All the island vibes—juicy grilled chicken glazed in a sticky-sweet huli huli sauce, stacked high with coconut rice, caramelized pineapple, and a crunchy citrus slaw. This Hawaiian Huli Huli Chicken Stack eats like a festival plate but cooks fast enough for Tuesday night. No alcohol required; just classic pantry ingredients and big flavor.
Why You’ll Love It
- Layered textures: Tender chicken, charred pineapple, fluffy rice, crisp slaw.
- Balanced flavor: Sweet pineapple + umami soy + gingery heat + bright lime.
- Meal-prep friendly: Marinate ahead; grill in 10–12 minutes.
- Flexible: Grill or stovetop, thighs or breasts, bowls or plated stacks.
Ingredients
Huli Huli Marinade & Glaze
- 1 cup pineapple juice
- ¼ cup low-sodium soy sauce
- ¼ cup ketchup
- 3 tbsp brown sugar
- 2 tbsp rice vinegar (or lemon juice)
- 1 tbsp honey
- 1 tbsp fresh ginger, finely grated
- 3 cloves garlic, minced
- 1 tsp sesame oil (optional)
- ½–1 tsp chili flakes (optional, to taste)
Chicken
- 1½ lb (680 g) boneless, skinless chicken thighs (or breasts, pounded ¾ in / 2 cm)
- Kosher salt & black pepper
- 1 tbsp neutral oil (for grill or pan)
Coconut-Lime Rice
- 1 cup jasmine rice, rinsed
- 1 cup coconut milk (well-shaken)
- ¾ cup water
- ½ tsp salt
- Zest of ½ lime + 1 tbsp lime juice (to finish)
Crunchy Island Slaw
- 2 cups shredded cabbage (green or mix)
- 1 cup shredded carrots
- 2 scallions, thinly sliced
- ¼ cup fresh cilantro or parsley, chopped
- 2 tbsp mayonnaise
- 1 tbsp Greek yogurt (or mayo)
- 1 tbsp rice vinegar
- 1 tsp honey
- Pinch salt & pepper
Stack Extras
- 1 fresh pineapple, peeled & cut into ½-inch rings (or canned rings, well-drained)
- Toasted sesame seeds, extra cilantro, lime wedges, sliced red chili (optional)
Time & Yield
- Prep: 20 minutes (plus marinating)
- Cook: 25 minutes
- Total: ~45 minutes (marinade hands-off)
- Yield: 4 hearty stacks
Step-by-Step
1) Mix the Marinade
Whisk pineapple juice, soy, ketchup, brown sugar, rice vinegar, honey, ginger, garlic, sesame oil, and chili flakes.
- Set aside ½ cup for glazing.
- Pour the rest over chicken; marinate 30 minutes up to 8 hours (refrigerated).
2) Cook the Coconut-Lime Rice
Add rice, coconut milk, water, and salt to a pot; bring to a simmer. Cover, reduce heat to low, cook 12 minutes. Rest 10 minutes, then fluff with lime zest and juice.
3) Make the Slaw
Stir mayo, yogurt, vinegar, honey, salt, and pepper. Toss with cabbage, carrots, scallions, and cilantro. Chill.
4) Grill (or Pan-Sear) the Pineapple
Lightly oil grates (or a cast-iron skillet). Cook pineapple over medium-high 2–3 minutes per side until charred. Reserve.
5) Cook the Chicken
Remove chicken; pat dry, season lightly with salt & pepper.
- Grill: Medium-high heat, 5–6 minutes per side, basting during the last 2 minutes with the reserved glaze.
- Stovetop: Sear in 1 tbsp oil over medium-high 5–6 minutes per side, basting with glaze until glossy and 165°F/74°C internal.
Rest 5 minutes, then slice.
6) Reduce the Glaze (Optional but Wow)
Simmer remaining glaze in a small pan 3–5 minutes until syrupy; remove from heat.
7) Stack It Up
Spoon a bed of coconut-lime rice, add charred pineapple, pile on sliced huli huli chicken, top with a mound of crunchy slaw, and finish with sticky glaze, sesame seeds, herbs, and a squeeze of lime.
Pro Tips
- Thighs = juicier. If using breasts, pound evenly and watch temp closely.
- Pat dry before searing. Better browning, less steaming.
- Glaze at the end. Sugar can burn—brush during the final minutes only.
- Brighten to finish. A final squeeze of lime keeps it from tasting too sweet.
Variations & Swaps
- Veggie Stack: Swap chicken for grilled portobellos or tofu (press, then marinate 30–60 minutes).
- Garlic-Chile Kick: Add 1–2 tsp sriracha to the glaze.
- Mango Salsa Topper: Diced mango + red onion + cilantro + lime for a fresh crown.
- No Coconut? Use plain jasmine rice; finish with a pat of butter and lime zest.
Make-Ahead & Meal Prep
- Marinate: Up to 8 hours ahead.
- Rice: Cook up to 2 days ahead; reheat with a splash of water.
- Slaw: Dress up to 6 hours ahead (stays crisp).
- Leftovers: Refrigerate stacks (components separate) 2–3 days. Reheat chicken gently; re-warm glaze if thick.
Nutrition (Per Serving, 1 of 4)
Approx. 560–620 kcal, 20–24 g fat, 64–72 g carbs, 30–34 g protein, sodium varies by soy brand.
Why This Stack Steals the Show
It’s everything you want in a single forkful—smoky-sweet chicken, tropical caramel from pineapple, cooling crunch of slaw, and fragrant coconut rice, all lacquered in that shiny huli huli glaze. Crowd-pleaser for parties, effortless upgrade for weeknights.
Final Thought: Fire up the grill (or skillet), cue the island playlist, and stack high. One bite and you’re on vacation.