Oh, get ready to be transported straight to the islands with this incredible Hawaiian Huli Huli Chicken Stack! Seriously, the smell alone is enough to make you feel like you’re on vacation. This isn’t just any grilled chicken; it’s a flavor explosion that’s super easy to whip up, even on a busy weeknight. My family just adores this recipe, and it’s become our go-to for backyard BBQs or just when we need a little taste of paradise. It really captures that authentic Hawaiian spirit with every juicy bite. Trust me, you’ll want to make this Hawaiian Huli Huli Chicken Stack again and again!
Why You’ll Love This Hawaiian Huli Huli Chicken Stack
Seriously, this Hawaiian Huli Huli Chicken Stack is a total winner for so many reasons. It’s one of those recipes that just makes everyone happy, and it’s surprisingly simple to pull off. You’ll be asking yourself why you didn’t try it sooner!
- Incredible Flavor: The marinade is pure magic! It’s sweet, savory, a little tangy from the pineapple, and has just the right amount of kick.
- Super Easy: Honestly, the hardest part is waiting for the chicken to marinate. The assembly and grilling are a breeze.
- Perfect for Any Occasion: Whether it’s a casual weeknight dinner, a backyard barbecue, or even a potluck, this Hawaiian Huli Huli Chicken Stack is always a crowd-pleaser.
- Visually Stunning: All those colorful layers on the skewer make it look as good as it tastes!
Gathering Your Ingredients for Hawaiian Huli Huli Chicken Stack
Alright, let’s get down to business! To make this amazing Hawaiian Huli Huli Chicken Stack, you’ll need a few key things. Don’t worry, it’s all pretty straightforward and totally worth it for that authentic island taste.
Chicken Thighs
We’re using 1.5 lbs of boneless, skinless chicken thighs. I love thighs for this because they stay so juicy and tender on the grill, which is exactly what you want for a great Hawaiian Huli Huli Chicken Stack. You can trim off any big, floppy pieces of fat if you like, but honestly, a little bit adds to the flavor!
Marinade Essentials
This is where the magic happens! You’ll need 1/4 cup of pineapple juice – this is key for that sweet, tropical base. Then, add 1/4 cup of soy sauce for that savory depth. We’ll also stir in 2 tablespoons of brown sugar for a lovely caramel note, 1 tablespoon of freshly grated ginger (don’t skip the fresh stuff, it makes a huge difference!), and 1 tablespoon of minced garlic. A little teaspoon of sesame oil adds a nutty richness, and just a pinch of 1/2 teaspoon of red pepper flakes gives it a gentle warmth. Whisk it all together until the sugar dissolves!
Skewer Components
For the colorful bits that go between the chicken, grab 1/2 cup of pineapple rings. You can use canned or fresh, just make sure they’re cut into pieces that fit on your skewers. You’ll also need 1 red onion, sliced, and 1 bell pepper, sliced. I like to use one that’s red or orange for a nice pop of color against the chicken and pineapple in our Hawaiian Huli Huli Chicken Stack.
Essential Equipment
You’ll want a good-sized bowl for that marinade, plus your measuring cups and spoons. Of course, you’ll need a grill – charcoal or gas works fine! And make sure you have some wooden skewers. Oh, and this is important: soak those wooden skewers in water for at least 30 minutes before you thread everything onto them. It stops them from burning up on the hot grill while your Hawaiian Huli Huli Chicken Stack is cooking!
Crafting Your Perfect Hawaiian Huli Huli Chicken Stack
Okay, now for the fun part – putting it all together! Making this Hawaiian Huli Huli Chicken Stack is really straightforward, and the results are just *chef’s kiss*. Follow these steps, and you’ll have a taste of the islands in no time.
Marinating the Chicken
First things first, let’s get that chicken soaking up all that delicious marinade. Remember that mixture we made with the pineapple juice, soy sauce, brown sugar, ginger, garlic, sesame oil, and red pepper flakes? Pour it into a bowl or a zip-top bag. Then, toss in your chicken thighs. Give it a good mix to make sure every piece is coated. Now, cover the bowl or seal the bag and pop it in the fridge. You want to let it marinate for at least 30 minutes, but honestly, if you can let it go for an hour or even two, you’ll get even more flavor packed into your Hawaiian Huli Huli Chicken Stack. Just don’t go too crazy with the marinating time, especially with the soy sauce, or it might get a little too salty.
Assembling the Skewers
Once your chicken has had a good soak, it’s time to thread these babies onto the skewers! Grab those water-soaked wooden skewers. Start by sliding on a piece of marinated chicken thigh. Then, add a chunk of pineapple, followed by a slice of red onion, and then a piece of bell pepper. Repeat this pattern – chicken, pineapple, onion, pepper – until your skewer is full, but leave a little space at each end so things don’t slide off. Try to pack them snugly but not too tightly, so everything cooks evenly. This alternating pattern not only looks super pretty, making your Hawaiian Huli Huli Chicken Stack really appealing, but it also helps everything cook at a similar rate.
Grilling to Perfection
Now, let’s get these skewers onto the grill! Make sure your grill is preheated to a nice medium-high heat. You want it hot enough to get a good sear on the chicken and veggies, but not so hot that everything burns before it’s cooked through. Carefully place your loaded skewers onto the hot grill grates. Let them cook for about 6 to 8 minutes on the first side. You’re looking for those nice grill marks and for the chicken to start firming up. Then, give them a flip and cook the other side for another 6 to 8 minutes. The chicken should be cooked all the way through – no pink inside! – and the vegetables should be tender-crisp. A little tip: if you saved some marinade, you can boil it briefly and then use it to baste the skewers during the last few minutes of grilling for an extra flavor boost. Just make sure it’s boiled first to kill any bacteria from the raw chicken! For more grilling tips, check out Serious Eats’ grilling guide.
Frequently Asked Questions About Hawaiian Huli Huli Chicken Stack
Got questions about making the best Hawaiian Huli Huli Chicken Stack? I’ve got you covered! Here are some things people often ask:
Can I use chicken breast instead of thighs for the Hawaiian Huli Huli Chicken Stack?
You totally can, but I really recommend sticking with thighs if you can! Chicken thighs are just naturally fattier, which means they stay incredibly moist and tender on the grill. Chicken breast can dry out much faster, so if you do use it, keep a super close eye on it while grilling and maybe marinate it for a bit less time to avoid it getting tough. You’ll want to aim for about 4-6 minutes per side, checking for firmness.
How long should I marinate the chicken for the Hawaiian Huli Huli Chicken Stack?
I like to marinate mine for at least 30 minutes to an hour to let those flavors really soak in. If you have the time, you can even let it go for up to 2-3 hours in the fridge! The longer it marinates, the deeper the flavor will be in your Hawaiian Huli Huli Chicken Stack. Just be mindful that soy sauce can make the chicken a bit saltier the longer it sits, so don’t go overboard, maybe cap it around 4 hours max.
What can I serve with my Hawaiian Huli Huli Chicken Stack?
Oh, so many yummy things! These skewers are fantastic with some fluffy white rice or coconut rice to soak up any extra marinade. A simple side salad with a light vinaigrette is always nice, or some grilled corn on the cob. Roasted sweet potatoes or even some macadamia nut potato salad would be absolutely divine and really lean into that tropical vibe. Whatever you choose, it’ll be delicious!
Storing and Reheating Your Delicious Hawaiian Huli Huli Chicken Stack
Got leftovers from your amazing Hawaiian Huli Huli Chicken Stack? Lucky you! To keep them tasting great, let the skewers cool down completely, then store them in an airtight container in the refrigerator. They should stay good for about 3-4 days. When you’re ready to reheat, the best way is to pop them back on the grill over medium-low heat for a few minutes per side, just to warm them through and get that nice char back. If you don’t have a grill handy, you can also reheat them gently in a skillet over low heat or even in the oven at around 300°F (150°C) – just be careful not to overcook them, or they might get a little dry. Enjoy your second round of island goodness!
Nutritional Snapshot of the Hawaiian Huli Huli Chicken Stack
Just a little heads-up: the nutritional info for this fantastic Hawaiian Huli Huli Chicken Stack is an estimate! Things like how much marinade sticks, the exact size of your pineapple chunks, or even the specific cut of chicken can change things up a bit. But overall, it’s a pretty balanced dish with a good punch of protein and flavor!
Print
Amazing Hawaiian Huli Huli Chicken Stack 1.5 lbs
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Halal
Description
A flavorful grilled chicken dish stacked with pineapple and vegetables.
Ingredients
- 1.5 lbs boneless, skinless chicken thighs
- 1/4 cup pineapple juice
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon ginger, grated
- 1 tablespoon garlic, minced
- 1 teaspoon sesame oil
- 1/2 teaspoon red pepper flakes
- 1/2 cup pineapple rings
- 1 red onion, sliced
- 1 bell pepper, sliced
- Wooden skewers, soaked
Instructions
- In a bowl, whisk together pineapple juice, soy sauce, brown sugar, ginger, garlic, sesame oil, and red pepper flakes.
- Add chicken thighs to the marinade, cover, and refrigerate for at least 30 minutes.
- Thread marinated chicken, pineapple rings, red onion slices, and bell pepper slices onto soaked skewers.
- Preheat grill to medium-high heat.
- Grill skewers for 6-8 minutes per side, or until chicken is cooked through and vegetables are tender.
- Serve hot.
Notes
- For extra flavor, baste chicken with remaining marinade during grilling (ensure it has boiled first).
- Adjust red pepper flakes for desired spice level.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 skewer
- Calories: 350
- Sugar: 18g
- Sodium: 900mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg
Keywords: Hawaiian Huli Huli Chicken Stack, grilled chicken, pineapple, skewers, Hawaiian recipe