Description
A vibrant and flavorful dish featuring grilled chicken thighs layered with jasmine rice, fresh pineapple, avocado, and colorful vegetables, all brought together with a sweet and tangy marinade.
Ingredients
Scale
- 4 boneless, skinless chicken thighs
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 1/4 cup pineapple juice
- 2 tablespoons ketchup
- 1 tablespoon rice vinegar
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon vegetable oil
- 2 cups cooked jasmine rice
- 1 cup fresh pineapple, diced
- 1 red bell pepper, diced
- 1/2 cup green onions, sliced
- 1 avocado, sliced
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
- In a medium bowl, whisk together the soy sauce, brown sugar, pineapple juice, ketchup, rice vinegar, minced garlic, and grated ginger until the brown sugar is fully dissolved.
- Place the chicken thighs into a resealable plastic bag, pour the marinade over, seal the bag, and refrigerate for at least 2 hours, ideally overnight.
- Preheat your grill or grill pan over medium-high heat and prepare jasmine rice according to package instructions if not already cooked.
- Remove chicken from the marinade, discard the marinade, brush chicken with vegetable oil, and grill for about 6–7 minutes on each side until browned and cooked through.
- Let the chicken rest for a few minutes, then slice into bite-sized strips.
- In a serving dish, create a base with jasmine rice, layer on the grilled chicken strips, diced pineapple, red bell pepper, and avocado slices.
- Sprinkle with green onions and fresh cilantro, serve immediately with lime wedges.
Notes
Marinate the chicken overnight for the best flavor. Customize with additional vegetables or proteins as desired.
Nutrition
- Serving Size: 1 serving
- Calories: 495
- Sugar: 9g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 100mg