Island-Style Grilled Chicken with Steamed Rice
Grilled chicken thighs marinated with garlic, pineapple juice, and savory seasonings, served with steamed rice and a refreshing mango pineapple salsa on the side. Accompanied by a sweet-savory tropical sauce featuring pineapple juice, soy sauce, rice vinegar, and honey, reduced to a glossy glaze for drizzling. A bright, tropical-inspired meal with a balance of sweet, tangy, and savory flavors.
Nutritional facts
Protein
41g
Carbs
74g
Calories
725kcal
Fat
30.7g
Ingredients
Citric Acid, Pineapple Juice, Rice Wine Vinegar, Lime Juice, Kosher Salt, Jasmine Rice, Light Soy Sauce, Corn Starch, Honey, Garlic, Cilantro, Black Pepper, Red Onion, Canola and Olive Oil Blend, Chicken Thigh, Mango, Mango Puree, Cucumber
Contains wheat, soybeans.
Reviews
4.2
Based on 620 reviews
Mecha · 10/14/26
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About Nelson Brizuela
Chef Nelson Brizuela came to the U.S. in 2006 from El Salvador and began his first job in the restaurant industry at Kate Mantilini in Los Angeles. Starting out as a dishwasher, Brizuela worked on building his culinary skills and eventually reached the position of head chef. He was proud to be a part of the Mantilini family for 10 years, until they closed their doors. After Mantilini, Brizuela began working at Hinoki & the Bird, under Executive Chef Brandon Kida, where he has continued to develop his techniques as a chef and a leader. Hinoki is a Japanese-American fusion restaurant where, as a sous chef, Brizuela has ventured into classic dishes like lobster, BBQ, ceviche, and more. Under the mentorship of Kida, Brizuela has pushed to further develop his talents and create his own "Revolution Kitchen". His dishes focus on traditional cuisines with a modern twist.
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