Description
A tropical delight featuring grilled chicken thighs marinated in a sweet and savory sauce, topped with a vibrant slaw and served on a bun or grilled pineapple.
Ingredients
Scale
- 4 boneless, skinless chicken thighs (about 1.5 lbs)
- 1 cup pineapple juice
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon sesame oil
- 2 cups green cabbage, shredded
- 1 cup carrots, shredded
- 1/2 cup red bell pepper, thinly sliced
- 1/4 cup green onions, chopped
- 1/4 cup mayonnaise
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey
- 4 hamburger buns or grilled pineapple slices
Instructions
- In a large bowl, combine pineapple juice, soy sauce, brown sugar, minced garlic, grated ginger, and sesame oil. Mix well and add chicken thighs, ensuring they’re well-coated. Cover and refrigerate for at least 2 hours or overnight.
- Preheat your grill to medium-high heat (around 375°F).
- Grill the chicken for 6-7 minutes on each side until cooked through and internal temperature reaches 165°F.
- Prepare the slaw by mixing cabbage, carrots, red bell pepper, and green onions in a bowl. In a separate bowl, whisk the mayonnaise, apple cider vinegar, and honey, then drizzle over the slaw and toss until coated.
- After the chicken has rested for 5 minutes, slice it into strips.
- Assemble the stacks by placing slices of grilled chicken on buns or grilled pineapple, topped with slaw. Serve immediately.
Notes
Marinate the chicken for at least 2 hours for the best flavor. Preheat the grill to avoid sticking.
Nutrition
- Serving Size: 1 stack
- Calories: 450
- Sugar: 10g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg