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Hawaiian Huli Huli Chicken Stack

A tropical explosion of flavors with grilled chicken, fresh pineapple, and vibrant vegetables, perfect for summer gatherings.

Ingredients

Scale
  • 4 boneless, skinless chicken thighs
  • 1/2 cup soy sauce
  • 1/4 cup brown sugar
  • 1/4 cup pineapple juice
  • 2 tablespoons ketchup
  • 1 tablespoon rice vinegar
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 1 tablespoon vegetable oil
  • 2 cups cooked jasmine rice
  • 1 cup fresh pineapple, diced
  • 1 red bell pepper, diced
  • 1/2 cup green onions, sliced
  • 1 avocado, sliced
  • Fresh cilantro, for garnish
  • Lime wedges, for serving

Instructions

  1. Prepare the Marinade: In a mixing bowl, combine soy sauce, brown sugar, pineapple juice, ketchup, rice vinegar, minced garlic, and grated ginger. Whisk together until the brown sugar dissolves completely.
  2. Marinate the Chicken: Place the chicken thighs in a resealable plastic bag or a shallow dish, then pour the marinade over them. Seal the bag and let it marinate for at least 30 minutes.
  3. Cook the Chicken: Heat vegetable oil in a large skillet over medium-high heat. Once shimmering, remove chicken from the marinade and cook for about 6-7 minutes per side.
  4. Make the Jasmine Rice: Prepare jasmine rice according to package instructions. Add a pinch of salt and coconut milk for extra flavor, and fluff once cooked.
  5. Chop the Fresh Veggies: Dice fresh pineapple, red bell pepper, and slice the green onions and avocado.
  6. Assemble the Stack: Start with a scoop of jasmine rice, layer grilled chicken thighs, top with diced pineapple and red bell pepper, and finish with green onions and avocado.
  7. Garnish and Serve: Garnish with cilantro and serve with lime wedges on the side.

Notes

For a gluten-free version, use tamari sauce. Feel free to substitute chicken for shrimp or tofu for variations.

Nutrition

Keywords: Huli Huli chicken, Hawaiian recipe, summer BBQ, tropical flavors