Hawaiian Turned Chicken Stack
A delightful and easy dish combining grilled chicken, fresh pineapple, and colorful veggies served over jasmine rice, perfect for family gatherings.
Ingredients
For the Chicken Marinade
- 4 pieces boneless, skinless chicken thighs (Choose thighs for their rich flavor and juiciness.)
- 1/2 cup soy sauce (Use low-sodium soy sauce for a healthier option.)
- 1/4 cup brown sugar (Dark brown sugar adds deeper flavor; light brown works too.)
- 1/4 cup pineapple juice (Fresh juice makes a difference, but store-bought is fine.)
- 2 tablespoons ketchup (Adds sweetness and balances flavors.)
- 1 tablespoon rice vinegar (Mild flavor complements Asian ingredients.)
- 2 cloves garlic, minced (Fresh garlic has better flavor.)
- 1 teaspoon fresh ginger, grated (Grate fresh ginger for best flavor.)
- 1 tablespoon vegetable oil (Prevents chicken from sticking.)
For the Rice and Toppings
- 2 cups cooked jasmine rice (Prepare ahead of time.)
- 1 cup fresh pineapple, diced (Use ripe pineapple for best flavor.)
- 1 piece red bell pepper, diced (Provides a lovely sweetness.)
- 1/2 cup green onions, sliced (Slice before serving for freshness.)
- 1 piece avocado, sliced (Use ripe avocados for creaminess.)
- 1 bunch fresh cilantro, for garnish (Adds freshness—can be omitted.)
- 1 piece lime wedges, for serving (Squeeze for extra brightness.)
Instructions
Marinating the Chicken
- 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 and refrigerate for at least 2 hours, ideally overnight.
Grilling the Chicken
- Preheat the grill or grill pan over medium-high heat. Remove chicken from marinade and discard the marinade.
- Brush the chicken thighs with vegetable oil. Cook for about 6-7 minutes on each side, until cooked through with internal temperature reaching 165°F.
Preparing the Rice and Assembling
- Prepare jasmine rice according to package instructions if not already cooked.
- Once the chicken is done, let it rest for a few minutes then slice into bite-sized strips.
- In a serving dish, create a base with a scoop of jasmine rice. Layer grilled chicken strips, diced fresh pineapple, diced red bell pepper, and sliced avocado on top.
Finishing Touch
- Sprinkle green onions and fresh cilantro over the top. Serve immediately with lime wedges.
Notes
Store leftovers in an airtight container in the fridge for 3-4 days. To reheat, warm chicken in the microwave or stovetop, and reheat rice with a splash of water.