Hawaiian Huli Huli Chicken Stack is one of those recipes that stops everyone at the table before they even take a bite. The sticky teriyaki glaze, caramelized pineapple, and juicy grilled chicken stacked over fluffy white rice look like something from a restaurant menu. I made this on a Friday night and my kids declared it the best chicken dinner I had ever made.
The first time I put this together, the smell coming off the grill was enough to bring the whole neighborhood to my backyard. That combination of sweet pineapple, ginger, and soy sauce caramelizing over heat is something you just have to experience. This Hawaiian Huli Huli Chicken Stack is the kind of tropical-inspired dinner that feels special without requiring any special skills. Bold flavor, simple steps, and a plate that looks gorgeous every single time.
Table of Contents
Ingredients for Hawaiian Huli Huli Chicken Stack
I always keep low-sodium soy sauce and toasted sesame oil in my pantry because they are the foundation of so many Asian-inspired marinades. For this recipe, I recommend using boneless skinless chicken thighs for the juiciest results, though breasts work beautifully too.
- 1½ lbs boneless, skinless chicken breasts or thighs – I recommend thighs for maximum juiciness
- ½ cup low-sodium teriyaki sauce
- ⅓ cup pure pineapple juice (no sugar added)
- ¼ cup low-sodium soy sauce
- 3 tbsp dark brown sugar – My preference is dark brown sugar for its deeper molasses flavor
- 2 large garlic cloves (minced)
- 1 tbsp fresh ginger (grated) – In my experience, fresh ginger makes a noticeable difference over ground
- 1 tsp toasted sesame oil
- 4 fresh pineapple rings
- Cooked white rice (for serving)
- 2 tbsp sliced green onions (for garnish)
- 1 tsp sesame seeds (for garnish)
Step-by-Step Instructions
I recommend reading through all the steps before you start so the chicken, pineapple, and glaze all come together at the same time without any scrambling.
Step 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 and the marinade smells fragrant.
Step 2: Place chicken in a large zip-top bag or shallow dish. Pour the marinade over it, seal, and refrigerate for at least 2 hours. Overnight delivers the deepest flavor. Pro tip: flip the bag once halfway through marinating.
Step 3: Remove chicken from the marinade and set the leftover marinade aside. Preheat your grill or grill pan to medium-high heat. Grill chicken for 6 to 7 minutes per side until fully cooked through with deep char marks and an internal temperature of 165 degrees F.
Step 4: While the chicken rests, place pineapple rings on the hot grill. Cook 2 to 3 minutes per side until golden and caramelized with visible grill marks.
Step 5: Pour the reserved marinade into a small saucepan. Bring to a full boil and cook for 5 to 6 minutes, stirring occasionally, until it thickens into a glossy glaze. Boiling is important for food safety since the marinade touched raw chicken.
Step 6: Spoon cooked white rice onto each plate. Layer grilled chicken on top, then place a grilled pineapple ring over the chicken. Drizzle generously with the warm glaze and finish with green onions and sesame seeds.
What to Serve with Hawaiian Huli Huli Chicken Stack
The sweet and savory glaze on this dish pairs best with sides that are fresh, bright, or lightly seasoned to balance the bold tropical flavors.
Coconut Rice: Swapping plain white rice for coconut rice takes the tropical theme even further. The subtle sweetness ties every layer of the stack together beautifully.
Asian Chicken Salad: A crisp, sesame-dressed Asian chicken salad adds cooling crunch and keeps the meal feeling light and fresh alongside the rich glaze.
Sweet Chili Chicken Bowl: If you love bold sweet and savory combos, this sweet chili chicken bowl with coconut lime drizzle makes a fantastic side inspiration or next-night dinner pairing.
Honey BBQ Chicken Rice: For a hearty crowd-feeding spread, serve this stack alongside a warm bowl of honey BBQ chicken rice to round out the meal with familiar comfort.
Skinny Sesame Chicken and Broccoli: A lighter vegetable-forward side like skinny sesame chicken and broccoli stir-fry adds nutritional balance and a satisfying crunch to your plate.
Hawaiian Chicken Sheet Pan: For an easy sheet pan companion dish that carries the same island spirit, this Hawaiian chicken sheet pan recipe is a natural fit for feeding a larger group.
Keep It Fresh and Flavorful
Store leftover chicken and pineapple in separate airtight containers in the refrigerator for up to 3 days. Keep the glaze in a small sealed jar and refrigerate alongside them. Everything reheats well and the flavors actually deepen overnight.
To reheat, I recommend warming the chicken in a skillet over medium heat for 2 to 3 minutes per side rather than microwaving. This brings back the caramelized edges and keeps the texture from turning rubbery. Warm the glaze separately in a small saucepan over low heat.
Pro tip: leftover Hawaiian Huli Huli Chicken Stack is incredible sliced thin and layered into a toasted brioche bun with a drizzle of extra glaze. It also works beautifully chopped over a crispy chicken wonton taco spread for a fun next-day meal.
Frequently Asked Questions
Can I make the marinade ahead of time?
Yes. Mix the marinade up to 3 days in advance and store it in a sealed jar in the fridge. Give it a quick stir before using since the ingredients can settle.
Can I bake the chicken instead of grilling?
Absolutely. Bake at 400 degrees F for 20 to 25 minutes until the internal temperature reaches 165 degrees F. Broil for the last 2 minutes to get a caramelized finish similar to grilling.
Can I use canned pineapple instead of fresh?
Yes, though fresh pineapple gives a better char and deeper sweetness on the grill. If using canned, drain the rings very well and pat them dry before grilling to avoid steaming instead of caramelizing.
Conclusion
Hawaiian Huli Huli Chicken Stack is one of those weeknight dinners that feels like a real occasion without any extra stress. The marinade does most of the work, the grill handles the rest, and the result is a stunning, flavor-packed plate your whole family will ask for again. Give it a try this week and bring a little island sunshine to your dinner table.
Hawaiian Huli Huli Chicken Stack
Ingredients
Equipment
Method
- 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.
- 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.
- 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.
- Place pineapple rings on the hot grill. Cook 2 to 3 minutes per side until golden and caramelized with visible grill marks.
- 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.
- 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.
