Dairy-Free Hawaiian Chicken and Rice Bowl

Ingredients

• 1.5 lbs Boneless, skinless chicken thighs
• 1/4 cup Dairy-free soy sauce
• 1/4 cup Pineapple juice
• 2 tbsp Brown sugar
• 2 cloves Garlic
• 1 tsp Ginger
• 1 tsp Sesame oil
• 4 cups Cooked brown rice
• 1 cup Canned pineapple chunks
• 1/4 cup Green onions, sliced
• 1 tsp Sesame seeds

Instructions

1. 1Cut the 1.5 lbs boneless, skinless chicken thighs into 1-inch pieces.
2. 2In a medium bowl, whisk together the 1/4 cup dairy-free soy sauce, 1/4 cup pineapple juice, 2 tbsp brown sugar, 2 cloves garlic (minced), 1 tsp ginger (grated), and 1 tsp sesame oil until the brown sugar is dissolved.
3. 3Add the cut chicken thighs to the bowl with the sauce and toss to coat. Let the chicken marinate for at least 15 minutes at room temperature.
4. 4Heat a 12-inch skillet or wok over medium-high heat (400°F / 200°C).
5. 5Add the marinated chicken pieces to the hot skillet in a single layer, being careful not to overcrowd the pan. Cook for 5-7 minutes, turning occasionally, until the chicken is browned on all sides and the internal temperature reaches 165°F (74°C).
6. 6While the chicken cooks, gently warm the 4 cups of cooked brown rice if desired.
7. 7Divide the 4 cups of cooked brown rice among four bowls.
8. 8Top the brown rice with the cooked chicken. Add the 1 cup of canned pineapple chunks and sprinkle with the 1/4 cup sliced green onions and 1 tsp sesame seeds.

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