Hawaiian Huli Huli Chicken Stack

ByAileenrecipes

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Introduction

Transport your taste buds straight to the islands with the Hawaiian Huli Huli Chicken Stack, a vibrant and spectacular dish that is as fun to look at as it is to eat. This recipe takes the classic, beloved flavors of Huli Huli chicken—a sweet, savory, and slightly smoky grilled chicken glazed in a signature sauce—and presents it in an impressive, towering format. The stack layers succulent, glazed chicken with sweet grilled pineapple rings, fluffy coconut jasmine rice, and a crisp, refreshing cucumber salad. Its character is bright, tropical, and utterly celebratory, offering a perfect balance of smoky, sweet, and tangy flavors in every single bite. This dish is perfect for summer barbecues, weekend feasts, or anytime you want to bring a taste of Hawaiian sunshine to your table and impress your family and guests with a truly memorable meal.

Perfect for:

  • Summer BBQs and Grilling Parties

  • Luau-Themed Dinners

  • Weekend Family Feasts

  • Impressing Dinner Guests

  • A Fun and Interactive Meal

Why You’ll Love This Hawaiian Huli Huli Chicken Stack Recipe

Authentic, Explosive Flavor: The magic lies in the Huli Huli sauce, a perfect balance of sweet pineapple juice, savory soy sauce, nutty brown sugar, and aromatic ginger and garlic. Grilling caramelizes this glaze onto the chicken, creating an unforgettable flavor.

A Spectacular Presentation: This isn’t just a meal; it’s a centerpiece. The vertical stack of golden chicken, golden-brown pineapple, white rice, and green salad is visually stunning and guaranteed to draw “wows” from everyone at the table.

Fun and Customizable: The stack is a template for creativity. You can easily swap the cucumber salad for a crunchy slaw, use regular rice instead of coconut, or add slices of avocado for extra creaminess. It’s a highly adaptable recipe.

Great for Feeding a Crowd: You can marinate the chicken and prepare the salad and rice components ahead of time. When guests arrive, simply grill the chicken and pineapple and assemble the stacks in minutes for a stress-free, impressive entertaining solution.

Preparation and Cooking Time
Total Time: 1 hour 15 minutes (plus 2 hours marinating)
Preparation Time: 30 minutes
Cooking Time: 45 minutes
Servings: 4 servings
Calories per serving: Approximately 550-650 calories

Nutritional Information (Per Serving – Estimate):
Calories: 550-650 kcal
Protein: 40g
Carbohydrates: 65g
Fat: 15g
Fiber: 3g
Sugar: 35g

Nutritional Disclaimer
aileen recipes is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.

Ingredients

For the Huli Huli Chicken and Marinade:

  • 4 boneless, skinless chicken breasts (about 6 oz each)

  • 1 cup unsweetened pineapple juice

  • ½ cup soy sauce (or tamari)

  • ½ cup ketchup

  • ⅓ cup brown sugar, packed

  • 2 tablespoons rice vinegar

  • 3 cloves garlic, minced

  • 1 tablespoon fresh ginger, grated

  • 1 tablespoon sesame oil

For the Stack Components:

  • 1 large pineapple, peeled, cored, and cut into ½-inch rings

  • 1 cup jasmine rice, rinsed

  • 1 cup coconut milk

  • 1 cup water

  • ¼ teaspoon salt

  • 1 English cucumber, thinly sliced

  • 2 scallions, thinly sliced

  • 1 tablespoon fresh cilantro, chopped

  • 1 tablespoon rice vinegar

  • 1 teaspoon sesame seeds (for garnish)

Step-by-Step Instructions

  1. Marinate the Chicken: In a medium bowl, whisk together the pineapple juice, soy sauce, ketchup, brown sugar, rice vinegar, minced garlic, grated ginger, and sesame oil. Reserve ½ cup of this marinade in a separate small bowl to use as a basting glaze later. Place the chicken breasts in a large resealable bag or shallow dish and pour the remaining marinade over them. Seal and refrigerate for at least 2 hours, or ideally overnight.

  2. Cook the Coconut Rice: In a medium saucepan, combine the rinsed jasmine rice, coconut milk, water, and salt. Bring to a boil over high heat. Stir once, then reduce the heat to low, cover, and simmer for 15-18 minutes, or until the liquid is absorbed. Remove from heat and let it stand, covered, for 10 minutes. Fluff with a fork before serving.

  3. Prepare the Cucumber Salad: In a small bowl, toss the sliced cucumber, scallions, and cilantro with the tablespoon of rice vinegar. Set aside to allow the flavors to meld.

  4. Grill the Chicken and Pineapple: Preheat your grill to medium-high heat. Remove the chicken from the marinade, letting the excess drip off, and discard the used marinade. Grill the chicken for 6-8 minutes per side, basting frequently with the reserved ½ cup of clean marinade, until the internal temperature reaches 165°F (74°C) and the outside is caramelized and glossy. During the last 5 minutes of grilling, add the pineapple rings and grill for 2-3 minutes per side until they have nice grill marks and are heated through.

  5. Assemble the Stacks: To build each stack, place one grilled pineapple ring in the center of a plate. Top with a scoop of the coconut rice, pressing down gently. Add a layer of the cucumber salad. Finally, place one grilled Huli Huli chicken breast on top. Garnish with a sprinkle of sesame seeds and an extra drizzle of the basting glaze if desired.

How to Serve Hawaiian Huli Huli Chicken Stack

  • As a stunning, complete main course exactly as assembled.

  • With extra Huli Huli sauce on the side for dipping.

  • Alongside a fresh, tropical fruit salad or a classic macaroni salad for a true Hawaiian plate lunch experience.

  • With a cold, crisp lager or a tropical mocktail to complement the sweet and smoky flavors.

Additional Tips for Hawaiian Huli Huli Chicken Stack

  • For the most tender chicken, do not over-marinate. 2-8 hours is ideal; longer than 12 hours can sometimes make the texture mushy due to the acidity in the pineapple juice.

  • If you don’t have a grill, you can cook the chicken and pineapple on a grill pan or under the broiler in your oven. Watch carefully to prevent burning.

  • To get a perfect sear on the chicken, ensure your grill grates are clean, well-oiled, and properly preheated before adding the chicken.

  • Use a ring mold or a small, clean can with both ends removed to create neat, professional-looking stacks.

Recipe Variations of Hawaiian Huli Huli Chicken Stack

Spicy Huli Huli Stack: Add 1-2 teaspoons of sriracha or a diced red chili pepper to the marinade for a spicy kick.

Chicken Thigh Stack: Substitute chicken breasts for boneless, skinless chicken thighs. They are more forgiving on the grill and remain incredibly juicy.

Deconstructed Bowl Version: For a more casual serving style, skip the stacking and serve all the components in a bowl, allowing everyone to build their own perfect bite.

Freezing and Storage for Hawaiian Huli Huli Chicken Stack

Storage: Store the individual components separately in airtight containers in the refrigerator for up to 3 days. The grilled chicken and pineapple can be reheated gently in a skillet or microwave.

Freezing: It is not recommended to freeze the assembled components, as the texture of the rice and cucumber salad will deteriorate. The cooked, grilled chicken can be frozen for up to 2 months in an airtight container.

FAQ Section about Hawaiian Huli Huli Chicken Stack

What does “Huli Huli” mean?
“Huli” is the Hawaiian word for “turn.” The name comes from the traditional method of constantly turning the chicken on the grill as it cooks and is basted with the sauce.

Can I use canned pineapple?
Yes, you can use canned pineapple rings packed in juice (not heavy syrup). Be sure to pat them dry before grilling to ensure you get good grill marks.

I don’t have coconut milk for the rice. What can I do?
You can make plain jasmine rice using water or chicken broth according to package directions. The coconut flavor is a delightful addition, but the stack will still be delicious without it.

Conclusion of Hawaiian Huli Huli Chicken Stack Recipe

The Hawaiian Huli Huli Chicken Stack is more than just a dinner; it’s a culinary event. It captures the essence of Hawaiian hospitality and flavor in one breathtaking, delicious package. From the sticky, sweet-and-savory grilled chicken to the refreshing layers of pineapple and cucumber, every element plays a part in creating a harmonious and exciting dining experience. While it looks like it came from a professional kitchen, the steps are simple and achievable for any home cook. This recipe is a guaranteed way to brighten your meal rotation and create lasting memories around the table. Fire up the grill and get ready to bring a taste of the tropics home.