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Hawaiian Huli Huli Chicken Stack

A towering tropical meal featuring sticky, sweet-and-savory charred chicken thighs stacked over fluffy rice, crowned with fresh pineapple, avocado, and chili peppers, all drenched in a rich homemade glaze.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Marinating Time 4 hours
Total Time 35 minutes
Servings: 4 stacks
Course: Dinner, Main Course
Cuisine: American, Hawaiian
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Chicken & Marinade
  • 2 lbs boneless, skinless chicken thighs
  • 1 cup pineapple juice
  • 0.5 cup low-sodium soy sauce
  • 0.5 cup light brown sugar packed
  • 0.33 cup ketchup
  • 0.25 cup chicken broth or water
  • 3 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 1 tbsp sesame oil
Stack Base & Toppings
  • 4 cups white rice cooked
  • 1 cup fresh pineapple diced
  • 1 large avocado pitted and diced
  • 1 red chili pepper sliced
  • 0.25 cup fresh cilantro chopped
  • 2 green onions sliced
  • 1 tbsp sesame seeds toasted
  • 1 lime cut into wedges

Equipment

  • Mixing bowls
  • Large Skillet or Grill
  • Small Saucepan

Method
 

  1. Whisk together pineapple juice, soy sauce, brown sugar, ketchup, broth, garlic, ginger, and sesame oil. Reserve exactly 1 cup of this marinade.
  2. Pour the remaining marinade over the chicken thighs. Marinate in the refrigerator for 4 to 12 hours.
  3. Bring the reserved 1 cup of marinade to a boil in a small saucepan. Reduce heat and simmer for 10-15 minutes until it becomes a thick, glossy glaze. Set aside.
  4. Heat a skillet over medium-high heat. Discard used marinade and cook the chicken thighs for 5-7 minutes per side until deeply charred and cooked through (165°F).
  5. To serve, place a mound of cooked rice on a plate. Stack 2-3 cooked chicken thighs on the rice.
  6. Drizzle heavily with the reduced glaze. Top with diced pineapple, avocado, chili slices, cilantro, green onions, and sesame seeds. Serve with lime wedges.

Notes

Do not marinate the chicken for more than 24 hours, as the pineapple juice enzymes will break down the meat too much, making it mushy.