Go Back
Delicious Hawaiian Chicken Stack with tropical flavors and vibrant ingredients

Hawaiian Turned Chicken Stack

A colorful and vibrant dish featuring grilled chicken, topped with fresh pineapple, red bell pepper, and avocado, served on a bed of jasmine rice, perfect for weeknight dinners.
Print Recipe Pin Recipe
Prep Time 2 hours
Cook Time 15 minutes
Total Time 2 hours 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Hawaiian
Calories: 450
Ingredients Method Notes

Ingredients
  

Marinade Ingredients
  • 1/2 cup soy sauce Regular or low-sodium soy sauce
  • 1/4 cup brown sugar Can be light or dark brown sugar
  • 1/4 cup pineapple juice Fresh or canned pineapple juice
  • 2 tablespoons ketchup Regular ketchup
  • 1 tablespoon rice vinegar
  • 2 cloves garlic, minced Add more if you love garlic
  • 1 teaspoon fresh ginger, grated Use fresh for best flavor
  • 1 tablespoon vegetable oil For grilling the chicken
Main Ingredients
  • 4 pieces boneless, skinless chicken thighs Can substitute with chicken breasts
  • 2 cups cooked jasmine rice Prepare according to package instructions
  • 1 cup fresh pineapple, diced Fresh or canned
  • 1 piece red bell pepper, diced For color and sweetness
  • 1/2 cup green onions, sliced For garnish
  • 1 piece avocado, sliced Ripe and creamy for the best flavor
  • fresh cilantro, for garnish Optional, adds freshness
  • lime wedges, for serving Essential for finishing

Method
 

Preparation
  1. In a medium bowl, whisk together the soy sauce, brown sugar, pineapple juice, ketchup, rice vinegar, garlic, and ginger until sugar is dissolved.
  2. Place chicken thighs in a resealable plastic bag and pour the marinade over them. Seal the bag and refrigerate for at least 2 hours, ideally overnight for maximum flavor.
Grilling Chicken
  1. Preheat the grill or grill pan over medium-high heat. Remove chicken from marinade and discard marinade.
  2. Brush chicken thighs with vegetable oil and place them on the grill. Cook for about 6-7 minutes on each side, or until cooked through and internal temperature reaches 165°F (75°C).
  3. Remove chicken from the grill and let it rest for a few minutes before slicing into bite-sized strips.
Assembly
  1. In a serving dish, create a base with a scoop of jasmine rice.
  2. Add a generous layer of grilled chicken strips on top.
  3. Layer on diced fresh pineapple, red bell pepper, and sliced avocado on top of the chicken.
  4. Finish the stack by sprinkling green onions and fresh cilantro over the top.
  5. Serve immediately with lime wedges on the side for a fresh squeeze of juice.

Notes

For an even deeper flavor, marinate overnight. Use fresh ingredients whenever possible for the best taste. This dish is delightful and dramatic, perfect for impressing guests or treating yourself.