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Easy Hawaiian Huli Huli Chicken Stack Dinner

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Grilled Hawaiian Huli Huli Chicken Stack features juicy marinated chicken, grilled pineapple, sticky rice, and crunchy slaw — layered for a tropical, flavor-packed meal.

Ingredients

Scale

  • 6–8 boneless, skinless chicken thighs

  • ½ cup soy sauce

  • ½ cup pineapple juice

  • ⅓ cup brown sugar

  • ¼ cup ketchup

  • 2 tbsp rice vinegar

  • 1 tbsp grated fresh ginger

  • 2 garlic cloves, minced

  • 1½ cups short-grain rice (or jasmine)

  • 4–6 pineapple slices (fresh preferred)

  • 1 cup shredded red cabbage

  • 1 cup shredded green cabbage

  • ½ cup shredded carrot

  • 1 tbsp rice vinegar

  • 1 tsp sesame oil

  • Green onions, sliced

  • Toasted sesame seeds

Instructions

  • Whisk marinade ingredients. Reserve ¼ cup.

  • Marinate chicken for 2–24 hours in the fridge.

  • Cook rice according to package (add coconut milk if desired).

  • Toss slaw ingredients together.

  • Grill chicken 5–7 minutes per side until fully cooked.

  • Grill pineapple slices 2–3 minutes per side.

  • Assemble: rice, slaw, pineapple, chicken, drizzle with reserved sauce, garnish with green onions and sesame seeds.

Notes

Swap soy sauce for tamari (gluten-free). Substitute tofu or mushrooms for vegetarian version. Assemble just before serving to preserve texture.

Find it online: https://dryrecipes.com/easy-hawaiian-huli-huli-chicken-stack-dinner/