Hi, I am Camila, and this is the backyard plate I make when I crave sunshine. We fire up the grill, the air smells like sweet pineapple and soy, and the chicken sizzles. Grilling Recipes that taste like a small vacation always win at my place. I learned this one after a beach trip that ran long. We got home hungry, no patience left, so I grabbed Boneless Skinless Chicken Thighs, whisked a fast sauce, and stacked everything over rice. The first bite felt caramel sweet and smoky. I laughed, the dog begged, and we called it dinner nirvana. Best Grill Recipes on a Tuesday, why not. Baked Chicken has a place, sure, yet this hits faster. You will taste ginger warmth, garlic bite, and a hint of char. Pineapple keeps things bright. If you love Bacon Wrapped Chicken Bites, you will love these sticky edges. Friends ask for seconds, and I stash a batch for Bbq Chicken Legs Crockpot the next day. We keep plates casual and spirits light. Best Bbq Recipes live for nights like this.
Table of Contents
- 1 Key Takeaways
- 2 Easy Hawaiian Huli Huli Chicken Stack Recipe
- 3 Ingredients for Hawaiian Huli Huli Chicken Stack
- 4 How to Make Hawaiian Huli Huli Chicken Stack
- 5 Tips for Making Hawaiian Huli Huli Chicken Stack
- 6 Making Hawaiian Huli Huli Chicken Stack Ahead of Time
- 7 Storing Leftover Hawaiian Huli Huli Chicken Stack
- 8 Try these Main Course next
- 9 Hawaiian Huli Huli Chicken Stack
- 10 Nutrition
1 Key Takeaways
I am Camila from Camila Cooks at https www dot camilacooks dot com and this sunny plate comes from a grill session that ran long and tasted sweet. I stack juicy chicken over warm rice with crisp cabbage and quick grilled pineapple. The sauce brings soy and ginger and a little ketchup for sheen. I baste until the glaze clings. The bite feels smoky and bright. It hits fast. It feeds friends with little fuss.
This recipe works for outdoor cooking on busy nights. Thighs stay tender and forgive timing slips. Pineapple keeps the edges sticky and fun. The steps stay short and clear. The gear list stays small. You get a family dinner that tastes like a small trip.
You can scale for a cookout or trim for a solo bowl. You can swap rice with slaw. You can grill outside or use a grill pan. The method stays steady. The flavor stays bold without heat overload. The clean up stays friendly. That is the win.
2 Easy Hawaiian Huli Huli Chicken Stack Recipe
Grilling Recipes make weeknights feel easy and fun. Grilling Recipes bring a quick path to char and a sweet scent that pulls neighbors to the fence. I toss chicken in a bright sauce then I sear on hot grates. The glaze tightens as the sugars caramelize. The rice waits in a warm bowl. The pineapple rings kiss the fire for a minute. I stack it all and call everyone to the table. Two forks clink. Someone sighs with that first sticky bite.
I built this method after a beach day that left us hungry and sandy. I needed dinner that cooked fast and felt like a small reward. Boneless Skinless Chicken Thighs saved the day. They cook even. They stay juicy. The sauce stirs up in one bowl. No blender. No long marinade. Just whisk and go. The finish tastes like backyard grilling without stress.
The dish plays nice with backyard grilling parties and charcoal cookouts. It sits well next to corn and simple greens. It even makes friends with Baked Chicken fans at the table. The vibe stays casual and the food wins the night. Best Grill Recipes often do that and this one fits the list.
3 Ingredients for Hawaiian Huli Huli Chicken Stack
Boneless skinless chicken thighs I pick thighs for steady tenderness and rich flavor. They forgive a minute extra on the heat and still stay juicy. The bite stands up to glaze and smoke and gives that comfort I crave.
Pineapple juice This brings tang and gentle sweetness. It helps the glaze cling and adds that golden color. I like the clean scent that rises from the bowl when it hits soy and ginger.
Soy sauce low sodium This adds depth and salt. It balances the sugar and the fruit. The color turns the chicken a warm brown that looks like pure summer.
Ketchup A small squeeze gives body and a mellow tomato note. It helps the sauce hold to the meat and shine on the plate without feeling heavy.
Brown sugar A spoon packs warmth and helps the edges caramelize. The crisp bits on the grill come from this and they taste like backyard joy.
Fresh ginger I grate a small knob. The bite wakes the sauce and keeps it lively. You will smell it as you whisk and then again when the heat hits.
Garlic Two small cloves minced fine bring comfort. They melt into the glaze and give that familiar kitchen hug we all love.
Rice vinegar A quick splash sharpens the edges. It keeps the sweetness in line and clears the palate for the next bite.
Sesame oil A tiny drizzle adds nutty scent. It rounds the finish. A little goes far so I stay light with it.
Neutral oil I brush this on the grates so the chicken releases clean. It also helps the pineapple get those pretty lines.
Pineapple rings Fresh or canned and patted dry. They sear fast and add bright sweetness that cuts through the glaze in the best way.
Cooked jasmine rice Soft and fragrant and ready to catch the juices. It turns the plate into a full meal without fuss.
Red cabbage Thin shreds bring crunch and color. They stay crisp under the warm chicken and give a clean bite that I crave after rich glaze.
Green onions and sesame seeds These finish the stack with fresh lift and tiny pops of texture. They make the bowl look cheerful.
4 How to Make Hawaiian Huli Huli Chicken Stack
Step one whisk the glaze In a bowl stir pineapple juice with soy ketchup brown sugar ginger garlic rice vinegar and a drop of sesame oil. The mix turns glossy and smells bright. No gadgets. No stress.
Step two season the chicken Pat the thighs dry. Sprinkle a small pinch of salt and pepper. Pour half the glaze over the chicken and toss. Save the rest for basting at the grill.
Step three heat the grill Bring the grates to medium high. Wipe them with neutral oil. This prevents sticking and helps clean marks form.
Step four sear and baste Lay the chicken on the hot side. Cook five to six minutes per side until you see char lines. Brush with reserved glaze and cook two more minutes. The surface should feel tacky and look shiny.
Step five grill the pineapple Set rings on the grates and sear one to two minutes per side. They should show lines and release a sweet steam that smells like a beach stand.
Step six build the stack Spoon warm rice into bowls. Slice the chicken and lay it over the rice with cabbage and pineapple. Sprinkle green onions and sesame seeds. Dinner stands ready.
5 Tips for Making Hawaiian Huli Huli Chicken Stack
Use thighs for easy timing and steady moisture. Breasts can work if you pull them early so they stay tender. Keep the grill clean and hot so the glaze caramelizes and does not stick. That clean sear helps flavor bloom and makes plating look sharp.
Reserve glaze for the grill so the basting stays safe and bright. If you like extra sauce simmer a small portion on the stove until syrupy. Serve it at the table for dipping. This trick wins big with kids and with Bacon Wrapped Chicken Bites fans who love sticky edges.
Plan the sides simple and let the star shine. Corn off the cob or a green salad fits well. For a nod to BBQ culture fold in a note about Bbq Chicken Legs Crockpot for the next day. That keeps the flavor train rolling through the week and keeps the budget calm.
6 Making Hawaiian Huli Huli Chicken Stack Ahead of Time
I prep the glaze in the morning and store it cold. The flavors settle and taste even better at night. I cook rice before guests arrive so the kitchen stays calm. When it is time to eat I light the grill and move fast. Outdoor cooking works best when the plan stays light.
If you need to hold cooked chicken for a bit slide it to the cool side of the grill and tent with foil. It rests there without drying out. Grill the pineapple last so the rings stay warm and juicy. Stack just before serving for peak texture.
Leftover glaze makes a fine brush for Best Bbq Recipes later in the week. It loves skewers and even a tray of vegetables. The method scales for backyard grilling nights or charcoal cookouts that draw a crowd. That kind of flexibility keeps me loyal to this dish.
7 Storing Leftover Hawaiian Huli Huli Chicken Stack
Cool leftovers to room temp then pack chicken rice and pineapple in separate containers. This keeps textures true. The cabbage can sit with the rice if you like a gentle wilt. Store for three to four days in the fridge and label for easy lunches.
Reheat chicken in a skillet over medium heat and spoon a bit of water to steam. The glaze loosens and shines again. Warm the rice in a covered bowl. Add a squeeze of pineapple juice if you want a soft lift. Sprinkle green onions fresh so the bowl pops.
For the freezer slice the chicken and lay flat in a bag. Press out air and freeze. Thaw in the fridge and reheat gently. It comes back close to day one. Serve with fresh pineapple and the bowl tastes new again. Best Grill Recipes love a smart second act.
8 Try these Main Course next
9 Hawaiian Huli Huli Chicken Stack
Hawaiian Huli Huli Chicken Stack Grilling Recipes
Ingredients
- 1 kilogram boneless skinless chicken thighs trimmed
- 250 milliliters pineapple juice
- 80 milliliters soy sauce low sodium
- 60 milliliters ketchup
- 50 grams brown sugar packed
- 2 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 2 tablespoons neutral oil for grilling
- 2 cups cooked jasmine rice warm
- 1 cup pineapple rings fresh or canned patted dry
- 1 cup shredded red cabbage
- 2 green onions thinly sliced
- Sesame seeds for finish
- Salt and black pepper to taste
Instructions
- Whisk pineapple juice, soy sauce, ketchup, brown sugar, garlic, ginger, rice vinegar, and sesame oil in a bowl until smooth.
- Pat chicken dry, season with a pinch of salt and pepper, then pour half the sauce over the chicken and toss. Set the rest aside for basting.
- Heat grill to medium high. Oil grates. Lay chicken on the hot side and cook until char marks form, about five to six minutes per side.
- Brush with reserved sauce and cook two more minutes per side until the sauce clings and the juices run clear.
- Grill pineapple rings for one to two minutes per side until lightly caramelized.
- Build the stack. Spoon rice into bowls, add sliced chicken, tuck in cabbage, and top with grilled pineapple. Finish with green onions and sesame seeds.
- Taste and add a little more sauce if you like a glossy finish.
10 Nutrition
One bowl offers balanced energy that fits a busy night. The chicken brings lean protein that supports steady focus. The rice gives gentle fuel. The pineapple adds natural sweetness and vitamin C. The glaze keeps the portion satisfying so smaller servings still feel complete. If sodium matters for you swap low sodium soy and taste as you go. If sugar feels high trim the brown sugar by half and let the pineapple carry more of the sweet note. Add more cabbage for fiber and crunch. Boneless Skinless Chicken Thighs help satiety and stay tender through reheating. For those who scan Grilling Recipes on the weekend this nutrition balance helps everyone eat well without fuss. Best Grill Recipes do not need heavy sides to satisfy. You can close the night with fresh fruit and tea and call the meal done and happy.
Find more by Camila at Camila Cooks at https www dot camilacooks dot com where backyard cooking meets calm planning and friendly plates.
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