Description
The Hawaiian Huli Huli Chicken Stack is a vibrant dish that tantalizes the taste buds with its sweet and savory flavors. Each bite reveals tender, juicy chicken marinated in a luscious blend of pineapple and soy sauce, topped with a refreshing slaw that adds a satisfying crunch.
Ingredients
Scale
- For the Chicken:
- 4 boneless, skinless chicken thighs (about 1.5 lbs)
- 1 cup pineapple juice
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon sesame oil
- For the Slaw:
- 2 cups green cabbage, shredded
- 1 cup carrots, shredded
- 1/2 cup red bell pepper, thinly sliced
- 1/4 cup green onions, chopped
- 1/4 cup mayonnaise
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey
- For Assembly:
- 4 hamburger buns or grilled pineapple slices
Instructions
- In a large bowl, combine pineapple juice, soy sauce, brown sugar, garlic, ginger, and sesame oil to create the marinade.
- Add the chicken thighs to the marinade, cover, and refrigerate for at least 2 hours or overnight for best flavor.
- Preheat the grill to medium-high heat (about 375°F).
- Remove chicken from the marinade and discard the marinade. Grill the chicken for 6-7 minutes on each side, or until the internal temperature reaches 165°F and the chicken is nicely charred.
- While the chicken is grilling, prepare the slaw by mixing cabbage, carrots, bell pepper, and green onions in a large bowl.
- In a separate bowl, whisk together mayonnaise, apple cider vinegar, and honey, then pour over the slaw and toss to combine.
- Once the chicken is cooked, let it rest for 5 minutes before slicing.
- Assemble the stacks by placing a slice of grilled chicken on a bun or pineapple slice, topping with slaw, and serving immediately.
Notes
- This dish can be made ahead by marinating the chicken the night before and preparing the slaw a few hours in advance.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- For a gluten-free option, use tamari instead of soy sauce.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 chicken stack with slaw
- Calories: 450
- Sugar: 10 grams
- Sodium: 800 milligrams
- Fat: 20 grams
- Saturated Fat: 4 grams
- Unsaturated Fat: 12 grams
- Trans Fat: 0 grams
- Carbohydrates: 40 grams
- Fiber: 3 grams
- Protein: 30 grams
- Cholesterol: 90 milligrams
Keywords: Hawaiian Huli Huli Chicken Stack, grilled chicken, Hawaiian cuisine, summer recipes, easy dinner, tropical flavors, chicken marinade, slaw recipe, gluten-free options, barbecue chicken, quick meals, flavorful chicken, outdoor cooking