Ingredients
Scale
- 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