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Hawaiian Huli Huli Chicken Stack

Course: Main Course
Cuisine: Hawaiian-Inspired
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 4
Calories: ~560 kcal per serving
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Ingredients Method

Ingredients
  

  • For the Chicken
  • - 1½ lb 680 g boneless, skinless chicken thighs
  • - Salt & black pepper to taste
  • - 2 tablespoons neutral oil
  • For Huli Huli Sauce
  • - ½ cup low-sodium soy sauce
  • - ½ cup pineapple juice
  • - ⅓ cup brown sugar
  • - ¼ cup ketchup
  • - 2 cloves garlic minced
  • - 1 teaspoon fresh ginger grated
  • - 1 tablespoon cornstarch
  • - 2 tablespoons water
  • For the Stack
  • - 3 cups cooked jasmine or coconut rice
  • - Grilled pineapple slices optional
  • - Chopped green onions for garnish
  • - Sesame seeds optional

Method
 

  1. 1 Season chicken lightly with salt and pepper.
  2. Heat oil in a skillet over medium-high heat. Sear chicken until golden and cooked through. Remove and set aside.
  3. In a saucepan, combine soy sauce, pineapple juice, brown sugar, ketchup, garlic, and ginger. Simmer gently.
  4. Mix cornstarch with water and stir into sauce. Cook until thick and glossy.
  5. Return chicken to the skillet and pour sauce over it. Simmer until caramelized and coated.
  6. Assemble stacks with rice, chicken, grilled pineapple, and extra sauce.
  7. Garnish with green onions and sesame seeds. Serve hot.