Description
A vibrant layered dish featuring marinated chicken thighs, fresh pineapple, and colorful bell peppers, served over fragrant jasmine rice and topped with creamy avocado.
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
- Lime wedges
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 completely.
- Place the chicken thighs into a resealable plastic bag and pour the marinade over them. Seal it tightly and refrigerate for at least 2 hours, preferably overnight.
- Preheat your grill or grill pan to medium-high heat and prepare the rice as per package instructions if not pre-cooked.
- Remove the chicken from the marinade and discard it. Brush the thighs with vegetable oil and grill for 6-7 minutes on each side until cooked through, reaching an internal temperature of 165°F (75°C).
- Allow the grilled chicken to rest for a few minutes and then slice it into bite-sized strips.
- In a serving dish, start with a scoop of jasmine rice, layer the sliced chicken on top, and add diced pineapple, red bell pepper, and avocado.
- Finish with green onions and cilantro. Serve immediately with lime wedges.
Notes
Marinate chicken overnight for maximum flavor. Use low-sodium soy sauce for a healthier option.
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 22g
- Sodium: 1200mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 75g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 100mg