Ingredients
Scale
- For the marinade:
- 1/4 cup soy sauce
- 2 tablespoons sesame oil
- 2 tablespoons palm sugar or brown sugar
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon rice vinegar (optional)
- For the chicken:
- 4 boneless, skinless chicken breasts
- For serving:
- 1 cup pineapple slices, grilled
- 3 cups cooked white rice
- Chopped green onions, for garnish
- Sesame seeds, for garnish
Instructions
- Prepare the marinade: In a bowl, mix soy sauce, sesame oil, palm sugar, minced garlic, and grated ginger until the sugar is fully dissolved.
- Marinate the chicken: Place chicken breasts in a resealable bag or shallow dish. Pour marinade over the chicken, coating evenly. Cover and refrigerate for at least 2 hours, preferably overnight.
- Grill the chicken: Preheat grill to medium-high heat. Remove chicken from marinade and grill for 6–7 minutes per side, until internal temperature reaches 165°F (74°C).
- Grill pineapple slices for 2–3 minutes per side until caramelized with grill marks.
- Serve: Serve grilled chicken over white rice, top with grilled pineapple, and garnish with green onions and sesame seeds.
Notes
- Overnight marinating delivers the best flavor.
- Brown sugar works perfectly if palm sugar is unavailable.
- Substitute white rice with brown rice or cauliflower rice if desired.
- A grill pan or broiler can be used instead of an outdoor grill.
- Reserve extra marinade (before adding chicken) and simmer to use as a sauce.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Grilled
- Cuisine: Asian-Inspired