Ingredients
- 1 tablespoon sesame oil
- 1 teaspoon grated fresh ginger
- 2 cloves garlic, finely chopped
- 2 tablespoons packed brown sugar
- 3 tablespoons soy sauce
- 2 tablespoons ketchup
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 4 boneless, skinless chicken thighs or breasts
- 1 tablespoon vegetable oil
- 2 cups cooked white rice
- 1 cup grilled pineapple slices
- 1 cup steamed or grilled vegetables (bell peppers or zucchini)
- 2 tablespoons chopped green onions
- 1 tablespoon sesame seeds
Instructions
- In a bowl, whisk together sesame oil, ginger, garlic, brown sugar, soy sauce, ketchup, honey, and rice vinegar.
- Place chicken in a dish or bag and pour marinade over it, coating well.
- Refrigerate for at least 1 hour or up to 8 hours.
- Heat a grill pan or skillet over medium heat and add vegetable oil.
- Cook chicken for 5–7 minutes per side until fully cooked and caramelized.
- Transfer remaining marinade to a saucepan, bring to a boil, then simmer for 5 minutes until slightly thickened.
- Brush cooked chicken with the thickened glaze and let rest before slicing.
- To assemble, place rice on a plate, add vegetables, sliced chicken, and grilled pineapple.
- Drizzle with extra sauce and garnish with green onions and sesame seeds.
Notes
- Marinate longer for deeper flavor.
- Do not reuse marinade without boiling it first.
- Use low-sodium soy sauce if preferred.
- Grill pineapple for enhanced sweetness and caramelization.
- Add chili flakes or hot sauce for a spicy version.
- Substitute brown rice or coconut rice for variation.
- Store leftovers separately for best texture.
- Reheat gently to avoid drying out the chicken.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Hawaiian
- Diet: Halal
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 18g
- Sodium: 680mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 85mg
