I still laugh thinking back to last summer when my husband tried grilling in flip-flops during a heatwave. I was inside prepping chicken while he was determined to “man the grill” without shoes—spoiler alert: a rogue pineapple ring nearly took him down.
That day was chaotic, sweaty, and absolutely perfect, because it’s the day I nailed this Huli Huli Chicken Stack recipe. It was one of those dinners that just clicked. Juicy grilled chicken, sticky-sweet pineapple, and that fragrant teriyaki marinade, it tasted like a beachside BBQ even though we were standing on a deck with a broken fan and three mosquitos feasting on us.
Ever since then, it’s become a rotating favorite in our family dinner calendar. It’s bright, balanced, and hits that sweet-and-savory note that keeps everyone, from my picky tween to my flavor-chasing husband, coming back for seconds.
This recipe is simple enough to throw together on a weeknight, yet fancy enough to serve when friends drop by. I’ve even taught my teenage daughter how to make it, and she proudly grills it herself when she’s craving something “grown-up but easy.”
So if you’re dreaming of a tropical escape but only have your backyard grill and a few pantry staples—trust me, this dish will take you there.
Short Description
Hawaiian Huli Huli Chicken Stack combines tender grilled chicken, charred pineapple rings, and a sweet-savory marinade infused with teriyaki, ginger, and garlic. Finished with toasted sesame seeds and green onions, it’s a simple but flavor-packed dish ideal for summer dinners or casual get-togethers.
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 Chicken and Pineapple:
- 4 boneless, skinless chicken thighs or breasts
- 1 ripe pineapple, cut into rings
For Garnish:
- Chopped green onions
- Toasted sesame seeds
Tools Needed
- Grill (charcoal or gas)
- Mixing bowl
- Zip-top bag or marinating container
- Tongs
- Meat thermometer
- Basting brush
Cooking Instructions
Step 1: Make the Marinade
In a mixing bowl, stir together sesame oil, ginger, garlic, brown sugar, soy sauce, pineapple juice, and teriyaki sauce until well combined.
Step 2: Marinate the Chicken
Place chicken in a zip-top bag or shallow dish. Pour the marinade over, seal or cover, and refrigerate for at least 2 hours—overnight is best for deeper flavor.
Step 3: Preheat the Grill
Set your grill to medium-high heat and let it preheat thoroughly.
Step 4: Grill the Chicken
Remove chicken from marinade (reserve the marinade in a bowl for basting). Grill for 6–7 minutes per side, brushing with leftover marinade as it cooks. Chicken is done when internal temp reaches 165°F. Discard any marinade that touched raw chicken.
Step 5: Grill the Pineapple
Place pineapple rings on the hot grill. Cook for 2–3 minutes per side, or until you see grill marks and they smell caramelized and sweet.
Step 6: Assemble the Stack
Place grilled chicken on a plate, top each piece with a grilled pineapple ring, and finish with chopped green onions and a sprinkle of toasted sesame seeds.
Why You’ll Love This Recipe
Tropical Flavor Punch: The combo of pineapple juice, soy sauce, and ginger brings irresistible island-inspired flavor.
Simple Yet Impressive: Just a handful of ingredients create a dish that feels gourmet.
Perfect for Any Occasion: Works great as a weeknight dinner or party centerpiece.
Customizable: Easy to swap ingredients or adjust for spice, sweetness, or protein type.
Kid-Approved: Sweet pineapple and tender chicken make it super approachable for picky eaters.
Mistakes to Avoid & Solutions
Using cold chicken on the grill
Let the chicken sit at room temperature for 15–20 minutes before grilling. It ensures even cooking.
Skipping the marinade time
At least 2 hours is essential. Shorter, and the flavor won’t penetrate the chicken.
Overcooking the chicken
Always check for doneness using a thermometer. Chicken dries out fast over direct heat.
Grilling too hot
Medium-high is key. Too high, and the sugars in the marinade burn quickly.
Reusing marinade
Only baste with the portion that didn’t touch raw meat. Never reuse raw-contaminated liquid.
Serving and Pairing Suggestions
Serve As: A main course over jasmine rice, coconut rice, or veggie noodles.
Great Pairings: Grilled corn, mango salsa, or a crunchy Asian slaw.
Drinks: Try with pineapple mojitos, iced green tea, or a light beer.
Serving Style: Perfect for family-style plating, BBQ buffet, or even in tacos.
Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat in a covered skillet over medium-low heat or in the oven at 300°F until warmed through.
Avoid microwave if possible—it can dry the chicken and make the pineapple rubbery.
Freeze only the chicken, not pineapple. Wrap tightly and freeze for up to 2 months. Thaw in fridge before reheating.
FAQs
1. Can I use chicken breasts instead of thighs?
Yes! Just make sure they’re pounded evenly and don’t overcook, breasts can dry out faster.
2. What’s a good substitute for pineapple juice?
Apple juice works in a pinch, though it’s less tropical. You can also use orange juice with a splash of lemon.
3. Do I need to use fresh pineapple?
Fresh is best for flavor and texture, but canned rings can work—just drain them well.
4. Can I cook this in a grill pan or oven?
Absolutely. Use a grill pan on medium-high heat, or bake at 400°F and broil the pineapple briefly to caramelize.
5. How can I make it spicy?
Add chili flakes, Sriracha, or a splash of hot sauce to the marinade for a little kick.
Tips & Tricks
Use skinless, boneless chicken for even grilling.
Brush marinade during cooking for extra gloss and flavor, but stop brushing in the final 2 minutes to avoid raw juices.
Use a pineapple corer or cookie cutter to make uniform pineapple slices.
Toast sesame seeds quickly in a dry skillet until golden for best flavor.
Don’t skip the rest time—chicken stays juicy and absorbs flavor after grilling.
Recipe Variations
Spicy Sriracha Stack
Swap 2 tablespoons of teriyaki for Sriracha in the marinade. Add sliced jalapeños as garnish.
Pineapple Chicken Tacos
Chop grilled chicken and pineapple, then pile into tortillas with shredded cabbage and cilantro-lime crema.
Low-Sugar Version
Use low-sugar teriyaki sauce and skip the brown sugar. Use fresh pineapple juice with no added sugar.
Vegetarian Twist
Sub grilled tofu or portobello mushrooms for chicken, marinate the same way, and grill until charred and flavorful.
Asian BBQ Glaze
Reduce extra marinade on the stove until thick, then brush on grilled chicken like a sticky glaze.
Final Thoughts
This Hawaiian Huli Huli Chicken Stack always brings sunshine to my table, no matter what the weather’s doing outside. I love that it’s forgiving, fun, and foolproof, even with a noisy kitchen and a cluttered counter.
The balance of sweet, salty, and savory never fails to impress, and the grilled pineapple is like the cherry on top. It’s one of those dishes that reminds me food doesn’t need to be complicated to feel special.
It brings smiles, seconds, and usually no leftovers. And let’s be honest, watching those grill marks form on that juicy pineapple? Pure magic. From lazy weeknights to backyard get-togethers, this one just fits. It’s bright, bold, and beautifully easy—exactly what a good summer meal should be.
Hawaiian Huli Huli Chicken Stack
Ingredients
For the Marinade:
- 1 tablespoon sesame oil
- 1 teaspoon grated fresh ginger
- 2 cloves garlic finely chopped
- 2 tablespoons packed brown sugar
- ¼ cup soy sauce
- ½ cup pineapple juice
- 1 cup teriyaki sauce
For Chicken and Pineapple:
- 4 boneless skinless chicken thighs or breasts
- 1 ripe pineapple cut into rings
For Garnish:
- Chopped green onions
- Toasted sesame seeds
Instructions
- Mix sesame oil, ginger, garlic, brown sugar, soy sauce, pineapple juice, and teriyaki sauce in a bowl.
- Add chicken to a zip-top bag or dish, pour in marinade, and refrigerate for at least 2 hours or overnight.
- Heat grill to medium-high.
- Grill chicken 6–7 minutes per side, basting with reserved marinade. Cook until internal temp hits 165°F. Discard used marinade.
- Grill pineapple rings for 2–3 minutes per side until caramelized.
- Top grilled chicken with a pineapple ring, green onions, and sesame seeds. Serve warm.
