I love how sweet pineapple and savory grilled chicken come together — this Hawaiian Turned Chicken Stack is all about bright, tropical flavor with easy weeknight prep. The stack is colorful, photo-ready for Pinterest, and simple enough to make any night feel like a mini celebration. If you enjoy bold sweet-savory combos, try a different take on comfort-food chicken with this tasty chicken Philly cheesesteak recipe for another crowd-pleasing dinner idea.
Ingredients Needed :
Protein
- 4 boneless, skinless chicken thighs
Sauce & Marinade
- 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
Cooking Oil
- 1 tablespoon vegetable oil
Rice & Base
- 2 cups cooked jasmine rice
Toppings & Veggies
- 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
Step-by-Step Instructions :
- In a medium bowl, whisk together the soy sauce, brown sugar, pineapple juice, ketchup, rice vinegar, garlic, and ginger until the sugar is dissolved.
- Place the chicken thighs in a resealable plastic bag and pour the marinade over them. Seal the bag and refrigerate for at least 2 hours, ideally overnight for maximum flavor.
- Preheat the grill or a grill pan over medium-high heat. Remove the chicken from the marinade and discard the marinade.
- Brush the chicken thighs with vegetable oil and place them on the grill. Cook for about 6-7 minutes on each side, or until the chicken is cooked through and has nice grill marks (internal temperature should reach 165°F).
- While the chicken is grilling, prepare the jasmine rice according to package instructions.
- Once the chicken is done, let it rest for a few minutes, then slice into bite-sized strips.
- To assemble the stack, create a base with jasmine rice, add grilled chicken strips, layer on diced pineapple, red bell pepper, and sliced avocado, then top with green onions and cilantro. Serve immediately with lime wedges.
Serving Suggestions Hawaiian Turned Chicken Stack
- Keep it casual: serve in a bowl for an easy one-bowl weeknight meal.
- For a party: build a rice bar with extra toppings like chopped macadamia nuts, pickled onions, or shredded cabbage.
- Lighter side: pair with a crisp green salad and lime vinaigrette.
- Cozy combo: if you want a warm starter, a light bowl like a simple chicken velvet soup complements the sweet-tangy stack without overpowering it.
Tips for Success Hawaiian Turned Chicken Stack
- Marinate longer for deeper flavor: aim for 4–12 hours if you can; overnight is best.
- Don’t skip resting: letting the chicken rest 5 minutes keeps the juices locked in.
- Grill marks matter: a hot grill gives caramelized edges that boost flavor.
- Rice texture: fluff jasmine rice with a fork and keep it warm so the stack layers nicely.
- Make-ahead option: grill chicken ahead and reheat gently; assemble just before serving.
- Short on time? Try a quick shortcut idea inspired by other ground-chicken dinners, such as a salisbury steak recipe with ground chicken, to swap proteins when needed.
variation (if any)
- Chicken breasts: swap thighs for boneless chicken breasts; watch cooking time so they don’t dry out.
- Teriyaki twist: replace soy-brown sugar mix with store-bought teriyaki for a quicker marinade.
- Vegetarian: replace chicken with thick grilled tofu or tempeh marinated the same way.
- Spicy: add 1–2 teaspoons sriracha or a dash of chili flakes to the marinade.
FAQs
Q: Can I use chicken breasts instead of thighs?
A: Yes — breasts work fine but grill a bit less to avoid drying; aim for 160–165°F internal and let rest.
Q: How long will leftovers keep?
A: Store components separately in the fridge for up to 3 days; assemble fresh to keep textures bright.
Q: Can I make this in an oven instead of a grill?
A: Absolutely. Roast at 425°F for about 20–25 minutes, flipping once, until the chicken reaches 165°F.
Q: Is pineapple juice necessary in the marinade?
A: It adds sweetness and tenderizing enzymes; you can substitute orange juice if needed, but reduce time if using fresh pineapple chunks directly.
Hawaiian Turned Chicken Stack
Ingredients
Method
- In a medium bowl, whisk together the soy sauce, brown sugar, pineapple juice, ketchup, rice vinegar, garlic, and ginger until the sugar is dissolved.
- Place the chicken thighs in a resealable plastic bag and pour the marinade over them. Seal the bag and refrigerate for at least 2 hours, ideally overnight for maximum flavor.
- Preheat the grill or a grill pan over medium-high heat. Remove the chicken from the marinade and discard the marinade.
- Brush the chicken thighs with vegetable oil and place them on the grill. Cook for about 6-7 minutes on each side, or until the chicken is cooked through and has nice grill marks (internal temperature should reach 165°F).
- While the chicken is grilling, prepare the jasmine rice according to package instructions.
- Once the chicken is done, let it rest for a few minutes, then slice into bite-sized strips.
- To assemble the stack, create a base with jasmine rice, add grilled chicken strips, layer on diced pineapple, red bell pepper, and sliced avocado, then top with green onions and cilantro. Serve immediately with lime wedges.
