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–+ servings

Hawaiian Turned Chicken Stack

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A delightful dish combining tender chicken thighs with a sweet and savory marinade, served over jasmine rice with customizable toppings.
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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 Nutrition 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!

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 38gProtein: 35gFat: 15gSaturated Fat: 3gSodium: 800mgFiber: 1gSugar: 10g

Notes

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