Hawaiian-Style Grilled Chicken Bowls
Serves: 4
Prep Time: inutes
Cook Time: inutes
Total Time: inutes
For a tantalizing taste of the tropics, give these Hawaiian-style grilled chicken bowls a try. The island-vibes are strong, with a tangy marinade/sauce made from high-impact ingredients, like pineapple juice, soy sauce and rice wine vinegar, grilled Bell & Evans Boneless Skin-On Chicken Thighs and pineapple rings, and crunchy veggies. Piled high over rice, it’s a perfect summer supper.
Ingredients
- 1 Pkg Bell & Evans Boneless Skin-On Chicken Thighs
- 2/3 cup Ketchup
- 1 cup Light brown sugar
- 1 cup Pineapple juice
- 1/2 cup Soy sauce
- 1/4 cup Rice wine vinegar
- 1 (1-inch) knob Ginger, peeled and fi nely grated
- Olive oil, for brushing grill grates
- 1 1/2 tsp Salt
- 1/2 tsp Pepper
- 8 rings Pineapple
- 4 cups Cooked long-grain white rice, kept warm
- 2 cups Finely shredded purple cabbage
- 1 English cucumber, thinly sliced
- 1 Carrot, cut into matchsticks
- Chopped fresh cilantro, for garnish
Preparation
- Whisk the ketchup, sugar, pineapple juice, soy sauce, vinegar and ginger together in a small bowl until a sauce forms. Reserve 1 cup of sauce for serving with chicken.
- Heat grill to medium heat and brush grates with oil. Pat the chicken dry with paper towels. Season with salt and pepper.
- Grill the chicken, skin-side-down, brushing with the remaining sauce and turning occasionally, until golden-brown and internal temperature reaches 165°F, about 6-8 minutes per side. Before the chicken is finished cooking, grill the pineapple rings until char marks appear, about 1 to 2 minutes per side.
- Allow chicken to rest for 5 minutes. Garnish with cilantro and serve with grilled pineapple.
- Divide rice among bowls. Top evenly with chicken, cabbage, cucumbers, carrots and grilled pineapple rings. Garnish with cilantro and serve with reserved sauce.
