MAUI BOWLS
w/ Brown Rice
Ingredients
- 4 C brown rice
- 8 C chicken broth *substitute with vegetable broth or seasoned water
- 4 # chicken thighs, seasoned & grilled
For the Pineapple Pico
- 4 corn stalks, kernels removed
- 2 C fresh pineapple, diced
- 6 roma tomatoes, seeds removed and small diced
- 1 red onion, small diced
- 1-2 jalapenos, seeded and cores, small diced
- 2 garlic cloves, minced
- ¼ cup cilantro, chopped
- 2 limes, juiced
- TT salt & pepper
For the Maui Sauce
- 3 C BBQ sauce
- 2 C teriyaki sauce
- 1 C pineapple juice
- ½ C fresh scallions, more for garnish
- ½ C fresh cilantro, more for garnish
Directions
- Cook the rice according to the package instructions. Use chicken broth, instead of plain water, for added flavor.
- For the pico, mix all of the ingredients together in a bowl, and refrigerate for at least an hour before serving.
- To make the Maui Sauce, put all ingredients in a blender and blend until well incorporated. Set aside.
- Grill, pan sear, or bake the chicken thighs until they reach an internal temperature of at least 165º. You can substitute with a variety of protein options!Chicken breast, steak, shrimp, tofu, or other vegetables go great with this bowl.
- Once everything is prepared, build your bowls and enjoy!