizzle.

5. Baste and Finish

During the final few minutes of the chicken’s cooking time, generously brush the chicken with the thickened Huli Huli glaze. Allow it to caramelize slightly on the chicken, intensifying the flavor and creating a stunning sheen.

6. Assemble the Stacks

To serve, create individual stacks on each plate. Start with a generous serving of hot, fluffy jasmine rice. Top the rice with a perfectly cooked Huli Huli chicken thigh, and then crown it with a warm, grilled pineapple ring. Drizzle any remaining Huli Huli glaze over the stacks for an extra burst of flavor and a beautiful finish. Garnish with thinly sliced green onions and a sprinkle of sesame seeds, if desired. Serve immediately and enjoy your Hawaiian escape!

Tips for Success

Marinate Adequately: The longer the chicken marinates, the more flavor it will absorb. Aim for at least 2 hours, but overnight is truly transformative.
Don’t Overcrowd: Whether grilling or baking, ensure the chicken pieces have enough space to cook evenly and caramelize. Cook in batches if necessary.
Internal Temperature: Always use a meat thermometer to ensure chicken reaches 165°F (74°C) for food safety.
Perfect Glaze: The cornstarch slurry is optional but highly recommended for a beautifully thick and glossy glaze that clings to the chicken and pineapple.
Flavor Boost: For those who enjoy a little heat, a pinch of red pepper flakes added to the marinade will provide a delightful kick.

Serving Suggestions

While the Golden Hawaiian Huli Huli Chicken & Pineapple Stacks are a complete meal in themselves with the included jasmine rice, you can easily enhance the experience with complementary sides:

Steamed green beans or asparagus for a fresh vegetable component.
A simple green salad with a light vinaigrette to cut through the richness.
Hawaiian-style macaroni salad for an authentic island diner feel.
A refreshing glass of iced tea or sparkling water with a squeeze of lime.

Storage & Reheating

Leftovers of this delicious dish can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the chicken and pineapple in a microwave or oven until heated through. Be careful not to overcook the chicken during reheating, as it can dry out. The rice can be reheated separately or together with the chicken.

FAQ

What does “Huli Huli” mean?

In Hawaiian, “Huli” means to turn. “Huli Huli” refers to the traditional method of cooking chicken on a rotisserie spit, where the chicken is repeatedly turned and basted with the sweet and savory sauce, allowing it to caramelize evenly.

Can I use chicken breasts instead of thighs?

Yes, boneless, skinless chicken breasts can be used. However, they tend to cook faster and can dry out more easily. Monitor them closely and adjust cooking times accordingly to ensure they remain juicy.

Is the cornstarch necessary for the glaze?

The cornstarch is optional. It creates a thicker, glossier glaze that coats the chicken beautifully. If you prefer a thinner, saucier consistency, you can omit the cornstarch slurry.

Can I prepare the marinade ahead of time?

Absolutely! The marinade can be prepared up to 2-3 days in advance and stored in the refrigerator. This makes meal prep even easier, allowing you to simply add the chicken when you’re ready to marinate.

This Golden Hawaiian Huli Huli Chicken & Pineapple Stack Recipe is more than just a meal; it’s an invitation to experience the vibrant flavors and comforting essence of the Hawaiian islands right in your own home. With its tantalizing blend of sweet, savory, and tangy, coupled with its beautiful presentation, it’s destined to become a beloved staple in your culinary repertoire. So fire up the grill or preheat your oven, and prepare for a truly unforgettable tropical feast!

Golden Hawaiian Huli Huli Chicken Stack with Pineapple Glaze