Get ready to elevate your dinner with the Hawaiian Huli Huli Chicken Stack—layers of charred, juicy chicken glazed in a sweet pineapple-soy BBQ, nestled on buttery brioche with crisp coleslaw and spicy mayo. This island-inspired delight blends sweet-tangy marinade, smoky grill marks, caramelized pineapple rings, and crunchy slaw into every bite. Whether you’re firing up the grill or broiler, these towering stacks bring tropical flavors to your table and will have everyone craving seconds.
Key Ingredients
Here’s what you’ll need to build these mouthwatering stacks—each one plays a star role, from the marinade magic to the final crunchy bite.
- 1/2 cup soy sauce: provides a salty, umami-rich base for the sweet-tangy pineapple-soy marinade.
- 1/3 cup brown sugar: balances the soy sauce with caramel-like sweetness and helps create a sticky glaze.
- 1/4 cup ketchup: adds tang and body to the marinade, enriching the sauce’s texture.
- 2 tablespoons rice vinegar: brings bright acidity that cuts through sweetness and tenderizes the chicken.
- 1/2 cup pineapple juice: naturally tenderizes meat and infuses every bite with tropical sweetness.
- 1 tablespoon grated fresh ginger: offers zesty warmth and aromatic depth to the marinade.
- 2 cloves garlic minced: contributes savory, pungent notes that build complexity.
- 1/4 cup grated onion: enhances the marinade’s sweetness and helps it cling to the chicken.
- 1 teaspoon red pepper flakes: delivers a kick of heat—adjust to suit your spice tolerance.
- 2 tablespoons vegetable oil: coats the grill grates and keeps chicken from sticking.
- 4 boneless skinless chicken thighs: juicy protein that soaks up all those island-inspired flavors.
- 4 brioche buns: soft, buttery base that holds up to juicy chicken and slaw.
- 4 pineapple rings: caramelize beautifully on the grill and add fruity brightness.
- 1 cup coleslaw mix: provides crisp crunch and balances sweet and spicy notes.
- 2 tablespoons mayonnaise: creamy foundation for the spicy mayo spread.
- 1 tablespoon sriracha: adds fiery kick and rich color to the mayo.
- 4 lettuce leaves: create a moisture barrier and add fresh green crunch.
- salt to taste: enhances all the other flavors.
- pepper to taste: adds mild heat and depth.
How To Make Hawaiian Huli Huli Chicken Stack
Let’s walk through the steps to turn those fresh ingredients into a mouthwatering stack. You’ll whip up the marinade, let the chicken soak in those island flavors, grill everything to charred perfection, and build the tall, juicy sandwich. Ready to go? Follow these detailed instructions below:
1. In a medium bowl, whisk together 1/2 cup soy sauce, 1/3 cup brown sugar, 1/4 cup ketchup, 2 tablespoons rice vinegar, 1/2 cup pineapple juice, 1 tablespoon grated fresh ginger, 2 cloves garlic minced, 1/4 cup grated onion, and 1 teaspoon red pepper flakes until the sugar fully dissolves.
2. Place the 4 boneless skinless chicken thighs in a resealable bag or shallow dish and pour half of the marinade over them, reserving the rest in a covered container. Seal or cover and refrigerate for at least 4 hours or, for best results, overnight.
3. Preheat your grill or grill pan to medium-high heat and brush the grates with 2 tablespoons vegetable oil to prevent sticking.
4. Remove the chicken from the bag, pat lightly with paper towels, season with salt and pepper, and grill for 6–7 minutes per side until cooked through and nicely charred, basting occasionally with the reserved marinade.
5. While the chicken rests, place the 4 pineapple rings on the hot grill for 1–2 minutes per side until you see light grill marks, then toast the 4 brioche buns cut-side-down until golden brown.
6. In a small bowl, stir together 2 tablespoons mayonnaise and 1 tablespoon sriracha to create a creamy, spicy spread.
7. To assemble each stack, spread the spicy mayo on both sides of a bun, top the bottom half with a lettuce leaf, a grilled pineapple ring, a chicken thigh, and a handful of coleslaw mix, then crown with the bun top.
8. Serve immediately while everything is warm and enjoy your island-inspired feast.
Serving Suggestions
These Hawaiian Huli Huli Chicken Stacks shine on their own, but a few thoughtful accompaniments can elevate the meal. Think bright, fresh flavors and fun textures—tropical sides, cool salads, and refreshing beverages bring the island vibe right to your table. Whether you’re hosting a backyard BBQ or a casual weeknight dinner, these pairings will balance the sweet, smoky, and spicy notes in every bite.
- Serve a fresh mango salsa on the side: dice ripe mango with red onion, cilantro, and lime juice for a bright, fruity contrast.
- Plate with fluffy coconut rice to soak up extra juices and reinforce the tropical theme.
- Offer a crisp green salad tossed in a light citrus vinaigrette to cut through the richness.
- Pair with a pineapple jalapeño margarita or iced tea spiked with pineapple juice to keep the flavors cohesive and refreshing.
Tips For Perfect Hawaiian Huli Huli Chicken Stack
Nailing this stack comes down to a few simple tweaks, from letting the flavors marry in the marinade to mastering the char on your grill. These friendly tips will help you capture that perfect balance of sweet, tangy, smoky, and spicy every time.
- For best flavor, marinate the chicken overnight. This gives every bite a deep, well-rounded taste.
- If you don’t have a grill, use a grill pan or your oven broiler—watch closely to achieve those signature char marks without burning.
- Pineapple juice in the marinade tenderizes the chicken and adds natural sweetness, ensuring each thigh stays juicy.
- Adjust red pepper flakes in the marinade to control the heat level; start mild and add more if you crave extra spice.
How To Store It
Leftovers? No problem. Proper storage keeps your chicken stack components fresh and ready for round two. Separate each element, use airtight containers, and reheat with care to maintain flavor and texture.
- Refrigerate leftover chicken, pineapple rings, and coleslaw separately in airtight containers for up to 2 days.
- Toast or warm brioche buns just before assembling leftovers to prevent sogginess.
- Reheat chicken and pineapple in a 350°F oven for 10–12 minutes or in a covered skillet over medium heat until warmed through.
- Freeze cooked chicken thighs (without buns or slaw) in freezer-safe bags for up to 2 months; thaw overnight in the fridge before reheating.
Frequently Asked Questions
Got questions? I’ve rounded up the most common ones to help you nail this recipe.
- How long should I marinate the chicken for the best flavor?
For optimal flavor and tenderness, marinate the chicken thighs for at least 4 hours; however, refrigerating them overnight will allow the soy sauce, brown sugar, pineapple juice, ginger, garlic, onion, and red pepper flakes to fully penetrate the meat, resulting in a more flavorful and juicy chicken.
- What’s the best way to cook the chicken if I don’t have an outdoor grill?
If you don’t have a grill, heat a heavy grill pan or use your oven’s broiler. For a grill pan, preheat it over medium-high heat, brush with vegetable oil, and cook the chicken 6–7 minutes per side, basting with reserved marinade until charred and cooked through. For the broiler, place the chicken on a foil-lined baking sheet about 6 inches from the heat source, broil for 5–6 minutes per side, basting halfway through.
- How can I tell when the chicken thighs are fully cooked?
The chicken is done when the internal temperature reaches 165°F (74°C) at the thickest part. The meat should be opaque and juices run clear. You can also check for a slight char on the surface from grilling and ensure there’s no pink near the bone or center.
- How do I prevent my brioche buns from becoming soggy under the pineapple and marinade?
Toasting the buns until golden helps create a barrier against moisture. Spread the spicy mayo on both cut sides immediately after toasting, then layer the lettuce leaf on the bottom bun before adding the pineapple ring and chicken; this sequence keeps the bun crisp while the juices stay in the sandwich.
- Can I adjust the heat level of the recipe, and how?
Yes, you can easily customize the spiciness. Reduce or omit the red pepper flakes in the marinade and use less sriracha in the spicy mayo for a milder stack. For extra heat, increase the red pepper flakes or add a dash of hot sauce to the marinade, and stir more sriracha into the mayo spread.
- Is there a substitute for the store-bought coleslaw mix and how should I dress it?
You can substitute with shredded cabbage and carrots if you prefer homemade. In a small bowl, toss your slaw vegetables with about 2 tablespoons mayonnaise, 1 teaspoon rice vinegar (or apple cider vinegar), a pinch of salt and pepper, and a small drizzle of pineapple juice if desired to echo the flavors in the chicken stack. Let it sit a few minutes so the cabbage softens slightly.
- How should I store and reheat leftovers?
Store leftover chicken and pineapple rings separately from buns and slaw in airtight containers in the refrigerator for up to 2 days. Reheat the chicken and pineapple in a 350°F oven for 10–12 minutes or in a covered skillet over medium heat until warmed through. Toast or warm the buns just before assembly to maintain their texture.
What Makes This Special
This Hawaiian Huli Huli Chicken Stack hits all the right notes—sweet and tangy pineapple-soy BBQ, smoky grill-char, creamy spicy mayo, and crunchy slaw—all layered between soft brioche buns for a truly unforgettable bite. The magic lies in that overnight marinade and the quick grill of pineapple rings, creating an island-inspired feast that you can make right at home. Don’t forget to print this recipe and tuck it into your favorite cookbook for future BBQ nights. If you give these stacks a try, drop a comment below or share your tweaks—I’d love to hear how your own twist on this tropical sensation turns out!
Hawaiian Huli Huli Chicken Stack
Description
A harmony of sweet-tangy marinade and smoky grill marks, these chicken stacks layer juicy thighs, caramelized pineapple and crunchy slaw with a spicy mayo kick for an island-inspired feast.
Ingredients
Instructions
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In a bowl whisk together soy sauce, brown sugar, ketchup, rice vinegar, pineapple juice, grated ginger, minced garlic, grated onion and red pepper flakes until sugar dissolves.
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Place chicken thighs in a resealable bag or shallow dish and pour half of the marinade over them, reserving the rest; seal or cover and refrigerate for at least 4 hours or overnight.
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Preheat grill or grill pan to medium-high heat and brush grates with vegetable oil.
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Remove chicken from the bag, season with salt and pepper, and grill for 6–7 minutes per side until cooked through and charred, basting occasionally with reserved marinade.
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While chicken rests, grill pineapple rings for 1–2 minutes per side and toast brioche buns until golden.
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In a small bowl stir together mayonnaise and sriracha to create a spicy spread.
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To assemble, spread spicy mayo on both sides of each bun, top the bottom half with a lettuce leaf, a pineapple ring, a grilled chicken thigh and a handful of coleslaw, then place the top bun.
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Serve immediately while warm.
Note
- For best flavor, marinate the chicken overnight.
- If you don’t have a grill, use a grill pan or broiler.
- Pineapple juice in the marinade tenderizes the chicken and adds sweetness.
- Adjust red pepper flakes to control the heat level.
