Hawaiian Turn Turn Chicken Stack
This Hawaiian Turn Turn Chicken Stack features layers of tender chicken, fresh vegetables, and a tangy sauce, bringing tropical flavors to your table for any occasion.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded Use leftover rotisserie chicken for convenience.
- 1 cup pineapple, diced Fresh or canned (drained) pineapple can be used.
- 1 cup red bell pepper, chopped Add sweetness and color.
- 1 medium cucumber, sliced Adds crunch.
- 1 large avocado, sliced For creaminess.
- 1 cup cherry tomatoes, halved For sweetness.
- ½ cup green onions, chopped For garnish and flavor.
- 1 cup mixed greens Base layer for the stack.
Sauce and Seasoning
- ¼ cup teriyaki sauce Use high-quality or homemade.
- 2 tablespoons sesame oil For flavor enhancement.
- to taste Salt and pepper Adjust according to preference.
- optional crushed macadamia nuts for garnish Adds a crunchy finish.
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a large bowl, combine the cooked, shredded chicken, diced pineapple, chopped red bell pepper, cucumber slices, cherry tomatoes, and green onions.
- Drizzle the teriyaki sauce and sesame oil over the mixture. Season with salt and pepper to taste. Stir everything together until well combined.
- Layer the mixed greens as a base on a large serving plate.
- Top the greens with a generous portion of the chicken mixture.
- Arrange avocado slices on top and sprinkle with crushed macadamia nuts if desired.
- Place the baking sheet in the oven and warm the stack for about 10 minutes.
- Remove from the oven and let it sit for a couple of minutes before serving.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
For serving, present stack on individual plates or a large platter. Pair with coconut rice or crispy tortilla chips. For a refreshing option, serve cold on hot summer days.