Juicy grilled chicken stacked with caramelized pineapple and rice, drizzled with sweet tropical huli huli glaze, fresh, smoky, and irresistible.

4 boneless chicken thighs or breasts

1 cup pineapple juice

1/3 cup soy sauce

1/4 cup brown sugar

2 tbsp ketchup

2 cloves garlic, minced

1 tsp grated ginger

1 tbsp rice vinegar

1 tbsp olive oil

4 pineapple rings

3 cups cooked white rice

Green onions and sesame seeds, for garnish

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1. In a bowl, whisk pineapple juice, soy sauce, brown sugar, ketchup, garlic, ginger, and vinegar.

2. Add chicken and marinate for 30 minutes to 8 hours.

3. Grill or pan-sear chicken 5–6 minutes per side, basting with marinade.

4. Grill pineapple rings until golden and caramelized.

5. Simmer leftover marinade in a saucepan 5–7 minutes until thickened into glaze.

6. Layer rice, pineapple, and chicken on each plate; drizzle with glaze.

7. Garnish with green onions and sesame seeds before serving.

Use canned pineapple juice for convenience.

Add chili sauce for a spicy version.

Bake at 400°F if you don’t have a grill.