Name: Hawaiian Huli Huli Chicken Stack
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Hawaiian
Ingredients: 1.5 lbs boneless, skinless chicken thighs; 1/2 cup soy sauce; 1/4 cup brown sugar; 1/4 cup rice vinegar; 2 cloves garlic, minced; 1 tbsp ginger, grated; 1/2 tsp red pepper flakes; 1 can (20 oz) pineapple slices, drained; Cooked rice, for serving; Sesame seeds, for garnish

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Oh, Hawaii! Just thinking about those islands makes me crave all those amazing flavors, especially when it involves a grill. And that’s where this **Hawaiian Huli Huli Chicken Stack** comes in! What makes it so special? Well, it’s not just the unbelievably delicious sweet and savory glaze that’ll transport you right to the beach. Nope, it’s the whole *stack* thing. Grilling’s already pretty easy, but piling everything up like this? It’s fun, different, and totally impressive. Trust me, this is island vibes, made simple.

Why You’ll Love This Hawaiian Huli Huli Chicken Stack Recipe

Okay, so why *this* recipe? Let me tell you, it’s seriously got it all!

Easy Peasy: Prep? Minimal. Grilling? Super quick. You’ll be eating in no time!
Flavor Bomb: That glaze? Sweet, savory, a little spicy… mmm, it’s addictive!
Speedy Cooking: Who wants to spend forever in the kitchen? Not me! This is ready in minutes.
Stack it Up!: Forget boring plates. This stacked presentation is seriously fun, plus it looks amazing.

Ingredients for Your Hawaiian Huli Huli Chicken Stack

Alright, gather ’round! Time to raid the pantry. Here’s what you’ll need for this little slice of paradise: 1.5 lbs boneless, skinless chicken thighs; 1/2 cup soy sauce; 1/4 cup packed brown sugar; 1/4 cup rice vinegar; 2 cloves garlic, minced; 1 tbsp ginger, grated; 1/2 tsp red pepper flakes; 1 can (20 oz) pineapple slices, drained; cooked jasmine rice, for serving; and sesame seeds, for garnish. Got it? Good!

How to Make Hawaiian Huli Huli Chicken Stack: Step-by-Step Instructions

Okay, listen up! This is where the magic happens. Just follow these steps, and you’ll be stacking like a pro in no time! Don’t worry, I’ll walk you through it.

Marinate that Chicken! First things first: grab those chicken thighs and get ’em into a bowl. Now, pour in the soy sauce, brown sugar, rice vinegar, minced garlic, grated ginger, and those little red pepper flakes (careful, they pack a punch!). Mix it all up real good, making sure every piece of chicken is slathered in that amazingness. Cover it and pop it in the fridge. You’ll want to marinate for at least 30 minutes, but honestly, overnight is even better if you’ve got the time. The longer it sits, the more flavor BAM! You know?
Preheat the Grill Like a Boss: Okay, after the chicken’s had its spa day, it’s grill time! Crank that baby up to medium heat. You want it hot enough to get those nice grill marks, but not so hot that you burn the chicken before it’s cooked through (trust me, I’ve been there!). Make sure your grill grates are clean too, yeah? Nobody wants bits of last week’s burger stuck to their Huli Huli chicken! I like to give mine a quick scrub and then brush with a little oil to stop sticking.
Grill the Chicken to Perfection: Now for the fun part. Take your marinated chicken thighs (mmm, they smell good, right?) and lay them on the preheated grill, spacing them out nicely. Let them sizzle for about 6-8 minutes per side, but really, until they’re cooked all the way through. And listen up here’s a BIG tip: don’t keep flipping them constantly! Let them get some good color on one side before you flip. This is important! You’re aiming for a nice golden-brown, almost caramelized look. No pink inside, promise?
Grill Those Pineapples Too!: Don’t forget the pineapple! Throw those pineapple slices onto the grill alongside the chicken during the last few minutes. Give them about 2-3 minutes per side, just enough to get some nice grill marks. The heat also brings out the sweetness, it’s amaaaazing. Careful, they get hot fast!
Stack It Up!: Almost there! Now it’s time to assemble your Hawaiian masterpiece. Grab a plate, put a nice scoop of cooked rice down, top with a grilled chicken thigh, and then crown it with a grilled pineapple slice. Repeat for each serving. It’s like building a delicious little tower of tropical goodness!
Garnish and Devour!: Finally, sprinkle those sesame seeds over the top for a little extra nutty flavor and a pretty finish. And that’s it! Your Hawaiian Huli Huli Chicken Stack is ready to be devoured. Go on, dig in!

Tips for the Best Hawaiian Huli Huli Chicken Stack

Wanna take your Huli Huli Chicken Stack from yum to *WOW*? Here are a few tricks I’ve learned along the way. These are game-changers, trust me!

Marinate Like You Mean It: Seriously, the longer the better! At least 30 minutes, but if you can swing it, marinate that chicken overnight. The flavor just explodes!
Grill Temp Matters: Medium heat is your friend. Too hot, and you’ll have charred chicken that’s raw inside. Too low, and it’ll be dry. Aim for that sweet spot!
Pineapple Knows Best: Watch the pineapple closely on the grill. It goes from “perfect grill marks” to “burnt offering” in seconds flat. Don’t say I didn’t warn you!

Follow these, and prepare for some serious island-style deliciousness!

Serving Suggestions for Your Hawaiian Huli Huli Chicken Stack

Okay, you’ve got your Hawaiian Huli Huli Chicken Stack all gorgeous and ready to go. Now what? Well, think about what screams “island vibes”! I love serving this with a simple side of coconut rice – the subtle sweetness is just perfect. Some freshly grilled veggies, like bell peppers and zucchini, are awesome too! Or, for a little crunch, try a macadamia nut slaw. Seriously, anything fresh and tropical is gonna be a winner here!

Storing Leftover Hawaiian Huli Huli Chicken Stack

Okay, so you’ve made this AMAZING Hawaiian Huli Huli Chicken Stack, and somehow you haven’t devoured every last bite? Wow, I’m impressed! Here’s the lowdown on how to keep those leftovers tasting great. First, separate the chicken, rice, and pineapple. Pop ’em in airtight containers and stick them in the fridge – they’ll be good for about 3-4 days. If you want to keep them longer, freezing is your friend! Just make sure you wrap the chicken well to avoid freezer burn. For reheating, a quick zap in the microwave works, or you can reheat the chicken in a pan on the stove with a splash of water to keep it moist. Enjoy!

Frequently Asked Questions About Hawaiian Huli Huli Chicken Stack

Got questions? Of course, you do! Here are some of the most common ones I get asked about this Hawaiian Huli Huli Chicken Stack, so hopefully, this helps you out!

Can I use chicken breasts instead of thighs?

Totally! Chicken thighs are my fave ’cause they’re super juicy, but chicken breasts work just fine too. Just keep in mind they cook faster, so keep a close eye on ’em on the grill so they don’t dry out. You’ll probably want to shave off a couple of minutes on each side while grilling if you use breasts, okay?

Can I bake this in the oven instead of grilling?

Yep, even though it’s *grilled* Hawaiian Huli Huli Chicken Stack, you can totally bake it! Preheat your oven to 375°F (190°C), and bake the marinated chicken on a baking sheet for about 20-25 minutes, or until it’s cooked through. I’d still recommend grilling the pineapple separately for those awesome grill marks and flavor, but hey, do whatever works best for you!

Can I make this ahead of time?

You betcha! Marinating the chicken ahead of time is always a good idea! Also, you can grill everything beforehand and then just assemble the stacks when you’re ready to serve. Keeps things super simple, especially if you’re having a crowd! Just store the chicken & pineapple separately in the fridge ’til you’re ready to go.

What kind of rice is best with this recipe?

I’m a jasmine rice kinda gal, but honestly, whatever rice you love will work great. Coconut rice is amazing, of course. White rice, brown rice… it’s all good! Just cook it up nice and fluffy, and you’re golden!

Estimated Nutritional Information for Hawaiian Huli Huli Chicken Stack

Okay, so here’s the deal: need to know the nutritional info? Here’s an *estimate* of the typical values (Calories, Fat, Protein, Carbs, all that good stuff) per Hawaiian Huli Huli Chicken Stack serving. Use it as a guide, okay?

Enjoy Your Hawaiian Huli Huli Chicken Stack!

There you have it! A taste of the islands, right in your kitchen. Seriously, this Hawaiian Huli Huli Chicken Stack is a guaranteed crowd-pleaser. I really hope you give it a try! And hey, if you do, leave a comment below and let me know what you think, or even rate the recipe! I love hearing from you guys!