Gluten-Free Hawaiian Chicken and Rice Bowls
A quick and easy gluten-free Hawaiian chicken bowl featuring juicy chicken marinated in a sweet and savory pineapple glaze, served over coconut rice.
Ingredients
- about 680 g Chicken Thighs
- 1/4 cup Gluten-Free Soy Sauce
- 1/2 cup Pineapple Juice
- 2 tbsp Brown Sugar
- 2 cloves Garlic
- 1 tsp Ginger
- 2 cups Coconut Rice
- 1 cup Pineapple Chunks
- 2 tbsp Green Onions
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1In a bowl, whisk together gluten-free soy sauce, pineapple juice, brown sugar, minced garlic, and grated ginger.
- 2Add chicken thighs to the marinade, ensuring they are fully coated. Marinate for at least 15 minutes.
- 3Heat a skillet over medium-high heat. Add marinated chicken and cook until browned and cooked through (about 6-8 minutes per side).
- 4Serve chicken over coconut rice, topped with pineapple chunks and green onions.
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This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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