Description
A vibrant, tropical-inspired dish that layers succulent marinated chicken with caramelized pineapple and fluffy white rice. This meal transforms simple pantry staples into an exotic island experience defined by sweet, savory, and smoky flavor profiles. The addition of fresh pineapple juice acts as a natural tenderizer, ensuring the poultry remains tender while providing a bright, acidic contrast to the rich, caramelized glaze on the grill.
Ingredients
1.5 lbs boneless chicken thighs
0.5 cup low-sodium teriyaki sauce
0.33 cup 100% pure pineapple juice
0.25 cup soy sauce (or tamari)
3 tbsp dark brown sugar
2 cloves garlic, minced
1 tbsp fresh ginger, finely grated
1 tsp toasted sesame oil
4 pineapple rings
Cooked white rice for serving
Instructions
Whisk the teriyaki sauce, pineapple juice, soy sauce, brown sugar, garlic, ginger, and sesame oil in a medium bowl until combined.
Place the chicken thighs into a large zip-top plastic bag and pour the marinade over the meat.
Seal the bag and refrigerate for at least two hours.
Preheat your outdoor grill or indoor stovetop grill pan to medium-high heat.
Remove chicken from the bag, reserving the liquid for the glaze.
Grill the chicken for 6 to 7 minutes on each side until fully cooked reaching an internal temperature of 165°F.
Meanwhile, simmer the reserved marinade in a small saucepan over medium heat until it reduces into a syrupy glaze.
Grill the pineapple rings for 2 to 3 minutes per side until caramelized.
Assemble the stacks by layering rice, pineapple, and chicken, then drizzle generously with the reduced glaze.
Notes
Use chicken thighs rather than breasts for extra moisture. Ensure the pineapple juice is pure to assist with tenderization. Tamari can be used as a gluten-free soy sauce alternative.
- Prep Time: 15
- Cook Time: 15
- Category: Dinner Recipes
- Method: Grilling
- Cuisine: Hawaiian