Hawaiian Huli Huli Chicken Stack
A Tropical Feast Layered with Sweet, Smoky Flavor
Hawaiian cuisine is all about balance—sweet and savory, smoky and fresh, comforting yet vibrant. Few dishes capture this spirit better than Huli Huli Chicken. Traditionally grilled and basted with a glossy, caramelized sauce, Huli Huli Chicken is a beloved Hawaiian classic often served at roadside fundraisers and backyard gatherings. This recipe transforms the traditional dish into a stunning Hawaiian Huli Huli Chicken Stack, layering juicy chicken, grilled pineapple, fluffy rice, and creamy tropical elements into a dish that’s as beautiful as it is flavorful.
Perfect for summer dinners, special occasions, or anytime you want to bring island vibes to your table, this stacked version elevates the classic while keeping its soul intact.
What Is Huli Huli Chicken?
“Huli” means “turn” in Hawaiian, referring to the method of turning the chicken frequently on the grill while basting it with sauce. The sauce itself is a mouthwatering blend of soy sauce, brown sugar, ginger, garlic, ketchup, and pineapple juice. As it cooks, the sauce thickens and caramelizes, creating a sticky, smoky glaze that clings to the chicken.
In this modern stack version, the chicken becomes the star layer, supported by fragrant rice, grilled pineapple, and fresh garnishes that add texture and brightness.
Ingredients for Hawaiian Huli Huli Chicken Stack
For the Huli Huli Sauce:
- ½ cup soy sauce
- ½ cup ketchup
- ⅓ cup brown sugar, packed
- ¼ cup pineapple juice
- 2 tablespoons rice vinegar or apple cider vinegar
- 1 tablespoon grated fresh ginger
- 3 cloves garlic, minced
- 1 tablespoon sesame oil
- 1 teaspoon sriracha or chili paste (optional)
For the Chicken:
- 2 pounds boneless, skinless chicken thighs (preferred for juiciness)
- Salt and black pepper, to taste
For the Stack:
- 3 cups cooked jasmine or short-grain rice
- 1 fresh pineapple, peeled and sliced into rings
- 1 tablespoon vegetable oil (for grilling pineapple)
- 1 ripe avocado, sliced (optional)
- Green onions, thinly sliced
- Sesame seeds
- Fresh cilantro or parsley
Step-by-Step Instructions
Step 1: Make the Huli Huli Sauce
In a medium saucepan, combine soy sauce, ketchup, brown sugar, pineapple juice, vinegar, ginger, garlic, sesame oil, and sriracha if using. Bring the mixture to a gentle simmer over medium heat, stirring frequently until the sugar dissolves.
Reduce the heat to low and simmer for 8 to 10 minutes, until the sauce thickens slightly. Remove from heat and allow it to cool. Reserve half of the sauce for basting and half for serving.
Step 2: Marinate the Chicken
Season the chicken thighs lightly with salt and pepper. Place them in a large bowl or zip-top bag and pour half of the cooled Huli Huli sauce over the chicken. Toss to coat evenly.
Cover and refrigerate for at least 1 hour, preferably 4 to 8 hours. This marinating time allows the flavors to penetrate the meat deeply.
Step 3: Prepare the Grill
Preheat your grill to medium-high heat. If using a grill pan or stovetop grill, heat it until hot and lightly oil the surface.
Remove the chicken from the marinade and let excess drip off. Discard used marinade.
Step 4: Grill the Chicken
Place the chicken on the hot grill and cook for about 5 to 6 minutes per side. As the chicken cooks, brush it generously with the reserved Huli Huli sauce, turning frequently to prevent burning. The sauce will caramelize and create a sticky, glossy glaze.
Cook until the chicken reaches an internal temperature of 165°F (74°C). Remove from the grill and let rest for 5 minutes before slicing.
Step 5: Grill the Pineapple
Brush the pineapple slices lightly with vegetable oil. Place them on the grill and cook for 2 to 3 minutes per side, until grill marks appear and the pineapple is slightly caramelized. Remove and set aside.
Building the Hawaiian Chicken Stack
Step 1: Rice Base
Start with a warm layer of cooked rice at the bottom of the plate. You can lightly season the rice with a pinch of salt or a splash of pineapple juice for added flavor.
Step 2: Chicken Layer
Slice the grilled Huli Huli chicken into strips or bite-sized pieces. Arrange a generous layer over the rice, drizzling with extra sauce.
Step 3: Pineapple Layer
Add a slice or two of grilled pineapple on top of the chicken. The sweetness balances the savory glaze beautifully.
Step 4: Optional Creamy Layer
For extra richness, add a few slices of avocado or a spoonful of coconut rice or macadamia nut crema.
Step 5: Garnish
Finish the stack with sliced green onions, sesame seeds, and fresh herbs for a pop of color and freshness.
Serving Suggestions
Serve the Hawaiian Huli Huli Chicken Stack hot, with extra sauce on the side. It pairs beautifully with a simple cucumber salad, Hawaiian macaroni salad, or steamed vegetables. For drinks, try iced tea, pineapple juice, or a tropical mocktail.
Tips for Success
- Chicken thighs stay juicier than breasts.
- Keep turning the chicken to avoid burning the sugar in the sauce.
- Let the chicken rest before slicing to retain juices.
- Grill pineapple last to keep it warm and caramelized.
Make-Ahead & Storage
You can prepare the sauce up to 3 days in advance and store it in the refrigerator. Leftover chicken keeps well for up to 3 days and can be reheated gently.
Final Thoughts
The Hawaiian Huli Huli Chicken Stack is more than a meal—it’s an experience. With layers of smoky, sweet chicken, juicy pineapple, and comforting rice, this dish brings the spirit of the islands straight to your table. Perfect for gatherings or a special family dinner, it’s a recipe that looks impressive yet remains wonderfully approachable.