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Hawaiian Turned Chicken Stack

This colorful stack combines sweet pineapple and savory grilled chicken for a delicious and vibrant weeknight meal.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Hawaiian, Tropical
Calories: 450
Ingredients Method Notes

Ingredients
  

Protein
  • 4 pieces boneless, skinless chicken thighs
Sauce & Marinade
  • 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
Cooking Oil
  • 1 tablespoon vegetable oil
Rice & Base
  • 2 cups cooked jasmine rice
Toppings & Veggies
  • 1 cup fresh pineapple, diced
  • 1 piece red bell pepper, diced
  • 1/2 cup green onions, sliced
  • 1 piece avocado, sliced
  • Fresh cilantro, for garnish
  • Lime wedges, for serving

Method
 

Preparation
  1. In a medium bowl, whisk together the soy sauce, brown sugar, pineapple juice, ketchup, rice vinegar, garlic, and ginger until the sugar is dissolved.
  2. Place the chicken thighs in a resealable plastic bag and pour the marinade over them. Seal the bag and refrigerate for at least 2 hours, ideally overnight for maximum flavor.
Cooking
  1. Preheat the grill or a grill pan over medium-high heat. Remove the chicken from the marinade and discard the marinade.
  2. Brush the chicken thighs with vegetable oil and place them on the grill. Cook for about 6-7 minutes on each side, or until the chicken is cooked through and has nice grill marks (internal temperature should reach 165°F).
  3. While the chicken is grilling, prepare the jasmine rice according to package instructions.
  4. Once the chicken is done, let it rest for a few minutes, then slice into bite-sized strips.
Assembly
  1. To assemble the stack, create a base with jasmine rice, add grilled chicken strips, layer on diced pineapple, red bell pepper, and sliced avocado, then top with green onions and cilantro. Serve immediately with lime wedges.

Notes

Marinate longer for deeper flavor; overnight is best. Letting the chicken rest keeps juices locked in. A hot grill gives caramelized edges that boost flavor. Fluff jasmine rice with a fork and keep it warm to layer nicely.