Huli Huli Chicken Stack with Grilled Pineapple and Jasmine Rice
By Pauline Ortiz
20 min
Prep
20 min
Cook
40 min
Total
4
Servings
Medium
Level
Forty minutes is enough time to cook this chicken meal with rice and chicken in a grill pan. I make this chicken meal for meals when I don't want to fix many side dishes. The pineapple has grill marks, and the chicken is well glazed.
Pat the chicken dry before cooking to remove surface moisture. Cook unflipped for 5-6 minutes on a griddle. Flip the chicken after the char marks are distinct. Allow the chicken to rest for 5 minutes while the pineapple cooks to avoid drippings mixing with the rice.
Pineapple slices are placed in the skillet after the chicken is removed and cooked for 2 to 3 minutes per side until pineapple ridges are browned. Green onions and sesame seeds can be served as toppings. Sprinkle topping ingredients over pineapple chicken from a height of 6 inches.
It's a main course. Jalapeño Slaw is a side dish I add if I'm looking for a little heat and crunch. Air-Fried Green Beans work well as a smoky side dish. Other larger meal options include Slow Cooker Teriyaki Meatballs as an appetizer and Brownie Bottom Cheesecake Bites for dessert.
What makes this special
- One grill pan for the chicken and pineapple. Other pans for cooking rice and glaze.
- Four layers can provide all the components needed for a meal to serve as dinner without other side dishes or serving dishes.
- A 1-cup serving dish or ramekin can be used to shape the rice if you want neatly shaped rice mounds.
- Fresh pineapple will keep its ring shape when grilled and develop deep brown lines in 2 to 3 minutes on each side.
- The glaze includes pantry brown sugar and soy sauce. It also includes pineapple juice and ginger.
- Chicken and rice make a full meal. Toppings go on at the end.
Ingredients
- •1 ½ cups jasmine rice (300g, rinsed well)
- •2 ¼ cups water (540ml, for the rice)
- •1 tsp salt (plus more for lightly seasoning the chicken)
- •4 large boneless skinless chicken breasts
- •black pepper (to taste)
- •high-smoke-point oil (for brushing the grill pan)
- •1 cup pineapple juice (240ml)
- •½ cup soy sauce (120ml)
- •½ cup brown sugar (100g, packed)
- •1 tbsp fresh ginger (15g, grated)
- •2 cloves garlic (minced)
- •1 tbsp cornstarch (8g)
- •1 tbsp water (for the cornstarch slurry)
- •4 slices fresh pineapple (thick slices, cored into rings)
- •¼ cup green scallions (finely chopped)
- •1 tbsp white sesame seeds (toasted)
Instructions
- 1
Rinse the jasmine rice under cold water until the water runs clear.
- 2
Combine the rice, 2.25 cups of water, and 1 tsp salt in a pot.
- 3
Bring the rice to a boil.
- 4
Cover the pot, reduce to a low simmer, and cook for 15 minutes.
- 5
Remove the rice from the heat and leave it covered for 5 minutes.
- 6
Fluff the rice gently with a fork just before plating.
- 7
Whisk the pineapple juice, soy sauce, brown sugar, ginger, and garlic together in a small saucepan.
- 8
Bring the glaze mixture to a gentle simmer over medium heat.
- 9
Mix the cornstarch with 1 tbsp water to make a slurry.
- 10
Whisk the slurry into the simmering glaze and let it bubble for 2-3 minutes, until it coats the back of a spoon.
- 11
Set aside half the glaze for drizzling and reserve the rest for basting.
- 12
Pat the chicken breasts dry with paper towels, then season lightly with salt and pepper.
- 13
Heat a grill pan over medium-high heat and lightly brush it with oil.
- 14
Place the chicken in the hot pan and leave it undisturbed for at least 5-6 minutes.
- 15
Flip the chicken when distinct dark char marks appear, then baste the cooked side with glaze.
- 16
Continue cooking until the chicken reaches an internal temperature of 165°F (74°C).
- 17
Rest the chicken for 5 minutes.
- 18
Cook the pineapple rings in the same hot grill pan for 2-3 minutes per side, until deep golden-brown sear lines form.
- 19
Pack the rice into a small bowl, ramekin, or 1-cup measuring tool, then invert it onto a plate.
- 20
Set the glazed chicken on the rice, adding sliced chicken on a slight bias if the breast is very large.
- 21
Place a grilled pineapple ring on top, drizzle with the reserved glaze, and garnish with scallions and toasted sesame seeds.
FAQ
Nutrition (per serving)
Calories
520
Reviews
Pin this recipe
Tap an image to save it to Pinterest.
