Description
Learn how to make delicious Hawaiian Huli Huli Chicken Stack Recipe. Easy recipe with step-by-step instructions.
Ingredients
Scale
- 2 large boneless, skinless chicken thighs (or breasts if preferred)
- 1/3 cup pineapple juice (fresh or canned works)
- 1/4 cup soy sauce (low sodium recommended)
- 2 tablespoons brown sugar (light or dark)
- 1 tablespoon ketchup
- 1 teaspoon grated fresh ginger
- 1 garlic clove, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 1 tablespoon vegetable oil or avocado oil
- 4 slices fresh pineapple (canned rings work too, just pat dry)
- 4 slices red onion
- 4 hamburger buns or sturdy sandwich rolls
- Optional: sliced jalapeños or green onions for garnish
- Butter or oil for toasting buns
If you’re short on pineapple juice, a mix of orange juice and a splash of vinegar can work in a pinch—something I learned the hard way after forgetting to buy it once. And if soy sauce isn’t your thing, tamari or coconut aminos are great substitutes that keep the umami intact.
Instructions
- In a medium bowl, whisk together pineapple juice, soy sauce, brown sugar, ketchup, grated ginger, minced garlic, smoked paprika, and black pepper. This marinade is where the magic starts, balancing sweet and savory flavors.
- Place the chicken thighs in a shallow dish or resealable plastic bag. Pour half of the marinade over the chicken, reserving the rest for basting. Let it marinate in the fridge for at least 30 minutes, or up to 4 hours if you have the time.
- Preheat your grill or grill pan over medium-high heat. If you don’t have a grill, a cast-iron skillet works just fine.
- Brush the grill grates or skillet with oil to prevent sticking. Remove the chicken from the marinade and grill for about 5-6 minutes per side, basting with reserved marinade halfway through. You’re looking for a nice char and an internal temperature of 165°F.
- While the chicken cooks, grill the pineapple slices and red onion rings for 2-3 minutes per side until they have grill marks and are slightly caramelized. This adds a smoky sweetness that complements the chicken beautifully.
- Toast the hamburger buns lightly with butter or oil on the grill or in a pan until golden brown. Toasting adds texture and keeps the buns from getting soggy once you stack everything up.
- Assemble the stacks by layering a bottom bun, grilled chicken, pineapple slice, grilled red onion, optional jalapeños or green onions, and finally the top bun.
- Serve immediately with your favorite sides, or wrap tightly for a picnic or packed lunch. I remember the first time I made this for my family—Eli asked for seconds without even a pause, which is my unofficial stamp of approval!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Hawaiian Huli Huli Chicken Stack Recipe, recipe, cooking, food
