07/09/2026
Hawaiian Huli Huli Stack.
For the chicken: 1½ lb (680 g) boneless skinless chicken thighs, 8 fresh pineapple rings or spears, 1 tbsp neutral oil, 2 sliced green onions, and lime wedges for serving.
For the marinade: ¾ cup (180 ml) pineapple juice, ½ cup (120 ml) low-sodium soy sauce, ⅓ cup (70 g) brown sugar, 2 tbsp rice vinegar, 3 minced garlic cloves, 1 tbsp grated fresh ginger, and 1 tsp toasted sesame oil. Optional: 1 tbsp cornstarch mixed with 2 tbsp water for thickening.
Whisk together the pineapple juice, soy sauce, brown sugar, rice vinegar, garlic, ginger, and sesame oil. Reserve some clean marinade for the glaze, then pour the rest over the chicken.
Cover and refrigerate for at least 4 hours or overnight.
Pour the reserved marinade into a small saucepan and simmer for several minutes. Add the cornstarch mixture if you prefer a thicker, glossy glaze.
Heat the grill to medium-high and lightly oil the grates. Grill the chicken for about 5–7 minutes per side, brushing with the glaze near the end, until fully cooked.
Grill the pineapple for 2–3 minutes per side until lightly caramelized with grill marks.
Let the chicken rest for 5 minutes, then serve with the grilled pineapple, green onions, lime wedges, and extra glaze. Enjoy!
Source: Eleanor Uhl
