A simple, tasty Hawaiian chicken stack you can make at home.
introduction
This Hawaiian Turned Chicken Stack pairs sweet grilled pineapple with savory chicken and rice. It cooks fairly fast and tastes bright. If you want tips for cooking chicken in a different way, see these air fryer chicken breast tips for ideas.
why make this recipe
You should make this recipe for its bright sweet and savory flavor and its easy stack format. It pleases kids and adults. It fits weeknight dinners and casual weekend meals. For more simple chicken ideas you can try, look at these easy air fryer chicken ideas.
how to make Hawaiian Turned Chicken Stack
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.
If you prefer thighs or want air fryer help, see these chicken thigh ideas for cooking times and tips.
how to serve Hawaiian Turned Chicken Stack
Slice the chicken and place it on a bed of warm rice. Top each piece with a grilled pineapple ring. Spoon the thickened glaze over the top. Add sliced green onions and sesame seeds. For a simpler plate with chicken strips, you can use the air fryer chicken tenders guide for a fast cook method and serve the tenders on rice.
how to store Hawaiian Turned Chicken Stack
Cool leftovers within two hours. Put chicken, pineapple, and rice in an airtight container. Store in the fridge for up to 3 days. Reheat gently in a pan or in the oven. Do not keep the glaze at room temperature. For a meal plan idea using bold flavors, read this Bang Bang chicken bowl tips for inspiration on serving and sides.
tips to make Hawaiian Turned Chicken Stack
- Marinate longer for more flavor. Overnight is best.
- Pat chicken dry before grilling to get good char.
- Boil the reserved marinade fully to kill bacteria before using as sauce.
- Use fresh pineapple for best caramelization. Canned rings will be softer.
- If you use an air fryer, reduce time and check internal temp (165°F / 74°C).
Serving Ideas
- Serve with a simple green salad.
- Add steamed broccoli or snap peas on the side.
- Pour extra glaze on rice for more flavor.
- Use brown rice or cauliflower rice for variation.
Final Thoughts
This Hawaiian Turned Chicken Stack is an easy dish that blends sweet and savory. You can grill, pan-sear, or air-fry the chicken. It makes a bright, family-friendly meal that looks great on the plate.
FAQs
Q: Can I use chicken thighs instead of breasts?
A: Yes. Thighs stay moist and add flavor. Cook until the internal temperature reaches 165°F (74°C).
Q: Can I make the glaze ahead?
A: Yes. Boil and cool the reserved marinade, then store in the fridge for up to 3 days.
Q: Is there a stove-top option if I don’t have a grill?
A: Yes. Use a hot grill pan or cast-iron skillet and cook the chicken the same time, letting it char on both sides.
Q: Can I use canned pineapple?
A: You can, but fresh pineapple caramelizes better and tastes brighter.
Q: How do I adjust sugar for diet needs?
A: Reduce the brown sugar or use a sugar substitute that browns when heated.
Conclusion
For more on the classic Huli Huli flavor that inspires this stack, see this Hawaiian Huli Huli Chicken – Cooking For My Soul for background and techniques. If you want another take with tips and a fresh write-up, check the Hawaiian Huli Huli Chicken Stack — Best Recipe & Tips (2025).
Hawaiian Turned Chicken Stack
Ingredients
Method
- In a medium bowl, whisk together teriyaki sauce, pineapple juice, soy sauce, brown sugar, garlic, ginger, and sesame oil.
- 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 maximum flavor).
- 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.
- 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.