Introduction
There are certain smells that act like a secret code, unlocking entire seasons of memory. For me, the sweet, tangy steam of caramelizing pineapple juice and soy sauce instantly pulls me back to the dog days of summer in Bend, the kind where the asphalt shimmers and the only reasonable place to be is beside the old Weber grill. It was a chaotic summer, Ethan was swamped with a big project, and the kids, well, they were at that beautiful, tumultuous age where everything felt dramatic. I needed something easy, something delicious, and something that felt like a vacation in a bowl. That’s how I perfected the best Hawaiian Huli Huli Chicken Stack recipe, transforming a classic Hawaiian dish into what I called ‘dinner architecture.’ If you’ve been searching for an easy Huli Huli Chicken Stack grilling tips, you’ve found the right place. This dish, featuring perfectly grilled boneless skinless chicken thighs coated in that vibrant pineapple soy chicken glaze, is more than just dinner, it’s a moment of sunshine. It truly captures the essence of great comfort food. We’re going to create the most satisfying, authentic Hawaiian Huli Huli marinade and assemble a stunning stack that will make any weeknight feel like a luau.
Table of Contents
- Introduction
- Why You’ll Love This Hawaiian Huli Huli Chicken Stack
- Ingredients for Hawaiian Huli Huli Chicken Stack
- How to Make Hawaiian Huli Huli Chicken Stack
- Pro Tips & Variations
- Hawaiian Huli Huli Chicken Stack Serving Suggestions
- Hawaiian Huli Huli Chicken Stack Storage & Reheating
- FAQ about Hawaiian Huli Huli Chicken Stack
- Final Thoughts
Why You’ll Love This Hawaiian Huli Huli Chicken Stack
Connection, not perfection, is my kitchen motto, and this recipe for Hawaiian Huli Huli Chicken Stack embodies that philosophy perfectly. It looks incredibly impressive, like something you’d order at a fancy resort, but the process is absolutely foolproof. When I first served this, stacking the flavorful chicken over a bed of sticky rice and charred pineapple rings, the kids actually stopped mid-argument just to stare. That, my friends, is a kitchen victory!
Here’s why this version of Huli Huli Chicken recipe is about to be a permanent fixture in your dinner rotation, whether you’re making the sauce from scratch or using a quick cheat.
- Unbeatable Flavor Profile: The magic of Huli Huli is that perfect balance, a true dance between savory and sweet. We use pineapple juice and robust brown sugar for sweetness, balanced by savory soy sauce, aromatic garlic and sharp ginger. It’s a complex depth that develops beautifully on the grill, giving you a truly authentic Hawaiian BBQ chicken experience.
- Grilled to Perfection: We utilize boneless skinless chicken thighs because they stand up better to the high heat of grilling and retain moisture, resulting in tender, juicy meat every time. The sugar content in the marinade caramelizes beautifully, forming a glossy, irresistible crust that is the hallmark of expertly grilled Huli Huli chicken.
- Fantastic for Gatherings: Planning a summer block party or a ‘staycation’ dinner? This stack is naturally portion-controlled and easy to serve. It’s a fantastic centerpiece for any Hawaiian luau chicken stack theme. You can marinate the chicken a day ahead, meaning less fuss when your company arrives.
- A Feast for the Eyes (The Stack Assembly): The name Cinderelly is all about the presentation, and the ‘stack’ format takes this classic dish up a notch. Layering the ingredients, from the rice foundation to the chicken, and a final flourish of green onions, ensures every bite has texture and visual appeal. Understanding the proper Huli Huli chicken stack assembly is key (and easy!).
- Adaptable for All Diets: Need it gluten-free Huli Huli chicken? I’ve got you covered. Simply swap out traditional soy sauce for tamari. Do you prefer white meat? While I strongly recommend thighs, you can certainly use chicken breasts for thighs, just be careful not to overcook them!
This recipe is a reminder that the best food doesn’t require complexity, just good, whole ingredients and a little bit of heart. It’s what connects us to the vibrant, sunny spirit of the islands right here in our own backyard.
Ingredients for Hawaiian Huli Huli Chicken Stack
This marinade is where the magic lives. I keep the ingredients simple because the bold, natural flavors of the ginger and garlic should shine through.
For the Authentic Hawaiian Huli Huli Marinade:
- 1 cup pineapple juice (canned or fresh, they both work!)
- 1/2 cup low-sodium soy sauce (or tamari for soy (gluten-free))
- 1/2 cup packed brown sugar
- 1/4 cup ketchup (adds great color and acidic balance)
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon sesame oil (toasted is best for deeper flavor)
- 1 teaspoon cayenne or chili flakes (optional, but welcome)
For the Chicken Stack:
- 2 lbs boneless skinless chicken thighs, trimmed
- 8 rings of fresh or canned pineapple, drained and patted dry
- 2 cups prepared sticky rice (made fresh just before serving)
- Garnish: Sliced green onions, sesame seeds, and fresh cilantro.
How to Make Hawaiian Huli Huli Chicken Stack
Step-by-Step Instructions
This process is about layering flavor at every stage. We reserve half the marinade to turn into that signature pineapple soy chicken glaze, which is utterly essential for that glistening finish.
- Mix the Marinade: In a medium bowl, whisk together the pineapple juice, soy sauce, brown sugar, ketchup, minced garlic, grated ginger, sesame oil, and chili flakes (if using). Whisk vigorously until the brown sugar is fully dissolved.
- Divide and Reserve: This is crucial. Measure out exactly half of the marinade and set it aside in a separate, clean bowl. This reserved portion will later become our basting glaze. The other half is for marinating the raw chicken. This ensures food safety and maximum flavor.
- Marinate the Chicken: Place the boneless skinless chicken thighs in a large zip-top bag or a shallow dish. Pour the non-reserved marinade over the chicken, ensuring everything is fully coated. Press out the air and seal the bag. Marinate in the refrigerator for a minimum of 4 hours, and ideally, up to 12 hours. This long marination time is key to getting that deep, Hawaiian Huli Huli Chicken Stack flavor inside the meat.
- Create the Glaze: Pour the reserved marinade into a small saucepan. Bring it to a boil over medium-high heat. Once boiling, reduce the heat and let it simmer for about 8 to 10 minutes, or until the sauce has reduced by about a third and lightly thickened into a viscous glaze. This concentration is pure liquid gold. Set aside and keep warm.
- Prep the Grill: Preheat your grill to medium-high heat (around 375°F to 400°F). Make sure the grates are clean and lightly oiled to prevent sticking, especially with the sugar-heavy marinade. Remove the chicken from the marinade and discard the marinade.
- Grill the Pineapple: Place the pineapple rings directly on the grill grates. Grill for 2 to 3 minutes per side, just until they develop nice char marks and soften slightly. Remove the pineapple and set aside.
- Grill the Chicken: Place the marinated chicken thighs on the preheated grill. Cook for 5 to 7 minutes on the first side.
- Huli! (Turn): Flip the chicken. Now, using a basting brush, liberally coat the surfaces of the chicken with the reduced Huli Huli glaze. Grill for another 5 to 7 minutes, or until the internal temperature reaches 165°F. Every minute or so during the last few minutes, flip the chicken and baste the other side, building up that sticky, beautiful layer of pineapple soy chicken glaze.
- Rest and Slice: Transfer the chicken to a cutting board and let it rest for 5 to 10 minutes. Resting allows the juices to redistribute, ensuring a tender bite. Slice the chicken across the grain into generous strips, ready for your Huli Huli chicken stack assembly.
- Assemble the Stacks: Place a small, generous mound of warm sticky rice onto each plate. Top the rice with 1-2 grilled pineapple rings. Layer the sliced Huli Huli Chicken Stack over the pineapple. Drizzle any remaining glaze over the top and finish with a sprinkle of toasted sesame seeds and sliced green onions. Serve immediately. The rich aroma filling your kitchen is the sound of success.
Pro Tips & Variations
When Ethan and I first tried this Hawaiian Huli Huli Chicken Stack, we made a few mistakes, mostly burning the first batch of sauce because we didn’t realize how quickly the brown sugar caramelizes. These tips are born from those learning curves, designed to ensure your dinner is perfect every time.
Chef Cindy’s Kitchen Wisdom:
- Mistake-Proof Glaze Control: Because the Huli Huli glaze is high in sugar, it can burn easily, especially on an open flame. When you are basting, use a lower-heat zone on your grill (indirect heat, if possible) for the last few minutes of cooking. This allows the sauce to bubble and brown slowly without turning black.
- The Thigh is Right: I cannot stress this enough, the fat content in the boneless skinless chicken thighs is what makes this dish so forgiving and juicy. If you must use chicken breasts for thighs, slice them lengthwise to create thin cutlets and marinate for only 2 hours, as white meat absorbs the acidic marinade much faster.
- Smoky Flavor Boost: If you love that deep smokehouse flavor in your BBQ, add a few drops of liquid smoke to the marinade for an extra dimension that pairs beautifully with the sweet, sticky glaze.
- Pre-Made Shortcut: While I prefer homemade, if you are truly short on time, you can certainly substitute the bulk of the marinade with a high-quality ready-made teriyaki sauce, adding extra pineapple juice and brown sugar to capture the unique Huli Huli flavor profile.
Dietary & Flavor Variations:
- Gluten-Free Version: As mentioned, use tamari for soy (gluten-free). Ensure your ketchup is also certified gluten-free. This simple swap delivers delicious, gluten-free Huli Huli chicken that everyone can enjoy.
- Oven/Indoor Broiler Method: Don’t have a grill? No problem! Preheat your oven to 400°F. Line a baking sheet with foil and a rack. Bake the chicken for 20 minutes, then switch the oven to the broiler setting. Broil the chicken for 2-3 minutes per side, constantly basting with the glaze until beautifully charred and cooked through.
- Pineapple Power: For extra texture and flavor on the stack, instead of grilling the pineapple in rings, you can dice it and mix it with a little red onion and cilantro for a quick fresh salsa to pile on top. It gives this traditional recipe a vibrant, fresh kick. For side dishes, you might try this incredible recipe for Creamy Coconut Sticky Rice.
- Vegetarian Stack: The marinade works wonderfully on firm tofu (pressed and cubed) or large Portobello mushroom caps. Marinate either for only 1 hour and grill using the same basting technique. You’ll be surprised at how flavorful the marinade is on its own!
Hawaiian Huli Huli Chicken Stack Serving Suggestions
The beauty of the Hawaiian Huli Huli Chicken Stack is that it’s nearly a complete meal on its own, thanks to the perfect pairing of protein (chicken) and carbohydrate (rice). However, to fully embrace the Hawaiian luau chicken stack vibe, I love adding sides that offer visual contrast, fresh texture, and bright, clean flavors.
- Classic Sticky Rice Foundation: You absolutely must serve this over sticky rice. It provides the perfect, slightly sweet starchy base to soak up all that gorgeous, sticky glaze. Use medium-grain rice and rinse it thoroughly before cooking to ensure that wonderful, clumped texture.
- Macaroni Salad with a Twist: A staple at any plate lunch, a simple Hawaiian mac salad is essential. Mine includes a little bit of finely chopped carrots for crunch and a dash of apple cider vinegar in the dressing to cut the richness.
- Kālua Pig Cabbage: If you are hosting a real feast, serve alongside shredded cabbage sautéed quickly with a pinch of smoked salt or a small amount of leftover Kālua Pig. It offers a nice, light, cabbage crunch.
- Simple Greens: A crisp salad of butter lettuce or baby spinach with a light citrus vinaigrette (like lime and olive oil) offers necessary relief and contrast to the richness of the Hawaiian Huli Huli Chicken Stack. The freshness cleanses the palate beautifully. For another grilling favorite, I highly recommend checking out this resource about how to perfectly grill chicken skewers, which pairs nicely with this theme.
- Grilled Veggie Skewers: Thread bell peppers (red and yellow), zucchini, and pearl onions onto skewers. Brush them lightly with leftover Huli Huli glaze during the last 5 minutes of grilling so they get a lovely, caramelized sheen.
Remember, the goal is always to create a meal that tells a story, a meal that brings the warmth and generosity of the islands right to your kitchen table. Enjoying a meal like this is the perfect way to practice gratitude for the simple things.
Hawaiian Huli Huli Chicken Stack Storage & Reheating
One of the best things about making a generous portion of Hawaiian Huli Huli Chicken Stack is the fantastic leftovers. I often double the batch just to ensure Ethan has enough for lunches during the week. This marinade actually continues to deepen in flavor overnight, making the next day’s meal just as satisfying.
Storage Instructions:
- Refrigeration: Store the cooked Huli Huli Chicken and the sticky rice separately in airtight containers. The chicken will keep beautifully for up to 4 days. Cooked rice should be cooled quickly and can be refrigerated for 3 days.
- Freezing: The cooked chicken can be frozen. Allow it to cool completely, then place it in a freezer-safe bag or container, removing as much air as possible. It will maintain its quality for up to 3 months. Thaw overnight in the refrigerator.
- Glaze Storage: Any leftover reduced glaze can be stored in the refrigerator for up to 2 weeks and makes an amazing dipping sauce for spring rolls or nuggets.
Reheating Methods:
You want to retain the moistness of the boneless skinless chicken thighs and keep the sticky glaze from drying out.
- Best Method (Oven/Toaster Oven): Preheat to 350°F. Place the chicken on a foil-lined baking sheet and drizzle with a tablespoon of water or a little bit of the reserved glaze. Cover loosely with foil. Bake for 10-15 minutes, or until fully heated through. The steam helps revive the chicken beautifully.
- Quick Method (Microwave): While quick, use caution. Heat the sliced chicken on 50% power in 30-second intervals to prevent the meat from becoming tough.
- Reheating Rice: Sprinkle the refrigerated sticky rice with a tablespoon of water and cover tightly with plastic wrap. Microwave for 1 to 2 minutes, or until steaming. The water will create steam and bring the rice back to its perfect sticky consistency.
FAQ about Hawaiian Huli Huli Chicken Stack
What is the best cut of meat for Huli Huli Chicken Stack?
For the juiciest, most flavorful result, boneless skinless chicken thighs are highly recommended. While you can use chicken breasts for thighs, the thighs contain more fat which prevents them from trying out during the high-heat grilling process required to caramelize the sugar in the authentic Hawaiian Huli Huli marinade.
Can I make this easy Huli Huli Chicken Stack recipe in advance?
Absolutely! This is a fantastic make-ahead meal. You can prepare the marinade and marinate the chicken for up to 12 hours. You can also prepare the Huli Huli glaze several days in advance and store it in the refrigerator. The most essential element for fresh flavor is serving the final stack with warm, freshly made sticky rice.
How do I avoid burning the pineapple soy chicken glaze?
The high sugar content from the brown sugar and pineapple juice means the sauce can burn quickly. The key tips for successful grilling are twofold: first, reduce the glaze on the stovetop before brushing it on, and second, apply the reduced glaze during the final stage of cooking, utilizing lower, indirect heat on the grill. Additionally, ensure your grill grates are clean before starting.
What does the term Huli Huli mean?
Huli means ‘turn’ or ‘turn over’ in Hawaiian. So Huli Huli Chicken literally means ‘turn, turn chicken,’ which references the traditional cooking method where the chicken is repeatedly rotated over a flame while being basted with its signature sweet and sticky sauce. This is essential for getting the perfect exterior on your grilled Huli Huli chicken.
Can I make this a gluten-free Huli Huli Chicken Stack?
Yes, simply substitute the standard soy sauce for tamari or coconut aminos. Since most of the other ingredients, like pineapple juice and fresh ginger, are naturally gluten-free, this substitution makes the entire Hawaiian Huli Huli Chicken Stack safe for gluten sensitivities.
Final Thoughts
Cooking is often simply an act of translation, taking a quiet feeling and turning it into something tangible and shared. When I see Ethan and the kids gathered around the table, the light hitting that glossy, dark-amber Hawaiian Huli Huli Chicken Stack, it’s a quiet moment of gratitude. It reminds me that even when the world outside feels chaotic, we can find our anchor right here, in the simple ritual of dinner. There is power in the steam rising off the sticky rice, and comfort in the sticky fingers reaching for another piece of sweet, savory chicken. Do you know what? That’s more than enough. It’s everything.
If this recipe brought a bit of sunshine to your table, please consider tagging us on Instagram and letting me know how your stacking went! And for more easy, heartfelt comfort recipes, don’t forget to check out this delicious recipe for easy tropical pineapple skewers.
Happy cooking, friends. May your kitchen always be full of love and good smells.
Hawaiian Huli Huli Chicken Stack
Ingredients
Equipment
Method
- In a medium bowl, whisk together the pineapple juice, soy sauce or tamari, brown sugar, ketchup, minced garlic, grated ginger, sesame oil, and chili flakes (if using). Whisk vigorously until the brown sugar is fully dissolved.
- Measure out exactly half of the marinade and set it aside in a separate, clean bowl. The other half is for marinating the raw chicken.
- Place the boneless skinless chicken thighs in a large zip-top bag or a shallow dish. Pour the non-reserved marinade over the chicken, ensuring everything is fully coated. Press out the air and seal the bag. Marinate in the refrigerator for a minimum of 4 hours, and ideally, up to 12 hours.
- Pour the reserved marinade into a small saucepan. Bring it to a boil over medium-high heat. Once boiling, reduce the heat and let it simmer for about 8 to 10 minutes, or until the sauce has reduced by about a third and lightly thickened into a viscous glaze. Set aside and keep warm.
- Preheat your grill to medium-high heat (around 375°F to 400°F). Make sure the grates are clean and lightly oiled to prevent sticking.
- Place the pineapple rings directly on the grill grates. Grill for 2 to 3 minutes per side, just until they develop nice char marks and soften slightly. Remove and set aside.
- Remove the chicken from the marinade and discard the marinade. Place the marinated chicken thighs on the preheated grill. Cook for 5 to 7 minutes on the first side.
- Flip the chicken. Using a basting brush, liberally coat the surfaces of the chicken with the reduced Huli Huli glaze. Grill for another 5 to 7 minutes, or until the internal temperature reaches 165°F. Every minute or so during the last few minutes, flip the chicken and baste the other side.
- Transfer the chicken to a cutting board and let it rest for 5 to 10 minutes. Slice the chicken across the grain into generous strips.
- Place a small, generous mound of warm sticky rice onto each plate. Top the rice with 1-2 grilled pineapple rings. Layer the sliced chicken over the pineapple. Drizzle any remaining glaze over the top and finish with a sprinkle of toasted sesame seeds, sliced green onions, and fresh cilantro. Serve immediately.