Description
A juicy, sweet, smoky, and tangy chicken stack, complemented by grilled pineapple and sticky rice, perfect for a backyard luau.
Ingredients
For the Marinade and Glaze
- 1/2 cup soy sauce or tamari (Use tamari for gluten-free option.)
- 1/2 cup pineapple juice (Fresh is best, canned works fine.)
- 1/4 cup brown sugar or honey (Honey adds floral notes.)
- 1/4 cup ketchup (Classic touch for body and mild tang.)
- 1 tbsp fresh ginger, grated (Provides bright, warm aromatics.)
- 2 cloves garlic, minced (Provides bright, warm aromatics.)
- 1 tbsp rice vinegar
- 1 tbsp sesame oil (Use sparingly for toasty depth.)
- 1/2 tsp chili flakes or sriracha (Optional for a mild kick.)
For the Chicken
- 4 pieces chicken thighs (Best for grilling due to their fat content.)
For the Sticky Jasmine Rice
- 1 cup jasmine rice (Rinsed until water runs clear.)
- 1 1/4 cups water (Adjust if cooking method changes.)
- 1 tsp rice vinegar (Stir into rice after cooking for added flavor.)
- 2 pinches sugar (For a touch of sweetness.)
For the Grilled Pineapple
- 1 whole pineapple, sliced into rings (Fresh holds up best, but canned is acceptable.)
- 1 tbsp oil (For brushing the pineapple.)
- 1 pinch sugar (To enhance caramelization.)
For Garnish
- 2 tbsp chopped green onions (For fresh flavor.)
- 1 tbsp toasted sesame seeds
- 1 lime lime, juiced (For a fresh finish.)
Instructions
Preparation
- Trim excess fat from the chicken thighs and pat dry.
- Combine all marinade ingredients in a bowl, and reserve half for glazing.
- Marinate the chicken for at least 2 hours, or preferably overnight.
- Prepare the sticky jasmine rice: Rinse the rice and combine it with the water in a pot.
- Bring to a gentle boil, then reduce to low, cover, and cook for 12 to 14 minutes.
- Let the rice rest for 10 minutes, then fluff with a fork and stir in vinegar and sugar.
Cooking
- Preheat the grill to medium-high and clean the grates.
- Remove chicken from marinade and pat lightly to prevent flare-ups.
- Start grilling the chicken on the hot side of the grill for 2-3 minutes per side.
- Move to the medium side of the grill to finish cooking until reaching an internal temperature of 175°F.
- Brush with the reserved glaze in the last few minutes of cooking.
- Remove from the grill and let the chicken rest for 5 minutes before slicing.
- Grill the pineapple rings for 2-3 minutes per side until nicely charred.
Assembly
- Layer the dish by placing a mound of jasmine rice on a plate.
- Place sliced Huli Huli chicken over the rice, fanning it out.
- Brush with extra glaze and top with a grilled pineapple ring.
- Garnish with chopped green onions and toasted sesame seeds. Squeeze lime over the top before serving.
Notes
For a lighter version, use tamari, and substitute half the sugar with pineapple juice concentrate or monk fruit. Serve with a salad for balance.
- Prep Time: 2 hours
- Cook Time: 30 minutes
- Category: dinner, Main Course
- Cuisine: Hawaiian