There’s something about a warm, breezy evening that calls for food with a little char, a little sweetness, and a lot of color on the plate. This is the kind of meal you make when you want your kitchen (or backyard) to feel like a mini getaway—when friends drop by, when the family is hungry and impatient, or when you simply want dinner to taste like a celebration.
This recipe is inspired by the classic Hawaiian-style “huli huli” chicken—known for its glossy, sweet-savory glaze and that irresistible smoky finish. “Huli” means “turn,” a nod to the traditional method of turning chicken over a grill while it cooks. Here, we take that beloved flavor and build it into a stack: juicy glazed chicken, caramelized pineapple, fluffy rice, and a crisp, tangy slaw layered together so every bite hits sweet, smoky, savory, and fresh.
Why You’ll Love This Huli Huli Chicken Stack
This isn’t just chicken with sauce—it’s a full experience layered into one satisfying plate. The glaze clings to the chicken and caramelizes into a sticky sheen, the pineapple picks up smoky edges, and the slaw cuts through everything with crunch and brightness.
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Big flavor, approachable steps: You’ll get a restaurant-style finish with pantry-friendly ingredients.
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Perfect for grilling or stovetop: Great year-round, even if you don’t have an outdoor grill.
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Built for sharing: The “stack” presentation looks impressive for guests and photos.
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Meal-prep friendly: Make components ahead and assemble fast for busy nights.
What Is Huli Huli Sauce (And What Makes It Special)?
Huli Huli sauce is a sweet-and-savory glaze traditionally used on grilled chicken. Its signature taste comes from a balance of salty depth, warm spice, fruity sweetness, and a glossy texture that loves high heat. In this version, we build complexity with pineapple juice, soy sauce, brown sugar, aromatics, and a touch of toasted sesame oil. A little ketchup helps with tang and shine, and gentle heat from ginger and optional chili flakes keeps the sweetness from feeling flat.
The key is using the sauce in two stages: part as a marinade to season the meat inside, and part simmered separately to brush on during cooking for that sticky, lacquered finish.
Ingredients You’ll Need (With Measurements)
For the Huli Huli Chicken
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2 lb (900 g) boneless, skinless chicken thighs
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1 cup (240 ml) pineapple juice (100% juice)
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1/2 cup (120 ml) low-sodium soy sauce
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1/3 cup (70 g) packed light brown sugar
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1/4 cup (60 ml) ketchup
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2 tbsp (30 ml) rice vinegar
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1 tbsp (15 ml) toasted sesame oil
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4 cloves garlic, finely minced (about 1 1/2 tbsp)
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1 tbsp fresh ginger, grated
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1 tsp smoked paprika
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1/2 tsp black pepper
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1/4 tsp crushed red pepper flakes (optional)
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1 tbsp cornstarch + 1 tbsp water (slurry, optional for thicker glaze)
For the Stack Base
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2 cups (360 g) jasmine rice, uncooked
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3 cups (720 ml) water
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1/2 tsp kosher salt
For the Smoky Pineapple
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8 pineapple rings (fresh or canned in juice, drained)
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1 tbsp (14 g) unsalted butter or 1 tbsp neutral oil
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1 tbsp (15 ml) reserved huli huli glaze for brushing
For the Crunchy Slaw
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3 cups (about 250 g) shredded green cabbage
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1 cup (about 80 g) shredded carrots
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3 scallions, thinly sliced
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2 tbsp (30 ml) rice vinegar
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1 tbsp (15 ml) lime juice
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1 tbsp (20 g) honey
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1 tbsp (15 ml) neutral oil (avocado, canola, or grapeseed)
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1/2 tsp kosher salt
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1/4 tsp black pepper
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1 tbsp toasted sesame seeds (optional)
Optional Toppings (Highly Recommended)
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1/4 cup (10 g) chopped fresh cilantro
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Extra sliced scallions
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Lime wedges
How to Make the Huli Huli Chicken Stack (Step-by-Step)
1) Make the sauce and marinade
In a medium bowl, whisk together 1 cup (240 ml) pineapple juice, 1/2 cup (120 ml) soy sauce, 1/3 cup (70 g) brown sugar, 1/4 cup (60 ml) ketchup, 2 tbsp (30 ml) rice vinegar, 1 tbsp (15 ml) toasted sesame oil, minced garlic, grated ginger, 1 tsp smoked paprika, 1/2 tsp black pepper, and optional red pepper flakes.
Pour 1 cup (240 ml) of the mixture into a zip-top bag or shallow dish with the chicken thighs. Refrigerate for at least 30 minutes, ideally 2–6 hours.
Pour the remaining sauce into a small saucepan (this will become your glaze). Bring to a gentle simmer for 6–8 minutes, stirring occasionally. For a thicker glaze, stir in the cornstarch slurry (1 tbsp cornstarch + 1 tbsp water) and simmer 1 minute more. Set aside.
2) Cook the rice
Rinse 2 cups (360 g) jasmine rice until the water runs mostly clear. Combine with 3 cups (720 ml) water and 1/2 tsp salt. Cook according to your method (rice cooker or stovetop). Fluff and keep warm.
3) Make the slaw
In a large bowl, combine shredded cabbage, carrots, and scallions. In a small bowl, whisk rice vinegar, lime juice, honey, neutral oil, salt, and pepper. Toss with the slaw and refrigerate while you cook the chicken and pineapple. If using, sprinkle with toasted sesame seeds right before serving for extra nutty crunch.
4) Grill or sear the chicken
Grill method: Preheat to medium-high and oil the grates. Grill chicken thighs 5–7 minutes per side, brushing with the thickened glaze during the last few minutes. Cook until the thickest part reaches 165°F (74°C). Rest 5 minutes.
Stovetop method: Heat a large skillet or grill pan over medium-high with a small drizzle of oil. Sear chicken 5–6 minutes per side, lowering heat if the sugar in the glaze starts to darken too quickly. Brush glaze on during the final 2 minutes. Cook to 165°F (74°C). Rest 5 minutes.
5) Caramelize the pineapple
In a skillet or on the grill, heat 1 tbsp butter (or oil) over medium-high. Add pineapple rings and cook 1–2 minutes per side until lightly charred and caramelized. Brush with about 1 tbsp (15 ml) glaze during the last 30 seconds per side for a glossy finish.
6) Assemble the stack
Spoon a mound of rice onto each plate. Add a piece of glazed chicken, then top with a pineapple ring. Finish with a generous heap of slaw. Sprinkle cilantro and scallions if you like, and serve with lime wedges.
Tips for That Smoky-Sweet “Sticky Glaze” Finish
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Simmer the reserved sauce: This concentrates flavor and makes it safe to brush on as a finishing glaze.
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Brush late in cooking: Sugar can burn if applied too early. Glaze near the end for shine without bitterness.
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Use thighs for juiciness: Chicken thighs stay tender even with high heat and repeated turning.
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Rest the chicken: Five minutes helps the juices redistribute so every slice stays succulent.
Serving Ideas and Easy Variations
This stack is designed to be complete—protein, starch, fruit, and crunch—but you can easily adapt it based on your pantry and the occasion.
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Turn it into a bowl: Skip the “stack” and serve everything in a wide bowl for weeknight ease.
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Swap the rice: Try coconut rice (replace 1 cup water with 1 cup canned coconut milk) for a richer base.
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Add extra veggies: Quick-seared bell peppers or grilled onions work beautifully under the chicken.
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Make it spicier: Add 1–2 tsp chili garlic sauce (check label for ingredients) or increase the red pepper flakes.
FAQ: Your Huli Huli Chicken Stack Questions Answered
1) Can I use chicken breast instead of chicken thighs?
Yes, chicken breast works, but it requires a little more attention to keep it juicy. Use about 2 lb (900 g) boneless, skinless chicken breast and consider slicing thicker pieces in half horizontally so they cook evenly. Marinate for at least 30 minutes (up to 4 hours is great), then cook over medium-high heat, brushing glaze near the end. The key is pulling the chicken at the right temperature: aim for 160–165°F (71–74°C) in the thickest part, then rest it for 5–10 minutes. Because the glaze contains sugar, keep an eye on the heat—if the pan or grill is too hot, the glaze can darken quickly before the center is done. If you’re unsure, sear first for color, then finish at slightly lower heat. Breasts won’t be quite as forgiving as thighs, but when cooked carefully, they still deliver that smoky-sweet, sticky finish that makes this recipe so craveable.
2) How long should I marinate the chicken for the best flavor?
The sweet spot is 2 to 6 hours. You’ll get noticeably deeper flavor than a quick 30-minute soak, but you won’t risk the texture becoming overly soft. Because this marinade includes acidic ingredients like 2 tbsp (30 ml) rice vinegar plus pineapple juice, very long marinating can start to change the surface texture of the chicken. If you’re prepping ahead, you can absolutely marinate overnight—just keep it closer to 8–10 hours rather than a full day for best results. If you only have 30 minutes, don’t skip it; even a short marinate seasons the chicken and helps it brown beautifully. Another smart approach is to marinate the chicken, then simmer and thicken the reserved sauce into a glaze so you still get a bold finish even if time is short. The combination of internal seasoning (marinade) plus external flavor (glaze) is what makes this dish taste like it took far longer than it did.
3) What can I use if I don’t have pineapple rings?
You have options, and they all work well. If you have fresh pineapple, slice it into 1/2-inch (1.25 cm) rounds or spears—fresh caramelizes beautifully and gets those golden edges quickly. If you have canned pineapple but not rings, use chunks; just thread them onto skewers or cook them in a skillet so they don’t roll around. If pineapple isn’t available, you can still capture the sweet-smoky vibe by caramelizing another fruit. Mango slices are great when they’re firm-ripe, and even thick slices of peach can work in season. You can also skip fruit entirely and add sweetness through a vegetable: grilled sweet bell peppers or charred onions are excellent under the chicken, especially when brushed with 1 tbsp (15 ml) of the glaze. The main goal is contrast—something lightly charred and sweet to play off the salty-savory chicken and the crisp slaw.
4) How do I store and reheat leftovers without drying out the chicken?
Store components separately if possible: chicken in one container, rice in another, slaw in a third, and pineapple on its own. This keeps the slaw crisp and prevents the rice from absorbing too much moisture. Refrigerate everything within 2 hours of cooking. The chicken keeps well for 3–4 days. For reheating, add a spoonful of water to the rice and warm it covered so it steams back to fluffy. Reheat the chicken gently—either in a covered skillet over medium-low heat with a splash of water or extra glaze, or in the microwave at 50–70% power in short bursts. If you saved extra glaze, brushing it on after reheating brings back that glossy “just cooked” finish. The slaw is best cold; give it a quick toss and, if needed, brighten with a small squeeze of lime and a pinch of salt. Rewarm the pineapple briefly in a skillet to refresh its caramelized edges, or enjoy it chilled for a sweeter contrast.
Final Thoughts
This Mouthwatering Hawaiian Huli Huli Chicken Stack Smoky Sweet Sensation is the kind of recipe that makes people stop mid-bite and ask what you put in the sauce. It’s sweet but not cloying, smoky but not heavy, and balanced by a crisp, tangy slaw that keeps every forkful feeling fresh. The stack format is more than a presentation trick—it’s a practical way to deliver contrast in every layer: warm rice soaking up extra glaze, juicy chicken with caramelized edges, pineapple that turns almost candy-like where it meets the heat, and a cool crunch on top that ties everything together.
It’s also a recipe you can make your own without losing what makes it special. Want more heat? Nudge up the chili. Prefer a brighter finish? Add more lime to the slaw. Cooking indoors? A skillet and broiler can still create those deeply browned edges. Feeding a crowd? Double the sauce and keep a little warm on the side so everyone can drizzle to taste. And if you’re planning ahead, this meal is friendly to smart prep: marinate the chicken, shred the slaw, cook the rice, and you’re only minutes away from a dinner that feels like a special occasion.
If you try it, share it with someone who loves bold, smoky-sweet flavors—and don’t be surprised if it becomes your go-to for summer nights, busy weeknights, and everything in between. The best recipes are the ones that feel joyful to make and even better to eat, and this stack delivers on both.
Mouthwatering Hawaiian Huli Huli Chicken Stack Smoky Sweet Sensation
- Total Time: 45 minutes
- Yield: 6 servings 1x
Description
A smoky-sweet glazed chicken dinner stacked over fluffy rice with caramelized pineapple and a bright, crunchy slaw for a bold, tropical-inspired meal.
Ingredients
2 lb (900 g) boneless, skinless chicken thighs
1 cup (240 ml) pineapple juice
1/2 cup (120 ml) low-sodium soy sauce
1/3 cup (70 g) packed light brown sugar
1/4 cup (60 ml) ketchup
2 tbsp (30 ml) rice vinegar
1 tbsp (15 ml) toasted sesame oil
4 cloves garlic, minced
1 tbsp fresh ginger, grated
1 tsp smoked paprika
1/2 tsp black pepper
1/4 tsp crushed red pepper flakes (optional)
1 tbsp cornstarch + 1 tbsp water (optional, for thickening glaze)
2 cups (360 g) jasmine rice, uncooked
3 cups (720 ml) water
1/2 tsp kosher salt
8 pineapple rings (fresh or canned in juice, drained)
1 tbsp (14 g) unsalted butter or 1 tbsp neutral oil
3 cups (about 250 g) shredded green cabbage
1 cup (about 80 g) shredded carrots
3 scallions, thinly sliced
2 tbsp (30 ml) rice vinegar (for slaw)
1 tbsp (15 ml) lime juice
1 tbsp (20 g) honey
1 tbsp (15 ml) neutral oil (for slaw)
1/2 tsp kosher salt (for slaw)
1/4 tsp black pepper (for slaw)
1 tbsp toasted sesame seeds (optional)
Optional toppings: 1/4 cup (10 g) chopped cilantro, extra scallions, lime wedges
Instructions
1) Whisk pineapple juice, soy sauce, brown sugar, ketchup, rice vinegar, sesame oil, garlic, ginger, smoked paprika, black pepper, and optional red pepper flakes. Add 1 cup (240 ml) of the sauce to chicken and marinate 30 minutes to 6 hours in the refrigerator.
2) Simmer remaining sauce in a saucepan 6–8 minutes. For a thicker glaze, whisk in cornstarch slurry and simmer 1 minute more. Set aside.
3) Rinse rice. Cook 2 cups (360 g) rice with 3 cups (720 ml) water and 1/2 tsp salt. Fluff and keep warm.
4) Toss cabbage, carrots, and scallions. Whisk slaw dressing (rice vinegar, lime juice, honey, oil, salt, pepper) and combine. Chill until serving.
5) Cook chicken on a grill or skillet 5–7 minutes per side (depending on thickness), brushing glaze during the last few minutes. Cook to 165°F (74°C). Rest 5 minutes.
6) Caramelize pineapple with butter (or oil) 1–2 minutes per side; brush lightly with glaze near the end.
7) Assemble stacks: rice, chicken, pineapple, slaw. Top with cilantro/scallions and serve with lime.
Notes
Brush glaze late in cooking to prevent burning from the sugar.
Store components separately for best leftover texture; chicken keeps 3–4 days.
If using chicken breast, cook carefully and don’t overheat; rest before slicing.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
