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Hawaiian Huli Huli Chicken Stack

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A gluten-free dish featuring marinated grilled chicken and caramelized pineapple, capturing the essence of Hawaii.

Ingredients

Scale
  • 1.5 lbs Chicken Breasts or Thighs
  • 0.5 cup Low-Sodium Teriyaki Sauce
  • 0.33 cup Pure Pineapple Juice
  • 0.25 cup Low-Sodium Soy Sauce
  • 3 tbsp Dark Brown Sugar
  • 2 large Garlic Cloves, minced
  • 1 tbsp Freshly Grated Ginger
  • 1 tsp Toasted Sesame Oil
  • 4 pieces Fresh Pineapple Rings
  • Cooked White Rice
  • 2 tbsp Sliced Green Onions
  • 1 tsp Sesame Seeds

Instructions

  1. Whisk together the low-sodium teriyaki sauce, pineapple juice, soy sauce, dark brown sugar, garlic, ginger, and sesame oil in a bowl.
  2. Place the chicken in a resealable plastic bag and pour the marinade over it, ensuring it’s fully coated. Seal the bag and refrigerate for at least 30 minutes (up to 4 hours preferred).
  3. Heat a grill or grill pan over medium-high heat.
  4. Remove the chicken from the marinade, allowing excess to drip off. Grill the chicken for approximately 6-7 minutes on each side or until fully cooked (165°F internal temperature).
  5. Add the fresh pineapple rings to the grill for the last 2-3 minutes to caramelize.
  6. Serve the grilled chicken over a bed of cooked white rice and top with grilled pineapple, sliced green onions, and sesame seeds.

Equipment

Notes

Ensure all ingredients are labeled certified gluten-free to avoid any hidden gluten.

Nutrition

Find it online: https://www.glutenfreez.com/huli-huli-chicken-stack/