Hawaiian Huli Huli Chicken Stack
Hawaiian Huli Huli Chicken Stack layers tender glazed chicken breasts over fluffy jasmine rice with caramelized fresh pineapple rings, all finished with a sweet and savory homemade huli huli glaze. This colorful dinner is a practical weeknight meal that feels special without a long ingredient list.
Equipment
- Medium saucepan with lid
- Large skillet or cast-iron pan
- Small bowl
- Whisk
- Instant-read thermometer
Ingredients
- 1.5 cups jasmine rice rinsed well
- 2.25 cups water
- 1 tsp salt
- 4 large boneless skinless chicken breasts
- 1 cup pineapple juice
- 0.5 cup soy sauce
- 0.5 cup brown sugar packed
- 1 tbsp fresh ginger grated
- 2 cloves garlic minced
- 1 tbsp cornstarch mixed with 1 tbsp water
- 4 thick slices fresh pineapple cored into rings
- 0.25 cup green scallions finely chopped
- 1 tbsp white sesame seeds toasted
Instructions
- Combine rinsed jasmine rice, water, and salt in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand covered for 5 minutes. Fluff with a fork.
- Whisk together pineapple juice, soy sauce, brown sugar, grated ginger, and minced garlic in a small bowl until sugar dissolves. Set aside.
- Heat a large skillet over medium-high heat with a drizzle of oil. Season chicken breasts with salt and pepper, then sear for 5-6 minutes per side until golden and cooked through (165°F internal). Transfer to a plate and tent with foil.
- In the same skillet, add pineapple rings in a single layer. Cook for 2-3 minutes per side until caramelized. Remove and set aside.
- Pour the glaze mixture into the skillet and bring to a simmer over medium heat, scraping up browned bits. Simmer for 2 minutes, then stir in cornstarch slurry. Cook 1-2 minutes until thickened to a syrupy consistency.
- Return chicken to the skillet and spoon glaze over, turning to coat. Warm through for 1 minute.
- Divide rice among plates. Top each with a glazed chicken breast, a caramelized pineapple ring, and a drizzle of remaining glaze.
- Sprinkle with chopped scallions and toasted sesame seeds. Serve immediately.
Notes
Storage: Store chicken, pineapple, and rice separately in airtight containers in the fridge for up to 3 days. Keep components separate to prevent soggy rice.
Reheating: Warm chicken and pineapple in a covered skillet over medium-low heat with a splash of water or pineapple juice. Microwave rice with a damp paper towel.
Best Tips: Pat chicken and pineapple dry before searing for the best caramelization. Use an instant-read thermometer to avoid overcooking the chicken. Toast sesame seeds in a dry pan for extra nutty flavor.
Variations: Swap chicken breasts for boneless thighs, use coconut rice instead of jasmine, or add sriracha to the glaze for heat. Grill the chicken and pineapple in summer for a smoky char.