Hawaiian Turn Turn Chicken Stack
This Hawaiian Turn Turn Chicken Stack features juicy marinated chicken, sticky-sweet sauce, and caramelized pineapple that brings the flavors of a beach vacation to your dinner table.
Ingredients
For the Marinade
- 1/2 cup soy sauce Low-sodium preferred
- 1/2 cup pineapple juice Canned or bottled is fine
- 1/4 cup brown sugar Can substitute with honey or coconut sugar
- 1/4 cup ketchup Provides a sticky BBQ texture
- 2 cloves garlic, minced Fresh preferred, but jarred is okay
- 1 tablespoon ginger, minced Fresh preferred, but jarred is okay
- 1 teaspoon red pepper flakes Adjust based on spice tolerance
For the Chicken and Serving
- 2 lbs chicken thighs Juicy and forgiving compared to chicken breast
- 1/4 cup green onions, chopped For garnish
- Pineapple slices for serving Can be fresh or canned; grill for extra flavor
Instructions
Preparation
- In a bowl, mix soy sauce, pineapple juice, brown sugar, ketchup, garlic, ginger, and red pepper flakes.
- Marinate the chicken thighs in the mixture for at least 1 hour, or overnight for best results.
Cooking
- Preheat the grill to medium-high heat.
- Remove chicken from marinade and grill for about 6-8 minutes per side, or until fully cooked.
- While the chicken rests, grill pineapple slices for 1-2 minutes per side.
Assembly
- Layer a grilled pineapple slice, a piece of chicken, another slice of pineapple, another piece of chicken, and top with green onions.
Notes
This recipe reheats beautifully. Can be served over rice or in lettuce wraps. For meal prep, double the recipe and portion into containers. Keep leftovers for up to 4 days in the fridge.