Hawaiian Turn Turn Chicken Stack
A delightful tropical dish combining juicy grilled chicken, sweet pineapple, and a savory glaze, perfect for family dinners and gatherings.
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.
Notes
Marinate the chicken overnight for more intense flavors. Avoid overcrowding the grill to ensure even cooking. Use fresh ingredients for the best flavor.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 45gProtein: 35gFat: 12gSaturated Fat: 2gSodium: 700mgFiber: 2gSugar: 10g
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