Ingredients
Marinade Ingredients
- 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
Chicken and Toppings
- 1.5 lbs boneless, skinless chicken breasts or thighs organic or air-chilled preferred
- 4 pieces fresh pineapple rings
- 2 tbsp sliced green onions for garnish
- 1 tsp sesame seeds for garnish
- Cooked white rice for stacking
Method
Preparation
- In a medium bowl, whisk together teriyaki sauce, pineapple juice, soy sauce, brown sugar, garlic, ginger, and sesame oil to create the marinade.
- Place chicken in a large zip-top bag or shallow dish. Pour marinade over it, seal, and refrigerate for at least 2 hours or overnight for maximum flavor.
Grilling
- Preheat grill or grill pan to medium-high heat.
- Remove chicken from marinade (reserve marinade) and grill for 6–7 minutes per side until cooked through and charred.
- Add pineapple rings to the grill and cook for 2–3 minutes per side until caramelized.
- In a small saucepan, boil reserved marinade for 5–6 minutes until thickened into a glossy sauce.
Assembly
- Spoon cooked rice onto a plate, layer with grilled chicken, top with a grilled pineapple ring, and then drizzle with the glaze. Garnish with green onions and sesame seeds.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 30gProtein: 35gFat: 15gSaturated Fat: 4gSodium: 800mgFiber: 1gSugar: 15g
Notes
For best results, marinate the chicken overnight. Ensure your grill is hot enough for nice grill marks. Don’t skip the glaze step for extra flavor.
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