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Hawaiian Turned Chicken Stack

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An exciting twist on a classic dish, bringing bright, tropical flavors with marinated chicken and grilled pineapple, perfect for any occasion.

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

  1. Make the Marinade: In a medium bowl, whisk together the teriyaki sauce, pineapple juice, soy sauce, brown sugar, minced garlic, grated ginger, and sesame oil until smooth.
  2. Marinate the Chicken: Place the chicken in a zip-top bag or shallow dish. Pour the marinade over the chicken, seal the bag or cover the dish, and refrigerate for at least 120 minutes (or overnight for max flavor).
  3. Grill the Chicken: Preheat your grill or grill pan to medium-high heat. Remove chicken from the marinade (remember to reserve some marinade) and grill for 6-7 minutes per side until cooked through and charred.
  4. Grill Pineapple: Add the pineapple rings to the grill and cook for 2-3 minutes per side until caramelized and slightly charred.
  5. Make the Glaze: In a small saucepan, bring the reserved marinade to a boil over medium heat. Allow it to boil for 5-6 minutes until it thickens into a glossy sauce.
  6. Assemble the Stack: Spoon rice onto a plate and layer with grilled chicken. Top with a grilled pineapple ring, then generously drizzle everything with the glaze. Garnish with sliced green onions and sesame seeds before serving.

Notes

Consider using sugar alternatives for a healthier option. Marinate the chicken for maximum flavor.

Nutrition

Find it online: https://www.tastysavvy.com/hawaiian-chicken-turned-stack/