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.