Bright, tropical flavors meet hearty comfort in this Hawaiian Huli Huli Chicken Stack. Juicy pineapple-marinated chicken is grilled until caramelized, then layered over fluffy jasmine rice and finished with fresh fruit, creamy avocado, and a splash of lime. This vibrant dish delivers sweet, savory, and smoky notes in every bite—perfect for weeknight dinners, summer gatherings, or whenever you want island-inspired flavor at home.
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Ingredients
- 4 boneless, skinless chicken thighs
- ½ cup soy sauce
- ¼ cup brown sugar
- ¼ cup pineapple juice
- 2 tablespoons ketchup
- 1 tablespoon rice vinegar
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon vegetable oil
- 2 cups cooked jasmine rice
- 1 cup fresh pineapple, diced
- 1 red bell pepper, diced
- ½ cup green onions, sliced
- 1 avocado, sliced
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions for Hawaiian Huli Huli Chicken Stack
- In a bowl, whisk together soy sauce, brown sugar, pineapple juice, ketchup, rice vinegar, garlic, and ginger until smooth and fully combined.
- Place chicken thighs in a resealable bag and pour the marinade over them. Seal and massage gently to coat.
- Refrigerate for at least 2 hours, or overnight for deeper flavor.
- Preheat a grill or grill pan to medium-high heat.
- Lightly oil the chicken and grill for 6–7 minutes per side until nicely charred and cooked through (165°F / 75°C internal temperature).
- Remove chicken from the grill and let rest for 5 minutes, then slice into strips.
- Spoon warm jasmine rice into serving bowls.
- Layer grilled chicken over the rice.
- Top with diced pineapple, bell pepper, and avocado slices.
- Finish with green onions, cilantro, and a squeeze of fresh lime. Serve immediately.
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Pro Tips
- Let the chicken rest before slicing to keep it juicy
- Keep rice hot so it absorbs the chicken juices
- Cut toppings evenly for a clean, stacked presentation
- Grill over medium-high heat for caramelized edges without burning
Why This Recipe Works
- Pineapple juice tenderizes and sweetens the chicken
- Soy sauce and brown sugar create a rich, balanced glaze
- Fresh toppings add crunch, creaminess, and brightness
- The layered format delivers flavor in every forkful
Substitutions & Variations
- Use chicken breasts instead of thighs (reduce grill time slightly)
- Swap jasmine rice for coconut rice or brown rice
- Add toasted coconut flakes for extra texture
- Try mango instead of pineapple for a sweeter twist
Make-Ahead, Storage & Reheating Guide
- Make-Ahead: Marinate and grill chicken up to 24 hours in advance
- Refrigeration: Store chicken, rice, and toppings separately for up to 4 days
- Freezing: Freeze grilled chicken only for up to 2 months
- Reheating: Warm chicken wrapped in foil at 300°F; microwave rice with a splash of water
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Serving Ideas for Hawaiian Huli Huli Chicken Stack
- Serve with crisp coleslaw for contrast
- Add grilled corn or macaroni salad on the side
- Garnish with extra lime and cilantro
- Present on banana leaves for a festive look
Nutrition (Per Serving Estimate)
- Calories: ~440
- Protein: 32g
- Carbohydrates: 42g
- Fat: 16g
- Fiber: 5g
Frequently Asked Questions
How long should I marinate the chicken?
At least 2 hours, but overnight delivers the best flavor.
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Can I bake this instead of grilling?
Yes. Bake at 400°F (200°C) for 20–25 minutes, flipping halfway.
Will chicken breasts work?
Absolutely—just reduce cooking time to avoid dryness.
Can I make this for a party?
Yes. Prep all components ahead and assemble just before serving.
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Is this recipe spicy?
No, but you can add chili flakes or sriracha for heat.
This Hawaiian Huli Huli Chicken Stack brings bold island flavor to your table with minimal effort and maximum impact. Sweet, smoky chicken paired with fresh toppings and fragrant rice makes this a reliable crowd-pleaser you’ll want to cook again and again.
Hawaiian Huli Huli Chicken Stack
This Hawaiian Huli Huli Chicken Stack features pineapple-marinated grilled chicken layered over fluffy jasmine rice and topped with fresh pineapple, avocado, and lime. Sweet, savory, and smoky flavors come together in a vibrant island-inspired dinner perfect for weeknights or gatherings.
Equipment
- Mixing bowl
- Whisk
- resealable bag
- grill or grill pan
- tongs
- knife and cutting board
Ingredients
- 4 boneless, skinless chicken thighs
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 1/4 cup pineapple juice
- 2 tablespoons ketchup
- 1 tablespoon rice vinegar
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon vegetable oil
- 2 cups cooked jasmine rice
- 1 cup fresh pineapple, diced
- 1 red bell pepper, diced
- 1/2 cup green onions, sliced
- 1 avocado, sliced
- fresh cilantro, for garnish
- lime wedges, for serving
Instructions
- In a bowl, whisk together soy sauce, brown sugar, pineapple juice, ketchup, rice vinegar, garlic, and ginger until smooth and fully combined.
- Place chicken thighs in a resealable bag and pour the marinade over them. Seal and massage gently to coat.
- Refrigerate for at least 2 hours, or overnight for deeper flavor.
- Preheat a grill or grill pan to medium-high heat.
- Lightly oil the chicken and grill for 6–7 minutes per side until nicely charred and cooked through (165°F / 75°C internal temperature).
- Remove chicken from the grill and let rest for 5 minutes, then slice into strips.
- Spoon warm jasmine rice into serving bowls.
- Layer grilled chicken over the rice.
- Top with diced pineapple, bell pepper, and avocado slices.
- Finish with green onions, cilantro, and a squeeze of fresh lime. Serve immediately.
Notes
Let the chicken rest before slicing to retain juices. Keep rice warm so it absorbs flavorful drippings. Add avocado just before serving to maintain freshness. Toasted coconut flakes can be added for extra texture and visual appeal.
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