Directions
- 1Season the chicken with garlic powder, onion powder, and chopped green onions.
- 2Add crushed pineapple and mix.
- 3Add soy sauce, sesame oil, and yuzu Japanese barbecue sauce and mix well.
- 4Add honey, mix and marinate for at least 20 minutes (overnight is best).
- 5Chop the remaining green onions, bell peppers, and purple onion.
- 6Add the chopped vegetables, jalapeños, and cilantro to a bowl. Reserve some cilantro for garnish later.
- 7Cut a pineapple in half and score the inside to remove chunks. Add the pineapple chunks to the vegetables.
- 8Add wok oil to the vegetables and mix.
- 9On a medium-low heat griddle, cook the chicken until golden brown and seared.
- 10Add the vegetables to the griddle and cook until tender.
- 11Combine the chicken and vegetables on the griddle.
- 12Heat the quinoa and brown rice. Add lime juice.
- 13Fill the pineapple halves with the rice and the chicken and vegetable mixture. Garnish with toasted sesame seeds, extra cilantro and sauce.
Ingredients
- 1 bottle Japanese Barbecue Sauce
- 2 lbs cubed chicken thighs
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 bunch green onions
- 1 can crushed pineapple
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 2 tbsp honey
- 1 each bell peppers (yellow, green, red)
- 1 medium purple onion
- 2 medium jalapeños
- 1 bunch cilantro
- 1 package quinoa and brown rice
- 1 lime
Equipment
Blackstone griddleknifelarge glass bowlmeasuring spoonsmeasuring cups
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