Hawaiian Turn Turn Chicken Stack

There’s something undeniably joyful about the scent of caramelized brown sugar and pineapple mingling with warm, grilled chicken — bright, sweet, and a little smoky. The Hawaiian Turn Turn Chicken Stack brings that aroma to your kitchen: each bite offers tender, savory chicken glazed with a tropical marinade, a fluffy bed of jasmine rice, juicy pineapple, crisp bell pepper, and the creamy relief of avocado. Textures play off each other — warm rice, juicy fruit, crisp veg, and silky cilantro — while lime adds a finishing lift that makes the whole dish sing.

This recipe is perfect for weekend gatherings, weeknight dinners when you want a quick tropical escape, or festive backyard barbecues. It’s a crowd-pleaser that feels elevated without being fussy. If you love the concept of rice-and-protein stacks, you might also enjoy a similar flavor profile in my honey-lime rice stacks recipe: honey-lime chicken with avocado rice stacks.

At a Glance

Prep Time: 10 minutes active (plus at least 2 hours marinating; overnight recommended)
Cook Time: 12–15 minutes (grilling)
Total Time: 2 hours 25 minutes (including minimum marinating)
Servings: 4 stacks
Difficulty Level: Easy — great for home cooks of all levels

Nutrition Highlights

Estimated nutrition per serving (1 of 4 stacks). These are approximate values calculated from ingredient totals and cross-checked with USDA FoodData Central entries and general guidance on sodium intake from the CDC. Nutrition may vary with exact ingredient brands and portion sizes.

Calories: ~540 kcal
Protein: ~27–30 g
Carbohydrates: ~50–60 g
Fat: ~18–20 g
Saturated Fat: ~3–5 g
Fiber: ~3–5 g
Sodium: ~1,700–1,900 mg (high — mainly from soy sauce)

Notes:

The sodium is elevated because the marinade uses 1/2 cup soy sauce; using low-sodium soy sauce or reducing the soy sauce amount substantially will lower sodium per serving to safer levels (CDC recommends limiting daily sodium to less than 2,300 mg).
Protein and calorie estimates are based on typical values for boneless, skinless chicken thighs, jasmine rice, avocado, and other components per serving (USDA FoodData Central). Treat these as estimates and adjust using precise package nutrition when available.

Why You’ll Love It

Flavor & Texture Highlights: Sweet pineapple and brown sugar meet savory soy and garlic, plus a hint of tang from rice vinegar and lime — it’s an irresistible balance. The char on grilled chicken adds smoky depth that contrasts beautifully with the freshness of bell pepper and cilantro.
Ease & Entertaining: Marinate ahead and grill quickly — the hands-on time is short, so you can host with minimal last-minute work. It’s visually impressive when plated as stacks, making it perfect for casual dinner parties.
Comfort with a Tropical Twist: This is familiar comfort food (rice + chicken) elevated with island-inspired flavors that feel like a mini vacation at your table.

Method & Process

Ingredients

4 boneless, skinless chicken thighs
1/2 cup soy sauce
1/4 cup brown sugar
1/4 cup pineapple juice
2 tablespoons ketchup
1 tablespoon rice vinegar
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
1 tablespoon vegetable oil
2 cups cooked jasmine rice
1 cup fresh pineapple, diced
1 red bell pepper, diced
1/2 cup green onions, sliced
1 avocado, sliced
Fresh cilantro, for garnish
Lime wedges, for serving

Optional ingredients and substitutions:

Use low-sodium soy sauce to reduce sodium.
Swap brown sugar for coconut sugar or honey (use 3 tablespoons honey instead of 1/4 cup sugar).
Replace vegetable oil with avocado oil or light olive oil.
For gluten-free, ensure your soy sauce is tamari.
Use chicken breasts if you prefer leaner meat (reduce grilling time slightly).

Step-by-step instructions

In a medium bowl, whisk together the soy sauce, brown sugar, pineapple juice, ketchup, rice vinegar, garlic, and ginger until the sugar is dissolved.
Place the chicken thighs in a resealable plastic bag and pour the marinade over them. Seal the bag and refrigerate for at least 2 hours, ideally overnight for maximum flavor.
Preheat the grill or a grill pan over medium-high heat. Remove the chicken from the marinade and discard the marinade.
Brush the chicken thighs with vegetable oil and place them on the grill. Cook for about 6–7 minutes on each side, or until the chicken is cooked through and has nice grill marks. The internal temperature should reach 165°F (75°C).
While the chicken is grilling, prepare the Jasmine rice according to package instructions if not already cooked.
Once the chicken is done, remove it from the grill and let it rest for a few minutes. After resting, slice the chicken into bite-sized strips.
To assemble the stack, in a serving dish, create a base with a scoop of jasmine rice. Add a generous layer of grilled chicken strips on top.
Next, layer on the diced fresh pineapple, red bell pepper, and sliced avocado on top of the chicken.
Finish the stack by sprinkling green onions and fresh cilantro over the top.
Serve immediately with lime wedges on the side for a fresh squeeze of juice.

Practical tips:

Don’t reuse the marinade that touched raw chicken unless you boil it thoroughly first.
Let the chicken rest 5 minutes after grilling — this helps juices redistribute and keeps meat tender.
Use an instant-read thermometer to confirm 165°F (75°C) for safe doneness.
For grill marks without sticking, ensure the grill is clean and well-oiled.

Best Pairings

Drink pairings: A crisp lager, a light white wine (Sauvignon Blanc or Vermentino), or a citrusy iced tea.
Side ideas: Steamed or roasted green beans, a crunchy cabbage slaw with a lime dressing, or simple edamame.
Make it a bowl: Serve in a wide bowl for a casual, fork-friendly presentation; drizzle with sriracha mayo for extra heat.
For meal prep: Pack rice and grilled chicken separately from avocado and fresh toppings; assemble before eating.

(For a sheet-pan Hawaiian chicken alternative that’s great for weeknights, see this variation in the body of the post: Hawaiian chicken sheet-pan.)

Storing Leftovers

Room temperature: Do not leave cooked chicken or rice at room temperature for longer than 2 hours (or 1 hour if ambient temp is above 90°F / 32°C) to avoid bacterial growth.
Refrigerator: Store cooled leftovers in airtight containers for 3–4 days. Keep avocado slices separate and add fresh before serving to avoid browning.
Freezer: Rice and chicken can be frozen for 2–3 months for best quality. Freeze in airtight containers or heavy-duty freezer bags; thaw overnight in the refrigerator before reheating.

Chef’s Advice

Balance the sweetness: If your pineapple is very sweet, reduce the brown sugar by a tablespoon or two to avoid cloying glaze.
Marinade timing: While 2 hours works, overnight marinating gives far more depth. If short on time, use a fork to lightly score chicken thighs so the marinade penetrates faster.
Heat control: For juicy thighs, cook over medium-high heat to get a good sear, then move to medium if flare-ups risk charring too much.
Texture cue: Chicken is done at 165°F (75°C), but juicy thighs will feel slightly springy; overcooked thighs become dense.
Sodium tip: Swap to low-sodium soy sauce and taste the finished stack; you can always add a small splash of regular soy at the table if needed.

Fun Flavor Ideas

Tropical BBQ glaze: Add 2 tablespoons of pineapple jam or preserves to the marinade for a thicker, glossy glaze.
Spicy island: Stir 1–2 teaspoons of sambal oelek or sriracha into the marinade for a spicy kick, and finish with a drizzle of sriracha mayo.
Vegan/vegetarian twist: Replace chicken with thick, grilled portobello caps or marinated tofu steaks; increase marinating time for tofu and press first to remove excess moisture.
Gluten-free option: Use tamari or coconut aminos instead of regular soy sauce.
Smoky pineapple variant: Grill pineapple slices until caramelized and use them as a layered garnish for deeper, smoky-sweet flavor.

Recipe Q&A

Q: Can I use chicken breasts instead of thighs?
A: Yes — breasts work. They’re leaner and cook faster; grill 4–6 minutes per side depending on thickness and confirm 165°F (75°C).

Q: How can I reduce the sodium in this dish?
A: Use low-sodium soy sauce or tamari and cut the soy sauce amount by half; add a little extra pineapple juice and a pinch of salt only if needed.

Q: Will the rice get soggy if stored with toppings?
A: Yes — keep rice and hot components stored separately from avocado, pineapple, and fresh herbs. Assemble just before serving.

Q: Can I make this ahead for a party?
A: Marinate chicken the night before and pre-cook rice; grill chicken an hour before guests arrive and rewarm briefly on the grill or in a low oven. Add avocado and herbs right before serving.

Q: How to reheat leftovers without drying the chicken?
A: Reheat gently in a covered pan over low heat with a splash of water or pineapple juice, or microwave covered in short intervals. Avoid high heat which dries meat.

Conclusion

I hope this Hawaiian Turn Turn Chicken Stack brings a little sunshine to your table — it’s an easy-to-execute, flavor-forward meal that’s perfect for weeknights, small gatherings, or when you want a quick tropical lift. Try the classic Huli Huli approach for inspiration on glazing and technique with this Hawaiian Huli Huli chicken, or compare flavor profiles and tips with this well-tested Huli Huli Chicken (Hawaiian Tropical Chicken). Share your photos and tweaks — I love seeing how readers make this stack their own!