Hawaiian Huli Huli Chicken Stack with Sweet Pineapple
This Hawaiian Huli Huli Chicken Stack layers juicy marinated chicken, fluffy rice, caramelized pineapple, and crisp slaw for a vibrant, island-inspired meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
Scale
For the Marinade:
- ½ cup pineapple juice
- ¼ cup soy sauce
- 2 tbsp brown sugar
- 2 tbsp ketchup
- 1 tbsp rice vinegar
- 1 tbsp fresh ginger, grated
- 2 garlic cloves, minced
- Pinch red pepper flakes (optional)
Chicken & Stack:
- 1½ lbs boneless chicken thighs
- 2 cups cooked jasmine or coconut rice
- 4 pineapple rings
- 1½ cups shredded cabbage
- ½ cup shredded carrots
- 1 tbsp lime juice or rice vinegar
- 1 tbsp chopped scallions
- Sesame seeds, for garnish
- Optional: Sriracha mayo or coconut yogurt sauce
Instructions
- Whisk marinade ingredients. Marinate chicken for 30 min–24 hrs.
- Grill or pan-cook chicken 4–5 mins per side. Let rest and slice.
- Grill or sear pineapple rings until charred.
- Mix cabbage, carrots, and vinegar to make a quick slaw.
- Assemble: rice, slaw, chicken, pineapple, sauce, garnishes. Serve warm.
Notes
Marinade can be made ahead. For extra flavor, brush marinade on chicken while grilling. Low-carb base or tofu makes this easily adaptable.