Description
Juicy grilled chicken glazed in a sweet pineapple soy sauce layered over fluffy rice with avocado and fresh toppings. Easy tropical dinner idea.
Ingredients
- 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
- 2 tablespoons fresh cilantro chopped
- Lime wedges for serving
Instructions
- Whisk soy sauce, brown sugar, pineapple juice, ketchup, rice vinegar, garlic, and ginger in a bowl until smooth.
- Add chicken thighs to a sealed bag or container and pour the marinade over them. Coat well and refrigerate for at least 2 hours or overnight.
- Preheat a grill or grill pan over medium high heat. Lightly oil the surface.
- Remove chicken from marinade and discard marinade. Brush chicken lightly with oil.
- Grill chicken for 6 to 7 minutes per side until fully cooked, reaching an internal temperature of 165°F.
- Transfer chicken to a cutting board and rest for 5 minutes. Slice into strips.
- Prepare warm jasmine rice if not already done.
- Add a scoop of rice to each plate. Top with sliced grilled chicken.
- Add diced pineapple, bell pepper, and sliced avocado in layers.
- Sprinkle green onions and cilantro over the top. Serve with lime wedges.
Notes
- For extra texture, sprinkle toasted coconut flakes on top just before serving.
- Prep Time: 2 hours
- Cook Time: 15 minutes
- Category: Dinner
- Method: Grilling
- Cuisine: Hawaiian