Description
The Hawaiian Huli Huli Chicken Stack is a vibrant dish that tantalizes the taste buds with its sweet and savory flavors. Tender, juicy chicken is marinated in pineapple and soy sauce, grilled to perfection, and topped with a refreshing, crunchy slaw for a delicious island-inspired meal.
Ingredients
For the Chicken:
- 4 boneless, skinless chicken thighs (about 1.5 lbs)
- 1 cup pineapple juice
- 1/2 cup soy sauce (or tamari for gluten-free option)
- 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
1. In a large bowl, combine pineapple juice, soy sauce, brown sugar, garlic, ginger, and sesame oil to create the marinade.
2. Add the chicken thighs to the marinade, cover, and refrigerate for at least 2 hours or overnight for best flavor.
3. Preheat the grill to medium-high heat (about 375°F).
4. 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.
5. While the chicken is grilling, prepare the slaw by mixing cabbage, carrots, bell pepper, and green onions in a large bowl.
6. In a separate bowl, whisk together mayonnaise, apple cider vinegar, and honey. Pour over the slaw and toss to combine.
7. Once the chicken is cooked, let it rest for 5 minutes before slicing.
8. Assemble the stacks by placing 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.
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