Go Back
–+ servings
Hawaiian Huli Huli Chicken Stack

Hawaiian Huli Huli Chicken Stack: A Taste of the Tropics

Try the Hawaiian Huli Huli Chicken Stack for a delightful taste of the tropics, combining smoky, sweet chicken with vibrant toppings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Marinating Time 2 hours
Total Time 2 hours 30 minutes
Servings: 4 servings
Course: Chicken
Cuisine: Hawaiian
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken Marinade
  • 1 lb Chicken Thighs Juicy and flavorful, ideal for grilling. Substitution: Bone-in chicken works well; adjust cooking time.
  • 1/4 cup Soy Sauce Opt for gluten-free soy sauce if needed.
  • 1/4 cup Brown Sugar Substitution: Coconut sugar for a healthier alternative.
  • 1/2 cup Pineapple Juice Fresh juice enhances overall flavor.
  • 1/4 cup Ketchup Substitution: BBQ sauce for a more robust taste.
  • 1 tbsp Rice Vinegar Substitution: Apple cider vinegar for a gentler taste.
  • 2 cloves Garlic Fresh ingredients yield the best results.
  • 1 tbsp Ginger Fresh ingredients yield the best results.
For the Rice and Toppings
  • 1 cup Jasmine Rice Substitution: Brown rice for a heartier touch.
  • 1 tbsp Vegetable Oil Olive oil is a great alternative.
  • 1 cup Fresh Pineapple Diced.
  • 1 medium Avocado Diced.
  • 1 medium Bell Pepper Diced.
  • 2 stalks Green Onions Chopped.
  • 1/4 cup Cilantro Chopped.
  • 2 Wedges Lime

Equipment

  • Grill
  • Medium Bowl
  • resealable plastic bag

Method
 

Marinade Preparation
  1. In a medium bowl, whisk together soy sauce, brown sugar, pineapple juice, ketchup, rice vinegar, minced garlic, and grated ginger until the sugar is completely dissolved and the mixture is well combined.
  2. Place the chicken thighs in a resealable plastic bag and pour the marinade over them, ensuring each piece is well coated. Seal the bag and refrigerate for at least 2 hours.
Cooking Instructions
  1. About 15 minutes before cooking, preheat your grill or grill pan to medium-high heat.
  2. Discard the marinade and pat the chicken dry with paper towels. Brush the chicken lightly with vegetable oil.
  3. Grill the chicken for approximately 6-7 minutes on each side until it reaches an internal temperature of 165°F (75°C).
  4. While the chicken grills, cook the jasmine rice according to package instructions, typically simmering for 15 minutes.
  5. Once grilled, let the chicken rest for 5 minutes then slice into strips.
  6. On a serving dish, create a base of jasmine rice, layer sliced chicken, diced pineapple, bell pepper, and avocado.
  7. Garnish with green onions, cilantro, and serve with lime wedges.

Nutrition

Serving: 1plateCalories: 550kcalCarbohydrates: 75gProtein: 30gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 90mgSodium: 800mgPotassium: 750mgFiber: 3gSugar: 20gVitamin A: 10IUVitamin C: 15mgCalcium: 60mgIron: 1.5mg

Notes

For best results, marinate longer and use a meat thermometer for proper doneness. Fresh ingredients enhance flavor.

Tried this recipe?

Let us know how it was!