Ingredients

(Serves 6)

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Chicken & Marinade

2½ lb boneless, skinless chicken thighs or breasts

1½ cups pineapple chunks or rings (with juice)

½ cup pineapple juice

⅓ cup low-sodium soy sauce or tamari

¼ cup brown sugar

¼ cup olive oil or neutral oil

2 Tbsp rice vinegar or apple cider vinegar

1½ Tbsp garlic, minced

1 Tbsp fresh ginger, grated (or 1 tsp ground)

1 tsp black pepper

1 tsp paprika

½ tsp chili flakes (optional)

 

Brown Rice

1½ cups brown rice (dry)

3 cups water or low-sodium chicken broth

1 Tbsp oil

1 tsp salt

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INSTRUCTIONS:

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1. Marinate Chicken
Whisk pineapple juice, soy sauce, brown sugar, oil, vinegar, garlic, ginger, and spices. Add chicken and coat fully. Cover and marinate at least 4 hours, up to 24 hours refrigerated.

 
 

2. Cook Brown Rice
Rinse rice. Combine rice, liquid, oil, and salt. Bring to a boil, reduce to low, cover, and simmer 40–45 minutes. Rest 10 minutes, fluff, and keep warm.

3. Cook Chicken
Grill: Medium heat, 5–7 minutes per side until 165°F internal temp.
Oven: Bake at 375°F for 25–30 minutes, broil briefly if desired.

4. Pineapple
Drain pineapple. Grill or roast at 400°F for 8–12 minutes until lightly caramelized. Optional: simmer leftover marinade 5 minutes and brush on pineapple or chicken.

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Serving Suggestion:

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~¾ cup cooked brown rice

~4 oz chicken

Pineapple on top or on the side

Optional: Garnish with sliced green onions or cilantro.