Towering Tropical Flavors: The Ultimate Hawaiian Huli Huli Chicken Stack
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Learn how to make delicious Hawaiian Huli Huli Chicken Stack. Easy recipe with step-by-step instructions.
Total Time:45 minutes
Yield:4 servings
Ingredients
4 boneless, skinless chicken breasts
1/2 cup soy sauce
1/2 cup brown sugar
1/4 cup ketchup
1/4 cup pineapple juice
2 tablespoons rice vinegar
1 tablespoon ginger, freshly grated
2 garlic cloves, minced
1 teaspoon sesame oil
1/2 teaspoon black pepper
1/4 teaspoon red pepper flakes (optional for heat)
4 pineapple slices, grilled
4 hamburger buns or rice for serving
Fresh cilantro for garnish
Instructions
In a medium bowl, whisk together soy sauce, brown sugar, ketchup, pineapple juice, rice vinegar, ginger, garlic, sesame oil, black pepper, and red pepper flakes. This marinade reminds me of my grandmother’s secret sauce, a concoction she swore was the key to happiness.
Place the chicken breasts in a large zip-top bag and pour the marinade over them. Seal the bag, ensuring the chicken is well-coated. Marinate in the refrigerator for at least 2 hours, or overnight for deeper flavor.
Preheat your grill to medium-high heat. Remove the chicken from the marinade, letting excess drip off, and reserve the marinade.
Grill the chicken breasts for about 6-7 minutes per side, or until the internal temperature reaches 165°F. As a kid, I loved watching my dad expertly flip the chicken, his face glowing with the warmth of the grill.
While the chicken is grilling, place the pineapple slices on the grill and cook for 2-3 minutes per side until caramelized and slightly charred.
In a small saucepan, bring the reserved marinade to a boil and simmer for 5 minutes. This step was always my mom’s domain, ensuring the marinade was safe to use as a glaze.
Brush the chicken with the glaze during the last few minutes of grilling.
Assemble your stack: Place a grilled chicken breast on a bun or bed of rice, top with a grilled pineapple slice, and sprinkle with fresh cilantro.
