why make this recipe
This dish brings sweet and savory flavors together. It is easy to cook and looks great on the plate. The grilled chicken and caramelized pineapple give a bright, fresh taste. It is a good meal for family dinners or a small party.
introduction
Hawaiian Turned Chicken Stack is a simple stacked meal of grilled teriyaki chicken, rice, and a grilled pineapple ring. The sauce is bright with pineapple and soy, and you get char from the grill. You can make it on a grill or a grill pan.
how to make Hawaiian Turned Chicken Stack
Make the marinade, soak the chicken, grill the chicken and pineapple, boil the leftover marinade to make a glaze, then stack rice, chicken, and pineapple. Finish with green onions and sesame seeds. Follow the ingredient list and directions below for clear steps.
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 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 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 Turned Chicken Stack
Serve hot. Put rice down first, then chicken, then pineapple. Drizzle the glaze over the top. Add green onions and sesame seeds. Serve with a simple salad or steamed vegetables on the side.
how to store Hawaiian Turned Chicken Stack
Cool leftover chicken and pineapple to room temperature. Store in airtight containers in the fridge for up to 3 days. Keep rice in a separate container if possible. Reheat gently in a skillet or microwave until hot. Do not reuse leftover marinade unless you boil it first.
tips to make Hawaiian Turned Chicken Stack
- Marinate overnight for the best flavor.
- Pat chicken dry before grilling for better char.
- Use a meat thermometer: chicken is done at 165°F (74°C).
- Boil the reserved marinade well to kill bacteria and thicken it.
- Use fresh pineapple for the best caramelized flavor; canned rings won’t char the same.
variation (if any)
- Make it spicy: add 1 tsp sriracha or chili flakes to the glaze.
- Use thighs for more flavor and juiciness.
- Swap white rice for brown rice or cauliflower rice for a different texture.
- Make a sheet-pan version: bake chicken and pineapple at 425°F (220°C) for 18–22 minutes.
FAQs
Q: Can I use store-bought teriyaki sauce?
A: Yes. Use low-sodium if you want milder salt. Taste the marinade and adjust the sugar or soy if needed.
Q: How long should I marinate the chicken?
A: At least 2 hours. For best flavor, marinate overnight.
Q: Can I cook this without a grill?
A: Yes. Use a grill pan or a regular skillet over medium-high heat. Broil the pineapple if you want char.
Q: Is it safe to use the leftover marinade as sauce?
A: Only if you boil it for several minutes until it thickens. Do not use raw marinade.
Conclusion
This Hawaiian-style stack brings sweet pineapple and savory teriyaki chicken together for an easy, tasty meal. For a classic Huli Huli take on grilled Hawaiian chicken, see Hawaiian Huli Huli Chicken – Cooking For My Soul. For more tips and a similar stacked recipe, check Hawaiian Huli Huli Chicken Stack — Best Recipe & Tips (2025). For another reliable Huli Huli method and notes on grilling, read Huli Huli Chicken (Hawaiian Tropical Chicken) – RecipeTin Eats.
Hawaiian Turned Chicken Stack
Ingredients
For the Marinade
- ½ cup low-sodium teriyaki sauce Low-sodium for a milder flavor.
- ⅓ cup pure pineapple juice (no sugar added) Ensure no added sugars are in the juice.
- ¼ cup low-sodium or naturally brewed soy sauce Optional for a slightly different flavor.
- 3 tbsp dark brown sugar Provides sweetness to the marinade.
- 2 large cloves garlic, minced For added flavor.
- 1 tbsp freshly grated ginger For a nice aromatic touch.
- 1 tsp toasted sesame oil Enhances the flavor profile.
For Grilling
- 1.5 lbs boneless, skinless chicken breasts or thighs Organic or air-chilled preferred.
- 4 pieces fresh pineapple rings Fresh for better caramelization.
- Cooked white rice for stacking Amount as needed based on servings.
- 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 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 2–3 minutes per side until caramelized.
Finishing
- 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.
