Huli Huli Chicken Stack
Experience the vibrant flavors of Hawaii with this easy-to-make Huli Huli Chicken Stack, featuring marinated grilled chicken, sweet pineapple, and rice.
Ingrédients
For the Marinade
- 1.5 lbs boneless, skinless chicken breasts or thighs Choose your preferred cut of chicken.
- ½ cup low-sodium teriyaki sauce
- ⅓ cup pure pineapple juice
- ¼ cup low-sodium or naturally brewed soy sauce Substitute with tamari for gluten-free.
- 3 tbsp dark brown sugar
- 2 large garlic cloves, minced
- 1 tbsp freshly grated ginger
- 1 tsp toasted sesame oil
For Assembly
- 4 pieces fresh pineapple rings Grill these for added flavor.
- 4 cups cooked white rice Use your favorite type of rice.
- 2 tbsp sliced green onions For garnish.
- 1 tsp sesame seeds For garnish.
Instructions
Preparation
- Gather all ingredients to streamline the cooking process.
- In a large bowl, whisk together teriyaki sauce, pineapple juice, soy sauce, dark brown sugar, minced garlic, grated ginger, and toasted sesame oil.
- Place chicken in a zip-top bag or shallow dish, pour marinade over, seal and refrigerate for at least 2 hours.
Grilling
- Preheat grill to medium-high heat.
- Remove chicken from marinade, grill for 6-7 minutes on each side until cooked through.
- Grill pineapple rings for 2-3 minutes on each side.
Finishing Touches
- Boil reserved marinade in a saucepan for 5-6 minutes until thickened into a glaze.
- To serve, spoon cooked rice onto plates, top with grilled chicken and pineapple ring, and drizzle with glaze.
- Garnish with sliced green onions and sesame seeds.
Notes
For a spicier kick, consider adding crushed red pepper to the marinade. This dish is customizable for various dietary needs.