Beach House Blend Grilled Chicken

For the Chicken ~

• 1-2 pounds boneless, skinless chicken breasts or skin-on, bone-in chicken thighs
• 1-2 tablespoons Beach House Blend seasoning
• 2-3 tablespoons olive oil or neutral oil (like avocado oil)

For the Teriyaki Pineapple-Veggie Mix

• 1 green pepper, seeded and sliced lengthwise
• 1 red pepper, seeded and sliced lengthwise
• 1 small-medium red or yellow onion, sliced lengthwise
• 1-2 cups pineapple chunks (fresh or canned, drained)
• Teriyaki sauce (1 cup, or enough to coat the veggies)
• Red pepper flakes (optional, to taste)
• Salt and pepper (to taste)

For the Rice ~

• 1-2 cups jasmine rice
• Water (follow package instructions for ratio)

Prep the Chicken

• Drizzle chicken breasts or thighs with preferred oil.
• Rub chicken with 1-2 tablespoons of Beach House Blend seasoning.
• (Optional) Marinate chicken for 30 minutes or overnight using Beach House Blend marinade.

Prep Pineapple-Veggie Mix

• Add sliced green and red peppers, onion, and pineapple chunks into a large mixing bowl.
• Pour teriyaki sauce over the mixture, stirring to coat evenly.
• Season with a dash of red pepper flakes, salt, and pepper to taste.
• Set aside until ready to grill.

Preheat the Grill

• For chicken breasts, preheat grill to 375-400°F.
• For chicken thighs, preheat grill to 450°F.

• For Chicken Breasts Cook chicken over direct heat for 6-8 minutes per side, or until the internal temperature reaches 155-160°F.
• Remove and place on a clean plate or cutting board.
• Immediately cover with foil to seal in juices. Allow residual cooking to bring internal temperature to 165°F.
• For Chicken Thighs Place thighs skin-side down onto the grill in a single layer.
• Grill for 10-14 minutes, flipping once when the skin is browned and crispy (4-5 minutes on the first side).
• Remove when the internal temperature is 155-160°F. Cover with foil and allow to rest as the carryover heat brings it to 165°F.

Grill the Pineapple-Veggie Mix

• Add the pineapple and veggie mix to a grill basket or aluminum tin.
• Grill over medium-high heat for 10-15 minutes, stirring or flipping occasionally to prevent over-charring.
• Remove from grill when vegetables are tender with slight charring. Cover and set aside.
• Optional: Sauté the peppers and onions in a pan instead, and grill fresh pineapple slices separately for light charring before cutting into chunks.

Cook the Jasmine Rice

• Rinse jasmine rice thoroughly under cold water.
• Bring 1 ¾ cups of water (or follow ratio for number of people) to a boil in a medium saucepan. Add rice, reduce heat to low, and simmer for 12-15 minutes, stirring occasionally.
• Remove from heat once tender and water is fully absorbed. Fluff rice with a fork before serving.

Serve and Enjoy

• Plate the jasmine rice as a base.
• Place the grilled chicken on top of the rice.
• Generously spoon the pineapple-veggie mix over the chicken, or serve it on the side.
• Add a garnish of freshly chopped herbs or green onion, a drizzle of extra teriyaki sauce, or a sprinkle of red pepper flakes for a bit of heat.