Description
A vibrant, tropical stack featuring grilled chicken marinated in sweet & savory Hawaiian Huli Huli sauce, layered with jasmine rice, fresh pineapple, bell peppers, and avocado.
Ingredients
Scale
- 4 boneless, skinless chicken thighs
- 1⁄2 cup soy sauce
- 1⁄4 cup brown sugar
- 1⁄4 cup pineapple juice
- 2 tablespoons ketchup
- 1 tablespoon rice vinegar
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon vegetable oil
- 2 cups cooked jasmine rice
- 1 cup fresh pineapple, diced
- 1 red bell pepper, diced
- 1⁄2 cup green onions, sliced
- 1 avocado, sliced
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
- Whisk soy sauce, brown sugar, pineapple juice, ketchup, vinegar, garlic, and ginger for marinade.
- Marinate chicken in a sealed bag for at least 2 hours (overnight best).
- Preheat grill/grill pan to medium-high. Discard marinade, brush chicken with oil.
- Grill chicken for 6-7 minutes per side until internal temp reaches 165°F.
- Prepare rice and chop vegetables/fruit while chicken cooks.
- Let chicken rest for 5 minutes, then slice into strips.
- Assemble stacks: rice base, then chicken, pineapple, bell pepper, avocado.
- Garnish with green onions and cilantro. Serve with lime wedges.
Notes
For best flavor, marinate chicken overnight. Leftover components store best separately for up to 3 days.
Keywords: huli huli chicken, hawaiian chicken stack, grilled chicken recipe, pineapple chicken, easy summer dinner, tropical meal
