Go Back
–+ servings
Zucchini Stir Fry With Tofu

Savory Hawaiian Huli Huli Chicken Stack for a Flavor Boost

No ratings yet
Enjoy the tropical flavors of Hawaiian Huli Huli Chicken Stack, a delicious and nutrient-packed dish perfect for quick dinners.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Marinating Time 2 hours
Total Time 2 hours 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Hawaiian
Calories: 430
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 kg Chicken Thighs Tender and perfect for marinating.
For the Marinade
  • 1/4 cup Tamari Gluten-free soy sauce alternative.
  • 1/2 cup Pineapple Juice Fresh juice is ideal.
  • 2 tbsp Rice Vinegar Can substitute with white wine vinegar.
  • 1/4 cup Brown Sugar Enhances sweetness.
  • 1/4 cup Ketchup Provides sweetness and thickness.
  • 2 cloves Garlic Minced, fresh is best.
  • 1 tbsp Ginger Fresh is preferable, ground works too.
For Assembly
  • 2 cups Jasmine Rice Fluffy base for the dish.
  • 1 medium Red Bell Pepper Offers crunch and sweetness.
  • 1 medium Avocado Creamy richness.
  • 1 cup Diced Pineapple Extra tropical flavor.
  • 1/4 cup Green Onions For garnish.
  • 1/4 cup Fresh Cilantro Brightens the stack.
  • 2 pcs Lime Wedges For serving.

Equipment

  • grill
  • medium bowl
  • cutting board
  • serving dish

Method
 

Step-by-Step Instructions
  1. Prepare Marinade: In a bowl, whisk together tamari, brown sugar, pineapple juice, ketchup, rice vinegar, minced garlic, and ginger until smooth.
  2. Marinate Chicken: Place chicken thighs in a resealable bag, pour the marinade over them, seal the bag, and refrigerate for at least 2 hours.
  3. Preheat Grill: Heat the grill to medium-high, around 375°F (190°C) for about 10-15 minutes.
  4. Grill Chicken: Remove chicken from marinade, discard leftover liquid, brush with vegetable oil, and grill for 6-7 minutes per side.
  5. Cook Rice: Prepare jasmine rice according to package instructions and keep warm.
  6. Rest & Slice Chicken: Remove chicken from the grill, let rest for a few minutes, and slice into bite-sized strips.
  7. Assemble Dish: Layer sliced chicken over jasmine rice, followed by diced pineapple, red bell pepper, and avocado.
  8. Garnish & Serve: Top with green onions and cilantro, with lime wedges on the side.

Nutrition

Serving: 1servingCalories: 430kcalCarbohydrates: 45gProtein: 25gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 120mgSodium: 600mgPotassium: 800mgFiber: 3gSugar: 12gVitamin A: 500IUVitamin C: 40mgCalcium: 50mgIron: 2mg

Notes

Experiment with different proteins and herbs based on availability.

Tried this recipe?

Let us know how it was!