- 1 lb boneless, skinless chicken breasts or thighs
- 1/2 cup soy sauce (low-sodium preferred)
- 1/4 cup brown sugar
- 1/4 cup ketchup
- 2 tablespoons rice vinegar
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated (or 1 teaspoon ground ginger)
- 1 tablespoon sesame oil
- Optional: 1/4 teaspoon red pepper flakes (for a hint of heat)
For the Stack:
- 4 slices of thick-cut bread or brioche buns (optional, for serving)
- 1 cup fresh pineapple slices (grilled or fresh)
- 1 medium avocado, sliced
- 1 cup mixed greens (spinach, arugula, or lettuce)
- Optional: Pickled red onions or coleslaw for added flair
Optional Toppings:
- Spicy mayo (mix 1/4 cup mayo with 1–2 teaspoons sriracha)
- Sesame seeds (for garnish)
Step-by-Step Instructions
1. Marinate the Chicken
- In a medium bowl, whisk together the soy sauce, brown sugar, ketchup, rice vinegar, garlic, ginger, sesame oil, and red pepper flakes (if using).
- Place the chicken in a resealable plastic bag or shallow dish and pour the marinade over it. Ensure the chicken is evenly coated.
- Marinate in the refrigerator for at least 30 minutes, or up to 4 hours for deeper flavor.
2. Cook the Chicken
- Heat a grill pan, skillet, or outdoor grill over medium-high heat.
- Remove the chicken from the marinade (reserving the marinade for later) and cook for 5–7 minutes per side, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
- Optional: Brush the reserved marinade onto the chicken during the last few minutes of cooking for extra flavor.
3. Grill the Pineapple
- While the chicken cooks, grill the pineapple slices for 2–3 minutes per side, until caramelized and slightly charred. Set aside.
4. Assemble the Stack
- If using bread or buns, lightly toast them for added texture.
- Layer the bottom slice of bread or bun with mixed greens, followed by a grilled chicken breast, grilled pineapple slices, and avocado slices.
- Optional: Drizzle with spicy mayo or add pickled red onions or coleslaw for extra flavor and crunch.
- Top with the second slice of bread or bun, if using.
5. Serve and Enjoy
- Optional: Garnish with sesame seeds or a sprinkle of red pepper flakes for added flair.
- Enjoy every bite of this tropical, flavorful, and indulgent Hawaiian Huli Huli Chicken Stack!
- Perfect as a standalone sandwich or paired with a side of sweet potato fries or a fresh salad for a complete meal.
Tips for Success
- Use Fresh Ingredients: Fresh garlic, ginger, and high-quality chicken make a noticeable difference in flavor.
- Switch Proteins: Substitute chicken with shrimp, pork chops, or tofu for variety.
- Add Extras: Stir in diced bell peppers, jalapeños, or shredded cabbage for extra nutrition and texture.
- Store Leftovers: Store leftover chicken and toppings separately in the fridge for up to 3 days. Reheat chicken gently in the skillet or microwave before assembling.
Why This Recipe Works
This Hawaiian Huli Huli Chicken Stack combines the juicy tenderness of chicken, the sticky sweetness of Huli Huli sauce, and the fresh crunch of pineapple and greens into a dish that’s both satisfying and indulgent. The layers ensure a balance of textures and flavors, while the tropical marinade ties everything together. Whether served as a standalone meal or customized with your favorite mix-ins, this recipe delivers big on taste and simplicity without requiring advanced cooking skills.
Conclusion: A Dish Everyone Will Love
Whether you’re craving something tropical and tangy, looking for a way to elevate your weeknight dinners, or simply want to enjoy a homemade treat, this Hawaiian Huli Huli Chicken Stack is sure to delight. Its bold flavors, satisfying textures, and customizable options make it a standout recipe that’s as practical as it is delicious. Plus, its versatility means you can tailor it to suit any occasion.
We’d love to see your creations! Tag us in your photos or share your favorite variations—your take on this stack might just inspire others to try it too! 🍴✨