Hawaiian Huli Huli Chicken Stack

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients

For the Marinade:

1 tablespoon sesame oil

1 teaspoon grated fresh ginger

2 cloves garlic, finely chopped

2 tablespoons packed brown sugar

1/4 cup soy sauce

1/2 cup pineapple juice

1 cup teriyaki sauce

For the Chicken:

4 boneless, skinless chicken thighs or breasts

Salt & pepper to taste

For the Stack:

2 cups cooked white or jasmine rice (or cabbage slaw for a lighter option)

1 cup grilled pineapple slices or chunks

1/2 red onion, thinly sliced

1/2 cup shredded carrots

2 green onions, chopped

Sesame seeds (for garnish)

Cilantro (optional, for garnish)

 

Instructions

1. Marinate the Chicken
In a bowl or zip-top bag, combine all marinade ingredients. Add chicken and coat well. Refrigerate for at least 2 hours (overnight for best flavor).

2. Grill or Sear the Chicken
Preheat grill or skillet to medium-high heat. Remove chicken from marinade (discard excess marinade) and cook until internal temperature reaches 165°F (74°C), about 5–7 minutes per side. Let rest, then slice.

3. Prepare the Stack Base
In each bowl or plate, add a layer of warm rice or cabbage slaw.

4. Build the Stack
Top with sliced Huli Huli chicken, grilled pineapple, red onions, shredded carrots, and green onions.

5. Garnish & Serve
Sprinkle with sesame seeds and cilantro. Optionally, drizzle with extra teriyaki or a light sriracha-mayo for a spicy kick.