For the overnight marinade:
3 lb. of skinless chicken thighs
¾ c. soy sauce or tamari
½ c. pineapple juice
1 Tbsp. grated fresh ginger
3 garlic cloves finely minced
For the salad:
1 can sliced pineapple rings, drained and dried
4 c. crispy lettuce
1 c. shredded carrots
1 c. sugar snap peas (blanched and sliced on the bias)
2 thin cucumbers (Persian or Japanese), cut into thin ribbons
¼ c. nori strips (or you can use furikake)
1 Tbsp. roasted sesame seeds
1 c. store bought creamy sesame dressing
The day prior, place the chicken along with all the marinade ingredients in a Ziplock bag. Mix around the marinade to make sure all the chicken is coated. Leave in the refrigerator overnight.
The next day, take the chicken out of the fridge and let it come to room temperature. Heat the grill to medium low. Grill the chicken 4 minutes on each side until fully cooked. Leave to rest covered in foil.
Next to the chicken, place the pineapple on the grill away from the heat and cook slowly to caramelize. Take off the grill and leave to rest.
While the chicken is grilling, make the RightRice Fried Rice Medley according to package directions.
While the RightRice is resting, quickly blanch the sugar snap peas by putting them in boiling water and then turn down to simmer. Cook for 3 minutes, quickly take them out, and put them in a bowl of ice water. Slice on the bias which means to slice at a 45-degree angle as opposed to straight.
Cut the cucumbers into ribbons using a vegetable peeler—slowly drag it from top to bottom.
This salad can both be served family style or individually. To serve, place the lettuce on the bottom of the plate then arrange the cucumber, Fried Rice Medley, pineapple, peas, carrots and nori on the sides. Slice the chicken into strips and serve in the middle of the salad. Sprinkle with sesame seeds and serve with the dressing on the side.