Description
Experience the vibrant flavors of the islands with this Huli Huli Chicken Stack. This dish features succulent, marinated chicken breasts charred to perfection and layered with caramelized pineapple rings and fluffy white rice. The balance of a savory, umami-rich soy and ginger glaze with the natural sweetness of pineapple creates a tropical masterpiece that is as beautiful as it is flavorful. It is the perfect weeknight meal that brings a restaurant-quality experience to your home kitchen without the fuss.
Ingredients
4 boneless, skinless chicken breasts
1/2 cup soy sauce (low sodium recommended)
1/4 cup pineapple juice
1/4 cup brown sugar
2 tablespoons grated fresh ginger
2 cloves garlic, minced
1 tablespoon toasted sesame oil
4 slices fresh or canned pineapple rings
2 cups cooked white rice
Green onions and toasted sesame seeds for garnish
Instructions
Whisk together soy sauce, pineapple juice, brown sugar, ginger, garlic, and sesame oil in a bowl.
Place chicken in a shallow dish, pour half the marinade over it, and let it sit for at least 20 minutes.
Reserve the other half of the marinade to use as a glaze.
Heat a grill or grill pan to medium-high heat.
Cook chicken for 5-7 minutes per side until cooked through, brushing with reserved glaze during the last few minutes.
Grill pineapple rings for 2 minutes on each side until charred.
Build the stack by placing a base of rice, topping with a grilled chicken breast, and finishing with a charred pineapple ring.
Garnish with sliced green onions and sesame seeds.
Notes
You can substitute chicken breasts with chicken thighs for a juicier texture. Ensure you do not reuse the marinating liquid that touched raw meat unless it has been brought to a rolling boil for at least 3 minutes to kill bacteria. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 20
- Cook Time: 15
- Category: Meals
- Method: Grilling
- Cuisine: Hawaiian