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Hawaiian Huli Huli Chicken Stack – Sweet, Smoky & Island-Inspired

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Juicy grilled chicken glazed in a sweet pineapple-soy Huli Huli marinade, served over rice and stacked with grilled pineapple, crisp veggies, and island-style toppings.

Ingredients

Scale

For the Chicken & Marinade:

  • 1½ lbs boneless chicken thighs

  • ½ cup pineapple juice

  • ⅓ cup soy sauce

  • 2 tbsp brown sugar or honey

  • 2 tbsp ketchup

  • 2 tsp grated ginger

  • 2 garlic cloves, minced

  • 1 tbsp rice vinegar

For the Stack:

  • 4 cups cooked rice

  • 4 pineapple rings, grilled

  • 1 cup shredded red cabbage or slaw mix

  • 1 small cucumber, sliced

  • 2 green onions, sliced

  • ¼ cup chopped cilantro

  • Optional: sriracha mayo, sesame seeds

Instructions

For the Chicken & Marinade:

  • 1½ lbs boneless chicken thighs

  • ½ cup pineapple juice

  • ⅓ cup soy sauce

  • 2 tbsp brown sugar or honey

  • 2 tbsp ketchup

  • 2 tsp grated ginger

  • 2 garlic cloves, minced

  • 1 tbsp rice vinegar

For the Stack:

  • 4 cups cooked rice

  • 4 pineapple rings, grilled

  • 1 cup shredded red cabbage or slaw mix

  • 1 small cucumber, sliced

  • 2 green onions, sliced

  • ¼ cup chopped cilantro

  • Optional: sriracha mayo, sesame seeds

Notes

Use tamari for gluten-free. For extra sauce, simmer leftover marinade. Store leftovers in fridge for up to 4 days.

Find it online: https://dailywholekitchen.com/hawaiian-huli-huli-chicken-stack-sweet-smoky-island-inspired/