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4
20 minutes
20 minutes
Marinate the diced chicken thighs: In a bowl, marinate the diced chicken thighs with the chicken marinade ingredients for at least 20 minutes, or up to overnight for better flavor.
Prepare the pineapples and vegetables: Cut the pineapples in half, core them, and cube the pineapple flesh. Save some of the scraped pineapple for the marinade or use canned crushed pineapple as a substitute. In a large bowl, combine the cubed pineapple, diced bell peppers, red onion, jalapeno, sliced green onions (whites only), and reserve some cilantro for garnish.
Coat vegetables with seasoned wok oil: Drizzle a light amount of seasoned wok oil over the vegetables and toss to coat them lightly.
Sear the chicken: On medium-high heat, add the marinated chicken to the griddle, spreading it out to ensure even searing. Toss the chicken to sear each side for about 3-5 minutes. Once seared, move the chicken to a low-heat zone on the griddle.
Cook the vegetables and combine with chicken: Add the prepared vegetables to medium-low heat on the griddle and toss for 2 minutes. Then, combine the chicken and vegetables and continue cooking on low heat, tossing every couple of minutes to cook evenly.
Heat the pineapple and ready rice: While the chicken and vegetables are cooking, place the pineapple halves cut side down on the griddle over medium heat for 1-2 minutes. Also, add the ready rice packets to the griddle, season them with the juice of half a lime, and toss to flavor and heat through.
Assemble the pineapple bowls: Remove the pineapple halves from the griddle and fill them with the heated rice, chicken, and vegetables. Garnish with cilantro, toasted sesame seeds, and drizzle with extra Bachans Japanese BBQ Sauce.
Note: You can use any flavor of Bachans Japanese BBQ Sauce. Refer to the video for instructions.
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