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Hawaiian Huli Huli Chicken Stack

Juicy grilled chicken marinated in a sweet teriyaki pineapple glaze, stacked over fluffy white rice with caramelized pineapple and a sticky homemade glaze.
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Prep Time 15 minutes
Cook Time 25 minutes
Marinating Time 2 hours
Total Time 40 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: Asian-Inspired, Hawaiian
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless skinless chicken breasts or thighs organic or air-chilled preferred
  • 0.5 cup low-sodium teriyaki sauce
  • 0.33 cup pure pineapple juice no sugar added
  • 0.25 cup low-sodium soy sauce
  • 3 tbsp dark brown sugar
  • 2 large garlic cloves minced
  • 1 tbsp fresh ginger grated
  • 1 tsp toasted sesame oil
  • 4 fresh pineapple rings
  • 2 cup cooked white rice for serving
  • 2 tbsp green onions sliced, for garnish
  • 1 tsp sesame seeds for garnish

Equipment

  • Grill or grill pan
  • Zip-top bag or shallow dish
  • Small saucepan
  • Mixing bowl
  • Instant-read thermometer

Method
 

  1. In a medium bowl, whisk together teriyaki sauce, pineapple juice, soy sauce, dark brown sugar, garlic, ginger, and sesame oil until the sugar fully dissolves.
  2. Place chicken in a large zip-top bag or shallow dish. Pour marinade over it, seal, and refrigerate for at least 2 hours or overnight for maximum flavor. Flip the bag once halfway through.
  3. Remove chicken from marinade and reserve the leftover marinade. Preheat grill or grill pan to medium-high heat. Grill chicken for 6 to 7 minutes per side until fully cooked through with an internal temperature of 165 degrees F.
  4. Place pineapple rings on the hot grill. Cook 2 to 3 minutes per side until golden and caramelized with visible grill marks.
  5. Pour reserved marinade into a small saucepan. Bring to a full boil and cook for 5 to 6 minutes, stirring occasionally, until thickened into a glossy glaze.
  6. Spoon cooked white rice onto each plate. Layer grilled chicken on top, place a grilled pineapple ring over the chicken, and drizzle generously with warm glaze. Garnish with green onions and sesame seeds.

Notes

No grill? Bake chicken at 400 degrees F for 20 to 25 minutes and broil for the last 2 minutes. Add sriracha to the marinade for a spicy kick. Store leftovers in the fridge for up to 3 days and reheat in a skillet for best texture.