Description
Escape to Hawaii tonight with these tropical chicken bowls that bring the perfect balance of sweet and savory flavors right to your dinner table. Your family will be begging for seconds!
Ingredients
Scale
- 1½ lbs (680g) boneless, skinless chicken thighs
- ½ cup (120ml) soy sauce (low-sodium preferred)
- ¼ cup (60ml) pineapple juice
- 2 tablespoons (30ml) honey
- 2 tablespoons (30ml) olive oil
- 3 cloves garlic, minced
- 1 tablespoon (15g) fresh ginger, grated
- 1 tablespoon (15ml) rice vinegar
- 2 cups (370g) cooked jasmine rice or brown rice
- 1 cup (150g) fresh pineapple chunks
- 1 red bell pepper, sliced
- 1 cup (75g) shredded purple cabbage
- 1 large avocado, sliced
- 2 green onions, thinly sliced
- ¼ cup (60ml) teriyaki sauce for drizzling
- 1 tablespoon (9g) sesame seeds for garnish
Instructions
- Whisk together soy sauce, pineapple juice, honey, olive oil, garlic, ginger, and rice vinegar in a bowl. Add chicken thighs, coat well, cover and refrigerate for at least 4 hours or overnight.
- Preheat grill to medium-high heat (400°F/204°C). Remove chicken from refrigerator and let sit at room temperature for 15 minutes.
- Grill chicken for 5-7 minutes per side until internal temperature reaches 165°F (74°C) and it has nice grill marks.
- Cook rice according to package instructions if not already prepared.
- Grill pineapple chunks for 1-2 minutes per side until lightly charred.
- Let grilled chicken rest for 5 minutes before slicing into strips.
- Assemble bowls with rice as the base, then arrange sliced chicken, grilled pineapple, bell pepper, cabbage, and avocado in sections.
- Drizzle with teriyaki sauce, sprinkle with green onions and sesame seeds, and serve immediately.