If you’re craving something sweet, smoky, and downright vacation-worthy without hopping a plane, this Hawaiian Huli Huli Chicken Stack is your golden ticket. 🍗🍍 Bursting with bold teriyaki flavor, a hint of tropical pineapple sweetness, and just the right amount of smoky char, this recipe is an absolute flavor bomb that your taste buds will thank you for—and yes, it’s weeknight doable.
Whether you’re feeding picky eaters, trying to jazz up your usual dinner rotation, or you just need something satisfying and pretty enough for Instagram, this stack brings the aloha magic right to your plate.
Table of Contents
Why You’ll Love This Hawaiian Huli Huli Chicken Stack
Let me count the ways—because this dish is a little love letter to flavor, ease, and summertime vibes.
✅ Family-Friendly – Kids devour it. Adults hoard the leftovers. Win-win.
✅ Perfect for Grilling Season (or Not) – Toss it on the outdoor grill or use your stovetop grill pan—no shame in your indoor game.
✅ Layered for Joy – Each bite gives you juicy marinated chicken, caramelized pineapple, and that sweet-savory glaze you could practically drink.
✅ Meal-Prep Hero – Double the batch and reheat for lunch. Trust me, future-you will high-five present-you.
Ingredients You’ll Need
The ingredients list is full of pantry faves and fresh goodies that pack a flavorful punch:
- Chicken breasts or thighs, boneless & skinless – Opt for air-chilled or organic for next-level juiciness.
- Teriyaki sauce – Low sodium if you’re watching salt but still want that bold umami kick.
- Pineapple juice – 100% pure, no added sugar. You’re sweet enough already. 😉
- Soy sauce – Low sodium or naturally brewed keeps things balanced.
- Brown sugar – For molasses-rich depth. Dark brown sugar? Even better.
- Fresh garlic – Chop those big cloves for the best flavor payoff.
- Fresh ginger – Grate it in for zingy warmth. Smooth knobs = freshest pick.
- Toasted sesame oil – Adds nutty, deep flavor. A little goes a long way.
- Fresh pineapple rings – Grill ‘em up. Garnish like a tropical queen.
- Green onions & sesame seeds – For a pop of color and crunch.
How to Make Hawaiian Huli Huli Chicken Stack (Step-by-Step)
Here’s how to bring this delicious island dream to life—without breaking a sweat.
Step 1: Make the Huli Huli Marinade
In a bowl, whisk together:
- ½ cup teriyaki sauce
- ⅓ cup pineapple juice
- ¼ cup soy sauce
- 3 tablespoons brown sugar
- 2 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 1 teaspoon toasted sesame oil
Stir it well until the sugar dissolves. Give it a little taste—you’ll see the flavor magic already happening!
Step 2: Marinate the Chicken
Place your chicken (about 1.5 pounds) in a zip-top bag or shallow dish. Pour the marinade over it, seal it up, and let it chill in the fridge for at least 2 hours, but overnight is best for maximum flavor.
Pro tip: Flip the chicken once or twice while it marinates so every piece gets the full spa treatment.
Step 3: Grill It Up
Heat your grill (or grill pan) to medium-high. Remove the chicken from the marinade (save the leftover marinade!) and grill for about 6–7 minutes per side, or until fully cooked with those gorgeous grill marks.
Step 4: Caramelize the Pineapple
While the chicken’s grilling, throw your fresh pineapple rings on the grill too! Just 2–3 minutes per side until they’re golden and slightly charred.
Step 5: Reduce the Marinade
Pour the reserved marinade into a small saucepan. Bring to a simmer and cook for 5–6 minutes, stirring occasionally, until it thickens into a glossy glaze.
Tip: If you’re worried about raw chicken juices, boil the sauce for at least 5 minutes and you’re golden.
Step 6: Stack & Garnish
Layer it up:
- Chicken at the base
- Pineapple ring on top
- Drizzle with the warm glaze
- Sprinkle with sesame seeds and sliced green onions
Boom. Gorgeous. And ridiculously delicious.
Chicken Stack Tips from My Kitchen to Yours
- Short on time? Marinate the chicken in the morning—it only takes 5 minutes to mix, and your future self will thank you at dinnertime.
- Too hot to grill? No shame in using a grill pan or even baking the chicken at 400°F for 20–25 minutes.
- Serving a crowd? Slice the chicken after grilling and set it up buffet-style with toppings. It’s like an island taco bar, and everyone gets what they want.
My Go-To Summer Dinner
The first time I made this dish, it was for a backyard BBQ. My youngest took one bite, tilted his head like a curious puppy, and said, “Mom, this tastes like a beach!” From that day on, this became our summer thing. And even when it’s snowing outside, I break this recipe out just to get a taste of sunshine on a plate.
FAQs About Hawaiian Huli Huli Chicken Stack
Can I use canned pineapple instead of fresh?
You can, but fresh pineapple gives you that perfect grill char and a deeper sweetness. Just drain canned slices well before grilling.
How do I store leftovers?
Store chicken and pineapple in an airtight container in the fridge for up to 3 days. Reheat in a skillet or microwave—just don’t microwave too long or it’ll dry out.
What’s the best way to serve this dish?
Over steamed rice, coconut rice, or even on a toasted bun if you’re feeling sandwich-y. Don’t forget an extra drizzle of that glaze
Bring the Aloha Home
This Hawaiian Huli Huli Chicken Stack isn’t just a meal—it’s a mini getaway for your taste buds. Sweet, smoky, tangy, and oh-so-juicy, it’s everything you want when dinner needs to feel special without actually being hard.
So fire up that grill (or stovetop) and bring some island flair to your weeknight dinner. And when your family starts asking for seconds before you’ve even sat down, just smile and say, “Mahalo.”
Ready to taste the magic? Let me know how your Hawaiian Huli Huli Chicken Stack turns out—and don’t forget to snap a pic and tag me @chickenmagicrecipes. I love seeing your kitchen wins!
More Chicken Magic to Explore
If you loved the tropical flair of the Hawaiian Huli Huli Chicken Stack, here are a few more delicious ideas to keep your chicken game strong all week long! These recipes pair beautifully with similar ingredients or flavors and make perfect next-click options for your meal planning inspiration:
- Craving a wrap-and-go style dish with that same smoky-sweet balance? Don’t miss our vibrant BBQ Chicken Coleslaw Wraps—they’re perfect for quick lunches or casual dinners.
- Looking for another twist on tropical flavors? Try these zesty Chili Lime Chicken Tacos with Grilled Pineapple Salsa. That grilled pineapple vibe? Still the star.
- Need a lighter, low-maintenance dinner option? Check out this simple yet satisfying Slow Cooker Teriyaki Chicken—it’s a cousin to our Huli Huli, with all-day flavor and no-fuss cooking.
- And for a fully tropical meal in one bite, you have to try our crowd-favorite Sweet Hawaiian Crockpot Chicken. Set it, forget it, and let the island aroma do all the talking.
Happy cooking—and don’t forget to bookmark your favorites for next time!
Print
Hawaiian Huli Huli Chicken Stack
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
This Hawaiian Huli Huli Chicken Stack is a juicy, smoky-sweet masterpiece stacked high with teriyaki-marinated chicken, caramelized pineapple, and fluffy white rice. A tropical-inspired dinner that’s easy enough for weeknights but fancy enough to impress!
Ingredients
1.5 lbs boneless, skinless chicken breasts or thighs (organic or air-chilled preferred)
½ cup low-sodium teriyaki sauce
⅓ cup pure pineapple juice (no sugar added)
¼ cup low-sodium or naturally brewed soy sauce
3 tbsp dark brown sugar
2 large garlic cloves, minced
1 tbsp freshly grated ginger
1 tsp toasted sesame oil
4 fresh pineapple rings
Cooked white rice (for stacking)
2 tbsp sliced green onions (for garnish)
1 tsp sesame seeds (for garnish)
Instructions
Make the Marinade:
In a medium bowl, whisk together teriyaki sauce, pineapple juice, soy sauce, brown sugar, garlic, ginger, and sesame oil.Marinate the Chicken:
Place chicken in a large zip-top bag or shallow dish. Pour marinade over it, seal, and refrigerate for at least 2 hours (or overnight for max flavor).Grill the Chicken:
Preheat grill or grill pan to medium-high heat. Remove chicken from marinade (reserve marinade), and grill for 6–7 minutes per side until cooked through and charred.Grill Pineapple:
Add pineapple rings to the grill. Cook 2–3 minutes per side until caramelized.Make the Glaze:
In a small saucepan, boil reserved marinade for 5–6 minutes until thickened into a glossy sauce.Assemble the Stack:
Spoon rice onto a plate, layer with grilled chicken, top with a grilled pineapple ring, then drizzle with glaze. Garnish with green onions and sesame seeds.
Notes
No grill? You can use a stovetop grill pan or bake the chicken at 400°F for 20–25 minutes.
Want it spicier? Add a touch of sriracha or crushed red pepper to the marinade.
Great for meal prep! Store cooked chicken and pineapple separately, reheat, and stack fresh.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Grilling
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 stack
- Calories: 480 kcal
- Sugar: 14 g
- Sodium: 870 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 2 g
- Protein: 36 g
- Cholesterol: 115 mg