Can I use canned pineapple rings?

Yes, canned pineapple rings work. Drain them well and pat them dry with a paper towel before grilling. If they go on wet, they tend to steam instead of caramelize. Fresh pineapple usually gives a firmer bite, but canned is handy and still tastes good with the glaze.

Can I make Hawaiian Huli Huli Chicken Stack without an outdoor grill?

A grill pan works well on the stovetop. Heat it over medium-high heat and cook the chicken for about 6–7 minutes per side, depending on thickness. You can also use a cast-iron skillet, though you won’t get the same grill marks. The flavor still lands nicely.

How long should I marinate the chicken?

Give it at least 2 hours if you can. Overnight gives the chicken deeper flavor, especially with thighs. Avoid pushing it too far past that because pineapple juice can start changing the texture of the meat if it sits too long.

How do I store and reheat leftovers?

Store the rice, chicken, pineapple, and glaze in airtight containers in the fridge for up to 3 days. Reheat the chicken gently in a covered skillet over low heat with a spoonful of glaze or water. The microwave works too, but short bursts are better so the chicken doesn’t dry out.

Hawaiian Huli Huli Chicken Stack with Sweet Pineapple Glaze

Description

A tropical-inspired Hawaiian Huli Huli Chicken Stack made with grilled chicken, caramelized pineapple, warm rice, and a glossy sweet-savory glaze. Perfect for weeknight dinners or summer cookouts.

Ingredients

Scale

1.5 lbs boneless skinless chicken thighs or breasts
1/2 cup teriyaki sauce
1/2 cup pineapple juice
1/4 cup soy sauce
3 tablespoons brown sugar
2 cloves garlic minced
1 tablespoon freshly grated ginger
1 teaspoon toasted sesame oil
4 pineapple rings
2 cups cooked white or jasmine rice
2 tablespoons sliced green onions
1 teaspoon sesame seeds

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Instructions

Whisk together teriyaki sauce, pineapple juice, soy sauce, brown sugar, garlic, ginger, and sesame oil in a medium bowl.
Place chicken in a zip-top bag or shallow dish and pour marinade over it. Refrigerate for at least 2 hours or overnight.
Preheat grill or grill pan to medium-high heat.
Remove chicken from marinade and reserve marinade for the glaze.
Grill chicken for 6 to 7 minutes per side until cooked through and lightly charred.
Grill pineapple rings for 2 to 3 minutes per side until caramelized.
Boil reserved marinade in a small saucepan for 5 to 6 minutes until thickened into a glossy glaze.
Spoon rice onto plates, top with grilled chicken and pineapple rings, then drizzle with glaze.
Finish with green onions and sesame seeds before serving.

Notes

Chicken thighs stay juicier on the grill, but chicken breasts also work well.
Fresh pineapple gives the best texture, though canned pineapple rings can be used if dried well before grilling.
Do not skip boiling the reserved marinade before using it as glaze.
For a gluten-free version, use tamari instead of soy sauce and check the teriyaki sauce label.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dinner
Method: Grilling
Cuisine: Hawaiian

Nutrition

Serving Size: 1 stack
Calories: 520
Sugar: 19
Sodium: 980
Fat: 18
Saturated Fat: 4
Unsaturated Fat: 12
Trans Fat: 0
Carbohydrates: 46
Fiber: 2
Protein: 39
Cholesterol: 135