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Hawaiian Huli Huli Chicken Stack

Hawaiian Huli Huli Chicken Stack: A Tropical Flavor Escape

A delightful Hawaiian Huli Huli Chicken Stack recipe combining sweet and smoky flavors with fresh ingredients, perfect for busy weeknights.
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Prep Time 20 minutes
Cook Time 20 minutes
Marinating Time 2 hours
Total Time 2 hours 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Hawaiian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken Marinade
  • 1 lbs Boneless, Skinless Chicken Thighs Can substitute with chicken breasts.
  • 1/2 cup Soy Sauce Low-sodium option is available.
  • 1/4 cup Brown Sugar Coconut sugar can be used as an alternative.
  • 1/2 cup Pineapple Juice Fresh juice is preferred for best flavor.
  • 1/4 cup Ketchup Opt for sugar-free if desired.
  • 2 tbsp Rice Vinegar White wine vinegar can be substituted.
  • 3 cloves Garlic (minced) Fresh garlic is recommended for best taste.
  • 1 tbsp Fresh Ginger (grated) Ground ginger can be used as a quick alternative.
  • 1 tbsp Vegetable Oil Can substitute with olive or avocado oil.
For the Serving Stack
  • 2 cups Jasmine Rice Basmati rice can be used as an alternative.
  • 1 cup Fresh Pineapple (diced) Canned pineapple can be used as a substitute.
  • 1 medium Red Bell Pepper (diced) Any sweet pepper variety can be used.
  • 4 stalks Green Onions (sliced) Shallots can be used as a similar taste substitute.
  • 1 medium Avocado (sliced) Can be substituted with sliced mango.
  • 1/4 cup Fresh Cilantro Can be omitted or replaced with parsley.
  • 2 pcs Lime Wedges

Equipment

  • Grill
  • Medium Bowl
  • resealable plastic bag
  • Grill Pan

Method
 

Marinade and Grill Chicken
  1. In a medium bowl, whisk together soy sauce, brown sugar, pineapple juice, ketchup, rice vinegar, minced garlic, and grated ginger until smooth. Set aside.
  2. Place chicken thighs in a resealable plastic bag, pour the marinade, seal tightly, and refrigerate for at least 2 hours, preferably overnight.
  3. Preheat the grill to medium-high heat (375°F to 425°F) with clean grates.
  4. 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).
Prepare Rice and Assemble Stack
  1. Cook jasmine rice according to package instructions, about 15-20 minutes, until fluffy. Keep warm.
  2. Once chicken is done, let it rest for 5 minutes before slicing.
  3. On each plate, start with a layer of jasmine rice, topped with sliced grilled chicken, diced fresh pineapple, red bell pepper, and avocado.
  4. Garnish with green onions and cilantro. Serve with lime wedges on the side.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 60gProtein: 30gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 900mgPotassium: 800mgFiber: 4gSugar: 12gVitamin A: 10IUVitamin C: 70mgCalcium: 5mgIron: 15mg

Notes

For enhanced flavor, marinate chicken longer. Use fresh ingredients for best results.

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