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Healthy Chicken and Mushrooms Dinner with Potatoes

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A stacked Hawaiian-inspired dinner of juicy grilled Huli Huli chicken, smoky pineapple, coconut rice, and crunchy slaw — perfect for warm-weather meals or weeknight indulgence.

Ingredients

Scale

  • 6–8 boneless skinless chicken thighs

  • ½ cup soy sauce

  • ½ cup pineapple juice

  • ⅓ cup brown sugar

  • ¼ cup ketchup

  • 2 tbsp rice vinegar

  • 1 tbsp fresh ginger, grated

  • 2 cloves garlic, minced

  • 1½ cups short-grain or jasmine rice

  • 4–6 fresh pineapple rings

  • 1 cup shredded red cabbage

  • 1 cup shredded green cabbage

  • ½ cup shredded carrot

  • 1 tbsp rice vinegar

  • 1 tsp sesame oil

  • Green onions & sesame seeds for garnish

Instructions

  • Mix marinade ingredients. Reserve ¼ cup.

  • Marinate chicken in remaining marinade for 2–24 hours.

  • Cook rice; keep warm.

  • Toss slaw ingredients; refrigerate.

  • Grill chicken until fully cooked. Let rest.

  • Grill pineapple slices until caramelized.

  • Assemble stack: rice, slaw, pineapple, chicken, drizzle sauce, garnish.

Notes

Use tamari for gluten-free version. Replace chicken with tofu for vegan variation. Add chili for a spicy kick.

Find it online: https://dryrecipes.com/healthy-chicken-and-mushrooms-dinner-with-potatoes/