I remember the first time I tasted truly amazing grilled chicken. It was at a family luau, the smoky aroma wafting through the air, a promise of the feast to come. The memory is forever etched in my mind.
My auntie, a master of the grill, presented us with chicken that was both sweet and savory, a perfect balance of island flavors. It was the kind of meal that brought everyone together, sharing stories and laughter long into the warm Hawaiian night. That experience sparked my love for Hawaiian cuisine and inspired me to create this huli huli chicken stack.
This huli huli chicken stack captures the essence of those flavors, bringing a touch of the islands to your table. You can discover more globally-inspired chicken recipes like this chicken shawarma recipe on Cook Reel. It’s not just a meal; it’s a culinary journey.
Why you’ll love this Huli Huli Chicken Stack
- It’s a tropical flavor explosion: The combination of juicy chicken, sweet pineapple salsa, and creamy avocado is simply irresistible.
- The huli huli chicken marinade is quick and easy to prepare, using simple ingredients you probably already have on hand.
- This recipe is incredibly versatile! Serve it over rice, in tacos, or on a salad for a delightful and healthy meal.
- The vibrant colors and fresh ingredients make this huli huli chicken stack a feast for the eyes as well as the palate.
- It’s a great way to add some excitement to your weeknight dinners and bring a little sunshine to your day.
Ingredients
- 4 boneless, skinless chicken breasts
- 1/2 cup soy sauce
- 1/4 cup pineapple juice
- 2 tablespoons brown sugar
- 2 tablespoons rice vinegar
- 1 tablespoon ginger, grated
- 2 cloves garlic, minced
- 1 teaspoon sesame oil
- 1/4 teaspoon red pepper flakes (optional)
- 1 ripe avocado, sliced
- 1 cup fresh pineapple, diced
- 1/2 red onion, finely diced
- 1/4 cup cilantro, chopped
- 1 jalapeño, seeded and minced (optional)
- Lime wedges, for serving
- Cooked rice, for serving
Directions
Step 1
Huli huli chicken stack makes every moment feel uplifting. In a medium bowl, whisk together soy sauce, pineapple juice, brown sugar, rice vinegar, ginger, garlic, sesame oil, and red pepper flakes (if using). This is your Huli Huli marinade.
Step 2
Place chicken breasts in a resealable bag or shallow dish. Pour marinade over chicken, ensuring it’s fully coated. Marinate in the refrigerator for at least 30 minutes, or up to 4 hours.
Tip: The longer you marinate, the more flavorful the chicken will be!
Step 3
While the chicken marinates, prepare the pineapple salsa. In a small bowl, combine diced pineapple, red onion, cilantro, and jalapeño (if using). Toss gently and set aside.
If you don’t have fresh pineapple, canned pineapple tidbits (drained well) will work in a pinch.
Step 4
Preheat grill to medium-high heat. Remove chicken from marinade (discard marinade). Grill chicken for 6-8 minutes per side, or until cooked through and internal temperature reaches 165°F (74°C).
Make sure your grill grates are clean to prevent sticking.
Step 5
Let chicken rest for 5 minutes before slicing. To assemble the Huli Huli Chicken Stack, place a scoop of cooked rice on each plate. Top with sliced grilled chicken, followed by a layer of avocado slices and a generous spoonful of pineapple salsa.
Resting the chicken allows the juices to redistribute, resulting in a more tender and flavorful bite.
Step 6
Garnish with extra cilantro and serve immediately with lime wedges. Enjoy this delicious Huli Huli Chicken Stack!
A squeeze of lime juice brightens up all the flavors.
Variations, pairings, and serving ideas
Variations
For a vegetarian twist, substitute the chicken with grilled tofu or tempeh. Marinate the tofu or tempeh in the huli huli sauce for at least 30 minutes before grilling. This will give it a similar sweet and savory flavor profile.
Spice things up by adding a pinch of cayenne pepper to the huli huli marinade, or using a hotter variety of pepper in the salsa. If you want a smokier flavor, add a dash of liquid smoke to the marinade as well.
You can also customize the salsa with different fruits and vegetables. Try adding mango, bell peppers, or even a little bit of shredded coconut for extra tropical flair.
Pairings
This huli huli chicken stack pairs perfectly with coconut rice. The creamy coconut milk complements the sweet and savory flavors of the chicken and salsa.
For a lighter side dish, try serving it with a simple green salad with a light vinaigrette. The acidity of the vinaigrette will balance the sweetness of the dish.
Grilled vegetables, such as zucchini, bell peppers, and onions, also make a great accompaniment. The smoky flavor of the grilled vegetables complements the grilled chicken beautifully. If you are looking for more jalapeño-focused recipes, Fork Haven has an interesting jalapeño buffalo chicken casserole recipe that you can browse here.
Serving ideas
For a casual meal, serve the huli huli chicken stack family-style on a large platter. Let everyone assemble their own stacks with rice, chicken, avocado, and salsa.
For a more elegant presentation, arrange the ingredients artfully on individual plates. Garnish with fresh herbs and a drizzle of sesame oil for a restaurant-worthy look.
You can also serve the huli huli chicken in lettuce wraps for a low-carb option. Simply use large lettuce leaves instead of rice as the base for your stack.
Storage and make-ahead tips
Storage
Store leftover chicken and salsa separately in airtight containers in the refrigerator. The chicken will keep for up to 3 days, and the salsa will keep for up to 2 days.
Reheat the chicken in the microwave or in a skillet over medium heat. Be careful not to overcook it, or it will become dry.
The salsa is best served cold, so there’s no need to reheat it. If you want to freeze the chicken, wrap it tightly in plastic wrap and then place it in a freezer-safe bag. It will keep in the freezer for up to 2 months.
Make-ahead
You can prepare the huli huli marinade and pineapple salsa up to 24 hours in advance. Store them separately in the refrigerator until ready to use.
Marinate the chicken for up to 4 hours in the refrigerator. Any longer and the chicken may become too salty.
Cook the rice ahead of time and store it in the refrigerator until ready to assemble the stacks. This will save you time on the day you plan to serve the huli huli chicken stack.
Common mistakes when making Huli Huli Chicken Stack
- Overcooking the chicken: Chicken breasts can easily become dry if overcooked. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).
- Not marinating the chicken long enough: The marinade is key to the flavor of this dish. Allow the chicken to marinate for at least 30 minutes, or up to 4 hours, for the best results.
- Skipping the resting period: Letting the chicken rest for 5 minutes after grilling allows the juices to redistribute, resulting in a more tender and flavorful bite.
- Making the salsa too far in advance: The pineapple salsa is best when it’s freshly made. If you make it too far in advance, the pineapple can become mushy.
- Using unripe avocados: Ripe avocados are essential for the creamy texture of this dish. Choose avocados that are slightly soft to the touch.
Final notes
This huli huli chicken stack is more than just a recipe; it’s an experience. It’s a chance to bring the flavors of the islands to your home, creating a meal that’s both delicious and memorable.
Don’t be afraid to experiment with the ingredients and customize the recipe to your own taste. Add different fruits, vegetables, or spices to create a unique flavor profile that you love.
So, gather your ingredients, fire up the grill, and get ready to enjoy this amazing huli huli chicken stack. I hope it brings you as much joy as it brings me!
Loved this Huli Huli Chicken Stack? Try these next
- Chicken shawarma recipe
- Lemon honey chicken recipe
- Baileys eggnog recipe
- Jalapeo buffalo chicken casserole ultimate jalapeo
- Creamy jalapeo chicken comforting creamy jalapeo
Huli Huli Chicken Stack
Experience the taste of the islands with this Huli Huli Chicken Stack. Layers of juicy, marinated chicken, pineapple salsa, and creamy avocado create a tropical explosion in every bite!
- Total Time: 45 minutes
- Yield: 4 servings 1x
Ingredients
- 4 boneless, skinless chicken breasts
- 1/2 cup soy sauce
- 1/4 cup pineapple juice
- 2 tablespoons brown sugar
- 2 tablespoons rice vinegar
- 1 tablespoon ginger, grated
- 2 cloves garlic, minced
- 1 teaspoon sesame oil
- 1/4 teaspoon red pepper flakes (optional)
- 1 ripe avocado, sliced
- 1 cup fresh pineapple, diced
- 1/2 red onion, finely diced
- 1/4 cup cilantro, chopped
- 1 jalapeño, seeded and minced (optional)
- Lime wedges, for serving
- Cooked rice, for serving
Instructions
- In a medium bowl, whisk together soy sauce, pineapple juice, brown sugar, rice vinegar, ginger, garlic, sesame oil, and red pepper flakes (if using). This is your Huli Huli marinade.
- Place chicken breasts in a resealable bag or shallow dish. Pour marinade over chicken, ensuring it's fully coated. Marinate in the refrigerator for at least 30 minutes, or up to 4 hours.
- While the chicken marinates, prepare the pineapple salsa. In a small bowl, combine diced pineapple, red onion, cilantro, and jalapeño (if using). Toss gently and set aside.
- Preheat grill to medium-high heat. Remove chicken from marinade (discard marinade). Grill chicken for 6-8 minutes per side, or until cooked through and internal temperature reaches 165°F (74°C).
- Let chicken rest for 5 minutes before slicing. To assemble the Huli Huli Chicken Stack, place a scoop of cooked rice on each plate. Top with sliced grilled chicken, followed by a layer of avocado slices and a generous spoonful of pineapple salsa.
- Garnish with extra cilantro and serve immediately with lime wedges. Enjoy this delicious Huli Huli Chicken Stack!
Notes
For a spicier salsa, leave the seeds in the jalapeño. If you don’t have a grill, you can cook the chicken in a skillet over medium-high heat. Store leftover chicken and salsa separately in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 18g
- Sodium: 750mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 85mg