Ingredients
Scale
- 4 bone-in chicken thighs
- 1/4 cup soy sauce
- 1/4 cup pineapple juice
- 1/4 cup brown sugar
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 cups shredded cabbage
- 1 cup diced tomatoes
- 1 avocado, sliced
- Fresh cilantro or green onions, for garnish
Instructions
- Marinate chicken thighs in a mixture of soy sauce, pineapple juice, brown sugar, garlic, and ginger for at least 2 hours or overnight.
- Preheat the grill to medium heat.
- Grill the chicken for 7-8 minutes per side or until cooked through and charred.
- Let the chicken rest while preparing the toppings.
- Stack grilled chicken with shredded cabbage, diced tomatoes, and avocado, and drizzle with extra marinade.
- Garnish with cilantro or green onions and serve.
Notes
For extra flavor, consider using fresh garlic and ginger. Reserve some marinade for serving as a sauce.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Hawaiian
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 stack
- Calories: 450
- Sugar: 8g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 100mg