Best Hawaiian Huli Huli Chicken Stack – Grilled Pineapple Chicken with Rice and Slaw

This Hawaiian Huli Huli Chicken Stack layers juicy grilled chicken, caramelized pineapple, fluffy rice, and a fresh crunchy slaw into one big, colorful plate. It’s sweet, smoky, tangy, and a little bit sticky in the best way.

The chicken is marinated in a classic-style huli huli sauce—soy, pineapple, brown sugar, ginger, garlic—then grilled until lightly charred and glazed. You stack it over rice, tuck in grilled pineapple slices, and finish with a bright slaw and green onions on top.

It’s dinner that looks restaurant-fancy but is really just simple marinated chicken with smart layering.

Why You’ll Love This Hawaiian Huli Huli Chicken Stack

Layered meal in one plate – Rice, protein, fruit, and slaw all together.
Packed with flavor – Sweet pineapple, salty soy, garlic, ginger, smoky grill marks.
Customizable – Use white rice, brown rice, coconut rice, or quinoa.
Meal-prep friendly – Marinate chicken ahead; stacks are easy to build later.
Summer vibes anytime – Grilled pineapple + glossy chicken = instant island energy.

Ingredients

For the Huli Huli Chicken

2 lbs (about 900 g) boneless skinless chicken thighs
- You can use breasts, but thighs stay juicier.

Marinade / Sauce:

1 cup pineapple juice
1/4 cup soy sauce (low sodium preferred)
1/4 cup ketchup
1/4 cup brown sugar, packed
2 tablespoons rice vinegar (or apple cider vinegar)
2 tablespoons vegetable oil
2–3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 tablespoon honey (optional, for extra gloss and sweetness)
1 teaspoon smoked paprika or sweet paprika (optional)
Pinch of red pepper flakes (optional, for gentle heat)

For the Stack Base

3 cups cooked rice (white, jasmine, basmati, or brown)
Optional: 1/2 cup coconut milk + pinch of salt cooked with the rice for “coconut rice”

For the Pineapple Layer

6–8 slices fresh pineapple (rings or spears)
1–2 teaspoons oil for brushing
Light pinch of salt and pepper

For the Simple Slaw

2 cups shredded cabbage (green, red, or a mix)
1/2 cup shredded carrots
1–2 green onions, thinly sliced
2 tablespoons mayonnaise
1–2 tablespoons pineapple juice or lime juice
1 teaspoon honey or sugar (optional)
Salt and pepper to taste

For Serving

Sliced green onions
Sesame seeds
Lime wedges (optional)
Extra pineapple chunks (optional)

How to Make Hawaiian Huli Huli Chicken Stack

1. Whisk the marinade

In a bowl or large measuring jug, whisk together:

Pineapple juice, soy sauce, ketchup, brown sugar, rice vinegar, oil, garlic, ginger, honey, paprika, and red pepper flakes (if using) until smooth and the sugar is mostly dissolved.

Set aside about 1/2 cup of this mixture in a separate container to use later as a glaze/basting sauce.

2. Marinate the chicken

Add the chicken thighs to a large zip-top bag or shallow dish. Pour the remaining marinade over the chicken, coating well.

Cover and refrigerate at least 1–2 hours, or up to overnight for deeper flavor. Turn the chicken once or twice if you can.

Tip: The longer it sits (up to overnight), the more flavor you get, but even 1–2 hours already helps.

3. Make the slaw

While the chicken marinates, mix the slaw.

In a medium bowl, combine shredded cabbage, shredded carrots, and green onions.

In a small bowl, whisk together mayonnaise, pineapple or lime juice, honey (if using), and a pinch of salt and pepper. Pour over the veggies and toss until coated.

Taste and adjust seasoning. Chill until ready to serve so it stays crisp.

4. Cook the rice

Cook your rice according to package directions.

For a coconut twist: replace some of the water with coconut milk and add a pinch of salt. Fluff with a fork once done and keep warm.

5. Grill (or pan-cook) the chicken

Preheat a grill, grill pan, or large skillet over medium-high heat. Lightly oil the grates or pan.

Remove chicken from marinade, letting excess drip off. Discard used marinade.

Grill or cook the chicken 5–7 minutes per side (time will depend on thickness), brushing occasionally with some of the reserved clean sauce, until cooked through (internal temp 165°F / 74°C) and lightly charred in spots.

Transfer to a plate, cover loosely with foil, and let it rest 5 minutes. Then slice into strips or chunks.

6. Grill the pineapple

Brush pineapple slices lightly with oil and sprinkle with a tiny pinch of salt and pepper.

Grill for 2–3 minutes per side, until you see grill marks and the edges start to caramelize.

Remove and set aside.

7. Build the Huli Huli Chicken Stacks

Now the fun part—stacking:

Base: Spoon a layer of warm rice into each bowl or plate.
Chicken: Add sliced huli huli chicken on top of the rice.
Pineapple: Tuck in 1–2 grilled pineapple slices beside or over the chicken.
Slaw: Add a small mound of slaw on the side or right on top of the stack.
Finish: Drizzle a little of the reserved sauce (not the raw marinade) over the chicken if you like it saucy. Sprinkle with green onions and sesame seeds. Add lime wedges on the side.

Serve immediately while the chicken and pineapple are warm and the slaw is crunchy.

Serving Suggestions for Hawaiian Huli Huli Chicken Stack

Serve your stacks with:

Extra grilled veggies (bell peppers, zucchini, red onion)
A simple green salad with lime vinaigrette
Hawaiian rolls or simple dinner rolls
Extra pineapple chunks on the side

This dish works great for:

Summer BBQs
Family dinners
Meal-prep bowls
Casual guests / “build your own stack” buffet with rice, chicken, pineapple, and slaw in separate bowls

Cook’s Tips

Use thighs for juiciness.
Thighs are more forgiving on the grill and stay tender even if they cook a minute longer.

Don’t waste the sauce—but keep it safe.
Always keep a portion of the marinade separate at the start if you want to use it for brushing or drizzling. Don’t reuse marinade that raw chicken sat in without boiling it first.

Hot grill, but not too hot.
Medium-high heat gives you caramelized edges and grill marks without burning the sugar in the sauce.

Rest the chicken.
Letting the chicken rest a few minutes before slicing keeps the juices inside and the slices moist.

Make ahead pieces:
You can marinate the chicken the day before, make the slaw a few hours early, and cook the rice just before serving. That makes assembly very fast.

Variations & Add-Ins

Spicier version:
Add more red pepper flakes or a spoonful of sriracha to the marinade.
Tray-bake version:
Bake the marinated chicken in the oven at 400°F (200°C) for 20–25 minutes, then broil briefly to caramelize the top if you don’t want to grill.
Veggie boost:
Add grilled peppers, onions, or broccoli to the stack.
Low-carb option:
Serve over cauliflower rice or shredded cabbage instead of regular rice.
Pineapple salsa topping:
Dice fresh pineapple with red onion, cilantro, and a squeeze of lime for a fresh salsa spooned over the chicken stack.

Storage & FAQ

How to store leftovers:

Chicken: cool, then refrigerate in an airtight container up to 3–4 days.
Rice: refrigerate in a separate container up to 3–4 days.
Slaw: best within 1–2 days (it softens as it sits).
Pineapple: grilled or fresh can be refrigerated up to 3 days.

How to reheat:

Chicken: gently reheat in a skillet over medium-low heat or in the microwave just until hot.
Rice: sprinkle with a little water and microwave covered to re-steam.

Can I use canned pineapple?
Yes. Use rings or slices, drain well, pat dry, and grill briefly to caramelize.

Can I bake instead of grill?
Yes. Bake the marinated chicken on a lined tray at 400°F (200°C) for 20–25 minutes, then brush with reserved sauce and broil for 2–3 minutes for color.

Can I use chicken breasts?
Yes, but watch cook time closely so they don’t dry out. Pound to an even thickness for more even cooking.

Hawaiian Huli Huli Chicken Stacks take simple marinated grilled chicken and turn it into a complete, colorful meal in one bowl. The sweet-and-savory sauce, charred pineapple, fluffy rice, and fresh crunchy slaw all work together so every bite hits something different—soft, juicy, smoky, tangy.

They’re easy enough for a weeknight but special enough for company. Prep the pieces ahead, stack them high, and you’ve got a plate that tastes like a little vacation.