Earlier this spring, after spending a weekend helping clean up the community gardens behind our local library, a group of us volunteers decided to meet up for a simple backyard cookout.
I offered to bring the main dish, and immediately my thoughts wandered to the sweet, smoky flavors I remembered from a roadside grill in Maui over a decade ago. A retired chef I’d chatted with while traveling through Hawaii had told me about Huli Huli chicken—marinated in pineapple, kissed by the grill, and deeply rooted in island tradition.
Back in my kitchen that morning, I could still hear the soft hum of ukuleles from that beach market and smell the sticky char of grilled pineapple hanging in the humid air. I knew I wanted to recreate something close, but with a bit of a spin—a stacked version that layered the sweetness of pineapple with savory grilled chicken and a punch of toasted sesame.
I worked slowly, humming an old tune while whisking together the marinade. My kitchen filled with the scent of garlic, ginger, and brown sugar. As the chicken soaked, I sliced the pineapple into thick circles, remembering how that chef had taught me to watch for the first caramelized flecks before flipping them.
That night, we layered up the stacks, garnished them generously, and passed the plates around on mismatched picnic tables. A hush fell over the group as everyone took the first bite. One person called it “sunshine on a plate,” and I couldn’t help but agree.
Short Description
A tropical twist on grilled chicken, this Hawaiian Huli Huli Chicken Stack layers juicy marinated chicken, charred pineapple slices, and bold garnishes for a summery, island-inspired meal.
Key Ingredients
For the Marinade:
- 1 tablespoon sesame oil
- 1 teaspoon grated fresh ginger
- 2 cloves garlic, finely chopped
- 2 tablespoons packed brown sugar
- 1/4 cup soy sauce
- 1/2 cup pineapple juice
- 1 cup teriyaki sauce
For the Chicken and Pineapple:
- 4 boneless, skinless chicken thighs or breasts
- 1 ripe pineapple, cut into thick rings
For Garnish:
- Chopped green onions
- Toasted sesame seeds
Tools Needed
- Grill or grill pan
- Mixing bowl
- Zip-top bag or marinating dish
- Tongs
- Sharp knife
- Meat thermometer
Cooking Instructions
Step 1: Mix the Marinade
In a large bowl, combine sesame oil, grated ginger, garlic, brown sugar, soy sauce, pineapple juice, and teriyaki sauce. Stir until the sugar dissolves and everything is well blended.
Step 2: Marinate the Chicken
Place chicken pieces in a zip-top bag or shallow dish. Pour the marinade over the chicken, seal, and refrigerate for at least 2 hours, ideally overnight for maximum flavor.
Step 3: Preheat the Grill
Heat your grill to medium-high (around 400°F). Lightly oil the grates to prevent sticking.
Step 4: Grill the Chicken
Remove the chicken from the marinade and set the remaining liquid aside for basting. Grill chicken for about 6–7 minutes per side, brushing occasionally with the reserved marinade. The internal temperature should reach 165°F. Let it rest 5 minutes before slicing.
Step 5: Grill the Pineapple
Place pineapple rings directly on the hot grill. Cook for 2–3 minutes per side until lightly charred and fragrant.
Step 6: Assemble the Stack
Layer grilled chicken slices over a plate. Top with a grilled pineapple ring. Sprinkle chopped green onions and toasted sesame seeds over the top. Serve warm.
Why You’ll Love This Recipe
Flavor Explosion: Sweet pineapple juice, salty soy, and rich teriyaki create a perfect glaze that soaks deep into the chicken.
Light Yet Filling: With fruit and lean protein, it’s a wholesome choice that doesn’t feel heavy.
Grill-Friendly: Ideal for summer cookouts, family gatherings, or casual weekend meals.
Make-Ahead Friendly: The chicken can marinate overnight, making dinner prep quick and easy.
Naturally Dairy-Free: Great option for those avoiding milk or cheese products.
Mistakes to Avoid & Solutions
Over-marinating: If left too long, the pineapple juice can start to break down the meat texture.
Solution: Don’t exceed 24 hours of marinating.
Skipping the grill oil: Pineapple and chicken can stick easily.
Solution: Lightly oil the grill just before cooking.
Uneven chicken pieces: They cook at different rates.
Solution: Pound thicker pieces slightly so all pieces grill evenly.
Not reserving marinade for basting: Tossing it all out means missing out on extra flavor.
Solution: Always pour out a clean portion before adding raw meat.
Serving right off the grill: Juices will run and dry out the plate.
Solution: Rest chicken 5 minutes before stacking.
Serving and Pairing Suggestions
Main Dish Style: Serve as a standalone stack over jasmine rice or coconut rice.
Buffet Idea: Serve the grilled chicken and pineapple separately so guests can build their own stack.
Pair With: A crisp green salad, grilled corn on the cob, or even tropical fruit skewers.
Drink Pairing: Try chilled white wine, pineapple iced tea, or a simple mojito.
Storage and Reheating Tips
Storage: Cool leftovers completely. Store chicken and pineapple separately in airtight containers for up to 3 days in the fridge.
Reheating: Warm the chicken in a covered skillet over medium heat with a splash of broth or reserved marinade. Pineapple can be reheated in a dry pan or under the broiler.
Freezing: The chicken freezes well for up to 2 months. Thaw in fridge overnight before reheating.
FAQs
1. Can I use canned pineapple instead of fresh?
Yes, but fresh pineapple holds up better on the grill and gives a more vibrant flavor.
2. Is this recipe good for meal prep?
Absolutely. Grill everything in advance, store separately, and stack when ready to eat.
3. What cut of chicken works best?
Thighs tend to stay juicier, but breasts work fine if not overcooked. Slice thinly before stacking.
4. Can I cook this without a grill?
Yes. Use a grill pan or a hot cast-iron skillet on the stovetop to mimic the char.
5. Is it okay to reuse the marinade?
Only if it’s been reserved before touching raw chicken. Never reuse marinade that raw meat has sat in.
Tips & Tricks
Use metal skewers to grill pineapple slices if they’re too thin and might fall apart.
Toast your sesame seeds in a dry pan for 1–2 minutes to enhance their flavor.
Add a pinch of chili flakes to the marinade if you like a subtle heat.
If using a gas grill, keep one burner lower to avoid flare-ups.
Slice chicken across the grain after grilling for the most tender bite.
Recipe Variations
Spicy Huli Huli Chicken Stack:
Add 1 tablespoon of sriracha or sambal oelek to the marinade. Use pepper jack cheese as a topping, and finish with sliced jalapeños for extra kick.
Vegetarian Version:
Swap chicken for thick slices of grilled tofu or portobello mushrooms. Marinate as usual and grill until nicely charred. Stack with grilled pineapple and garnish the same way.
Tropical Rice Bowl:
Skip the stacking and serve grilled chicken and pineapple over coconut rice with shredded cabbage, carrots, and a drizzle of teriyaki glaze.
Mini Huli Huli Sliders:
Use slider buns instead of pineapple rings. Slice the grilled chicken and layer into buns with a grilled pineapple slice, coleslaw, and a drizzle of extra sauce.
Final Thoughts
Some recipes don’t need complicated steps or fancy plating—they just need a warm grill, a few bold ingredients, and people to share them with. That afternoon with my neighbors reminded me how food brings people together in the simplest, most beautiful ways. The flavors in this Huli Huli Chicken Stack carry a sense of place and memory, from the islands of Hawaii to a quiet backyard in the Midwest.
As I wiped down the grill at the end of the evening, one of the kids tugged at my sleeve, asking if I’d make “those sweet chicken stacks” again next time. That was all the validation I needed. This one’s a keeper, tucked into the recipe box with a sticky note that reads: Best enjoyed outdoors, with laughter and second helpings.
