1. In a medium bowl, whisk together pineapple juice, soy sauce, brown sugar, ketchup, grated ginger, minced garlic, rice vinegar, sesame oil, and crushed red pepper flakes to create your huli huli marinade. Taste and adjust the balance—sometimes a little more brown sugar or vinegar is needed to match the perfect sweet-tangy harmony.
2. Place the chicken thighs in a shallow dish or zip-top bag and pour half the marinade over them. Reserve the other half for basting and sauce. Marinate in the fridge for at least 1 hour, ideally 3-4 hours or overnight for deeper flavor.
3. Preheat your grill or grill pan over medium-high heat. If you’re indoors, a cast iron skillet works beautifully to get those lovely char marks.
4. Grill the pineapple slices for about 2-3 minutes per side until caramelized and slightly charred. Remove and set aside.
5. Grill the marinated chicken for 5-6 minutes per side, basting occasionally with the reserved marinade. Cook until the chicken reaches an internal temperature of 165°F and has a beautiful glaze.
6. While the chicken rests for 5 minutes, warm the cooked jasmine rice. I like to fluff it with a fork and add a little fresh lime zest for brightness—something I picked up during my time in Spanish markets where zesting citrus over rice was a common touch.
7. To build your stack, start with a generous scoop of rice, layer a grilled pineapple slice on top, then the huli huli chicken. Repeat if you’re feeling extra hungry or serving a crowd.
8. Garnish with sliced green onions and toasted sesame seeds. Serve with lime wedges for squeezing over the top, adding that final burst of freshness.

One of my favorite memories is sharing this dish on a breezy Monterey evening with my family gathered around the table, the salty air mingling with the sweet aroma of grilling pineapple. It’s simple, yet so full of heart.