Name: Hawaiian Huli Huli Chicken Stack
Prep time: PT-488453H47S
Cook time: 25 min
Total time: 1 h 20 min
Cuisine: Hawaiian
Ingredients: 2 lbs boneless, skinless chicken thighs (or chicken breasts); 1/2 cup pineapple juice; 1/2 cup soy sauce; 1/4 cup brown sugar; 1/4 cup ketchup; 2 garlic cloves, minced; 1 tsp fresh ginger, grated; 1 tsp sesame oil (optional); 1 pinch chili flakes (optional); 3 cups cooked rice (sticky or jasmine); 4–6 pineapple slices, fresh or canned, grilled; 2 tbsp green onions, chopped (for garnish); 1 tbsp sesame seeds (for garnish); Fresh cilantro leaves (optional garnish)

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Here’s a full article based on the recipe you shared and similar versions I found — I adapted and fleshed some details to make it clear and cookable.

I combined tender marinated chicken, grilled pineapple, and fluffy rice into a stacked dish that brings together sweet, smoky, and tropical flavors. The “stack” version of Huli Huli chicken layers the components instead of just serving them side‑by‑side — it looks impressive and tastes amazing.

Hawaiian Huli Huli Chicken Stack

Why I’ll Love This Recipe

The marinade with pineapple juice gives sweetness and helps tenderize the chicken, so the texture ends up juicy.
The grilling caramelizes sugars in the marinade (glaze) for that smoky, slightly charred flavor.
The stack build makes each serving visually appealing — rice, chicken, pineapple in layers — and every bite includes a mix of flavors and textures.
It works well for gatherings, parties, or a special dinner, yet it’s flexible enough for everyday cooking.

Ingredients

Here’s what I used / recommend to make this.
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 lbs boneless, skinless chicken thighs (or chicken breasts, though thighs stay juicier)
½ cup pineapple juice
½ cup soy sauce
¼ cup brown sugar
¼ cup ketchup
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
Optional: 1 teaspoon sesame oil, pinch of chili flakes (for heat)
For the stack: cooked rice (sticky rice or jasmine), grilled pineapple slices
Garnish: green onions, sesame seeds, fresh cilantro (optional)

Directions

Make the Marinade & Marinate the Chicken
In a bowl, whisk together pineapple juice, soy sauce, brown sugar, ketchup, garlic, ginger, plus optional sesame oil and chili flakes. I reserve some of that marinade (before adding raw chicken) to use later for basting/glazing. Then I place the chicken into the marinade, cover (or use a resealable bag), and chill for at least 1 hour; overnight gives best flavor.
Prepare the Rice
Cook rice according to package directions (sticky rice or jasmine works well). Once done, fluff it and keep warm.
Grill the Chicken & Pineapple
Preheat grill to medium heat. Remove chicken from marinade, pat lightly. Grill chicken about 5–6 minutes per side, basting with reserved marinade, until the internal temperature reaches 165°F (75°C). Grill pineapple slices meanwhile — about 2‑3 minutes per side until nicely caramelized.
Assemble the Stack
On each plate: place a mound of rice first; then chicken sliced or whole on top; then a grilled pineapple slice on top or between layers. Drizzle extra glaze over everything. Garnish with green onions, sesame seeds, cilantro if desired.
Serve
Let the dish rest a few minutes after grilling before slicing chicken so juices redistribute. Serve warm.

Servings and Timing

Servings: about 4 servings
Prep Time: ~20 minutes + marinating time (1 hour at least, ideally overnight)
Cook Time: ~25‑30 minutes (rice + grilling + assembly)
Total Time: ~1 hr 20 min if you count minimal marinating; more if marinating longer

Variations

Use chicken breasts if you prefer leaner meat; butterfly or thin‑slice them so they cook evenly.
Grill with skin on or bone‑in pieces for more smoky flavor (but adjust cooking time).
Swap rice base: coconut rice, brown rice, mixed grains, cauliflower rice for lower carb.
Add more tropical fruits (mango, papaya) or grilled vegetables in layers.
Add a spicy kick: red chili flakes, sriracha, or fresh chili in the marinade or as a garnish.

Storage / Reheating

Store any leftover chicken and components in airtight containers in the fridge; they’ll keep 3‑4 days.
For reheating: gently warm chicken in oven or skillet, adding a little of the saved glaze or marinade to keep moist. Rice can be steamed or microwaved with a splash of water to prevent drying.
Pineapple slices are best fresh or reheated lightly, so they don’t become too mushy.

FAQs

What cut of chicken works best?

I prefer using chicken thighs because they stay juicier and more forgiving with grilling. Chicken breasts can be used, but I make them thinner or butterfly them so they cook through without drying out.

Can I make this without a grill?

Yes. I can bake the chicken in a hot oven (about 200‑220°C / 400‑425°F) or use a grill pan indoors. For the pineapple, I can sauté or broil slices to get caramelization if no outdoor grill is available.

How long should I marinate?

At least 1 hour is okay, but for deeper flavour I marinate overnight. The longer time lets the flavors penetrate and the pineapple juice tenderizes nicely.

Is it better to use fresh pineapple juice vs canned?

Fresh pineapple juice gives a brighter flavor; canned works fine too if it’s 100% juice. One note: fresh pineapple has enzymes that can over‑tenderize if overused, so balance is key.

What if the glaze burns on the grill?

Because the marinade has sugar, it can burn if heat is too high. I grill on medium heat, turn chicken often, and baste toward the end. If the outside is caramelized but chicken isn’t done, I move it to a cooler part of the grill or reduce heat.

Conclusion

I love making this Hawaiian Huli Huli Chicken Stack because it’s more than just a meal — it’s a showstopper with layers of flavour, texture, and tropical flair. The sweet and smoky marinade, the juicy chicken, the caramelized pineapple, and the rice make every bite satisfying. With some planning (especially marinating ahead) it’s totally doable on a weeknight or for guests. I hope you enjoy making it as much as I do.