Description
Juicy grilled chicken stacked with caramelized pineapple and fluffy rice, finished with a sweet-savory Hawaiian-style glaze.
Ingredients
Scale
- 1.5 lbs boneless skinless chicken breasts or thighs
- 1/2 cup low-sodium teriyaki sauce
- 1/3 cup pure pineapple juice
- 1/4 cup low-sodium soy sauce
- 3 tablespoons dark brown sugar
- 2 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon toasted sesame oil
- 4 fresh pineapple rings
- Cooked white rice
- 2 tablespoons sliced green onions
- 1 teaspoon sesame seeds
Instructions
- Whisk teriyaki sauce, pineapple juice, soy sauce, brown sugar, garlic, ginger, and sesame oil
- Marinate chicken for at least 2 hours
- Preheat grill to medium-high heat
- Grill chicken 6 to 7 minutes per side
- Grill pineapple until caramelized
- Boil reserved marinade into a thick glaze
- Assemble rice, chicken, pineapple, and glaze
Notes
- Use a grill pan or bake if needed
- Add chili sauce for heat
- Store components separately for leftovers
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Grilling
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 stack
- Calories: 480
- Sugar: 14
- Sodium: 870
- Fat: 14
- Saturated Fat: 3
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 48
- Fiber: 2
- Protein: 36
- Cholesterol: 115