Ingredients
- 2 lbs boneless, skinless chicken thighs (or chicken breasts)
- 1/2 cup pineapple juice
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 1/4 cup ketchup
- 2 garlic cloves, minced
- 1 tsp fresh ginger, grated
- 1 tsp sesame oil (optional)
- 1 pinch chili flakes (optional)
- 3 cups cooked rice (sticky or jasmine)
- 4–6 pineapple slices, fresh or canned, grilled
- 2 tbsp green onions, chopped (for garnish)
- 1 tbsp sesame seeds (for garnish)
- Fresh cilantro leaves (optional garnish)
Instructions
- In a mixing bowl, whisk together pineapple juice, soy sauce, brown sugar, ketchup, garlic, ginger, and optional sesame oil and chili flakes. Reserve a few tablespoons of marinade for glazing.
- Place chicken in the marinade, cover, and refrigerate for at least 1 hour (overnight for best flavor).
- Cook rice according to package instructions. Fluff and keep warm.
- Preheat grill to medium heat. Remove chicken from marinade and pat lightly to remove excess liquid.
- Grill chicken 5–6 minutes per side, basting occasionally with reserved marinade, until fully cooked (165°F / 75°C internal temperature).
- Grill pineapple slices 2–3 minutes per side until caramelized.
- Assemble stacks: start with a mound of rice on each plate, top with sliced or whole chicken, then add a grilled pineapple slice. Repeat layers if desired.
- Drizzle extra glaze over top and garnish with green onions, sesame seeds, and cilantro.
- Let chicken rest briefly before slicing to keep juices in, then serve warm.
Notes
- Chicken thighs work best for juiciness, but breasts can be used if sliced thin.
- For indoor cooking, bake chicken at 400°F (200°C) or use a grill pan.
- Fresh pineapple juice gives brighter flavor; canned works fine if unsweetened.
- To prevent burning, grill on medium heat and baste chicken toward the end.
- Rice options: coconut rice, brown rice, or cauliflower rice for low-carb.
- Prep Time: 20 minutes + 1 hour marinating
- Cook Time: 25 minutes
- Category: Dinner
- Method: Grilling
- Cuisine: Hawaiian
- Diet: Halal
Nutrition
- Serving Size: 1 stack (1/4 of recipe)
- Calories: 540
- Sugar: 18g
- Sodium: 1180mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 135mg
