Hawaiian Huli Huli Chicken Stack (Print version)
Sticky huli huli chicken, grilled pineapple, rice, and crisp slaw layered into a colorful dinner stack.
# Ingredients:
For the huli huli chicken
01 -
1 1/2 lb (680 g) boneless skinless chicken thighs
02 -
3/4 cup (180 ml) pineapple juice
03 -
1/3 cup (80 ml) gluten-free tamari or soy sauce
04 -
1/4 cup (55 g) packed brown sugar
05 -
1/4 cup (60 g) ketchup
06 -
2 tablespoons rice vinegar
07 -
1 tablespoon toasted sesame oil
08 -
1 tablespoon fresh grated ginger
09 -
3 cloves garlic, minced
10 -
1/2 teaspoon black pepper
11 -
1 tablespoon neutral oil, for the grill
For the stack
12 -
3 cups cooked short-grain white rice or jasmine rice, warm
13 -
8 pineapple rings, fresh or canned in juice and drained
14 -
2 cups (140 g) shredded green cabbage
15 -
1/2 cup (55 g) shredded carrot
16 -
2 tablespoons lime juice
17 -
1 tablespoon neutral oil
18 -
1/4 teaspoon kosher salt
19 -
2 green onions, thinly sliced
20 -
1 tablespoon toasted sesame seeds
# Instructions:
01 -
Whisk pineapple juice, tamari, brown sugar, ketchup, rice vinegar, sesame oil, ginger, garlic, and black pepper until smooth. Pour 1/2 cup into a small saucepan for glazing and keep it separate.
02 -
Add the chicken thighs to the remaining marinade, turn to coat, cover, and refrigerate for at least 2 hours or up to 24 hours.
03 -
Simmer the reserved clean sauce over medium heat for 5-7 minutes, stirring often, until glossy and lightly thickened. Set aside.
04 -
Toss cabbage, carrot, lime juice, neutral oil, and kosher salt in a bowl. Chill until ready to serve.
05 -
Heat a grill or grill pan to medium and oil the grates. Grill chicken for 5-6 minutes per side, brushing with glaze near the end, until it reaches 165°F. Grill pineapple rings for 1-2 minutes per side.
06 -
Rest the chicken for 5 minutes, then chop or slice it into bite-size pieces. Toss with a spoonful of warm glaze.
07 -
Set a ring mold on each plate. Press in warm rice, add chicken, tuck in grilled pineapple, and top with slaw. Lift the mold carefully, then garnish with green onions, sesame seeds, and extra glaze.
# Good to know:
01 -
Marinate at least 2 hours for deeper flavor.
02 -
Use a ring mold, biscuit cutter, or lightly oiled measuring cup for clean layers.
03 -
Serve right after stacking for the best texture.