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Ingredients
US|METRIC
4 SERVINGS
- 1 1/2 lb. boneless skinless chicken breasts
- chicken thighs
- 1/2 cup marinade (Lawry's® Hawaiian, With Tropical Fruit Juices, divided)
- 1 red bell pepper (halved and seeded)
- 8 pineapple rings (fresh)
- pineapple rings (canned)
- 3 cups cooked white rice
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Directions
- Place chicken in large resealable plastic bag or glass dish. Add 1/2 cup of the marinade; turn to coat well. Refrigerate 30 minutes or longer for extra flavor. Remove chicken from marinade. Discard any remaining marinade.
- Grill chicken over medium heat 6 to 7 minutes per side or until cooked through. Grill bell pepper and pineapple 5 to 10 minutes, turning occasionally and brushing with additional marinade, if desired.
- Coarsely chop bell pepper and 2 of the pineapple rings. Toss with cooked rice and remaining 2 tablespoons marinade. Sprinkle with macadamia nuts and cilantro, if desired. Serve with chicken and remaining pineapple rings.
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