Description

A smoky-sweet glazed chicken dinner stacked over fluffy rice with caramelized pineapple and a bright, crunchy slaw for a bold, tropical-inspired meal.

Ingredients

Scale

2 lb (900 g) boneless, skinless chicken thighs

1 cup (240 ml) pineapple juice

1/2 cup (120 ml) low-sodium soy sauce

1/3 cup (70 g) packed light brown sugar

1/4 cup (60 ml) ketchup

2 tbsp (30 ml) rice vinegar

1 tbsp (15 ml) toasted sesame oil

4 cloves garlic, minced

1 tbsp fresh ginger, grated

1 tsp smoked paprika

1/2 tsp black pepper

1/4 tsp crushed red pepper flakes (optional)

1 tbsp cornstarch + 1 tbsp water (optional, for thickening glaze)

2 cups (360 g) jasmine rice, uncooked

3 cups (720 ml) water

1/2 tsp kosher salt

8 pineapple rings (fresh or canned in juice, drained)

1 tbsp (14 g) unsalted butter or 1 tbsp neutral oil

3 cups (about 250 g) shredded green cabbage

1 cup (about 80 g) shredded carrots

3 scallions, thinly sliced

2 tbsp (30 ml) rice vinegar (for slaw)

1 tbsp (15 ml) lime juice

1 tbsp (20 g) honey

1 tbsp (15 ml) neutral oil (for slaw)

1/2 tsp kosher salt (for slaw)

1/4 tsp black pepper (for slaw)

1 tbsp toasted sesame seeds (optional)

Optional toppings: 1/4 cup (10 g) chopped cilantro, extra scallions, lime wedges

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Instructions

1) Whisk pineapple juice, soy sauce, brown sugar, ketchup, rice vinegar, sesame oil, garlic, ginger, smoked paprika, black pepper, and optional red pepper flakes. Add 1 cup (240 ml) of the sauce to chicken and marinate 30 minutes to 6 hours in the refrigerator.

2) Simmer remaining sauce in a saucepan 6–8 minutes. For a thicker glaze, whisk in cornstarch slurry and simmer 1 minute more. Set aside.

3) Rinse rice. Cook 2 cups (360 g) rice with 3 cups (720 ml) water and 1/2 tsp salt. Fluff and keep warm.

4) Toss cabbage, carrots, and scallions. Whisk slaw dressing (rice vinegar, lime juice, honey, oil, salt, pepper) and combine. Chill until serving.

5) Cook chicken on a grill or skillet 5–7 minutes per side (depending on thickness), brushing glaze during the last few minutes. Cook to 165°F (74°C). Rest 5 minutes.

6) Caramelize pineapple with butter (or oil) 1–2 minutes per side; brush lightly with glaze near the end.

7) Assemble stacks: rice, chicken, pineapple, slaw. Top with cilantro/scallions and serve with lime.

Notes

Brush glaze late in cooking to prevent burning from the sugar.

Store components separately for best leftover texture; chicken keeps 3–4 days.

If using chicken breast, cook carefully and don’t overheat; rest before slicing.

Prep Time: 20 minutes
Cook Time: 25 minutes