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Hawaiian Huli Huli Chicken Stack

A stunning presentation of fluffy white rice topped with sticky, caramelized Huli Huli chicken thighs, crowned with a vibrant pineapple avocado salsa and a rich teriyaki-style glaze.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Marinating Time 2 minutes
Total Time 35 minutes
Servings: 4 stacks
Course: Dinner, Main Course
Cuisine: American Fusion, Hawaiian
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Chicken & Marinade/Glaze
  • 2 lbs Boneless, Skinless Chicken Thighs
  • 1 cup Pineapple Juice Unsweetened
  • 0.5 cup Low-Sodium Soy Sauce
  • 0.5 cup Light Brown Sugar Packed
  • 0.33 cup Ketchup
  • 0.25 cup Rice Vinegar
  • 1 tbsp Fresh Ginger Grated
  • 4 cloves Garlic Minced
  • 1 tsp Sesame Oil
Pineapple Avocado Salsa
  • 1 cup Fresh Pineapple Diced
  • 1 large Avocado Diced
  • 0.25 cup Red Onion Finely diced
  • 0.25 cup Fresh Cilantro Chopped
  • 1 Red Thai Chili or Jalapeno Thinly sliced
  • 1 Lime Juiced
  • 1 pinch Sea Salt To taste
Assembly
  • 4 cups Cooked White Rice Jasmine or Calrose, kept warm
  • 1 tbsp Toasted Sesame Seeds For garnish
  • 2 Green Onions Thinly sliced, for garnish
  • 1 Lime Cut into wedges for serving

Equipment

  • Mixing bowls
  • Small saucepan
  • Grill or Large Skillet

Method
 

  1. In a bowl, whisk together pineapple juice, soy sauce, brown sugar, ketchup, rice vinegar, ginger, garlic, and sesame oil to make the marinade.
  2. Place chicken thighs in a bag and pour HALF of the marinade over them. Seal and marinate in the fridge for 2 to 8 hours.
  3. Pour the reserved, untouched half of the marinade into a small saucepan. Simmer over medium-low heat for 10-15 minutes until it thickens into a dark, syrupy glaze. Set aside.
  4. In a separate bowl, gently combine the diced pineapple, avocado, red onion, cilantro, sliced chilies, lime juice, and salt to create the salsa.
  5. Heat a grill or large skillet over medium-high heat. Cook the marinated chicken for 5-7 minutes per side. Brush with the thickened glaze during the last 2 minutes until slightly charred and sticky. Let rest.
  6. Build the stack: Place a mound of warm white rice in a bowl. Stack 2-3 pieces of glazed chicken on top of the rice.
  7. Top the chicken generously with the pineapple avocado salsa. Drizzle extra glaze over the entire stack and garnish with sesame seeds and green onions. Serve with lime wedges.

Notes

Do not marinate the chicken for more than 12 hours, as the pineapple enzymes will make the meat mushy. Thighs work best, but breasts can be used if monitored carefully to prevent drying out.