Welcome to the vibrant world of Hawaiian cuisine! This incredible Hawaiian Huli Huli Chicken Stack brings the islands straight to your kitchen. With its irresistible blend of sweet, savory, and smoky flavors, layered beautifully for an impressive presentation, it truly embodies the “Aloha spirit.” This recipe offers an authentic taste experience that is surprisingly easy to make, perfect for any home cook. Get ready to enjoy a delicious journey!
Table of Contents
Why You’ll Love This Hawaiian Huli Huli Chicken Stack
- Iconic Island Flavors: Experience the authentic taste of the islands with every bite of this Hawaiian huli huli chicken stack. It’s a culinary escape.
- Simple Yet Impressive: This recipe is straightforward to follow, yet its layered presentation makes it look incredibly sophisticated and gourmet.
- Versatile for Any Occasion: Whether it’s a casual family dinner or a special gathering, this dish is a crowd-pleaser that fits right in.
- Guaranteed Juicy & Tender: Our method ensures your chicken is always succulent and packed with flavor, never dry.
- Easily Customizable: Adjust ingredients to fit your dietary needs or flavor preferences, from gluten-free options to adding a bit of spice.
- Celebrate Hawaiian Traditions: Enjoy a dish steeped in Hawaiian culinary history, bringing a piece of the islands to your table. Delve deeper into the origins of this classic dish and learn about the history of Huli Huli chicken and its creator, Ernest Morgado.
Ingredients
To create this delightful Hawaiian huli huli chicken stack, you’ll need a selection of fresh and pantry staples that combine to build its signature flavor profile. Boneless, skinless chicken thighs are the star, absorbing all the delicious marinade. We pair them with fluffy rice and sweet, fresh pineapple, creating a harmonious balance.
- 4 boneless, skinless chicken thighs
- 1/2 cup soy sauce
- 1/2 cup fresh pineapple juice
- 1/4 cup brown sugar
- 1/4 cup ketchup
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 tsp sesame oil (optional)
- Pinch of chili flakes (optional)
- 2 cups cooked sticky rice (or jasmine rice)
- 4 slices fresh pineapple (grilled or caramelized)
- Reserved marinade (for basting)
- Chopped green onions (for garnish)
- Toasted sesame seeds (for garnish)
- Fresh cilantro (for garnish, optional)
Notes & Substitutions
Boneless, skinless chicken thighs are highly recommended for their inherent juiciness and ability to soak up the marinade, ensuring a tender Hawaiian huli huli chicken stack. If you need a gluten-free option, tamari works perfectly as a substitute for soy sauce without compromising flavor. For the best, most vibrant taste, always opt for fresh pineapple juice over concentrate if possible. While sticky rice is traditional, jasmine rice also makes an excellent base for this dish. Feel free to add a touch of sesame oil for extra nutty depth or a pinch of chili flakes if you enjoy a subtle kick.
Equipment
You don’t need a lot of fancy tools to create a fantastic Hawaiian huli huli chicken stack. A few basic kitchen essentials will get the job done beautifully.
- Large mixing bowl
- Resealable bag (or shallow dish)
- Grill or grill pan
- Meat thermometer
- Saucepan with lid (for rice)
- Sharp knife (for slicing chicken)
Instructions
Creating your very own Hawaiian huli huli chicken stack is a joyful and simple process. Follow these steps to achieve perfectly flavored chicken and a beautifully presented dish that will impress everyone at your table. Each stage is designed to build flavor and ensure a delightful culinary experience.
Step 1: Marinate the Chicken
In your large mixing bowl, whisk together the soy sauce, fresh pineapple juice, brown sugar, ketchup, minced garlic, grated ginger, and optional sesame oil and chili flakes until everything is well combined and the sugar has dissolved. This forms the signature Huli Huli marinade for your Hawaiian huli huli chicken stack. Place the boneless, skinless chicken thighs into a resealable bag or a shallow dish. Pour the freshly prepared marinade over the chicken, ensuring each piece is thoroughly coated. Seal the bag or cover the dish, then refrigerate for at least one hour to allow the flavors to meld. For an even deeper and more robust flavor profile, you can marinate the chicken overnight.
Step 2: Cook the Rice
Prepare your sticky rice or jasmine rice according to the specific package instructions. Most varieties require rinsing the rice thoroughly before cooking in a saucepan with a measured amount of water. Bring it to a boil, then reduce the heat to low, cover, and simmer until all the water is absorbed and the rice is tender. Once cooked, fluff the rice gently with a fork to separate the grains and keep it warm until you are ready to assemble your Hawaiian huli huli chicken stack. A perfectly cooked, fluffy rice base is essential for a satisfying stack.
Step 3: Grill the Chicken & Pineapple
Preheat your grill or grill pan to a medium heat setting, preparing it for perfectly cooked chicken. Carefully remove the chicken thighs from the marinade, patting them dry slightly with a paper towel. This helps create a beautiful sear and prevents excessive flare-ups. Place the chicken on the preheated grill and cook for 5-6 minutes per side, basting frequently with the reserved marinade as it cooks. Continue grilling until the internal temperature of the chicken reaches 165°F (74°C) when checked with a meat thermometer.
For comprehensive food safety information, the USDA provides detailed guidelines on safe minimum internal temperatures for poultry. Simultaneously, place the fresh pineapple slices on the grill. Cook them for 2-3 minutes per side until they develop beautiful char marks and become lightly caramelized, enhancing their natural sweetness for your Hawaiian huli huli chicken stack.
Step 4: Assemble the Stack
Once your chicken and pineapple are perfectly cooked, it’s time to assemble your impressive Hawaiian huli huli chicken stack. On each individual serving plate, place a generous mound of the warm, fluffy rice. This forms the foundational layer of your delicious creation. Carefully slice the grilled chicken thighs into convenient, bite-sized pieces or strips, then artfully layer them over the bed of rice. Next, place a vibrant grilled pineapple slice on top of the chicken.
To finish, drizzle any remaining glaze from the cooked chicken or a bit of fresh marinade (ensure it hasn’t touched raw chicken if using as a finishing sauce) generously over the entire stack. Garnish with a sprinkle of fresh chopped green onions and toasted sesame seeds, and a few sprigs of fresh cilantro if you like, for a pop of color and extra flavor.
Pro Tips & Troubleshooting
For maximum flavor in your Hawaiian huli huli chicken stack, extend the marinating time to at least 4 hours, or even better, overnight. When grilling, carefully monitor the heat to prevent the sugars in the marinade from burning too quickly, which can make the chicken bitter.
Always use a reliable meat thermometer to ensure your chicken reaches a safe and perfectly juicy internal temperature of 165°F (74°C). After grilling, let the chicken rest for 5-10 minutes before slicing; this locks in the juices. Ensure your pineapple slices are evenly caramelized for the best flavor and appearance. Crucially, never reuse marinade that has been in contact with raw chicken unless it has been boiled vigorously for several minutes to kill any bacteria.
Serving, Storage & Variations
Your delicious Hawaiian huli huli chicken stack pairs wonderfully with traditional sides like creamy macaroni salad or additional sticky rice. For an authentic island experience, consider serving it alongside fresh lomi salmon. Hawaiian sweet rolls are perfect for soaking up any extra sauce, and grilled vegetables like bell peppers or zucchini add a healthy touch.
To store leftovers, place the cooled chicken, rice, and pineapple in separate airtight containers and refrigerate them for up to 3-4 days. When reheating, gently warm the components separately to maintain their moisture and flavor. For variations, you can make this dish gluten-free by using tamari in the marinade. Amp up the heat with extra chili flakes or a dash of sriracha. You can also experiment with other proteins like grilled shrimp or even pulled chicken for a different take on the Hawaiian huli huli chicken stack.
Nutrition
This Hawaiian Huli Huli Chicken Stack offers a balanced meal, providing a good source of protein, carbohydrates, and some beneficial fiber from the pineapple. The nutritional values are estimates and can vary based on specific brands and preparation methods, especially the amount of marinade consumed.
| Nutrient | Amount |
|---|---|
| Serving Size | per serving |
| Calories | ~410 kcal |
| Sugar Content | 12 g |
| Sodium Content | 1100 mg |
| Fat Content | 10 g |
| Saturated Fat | 2 g |
| Carbohydrate | 45 g |
| Fiber Content | 2 g |
| Protein Content | 30 g |
| Cholesterol | 95 mg |
Please remember that these values are approximate.
FAQ
What pairs with Huli Huli chicken? This flavorful chicken goes well with sticky rice, macaroni salad, grilled pineapple, fresh green salads, or Hawaiian sweet rolls.
What is Huli Huli sauce made of? Huli Huli sauce typically consists of soy sauce, pineapple juice, brown sugar, ginger, garlic, and ketchup, creating a sweet and savory glaze.
What is the difference between teriyaki and Huli Huli? While both are savory-sweet, Huli Huli sauce often features more pineapple and ketchup, giving it a distinct tang and sweetness compared to the typically soy-sake/mirin based teriyaki.
Why is it called Huli Huli chicken? “Huli” means “turn” in Hawaiian. The name comes from the traditional method of cooking, where the chicken is turned repeatedly on a rotisserie, often over kiawe wood, and basted with the flavorful sauce.
Why is it called devil chicken? “Devil chicken” typically refers to a different dish, often chicken prepared with spicy ingredients like cayenne pepper or chili for a fiery kick, and is not directly related to a Hawaiian huli huli chicken stack.
What do Hawaiians call chickens? In Hawaiian, the word for chicken is “moa.”
Conclusion
This Hawaiian Huli Huli Chicken Stack is more than just a meal; it’s an invitation to experience the warmth and flavors of Hawaii right in your own home. With its perfectly grilled chicken, sweet pineapple, and aromatic rice, it’s a dish that’s both simple to prepare and incredibly versatile for any occasion. We encourage you to try this delightful recipe and share the joy of these incredible Hawaiian flavors with your loved ones. Embrace the “Aloha spirit” in your kitchen today and create lasting culinary memories!
Hawaiian Huli Huli Chicken Stack
Equipment
- bowl
- Resealable bag
- Shallow dish
- Grill
- Grill pan
- Fork
- Plates
Ingredients
Main Ingredients
- 4 boneless, skinless chicken thighs
- 1/2 cup soy sauce
- 1/2 cup fresh pineapple juice
- 1/4 cup brown sugar
- 1/4 cup ketchup
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 tsp sesame oil
- chili flakes optional
- 2 cups cooked sticky rice (or jasmine rice)
- 4 slices fresh pineapple grilled or caramelized
- Reserved marinade for basting
- chopped green onions
- toasted sesame seeds
- fresh cilantro optional
Instructions
Instructions
- In a bowl, whisk together the soy sauce, pineapple juice, brown sugar, ketchup, minced garlic, grated ginger, sesame oil, and chili flakes until well combined.
- Place the chicken thighs in a resealable bag or shallow dish, pour the marinade over, seal, and refrigerate for at least 1 hour, preferably overnight.
- Cook sticky rice or jasmine rice according to package instructions, then fluff with a fork and keep warm.
- Preheat your grill or grill pan to medium heat.
- Remove chicken from the marinade, pat dry slightly, and grill for 5-6 minutes per side, basting with reserved marinade, until the internal temperature reaches 165°F.
- Grill the pineapple slices for 2-3 minutes per side until they are caramelized.
- On each plate, create a mound of the warm cooked rice.
- Slice the grilled chicken and arrange it in layers on top of the rice.
- Place a grilled pineapple slice on top of the chicken.
- Drizzle any remaining glaze over the entire stack.
- Garnish with chopped green onions, toasted sesame seeds, and fresh cilantro if desired before serving.