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Hawaiian Turned Chicken Stack

A delightful dish featuring marinated chicken, sweet grilled pineapple, and fluffy rice, perfect for family dinners or casual gatherings.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Hawaiian
Calories: 500
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb Chicken thighs Juicy and tender chicken
  • 2 cups Rice Cook according to package instructions
  • 1 medium Pineapple Fresh for best taste, can substitute with canned
  • 1/2 cup Huli Huli glaze Use for marinating and drizzling
  • 1 tsp Salt
  • 1/2 tsp Pepper
  • 2 tbsp Oil For grilling
  • 2 stalks Green onions Chopped for garnish

Method
 

Preparation
  1. Marinate the chicken thighs in Huli Huli glaze for at least 30 minutes.
  2. Cook rice according to package instructions.
  3. Slice the pineapple.
Cooking
  1. Grill the marinated chicken until fully cooked and charred.
  2. Grill the sliced pineapple until caramelized.
Assembly
  1. Layer fluffy rice, grilled chicken, and grilled pineapple on a plate.
  2. Drizzle with additional Huli Huli glaze and garnish with chopped green onions before serving.

Notes

Ensure you marinate the chicken for at least 30 minutes to enhance the flavor. Use fresh pineapple for the best taste; canned pineapple can be substituted but may not have the same texture. Be careful not to overcook the chicken; it should be juicy and tender. You can try adding other ingredients like grilled bell peppers or avocado, or swap chicken thighs for shrimp or tofu for a different protein option. For leftovers, store in an airtight container in the refrigerator for 2-3 days and reheat gently before serving.