Description
A layered dish featuring marinated and grilled chicken topped with grilled pineapple rings, served over cooked white rice and finished with a reduced teriyaki-pineapple glaze.
Ingredients
- 1.5 lbs boneless, skinless chicken breasts or thighs
- ½ cup low-sodium teriyaki sauce
- ⅓ cup pure pineapple juice
- ¼ cup low-sodium soy sauce
- 3 tbsp dark brown sugar
- 2 large garlic cloves, minced
- 1 tbsp freshly grated ginger
- 1 tsp toasted sesame oil
- 4 fresh pineapple rings
- Cooked white rice (for stacking)
- 2 tbsp sliced green onions (for garnish)
- 1 tsp sesame seeds (for garnish)
Instructions
- Whisk together teriyaki sauce, pineapple juice, soy sauce, dark brown sugar, minced garlic, grated ginger, and toasted sesame oil in a medium bowl until well combined.
- Place the chicken in a zip-top bag or shallow dish and pour the marinade over it. Seal and refrigerate for at least 2 hours or overnight for best flavor.
- Preheat a grill to medium-high heat. Remove the chicken from the marinade and grill for 6–7 minutes per side until cooked through.
- Brush pineapple rings with a little reserved glaze and grill for 2–3 minutes per side until caramelized and slightly charred.
- Bring the reserved marinade to a boil in a small saucepan, then lower to a simmer until it thickens into a glossy glaze (about 5–8 minutes).
- Place a scoop of cooked white rice on each plate, top with a grilled chicken piece, add a grilled pineapple ring, and drizzle generously with the warm glaze. Garnish with sliced green onions and sesame seeds.
Notes
Marinate overnight for the best flavor. Use a meat thermometer to check the internal temperature of the chicken; it should reach 165°F (74°C).
- Prep Time: 120 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Hawaiian