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Hawaiian Turn Turn Chicken Stack

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A tropical-inspired dish featuring juicy grilled chicken thighs layered with sweet pineapple, colorful peppers, and served over jasmine rice.

Ingredients

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  • 4 boneless, skinless chicken thighs
  • 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
  • 1 tablespoon vegetable oil
  • 2 cups cooked jasmine rice
  • 1 cup fresh pineapple, diced
  • 1 red bell pepper, diced
  • 1/2 cup green onions, sliced
  • 1 avocado, sliced
  • Fresh cilantro for garnish
  • Lime wedges for serving

Instructions

  1. Whisk together soy sauce, brown sugar, pineapple juice, ketchup, rice vinegar, garlic, and ginger in a medium bowl until sugar dissolves.
  2. Place chicken thighs in a resealable plastic bag and pour marinade over them. Seal the bag and refrigerate for at least two hours, preferably overnight.
  3. Preheat your grill or grill pan over medium-high heat. Remove chicken from marinade and discard the marinade.
  4. Brush chicken thighs with vegetable oil and place on the grill. Cook for 6-7 minutes on each side, until the internal temperature reaches 165°F (75°C).
  5. Prepare jasmine rice as per package instructions, if not already cooked.
  6. Remove chicken from the grill and let it rest for a few minutes. Slice the chicken into bite-sized strips.
  7. Assemble the stack: start with a scoop of jasmine rice, add grilled chicken strips, layer diced pineapple, red bell pepper, and sliced avocado.
  8. Sprinkle with green onions and cilantro. Serve immediately with lime wedges.

Notes

For best flavor, marinate chicken overnight. Customize toppings based on your preferences!

Nutrition

Find it online: https://sousviderecipe.com/hawaiian-turn-turn-chicken-stack-2/