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Hawaiian Turned Chicken Stack

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A vibrant dish marrying juicy chicken thighs, sweet pineapple, and fresh veggies for a tropical escape.

Ingredients

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  • 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

  1. Marinate the chicken by whisking together soy sauce, brown sugar, pineapple juice, ketchup, rice vinegar, minced garlic, and grated ginger. Coat the chicken thoroughly and let it soak for at least 30 minutes.
  2. Heat the vegetable oil in a skillet over medium-high heat. Add the marinated chicken thighs and cook for about 5 minutes on each side until cooked through and golden brown.
  3. Remove the chicken from the skillet, then pour in the reserved marinade. Bring to a simmer and cook for 3-4 minutes until it thickens slightly.
  4. Layer the dish by placing jasmine rice on a plate, topping it with a cooked chicken thigh, diced pineapple, bell pepper, green onions, avocado, and drizzling the sauce over everything.

Notes

For a lighter option, swap chicken thighs for boneless chicken breasts. Feel free to adjust the spice level and use any fruit you prefer.

Nutrition

Keywords: Hawaiian chicken, tropical recipe, chicken stack, rice bowl

Find it online: https://ivoryapron.com/hawaiian-turned-chicken-stack/