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Hawaiian Huli Huli Chicken Stack

A tropical layered chicken dish with grilled Huli Huli chicken, caramelized pineapple, crunchy slaw, and creamy spicy sauce.
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American, Hawaiian
Calories: 520

Ingredients
  

Huli Huli Chicken
  • 4 boneless skinless chicken thighs or breasts
  • 1 cup pineapple juice fresh or canned
  • 0.33 cup soy sauce
  • 0.25 cup brown sugar
  • 2 tbsp ketchup
  • 2 tbsp rice vinegar
  • 2 tbsp fresh ginger grated
  • 3 cloves garlic minced
  • 1 tbsp sesame oil
  • 1 tsp smoked paprika
  • 0.5 tsp black pepper
Pineapple Rings
  • 1 fresh pineapple sliced into rings
  • 1 tbsp coconut oil or olive oil
  • 1 tsp cinnamon optional
Slaw
  • 2 cups shredded cabbage mix red + green if you like
  • 1 carrot shredded
  • 0.25 cup green onion sliced
  • 0.25 cup mayonnaise
  • 1 tbsp rice vinegar
  • 1 tsp honey
Creamy Sauce
  • 0.5 cup Greek yogurt or mayo
  • 1 tbsp sriracha adjust to taste
  • 1 tbsp lime juice
  • 1 tsp honey

Equipment

  • Mixing bowls
  • Grill or grill pan
  • Tongs
  • Cutting board

Method
 

  1. In a bowl, whisk together pineapple juice, soy sauce, brown sugar, ketchup, rice vinegar, ginger, garlic, sesame oil, smoked paprika, and black pepper.
  2. Marinate chicken in the mixture for at least 2 hours or overnight.
  3. Preheat grill or grill pan to medium-high heat.
  4. Brush pineapple rings with coconut oil and grill 2–3 minutes per side until caramelized.
  5. Grill chicken 6–8 minutes per side, basting with reserved marinade until cooked through (165°F).
  6. Mix cabbage, carrot, and green onion. Toss with mayo, rice vinegar, honey, salt, and pepper.
  7. Whisk Greek yogurt, sriracha, lime juice, and honey until smooth.
  8. Assemble stacks: pineapple ring, chicken, slaw, pineapple, chicken, drizzle sauce, garnish with sesame seeds and cilantro.

Notes

Marinate overnight for best flavor. Serve with coconut rice or sweet potato fries.