Description
A delightful Hawaiian classic featuring grilled chicken marinated in a sweet and savory sauce, layered with fresh pineapple, colorful vegetables, and aromatic herbs.
Ingredients
Scale
- 4 boneless, skinless chicken thighs
- ½ cup soy sauce
- ¼ cup brown sugar
- ¼ cup pineapple juice
- 2 tablespoons ketchup
- 1 tablespoon rice vinegar
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon vegetable oil
- 1 cup jasmine rice
- 1 cup fresh pineapple chunks
- 1 red bell pepper, sliced
- 1 avocado, sliced
- ¼ cup green onions, sliced
- ¼ cup fresh cilantro, chopped
- Lime wedges for serving
Instructions
- Prepare the marinade: In a medium bowl, mix together soy sauce, brown sugar, pineapple juice, ketchup, rice vinegar, garlic, and ginger until the sugar dissolves.
- Marinate the chicken: Place the chicken thighs in a zip-top bag, pour the marinade over, seal the bag, and refrigerate for at least 2 hours, preferably overnight.
- Preheat the grill: Heat the grill or grill pan over medium-high heat and brush the chicken with vegetable oil before grilling.
- Grill the chicken: Cook the chicken for 6-7 minutes on each side until it reaches an internal temperature of 165°F (75°C).
- Cook the jasmine rice: Prepare the jasmine rice according to package instructions.
- Rest and slice the chicken: Let the chicken rest for a few minutes before slicing it into strips.
- Assemble the stack: On a serving plate, layer jasmine rice, sliced chicken, pineapple chunks, red bell pepper, and avocado.
- Garnish the stack: Sprinkle green onions and cilantro on top and serve with lime wedges.
Notes
For best results, marinate the chicken the day before. You can also experiment with different fruits like mango or papaya.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 15g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 75mg