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

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Grilled Huli Huli chicken stacked over rice with pineapple, veggies, and a sweet-savory glaze — a tropical-inspired, satisfying meal that’s perfect for grilling season or meal prep.

Ingredients

Scale

For the Chicken & Marinade:

  • 1½ lbs boneless chicken thighs or breasts

  • ½ cup soy sauce

  • ¼ cup brown sugar or honey

  • ¼ cup pineapple juice

  • 2 tbsp ketchup

  • 1 tbsp ginger, grated

  • 2 garlic cloves, minced

  • 1 tbsp rice vinegar

  • 1 tsp sesame oil (optional)

For the Stack:

  • 2 cups cooked white rice or coconut rice

  • 4 slices grilled pineapple

  • 1 cup grilled or sautéed vegetables (bell peppers, onions, zucchini)

  • ¼ cup green onions, sliced

  • Fresh cilantro or parsley

  • Sesame seeds for garnish

  • Lime wedges for serving

Instructions

  • Mix marinade ingredients. Reserve ⅓ cup. Marinate chicken for 2–24 hours.

  • Grill chicken 6–7 minutes per side, basting with reserved sauce until charred and cooked through.

  • Prepare rice, pineapple, and vegetables.

  • Slice chicken. Assemble stacks with rice, pineapple, chicken, and toppings.

  • Drizzle with extra sauce, sprinkle garnishes, and serve warm.

Notes

  • Bake chicken at 400°F for 20–25 minutes if not grilling.

  • Substitute tofu for vegetarian version.

  • Use tamari for gluten-free option.

Find it online: https://goldenflavorstudio.com/huli-huli-chicken-stack-sweet-smoky-and-tropical-inspired/