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
73g
Calories
730kcal
Fat
32g
Ingredients
Cucumber, Mango, Chicken Thigh, Canola and Olive Oil Blend, Red Onion, Black Pepper, Cilantro, Garlic, Honey, Corn Starch, Light Soy Sauce, Jasmine Rice, Kosher Salt, Lime Juice, Rice Wine Vinegar, Pineapple Juice, Citric Acid
Contains wheat, soybeans.
Reviews
4.2
Based on 584 reviews
Travis · 06/13/26
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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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