Hawaiian Huli Huli Chicken Stack

In a saucepan, whisk together pineapple juice, soy sauce, ketchup, brown sugar, rice vinegar, garlic, and ginger. Simmer 5–7 minutes until thickened.
Preheat grill or skillet to medium-high heat. Grill chicken thighs 5–6 minutes per side, brushing with sauce until caramelized and glossy.
Grill pineapple rings 2–3 minutes per side until lightly charred.
To assemble, place a scoop of white rice on each plate. Stack chicken thighs and pineapple slices on top.
Drizzle with extra sauce, sprinkle with sesame seeds, and garnish with dill or green onions.

Protein swap: Use shrimp, salmon, or tofu for a different take.
Spicy kick: Add chili flakes or sriracha to the sauce.
Grain base: Swap rice for coconut rice, quinoa, or cauliflower rice.
Veggie boost: Serve with grilled peppers, zucchini, or bok choy on the side.

Marinate chicken in half of the sauce for at least 2 hours before grilling to deepen the flavor.
Don’t overcook pineapple—just a light char keeps it juicy and sweet.
Reserve a little sauce for drizzling at the end so it stays glossy and fresh.

This Hawaiian Huli Huli Chicken Stack is smoky, tangy, sweet, and oh-so satisfying—a little tropical vacation on your plate. 🌺🍴