Description
A sweet and smoky Hawaiian Huli Huli Chicken Stack with grilled chicken, caramelized pineapple, and a rich teriyaki glaze served over rice.
Ingredients
Scale
- 1.5 pounds boneless skinless chicken breasts or thighs
- 1/2 cup teriyaki sauce
- 1/3 cup pineapple juice
- 1/4 cup soy sauce
- 3 tablespoons brown sugar
- 2 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 1 teaspoon toasted sesame oil
- 4 fresh pineapple rings
- 2 cups cooked white rice
- 2 tablespoons green onions chopped
- 1 tablespoon sesame seeds
Instructions
- Whisk together teriyaki sauce pineapple juice soy sauce brown sugar garlic ginger and sesame oil until combined
- Place chicken in a bag or dish and pour marinade over it then refrigerate for at least 2 hours or overnight
- Preheat grill to medium high heat and remove chicken from marinade reserving the liquid
- Grill chicken for 6 to 7 minutes per side until fully cooked and slightly charred
- Grill pineapple rings for 2 to 3 minutes per side until caramelized
- Pour reserved marinade into a saucepan and simmer for 5 to 6 minutes until thickened into a glaze
- Assemble by placing rice on a plate topping with grilled chicken pineapple and drizzle with glaze then garnish with green onions and sesame seeds
Notes
- Marinate chicken overnight for deeper flavor
- Always boil reserved marinade before using as sauce
- Use fresh pineapple for best taste and texture
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 14g
- Sodium: 780mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 95mg