Huli Huli Chicken Stack
A delightful blend of sweet and savory flavors, this Huli Huli Chicken Stack features marinated chicken thighs served over sticky rice with caramelized pineapple, making it an irresistible meal for any occasion.
Ingredients
For the Marinade
- 1/2 cup soy sauce Offers a salty depth that enhances the flavor profile.
- 1/2 cup fresh pineapple juice Sweet and tangy, this juice brightens the dish with its tropical flair.
- 1/4 cup brown sugar Adds a rich sweetness that balances the savory elements beautifully.
- 1/4 cup ketchup Brings in a touch of acidity and thickness to the marinade.
- 2 cloves garlic, minced Provides an aromatic punch that elevates the flavor.
- 1 tsp fresh ginger, grated Adds warmth and a delightful kick.
- 1 tsp sesame oil (optional) Lends a nutty undertone.
- 1 pinch chili flakes (optional) For those who like a spicy kick.
Main Ingredients
- 4 pieces boneless, skinless chicken thighs Tender and juicy, perfect for soaking up the marinade.
- 2 cups cooked sticky rice (or jasmine rice) Creamy and fluffy, serving as the perfect base for the chicken.
- 4 slices fresh pineapple (grilled or caramelized) Sweet, juicy, and adds a gorgeous presentation.
- reserved amount reserved marinade for basting Keeps the chicken moist and flavorful.
- to taste amount chopped green onions (optional) Adds a fresh crunch and vibrant color.
- to taste amount toasted sesame seeds (optional) For an added crunch and beautiful garnish.
- to taste amount fresh cilantro (optional) A burst of freshness to complete the dish.
Instructions
Preparation
- In a bowl, whisk together the soy sauce, fresh pineapple juice, brown sugar, ketchup, minced garlic, grated ginger, and sesame oil if using.
- Place the chicken thighs in a shallow dish or a resealable plastic bag. Pour the marinade over the chicken, making sure each piece is well coated. Seal the bag or cover the dish and let it marinate in the refrigerator for at least 1 hour, or preferably overnight.
Cooking
- Preheat your grill or skillet over medium heat. Remove the chicken from the marinade, reserving the marinade for later use.
- Grill the chicken for about 6-7 minutes on each side, basting occasionally with the reserved marinade, until the chicken is cooked through.
- While the chicken cooks, prepare your sticky rice or jasmine rice according to package instructions, fluff with a fork and keep it warm.
- Slice the fresh pineapple into rings or wedges and grill or pan-fry them for about 2-3 minutes on each side until caramelized.
Assembly
- On a plate, place a generous scoop of rice. Top it with one piece of grilled chicken. Add a slice of grilled pineapple on top, followed by another piece of chicken if desired.
- Drizzle with any remaining marinade and garnish with chopped green onions, toasted sesame seeds, and fresh cilantro.
Notes
For the best flavor, marinate the chicken for 24 hours. If grilling isn’t an option, bake at 375°F (190°C) for about 25-30 minutes. Substitute sticky rice with quinoa or couscous for a different texture.