Why Make This Recipe
Hawaiian Turn Turn Chicken Stack is a delightful and flavorful dish that brings a taste of the tropics right to your kitchen. It combines juicy grilled chicken, sweet pineapple, and a savory glaze that ties it all together. This recipe is perfect for a family dinner, a weekend barbecue, or a casual gathering with friends. Plus, it’s easy to make and requires ingredients that you can find at your local grocery store.
How to Make Hawaiian Turn Turn Chicken Stack
Ingredients:
- 1.5 lbs boneless, skinless chicken breasts or thighs (organic or air-chilled preferred)
- ½ cup low-sodium teriyaki sauce
- ⅓ cup pure pineapple juice (no sugar added)
- ¼ cup low-sodium or naturally brewed soy sauce
- 3 tbsp dark brown sugar
- 2 large garlic cloves, minced
- 1 tbsp freshly grated ginger
- 1 tsp toasted sesame oil
- 4 fresh pineapple rings
- Cooked white rice (for stacking)
- 2 tbsp sliced green onions (for garnish)
- 1 tsp sesame seeds (for garnish)
Directions:
- Make the Marinade: In a medium bowl, whisk together the teriyaki sauce, pineapple juice, soy sauce, brown sugar, garlic, ginger, and sesame oil.
- Marinate the Chicken: Place the chicken in a large zip-top bag or a shallow dish. Pour the marinade over the chicken, seal it, and refrigerate for at least 2 hours (or overnight for maximum flavor).
- Grill the Chicken: Preheat your grill or grill pan to medium-high heat. Remove the chicken from the marinade (being sure to reserve the marinade), and grill for 6–7 minutes on each side until cooked through and nicely charred.
- Grill Pineapple: Place the pineapple rings on the grill. Cook for 2–3 minutes on each side until they are caramelized.
- Make the Glaze: In a small saucepan, boil the reserved marinade for 5–6 minutes until it thickens into a glossy sauce.
- Assemble the Stack: Spoon some cooked rice onto a plate. Layer it with the grilled chicken. Top with a grilled pineapple ring, then drizzle with the glaze. Garnish with sliced green onions and sesame seeds.
How to Serve Hawaiian Turn Turn Chicken Stack
Serve the Hawaiian Turn Turn Chicken Stack warm, straight from the grill. It’s great as a main dish, and you can pair it with steamed vegetables or a fresh salad for a complete meal. The vibrant colors and tropical flavors make it perfect for summer gatherings or any time you want to impress your guests.
How to Store Hawaiian Turn Turn Chicken Stack
If you have any leftovers, store them in an airtight container in the refrigerator. The chicken and grilled pineapple can last for about 3-4 days. Reheat in the microwave or on the stovetop until warmed through. It’s not recommended to freeze the dish after assembly, as the texture can change upon thawing.
Tips to Make Hawaiian Turn Turn Chicken Stack
- Marinate Longer: For more intense flavors, marinate the chicken overnight.
- Don’t Overcrowd the Grill: When grilling, make sure to give each piece of chicken and pineapple enough space for even cooking.
- Use Fresh Ingredients: The fresher your ingredients, the better the flavors will result.
Variation
You can modify the recipe by using different proteins, such as pork or shrimp. Additionally, you can add some chopped bell peppers or onions to the grill for extra flavor and color.
FAQs
1. Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken, but make sure to thaw it completely before marinating and grilling to ensure even cooking.
2. What can I substitute for teriyaki sauce?
If you don’t have teriyaki sauce, you can use a homemade mixture of soy sauce, honey, and a little vinegar for a similar flavor.
3. Can I use canned pineapple instead of fresh?
While fresh pineapple is recommended for grilling, you can use canned pineapple rings. Just make sure to drain them well to avoid excess moisture.
Hawaiian Turn Turn Chicken Stack
Ingredients
For the Chicken and Marinade
- 1.5 lbs boneless, skinless chicken breasts or thighs (organic or air-chilled preferred)
- ½ cup low-sodium teriyaki sauce
- ⅓ cup pure pineapple juice (no sugar added)
- ¼ cup low-sodium or naturally brewed soy sauce
- 3 tbsp dark brown sugar
- 2 large garlic cloves, minced
- 1 tbsp freshly grated ginger
- 1 tsp toasted sesame oil
For Grilling
- 4 pieces fresh pineapple rings
- Cooked for stacking white rice
- 2 tbsp sliced green onions (for garnish)
- 1 tsp sesame seeds (for garnish)
Instructions
Preparation
- In a medium bowl, whisk together the teriyaki sauce, pineapple juice, soy sauce, brown sugar, garlic, ginger, and sesame oil to make the marinade.
- Place the chicken in a large zip-top bag or a shallow dish. Pour the marinade over the chicken, seal it, and refrigerate for at least 2 hours (or overnight for maximum flavor).
Grilling
- Preheat your grill or grill pan to medium-high heat. Remove the chicken from the marinade (reserving the marinade), and grill for 6–7 minutes on each side until cooked through and nicely charred.
- Place the pineapple rings on the grill and cook for 2–3 minutes on each side until caramelized.
Making the Glaze
- In a small saucepan, boil the reserved marinade for 5–6 minutes until it thickens into a glossy sauce.
Assembly
- Spoon some cooked rice onto a plate. Layer it with the grilled chicken, top with a grilled pineapple ring, then drizzle with the glaze. Garnish with sliced green onions and sesame seeds.