Hawaiian Huli Huli Chicken Stack Recipe
A flavorful Hawaiian Huli Huli Chicken Stack featuring juicy marinated grilled chicken breasts layered with caramelized pineapple rings, drizzled with a sweet and savory glaze, and garnished with sesame seeds and green onions for a tropical twist.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours 30 minutes (including minimum marination time)
- Yield: 4 servings 1x
- Category: Main Course
- Method: Grilling
- Cuisine: Hawaiian
Ingredients
Scale
Chicken and Marinade
- 1.5 pounds boneless, skinless chicken breasts or thighs (preferably air-chilled or organic)
- ½ cup teriyaki sauce (low sodium recommended)
- ⅓ cup 100% pure pineapple juice (no added sugar)
- ¼ cup soy sauce (low sodium or naturally brewed)
- 3 tablespoons brown sugar (dark brown sugar preferred)
- 2 cloves fresh garlic, minced
- 1 tablespoon freshly grated ginger
- 1 teaspoon toasted sesame oil
For Grilling and Garnish
- Fresh pineapple rings (enough for stacking, about 4-6 rings)
- Green onions, sliced (for garnish)
- Sesame seeds (for garnish)
Instructions
- Make the Huli Huli Marinade: In a bowl, whisk together teriyaki sauce, pineapple juice, soy sauce, brown sugar, minced garlic, grated ginger, and toasted sesame oil. Stir until the sugar dissolves and the flavors meld. Taste and adjust if desired.
- Marinate the Chicken: Place the chicken pieces in a zip-top bag or shallow dish. Pour the marinade over the chicken, seal, and refrigerate for at least 2 hours, preferably overnight. Flip the chicken once or twice during marination to ensure even flavor absorption.
- Grill the Chicken: Preheat your grill or grill pan to medium-high heat. Remove the chicken from the marinade (reserve the marinade) and grill for 6 to 7 minutes per side until the chicken is cooked through and has attractive grill marks.
- Caramelize the Pineapple: While the chicken grills, place fresh pineapple rings on the grill. Cook for 2 to 3 minutes per side until golden and slightly charred.
- Reduce the Marinade: Pour the reserved marinade into a small saucepan. Bring to a simmer and cook for 5 to 6 minutes, stirring occasionally, until it thickens into a glossy glaze. Ensure to boil for at least 5 minutes to eliminate any raw chicken juice risk.
- Stack and Garnish: Assemble the dish by layering the grilled chicken at the base, topping it with a caramelized pineapple ring, drizzling with the warm glaze, and sprinkling with sesame seeds and sliced green onions.
Notes
- Marinating the chicken overnight maximizes flavor and tenderness.
- Using low sodium soy sauce and teriyaki sauce helps in controlling the salt content.
- Ensure the marinade is fully boiled to avoid any risk from raw chicken juices.
- Optional: Serve with steamed rice or a fresh green salad for a complete meal.
- For a spicier kick, add a pinch of crushed red pepper flakes to the marinade.
Keywords: Huli Huli Chicken, Hawaiian Chicken, Grilled Chicken, Pineapple Chicken, Teriyaki Chicken, Tropical Chicken Recipe
