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Hawaiian Huli Huli Chicken Stack

Hawaiian Huli Huli Chicken Stack: A Tropical Family Feast

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Experience the Hawaiian Huli Huli Chicken Stack, a succulent dish that brings tropical flavors to your dinner table.
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Prep Time 20 minutes
Cook Time 30 minutes
Marinating Time 2 hours
Total Time 2 hours 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Hawaiian
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Marinade
  • 2 pounds Chicken Thighs Substitute with bone-in chicken for a deeper taste.
  • 1/2 cup Tamari (or Soy Sauce) Use soy sauce as a gluten-free alternative.
  • 1/2 cup Pineapple Juice Freshly squeezed juice gives the best flavor.
  • 1/4 cup Brown Sugar You can swap with honey or agave syrup.
  • 1/4 cup Ketchup Replace with BBQ sauce for a different profile.
  • 2 tablespoons Rice Vinegar Substitute with apple cider vinegar if needed.
  • 4 cloves Garlic Use fresh for the most impact.
  • 1 tablespoon Ginger Fresh ginger is ideal.
  • 1 tablespoon Vegetable Oil Olive oil can work as an alternative.
For the Rice
  • 1 cup Jasmine Rice Replace with basmati or brown rice if desired.
For the Toppings
  • 1 cup Fresh Pineapple Adds a juicy burst of sweetness.
  • 1 medium Avocado Opt for ripe avocados for the best texture.
  • 1 cup Bell Pepper Swap for mango or cucumber for a refreshing twist.
  • 2 stalks Green Onions Use fresh for a bright finish.
  • 1/4 cup Cilantro Swap parsley or omit if restricted by availability.

Equipment

  • grill
  • medium bowl
  • Resealable Plastic Bag
  • rice cooker or pot

Method
 

Step-by-Step Instructions for Hawaiian Huli Huli Chicken Stack
  1. In a medium bowl, whisk together tamari, brown sugar, pineapple juice, ketchup, rice vinegar, minced garlic, and grated ginger until well combined and the sugar is dissolved. Set aside.
  2. Place chicken thighs into a resealable plastic bag and pour the marinade over them. Seal the bag tightly and refrigerate for at least 2 hours, up to overnight.
  3. Preheat grill to medium-high heat and brush grates with vegetable oil. Grill chicken for 6-7 minutes on each side until internal temperature reaches 165°F (75°C).
  4. Cook jasmine rice according to package instructions, typically mixing 1 cup of rice with 1.5 cups of water and a pinch of salt, cooking for about 15 minutes until tender.
  5. After grilling, let the chicken rest for a few minutes before slicing. Layer jasmine rice on a plate, followed by sliced chicken, pineapple, diced bell pepper, and avocado.
  6. Garnish with chopped green onions and cilantro, and serve with lime wedges on the side for extra citrus flavor.

Nutrition

Serving: 1servingCalories: 550kcalCarbohydrates: 45gProtein: 35gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 8gMonounsaturated Fat: 7gCholesterol: 100mgSodium: 800mgPotassium: 700mgFiber: 3gSugar: 10gVitamin A: 500IUVitamin C: 60mgCalcium: 40mgIron: 2mg

Notes

For the best results, marinate the chicken longer, avoid overcrowding the grill, and fluff the rice before serving to ensure ideal texture.

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