Description
The Hawaiian Huli Huli Chicken Stack is a vibrant and flavorful dish featuring juicy grilled chicken thighs glazed in a tangy natural sauce, layered with crispy smoky turkey bacon and melty plant-based cheese. Combined with sweet pineapple chunks and fresh green onions, this stack delivers bold tropical flavors and a satisfying texture perfect for any special meal or gathering.
Ingredients
Scale
Chicken and Meat
- 4 chicken thighs, boneless and skin-on
- 6 strips smoky turkey bacon
Cheese
- Plant-based cheese slices or shreds (enough for 4 layers)
Fruits and Vegetables
- 1 cup fresh pineapple chunks
- 2 green onions, chopped for garnish
- Optional: grilled bell peppers or fresh mango slices for extra layering
Huli Huli Glaze
- 1/2 cup soy sauce (natural)
- 1/4 cup brown sugar
- 1/4 cup apple cider vinegar
- 2 cloves garlic, minced (natural)
- 1 tablespoon fresh ginger, grated (natural)
- 1 teaspoon natural gelling agent
- Optional: chopped fresh chili or cayenne pepper for heat
Instructions
- Prepare the Huli Huli Glaze: Combine soy sauce (natural), brown sugar, apple cider vinegar, minced garlic, and grated ginger in a saucepan over medium heat. Stir until the sugar dissolves. Add the natural gelling agent and simmer gently, stirring often, until the mixture thickens to a sticky glaze consistency perfect for coating the chicken.
- Marinate the Chicken: Place chicken thighs in a shallow dish and pour half of the prepared glaze over them. Cover and refrigerate for at least 30 minutes to allow the flavors to deeply soak in.
- Cook the Turkey Bacon: In a skillet over medium heat, cook the smoky turkey bacon until crispy. Drain on paper towels to keep the bacon crunchy for layering.
- Grill the Chicken: Heat a grill or grill pan to medium-high heat. Grill the marinated chicken thighs for 5-7 minutes each side, basting frequently with remaining glaze to build a sticky caramelized coating.
- Assemble the Stack: On each plate, layer grilled chicken thighs, crispy turkey bacon, pineapple chunks, and melted plant-based cheese alternately. Drizzle the remaining glaze on top. Garnish with chopped green onions and serve immediately.
Notes
- Marinate the chicken overnight to intensify the tropical flavors.
- Use fresh pineapple chunks for juiciness and brightness.
- Keep the turkey bacon crispy by cooking separately and adding just before serving.
- Melt the plant-based cheese slowly on warm chicken just before serving for the best texture.
- Maintain medium grill temperature to avoid burning the glaze while ensuring the chicken cooks thoroughly.
- Prep Time: 35 minutes
- Cook Time: 20 minutes
- Category: Appetizers
- Method: Grilling
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 stack
- Calories: 420
- Sugar: 12g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 37g
- Cholesterol: 85mg
Keywords: Huli Huli Chicken, Hawaiian Chicken Stack, Tropical Chicken Recipe, Grilled Chicken, Plant-Based Cheese
