Description
A vibrant and flavorful grilled chicken stack layered with fresh pineapple, bell pepper, and creamy avocado, served on a bed of jasmine rice.
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 in a medium bowl until the sugar dissolves.
- Place the chicken thighs in a resealable plastic bag, pouring the marinade over them. Seal tightly and refrigerate for at least two hours or overnight for better flavor.
- Preheat your grill or grill pan over medium-high heat.
- Remove the chicken from the marinade, discarding any extra liquid and brush the thighs with vegetable oil.
- Cook the chicken on the grill for about 6-7 minutes per side, checking that the internal temperature reaches 165°F (75°C).
- Prepare the jasmine rice according to package instructions if it isn’t already cooked.
- Remove the grilled chicken from the heat and let it rest for a few minutes before slicing into bite-sized strips.
- Assemble the stack with a scoop of jasmine rice, layered grilled chicken, diced fresh pineapple, red bell pepper, and sliced avocado.
- Garnish with sliced green onions and fresh cilantro, serve with lime wedges on the side.
Notes
For added heat, consider adding sliced jalapeños or other vegetables based on your preference.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 14g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg