Description
This delightful Hawaiian Turn Turn Chicken Stack features grilled marinated chicken thighs layered with fresh ingredients, creating a symphony of tropical flavors.
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
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
- Whisk together the soy sauce, brown sugar, pineapple juice, ketchup, rice vinegar, garlic, and ginger until the sugar dissolves completely.
- Place the chicken thighs in a resealable plastic bag and pour the marinade over them. Seal the bag and refrigerate for at least two hours; overnight for best results.
- Preheat your grill or a grill pan over medium-high heat. Remove the chicken from the marinade and discard the marinade.
- Brush the chicken thighs with vegetable oil, then place them on the grill. Cook for 6-7 minutes on each side, or until the chicken is cooked through and the internal temperature reaches 165°F (75°C).
- Prepare the jasmine rice as per package instructions, if not already cooked.
- Remove the chicken from the grill and allow it to rest for a few minutes. After resting, slice the chicken into bite-sized strips.
- Start assembling the stack with a scoop of jasmine rice in a serving dish, adding a generous layer of grilled chicken strips on top.
- Layer on the diced fresh pineapple, red bell pepper, and sliced avocado atop the chicken.
- Finish by sprinkling green onions and fresh cilantro over the top. Serve immediately with lime wedges for a fresh squeeze of juice.
Notes
For optimal flavor, marinate chicken overnight and ensure even vegetable cuts for presentation.
