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Close up of a Hawaiian Huli Huli Chicken breast with dark char marks and a mahogany glaze on a white plate.

Hawaiian Huli Huli Chicken Stack with Grilled Pineapple and Teriyaki Glaze

A stunning vertical stack featuring charred Huli Huli chicken breast, caramelized pineapple, and melted cheese over a mound of jasmine rice. Finished with a thick mahogany teriyaki drizzle, scallions, and toasted sesame seeds.
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Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings: 4 people
Course: Dinner, Lunch
Cuisine: American, Hawaiian
Calories: 545
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1.5 cups Jasmine Rice 285g
  • 2.25 cups Water 540ml, for rice
  • 2 large Chicken Breasts 450g total, sliced into cutlets
  • 4 slices Monterey Jack Cheese 80g total
  • 4 rings Fresh Pineapple approx 200g
  • 0.5 cup Thick Teriyaki Sauce 120ml, for drizzling
  • 2 tbsp Green Scallions 10g, finely sliced
  • 1 tsp Toasted White Sesame Seeds 3g

Equipment

  • 1 Cast Iron Grill Pan For achieving deep char marks.
  • 1 Rice Cooker For fluffy jasmine rice.
  • 1 Ring Mold To shape the rice foundation.

Method
 

Prepare the Components
  1. Rinse jasmine rice. Combine with water in a pot, bring to boil, then simmer covered for 15 minutes. Let rest for 5 minutes and fluff.
  2. Place marinated chicken cutlets on a hot grill pan. Sear for 5-6 minutes per side until deep char marks appear and internal temp reaches 165°F.
  3. During the last 4 minutes of chicken cooking, place pineapple rings on the grill until dark grill lines form and sugars caramelize.
Assembly
  1. Place cheese on chicken, top with pineapple. Cover for 1 minute until the cheese is visibly melted between layers.
  2. Mound rice on a plate using a mold. Top with the chicken/pineapple stack. Drizzle with thick teriyaki and garnish with scallions and sesame seeds.

Notes

Ensure the grill is preheated to high for the best char marks.
Use a thick honey-based teriyaki for the best 'drip' effect.