Description
A delicious grilled chicken dish layered with caramelized pineapple, creating a tropical feast that celebrates the flavors of Hawaii.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts or thighs
- ½ cup low-sodium teriyaki sauce
- ⅓ cup pure pineapple juice
- 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, dark brown sugar, minced garlic, freshly grated ginger, and toasted sesame oil.
- Place chicken in a zip-top bag or shallow dish, pour the marinade over the chicken, seal, and refrigerate for at least 2 hours.
- Preheat grill to medium-high heat, remove chicken from marinade (reserve marinade), and grill chicken for 6–7 minutes per side until cooked through.
- Add fresh pineapple rings to the grill, cooking each side for 2–3 minutes until golden-brown.
- In a small saucepan, bring reserved marinade to a boil, then reduce heat and simmer for 5–6 minutes until it thickens into a glaze.
- Assemble the stack by spooning rice onto a plate, layering with grilled chicken and pineapple, and drizzling with the thickened glaze. Garnish with sliced green onions and sesame seeds.
Notes
For maximum flavor, marinate the chicken overnight. You can also roast the chicken at 375°F or use an air fryer for cooking.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 20g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 70mg