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Hawaiian Turned Turned Chicken Stack

A delicious and vibrant dish featuring marinated chicken thighs grilled to perfection and layered with grilled pineapple, green onions, and sesame seeds, all served over rice.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Hawaiian
Calories: 450
Ingredients Method Notes

Ingredients
  

For the chicken and marinade
  • 2 lbs boneless chicken thighs Can substitute with chicken breasts for a leaner option.
  • 1 cup Huli Huli sauce Made with soy sauce, brown sugar, ginger, garlic, and pineapple juice.
  • 4 green onions, sliced For garnish.
  • 2 cups cooked rice Serve on the side.
  • 1 can pineapple slices Can use fresh pineapple slices for grilling.
  • 2 tablespoons sesame seeds For garnish.

Method
 

Preparation
  1. In a large bowl, combine the chicken thighs with the Huli Huli sauce. Make sure every piece is well-coated. Let it marinate for at least 15 minutes, or up to an hour for more flavor.
  2. Preheat your grill to medium-high heat. If using a stovetop grill pan, heat it over medium heat and lightly grease it to prevent sticking.
Grilling
  1. Place the marinated chicken thighs directly on the grill. Grill for about 6–7 minutes on each side, or until the chicken reaches an internal temperature of 165°F (75°C).
  2. In the last few minutes of cooking, add the pineapple slices to the grill. Cook each side until they have nice grill marks and are caramelized, about 2-3 minutes per side.
Assembly
  1. On a serving plate, place a layer of rice. Top it with the grilled chicken thighs, and then layer the grilled pineapple slices on top.
  2. Drizzle any leftover Huli Huli sauce over the top.
Garnishing
  1. Finish with a sprinkle of sliced green onions and sesame seeds. Enjoy your Hawaiian Turned Turned Chicken Stack hot and fresh!

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. To freeze, wrap tightly and store for up to 3 months. Reheat in the oven at 350°F (175°C) for about 15-20 minutes.