Your New Favorite Easy Hawaiian Huli Huli Chicken Stack Recipe
A stunning vertical stack of tender grilled chicken thighs and caramelized pineapple rings glazed in a signature sweet and savory island sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Grilled/Baked
- Cuisine: Hawaiian
Ingredients
2 lbs boneless skinless chicken thighs
1 cup pineapple juice
1/2 cup low sodium soy sauce
1/2 cup light brown sugar
1/4 cup ketchup
1 tbsp fresh ginger, grated
3 cloves garlic, minced
1 tbsp toasted sesame oil
1 can pineapple rings
1 large red onion, sliced into rounds
Instructions
1. Whisk juice, soy sauce, sugar, ketchup, ginger, garlic, and oil.
2. Marinate chicken in half the sauce for 4–24 hours.
3. Grill or bake chicken at 400°F (200°C) until 165°F internal.
4. Baste frequently with reserved glaze during cooking.
5. Sear pineapple and onion rounds until charred.
6. Stack chicken between pineapple and onion layers.
7. Drizzle with remaining glaze and secure with a skewer.
8. Serve hot with green onions and sesame seeds.
Notes
Use fresh pineapple for the best texture in the stack.
Sub tamari for a gluten-free version.
Pairs perfectly with coconut rice or macaroni salad.