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Hawaiian Turned Chicken Stack

A delightful dish combining tender chicken thighs with a sweet and savory marinade, served over jasmine rice with customizable toppings.
Print it Pin Recipe
Prep Time 2 hours
Cook Time 20 minutes
Total Time 2 hours 20 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Hawaiian, Tropical
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Marinade
  • 1/2 cup pineapple juice
  • 1/4 cup soy sauce Can be substituted with tamari for gluten-free.
  • 1/4 cup brown sugar
  • 2 tbsp ketchup
  • 1 tbsp rice vinegar
  • 2 cloves garlic, minced
  • 1 tsp grated ginger
  • 1 tsp sesame oil
Main Ingredients
  • 2 lbs boneless skinless chicken thighs
  • Cooked serving jasmine rice For serving.
  • Green onions & sesame seeds For garnish.

Method
 

Preparation
  1. In a bowl, whisk together pineapple juice, soy sauce, brown sugar, ketchup, rice vinegar, garlic, ginger, and sesame oil.
  2. Pour this mixture over the chicken thighs and marinate for at least 2 hours or overnight for the best flavor.
Cooking
  1. Grill or pan-sear the chicken over medium heat until it’s charred and cooked through, brushing with extra marinade to glaze while cooking.
Serving
  1. Stack the cooked chicken over a bed of jasmine rice and sprinkle with green onions and sesame seeds.
  2. Serve hot and enjoy the tropical vibes!

Notes

For more flavor, allow the chicken to marinate overnight. Add red pepper flakes for spice. Experiment with garnishes like cilantro or chopped peppers.