A bright, sweet, and savory chicken stack with grilled pineapple and sticky glaze. Simple to make and great for weeknights.
introduction
This Hawaiian Turned Turned Chicken Stack mixes grilled chicken, caramelized pineapple, and a glossy teriyaki glaze. It feels like a quick island meal. If you want another easy chicken idea to pair with sides, try this simple chicken salad recipe for a light side.
why make this recipe
Make this recipe for its fast prep, bold flavor, and good balance of sweet and savory. It uses common pantry items and cooks quickly on a grill or grill pan. If you like deep, warm flavors you can also use rich stocks or broths in other dishes, such as the chicken bone broth recipe, to add comfort to meals.
how to make Hawaiian Turned Turned Chicken Stack
Marinate the chicken so it soaks up the pineapple and teriyaki flavors. Grill the chicken until you see good char and the meat is cooked through. Caramelize pineapple rings on the grill for texture and sweet notes. Finish by boiling the reserved marinade to make a safe, glossy glaze. For other easy chicken methods you can compare with a slow cooked option like this crockpot Mississippi chicken to see different textures and flavors.
Ingredients :
- 1.5 lbs boneless, skinless chicken breasts or thighs (organic or air-chilled preferred)
- ½ cup low-sodium teriyaki sauce
- ⅓ cup pure pineapple juice (no sugar added)
- ¼ cup low-sodium or naturally brewed soy sauce
- 3 tbsp dark brown sugar
- 2 large garlic cloves, minced
- 1 tbsp freshly grated ginger
- 1 tsp toasted sesame oil
- 4 fresh pineapple rings
- Cooked white rice (for stacking)
- 2 tbsp sliced green onions (for garnish)
- 1 tsp sesame seeds (for garnish)
Directions :
- Make the Marinade: In a medium bowl, whisk together teriyaki sauce, pineapple juice, soy sauce, brown sugar, garlic, ginger, and sesame oil.
- Marinate the Chicken: Place chicken in a large zip-top bag or shallow dish. Pour marinade over it, seal, and refrigerate for at least 2 hours (or overnight for max flavor).
- Grill the Chicken: Preheat grill or grill pan to medium-high heat. Remove chicken from marinade (reserve marinade), and grill for 6–7 minutes per side until cooked through and charred.
- Grill Pineapple: Add pineapple rings to the grill. Cook 2–3 minutes per side until caramelized.
- Make the Glaze: In a small saucepan, boil reserved marinade for 5–6 minutes until thickened into a glossy sauce.
- Assemble the Stack: Spoon rice onto a plate, layer with grilled chicken, top with a grilled pineapple ring, then drizzle with glaze. Garnish with green onions and sesame seeds.
how to serve Hawaiian Turned Turned Chicken Stack
Serve warm. Put rice on the plate first, then chicken, then pineapple. Spoon extra glaze on top. Pair with a fresh salad or steamed veggies. For a light side that balances the stack, you can serve a small portion of a four-ingredient chicken salad or green salad.
how to store Hawaiian Turned Turned Chicken Stack
Cool the chicken and pineapple to room temperature before storing. Put chicken and pineapple in an airtight container. Keep the glaze in a separate small container. Store in the fridge for up to 3 days. Reheat gently in the oven or microwave. Do not reuse any marinade that touched raw chicken unless you boil it first.
tips to make Hawaiian Turned Turned Chicken Stack
- Use thighs for more juiciness and breasts if you want lean meat.
- Pat chicken dry before grilling for better char.
- Boil the reserved marinade well to kill any raw juices and to thicken it into a safe glaze.
- If you want deeper flavor, rest chicken after grilling for 5 minutes. For other flavor ideas and stock use, see this bone broth guide.
Serving Ideas (if any)
- Serve with steamed white rice or coconut rice.
- Add a green salad with a light vinaigrette.
- Offer lime wedges for a bright squeeze on top.
- Serve with grilled vegetables like bell peppers and zucchini.
Final Thoughts
This Hawaiian Turned Turned Chicken Stack is an easy way to bring bright, grill-charred flavors to your table. It uses simple ingredients but gives a big taste payoff. The glaze makes the dish sticky and shiny and the grilled pineapple adds a sweet contrast to the savory chicken.
FAQs
Q: Can I use frozen pineapple?
A: Yes. Thaw and pat dry before grilling. Grill a little longer to get caramel color.
Q: Can I bake the chicken instead of grilling?
A: Yes. Bake at 400°F (200°C) for about 20–25 minutes, or until cooked through, then broil briefly for color.
Q: How long can I marinate the chicken?
A: You can marinate for 2 hours to overnight. Do not marinate more than 24 hours to avoid texture changes.
Q: Is the glaze safe to eat raw?
A: No. Boil the reserved marinade for 5–6 minutes as directed to make it safe.
Q: Can I make this gluten-free?
A: Yes. Use gluten-free soy sauce and gluten-free teriyaki sauce.
Conclusion
If you want a classic island-style glaze and method, check a trusted recipe for Huli Huli style chicken at Hawaiian Huli Huli Chicken – Cooking For My Soul to compare techniques. For tips on stacking and presentation, this guide on the dish also has helpful notes: Hawaiian Huli Huli Chicken Stack — Best Recipe & Tips (2025).
Hawaiian Turned Turned Chicken Stack
Ingredients
For the Marinade
- 0.5 cup low-sodium teriyaki sauce
- 0.33 cup pure pineapple juice (no sugar added)
- 0.25 cup low-sodium or naturally brewed soy sauce
- 3 tbsp dark brown sugar
- 2 large garlic cloves, minced
- 1 tbsp freshly grated ginger
- 1 tsp toasted sesame oil
For the Chicken and Garnish
- 1.5 lbs boneless, skinless chicken breasts or thighs Organic or air-chilled preferred
- 4 fresh pineapple rings
- 2 tbsp sliced green onions for garnish
- 1 tsp sesame seeds for garnish
- Cooked white rice for stacking
Instructions
Preparation
- Make the Marinade: In a medium bowl, whisk together teriyaki sauce, pineapple juice, soy sauce, brown sugar, garlic, ginger, and sesame oil.
- Marinate the Chicken: Place chicken in a large zip-top bag or shallow dish. Pour marinade over it, seal, and refrigerate for at least 2 hours (or overnight for maximum flavor).
Cooking
- Preheat grill or grill pan to medium-high heat.
- Remove chicken from marinade (reserve marinade) and grill for 6–7 minutes per side until cooked through and charred.
- Add pineapple rings to the grill. Cook 2–3 minutes per side until caramelized.
- In a small saucepan, boil the reserved marinade for 5–6 minutes until thickened into a glossy sauce.
Assembly
- Spoon rice onto a plate, layer with grilled chicken, top with a grilled pineapple ring, then drizzle with glaze.
- Garnish with green onions and sesame seeds.