Hawaiian Huli Huli Chicken Stacks
Juicy grilled chicken marinated in sweet and savory Huli Huli sauce, stacked with caramelized pineapple, fresh lime, and scallions. A tropical BBQ favorite!
Ingredients
- 4 boneless skinless chicken thighs
- 4 pineapple rings fresh or canned
- 1/2 cup pineapple juice
- 1/4 cup low-sodium soy sauce
- 1/4 cup brown sugar light or dark
- 2 tablespoons ketchup
- 2 cloves garlic minced
- 1 teaspoon fresh ginger grated
- 1 tablespoon olive oil for grilling or pan
- 2 green onions thinly sliced (for garnish)
- 1 lime cut into wedges (for serving)
Instructions
- Make Marinade: In a bowl, whisk pineapple juice, soy sauce, brown sugar, ketchup, garlic, and ginger.
- Marinate Chicken: Add chicken to a zip-top bag or bowl. Pour in marinade. Refrigerate for 2–8 hours.
- Preheat Grill: Heat grill or grill pan over medium heat. Oil grates if necessary.
- Grill Chicken: Cook chicken for 6–7 minutes per side until charred and cooked through.
- Grill Pineapple: Grill pineapple slices 2–3 minutes per side until golden and caramelized.
- Assemble Stacks: Layer pineapple slices, grilled chicken, drizzle extra sauce, and garnish with green onions and lime wedges.
- Serve: Optional – serve over rice or in sandwich buns for a meal.
Notes
For a low-carb version, skip the rice and use lettuce wraps.
Add chili flakes or sriracha to the marinade for heat.
You can also bake the chicken at 400°F for 20–25 minutes and broil to char.