Name: Hawaiian Turn-Turn Chicken Stack
Prep time: 2 h
Cook time: 20 min
Total time: 2 h 20 min
Cuisine: Hawaiian
Ingredients: 1.5 lbs boneless, skinless chicken breasts or thighs; 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)

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why make this recipe

This Hawaiian Turn-Turn Chicken Stack is sweet, salty, and simple. It cooks fast and feeds a family. The grilled pineapple and teriyaki glaze give a bright, tasty finish. If you like easy chicken meals, you will enjoy this. You can also try a quick weeknight twist like these BBQ chicken quesadillas for another fast dinner idea.

introduction

This dish layers rice, grilled chicken, and a caramelized pineapple ring. The sauce starts as a marinade and becomes a glaze, so it is full of flavor. It works for a simple dinner or a small party. If you enjoy bold chicken dishes, compare flavors with a lighter option like the bang bang chicken bowl.

how to make Hawaiian Turn-Turn Chicken Stack

This section shows the full steps. Follow the marinade, grill the chicken and pineapple, make the glaze, and stack everything. Keep the marinade reserved before you grill — you will boil it to make the glaze.

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 teriyaki sauce, pineapple juice, soy sauce, brown sugar, garlic, ginger, and sesame oil.
Marinate the Chicken: Place chicken in a large zip-top bag or shallow dish. Pour marinade over it, seal, and refrigerate for at least 2 hours (or overnight for max flavor).
Grill the Chicken: Preheat grill or grill pan to medium-high heat. Remove chicken from marinade (reserve marinade), and grill for 6–7 minutes per side until cooked through and charred.
Grill Pineapple: Add pineapple rings to the grill. Cook 2–3 minutes per side until caramelized.
Make the Glaze: In a small saucepan, boil reserved marinade for 5–6 minutes until thickened into a glossy sauce.
Assemble the Stack: Spoon rice onto a plate, layer with grilled chicken, top with a grilled pineapple ring, then drizzle with glaze. Garnish with green onions and sesame seeds.

For other easy chicken ideas that use simple sauces, you might look through a list of the best crockpot chicken recipes for more meal planning help.

how to serve Hawaiian Turn-Turn Chicken Stack

Serve hot right after you stack it. Place one pineapple ring on each chicken piece. Add extra glaze on the side. This dish pairs well with steamed greens or a crisp salad. For a casual meal, serve it on a tray with chopsticks or forks.

how to store Hawaiian Turn-Turn Chicken Stack

Cool leftovers within two hours. Store chicken, pineapple, and glaze in separate airtight containers. Keep rice separate if you can. Refrigerate up to 3–4 days. Reheat gently in a pan or microwave, then pour warmed glaze over the stack.

tips to make Hawaiian Turn-Turn Chicken Stack

Marinate longer for deeper flavor; overnight is best.
Boil the reserved marinade fully to kill bacteria before using as glaze.
Use a hot grill for good char marks.
If you like a smoky flavor, use a charcoal grill or add a smoke box.
For a crisp crust, pat chicken dry before grilling.
If you want a fried option, check a classic recipe like buttermilk fried chicken for texture ideas.

Serving Ideas (if any)

Serve with steamed broccoli or snap peas for color.
Add a small side of pickled cucumber for brightness.
For a picnic twist, make mini stacks on skewers.
Pair with a spicy slaw or a simple green salad. A bold side like Cajun chicken sloppy joes brings contrast if you want a second main at a gathering.

Final Thoughts

This Hawaiian Turn-Turn Chicken Stack brings sweet and savory together in a quick, low-effort meal. The marinade that becomes glaze saves time and lifts the dish. It works well for family dinners and casual get-togethers. Grill the pineapple and chicken well and boil the marinade to make a safe, shiny glaze.

FAQs (minimum three FAQ)

Q: Can I use skin-on chicken?
A: Yes. If you use skin-on, watch the grill time and start skin-side down to crisp it.

Q: Can I make this without a grill?
A: Yes. Use a grill pan or broiler. Cook until the chicken reaches 165°F (74°C).

Q: Is it safe to use the leftover marinade as sauce?
A: Only if you boil it first for several minutes to kill any raw chicken bacteria. The recipe tells you to boil the reserved marinade.

Q: Can I use canned pineapple?
A: You can, but fresh pineapple grills better and caramelizes more nicely.

Q: How do I keep rice from getting soggy when storing?
A: Cool rice quickly and store in a shallow container. Reheat with a few drops of water and cover to steam.

Conclusion

This recipe fits simple weeknight cooking and easy weekend grilling. For a classic Hawaiian take and more tips on huli huli styles, see Hawaiian Huli Huli Chicken – Cooking For My Soul. For another detailed guide and stack tips, read Hawaiian Huli Huli Chicken Stack — Best Recipe & Tips (2025).