Description
A tropical-inspired stack of grilled chicken, fresh vegetables, and aromatic rice, creating a vibrant and flavorful meal.
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 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 120 minutes, ideally overnight.
- Preheat the grill or 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 internal temperature reaches 165°F (75°C).
- Prepare the jasmine rice according to package instructions if not already cooked.
- Remove the chicken from the grill and let it rest for a few minutes. After resting, slice the chicken into bite-sized strips.
- Create a base with a scoop of jasmine rice in a serving dish. Add a layer of grilled chicken strips on top.
- Layer 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.
Notes
For best flavor, marinate chicken overnight. Customize with mango salsa or other proteins as desired.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 20g
- Sodium: 820mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 66g
- Fiber: 5g
- Protein: 24g
- Cholesterol: 80mg