Description
A delightful meal featuring layers of grilled chicken, sweet pineapple, and savory teriyaki glaze that brings the flavors of the tropics to your table.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts or thighs
- ½ cup low-sodium teriyaki sauce
- ⅓ cup pure pineapple juice (no sugar added)
- ¼ cup low-sodium or naturally brewed 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
- Make the Marinade: In a medium bowl, whisk together the teriyaki sauce, pineapple juice, soy sauce, brown sugar, garlic, ginger, and sesame oil.
- Marinate the Chicken: Place the chicken in a large zip-top bag or a shallow dish. Pour the marinade over the chicken, seal it, and refrigerate for at least 2 hours or overnight for best flavor.
- Grill the Chicken: Preheat the grill or grill pan to medium-high heat. Remove the chicken from the marinade (keeping the marinade). Grill each side for 6–7 minutes until cooked through.
- Grill the Pineapple: Add the pineapple rings to the grill and cook for 2–3 minutes on each side until caramelized.
- Make the Glaze: In a small saucepan, bring the reserved marinade to a boil and cook for about 5–6 minutes until thickened.
- Assemble the Stack: Spoon rice onto a plate, layer with grilled chicken, top with a grilled pineapple ring, drizzle with glaze, and garnish with green onions and sesame seeds.
Notes
For deeper flavors, marinate the chicken overnight. For safety, ensure chicken reaches an internal temperature of 165°F.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 16g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg