Hawaiian Huli Huli Chicken Stack is a bright, juicy dish that mixes sweet pineapple with savory grilled chicken. This stack is quick to make and shows off tropical flavors in every bite. It fits a casual weeknight or a party plate and looks great on the table. If you like handheld meals, try it with a warm wrap for a different feel — see this tasty Hawaiian chicken wrap for an easy idea.
Why You’ll Love This Recipe
- Quick & easy: simple steps and short active cook time.
- Fresh tropical taste: sweet pineapple and tangy marinade balance the chicken.
- Simple ingredients: uses items you can find in any grocery store.
- Great for guests: stacks look pleasing and serve well on a platter.
- Crowd-pleaser: both kids and adults enjoy the sweet-and-salty mix.
This version stands out because you grill both the chicken and fruit, giving a charred, smoky hint that lifts the whole dish. The stack looks bright and feels like a small celebration on the plate.
Ingredients
- For the chicken marinade:
- 2 lbs boneless, skinless chicken thighs (trim excess fat)
- 1/2 cup soy sauce (use low-sodium if preferred)
- 1/4 cup brown sugar (packed)
- 1/4 cup ketchup
- 1/4 cup pineapple juice (fresh or canned)
- 2 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- For the stack components:
- 1 large ripe pineapple, cut into rings
- 1 red bell pepper, cut into wide strips
- 1 green bell pepper, cut into wide strips
- 1 red onion, sliced into rings or wedges
- Fresh cilantro leaves for garnish
Notes: Use boneless thighs for juiciness. If you prefer white meat, chicken breasts work but watch cooking time.
How to Make Hawaiian Huli Huli Chicken Stack
- Make the marinade: In a bowl, stir soy sauce, brown sugar, ketchup, pineapple juice, minced garlic, and grated ginger until the sugar dissolves. This creates the sweet-salty sauce that flavors the chicken.
- Marinate the chicken: Place the chicken thighs in a shallow dish or zip-top bag. Pour the marinade over the chicken, coat well, cover, and refrigerate for at least 2 hours. For best taste, marinate overnight. Chilling lets the flavors soak in.
- Preheat the grill: Heat your grill to medium-high, about 375°F. A hot grill gives good char without overcooking. If you use a grill pan, heat it on the stove to medium-high.
- Grill the chicken: Remove chicken from the marinade and let excess drip off. Grill the thighs 6–7 minutes per side, flipping once, until the thickest part reaches 165°F. Cooking time varies by thickness. Let the meat form a nice char for flavor.
- Grill the pineapple and vegetables: While the chicken cooks, place pineapple rings and sliced peppers and onion on the grill. Cook 3–4 minutes per side until they show light char lines and soften slightly. This adds smoky sweetness and soft texture.
- Rest and slice: Once the chicken is done, let it rest 5 minutes on a cutting board. Resting keeps the juices inside. Slice the chicken into thick strips.
- Build the stack: On each plate, layer a grilled chicken piece, a pineapple ring, and a mix of grilled peppers and onion. Repeat to make a tall stack or make smaller stacks for easier eating.
- Garnish and serve: Sprinkle fresh cilantro over the stacks and serve right away. The fresh herb lifts the rich flavors.
Tip inside steps: Keep spare marinade off the cooked chicken unless you boil it first to use as sauce. That keeps the cooked chicken safe from raw juices.
Directions
- Combine the marinade ingredients in a bowl and mix until smooth.
- Add the chicken, cover, and chill for 2 hours or overnight.
- Preheat grill to medium-high (about 375°F).
- Grill chicken 6–7 minutes per side until 165°F internally.
- Grill pineapple and vegetables 3–4 minutes per side until lightly charred.
- Let chicken rest 5 minutes, then slice.
- Stack grilled chicken, pineapple, and veggies on plates.
- Garnish with cilantro and serve.
How to Serve Hawaiian Huli Huli Chicken Stack
- Serve warm on a large plate for a pretty presentation.
- Add steamed rice or coconut rice on the side to soak up juices.
- For a casual meal, place stack ingredients in a warm tortilla and fold like a wrap. (Try the 30-minute creamy chicken pasta if you want another quick chicken idea.)
- Offer lime wedges and extra chopped cilantro for guests to add.
How to Store Hawaiian Huli Huli Chicken Stack
- Refrigerate: Store chicken and grilled fruit/veggies in an airtight container for up to 3 days. Keep sauce separate if you saved any.
- Freeze: Freeze cooked chicken without the pineapple for up to 2 months. Defrost in fridge overnight before reheating. Pineapple texture changes when frozen.
- Reheat: Warm chicken gently in a 325°F oven for 10–12 minutes or in a skillet over medium heat. Reheat pineapple and peppers briefly on the grill or in a pan to keep their texture.
Tips to Make Hawaiian Huli Huli Chicken Stack
- Use boneless thighs for juicy results; breasts can dry out.
- Do not overcook the chicken; use a meat thermometer for 165°F.
- Let chicken rest before slicing to keep juices.
- If you want sticky glaze, boil a cup of the marinade for 5 minutes and brush on cooked chicken. Always boil leftover marinade to make it safe.
- Cut pineapple rings evenly so stacks stay balanced.
Variation (if any)
- Spicy version: Add 1–2 teaspoons sriracha to the marinade for heat.
- Gluten-free: Use tamari or a gluten-free soy sauce.
- Broiler method: If you don’t have a grill, broil the chicken and pineapple on a sheet pan, watching carefully to avoid burning.
- Veggie swap: Use zucchini or mango slices instead of peppers for a different taste.
Helpful Notes
- Marinating longer gives deeper flavor; overnight is best.
- If you want a sauce for serving, simmer 1/2 cup of the marinade (do not use raw marinade) until it thickens, then brush or drizzle over stacks.
- For cleaner grilling, skewer bell peppers and onion to move them easily on the grill.
- Balance sweetness: if your pineapple is very sweet, reduce brown sugar by a tablespoon.
Conclusion
This Hawaiian Huli Huli Chicken Stack is a simple way to bring bright, tropical flavors to your table. It pairs charred chicken with sweet pineapple and crisp peppers for a balanced bite that looks and tastes great. Try it for a family dinner or a summer cookout — guests will love the mix of sweet, salty, and smoky flavors. If you want more background on the classic Huli Huli style, check this detailed recipe and history at Huli Huli Chicken (Hawaiian Tropical Chicken) – RecipeTin Eats. If you made this stack, please leave a comment and a star rating — and tell us which variation you tried!
FAQs
Can I use chicken breasts instead of thighs?
Yes. Use boneless skinless breasts, but reduce grill time and watch for dryness. Check the internal temperature and remove at 165°F, then rest before slicing.
Is this recipe gluten-free?
You can make it gluten-free by swapping regular soy sauce for tamari or a certified gluten-free soy sauce. All other ingredients are naturally gluten-free.
Can I make the marinade ahead and freeze it?
You can prepare the marinade in advance and freeze it separately. Do not freeze it with raw chicken in a way that will store raw meat for long periods. Thaw in the fridge before use.
Can I use canned pineapple instead of fresh?
Yes, canned rings work in a pinch. Fresh pineapple grills better and holds texture, but canned is fine—drain them well before grilling.
Is this recipe freezer-friendly?
Cooked chicken freezes well, but grilled pineapple and peppers will soften after freezing. Freeze chicken alone for best texture, up to 2 months.
Print
Hawaiian Huli Huli Chicken Stack
- Total Time: 140 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free Option
Description
A bright, juicy dish that mixes sweet pineapple with savory grilled chicken, perfect for casual weeknights or gatherings.
Ingredients
- 2 lbs boneless, skinless chicken thighs
- 1/2 cup soy sauce (low-sodium if preferred)
- 1/4 cup brown sugar (packed)
- 1/4 cup ketchup
- 1/4 cup pineapple juice (fresh or canned)
- 2 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 large ripe pineapple, cut into rings
- 1 red bell pepper, cut into wide strips
- 1 green bell pepper, cut into wide strips
- 1 red onion, sliced into rings or wedges
- Fresh cilantro leaves for garnish
Instructions
- In a bowl, stir together soy sauce, brown sugar, ketchup, pineapple juice, minced garlic, and grated ginger until the sugar dissolves.
- Place the chicken thighs in a shallow dish or zip-top bag, pour the marinade over them, coat well, cover, and refrigerate for at least 2 hours (or overnight for best flavor).
- Preheat the grill to medium-high (about 375°F).
- Remove the chicken from the marinade and grill for 6–7 minutes per side, until the thickest part reaches 165°F.
- While the chicken cooks, grill the pineapple rings and sliced peppers and onion for 3–4 minutes per side until charred and softened.
- Let the chicken rest for 5 minutes, then slice into thick strips.
- On each plate, layer a grilled chicken piece, a pineapple ring, and a mix of grilled vegetables, then repeat to create a stack.
- Garnish with fresh cilantro and serve warm.
Notes
Use boneless thighs for juiciness. If preferring white meat, chicken breasts can be used but require careful cooking time.
- Prep Time: 120 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 stack
- Calories: 400
- Sugar: 10g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg