Marshalls Abroad

Chicken

Simple & Delicious Teriyaki Grilled Chicken with Pineapple Rice


Last week I finally got to hug my friend Denise in person after years of being friends through our blogs! She is just as sweet, down to earth and lovely as she’s always seemed. If blogging is the modern day “pen pals” we’ve been so since we lived in Okinawa. How amazing is it that we’re now practically neighbors and our kids can play together?!


I’ve met so many wonderful people through this blog… Thank you for reading and coming all over the world with us. I hope that while we’re back in the States these next few years I’ll get to hug more of you in person! I keep planning a big dinner party meet-up in my head…


Keep that in mind! In the meantime, here is another easy weeknight recipe that is so full of flavor. Baby Georgia finished hers before the rest of us even started:)

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Teriyaki Grilled Chicken and Pineapple Rice

Servings 4

Ingredients

Teriyaki Chicken

  • 8 boneless chicken thighs
  • 2 TBS honey
  • 3 TBS soy sauce
  • 4-6 cloves *fresh* garlic
  • fresh cracked pepper & fine sea salt to lightly season

Pineapple Rice

  • 1 C jasmine rice (or your favorite)
  • 1 C pineapple juice
  • 1 C water
  • 1/2 tsp fine sea salt
  • 1 16oz can pineapple chunks
  • 1 avocado, sliced

Instructions

  1. Place the chicken, rinsed and patted dry, in a ziplock freezer bag. Lightly season with salt & pepper (I prefer cracked red pepper to black!) Combine the honey, soy sauce and fresh garlic together and then pour onto the chicken. If you use canned garlic, it will never give the same flavor. Trust me, take the extra minute to press garlic cloves! I use 6 in mine because I love garlic but 4 still creates great flavor. Make sure each piece is coated well in the marinade. Set aside for 30 minutes to an hour. Longer is always better if you have the time!

  2. Meanwhile, add the rice, pineapple juice, water and salt to a medium saucepan and bring to a boil. (You can also reserve the pineapple juice from the can of pineapple chunks and use that!) Stir, cover and simmer for the amount specified by the directions for the rice used. ( I've been making a jasmine & flaxseed rice with this that cooks on the stovetop for 30 minutes) Preheat the grill to high. 

  3. Once the rice has cooked, taste. Does it have enough flavor? Season with salt if needed. Stir in the pineapple chunks and set aside. 

  4. Turn down the heat on the grill to about medium - the chicken should sizzle when first placed on the grill. Brush or drizzle on any of the remaining marinade over the thighs. Close the lid and grill for about 3-5 minutes on each side, or until cooked through. 

  5. Serve immediately with the pineapple rice. Garnish with avocado slices and fresh cilantro. Enjoy!


Comments

  1. Lanna says

    This looks so good! I love coconut rice so pineapple rice seems right up my alley. Love that you have friends nearby! Can’t wait until I can HUG YOUR NECK!!!!!!
    Love you friend!
    Lanneybear

  2. brittany says

    ahhhh i did not see that you and denise met until NOW i don’t think!!!!! omg that makes me so happy!!! i can’t wait to get my own amanda hug!!

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