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

Hawaiian Huli Huli Chicken Stack - Chicken magic recipes

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

Scale

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)

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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