Hawaiian Huli Huli Chicken Stack Recipe
🍗 Ingredients:
For the Huli Huli chicken marinade:
- 1/2 cup pineapple juice
- 1/4 cup of soy sauce
- 1/4 cup of brown sugar
- 2 tablespoons ketchup
- 1 tablespoon of rice vinegar (or apple cider vinegar).
- 1 tablespoon of grated fresh ginger
- 2 cloves of garlic, minced
- 1 tablespoon of sesame oil
- 1.5 pounds of boneless, skinless chicken thighs or breasts
For the grilled pineapple:
- 4 pineapple rings (fresh or canned, drained)
- 1 tablespoon of brown sugar (optional)
For the stack base:
- 2 cups of cooked jasmine or white rice
- 1 tablespoon of chopped fresh coriander (optional).
- Salt to taste
For the garnish/layers:
- 1 avocado, sliced
- 1/4 cup of thinly sliced red onion
- 1/4 cup of shredded carrots
- Green onions, chopped
- Toasted sesame seeds
- Sriracha or regular mayonnaise (optional drizzle).
🔥 Instructions:
- Marinate the chicken.
In a large bowl or zip-top bag, mix together the pineapple juice, soy sauce, brown sugar, ketchup, vinegar, ginger, garlic and sesame oil.
Add the chicken and marinate for at least one hour (or overnight in the fridge for the best flavour). - Cook the chicken.
Preheat a grill or a stovetop grill pan to a medium-high heat.
Grill the chicken for 6–8 minutes on each side until cooked through and slightly charred. Leave to rest, then slice into strips. - Grill the pineapple.
Sprinkle the pineapple rings with a little brown sugar, if desired. Grill for 2–3 minutes on each side until caramelised and marked with grill lines. - Prepare the rice base.
Spoon the warm rice into a bowl or onto a plate. Season lightly with salt and mix in chopped coriander if desired. - Assemble the stack:
Layer the ingredients as follows:
- Rice base
- Sliced grilled chicken
- Grilled pineapple ring
- Sliced avocado
- Shredded carrots and red onion.
6. Garnish and serve.
Drizzle with sriracha mayonnaise if desired. Top with spring onions and sesame seeds. Serve warm.
ENJOY
