The Hawaiian Huli Huli Chicken Stack is a fun and tasty twist on a classic favorite. You’ve got juicy grilled chicken glazed with that sweet and tangy huli huli sauce, layered over rice and fresh pineapple slices. It’s a stack of colorful flavors and textures that really brings the tropical vibes right to your plate.
I love making this because the huli huli sauce is so easy to whip up, and it tastes amazing with the smoky grilled chicken. The combination of the sweet pineapple and the savory chicken always gets everyone excited at the dinner table. I like to grill the chicken outdoors if I can — it really adds an extra layer of flavor that makes the dish feel special.
For serving, I usually pile it up high with rice underneath and sometimes add a little sprinkle of chopped green onions or sesame seeds on top. It’s filling but still light, and perfect for a casual weeknight dinner or a backyard BBQ. Plus, it’s one of those recipes where the leftovers taste just as good the next day, which I always appreciate.
Key Ingredients & Substitutions
Jasmine rice: Its floral aroma and slightly sticky texture make it a perfect base here. If you don’t have jasmine, use basmati or long-grain rice, but the fragrance will be milder.
Chicken thighs: They stay juicy and tender, ideal for this recipe. You can use chicken breasts, but watch cooking time to prevent drying out.
Pineapple slices: Fresh pineapple caramelizes beautifully and adds natural sweetness. If fresh isn’t available, use canned rings—just pat dry before grilling.
Huli Huli sauce: Soy sauce, brown sugar, and ginger create the signature sweet-savory flavor. For a gluten-free version, swap soy sauce with tamari or coconut aminos.
Rice vinegar: It adds mild acidity that brightens the dish. Apple cider vinegar or white wine vinegar can work in a pinch but use a little less to avoid overpowering.
How Do You Get That Perfect Caramelized Chicken and Pineapple?
Caramelization is key for deep flavor and that signature glaze. Here’s how I do it:
- Preheat your pan or grill to medium-high heat to get a nice sear on the chicken.
- Sear chicken on each side without moving it too much, about 3-4 minutes per side, so it develops a golden crust.
- Add sauce halfway through cooking and baste regularly. This helps the sugar caramelize without burning.
- For pineapple, grill slices for 2-3 minutes per side until you see golden grill marks and caramelized edges.
- Brush pineapple with sauce during grilling to boost flavor and create a sticky glaze.
Patience during cooking and steady heat are your best friends for that delicious caramelization.
Equipment You’ll Need
- Large skillet or grill pan – I recommend it because it gets hot enough to sear the chicken and caramelize the pineapple quickly.
- Saucebrush or spoon – to baste the chicken and pineapple with the Huli Huli sauce for maximum flavor.
- Medium saucepan – for cooking the rice and mixing the sauce without fuss.
- Sharp knife – to slice pineapple, chicken, and vegetables smoothly and safely.
- Grill or stovetop grill pan (optional) – for getting those lovely grill marks on the pineapple and chicken.
Flavor Variations & Add-Ins
- Use tofu or shrimp instead of chicken for a different protein option; they cook quickly and absorb flavors well.
- Add sliced bell peppers or snap peas to the stack for extra crunch and color.
- Mix in a sprinkle of crushed red pepper flakes or a dash of hot sauce if you like a little heat.
- Swap cilantro with chopped basil or parsley for a fresher, different herbal note.
Hawaiian Huli Huli Chicken Stack
Ingredients You’ll Need:
For The Rice:
- 2 cups jasmine rice
- 1 ¾ cups water
- 3 tbsp rice vinegar
For The Chicken & Pineapple:
- 2 large pineapple slices, about ½ inch thick
- 1 lb boneless, skinless chicken thighs
- 2 tbsp vegetable oil
For The Vegetables & Garnishes:
- 3 green onions, chopped (plus more for garnish)
- 1 small red onion, thinly sliced
- Fresh cilantro, chopped (optional for garnish)
For The Huli Huli Sauce:
- ½ cup soy sauce
- ½ cup brown sugar
- ¼ cup ketchup
- 2 tbsp rice vinegar
- 1 tbsp grated fresh ginger
- 3 garlic cloves, minced
- 1 tsp sesame oil
- ½ tsp crushed red pepper flakes (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and 25 minutes to cook, including time to simmer the rice, cook the chicken, and grill the pineapple slices. You’ll spend most of the time preparing the sauce and layering the dish, so it’s a quick yet impressive meal.
Step-by-Step Instructions:
1. Cook the Jasmine Rice:
Rinse the jasmine rice under cold water until it runs clear. This removes excess starch and keeps the rice fluffy. Combine the rice and water in a pot and bring it to a boil. Reduce heat to low, cover the pot, and let it simmer for 15 minutes or until the water is fully absorbed and the rice is tender. Remove the pot from heat and let it sit covered for 10 more minutes. Fluff the rice using a fork, then stir in the rice vinegar. Set aside.
2. Make the Huli Huli Sauce:
While the rice cooks, whisk together the soy sauce, brown sugar, ketchup, rice vinegar, grated ginger, minced garlic, sesame oil, and crushed red pepper flakes (if using) in a bowl until the sugar dissolves. Set the sauce aside.
3. Cook the Chicken:
Heat the vegetable oil in a large skillet or grill pan over medium-high heat. Add the chicken thighs and sear each side for 3-4 minutes until they’re golden brown and almost cooked through.
Pour half of the Huli Huli sauce over the chicken and continue cooking for another 3-5 minutes. Baste the chicken occasionally with the sauce to create a tasty caramelized glaze and ensure it’s cooked through.
4. Grill the Pineapple:
In a separate pan or on the grill, cook the pineapple slices over medium heat. Grill each side for 2-3 minutes until you see nice caramelization and grill marks. While cooking, brush the pineapple slices with the remaining Huli Huli sauce for extra flavor.
5. Assemble Your Chicken Stack:
On a serving plate, place a generous mound of the cooked jasmine rice, pressing lightly to create a base. Top the rice with one grilled pineapple slice, then a piece of the cooked chicken, and finally another pineapple slice on top.
Spoon some extra Huli Huli sauce over the stack. Sprinkle chopped green onions and thinly sliced red onion on top for a fresh crunch. If you like, garnish with chopped fresh cilantro.
Serve immediately and enjoy this deliciously sweet, savory, and tangy Hawaiian Huli Huli Chicken Stack!
Can I Use Frozen Chicken Thighs?
Yes! Just make sure to fully thaw them in the refrigerator overnight before cooking. Pat the chicken dry with paper towels to get a nice sear without excess moisture.
Can I Make the Huli Huli Sauce Ahead of Time?
Absolutely! The sauce can be mixed and stored in an airtight container in the fridge for up to 3 days. Just give it a good stir before using.
How Should I Store Leftovers?
Store any leftover chicken, pineapple, and rice separately in airtight containers in the fridge for up to 3 days. Reheat gently on the stove or in the microwave to keep flavors fresh.
Can I Substitute the Pineapple?
If fresh pineapple isn’t available, canned pineapple rings will work—just drain and pat dry before grilling. You can also try mango slices for a different tropical twist!