Escape to the islands with every bite of this hawaiian huli huli chicken stack. Juicy grilled chicken, smoky-sweet glaze, and tropical layers that hit all the right notes. It’s not just dinner it’s your new obsession waiting to happen.
Table of Contents
Why You’ll Love This Recipe
The hawaiian huli huli chicken stack has that rare ability to satisfy comfort food cravings while feeling fresh and tropical. Here’s why you’ll keep coming back to it:
- It’s a complete meal in one stack. From the protein-packed chicken to the fluffy rice and the vibrant pineapple salsa, each layer delivers something delicious.
- Flavor fusion heaven. It combines smoky grilled notes, tangy-sweet huli huli sauce, juicy pineapple, and a hint of ginger for a perfect bite.
- Beautiful presentation. This dish looks as impressive as it tastes, making it ideal for family dinners, backyard gatherings, or even meal prep lunches.
- Customizable. You can tweak the toppings, switch out rice for quinoa, or adjust the spice level to match your tastes.
- Make-ahead friendly. Prep all the components in advance, and assemble when you’re ready—dinner just became a breeze.
Detailed Ingredients and Instructions
Ingredients
For the Chicken and Marinade:
- 4 boneless, skinless chicken thighs
- 1 cup pineapple juice
- 1/4 cup low-sodium soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon ketchup
- 1 tablespoon rice vinegar
- 1 teaspoon freshly grated ginger
- 1 garlic clove, minced
- Salt and pepper, to taste
For the Stack:
- 2 cups cooked jasmine rice
- 4 grilled pineapple rings
- 1 cup shredded cabbage
- 1/2 cup shredded carrots
- 2 tablespoons mayonnaise
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon honey
- Chopped green onions and sesame seeds (for garnish)
Instructions
- Marinate the Chicken
Whisk together pineapple juice, soy sauce, brown sugar, ketchup, vinegar, ginger, and garlic. Pour over chicken thighs in a resealable bag or bowl. Marinate for at least 1 hour, preferably overnight. - Cook the Rice
Prepare jasmine rice according to package instructions. Keep warm until ready to stack. - Grill the Chicken
Preheat grill or grill pan over medium-high heat. Remove chicken from marinade and grill 5 to 6 minutes per side or until cooked through with charred edges. Let rest before slicing. - Prepare the Slaw
In a small bowl, whisk mayo, vinegar, and honey. Toss with cabbage and carrots until well coated. - Grill the Pineapple
Lightly oil pineapple rings and grill for 1 to 2 minutes per side until charred. - Assemble the Stack
Spoon rice onto plates, top with sliced chicken, a grilled pineapple ring, and a generous scoop of slaw. Garnish with green onions and sesame seeds. Drizzle leftover sauce if desired.
Tips, Variations, and Storage Options
The beauty of the hawaiian huli huli chicken stack lies in how versatile and forgiving it is. You can tweak it to match your preferences, the seasons, or even your pantry. Let’s dive into how to get the most out of this dish every single time.
Pro Tips for Success
- Marinate longer for more flavor. While one hour will work, marinating overnight takes it to the next level. The chicken becomes incredibly juicy and soaks up every bit of that sweet-savory sauce.
- Let the chicken rest before slicing. This keeps the juices locked in and prevents your stack from drying out.
- Use leftover marinade carefully. If you want to use the marinade as a sauce, make sure to boil it first to kill any bacteria. Alternatively, set some sauce aside before marinating for a fresh drizzle.
- Layer thoughtfully. Start with a stable base of rice, followed by chicken, then pineapple, and top with slaw. This gives you the perfect bite every time and keeps the stack from toppling over.
- Char that pineapple. The grill marks not only look stunning but add a smoky-sweet depth that makes the dish unforgettable.
Flavor Variations
- Spicy Huli Huli Stack: Add a pinch of red pepper flakes or a dash of Sriracha to the marinade for a kick of heat.
- Tropical Mango Twist: Replace pineapple with mango slices for a softer, more floral sweetness. Great for summer menus.
- Teriyaki Fusion: Mix a spoonful of teriyaki sauce into the marinade to deepen the umami notes and give it a glossy finish.
- Low-Carb Option: Swap the rice for cauliflower rice or grilled zucchini planks to keep things light.
- Asian Slaw Upgrade: Toss in some sliced green apple, edamame, or chopped cilantro to jazz up the slaw with more crunch and color.
Make It Vegetarian
You can easily adapt the hawaiian huli huli chicken stack for meat-free eaters. Swap out the chicken for:
- Grilled tofu steaks
- Portobello mushroom caps
- Tempeh slices, marinated the same way
These options soak up flavor beautifully and pair just as well with the rice, pineapple, and slaw.
Storage and Meal Prep Tips
The hawaiian huli huli chicken stack is a meal-prep winner. Each component can be stored separately and assembled when ready to eat.
- Chicken: Store grilled chicken in an airtight container in the fridge for up to 3 days. Reheat gently in a pan or microwave.
- Rice: Keep cooked rice in a separate sealed container. Add a splash of water before reheating to bring back the fluff.
- Slaw: It’s best fresh but can be stored for up to 2 days in the fridge. Keep the dressing separate if possible.
- Pineapple: Grilled rings can be reheated or enjoyed cold. Store in a covered container in the fridge.
Freezer-Friendly?
Yes—just freeze the cooked, marinated chicken. Let it thaw overnight in the fridge before reheating. The slaw and pineapple are best enjoyed fresh, so prep those the day you serve.
Equipment Needed
You don’t need a full chef’s kitchen to pull off the hawaiian huli huli chicken stack. Here are the essential tools that make the process smooth and stress-free:
- Mixing Bowls: Used for marinating the chicken, preparing the slaw, and whisking sauces. Having a few on hand is a major time-saver.
- Grill or Grill Pan: The grill is where the magic happens. Whether you’re using an outdoor grill or a stovetop grill pan, this step is key for achieving that authentic smoky flavor.
- Medium Saucepan or Rice Cooker: To make your base of jasmine rice fluffy and just right, use a rice cooker for hands-off ease or a medium saucepan with a lid.
- Sharp Knife and Cutting Board: Slicing the chicken cleanly and evenly makes your stack look more professional. A sharp knife also helps when prepping your cabbage, carrots, and pineapple.
- Tongs or Spatula: Great for flipping chicken on the grill and transferring ingredients while keeping your hands clean and safe.
Related Recipes
If you loved this hawaiian huli huli chicken stack, chances are you’ll fall head over heels for these similar recipes. They share that same balance of flavor, texture, and presentation—perfect for rotating into your weekly menu or impressing dinner guests with something new yet familiar.
- 1. Pineapple Teriyaki Chicken Wings: Sticky, tangy, and packed with tropical flavor, these wings bring that same island energy in bite-sized form. Perfect as an appetizer or party platter centerpiece.
- 2. Grilled Pineapple Chicken Skewers: Threaded with chunks of chicken, bell peppers, and juicy pineapple, these skewers are smoky and sweet, perfect for summer grilling or indoor grilling on a stovetop pan.
- 3. Sweet Chili Chicken Lettuce Wraps: Light, crunchy, and spicy-sweet, these wraps offer a fun handheld option with Asian-inspired flavor that pairs beautifully with tropical ingredients.
- 4. Brown Sugar Pineapple Chicken: Sweet caramelized pineapple and rich brown sugar glaze coat juicy chicken for a sticky, savory‑sweet finish. It’s a tropical comfort dish that turns an ordinary dinner into something crave‑worthy.
- 5. BBQ Chicken and Pineapple Flatbread: This quick flatbread brings together the smoky notes of barbecue sauce and the sweetness of pineapple in a crispy, cheesy package that hits all the flavor notes.
Each of these recipes offers its own spin on the tropical-sweet-savory balance you get in the hawaiian huli huli chicken stack, so they’re great for exploring while staying in your flavor comfort zone.
Pairing/Serving Suggestions
The hawaiian huli huli chicken stack is a meal on its own—but with the right accompaniments, it transforms into a full island-inspired experience. Whether you’re planning a casual dinner or a tropical-themed gathering, these pairings will elevate your table.
Best Side Dishes
- Coconut Lime Rice: Add an extra tropical twist to your rice base with a splash of coconut milk and a squeeze of lime. Creamy, fragrant, and zesty all in one bite.
- Hawaiian Macaroni Salad: This cool, creamy side is a staple in Hawaiian cuisine and balances out the warm, sweet heat of the chicken stack perfectly. Bonus: it’s great for meal prep.
- Grilled Corn with Chili Lime Butter: Smoky corn with a spicy citrus kick brings in charred sweetness that echoes the grilled pineapple and huli huli glaze.
- Tropical Fruit Salad: Think mango, papaya, pineapple, and kiwi with a squeeze of lime and a pinch of sea salt. Refreshing and light perfect as a cooling contrast.
Sauce Drizzles and Garnishes
- Extra Huli Huli Sauce: Keep some of that golden sauce on the side for extra drizzling. It ties everything together and lets people customize their plate.
- Sriracha Mayo or Garlic Aioli: These creamy sauces bring a pop of richness and a slight kick that contrasts beautifully with the sweet pineapple notes.
- Fresh Herbs and Crunch: Top your stack with fresh cilantro, green onions, or even chopped macadamia nuts for a bit of texture and color.
Drink Pairings
- Pineapple Mojito (Alcoholic or Virgin): Bright, minty, and citrusy, this cocktail is made for pairing with grilled meats and tropical flavors.
- Iced Hibiscus Tea or Passion Fruit Iced Tea: Tart and slightly floral, these non-alcoholic drinks refresh the palate between bites.
- Coconut Water with Lime: A hydrating and subtly sweet beverage that’s simple but complements the flavor theme.
Dessert Ideas
- Toasted Coconut Rice Pudding: Creamy, spiced with cardamom or cinnamon, and topped with toasted coconut for texture. It’s cozy and tropical at once.
- Mango Sorbet or Pineapple Dole Whip: Cool down with a fruit-forward frozen dessert. It’s light, sweet, and a satisfying way to end the meal.
- Upside-Down Pineapple Cake: Keep the pineapple theme going strong with this classic treat—soft, caramelized, and buttery.
Whether you’re keeping it casual or going all-out, these pairings transform your hawaiian huli huli chicken stack into an unforgettable dining experience that’s as fun to serve as it is to eat.
Frequently Asked Questions
Can I bake the chicken instead of grilling it?
Absolutely. If you don’t have access to a grill, bake the marinated chicken in a preheated oven at medium heat until the juices run clear. Finish it under the broiler for a slightly charred effect. It won’t be exactly the same, but it’ll still be delicious.
Can I use chicken breasts instead of thighs?
Yes, but be careful not to overcook them. Chicken breasts tend to dry out faster, so keep a close eye. Marinating well and not overcooking are key to retaining juiciness.
Is the slaw necessary?
While not mandatory, the crunchy slaw adds a refreshing texture contrast that balances the richness of the chicken and rice. You can substitute it with shredded lettuce, cucumber ribbons, or even avocado slices.
Can I make this gluten-free?
Definitely. Use tamari instead of soy sauce, and ensure all your condiments are gluten-free certified. Everything else in the recipe is naturally gluten-free.
Can I prep it ahead of time?
Yes. You can cook and store each element of the stack separately in the fridge, then assemble and warm just before serving. This makes it perfect for meal prep or entertaining.
Nutrition Information
Each serving of the hawaiian huli huli chicken stack (based on a standard build with rice, chicken, grilled pineapple, and slaw) includes approximately:
- Calories: 520
- Protein: 28g
- Carbohydrates: 44g
- Sugars: 12g
- Fats: 22g
- Saturated Fat: 5g
- Fiber: 3g
- Sodium: 780mg
These values may vary slightly depending on your specific ingredients and portion sizes, but it gives you a solid estimate of the dish’s nutritional profile. It’s a hearty, balanced meal with a great mix of macronutrients.
Seasonal and Occasion Variations
The hawaiian huli huli chicken stack is incredibly adaptable, making it a year-round winner that works beautifully for holidays, cookouts, and casual dinners alike.
- Summer Cookouts: This dish screams summer. Fire up the grill, serve it with tropical drinks and fresh fruit, and enjoy it outside. Add grilled corn and chilled watermelon slices for the full effect.
- Spring Celebrations: Brighten things up with a citrus slaw (add orange zest and juice) and serve with a sparkling fruit punch. Perfect for Easter brunches or spring picnics.
- Holiday Dinners with a Twist: Shake up your holiday menu by offering this as a non-traditional but festive main. Add a cranberry-pineapple glaze to the sauce, and serve with herbed wild rice for a fusion feast.
- Valentine’s Date Night: Surprise your partner with something unexpected. Pair the stack with a romantic tropical cocktail and a sweet dessert like coconut panna cotta.
- Game Day or Casual Party: Deconstruct the stack into a build-your-own station. Offer bowls of rice, grilled chicken slices, slaw, and toppings like grilled veggies and sauces. It’s interactive and fun.
My Recipe Tips
These little tricks can make a big difference when preparing your hawaiian huli huli chicken stack:
- Always taste your marinade before adding raw chicken. Adjust the sweetness, saltiness, and acidity to your liking before it touches the meat.
- Reserve some marinade separately. Use it for drizzling over the finished stack, since the original marinade will be discarded for safety.
- Chop slaw finely. A finely shredded slaw stacks better and gives a cleaner look while being easier to eat.
- Use a ring mold. If you want a restaurant-style stack presentation, layer your rice and chicken inside a ring mold, then carefully lift it off before topping with pineapple and slaw.
- Don’t skip the garnish. Green onions, sesame seeds, or fresh herbs really tie the dish together visually and flavor-wise.
If you’re hosting, prep all the ingredients ahead and grill the chicken fresh. The aroma alone will have everyone gathering around.
Conclusion
The hawaiian huli huli chicken stack brings something magical to the table—sunshine flavors, juicy textures, and a vibrant presentation that feels like a mini vacation on a plate. Whether you’re feeding the family on a weeknight or serving up something special for a crowd, this stack hits all the right notes: sweet, savory, tangy, smoky, and fresh.
What makes it even better is how customizable and meal-prep-friendly it is. With just a few pantry staples and some simple steps, you can enjoy a tropical dish that feels anything but ordinary. Plus, the stackable format makes every serving look Instagram-worthy without the fuss.
So go ahead—marinate that chicken, fire up the grill, and build your perfect stack. One bite of this Hawaiian-inspired creation, and you’ll see why it deserves a permanent spot in your dinner rotation.
Want more ideas like this one? Browse our collection of tropical-inspired dishes and flavor-packed weeknight recipes to keep the deliciousness going.
Ingredients
For the Chicken and Marinade:
4 boneless, skinless chicken thighs
1 cup pineapple juice
1/4 cup low-sodium soy sauce
2 tablespoons brown sugar
1 tablespoon ketchup
1 tablespoon rice vinegar
1 teaspoon freshly grated ginger
1 garlic clove, minced
Salt and pepper, to taste
For the Stack:
2 cups cooked jasmine rice
4 grilled pineapple rings
1 cup shredded cabbage
1/2 cup shredded carrots
2 tablespoons mayonnaise
1 teaspoon apple cider vinegar
1/2 teaspoon honey
Chopped green onions and sesame seeds (for garnish)
Instructions
Marinate the Chicken
Whisk together pineapple juice, soy sauce, brown sugar, ketchup, vinegar, ginger, and garlic. Pour over chicken thighs in a resealable bag or bowl. Marinate for at least 1 hour, preferably overnight.
Cook the Rice
Prepare jasmine rice according to package instructions. Keep warm until ready to stack.
Grill the Chicken
Preheat grill or grill pan over medium-high heat. Remove chicken from marinade and grill 5 to 6 minutes per side or until cooked through with charred edges. Let rest before slicing.
Prepare the Slaw
In a small bowl, whisk mayo, vinegar, and honey. Toss with cabbage and carrots until well coated.
Grill the Pineapple
Lightly oil pineapple rings and grill for 1 to 2 minutes per side until charred.
Assemble the Stack
Spoon rice onto plates, top with sliced chicken, a grilled pineapple ring, and a generous scoop of slaw. Garnish with green onions and sesame seeds. Drizzle leftover sauce if desired.
