Name: Irresistible Hawaiian Huli Huli Chicken Stack
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Hawaiian
Ingredients: 1½ lbs boneless, skinless chicken thighs or breasts; ½ cup pineapple juice; ¼ cup soy sauce; ¼ cup brown sugar; 2 tbsp ketchup; 1 tbsp rice vinegar; 1 tbsp fresh ginger, grated; 2 cloves garlic, minced; 1 tbsp sesame oil; ½ tsp black pepper; Optional: pinch of red pepper flakes; 2 cups cooked white or jasmine rice; 4 slices grilled pineapple; 1 cup shredded cabbage or slaw mix; ½ cup sliced green onions; 1 tbsp toasted sesame seeds; Fresh cilantro or parsley (optional garnish)

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What is a Hawaiian Huli Huli Chicken Stack?

The Hawaiian Huli Huli Chicken Stack takes the essence of traditional Hawaiian BBQ and presents it in an elegant, layered format. Imagine this:

A base of sticky rice
A layer of tender, grilled chicken marinated in pineapple-soy glaze
Charred pineapple rings
A final drizzle of glossy sauce
Topped with vibrant garnishes like green onions and sesame seeds

This isn’t just a meal—it’s a statement. The stack presentation makes it ideal for entertaining and elevating everyday meals.

The Roots: A Hawaiian Backyard Legend

Originally crafted for community fundraisers, Huli Huli chicken became a sensation across the islands. Traditionally cooked over mesquite wood and turned constantly over an open flame, it draws inspiration from Japanese teriyaki but evolves with its tropical marinade. The term “huli” literally means “turn”—a nod to the rotation technique during cooking.

Over time, it migrated from fundraisers and roadside stands to backyards and BBQ cookouts, becoming synonymous with Hawaiian hospitality. Today, the stack version takes it even further, transforming this rustic favorite into a restaurant-worthy plate.

Key Ingredients for Hawaiian Huli Huli Chicken Stack

To build the perfect Huli Huli Chicken Stack, you’ll need to balance flavors and textures. Here’s your ingredient roadmap:

Chicken:

Boneless, skinless thighs (preferred for juiciness)
Chicken breasts (if leaner cuts are desired)

Marinade & Glaze:

Soy sauce
Pineapple juice (canned preferred)
Brown sugar
Ketchup
Garlic (minced)
Ginger (freshly grated)
Optional: sesame oil, rice vinegar, Worcestershire sauce, Sriracha

Rice:

Sticky short-grain or jasmine rice

Stack Extras:

Grilled pineapple rings or chunks
Green onions
Sesame seeds
Cilantro or toasted coconut

Stacked Hawaiian Huli Huli chicken with rice and grilled pineapple on a white plate

Building the Perfect Marinade

The marinade is the soul of this dish. It combines sweet, savory, and tangy elements to penetrate the meat and later caramelize into a beautiful glaze.

How to Make It:

In a bowl, mix:
- ½ cup soy sauce
- ½ cup canned pineapple juice
- ¼ cup brown sugar
- ¼ cup ketchup
- 2 cloves garlic, minced
- 1 tbsp grated fresh ginger
- Optional: 1 tsp sesame oil and 1 tbsp rice vinegar
Reserve ½ cup of this marinade to use later as a glaze.
Place chicken in the remaining marinade in a zip-top bag or container. Seal and refrigerate for at least 4–6 hours, preferably overnight. Do not reuse marinade that has touched raw chicken.

How to Cook Huli Huli Chicken

While grilling is traditional, this dish adapts beautifully to the oven or stovetop.

Grilling:

Preheat grill to medium-high.
Oil the grates to prevent sticking.
Grill marinated chicken for 6–8 minutes per side.
Baste with the reserved sauce every 2–3 minutes.
Grill pineapple slices for 2 minutes per side until charred.

Oven Method:

Preheat oven to 400°F (200°C).
Line a baking sheet with foil and place chicken on it.
Bake for 20–25 minutes.
Broil for 2–3 minutes at the end to caramelize the glaze.

Stovetop:

Heat grill pan or skillet over medium-high.
Sear chicken for 6–8 minutes per side.
Brush with glaze and cook an additional minute until glossy.

How to Assemble the Hawaiian Huli Huli Chicken Stack

Now that the components are ready, it’s time to layer up:

Step-by-Step Stack:

Base – Scoop a mound of hot rice onto the center of a plate.
Chicken Layer – Slice grilled chicken and arrange over the rice.
Pineapple – Top with grilled pineapple (whole ring or chunks).
Glaze – Drizzle reserved Huli Huli sauce over the top.
Garnish – Finish with chopped green onions, sesame seeds, and optional cilantro or coconut.

The visual appeal here is huge—use a ring mold if you want a clean cylindrical stack.

Flavor Pairings & Sides

No Hawaiian plate is complete without some epic sides and sips. These will complement the sweet and smoky notes of the chicken stack.

Side Dishes:

Macaroni salad
Lomi salmon
Grilled sweet corn
Hawaiian sweet rolls
Coleslaw with pineapple

Drinks:

Blue Hawaiian
Mai Tai
Pineapple iced tea
Coconut lemonade

Desserts:

Haupia (coconut pudding)
Shaved ice with tropical syrups
Mango sticky rice

Tips and Tricks for Success

Avoid common mistakes and make this dish a star:

Don’t over-marinate—pineapple juice can over-tenderize the chicken.
Never reuse marinade that’s been in contact with raw poultry.
Use a meat thermometer for accuracy (aim for 165°F).
Don’t skip basting while grilling—it builds the lacquered finish.
Let chicken rest 5 minutes before slicing to retain juices.

Common Mistakes to Avoid

High heat too early: Sugars in the glaze will burn before the chicken cooks.
Undercooked rice: Sticky rice is essential for stack structure.
Skipping the glaze step: The sauce caramelizes for bold flavor—don’t skip it!
Crowding the grill: Give your chicken breathing room.

FAQs

What pairs well with Huli Huli Chicken?

Mac salad, sticky rice, grilled vegetables, or sweet rolls all complement the sweet-savory profile of Huli Huli chicken.

What is Huli Huli sauce made of?

A blend of pineapple juice, soy sauce, brown sugar, ketchup, garlic, and ginger—sometimes accented with vinegar or sesame oil.

How is Huli Huli chicken different from teriyaki?

Teriyaki is typically thicker and contains mirin or sake. Huli Huli sauce is thinner, fruitier, and meant for repeated basting.

Can I use fresh pineapple juice?

It’s best to use canned pineapple juice because fresh juice contains enzymes that can over-tenderize meat.

How long should I marinate the chicken?

Ideally overnight, but at minimum 4 hours. Do not exceed 48 hours.

Conclusion

The Hawaiian Huli Huli Chicken Stack isn’t just a recipe—it’s a tropical journey stacked with smoky, sweet, and savory layers. From the tangy pineapple-soy glaze to the vibrant presentation of grilled chicken and golden pineapple, this dish transforms any meal into a celebration.