Description
A vibrant bowl featuring marinated chicken, bright vegetables, and comforting rice, infused with the delicious flavors of pineapple and soy sauce.
Ingredients
- 2 cups cooked rice (white or brown)
- 2 chicken breasts
- 1 cup pineapple juice
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1 bell pepper, diced
- 1 cup broccoli florets
- 1 carrot, sliced
- 1 tablespoon olive oil
- Salt and pepper to taste
- Green onions for garnish
Instructions
- Mix together the pineapple juice, soy sauce, and brown sugar in a shallow bowl or zip-top bag.
- Add the chicken breasts to the marinade, ensuring they’re fully submerged. Refrigerate and let marinate for at least 30 minutes.
- Heat the olive oil in a grill pan over medium-high heat. Add the chicken and grill 6–7 minutes per side until cooked through.
- Using the same pan, add the diced bell pepper, broccoli florets, and sliced carrot. Sauté until tender, about 4–6 minutes. Season with salt and pepper to taste.
- Slice the grilled chicken and serve over the cooked rice. Top with the sautéed vegetables.
- Sprinkle chopped green onions on top and season with salt and pepper as needed.
Notes
For a lighter version, substitute rice with quinoa or cauliflower rice. Adjust the marinade by using low-sodium soy sauce if preferred.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Hawaiian