Hawaiian Turned Chicken Stack
A delicious and satisfying stacked chicken meal featuring tender chicken marinated in a sweet pineapple-soy sauce, fresh vegetables, and jasmine rice.
Ingredients
For the marinaded chicken
- 4 pieces boneless, skinless chicken thighs You can substitute with chicken breasts if preferred.
- 1/2 cup soy sauce Low-sodium soy sauce can be used for lower salt content.
- 1/4 cup brown sugar Honey can be used as a substitute.
- 1/4 cup pineapple juice Canned pineapple juice works in a pinch.
- 2 tablespoons ketchup
- 1 tablespoon rice vinegar
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon vegetable oil
For the assembly
- 2 cups cooked jasmine rice
- 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
Instructions
Marinating the Chicken
- In a medium bowl, whisk together the soy sauce, brown sugar, pineapple juice, ketchup, rice vinegar, garlic, and ginger until the sugar is dissolved.
- 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.
Grilling the Chicken
- Preheat the grill or a grill pan over medium-high heat.
- Remove the chicken from the marinade and discard the marinade.
- Brush the chicken thighs with vegetable oil and place them on the grill. Cook for about 6-7 minutes on each side, until cooked through and achieving grill marks.
Assembling the Stack
- Prepare the Jasmine rice according to package instructions if it is not already cooked.
- Once done, remove the chicken from the grill and let it rest for a few minutes before slicing it into bite-sized strips.
- In a serving dish, create a base with a scoop of jasmine rice. Layer the grilled chicken strips on top, followed by diced fresh pineapple, red bell pepper, and sliced avocado.
- Finish the stack by sprinkling green onions and fresh cilantro over the top.
- Serve immediately with lime wedges on the side for a fresh squeeze of juice.
Notes
Marinade for longer duration yields richer flavor; overnight is ideal. Store components separately for up to 3 days. The chicken can be reheated gently to keep it juicy. For a make-ahead option, marinate chicken beforehand and prep veggies to assemble at dinner time.