why make this recipe
Hawaiian Turn Turn Chicken Stack is a vibrant dish that brings a taste of the tropics to your table. The combination of tender grilled chicken marinated in a sweet and savory sauce, paired with fresh pineapple, creates a delicious meal that everyone will enjoy. This recipe is perfect for summer barbecues, family dinners, or even a delightful weeknight meal. The bright flavors will make your taste buds dance, and it’s a great way to impress your family or guests without spending hours in the kitchen.
how to make Hawaiian Turn Turn Chicken Stack
Ingredients :
- 1.5 lbs boneless, skinless chicken breasts or thighs (organic or air-chilled preferred)
- ½ cup low-sodium teriyaki sauce
- ⅓ cup pure pineapple juice (no sugar added)
- ¼ cup low-sodium or naturally brewed soy sauce
- 3 tbsp dark brown sugar
- 2 large garlic cloves, minced
- 1 tbsp freshly grated ginger
- 1 tsp toasted sesame oil
- 4 fresh pineapple rings
- Cooked white rice (for stacking)
- 2 tbsp sliced green onions (for garnish)
- 1 tsp sesame seeds (for garnish)
Directions :
- Make the Marinade: In a medium bowl, whisk together teriyaki sauce, pineapple juice, soy sauce, brown sugar, garlic, ginger, and sesame oil.
- Marinate the Chicken: Place chicken in a large zip-top bag or shallow dish. Pour the marinade over it, seal, and refrigerate for at least 2 hours (or overnight for max flavor).
- Grill the Chicken: Preheat grill or grill pan to medium-high heat. Remove chicken from marinade (reserve marinade) and grill for 6–7 minutes per side until cooked through and charred.
- Grill Pineapple: Add pineapple rings to the grill. Cook for 2–3 minutes per side until caramelized.
- Make the Glaze: In a small saucepan, boil reserved marinade for 5–6 minutes until thickened into a glossy sauce.
- Assemble the Stack: Spoon rice onto a plate, layer with grilled chicken, top with a grilled pineapple ring, then drizzle with glaze. Garnish with green onions and sesame seeds.
how to serve Hawaiian Turn Turn Chicken Stack
Serve this delightful stack warm on a plate. You can add a side of steamed vegetables or a simple salad for a complete meal. This dish is great for sharing, so consider serving it family-style for everyone to enjoy!
how to store Hawaiian Turn Turn Chicken Stack
If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. You can also freeze the chicken and pineapple separately for up to 3 months. When ready to eat, just thaw and reheat.
tips to make Hawaiian Turn Turn Chicken Stack
- Use fresh ingredients for the best flavor.
- If you like it spicy, add a sprinkle of red pepper flakes to the marinade.
- For a smoky flavor, try using a charcoal grill instead of a grill pan.
variation
You can switch the chicken for shrimp or tofu for a different protein option. Feel free to experiment with other fruits, like peaches or mango, for grilling alongside the pineapple.
FAQs
Q: Can I use chicken with skin?
A: Yes, but you may need to adjust the cooking time to ensure the chicken cooks thoroughly.
Q: Can I make this recipe in the oven?
A: Absolutely! Bake the marinated chicken on a baking sheet at 400°F for 20-25 minutes or until cooked through.
Q: Is there a gluten-free option for this recipe?
A: Yes! Look for gluten-free teriyaki sauce and soy sauce to make this dish gluten-free.
Hawaiian Turn Turn Chicken Stack
Ingredients
For the Marinade
- ½ cup low-sodium teriyaki sauce
- ⅓ cup pure pineapple juice (no sugar added)
- ¼ cup low-sodium or naturally brewed soy sauce
- 3 tbsp dark brown sugar
- 2 large cloves garlic, minced
- 1 tbsp freshly grated ginger
- 1 tsp toasted sesame oil
For the Chicken and Toppings
- 1.5 lbs boneless, skinless chicken breasts or thighs (organic or air-chilled preferred)
- 4 rings fresh pineapple
- Cooked white rice (for stacking)
- 2 tbsp sliced green onions (for garnish)
- 1 tsp sesame seeds (for garnish)
Instructions
Preparation
- In a medium bowl, whisk together teriyaki sauce, pineapple juice, soy sauce, brown sugar, garlic, ginger, and sesame oil to make the marinade.
- Place chicken in a large zip-top bag or shallow dish. Pour the marinade over it, seal, and refrigerate for at least 2 hours (or overnight for max flavor).
Grilling
- Preheat grill or grill pan to medium-high heat.
- Remove chicken from marinade (reserve marinade) and grill for 6–7 minutes per side until cooked through and charred.
- Add pineapple rings to the grill. Cook for 2–3 minutes per side until caramelized.
Making the Glaze and Assembling
- In a small saucepan, boil reserved marinade for 5–6 minutes until thickened into a glossy sauce.
- Spoon rice onto a plate, layer with grilled chicken, top with a grilled pineapple ring, then drizzle with glaze. Garnish with green onions and sesame seeds.
