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Hawaiian Huli Huli Chicken Stack

A delightful blend of sweet and savory flavors, this Hawaiian dish combines grilled chicken thighs with caramelized pineapple, served over fluffy rice for a delicious meal.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Hawaiian, Tropical
Calories: 400
Ingredients Method Notes

Ingredients
  

For the marinade
  • 1/4 cup soy sauce Use low-sodium if preferred.
  • 1/4 cup ketchup
  • 1/4 cup brown sugar Light or dark brown sugar can be used.
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon ginger (grated) Fresh ginger adds the best flavor.
  • 1 tablespoon garlic (minced) Fresh garlic is recommended.
Main ingredients
  • 4 pieces chicken thighs Look for fresh pieces with some fat.
  • 1 piece pineapple (sliced) Choose a fragrant pineapple.
  • 2 pieces green onions (sliced for garnish)
  • 4 cups cooked rice For serving.

Method
 

Preparation
  1. In a medium bowl, combine soy sauce, ketchup, brown sugar, apple cider vinegar, ginger, and garlic. Whisk well until the sugar dissolves completely.
  2. Place the chicken thighs in a shallow dish or resealable bag and pour the marinade over them. Allow the chicken to marinate for at least one hour.
Cooking
  1. Preheat your grill to medium-high heat.
  2. Remove the chicken from the marinade and place it on the grill. Grill for about 6-7 minutes on each side until they reach an internal temperature of 165°F (75°C).
  3. Add pineapple slices to the grill in the last few minutes. Grill until caramelized, about 2-3 minutes per side.
Assembly
  1. Stack the grilled chicken on a serving of rice and top with the caramelized pineapple.
  2. Garnish with sliced green onions.

Notes

Store leftovers in an airtight container for up to 3 days. To reheat, microwave covered with a damp paper towel to retain moisture.