Description
Experience a symphony of tropical flavors with this Hawaiian Turned Chicken Stack, featuring juicy grilled chicken, fresh vegetables, and a delightful pineapple marinade.
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
- 2 tablespoons Vegetable Oil
- 1 cup Jasmine Rice
- 1 cup Fresh Pineapple, diced
- 1 Red Bell Pepper, diced
- 2 Green Onions, sliced
- 1 Avocado, sliced
- Cilantro, for garnish
- Lime Wedges, for serving
Instructions
- Prepare the Marinade: In a medium bowl, whisk together soy sauce, brown sugar, pineapple juice, ketchup, rice vinegar, garlic, and ginger until well combined.
- Marinate the Chicken: Place chicken thighs in a resealable bag, pour marinade over them, seal, and refrigerate for at least 2 hours or overnight.
- Preheat the Grill: Heat the grill or grill pan over medium-high heat.
- Remove the Chicken: Take marinated chicken from the bag, discard the marinade, and brush each thigh with vegetable oil.
- Grill the Chicken: Place chicken on the grill and cook for 6-7 minutes on each side or until internal temperature reaches 165°F (75°C).
- Cook the Jasmine Rice: Prepare jasmine rice according to package instructions while the chicken is grilling.
- Rest and Slice: Let the grilled chicken rest for a few minutes, then slice into bite-sized pieces.
- Assemble the Stack: On a serving dish, layer jasmine rice, then arrange chicken strips, top with diced pineapple, red bell pepper, and avocado.
- Finish with Flavor: Garnish with green onions and cilantro, serve immediately with lime wedges.
Notes
For best results, marinate chicken overnight and let it rest after grilling.
Nutrition
- Serving Size: 1 serving
- Calories: 430
- Sugar: 10g
- Sodium: 900mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg