Huli Huli Chicken with Grilled Pineapple Recipe
This Hawaiian Huli Huli Chicken Stack features tender grilled chicken marinated in a flavorful blend of teriyaki, pineapple juice, and ginger, topped with caramelized pineapple rings and served on a bed of steamed white rice. Finished with a glossy homemade glaze and garnished with green onions and sesame seeds, this dish brings a delicious tropical twist perfect for weeknight dinners or entertaining.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Hawaiian
Ingredients
Chicken and Marinade
- 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
Additional Ingredients
- 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 until the sugar is dissolved and the mixture is well combined.
- Marinate the Chicken: Place chicken breasts or thighs in a large zip-top bag or shallow dish. Pour the marinade over the chicken, seal the bag or cover the dish, and refrigerate for at least 2 hours or up to overnight to allow the flavors to deeply infuse.
- Grill the Chicken: Preheat your grill or a grill pan over medium-high heat. Remove the chicken from the marinade, reserving the marinade for later use. Grill the chicken for about 6 to 7 minutes per side or until fully cooked through and nicely charred on the outside.
- Grill Pineapple: Add the fresh pineapple rings to the grill. Cook for 2 to 3 minutes on each side until they develop caramelized grill marks and are warmed through.
- Make the Glaze: Pour the reserved marinade into a small saucepan and bring it to a boil. Reduce the heat and simmer for 5 to 6 minutes, stirring occasionally, until the marinade thickens into a glossy sauce suitable for glazing.
- Assemble the Stack: On each serving plate, spoon a portion of cooked white rice. Layer grilled chicken on top of the rice, then place a caramelized pineapple ring over the chicken. Drizzle the thickened glaze generously over the stack. Garnish with sliced green onions and a sprinkle of sesame seeds before serving.
Notes
- For best results, marinate the chicken overnight to maximize flavor absorption.
- You can substitute chicken thighs for breasts if you prefer juicier meat.
- Use fresh pineapple for grilling to achieve the best caramelization and flavor.
- If you don't have a grill, a grill pan or stovetop skillet will work as an alternative.
- Make sure to boil the reserved marinade thoroughly to eliminate any bacteria from the raw chicken.
