As I stood in my kitchen, the scent of sweet and smoky goodness wafted around me, instantly transporting me to the tropical shores of Hawaii. Today, I’m thrilled to share my Hawaiian Huli Huli Chicken Stack, a delightful recipe that pairs succulent grilled chicken marinated in a tangy pineapple-soy sauce with creamy avocado and juicy pineapple, all stacked atop fluffy jasmine rice. This dish not only dazzles the eyes but is also a quick and healthy meal option that’s perfect for busy weeknights or any gathering. Plus, it’s dairy-free and full of fresh flavors that will have you dreaming of beach days! Ready to take a delicious culinary escape that will impress your family and friends? Let’s dive in!
Why is Huli Huli Chicken Stack so irresistible?
Flavor Explosion: Each bite of this Hawaiian Huli Huli Chicken Stack combines sweet, smoky, and tangy notes that take your tastebuds on a tropical adventure.
Easy to Prepare: With simple ingredients and straightforward steps, you’ll have a stunning dish ready in no time!
Healthy and Wholesome: A perfect choice for a nutritious weeknight dinner, it packs a great balance of protein, veggies, and wholesome grains.
Crowd Pleaser: Impress your guests at any gathering with this vibrant stack that looks as good as it tastes!
Versatile Options: Want to switch things up? You can easily adapt this recipe using chicken breasts or even quinoa for a lighter bite.
Perfect Pairing: Serve it alongside a refreshing tropical fruit salsa or a crisp coleslaw for a meal that’s both delicious and eye-catching, just like the flavors in my Ginger Scallion Chicken Noodle Soup.
Hawaiian Huli Huli Chicken Stack Ingredients
For the Chicken Marinade
• Boneless, Skinless Chicken Thighs – Main protein; juicy and flavorful, can substitute with chicken breasts, but watch cooking time to avoid dryness.
• Soy Sauce – Adds umami and saltiness to the marinade; low-sodium soy sauce can be used for a lighter option.
• Brown Sugar – Provides sweetness that balances savory elements; coconut sugar can be a great alternative.
• Pineapple Juice – Contributes sweetness and tang, tenderizing the chicken; fresh juice is preferred for the best flavor.
• Ketchup – Adds sweetness and depth to the marinade; opt for a sugar-free option if desired.
• Rice Vinegar – Offers acidity to cut through the richness; white wine vinegar can be used as a substitute.
• Garlic (minced) – Enhances flavor profile with a savory note; fresh garlic is recommended for the best taste.
• Fresh Ginger (grated) – Adds warmth and complexity to the marinade; ground ginger can be a quick alternative.
• Vegetable Oil – Prevents sticking on the grill; can substitute with olive or avocado oil.
For the Serving Stack
• Jasmine Rice – The base of the dish, fragrant and fluffy; basmati rice is a good alternative for similar texture.
• Fresh Pineapple (diced) – Provides sweetness and freshness in the stack; canned pineapple can be used in a pinch.
• Red Bell Pepper (diced) – Adds color and crunch; substitute with any sweet pepper variety.
• Green Onions (sliced) – For garnish; adds fresh, mild onion flavor; shallots can be used for a similar taste.
• Avocado (sliced) – Creamy texture balances the dish; can substitute with sliced mango for a different flavor.
• Fresh Cilantro – Adds a herbaceous note; can be omitted or replaced with parsley.
• Lime Wedges – For serving, adds brightness when squeezed over the stack.
Step‑by‑Step Instructions for Hawaiian Huli Huli Chicken Stack
Step 1: Prepare Marinade
In a medium bowl, whisk together soy sauce, brown sugar, pineapple juice, ketchup, rice vinegar, minced garlic, and grated ginger until the mixture is smooth and well combined. This marinade will infuse the chicken with sweet, savory, and tangy flavors. Set the marinade aside for a moment while you prep the chicken.
Step 2: Marinate Chicken
Place the boneless, skinless chicken thighs into a resealable plastic bag. Pour the prepared marinade over the chicken, ensuring all pieces are well coated. Seal the bag tightly, then refrigerate for at least 2 hours, or overnight for optimal flavor infusion. This step is essential for achieving the delicious Hawaiian Huli Huli Chicken Stack you desire.
Step 3: Preheat Grill
While the chicken marinates, preheat your grill or grill pan to medium-high heat, about 375°F to 425°F. This temperature will give you beautiful grill marks while cooking the chicken evenly. Make sure the grill grates are clean and lightly oiled to prevent sticking and help achieve that perfect grilled flavor.
Step 4: Grill Chicken
Remove the chicken from the marinade, letting any excess drip off. Brush each piece lightly with vegetable oil to enhance grilling and prevent sticking. Place the chicken thighs on the grill, cooking for 6-7 minutes per side. The chicken is done when it reaches an internal temperature of 165°F, ensuring it is juicy and fully cooked.
Step 5: Cook Rice
While the chicken is grilling, prepare the jasmine rice according to package instructions. Rinse the rice until the water runs clear, then bring it to a boil with appropriate water ratios. Cook for about 15-20 minutes, until fluffy, and keep warm until ready to assemble your Hawaiian Huli Huli Chicken Stack.
Step 6: Rest Chicken
Once the chicken is cooked through, transfer it to a cutting board and let it rest for about 5 minutes. This resting period will allow the juices to redistribute throughout the chicken, making it more tender and flavorful when you slice it into strips.
Step 7: Assemble Stack
To build your Hawaiian Huli Huli Chicken Stack, start with a generous layer of jasmine rice as the base on each plate. Next, place slices of the grilled chicken atop the rice, and then add diced fresh pineapple, red bell pepper, and creamy avocado slices. This colorful layer will elevate both the flavor and presentation.
Step 8: Finish Toppings
Garnish each stack with sliced green onions and fresh cilantro for a burst of color and additional flavor. Serve the Hawaiian Huli Huli Chicken Stack immediately with lime wedges on the side. Squeezing fresh lime juice over the stack enhances the tropical flavors and makes it a delightful culinary experience.
Hawaiian Huli Huli Chicken Stack Variations
Feel free to shake things up with these fun twists and adjustments for your Hawaiian Huli Huli Chicken Stack!
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Lean Chicken: Substitute chicken thighs with chicken breasts for a healthier option while keeping it juicy. Just be mindful of cooking times to retain moisture!
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Cauliflower Rice: Swap out jasmine rice for cauliflower rice to lighten the dish, creating a grain-free version that’s hearty yet health-conscious.
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Flavor Boost: Drizzle some teriyaki sauce over the finished stack for a sweet and savory finish that’ll elevate every flavor on your plate.
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Spicy Kick: Add a splash of sriracha or sprinkle some red pepper flakes to your marinade for a delightful heat that balances the sweetness.
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Tropical Twists: Instead of fresh pineapple, try mango for a vibrant flavor that’s both refreshing and unexpected—a perfect summer touch.
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Nutty Texture: Toss in toasted coconut flakes between layers for added crunch and a tropical flair that complements the existing flavors beautifully.
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Vegan Delight: Make it plant-based by swapping chicken for grilled tofu or portobello mushrooms, marinated in the same delicious sauce. You won’t miss the meat!
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Herb Variations: Replace fresh cilantro with mint to give the dish a unique twist, bringing a refreshing note that pairs wonderfully with the pineapple.
Feel inspired to create your own version? Dive into a culinary adventure, and for more seasonal recipes, check out my delightful Chicken Enchiladas for another family favorite!
How to Store and Freeze Hawaiian Huli Huli Chicken Stack
Fridge: Store the chicken and rice separately in airtight containers for up to 3-4 days. This helps maintain their texture and flavor for your next delicious meal.
Freezer: If you want to freeze the Hawaiian Huli Huli Chicken Stack, wrap the cooked chicken tightly in plastic wrap and then in aluminum foil. It will keep well for up to 3 months.
Reheating: To reheat, simply thaw the chicken in the fridge overnight, then warm it gently in the oven at 350°F covered with foil, or in a microwave until heated through. Enjoy!
What to Serve with Hawaiian Huli Huli Chicken Stack
Creating a vibrant and delicious meal is all about the perfect pairings that enhance each flavor and texture!
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Crispy Coleslaw: This tangy, crunchy side complements the sweetness of the Huli Huli chicken while adding a refreshing crunch to each bite.
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Tropical Fruit Salsa: A mix of diced mango, pineapple, and cilantro gives a fruity zing, elevating the tropical experience and bringing brightness to the plate.
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Grilled Corn on the Cob: Charred to perfection, sweet corn offers a delightful smokiness that pairs beautifully with the savory chicken and adds delightful texture.
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Coconut Rice: Soft and sweet, coconut rice harmonizes seamlessly with the Huli Huli stack, giving your meal a rich, tropical flair that transports you to the islands.
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Mango Salad: Fresh greens tossed with juicy mango and a light citrus dressing create a light and refreshing contrast, complementing the warm, flavorful chicken.
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Limeade: A refreshing drink balanced with sweetness and tartness will cleanse your palate and complement the tropical flavors beautifully.
Embrace these pairings to create a full, vibrant meal that’ll whisk you away on a culinary journey!
Make Ahead Options
These Hawaiian Huli Huli Chicken Stack components are perfect for meal prep enthusiasts! You can marinate the chicken thighs up to 24 hours in advance, letting the flavors meld beautifully. After marinating, grill the chicken and let it cool before cutting, which you can do up to 3 days ahead. Keep prepared jasmine rice in an airtight container, stored in the fridge, and it will stay fresh for up to 4 days. When you’re ready to serve, reheat the chicken gently until warmed through while keeping it covered to maintain moisture, and assemble the stack with fresh toppings for a quick, dazzling meal that tastes just as delicious as when first prepared!
Expert Tips for Hawaiian Huli Huli Chicken Stack
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Marinate Longer: For the best flavors, marinate the chicken for at least 2 hours, or overnight if possible. This enhances the taste of the Hawaiian Huli Huli Chicken Stack.
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Grilling Tips: Ensure your grill is preheated to medium-high. This helps achieve those gorgeous grill marks while avoiding sticking.
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Rest the Chicken: After grilling, allow the chicken to rest for 5 minutes. This step keeps it juicy and tender when slicing into strips.
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Rice Perfection: Rinse jasmine rice until the water runs clear before cooking. This helps achieve that fluffy texture, making it a great base for your stack.
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Fresh Ingredients: Use fresh produce whenever possible, like ripe avocados and juicy pineapples, to elevate the overall flavor and presentation of your dish.
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Safety First: Always discard any marinade that has touched raw chicken to avoid cross-contamination. If you want to use it as sauce, bring it to a boil first.
Hawaiian Huli Huli Chicken Stack Recipe FAQs
How do I select the best chicken for my Huli Huli Chicken Stack?
Absolutely! For the juiciest and most flavorful results, I recommend choosing boneless, skinless chicken thighs, as they tend to stay moist while grilling. If you prefer chicken breasts, just keep a close eye on the cooking time since they can dry out more easily when overcooked.
How should I store leftover Hawaiian Huli Huli Chicken Stack?
Very! To store your delicious leftovers, place the grilled chicken and jasmine rice in separate airtight containers. This way, they’ll keep their textures intact for up to 3-4 days in the refrigerator. When ready to enjoy, simply reheat the chicken covered with foil to maintain its moisture.
Can I freeze the Hawaiian Huli Huli Chicken Stack?
Yes, you can! For freezing, I suggest wrapping the cooked chicken tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be frozen for up to 3 months. When you’re ready to enjoy it, thaw the chicken in the fridge overnight and reheat it in the oven at 350°F, covered with foil until heated through.
What should I do if my marinade is too salty?
If you find your marinade overly salty, the best way to balance that is to add a bit more pineapple juice or brown sugar to introduce sweetness. You can also dilute it with a sprinkle of water or additional ketchup. Taste as you go to achieve the flavor profile you enjoy!
Is this recipe suitable for anyone with dairy allergies?
Absolutely! The Hawaiian Huli Huli Chicken Stack is a dairy-free dish, making it great for anyone with lactose intolerance or dairy allergies. Always double-check other ingredients you might add, like sauces and toppings, to ensure they are also dairy-free.
Can I use quinoa instead of rice for a gluten-free option?
Definitely! If you’re looking for a lighter option or a gluten-free alternative, quinoa works beautifully in this recipe. Simply cook the quinoa according to the package instructions, and layer it just like you would with jasmine rice for a wholesome twist.
Hawaiian Huli Huli Chicken Stack: A Tropical Flavor Escape
Ingredients
Equipment
Method
- In a medium bowl, whisk together soy sauce, brown sugar, pineapple juice, ketchup, rice vinegar, minced garlic, and grated ginger until smooth. Set aside.
- Place chicken thighs in a resealable plastic bag, pour the marinade, seal tightly, and refrigerate for at least 2 hours, preferably overnight.
- Preheat the grill to medium-high heat (375°F to 425°F) with clean grates.
- Remove chicken from marinade, letting excess drip off. Brush lightly with vegetable oil and grill for 6-7 minutes per side until fully cooked (165°F internal temperature).
- Cook jasmine rice according to package instructions, about 15-20 minutes, until fluffy. Keep warm.
- Once chicken is done, let it rest for 5 minutes before slicing.
- On each plate, start with a layer of jasmine rice, topped with sliced grilled chicken, diced fresh pineapple, red bell pepper, and avocado.
- Garnish with green onions and cilantro. Serve with lime wedges on the side.
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