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Hawaiian Huli Huli Chicken Stack

Hawaiian Huli Huli Chicken Stack
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Experience a taste of the tropics with our Hawaiian Huli Huli Chicken Stack! This vibrant dish combines juicy, marinated chicken thighs infused with sweet pineapple juice and savory soy sauce, all grilled to smoky perfection. Layered atop fluffy jasmine rice and topped with fresh ingredients like diced avocado, crunchy red bell peppers, and fragrant cilantro, each bite is a delightful explosion of flavors. Perfect for summer gatherings or cozy weeknight dinners, this easy-to-make recipe will transport you straight to the sun-drenched shores of Hawaii.

Ingredients

Scale
  • 4 boneless, skinless chicken thighs
  • 1/2 cup soy sauce
  • 1/4 cup brown sugar
  • 1/4 cup pineapple juice
  • 2 tablespoons ketchup
  • 1 tablespoon rice vinegar
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 2 cups cooked jasmine rice
  • 1 cup fresh pineapple, diced
  • 1 red bell pepper, diced
  • 1/2 cup green onions, sliced
  • 1 avocado, sliced
  • Fresh cilantro, for garnish
  • Lime wedges, for serving

Instructions

  1. In a medium bowl, combine soy sauce, brown sugar, pineapple juice, ketchup, rice vinegar, garlic, and ginger. Whisk until well blended.
  2. Place chicken thighs in a resealable plastic bag and pour marinade over them. Seal tightly and refrigerate for at least 2 hours or overnight.
  3. Preheat grill to medium-high heat. Remove chicken from marinade (discard leftover marinade) and brush both sides with vegetable oil.
  4. Grill chicken for about 6-7 minutes per side until cooked through (internal temperature should reach 165°F). Let rest for 5 minutes before slicing.
  5. Serve sliced chicken over jasmine rice and top with diced pineapple, red bell pepper, green onions, and avocado.

Nutrition

Find it online: https://isabellacooks.com/hawaiian-huli-huli-chicken-stack/