Description
Juicy grilled chicken stacked over white rice with caramelized pineapple and a savory-sweet teriyaki glaze inspired by Hawaiian Huli Huli chicken.
Ingredients
Scale
- 1.5 lbs boneless skinless chicken breasts or thighs
- 1/2 cup low-sodium teriyaki sauce
- 1/3 cup pure pineapple juice
- 1/4 cup low-sodium soy sauce
- 3 tablespoons dark brown sugar
- 2 garlic cloves minced
- 1 tablespoon fresh grated ginger
- 1 teaspoon toasted sesame oil
- 4 fresh pineapple rings
- Cooked white rice
- 2 tablespoons sliced green onions
- 1 teaspoon sesame seeds
Instructions
- Whisk teriyaki sauce pineapple juice soy sauce brown sugar garlic ginger and sesame oil in a bowl
- Place chicken in a bag or dish and pour marinade over it then refrigerate for at least 2 hours
- Preheat grill or grill pan to medium-high heat
- Remove chicken from marinade and reserve marinade
- Grill chicken for 6 to 7 minutes per side until cooked through
- Grill pineapple rings for 2 to 3 minutes per side until caramelized
- Boil reserved marinade in a saucepan for 5 to 6 minutes until thick
- Layer rice chicken pineapple and drizzle glaze on top then garnish
Notes
- Chicken can be cooked on a stovetop grill pan or baked in the oven
- Add chili sauce if heat is desired
- Store chicken and pineapple separately for meal prep
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Grilling
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 stack
- Calories: 520
- Sugar: 14g
- Sodium: 980mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 110mg