Description
A delightful meal that bursts with tropical flavors, combining grilled chicken, refreshing pineapple, and zesty veggies for a memorable dinner experience.
Ingredients
Scale
- 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
Instructions
- Whisk together the soy sauce, brown sugar, pineapple juice, ketchup, rice vinegar, garlic, and ginger until combined.
- Place the chicken thighs in a resealable plastic bag and pour the marinade over them. Seal and refrigerate for at least 2 hours.
- Preheat your grill or grill pan over medium-high heat.
- Remove the chicken from the marinade, discard the marinade, brush the chicken thighs with oil, and grill for about 6-7 minutes on each side.
- Prepare the jasmine rice according to package instructions if not already cooked.
- Once the chicken is done, let it rest for a few minutes, then slice into bite-sized strips.
- Assemble the stack by creating a base with jasmine rice, adding grilled chicken strips, diced pineapple, red bell pepper, and avocado.
- Finish with chopped green onions and cilantro, and serve with lime wedges.
Notes
For added spice, consider adding chili flakes or sriracha on top. Make-ahead by marinating chicken overnight.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 stack
- Calories: 450
- Sugar: 18g
- Sodium: 880mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg