Chamorro Chicken with Vegetables & Pineapple Salsa

About This Recipe

This recipe is a version of a classical dish from the Chamorro people of the Northern Mariana Islands.  Chicken marinated in soy sauce, vinegar, and pineapple juice provides lots of flavor.

Ingredients

• 2 ½ lbs boneless skinless chicken thighs
• ½ red onion
• ¼ cup soy sauce
• ¼ cup apple cider vinegar
• ¼ cup water
• ¼ cup pineapple juice
• 1 tsp salt
• 3 cloves garlic (minced)
• 2½ cups cooked rice
• 2 cups pineapple ⁣⁣⁣ (frozen works, fresh is better)
• 1 small red pepper
• 1 jalapeño pepper
• 2 Tbsp cilantro
• 1 Tbsp lime juice
• Salt and pepper to taste
• 2 red peppers
• 2 zucchini
• 1 Tbsp olive oil

Instructions

1. Cook the rice using your preferred method (rice cooker or saucepan). Be sure you make enough to have 2½ cups worth of cooked rice.
2. Cut the chicken thighs into a large dice, around 1 inch pieces and add to a large ziplock bag.
3. Dice ½ of a red onion. Add the onion, ¼ cup of soy sauce, ¼ cup of apple cider vinegar, ¼ cup of water, ½ cup of pineapple juice, 1 tsp salt, and 3 cloves of minced garlic to the ziplock bag and remove as much air as possible. Let the chicken marinate in the refrigerator for at least 30 minutes.
4. While the chicken is marinating, prepare the salsa and vegetables.
5. After the chicken has finished marinating, heat a large grill pan or skillet over medium high heat.
6. Cook the chicken in batches to ensure you don’t over crowd the pan. The chicken is finished when it is no longer pink in the middle or has an internal temperature of at least 165°. There is no need to drain the marinade from the chicken before cooking. The marinade will create a glaze over the chicken while cooking. If you have leftover marinade when the chicken has finished, add it to the pan and reduce it to a syrup consistency (around 10-15 minutes). Add the chicken back to the pan and coat evenly.
7. Cut the pineapple, bell pepper, jalapeño, and 2 Tbsp of cilantro into a small dice and mix together.
8. Add in the lime juice and season with salt and pepper to taste. Mix thoroughly.
9. Cut the zucchini and red bell peppers into a large dice.
10. In a large skillet, add 1 Tbsp of olive oil and sauté the vegetables until they are soft.
11. Season with salt and pepper to taste
12. This recipe makes 5 servings. Divide the chicken and vegetables evenly. Store the pineapple salsa in a separate, small container as you don’t want to reheat this. To each dish, add ½ of a cup of rice.