Hawaiian Huli Huli Chicken Stack
A flavor-packed Hawaiian dish featuring juicy grilled chicken thighs marinated in a sweet and savory blend of pineapple, soy sauce, and spices, served over fluffy jasmine rice with fresh toppings.
Ingredients
For the Marinade
- 1/2 cup soy sauce Use low-sodium if desired.
- 1/4 cup brown sugar For sweetness and caramelization.
- 1/4 cup pineapple juice Fresh juice elevates flavor; canned works too.
- 2 tablespoons ketchup Adds an extra sweetness and tang.
- 1 tablespoon rice vinegar For a touch of acidity.
- 2 cloves garlic, minced Garlic enhances flavor.
- 1 teaspoon fresh ginger, grated Adds warmth and depth.
- 1 tablespoon vegetable oil Prevents sticking on the grill.
For the Chicken and Stack
- 4 pieces boneless, skinless chicken thighs Preferred for juiciness.
- 2 cups cooked jasmine rice Fluffy base for stacking.
- 1 cup fresh pineapple, diced Adds lovely texture.
- 1 piece red bell pepper, diced Provides sweet crunch.
- 1/2 cup green onions, sliced For fresh flavor.
- 1 piece avocado, sliced Adds creaminess.
- 1 bunch fresh cilantro, for garnish Herbaceous kick.
- 2 pieces lime wedges, for serving To squeeze over the dish.
Instructions
Preparation
- In a medium bowl, whisk together soy sauce, brown sugar, pineapple juice, ketchup, rice vinegar, garlic, and ginger until sugar dissolves.
- Place chicken thighs in a resealable plastic bag and pour the marinade over. Seal tightly and evenly coat the chicken; refrigerate for at least 2 hours or overnight.
- Preheat the grill or a grill pan over medium-high heat.
Cooking
- Remove chicken from marinade and discard the leftover marinade. Brush each piece with vegetable oil.
- Grill chicken for 6-7 minutes on each side until cooked through, reaching an internal temperature of 165°F (75°C).
- Prepare jasmine rice according to package instructions, making it fluffy.
- Once the chicken is cooked, let it rest before slicing into bite-sized strips.
Assembly
- On a serving dish, start with a scoop of jasmine rice, add the grilled chicken strips, and top with diced pineapple, red bell pepper, and sliced avocado.
- Sprinkle with green onions and cilantro, and serve immediately with lime wedges.
Notes
Marinate longer for deeper flavor. Avoid over-marinating the chicken to prevent mushiness. Substitute chicken with tofu or vegetables for a vegetarian version. Adjust toppings to personal preference.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 45gProtein: 30gFat: 15gSaturated Fat: 3gSodium: 900mgFiber: 4gSugar: 10g
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