Description
A delightful combination of grilled chicken and caramelized pineapple, layered over fluffy white rice, bringing tropical flavors to your table.
Ingredients
- 1.5 lbs boneless, skinless chicken breasts or thighs (organic or air-chilled preferred)
- ½ cup low-sodium teriyaki sauce
- â…“ cup pure pineapple juice (no sugar added)
- ¼ cup low-sodium or naturally brewed soy sauce
- 3 tbsp dark brown sugar
- 2 large garlic cloves, minced
- 1 tbsp freshly grated ginger
- 1 tsp toasted sesame oil
- 4 fresh pineapple rings
- Cooked white rice (for stacking)
- 2 tbsp sliced green onions (for garnish)
- 1 tsp sesame seeds (for garnish)
Instructions
- In a medium bowl, whisk together the teriyaki sauce, pineapple juice, soy sauce, brown sugar, garlic, ginger, and sesame oil until combined.
- Place the chicken in a large zip-top bag or shallow dish. Pour the marinade over the chicken, seal it, and refrigerate for at least 2 hours.
- Preheat the grill or grill pan to medium-high heat. Remove the chicken from the marinade, reserving the marinade for later use. Grill the chicken for 6–7 minutes per side or until cooked through and charred.
- Add the pineapple rings to the grill. Cook them for 2–3 minutes per side until caramelized and golden brown.
- In a small saucepan, bring the reserved marinade to a boil. Cook for 5–6 minutes until it thickens into a glossy glaze.
- Spoon cooked rice onto a plate, layer it with the grilled chicken, and top with a grilled pineapple ring. Drizzle the thickened glaze over everything and garnish with sliced green onions and sesame seeds.
Notes
For best results, marinate chicken overnight for deeper flavor. Ensure the grill is properly preheated for perfect charring.
