A delicious Hawaiian-inspired dish featuring marinated grilled chicken thighs served over jasmine rice and topped with fresh pineapple and vegetables.
Author:Lorenzo Bonucci
Prep Time:1 hour
Cook Time:15 minutes
Total Time:1 hour 15 minutes
Yield:4 servings 1x
Category:Main Course
Method:Grilling
Cuisine:Hawaiian
Diet:Gluten Free
Ingredients
Scale
2 pounds boneless, skinless chicken thighs
1 cup soy sauce
1 cup pineapple juice
1/2 cup brown sugar
1/4 cup ketchup
1 tablespoon minced garlic
1 tablespoon grated fresh ginger
1 teaspoon sesame oil
1/2 teaspoon black pepper
1/4 teaspoon red pepper flakes (optional)
4 cups cooked jasmine rice
1 cup diced fresh pineapple
1 cup chopped green onions
1 cup shredded carrots
1/2 cup chopped cilantro
Instructions
In a large bowl, whisk together the soy sauce, pineapple juice, brown sugar, ketchup, garlic, ginger, sesame oil, black pepper, and red pepper flakes. Add the chicken thighs and marinate for at least 1 hour in the refrigerator, or overnight for best flavor.
Preheat your grill or grill pan over medium-high heat. Remove the chicken from the marinade and discard the marinade. Grill the chicken for about 6-7 minutes on each side, or until fully cooked and juices run clear.
While the chicken is grilling, prepare the rice according to package instructions.
Once the chicken is cooked, let it rest for 5 minutes before slicing it into strips.
To assemble the stacks, place a scoop of jasmine rice on a plate, layer with sliced chicken, and top with diced pineapple, green onions, shredded carrots, and cilantro.
Serve immediately and enjoy your Hawaiian Huli Huli Chicken Stack!
Notes
For a spicier kick, add sliced jalapeños to the topping.
You can substitute chicken thighs with chicken breasts for a leaner option.