Epic Huli Huli Chicken Stack in Under 1 Hour

Oh, friends, let me tell you about a flavor explosion! Imagine sinking your teeth into juicy grilled chicken, glazed with a sauce that’s both sweet and savory, all stacked high with sticky rice and caramelized pineapple. That, my friends, is the magic of a Huli Huli Chicken Stack! I first had something similar at a little beachside shack in Maui, and I knew I HAD to recreate it at home. But, you know, make it FAST. This isn’t some all-day affair. We’re talking a crazy-delicious, easy weeknight meal that brings the taste of Hawaii right to your table. Trust me, you’re gonna love this!

Why You’ll Love This Huli Huli Chicken Stack Recipe

Okay, so why should you even bother making this? Lemme tell ya:

• Quick prep: Seriously, from fridge to table in under an hour!
• Flavor bomb: That sweet and savory sauce? Forget about it!
• Super easy to customize: Add more heat, use different veggies, anything goes!
• Family-friendly: Even my picky eaters DEVOUR this!
• It’s like a mini-vacation in every bite. Who doesn’t want that?

Ingredients for Your Huli Huli Chicken Stack

Alright, before we fire up the grill, let’s gather our players! Here’s what you’ll need to make my ah-mazing Huli Huli Chicken Stack:

• 1.5 lbs boneless, skinless chicken thighs (Trust me, thighs are juicier than breasts for this!)
• 1/2 cup soy sauce (Low sodium is fine, too!)
• 1/4 cup packed brown sugar (Dark or light, dealer’s choice!)
• 1/4 cup pineapple juice (Not from concentrate, if you can swing it!)
• 2 cloves garlic, minced (Fresh is always best, but jarred works in a pinch)
• 1 tbsp ginger, grated (I use a microplane – so easy!)
• 1 tbsp sesame oil (Adds a nutty depth…don’t skip it!)
• 1/2 tsp red pepper flakes (Adjust to your spice level!)
• 1 pineapple, cored and sliced (Get a ripe one…it makes all the difference!)
• Cooked rice, for serving (Your fave kind! I usually go for jasmine.)

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

Okay, gather ’round, because we’re about to make some magic happen! Here’s how I whip up my Huli Huli Chicken Stack, step by glorious step. Don’t worry, it’s easier than it looks!

1. First, the marinade. In a bowl, whisk together the soy sauce, brown sugar, pineapple juice, minced garlic, grated ginger, sesame oil, and red pepper flakes. Give it a good whisk until that brown sugar dissolves. This is where the Huli Huli magic begins!
2. Now, dunk those chicken thighs in that glorious marinade. Make sure every piece is coated! Cover the bowl and let it sit in the fridge for at LEAST 30 minutes. The longer, the better, but honestly, half an hour will do in a pinch. I’ve even gone up to 4 hours! Just…don’t go overnight, okay? The chicken will get kinda weird.
3. Time to fire up the grill! Preheat it to medium heat. You don’t want it screaming hot, or you’ll burn the chicken before it’s cooked through. Trust me on this one.
4. While the grill heats, slice your pineapple into rings about ½ inch thick and then prepare all your sides to make it an easy assembly when coming off the grill.
5. Grill the chicken for about 6-8 minutes per side, until it’s cooked all the way through. You want a nice char on it, but make sure the internal temperature reaches 165°F. I always use a meat thermometer – better safe than sorry!
6. Once you flip the chicken, throw those pineapple slices on the grill, too. Grill them for 2-3 minutes per side, until they get those beautiful grill marks. Mmm, that caramelized pineapple smell!
7. Now comes the fun part: the STACK! Layer some rice on a plate, top with a grilled chicken thigh, and then crown it with a grilled pineapple slice. Repeat for each serving.
8. Serve immediately, and prepare for happy faces!

Tips for the Perfect Huli Huli Chicken Stack

Alright, you’ve got the basics down, but wanna take your Huli Huli Chicken Stack to the NEXT LEVEL? Here are a few tricks I’ve learned over the years grilling, and let me tell you, they make ALL the difference:

• Marinating is KEY. Obviously. But really, don’t skimp. That 30 minutes is the BARE minimum. The longer it marinates, the more flavorful (and tender!) the chicken will be.
• Grill temp matters! Medium heat is your friend. Too hot, and that sauce will burn before the chicken cooks through. Too low, and you’ll end up with rubbery chicken. Yuck! I like to aim for around 350°F. And a little tip from me? Always preheat those grill grates for even cooking.
• Pineapple power! Pick a pineapple that smells sweet and feels a little soft when you squeeze it. A ripe pineapple is a happy pineapple (and a happy Chicken stack!)

Variations on the Huli Huli Chicken Stack Recipe

Okay, so you’ve nailed the basic Huli Huli Chicken Stack? Awesome! Now let’s get a little crazy and mix things up! Here are a few fun variations I’ve tried (and LOVED!):

• Rice, rice, baby! Swap out the jasmine rice for coconut rice for extra tropical flavor. Or, if you’re feeling virtuous, go for quinoa!
• Veggie power! Add some grilled bell peppers and onions to the stack for extra color and nutrients. Grilled zucchini is great, too!
• Spice it up! Add a pinch of cayenne pepper to the marinade for a fiery kick. Or, drizzle some sriracha mayo on top before serving. YUM!
• Tofu time! For a vegetarian version, use firm or extra-firm tofu instead of chicken. Press out the excess water and marinate it just like you would the chicken. Grill it up and stack away!

Serving Suggestions for Your Huli Huli Chicken Stack

Alright, you’ve got your Huli Huli Chicken Stack ready to rock! But what should you serve WITH it? Here are a few of my go-to sides:

• Steamed veggies: Broccoli, edamame, snap peas…they all work! A little green never hurt nobody!
• Fresh salad: Something light and bright, like a cucumber and tomato salad with a vinaigrette.
• Coconut rice: For extra tropical vibes! It complements the chicken and pineapple perfectly.

Frequently Asked Questions About Huli Huli Chicken Stack

Got burning questions about my Huli Huli Chicken Stack? Don’t sweat it! I’ve got answers!

Can I use chicken breast instead of thighs?

You *can*, but honestly, I wouldn’t recommend it. Chicken thighs are much more forgiving on the grill and stay juicier. Chicken breasts tend to dry out more easily, especially with that sweet sauce that can burn. But if you absolutely MUST use chicken breasts, pound them out to an even thickness, and keep a super close eye on them on the grill! You might also decrease the grilling time.

How long can I marinate the chicken?

I recommend at least 30 minutes, but you can marinate it for up to 4 hours in the fridge. Any longer than that, and the chicken can get a little…mushy from the pineapple juice. Longer marinating does mean even MORE flavor though!

Can I bake the chicken instead of grilling?

Totally! If the weather’s not cooperating, or you just don’t feel like firing up the grill, you can bake the chicken in the oven. I’d recommend baking at 375°F (190°C) for about 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C). You could also toss the pineapple directly on the baking sheet along side the chicken in the last 10 minutes of cook time!

Nutritional Information for Huli Huli Chicken Stack

Okay, quick disclaimer! Just so you know, these numbers are estimates, and they can totally change depending on the brands and ingredients you use. But hey, it’s good to have a general idea, right?

Enjoyed This Huli Huli Chicken Stack? Leave a Comment Below

So, what did you think? Did this Huli Huli Chicken Stack transport you to the islands? Let me know in the comments below! And don’t forget to rate the recipe. Did you add any special ingredients when you made the stack?

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