Go Back
–+ servings
Hawaiian Huli Huli Chicken Stack

Hawaiian Huli Huli Chicken Stack: A Tropical Family Feast

No ratings yet
Experience the Hawaiian Huli Huli Chicken Stack for a tropical twist on dinner, featuring marinated chicken, jasmine rice, and colorful toppings.
Print Recipe Pin Recipe
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: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Marinade
  • 2 pounds Chicken Thighs Substitute with bone-in chicken for deeper taste
  • 1/2 cup Tamari or Soy Sauce Use soy sauce as gluten-free alternative
  • 1/2 cup Pineapple Juice Freshly squeezed juice gives the best flavor
  • 1/4 cup Brown Sugar Can swap with honey or agave syrup
  • 1/4 cup Ketchup Can be replaced with BBQ sauce
  • 2 tablespoons Rice Vinegar Substitute with apple cider vinegar if needed
  • 4 cloves Garlic Use fresh for best flavor
  • 1 tablespoon Ginger Use fresh, ground can be used in a pinch
  • 2 tablespoons 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 sweetness and complements the chicken
  • 1 medium Avocado Opt for ripe for the best texture
  • 1 large Bell Pepper Swap for mango or cucumber if desired
  • 2 tablespoons Green Onions Use fresh for garnish
  • 1/4 cup Cilantro Optional, can substitute with parsley

Equipment

  • grill
  • medium bowl
  • Resealable Plastic Bag
  • Pot for cooking rice
  • meat thermometer

Method
 

Preparation
  1. In a medium bowl, whisk together tamari, brown sugar, pineapple juice, ketchup, rice vinegar, minced garlic, and grated ginger until well combined.
  2. Place chicken thighs in a resealable plastic bag, pour marinade over, seal and refrigerate for at least 2 hours or overnight.
  3. Preheat grill to medium-high heat and brush grates with vegetable oil.
  4. Grill chicken for 6–7 minutes on each side until internal temperature reaches 165°F and charred.
  5. Cook jasmine rice according to package instructions while chicken grills.
  6. Slice grilled chicken, layer rice, then top with chicken, pineapple, bell pepper, and avocado.
  7. Garnish with chopped green onions and cilantro, serve with lime wedges.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 40gProtein: 28gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 85mgSodium: 800mgPotassium: 400mgFiber: 2gSugar: 12gVitamin A: 5IUVitamin C: 50mgCalcium: 2mgIron: 8mg

Notes

For the best flavor, marinate overnight. Keep toppings fresh until serving and fluff rice before layering.

Tried this recipe?

Let us know how it was!