Aloha Summer!
At least that’s what I was feeling yesterday while soaking up a few of the sun’s rays. The clouds finally cleared, and the temperature got up to 80, and while sipping on a bit of pineapple juice, I thought, “I should really make something with some grilled pineapple.”
Lucky for me, I had only used half the pineapple in my juice, so half was left over for grilling. I also had some chicken thighs in the freezer, so I decided a teriyaki chicken bowl with grilled pineapple would be the perfect way to end the sunny day.
Teriyaki Chicken Bowl
Serves 3
1.5 pounds boneless, skinless chicken thighs
1/4 cup honey
6 tablespoons soy sauce
4 tablespoons rice wine vinegar
2 garlic clove, chopped
2 inch knob of ginger, chopped
Dash of white pepper
Salt & pepper
1/2 pineapple
Serve over steamed white rice
Mix the ingredients from honey through white pepper in a non-reactive bowl and reserve half. Sprinkle the chicken with salt and pepper, and place in the non-reserved marinade for at least 4 hours.
Slice the pineapple either into rings or spears. Fire up the grill until it’s good and hot, then turn down to medium. Place the pineapple and chicken on the grill. Grill until the pineapple have grill marks and the chicken is cooked all the way through. Remove from heat and wrap in aluminum foil to keep warm.
Place the reserved marinade into a small pot, and bring to a boil over medium high heat. Once boiling, turn the heat down to medium, and let it simmer for about 10 minutes (you can also do this while the chicken is on the grill if you have a burner on the grill). Take care not to let this reduce to the point of being a burnt mess in your pot.
To assemble, place a scoop of rice in the bowl. Top with pineapple and chicken, pouring any juices from the aluminum foil packet over top. Drizzle the reduced marinade over top and enjoy! Preferably in the sunshine or while watching Blue Hawaii.
Gluten free alternative: Use gluten-free tamari instead of soy sauce.
