Description
A delightful dish that combines sweet and savory flavors, featuring grilled chicken thighs served over jasmine rice with fresh vegetables.
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 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 on the grill. Cook for about 6-7 minutes per side, 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. Then slice into bite-sized strips.
- Assemble the stack by creating a base with a scoop of jasmine rice in a serving dish. Layer grilled chicken strips on top.
- Add diced fresh pineapple, red bell pepper, and sliced avocado on top of the chicken.
- Finish by sprinkling green onions and fresh cilantro over the top.
- Serve immediately with lime wedges on the side.
Notes
Marinate the chicken overnight for the best flavor. Store leftovers in an airtight container for up to 3 days. Keep rice and vegetables separate to maintain texture.
- Prep Time: 120 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 18g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg
Keywords: chicken, Hawaiian, grilling, rice, pineapple, dinner