Savory Hawaiian Huli Huli Chicken Stack Recipe To Savor

September 22, 2026

Savory Hawaiian huli huli chicken stack with grilled pineapple and fresh garnish

There’s something truly special about the sweet and savory magic of Hawaiian cuisine, and the huli huli chicken stack captures it perfectly. If you’re craving a dish that combines juicy, flavorful grilled chicken with tropical pineapple and a touch of smoky glaze, this recipe is a must-try.

Making the huli huli chicken stack at home is easier than you think, and it’s sure to impress your family or guests with its layers of taste and texture. Let’s dive into this savory Hawaiian huli huli chicken stack recipe that’s simply irresistible.

Why You'll Love This Recipe

Authentic huli huli glaze with a perfect balance of sweet and smoky flavors.
Easy to assemble stacks that look impressive yet come together quickly.
Uses fresh pineapple for a tropical twist that complements the chicken beautifully.
Great for grilling indoors or outdoors, making it versatile year-round.
Serves 4, perfect for family dinners or casual gatherings.

Ingredients

Here’s everything you’ll need to create your savory Hawaiian huli huli chicken stack. Fresh ingredients and simple pantry staples come together for a delicious meal.

4 boneless, skinless chicken thighs, trimmed
1 cup pineapple juice, preferably fresh
1/4 cup low sodium soy sauce
1/4 cup brown sugar, packed
2 tablespoons ketchup
2 tablespoons rice vinegar
1 tablespoon grated fresh ginger
3 garlic cloves, minced
1 teaspoon smoked paprika
1/2 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes (optional, for heat)
4 pineapple rings, fresh or canned, drained
4 brioche or Hawaiian rolls, sliced and toasted
2 tablespoons vegetable oil (for grilling)
Fresh cilantro leaves, for garnish
Sesame seeds, toasted, for garnish
Mayonnaise or aioli, optional, for spreading on buns

Recipe Details

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Calories: Approximately 450 per serving

How to Make Savory Hawaiian Huli Huli Chicken Stack That’s Simply Irresistible

In a medium bowl, whisk together pineapple juice, soy sauce, brown sugar, ketchup, rice vinegar, grated ginger, minced garlic, smoked paprika, black pepper, and red pepper flakes to create the huli huli marinade.
Place the chicken thighs in a resealable plastic bag or shallow dish and pour half of the marinade over the chicken. Reserve the other half for basting and serving. Marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
Preheat your grill or grill pan to medium-high heat and lightly oil the grates or pan with vegetable oil to prevent sticking.
Remove chicken from marinade, letting excess drip off, and grill for 5-6 minutes per side, basting occasionally with reserved marinade, until chicken reaches an internal temperature of 165°F and has a beautiful caramelized glaze.
Grill the pineapple rings for 2-3 minutes per side until they develop nice grill marks and soften slightly.
Toast the split brioche or Hawaiian rolls until golden and slightly crisp.
To assemble each stack, spread mayonnaise or aioli on the bottom bun if desired, place a grilled pineapple ring, then a juicy grilled chicken thigh, and top with fresh cilantro leaves and a sprinkle of toasted sesame seeds. Finish with the top bun.
Serve immediately with extra glaze on the side for dipping or drizzling.

Tips for the Best Results

Marinate the chicken overnight for even deeper flavor and tenderness.
Use fresh pineapple whenever possible for the best texture and sweetness.
Don’t skip basting the chicken while grilling; it locks in moisture and boosts the glaze’s richness.
For a smoky touch, add a small handful of soaked wood chips to your grill if you’re cooking outdoors.
Let the chicken rest for 5 minutes off the heat before stacking to keep the juices locked inside.

Storage and Reheating

Store leftover grilled chicken and pineapple separately in airtight containers in the refrigerator for up to 3 days. Toast fresh buns as needed to maintain their texture.

To reheat, warm chicken and pineapple gently in a skillet over medium-low heat until heated through. Avoid microwaving to prevent drying out the chicken. Assemble stacks fresh before serving.

Frequently Asked Questions

Can I use chicken breasts instead of thighs?

Yes, boneless skinless chicken breasts can be used, but they may cook faster and be less juicy. Be sure to monitor cooking time closely to avoid drying out.

Is this recipe suitable for grilling indoors?

Absolutely! A grill pan or indoor electric grill works well. Just make sure to preheat properly and oil the surface to prevent sticking.

Can I make the huli huli sauce ahead of time?

Yes, the marinade doubles as a glaze, so you can prepare it a day ahead and refrigerate. Just reserve half before marinating the chicken for basting and serving.