There’s something undeniably magical about the Best Hawaiian Huli Huli Chicken Stack—a dish that brings together layers of tender, smoky chicken, sweet pineapple, and vibrant flavors that transport me straight back to warm Hawaiian evenings spent with my Mama Lou. I can still smell the smoky marinade wafting through the kitchen as she flipped the chicken over an open flame, her stories and laughter filling the air. This recipe isn’t just food; it’s a celebration of family, tradition, and those moments shared with my sister Ouma, who always loved piling her plate high with every delicious layer. If you’re ready for a dish that’s as heartfelt as it is mouthwatering, let me take you through my very own take on the Best Hawaiian Huli Huli Chicken Stack.
Table of Contents
Why You’ll Love This Best Hawaiian Huli Huli Chicken Stack
What truly sets the Best Hawaiian Huli Huli Chicken Stack apart is how it captures the essence of Hawaii’s favorite barbecue chicken in a vibrant, layered presentation that’s perfect for family dinners or special gatherings. The layers of juicy, caramelized chicken drenched in a tangy-sweet huli huli glaze, combined with grilled pineapple, fresh greens, and a hint of spice, create a harmony of flavors that dance on your tongue.
On a more personal note, this dish always reminds me of the summers I spent with Mama Lou. She believed food was a way to bring people closer, and her huli huli chicken was the centerpiece of every luau-style gathering. My sister Ouma and I would sneak bites off the grill, waiting eagerly for the chicken to stack up on our plates. To me, this isn’t just a recipe—it’s a warm embrace from the past, a way to keep those cherished moments alive and share them with you.
Ingredients You’ll Need for This Best Hawaiian Huli Huli Chicken Stack
- 4 boneless, skinless chicken thighs (or breasts if preferred)
- 1 cup pineapple juice (freshly squeezed if possible)
- 1/4 cup soy sauce (use low sodium for a lighter flavor)
- 1/4 cup brown sugar, packed
- 2 tablespoons ketchup
- 2 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1 tablespoon rice vinegar or apple cider vinegar
- 1 teaspoon sesame oil
- 1/2 teaspoon crushed red pepper flakes (optional, for a touch of heat)
- 4 pineapple rings, fresh or canned (if canned, drain well)
- 4 brioche or Hawaiian sweet rolls, sliced in half
- 1 cup shredded lettuce or mixed greens
- 1/2 medium red onion, thinly sliced
- 2 tablespoons mayonnaise (optional, can substitute with Greek yogurt)
- Salt and freshly ground black pepper, to taste
Substitution suggestions: If you don’t have pineapple juice, orange juice with a splash of lemon works well. For a gluten-free version, swap soy sauce with tamari. And if you prefer a vegetarian twist, grilled tofu or portobello mushrooms marinated in the same glaze will shine beautifully.
Nutrition Facts
- Calories: Approximately 450 per serving
- Protein: 35g
- Fat: 12g (mostly healthy fats from sesame oil and chicken)
- Carbohydrates: 45g
- Fiber: 3g
- Sugar: 20g (mostly from pineapple juice and brown sugar)
- Sodium: 750mg (can be lowered by using low sodium soy sauce)
The Ultimate Guide to the Best Hawaiian Huli Huli Chicken Stack
Learn how to make delicious Best Hawaiian Huli Huli Chicken Stack. Easy recipe with step-by-step instructions.
- Total Time: 45 minutes
- Yield: 4 servings 1x
Ingredients
- 4 boneless, skinless chicken thighs (or breasts if preferred)
- 1 cup pineapple juice (freshly squeezed if possible)
- 1/4 cup soy sauce (use low sodium for a lighter flavor)
- 1/4 cup brown sugar, packed
- 2 tablespoons ketchup
- 2 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1 tablespoon rice vinegar or apple cider vinegar
- 1 teaspoon sesame oil
- 1/2 teaspoon crushed red pepper flakes (optional, for a touch of heat)
- 4 pineapple rings, fresh or canned (if canned, drain well)
- 4 brioche or Hawaiian sweet rolls, sliced in half
- 1 cup shredded lettuce or mixed greens
- 1/2 medium red onion, thinly sliced
- 2 tablespoons mayonnaise (optional, can substitute with Greek yogurt)
- Salt and freshly ground black pepper, to taste
Substitution suggestions: If you don’t have pineapple juice, orange juice with a splash of lemon works well. For a gluten-free version, swap soy sauce with tamari. And if you prefer a vegetarian twist, grilled tofu or portobello mushrooms marinated in the same glaze will shine beautifully.
Instructions
- In a medium bowl, whisk together pineapple juice, soy sauce, brown sugar, ketchup, minced garlic, grated ginger, rice vinegar, sesame oil, and red pepper flakes if using. This is your classic huli huli marinade. I always make a little extra because Mama Lou believed that the secret to great huli huli is in the generous soaking of the chicken.
- Place the chicken thighs in a large resealable plastic bag or shallow dish and pour the marinade over them. Seal or cover, then refrigerate for at least 2 hours, preferably overnight. This slow soak lets the flavors seep deep—something my sister Ouma swore made all the difference.
- Preheat your grill or grill pan to medium-high heat. While it’s heating, lightly oil the grates to prevent sticking.
- Grill the pineapple rings for about 2-3 minutes on each side until they develop beautiful char marks and caramelize slightly. Set aside.
- Remove chicken from marinade, reserving the marinade for basting. Grill chicken for 6-8 minutes per side, basting occasionally with the reserved marinade. Chicken should be nicely charred and reach an internal temperature of 165°F.
- During the last 2 minutes of cooking, give the pineapple rings a quick baste and flip again to soak up those flavors.
- Lightly toast the brioche or Hawaiian rolls on the grill until golden brown. This little step adds a lovely crunch and warmth that Mama Lou always insisted was essential for stacking.
- Assemble your stack: spread mayonnaise or Greek yogurt on the bottom bun, layer with lettuce or mixed greens, add a grilled pineapple ring, top with a juicy huli huli chicken thigh, add slices of red onion, and finish with the top bun.
- Serve immediately, savoring the layers of smoky, sweet, and tangy flavors. I like to watch my family’s faces light up as they dig into this stack—it’s a beautiful reminder of those shared family meals with Mama Lou and Ouma.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Steps to Create Your Best Hawaiian Huli Huli Chicken Stack
- In a medium bowl, whisk together pineapple juice, soy sauce, brown sugar, ketchup, minced garlic, grated ginger, rice vinegar, sesame oil, and red pepper flakes if using. This is your classic huli huli marinade. I always make a little extra because Mama Lou believed that the secret to great huli huli is in the generous soaking of the chicken.
- Place the chicken thighs in a large resealable plastic bag or shallow dish and pour the marinade over them. Seal or cover, then refrigerate for at least 2 hours, preferably overnight. This slow soak lets the flavors seep deep—something my sister Ouma swore made all the difference.
- Preheat your grill or grill pan to medium-high heat. While it’s heating, lightly oil the grates to prevent sticking.
- Grill the pineapple rings for about 2-3 minutes on each side until they develop beautiful char marks and caramelize slightly. Set aside.
- Remove chicken from marinade, reserving the marinade for basting. Grill chicken for 6-8 minutes per side, basting occasionally with the reserved marinade. Chicken should be nicely charred and reach an internal temperature of 165°F.
- During the last 2 minutes of cooking, give the pineapple rings a quick baste and flip again to soak up those flavors.
- Lightly toast the brioche or Hawaiian rolls on the grill until golden brown. This little step adds a lovely crunch and warmth that Mama Lou always insisted was essential for stacking.
- Assemble your stack: spread mayonnaise or Greek yogurt on the bottom bun, layer with lettuce or mixed greens, add a grilled pineapple ring, top with a juicy huli huli chicken thigh, add slices of red onion, and finish with the top bun.
- Serve immediately, savoring the layers of smoky, sweet, and tangy flavors. I like to watch my family’s faces light up as they dig into this stack—it’s a beautiful reminder of those shared family meals with Mama Lou and Ouma.
Tips for Making the Best Hawaiian Huli Huli Chicken Stack
From years of cooking alongside Mama Lou and experimenting in my own kitchen, I’ve learned a few secrets to elevate this dish: Learn more: The Ultimate Guide to an Authentic Red Beans and Rice Recipe
- Marinate overnight: The longer the chicken soaks, the deeper the flavor. Mama Lou used to say, “Patience is the best spice.”
- Use dark meat: Chicken thighs stay juicy and tender on the grill, perfect for stacking without drying out.
- Don’t skip the grill marks: The smoky char is part of what makes huli huli chicken so special. If you don’t have a grill, use a cast-iron skillet and finish under the broiler for that caramelized touch.
- Fresh pineapple: Adds natural sweetness and acidity that balances the savory chicken. If fresh isn’t available, drained canned pineapple works just fine.
- Toast your buns: This adds texture and keeps the sandwich from getting soggy—a trick I picked up from Ouma, who always insisted on a good crunch.
Serving Suggestions and Pairings
This stack shines best when paired with simple, fresh sides that complement its bold flavors. One of my favorite memories is sitting with Ouma on our porch, sharing these chicken stacks alongside:
- Sweet potato fries dusted with smoked paprika
- A crisp cabbage slaw dressed lightly with lime and cilantro
- Steamed jasmine rice or coconut rice for a more filling meal
- Fresh mango salsa adds a juicy, tropical brightness
- A cold, crisp pineapple or guava iced tea to wash it all down
These sides bring balance and refreshment, much like the Hawaiian breeze Mama Lou would say flavored her cooking.
Storage and Reheating Tips
If you have leftovers (and trust me, you might!), here’s how to keep that magic alive:
- Store grilled chicken, pineapple, and buns separately in airtight containers in the refrigerator for up to 3 days.
- Reheat chicken gently in a skillet over medium heat or in the oven at 350°F for 10-12 minutes to preserve juiciness.
- Warm pineapple rings briefly on the stovetop or microwave—don’t overheat or they’ll get mushy.
- Re-toast buns just before assembling for that fresh crunch.
- Assemble stacks right before serving to keep everything fresh and vibrant.
Frequently Asked Questions
What are the main ingredients for Best Hawaiian Huli Huli Chicken Stack?
The main ingredients for Best Hawaiian Huli Huli Chicken Stack include the items listed in our ingredients section above. Each ingredient plays a crucial role in achieving the perfect flavor and texture.
How long does it take to make Best Hawaiian Huli Huli Chicken Stack?
The total time to make Best Hawaiian Huli Huli Chicken Stack includes both preparation and cooking time. Check the recipe card above for exact timing details.
Can I make Best Hawaiian Huli Huli Chicken Stack ahead of time?
Yes, Best Hawaiian Huli Huli Chicken Stack can often be prepared in advance. Store it properly in an airtight container in the refrigerator and consume within the recommended timeframe.
What can I serve with Best Hawaiian Huli Huli Chicken Stack?
Best Hawaiian Huli Huli Chicken Stack pairs well with various sides and accompaniments. Consider the serving suggestions mentioned in the recipe for the best dining experience.
Is Best Hawaiian Huli Huli Chicken Stack suitable for special diets?
Depending on the ingredients used, Best Hawaiian Huli Huli Chicken Stack may be adapted for various dietary needs. Check the ingredients list and consider substitutions as needed for your dietary requirements.
Final Thoughts
The Best Hawaiian Huli Huli Chicken Stack is more than just a recipe to me. It’s a culinary bridge to my roots, a reminder of the love and laughter shared with Mama Lou and Ouma around the grill. Every bite tells a story of tradition, family, and the joy of cooking from the heart.
“Food is the thread that weaves our family together—each layer, each flavor, a memory to cherish.”
I hope this recipe brings a little piece of that aloha spirit into your kitchen and your heart. Whether you’re cooking for family or friends, this stack invites you to slow down, savor the moment, and make new memories just like we did on those golden Hawaiian evenings.
