Huli Huli Chicken Stack – Sweet, Smoky, and Tropical-Inspired

Huli Huli Chicken Stack is a bold, layered dish inspired by the classic Hawaiian-style grilled chicken that’s marinated in a sweet and tangy sauce, then flame-grilled for irresistible char and flavor. In this stacked version, tender Huli Huli chicken is paired with tropical accompaniments like pineapple, sticky rice, grilled veggies, and a drizzle of sauce — creating a meal that’s vibrant, hearty, and perfect for summer gatherings or weeknight grilling.

Originally popularized at Hawaiian roadside stands and fundraisers, Huli Huli means “turn turn” — referencing the traditional method of grilling the chicken on a rotisserie while basting it in a sticky soy-based glaze. This modern “stack” version layers those flavors into a beautiful meal-prep-friendly plate or bowl.

It’s like a Hawaiian BBQ plate meets a backyard cookout — flavorful, balanced, and craveable.

Ingredients Overview

Chicken

Use boneless chicken thighs or breasts — thighs are preferred for their juiciness.

Marinate in a homemade Huli Huli sauce made of:

• Soy sauce

• Brown sugar or honey

• Pineapple juice

• Ketchup

• Fresh ginger and garlic

• Rice vinegar or apple cider vinegar

• Sesame oil (optional)

Let the chicken marinate for at least 2 hours, preferably overnight for maximum flavor.

Huli Huli Sauce

This signature glaze is sweet, tangy, and slightly smoky:

• ½ cup soy sauce

• ¼ cup brown sugar

• ¼ cup pineapple juice

• 2 tbsp ketchup

• 1 tbsp grated ginger

• 2 garlic cloves, minced

• 1 tbsp vinegar

• Optional: 1 tsp sesame oil, ½ tsp chili flakes

Use some for marinating, reserve some for brushing while grilling, and keep a bit more for drizzling on the finished stack.

Rice Base

Serve the stack over:

• Steamed white rice (traditional)

• Coconut rice for a tropical twist

• Brown rice or quinoa for a healthier option

Stack Layers & Add-Ins

Build your stack with:

• Grilled pineapple slices

• Grilled or sautéed bell peppers, red onion, or zucchini

• Shredded cabbage or coleslaw for crunch

• Scallions or green onions, sliced thin

• Fresh cilantro or parsley for garnish

Optional extras:

• Sriracha mayo drizzle

• Crispy shallots

• Pickled red onions

Garnish & Toppings

• Toasted sesame seeds

• Lime wedges

• Chili flakes

• Fresh herbs

Step-by-Step Instructions

1. Make the Marinade
   Whisk together soy sauce, brown sugar, pineapple juice, ketchup, garlic, ginger, and vinegar. Reserve ⅓ cup of this for basting later.

2. Marinate the Chicken
   Add chicken to a bowl or zip-top bag with the marinade. Refrigerate for at least 2 hours, up to overnight.

3. Cook the Chicken
   Grill over medium-high heat (or use a grill pan or cast-iron skillet). Cook for 6–7 minutes per side, brushing with reserved sauce, until internal temp hits 165°F and the edges are slightly charred.

4. Prepare Rice & Toppings
   While the chicken cooks, steam rice and prep your stack ingredients — grill pineapple slices, sauté veggies, or slice fresh toppings.

5. Slice the Chicken
   Let the grilled chicken rest for 5 minutes, then slice into strips.

6. Assemble the Stacks
   Layer in bowls or plates:

• A base of rice

• A few grilled pineapple rings

• Sliced chicken

• Veggies (grilled or raw)

• Drizzle with remaining Huli Huli sauce

• Sprinkle sesame seeds and herbs on top

7. Serve Immediately
   Add a squeeze of lime or a spoonful of spicy mayo for extra flavor. Serve warm.

Tips, Variations & Substitutions

• No Grill? Use a stovetop grill pan or bake the chicken at 400°F for 20–25 minutes, then broil for char.

• Vegetarian Version: Use marinated tofu or grilled portobello mushrooms.

• Low Carb: Serve over cauliflower rice or a cabbage slaw base.

• Make it Spicy: Add sriracha, sambal, or crushed chili to the marinade.

• Add Crunch: Top with fried onions or crispy garlic chips for texture.

Serving Ideas & Occasions

This dish is perfect for:

• Summer BBQs and cookouts

• Family dinners

• Meal prep bowls for lunch

• Hawaiian-themed parties or luau nights

Pair with:

• Grilled corn on the cob

• Mango cucumber salad

• Hawaiian rolls or sweet bread

• A fruity mocktail or lemonade

Each bite combines the sweetness of pineapple, the savoriness of the sauce, and the smoky char of the chicken — making it feel like a mini island escape.

Nutritional & Health Notes

This dish offers:

• High protein from the grilled chicken

• Healthy carbs from rice and veggies

• Low saturated fat if made with skinless chicken

• Antioxidants from ginger, garlic, and colorful produce

To make it lighter:

• Use low-sodium soy sauce

• Replace sugar with honey or maple syrup

• Serve over veggie base instead of rice

Estimated per stack (with rice and sauce):

• ~450–550 calories

• ~35g protein

• ~15–20g fat

• ~40–50g carbs

FAQs

Q1: Can I use store-bought Huli Huli sauce?
Yes, but homemade has fresher flavor and fewer additives. If using store-bought, reduce salt in the marinade.

Q2: What kind of chicken works best?
Boneless, skinless thighs are juicier and more flavorful. Breasts work too, just don’t overcook.

Q3: Can I make this ahead?
Yes! Marinate the chicken and cook it ahead. Store components separately and reheat gently when ready to serve.

Q4: How long can I marinate the chicken?
Up to 24 hours. The longer the better — the pineapple juice tenderizes the meat.

Q5: Can I use canned pineapple?
Absolutely. Use the juice in the marinade and grill the rings. Fresh pineapple works great too.

Q6: Is this gluten-free?
Use gluten-free soy sauce or tamari to make it fully gluten-free.

Q7: Can I turn this into a sandwich or wrap?
Definitely! Serve the chicken in toasted buns or wraps with coleslaw and grilled pineapple for a fun twist.

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