Hawaiian Huli Huli Chicken Stack

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Hawaiian Huli Huli Chicken Stack

A vibrant, layered masterpiece featuring soy-ginger glazed chicken, charred pineapple, and a crisp lime-cilantro slaw.

  • Prep time: 20 mins (plus marinating)

  • Cook time: 15 mins

  • Servings: 4

  • Difficulty: Easy-Medium

Ingredients

Component Ingredients
The Chicken 1.5 lbs chicken thighs (boneless/skinless), 1 cup Huli Huli sauce (recipe below)
The Glaze/Marinade ½ cup soy sauce, ½ cup brown sugar, ¼ cup ketchup, ¼ cup pineapple juice, 1 tbsp minced ginger, 2 cloves garlic (minced)
The Stack 4 thick slices of fresh pineapple, 1 large avocado (sliced), 2 cups cooked jasmine rice
The Slaw 2 cups shredded cabbage, 1 tbsp lime juice, 1 tsp honey, cilantro to taste

Instructions

  1. Marinate: Whisk the glaze ingredients together. Reserve ¼ cup for basting. Marinate the chicken in the rest for at least 1 hour (ideally 4).

  2. Grill: Pre-heat your grill or cast-iron pan to medium-high. Grill the chicken for 5-6 minutes per side, basting frequently with the reserved sauce until the internal temperature reaches 74°C ($165°F$).

  3. Char the Fruit: In the last 4 minutes of cooking, place pineapple slices on the grill until they have distinct char marks.

  4. The Assembly: Place a scoop of jasmine rice at the base. Top with a pineapple slice, followed by the Huli Huli chicken. Top the chicken with a handful of slaw and avocado slices.

  5. Garnish: Drizzle any remaining glaze and sprinkle with toasted sesame seeds or green onions.

Tips for Success

  • Don’t Rush the Sugar: Because the sauce is high in sugar (pineapple juice and brown sugar), it can burn quickly. Keep the chicken moving or use medium heat to ensure it caramelizes rather than scorches.

  • Thighs over Breasts: Chicken thighs stay juicy under high heat, which is essential for the “stack” texture.

  • The “Huli” Technique: If using a pan, flip the chicken every 2 minutes to build up layers of sticky glaze.

Nutritional Info (Per Serving)

  • Calories: 485 kcal

  • Protein: 34g

  • Carbohydrates: 52g

  • Fats: 14g

  • Fiber: 5g

Health Benefit: This dish is packed with Bromelain, an enzyme found in pineapple that aids digestion and helps reduce inflammation—perfect for a post-workout meal or a heavy summer day.

Common Questions (Q&A)

Q: Can I make this in an air fryer?

A: Absolutely. Air fry the chicken at 190°C ($375°F$) for 12-15 minutes, brushing with sauce halfway through. Grill the pineapple separately in a pan for that charred look.

Q: Is there a substitute for soy sauce?

A: Coconut aminos work perfectly for a gluten-free or lower-sodium alternative, though you may want to add a pinch of salt.

Q: How do I keep the “stack” from falling over?

A: Use a ring mold if you want to be fancy, but the “pro” tip is to slightly flatten the top of your rice scoop with the back of a spoon to create a stable foundation.

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