Pineapple BBQ Chicken Rice
Tender grilled chicken glazed with a tangy pineapple barbecue sauce, served over a bed of fluffy jasmine rice with a side of grilled pineapple and colorful vegetables. A tropical twist on a classic favorite that brings the flavors of Hawaii to your plate.
ingredients
- 4 boneless, skinless chicken breasts
- 1 cup pineapple juice
- ½ cup ketchup
- ¼ cup soy sauce
- 3 tablespoons brown sugar
- 2 tablespoons apple cider vinegar
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 2 cups jasmine rice
- 1 small pineapple, peeled and sliced
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 red onion, thinly sliced
- 2 tablespoons vegetable oil
- Salt and pepper, to taste
- Fresh cilantro, for garnish (optional)
steps
- 1.
Preheat grill to medium-high heat.
- 2.
In a small saucepan, combine pineapple juice, ketchup, soy sauce, brown sugar, apple cider vinegar, minced garlic, and grated ginger. Cook over medium heat, stirring occasionally until the sauce thickens (about 10 minutes). Set aside half of the sauce for serving.
- 3.
Season chicken breasts with salt and pepper, then brush them with the remaining half of the sauce.
- 4.
Grill the chicken for about 6-8 minutes per side or until cooked through. Baste with the sauce while grilling.
- 5.
Meanwhile, cook jasmine rice according to package instructions.
- 6.
In a separate grill pan or skillet, heat vegetable oil and sauté the pineapple slices, bell peppers, and red onion until caramelized and slightly tender.
- 7.
Once the chicken is cooked, remove it from the grill and let it rest for a few minutes. Slice the chicken into strips.
- 8.
Serve the grilled chicken over a bed of jasmine rice, topped with caramelized pineapple, bell peppers, and red onion. Drizzle with reserved pineapple barbecue sauce and garnish with fresh cilantro if desired.
