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Ingredients for Huli Huli Chicken Stack Recipe: A Tropical Delight for Every Occasion

Huli Huli Chicken Stack

This huli huli chicken stack is a simple dinner recipe made with everyday ingredients. Perfect for busy days and family meals.
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Ingredients
  

4 boneless, skinless chicken thighs

1/2 cup soy sauce

1/4 cup brown sugar

1/4 cup pineapple juice

3 cloves garlic, minced

1-inch piece of fresh ginger, grated

2 tablespoons rice vinegar

1 tablespoon sesame oil

1 teaspoon black pepper

1 teaspoon red pepper flakes (optional for heat)

1 cup cooked jasmine rice

1 cup grilled or sautéed bell peppers (assorted colors)

1 avocado, sliced

1/4 cup green onions, chopped

Sesame seeds for garnish

Instructions
 

Marinate the Chicken:

    In a bowl, combine soy sauce, brown sugar, pineapple juice, minced garlic, grated ginger, rice vinegar, sesame oil, black pepper, and red pepper flakes. Whisk until sugar is dissolved. Add chicken thighs, ensuring they are well coated in the marinade. Cover and refrigerate for at least 1 hour, or overnight for best results.

      Cook the Chicken:

        Preheat your grill or skillet over medium-high heat. Remove chicken from marinade, reserving marinade for basting. Grill chicken for about 6-7 minutes on each side or until internal temperature reaches 165°F (75°C). Brush with reserved marinade during cooking for extra flavor.

          Prepare the Base:

            While the chicken is cooking, prepare the jasmine rice according to package instructions. Once cooked, fluff with a fork and set aside.

              Assemble the Stack:

                On a plate, start with a layer of jasmine rice as the base. Follow with a layer of grilled bell peppers. Slice the grilled chicken thighs and add them on top. Finish with slices of avocado and a sprinkle of green onions.

                  Garnish and Serve:

                    Sprinkle sesame seeds on top for garnish. Serve immediately and enjoy this flavorful stack that encapsulates the essence of Hawaiian cuisine!

                      Prep Time: 15 minutes | Total Time: 1 hour 30 minutes (including marinating) | Servings: 4