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Easy Hawaiian Huli Huli Chicken Stack – Sweet and Smoky Tropical Dinner

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Sweet pineapple juice and tamari-marinated chicken thighs are grilled to smoky perfection and layered over fluffy jasmine rice with diced pineapple, creamy avocado, crisp bell pepper, and fresh lime for a tropical-inspired feast.

Ingredients

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  • 4 boneless, skinless chicken thighs
  • 1/2 cup soy sauce
  • 1/4 cup brown sugar
  • 1/4 cup pineapple juice
  • 2 tbsp ketchup
  • 1 tbsp rice vinegar
  • 2 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 1 tbsp 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. Whisk together soy sauce, brown sugar, pineapple juice, ketchup, rice vinegar, garlic, and ginger in a bowl until sugar dissolves.
  2. Place chicken in a resealable bag, pour marinade over, seal, and refrigerate at least 2 hours (ideally overnight).
  3. Preheat grill or grill pan to medium-high. Brush chicken with vegetable oil and grill 6-7 minutes per side until cooked through (165°F / 75°C).
  4. Prepare jasmine rice according to package instructions if not already cooked.
  5. Remove chicken from grill, let rest a few minutes, then slice into strips.
  6. Assemble stack: base with jasmine rice, layer grilled chicken, then pineapple, red bell pepper, and avocado. Top with green onions and cilantro.
  7. Serve with lime wedges.

Notes

  • Optional: sprinkle toasted coconut flakes on top for added texture.
  • Substitute chicken thighs with chicken breasts, adjusting cooking time accordingly.
  • Oven method: bake at 400°F (200°C) for 20-25 minutes if grilling is unavailable.
  • Serve with coleslaw for a refreshing side.

Nutrition

Find it online: https://dinner.lillyrecipes.com/easy-hawaiian-huli-huli-chicken-stack-sweet-and-smoky-tropical-dinner/