Hawaiian-Style Grilled Chicken Bowls - Bell & Evans
For a tantalizing taste of the tropics, give these Hawaiian-style grilled chicken bowls a try.
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Cooking tools:
- Grill
- Pastry brush
- Whisk
- Mixing bowl
- Measuring cup
- Measuring spoon
- Microplane
- Instant-read thermometer
- Paper towel
- Tongs
- Chef's knife
- Cutting board
- Serving bowl
Ingredients
- 1 Pkg Bell & Evans Boneless Skin-On Chicken Thighs
- 2/3 cup Ketchup
- 1 cup Light brown sugar
- 1 cup Pineapple juice
- 1/2 cup Soy sauce
- 1/4 cup Rice wine vinegar
- 1 (1-inch) knob Ginger, peeled and fi nely grated
- Olive oil, for brushing grill grates
- 1 1/2 tsp Salt
- 1/2 tsp Pepper
- 8 rings Pineapple
- 4 cups Cooked long-grain white rice, kept warm
- 2 cups Finely shredded purple cabbage
- 1 English cucumber, thinly sliced
- 1 Carrot, cut into matchsticks
- Chopped fresh cilantro, for garnish
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