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
- In a medium bowl, 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 2 hours, ideally overnight for maximum flavor.
- Preheat the grill or a 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 chicken is cooked through and has nice grill marks. The internal temperature should reach 165°F (75°C).
- While the chicken is grilling, prepare the jasmine rice according to package instructions if not already cooked.
- Once the chicken is done, remove it from the grill and let it rest for a few minutes. After resting, slice the chicken into bite-sized strips.
- To assemble the stack, in a serving dish, create a base with a scoop of jasmine rice. Add a generous layer of grilled chicken strips on top.
- Next, layer on the 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 on the side for a fresh squeeze of juice.
Notes
- For added texture, consider adding toasted coconut flakes on top.
- You can substitute chicken thighs with chicken breasts if preferred, adjusting the cooking time as needed.
- This recipe can also be made on a baking sheet in the oven at 400°F (200°C) for about 20-25 minutes if grilling is not an option.
- Try serving it with a side of coleslaw for a refreshing contrast to the warm flavors.
- This dish is perfect for summertime cookouts and Hawaiian-themed gatherings.
- Prep Time: 120 mins
- Cook Time: 15 mins
- Category: Dinner
- Method: Grilled
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 serving
- Calories: 440
- Sugar: 10 g
- Sodium: 800 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 32 g
- Cholesterol: 110 mg