If you love bold island flavours, smoky char from the grill, and a show-stopping plate that’s both casual and elegant, this Hawaiian Huli Huli Chicken Stack Recipe is for you. In this long-form guide I’ll walk you through everything—ingredient choices, marinade chemistry, building the stack, cooking techniques (grill and oven), plating and serving suggestions, make-ahead options, variations, troubleshooting, and tips to make the dish consistently outstanding.

This post is written from the perspective of a professional chef who cooks for busy weeknights, summer gatherings, and dinner parties alike. Expect precise instructions, practical tips, and culinary insight so your huli huli chicken stack becomes a repeat favourite.

What is Huli Huli chicken — and what makes this stack special?

“Huli huli” means “turn, turn” in Hawaiian—referring to the traditional method of rotating whole chickens over an open flame while basting them with a sweet-savory glaze. Classic huli huli chicken has a distinctive balance of brown sugar, soy, ginger, and sometimes pineapple, producing sticky caramelization with a slightly smoky finish.

The Hawaiian Huli Huli Chicken Stack Recipe takes those signature flavors and arranges them into a layered entrée: sliced, glazed chicken piled atop fragrant rice or a crisp base, often interleaved with grilled pineapple, slaw, and a finishing sauce. It’s visually dramatic but surprisingly approachable to cook at home. The stack format lets you control texture contrasts—tender chicken, sweet-tart pineapple, crisp slaw, creamy sauce—and elevates casual barbecue vibes into a plated meal.

Why make the stack version?

1. Textural contrast: Layers let you alternate soft, juicy, sweet, tangy, and crunchy.
2. Presentation: Stacked servings look elegant without complicated plating techniques.
3. Customizable: Every layer is interchangeable—rice, greens, slaw, pineapple, sauces—so you can suit dietary needs.
4. Portion control: Build single stacks or a communal platter for family-style service.

Ingredients — everything you’ll need

Below are the ingredient lists separated into components: the chicken and marinade, glaze, stack elements, slaw, sauce, and optional garnishes. Quantities are scaled for 4 generous servings.

For the chicken and marinade

• 2½ to 3 pounds bone-in, skin-on chicken thighs (about 6–8 thighs) — thighs stay juicy; you can substitute breasts if preferred.
• 1 cup pineapple juice (fresh or canned, unsweetened)
• ¼ cup soy sauce (or tamari for gluten-free)
• 3 tablespoons brown sugar (light or dark)
• 2 tablespoons ketchup (for body and acidity)
• 2 tablespoons rice vinegar
• 2 tablespoons grated fresh ginger (or 2 teaspoons ground ginger)
• 3 cloves garlic, minced
• 2 tablespoons toasted sesame oil (or neutral oil)
• 1 teaspoon sea salt
• ½ teaspoon black pepper
• 1–2 tablespoons sriracha or gochujang (optional for heat)

For the huli huli glaze (double batch — marinade + glaze)

• Reserved marinade (see notes on boiling)
• ¼ cup honey (or more to taste)
• 2 tablespoons brown sugar (additional)
• 1–2 tablespoons pineapple jam or preserves (optional, for extra pineapple-forward glaze)
• 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry) — optional, if you want thicker glaze

For the stack base and layers

• 3 cups cooked jasmine or short-grain rice (or coconut rice for richer flavor)
• 1 fresh pineapple, cored and sliced into rings, or 1 can pineapple rings (drained)
• 4–6 brioche or Hawaiian rolls (toasted) — if making a sandwich-style stack
• 4 cups mixed baby greens (if serving as a salad base)

For the crunchy slaw

• 3 cups shredded cabbage (mix red and green if available)
• 1 large carrot, julienned or shredded
• ¼ cup thinly sliced scallions
• ¼ cup chopped cilantro (optional)
• 2 tablespoons rice vinegar
• 1 tablespoon lime juice
• 1 teaspoon sugar
• Pinch of salt

For the creamy finishing sauce (optional but recommended)

• ½ cup mayonnaise (use light or aioli as desired)
• 2 tablespoons Greek yogurt or sour cream
• 1 tablespoon lime juice
• 1 teaspoon honey
• 1 teaspoon sriracha or hot sauce (adjust to taste)
• Salt and pepper to taste

Garnishes and extras

• Toasted sesame seeds
• Fresh cilantro or scallions, thinly sliced
• Lime wedges
• Pickled red onions (for brightness)
• Crushed macadamia nuts (for crunch, optional)

Equipment & tools you’ll want

• Grill (charcoal or gas) — preferred for authentic smoke and char. Alternatives: broiler or oven.
• Grill tongs and spatula
• Large resealable bag or shallow container for marinating
• Small saucepan for reducing glaze
• Instant-read thermometer (recommended)
• Sharp knife and cutting board
• Ring mold (3–4 inch) — optional, for building neat stacks
• Sheet pans for oven finishing or broiling

Prep timeline (quick overview)

• Active prep time: 30–45 minutes (plus marinating)
• Marinate time: 2–12 hours (overnight is best)
• Cook time: 25–40 minutes depending on method
• Total time (including marinating): 3–13 hours

Pro tip: Plan to marinate the chicken at least 2 hours, but ideally overnight. Make the slaw and sauce the day before—they keep well and deepen in flavour.

Step-by-step directions

Below are two main methods: grilling (preferred) and oven/broiler for when grilling isn’t possible. Read through both before starting to choose the best approach for your setup.

1) Make the marinade and marinate the chicken

1. In a large bowl, whisk together pineapple juice, soy sauce, brown sugar, ketchup, rice vinegar, grated ginger, minced garlic, sesame oil, salt, pepper, and sriracha (if using).
2. Reserve ¾ cup of the marinade in a small saucepan for glazing. This reserved portion must be boiled for at least 3–5 minutes to make it safe (you’ll cook it later).
3. Place the chicken thighs in a large resealable bag or shallow container and pour the remaining marinade over them. Make sure all pieces are coated. Massage gently so marinade penetrates.
4. Marinate in the refrigerator for at least 2 hours, preferably overnight (8–12 hours) for maximum flavor.

2) Prepare the glaze

1. Transfer the reserved marinade into a small saucepan.
2. Add honey, extra brown sugar, and pineapple jam if using.
3. Bring to a simmer and allow to reduce for 6–8 minutes. Taste and adjust sweetness/salt. If you prefer a thicker glaze, whisk in the cornstarch slurry and simmer 1–2 more minutes until glossy. Remove from heat and set aside.

Safety note: Never reuse raw marinade that has contacted raw chicken as a glaze unless you boil it first. That’s why we reserved and cooked a portion before using as glaze.

3) Preheat and prep your grill (or oven)

• For grilling: Preheat grill to medium-high (about 375–425°F / 190–220°C). Oil the grates.
• For oven: Preheat oven to 425°F (220°C). Line a sheet pan with foil and place an oven-safe rack on top to let fat drip.

4) Grill or roast the chicken

Grill method (recommended):

1. Remove chicken from marinade and let excess drip off. Place skin-side down on the grill over direct heat to crisp the skin for 3–5 minutes.
2. Move the chicken to indirect heat (or lower the flame) and close the lid. Cook for 15–20 minutes, turning once halfway through.
3. During the last 6–8 minutes, start basting the chicken with the glaze every 2 minutes to build sticky layers and caramelization.
4. Use an instant-read thermometer—chicken is done at 165°F (74°C) in the thickest part. Remove and rest 8–10 minutes.

Oven/Broiler method:

1. Place chicken on the prepared rack. Roast for 20–25 minutes, then broil for 2–4 minutes to caramelize after brushing with glaze. Watch carefully under broiler to avoid burning.
2. Finish with glaze basting as above. Check temperature.

5) Grill pineapple and toast bases

1. Brush pineapple rings lightly with oil and grill 1–2 minutes per side until caramelized and marked.
2. Toast rolls or slightly char slices of bread if using as a base.
3. Warm rice if using rice base; consider making coconut rice (substitute 1 cup water with 1 cup canned coconut milk in rice cooking water) for richer flavor.

6) Prepare slaw and sauce

1. Toss shredded cabbage, carrot, scallions, cilantro with rice vinegar, lime, sugar, and salt. Let sit 10–15 minutes to mellow.
2. Whisk mayonnaise, Greek yogurt, lime juice, honey, and sriracha for the finishing sauce. Adjust salt/acid.

7) Slice the chicken and assemble the stack

1. Slice rested chicken thighs into ½-inch strips against the grain.
2. To build a stack (per plate):
   • Use a ring mold or assemble freeform.
   • Layer ½ cup warm rice (or a toasted roll) as the base.
   • Add a grilled pineapple ring.
   • Add a layer of sliced chicken (3–4 pieces).
   • Spoon a bit of slaw on top for crunch.
   • Drizzle finishing sauce and extra glaze.
   • Finish with micro greens, cilantro, toasted sesame seeds, and a lime wedge.

For sandwich style: place slaw directly on the bottom roll, then chicken, pineapple, sauce, and top roll.

Tips for success (chef-level advice)

• Use thighs for juiciness. Dark meat tolerates high heat and long basting without drying out.
• Don’t skip the rest. Resting after cooking keeps juices locked in; slicing too soon releases them.
• Control flare-ups. Sugar in the glaze causes flare-ups on a direct flame. Move chicken to indirect heat when basting heavily.
• Double-duty marinade: One portion flavors the chicken; the reserved portion becomes your glaze after boiling/reducing.
• Layer flavors: Add fresh acidity (lime, pickled onion) at the end to cut through sweetness and balance the dish.
• Char equals flavor: A few charred bits on pineapple and chicken add complexity. Aim for char, not burn.
• Temperature is everything: Use an instant-read thermometer—165°F (74°C) internal for safety without overcooking.
• Make ahead: Slaw and sauce can be made 1–2 days ahead. Chicken is best freshly grilled, but glazed slices reheat well in an oven (350°F / 175°C for 8–10 minutes).

Variations and dietary adaptations

This recipe is versatile—here are ways to adapt.

Gluten-free

Use tamari or coconut aminos instead of soy sauce. Check ketchup label for gluten.

Low-sugar

Replace brown sugar and honey with low-glycemic sweeteners (monk fruit syrup, erythritol-based syrups) and reduce quantity. Expect less caramelization.

Vegetarian / Vegan version

Swap chicken for thick grilled tofu slabs, tempeh, or jackfruit. Use maple syrup or agave instead of honey and plant-based mayo for the sauce.

Spicy Huli Huli Chicken Stack

Add extra sriracha or gochujang to the marinade; make a chile oil drizzle for finishing. Garnish with sliced jalapeños.

Hawaiian Luau-style

Serve on a bed of coconut rice with lomi-lomi tomatoes and kalua-style shredded cabbage. Add mac salad on the side for authentic plate-lunch vibes.

Smoky / Pit-style

If you have a smoker, smoke the chicken at 225–250°F (107–121°C) with pineapple wood or fruit wood for 1.5–2 hours, then finish with glaze over high heat for caramelization.

Serving suggestions & pairings

The Hawaiian Huli Huli Chicken Stack Recipe pairs beautifully with:

• Sides: Coconut rice, sticky rice, macaroni salad (Hawaiian plate-lunch classic), roasted sweet potatoes, grilled corn.
• Vegetables: Charred broccolini, sugar snap peas, or a bright cucumber salad.
• Sauces: Extra glaze for drizzling, chili-lime aioli, or a soy-ginger vinaigrette.
• Drinks: Pineapple-forward cocktails (mai tai, piña colada), light lagers, or crisp tropical white wines (Sauvignon Blanc, Albariño). For non-alcoholic, ginger-lime soda or iced hibiscus tea work wonderfully.
• Dessert: Finish with something citrusy and light—lemon bars, mango sorbet, or grilled pineapple with a drizzle of rum caramel.

Make-ahead, storage & leftovers

• Marinade: Chicken can be marinated up to 24 hours in advance. Beyond that the acid will start to break down the meat excessively.
• Slaw & sauce: Both store refrigerated for 2–4 days. Slaw will soften over time—if you prefer crunch, dress it just before serving.
• Cooked chicken: Store in airtight container 3–4 days. Reheat gently in oven at 325°F (160°C) with a splash of water or reserved glaze to keep moist. Avoid microwave reheating which can dry the meat.
• Freezing: Cooked chicken can be frozen for up to 3 months. Thaw overnight in the fridge and reheat in a 325°F oven.

Troubleshooting & FAQs

Why did my glaze burn on the grill?
Sugar caramelises quickly. To prevent burning, baste in final minutes over indirect heat or reduce the flame while basting. Keep a spray bottle of water handy to tame flare-ups.

My chicken is dry—what went wrong?
Likely overcooked. Use bone-in thighs to reduce risk; remove from heat when thermometer reads 160–162°F and rest—the residual heat will bring it to 165°F. If using breasts, reduce cook time and consider brining.

Can I use boneless chicken?
Yes. Boneless thighs or breasts work but adjust cook times: boneless thighs 10–14 minutes, breasts 8–12 minutes depending on thickness.

Is the reserved marinade safe to use as glaze?
Only if you boil it for at least 3–5 minutes to kill bacteria. Then reduce it to a glaze consistency.

How many servings does this recipe make?
The recipe above serves 4 generously. You can scale up for crowds.

Plating and presentation — pro tips to wow your guests

• Use a cake ring or metal ring mold to stack rice neatly. Build layers warm so they hold together.
• Place a pineapple ring under the chicken for color and a visual cue to flavor.
• Drizzle glaze in a zig-zag and finish with dots of the creamy sauce for contrast.
• Scatter toasted sesame seeds and microgreens on top for texture and perfume.
• Serve on a long wooden board for family-style, or on warm plates for individual stacks.

Final thoughts

The Hawaiian Huli Huli Chicken Stack Recipe is a celebration of island flavours adapted for a modern kitchen. It balances sweet pineapple and honey, savory soy and ginger, smoky char from the grill, and bright finishing acids. Whether you’re hosting a backyard barbecue or making a memorable weeknight meal, the stack format elevates simple ingredients into something special—both in taste and presentation.

Start by making the marinade and reserving enough for a shiny glaze. Marinate the chicken long enough for deep flavour, grill or roast with care, and assemble stacks with attention to texture. Follow the chef tips in this post and the result will be juicy, glossy, properly seasoned chicken layered with elements that sing together.

Hawaiian Huli Huli Chicken Stack Recipe

This Hawaiian Huli Huli Chicken Stack Recipe features juicy, grilled chicken glazed with a sweet-and-savory pineapple soy sauce, layered with caramelized pineapple, fluffy rice, and crunchy slaw for a bold, island-inspired meal that’s perfect for weeknights or entertaining.

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Course Main Course

Cuisine American

Servings 4

Calories 620 kcal

Ingredients

  

For the Huli Huli Chicken Marinade & Glaze

• 2½ –3 lbs bone-in skin-on chicken thighs
• 1 cup pineapple juice
• ¼ cup soy sauce or tamari
• 3 tbsp brown sugar
• 2 tbsp ketchup
• 2 tbsp rice vinegar
• 2 tbsp fresh ginger grated
• 3 cloves garlic minced
• 2 tbsp sesame oil
• 1 tsp salt
• ½ tsp black pepper
• 1 –2 tbsp sriracha optional

For Thickening the Glaze (optional)

• 1 tbsp cornstarch + 2 tbsp water

For the Stack

• 3 cups cooked jasmine or coconut rice
• 1 fresh pineapple sliced into rings (or canned, drained)
• 4 –6 Hawaiian rolls or brioche buns optional

For the Slaw

• 3 cups shredded cabbage
• 1 large carrot shredded
• ¼ cup sliced scallions
• 2 tbsp rice vinegar
• 1 tbsp lime juice
• 1 tsp sugar
• Pinch of salt

Optional Garnishes

• Toasted sesame seeds
• Fresh cilantro or scallions
• Lime wedges

Instructions

 

Prepare the Marinade:

• In a bowl, whisk pineapple juice, soy sauce, brown sugar, ketchup, rice vinegar, ginger, garlic, sesame oil, salt, pepper, and sriracha.

Marinate the Chicken:

• Reserve ¾ cup of the marinade in a saucepan. Pour the remaining marinade over the chicken. Cover and refrigerate for at least 2 hours, preferably overnight.

Make the Glaze:

• Bring the reserved marinade to a boil, then simmer for 6–8 minutes until slightly thickened. For a thicker glaze, stir in the cornstarch slurry and simmer 1–2 minutes more. Set aside.

Cook the Chicken (Grill Method):

• Preheat grill to medium-high. Grill chicken skin-side down for 3–5 minutes, then move to indirect heat. Cook 15–20 minutes, turning once and basting with glaze during the final minutes. Chicken is done at 165°F (74°C).
• (Oven option: Roast at 425°F / 220°C for 25–30 minutes, brushing with glaze and broiling briefly for caramelization.)

Grill the Pineapple:

• Grill pineapple slices for 1–2 minutes per side until lightly charred.

Prepare the Slaw:

• Toss cabbage, carrot, scallions, rice vinegar, lime juice, sugar, and salt. Let sit 10 minutes.

Assemble the Stack:

• On each plate, layer rice (or bun base), grilled pineapple, sliced huli huli chicken, and slaw. Drizzle with extra glaze and garnish as desired.

Notes

• Make-Ahead: Marinade and slaw can be prepared 1 day in advance.
• Storage: Store cooked chicken in an airtight container for up to 4 days in the refrigerator.
• Variations: Use boneless thighs, make it spicy with extra sriracha, or swap rice for greens for a lighter version.
• Tip: Always boil reserved marinade before using it as glaze for food safety.