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Hawaiian Chicken Stack featuring grilled chicken, pineapple, and vibrant toppings.

Hawaiian Turned Chicken Stack

A delightful and easy dish combining grilled chicken, fresh pineapple, and colorful veggies served over jasmine rice, perfect for family gatherings.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 2 hours
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Hawaiian
Calories: 600
Ingredients Method Notes

Ingredients
  

For the Chicken Marinade
  • 4 pieces boneless, skinless chicken thighs Choose thighs for their rich flavor and juiciness.
  • 1/2 cup soy sauce Use low-sodium soy sauce for a healthier option.
  • 1/4 cup brown sugar Dark brown sugar adds deeper flavor; light brown works too.
  • 1/4 cup pineapple juice Fresh juice makes a difference, but store-bought is fine.
  • 2 tablespoons ketchup Adds sweetness and balances flavors.
  • 1 tablespoon rice vinegar Mild flavor complements Asian ingredients.
  • 2 cloves garlic, minced Fresh garlic has better flavor.
  • 1 teaspoon fresh ginger, grated Grate fresh ginger for best flavor.
  • 1 tablespoon vegetable oil Prevents chicken from sticking.
For the Rice and Toppings
  • 2 cups cooked jasmine rice Prepare ahead of time.
  • 1 cup fresh pineapple, diced Use ripe pineapple for best flavor.
  • 1 piece red bell pepper, diced Provides a lovely sweetness.
  • 1/2 cup green onions, sliced Slice before serving for freshness.
  • 1 piece avocado, sliced Use ripe avocados for creaminess.
  • 1 bunch fresh cilantro, for garnish Adds freshness—can be omitted.
  • 1 piece lime wedges, for serving Squeeze for extra brightness.

Method
 

Marinating the Chicken
  1. In a medium bowl, whisk together the soy sauce, brown sugar, pineapple juice, ketchup, rice vinegar, garlic, and ginger until the sugar is dissolved.
  2. Place the chicken thighs in a resealable plastic bag and pour the marinade over them. Seal and refrigerate for at least 2 hours, ideally overnight.
Grilling the Chicken
  1. Preheat the grill or grill pan over medium-high heat. Remove chicken from marinade and discard the marinade.
  2. Brush the chicken thighs with vegetable oil. Cook for about 6-7 minutes on each side, until cooked through with internal temperature reaching 165°F.
Preparing the Rice and Assembling
  1. Prepare jasmine rice according to package instructions if not already cooked.
  2. Once the chicken is done, let it rest for a few minutes then slice into bite-sized strips.
  3. In a serving dish, create a base with a scoop of jasmine rice. Layer grilled chicken strips, diced fresh pineapple, diced red bell pepper, and sliced avocado on top.
Finishing Touch
  1. Sprinkle green onions and fresh cilantro over the top. Serve immediately with lime wedges.

Notes

Store leftovers in an airtight container in the fridge for 3-4 days. To reheat, warm chicken in the microwave or stovetop, and reheat rice with a splash of water.