Description
A delightful Hawaiian dish featuring marinated chicken, grilled pineapple, and sticky rice, offering a balance of sweet and savory flavors.
Ingredients
Scale
- 4 boneless, skinless chicken thighs
- 1/2 cup soy sauce
- 1/2 cup fresh pineapple juice
- 1/4 cup brown sugar
- 1/4 cup ketchup
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 tsp sesame oil (optional)
- 1 pinch chili flakes (optional)
- 2 cups cooked sticky rice (or jasmine rice)
- 4 slices fresh pineapple (grilled or caramelized)
- Reserved marinade for basting
- Chopped green onions, toasted sesame seeds, and fresh cilantro (optional)
Instructions
- In a large mixing bowl, blend the soy sauce, pineapple juice, brown sugar, ketchup, minced garlic, ginger, sesame oil (if using), and chili flakes. Whisk until smooth.
- Add the chicken thighs, ensuring they are well-coated, and let them marinate for at least one hour, preferably overnight in the refrigerator.
- Preheat your grill to medium-high heat and lightly oil the grill grates.
- Remove the chicken from the marinade, allowing excess liquid to drip off. Grill for about 5-7 minutes on each side, basting with reserved marinade, until the internal temperature reaches 165°F.
- Grill the pineapple slices for about 3-4 minutes on each side until caramelized.
- Prepare the sticky rice according to package instructions.
- On a serving plate, create your base with a scoop of rice, lay the grilled chicken on top, followed by pineapple slices. Garnish with green onions, sesame seeds, and cilantro.
Notes
For best flavor, marinate the chicken overnight. Adjust chili flakes according to heat preference.
Nutrition
- Serving Size: 1 stack
- Calories: 400
- Sugar: 16g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg