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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
Cook Time 30 minutes
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.