Description
A delightful chicken stack loaded with vibrant flavors of grilled chicken, fresh vegetables, and tropical fruits, perfect for summer gatherings.
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, minced garlic, and grated ginger until the sugar dissolves.
- Place the chicken thighs in a resealable plastic bag, pour the marinade over, seal, and refrigerate for at least 2 hours (preferably overnight).
- Preheat the grill or grill pan over medium-high heat.
- Remove the chicken from the marinade, discarding the marinade. Brush the chicken thighs with vegetable oil.
- Grill the chicken for about 6-7 minutes on each side until cooked through (internal temperature of 165°F).
- Prepare jasmine rice according to package instructions if not pre-cooked.
- Once the chicken is done, let it rest before slicing into strips.
- To assemble, place jasmine rice on a serving dish, layer with grilled chicken, fresh pineapple, red bell pepper, and avocado slices.
- Top with green onions and cilantro. Serve immediately with lime wedges.
Notes
Marinate chicken overnight for maximum flavor. Can be customized with different vegetables.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 15g
- Sodium: 1100mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 85mg